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Chutney Glazed Cheese

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Ingredients

Adjust Servings:
2 lbs cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
2 - 3 tablespoons hot curry powder or 2 -3 tablespoons mild curry powder, to taste
1 orange, grated zest and juice of
1 cup finely chopped major grey chutney
1 cup whole roasted cashews
thin strips orange zest (to garnish)

Nutritional information

473.6
Calories
424 g
Calories From Fat
47.1 g
Total Fat
27.4 g
Saturated Fat
123.8 mg
Cholesterol
299.5 mg
Sodium
7.7 g
Carbs
0.9 g
Dietary Fiber
1.8 g
Sugars
7.8 g
Protein
118g
Serving Size

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Chutney Glazed Cheese

Features:
    Cuisine:

    Everything is done ahead of time for this fun addition to the appetizer table. Serve with wheatmeal biscuits, crackers , or bite sized muffins. Cook time is chill time.

    • 155 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Chutney Glazed Cheese, Everything is done ahead of time for this fun addition to the appetizer table Serve with wheatmeal biscuits, crackers , or bite sized muffins Cook time is chill time , Everything is done ahead of time for this fun addition to the appetizer table Serve with wheatmeal biscuits, crackers , or bite sized muffins Cook time is chill time


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    Steps

    1
    Done

    Dampen 2 18-Inch Squares of Cheesecloth With Water, Wring Dry and Stack Them Flat, One on Top of the Other.

    2
    Done

    Now Smoothly Line a 5 Cup Straight Sided Container Such as a New Flower Pot, a Mixing Bowl, a Loaf Pan or a Mold With the Cheesecloth.

    3
    Done

    Combine Cream Cheese, Butter and Orange Zest and Juice in a Food Processor or Electric Mixer and Beat Until Fluffy.

    4
    Done

    Remove About Half of the Mixture and Reserve.

    5
    Done

    Add Curry Powder to the Remaining Mixture and Blend Until Thoroughly Mixed.

    6
    Done

    Spoon About One Third of the Reserved Cheese Mixture Into the Lined Mold, Pressing With Fingers or a Spatula to Compress the Mixture and Eliminate Air Pockets.

    7
    Done

    Add About One Third of the Curried Cheese Mixture, Pressing Again in the Same Manner.

    8
    Done

    Continue Alternately Layering the Cheese Mixtures Until Each Is Used Up.

    9
    Done

    Bring Excess Cheesecloth Up Over the Top to Cover Cheese Completely and Chill Until the Cheese Feels Firm When Gently Pressed, About 1 1/2 Hours.

    10
    Done

    Invert the Mold Onto a Serving Plate and Gently Pull of the Cheesecloth.

    11
    Done

    If Ot Serving Within a Couple of Hours, Wrap Tightly With Plastic Wrap and Chill For Up to 2 Days.

    12
    Done

    Place the Chutney in a Small Saucepan and Melt Over Low Heat.

    13
    Done

    While the Chutney Is Melting, Gently Press the Cashews Into the Surface of the Cheese.

    14
    Done

    Remove the Chutney from the Heat and Let Cool to Room Temperature.

    15
    Done

    Spoon It Over the Cheese to Cover Completely; Use a Smal Spatula to Spread It Evenly Onto the Sides.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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