A recipe that's certainly not just limited to the New Year! I can hardly find the words to express my enthusiasm for this recipe!!! Inspired by the lovely Jacques Pépin, I am going to show you what to do when you have all the yummy leftover bits of cheeses in your fridge but the party is over. This recipes will transform random varieties of cheese into a sublime and versatile spread. There are SO many different things you can do with your blended "New Years Cheese" -- from the obvious spreading on crackers, to stuffing mushrooms, to baking and dipping veggies into it, adding to potatoes, topping soups...the possibilities are endless. It's full of so much flavor that a little dollop will do and you aren't wasting all that expensive cheese! Here's what you need to know..
-3-4 fresh, peeled garlic cloves (do NOT used the jarred stuff here)
-1 1/2-2 lbs of a variety of hard and soft cheese (I used aged gouda, parmesan reggiano, aged white cheddar, blue, brie, gorgonzola, boursin and mascarpone)
-1/2 cup dry white wine (I used a pinot grigio)
-Cracked black pepper (optional)
-Cream/Sour Cream/Cream Cheese -- use only if needed to bring mixture to a smooth consistency
In a food processor, pulse garlic until roughly chopped.
Begin by added the harder cheeses first. Give them a rough chop before adding them to the food processor. Pulse until chopped into rough beads.
Add softer cheeses next - and with brie there's no need to cut off the rind. Pulse to bring together. This will still but a bit of a "blob" in your food processor.
With the food processor "on" slowly add the white wine to help bring everything together. If your mixture is still having a tough time smoothing out, add some cream, half and half or sour cream just until the mix has smoothed out. Finish with a little black pepper if you'd like.
Transfer to an air-tight container and store in your fridge. It should keep for a couple of weeks but it probably won't last that long!!!
ENJOY!!!
4 окт 2024
