Melange Caterings Raspberry Cheese Torte Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
AMERICAN MEASUREMENTS
1 1/2 lbs: Cheddar cheese, grated
1/3 cup: , (To 1/2) mayonnaise
1/4 cup: Finely minced onion,
1/4 tsp: , (To 1/2) hot red pepper sauc
3/4 cup: Chopped pecans,
1 cup: Raspberry preserves,
1/4 tsp: Cayenne pepper,
Assorted unflavored crackers,
GARNISH
Fresh raspberries OR,
Lemon "rose",
Directions:
This is a specialty of Linda Wests Melange Catering and one of the
Chronicles most requested recipes. The recipe was developed with Hellmans
brand mayonnaise.
DIRECTIONS: Place grated cheese in a large bowl and let stand at room
temperature until soft and slightly oily. Stir in onion, pecans, cayenne,
mayonnaise and pepper sauce. Knead with hands until well blended.
Line a 10-inch pan with plastic wrap. An indented flan pan is best, but any
pan that will unmold to form a flat surface on top may be used.
Press cheese mixture firmly into pan. Cover top with additional plastic
wrap and press mixture again to mold firmly. Refrigerate at least 4 hours,
or until cheese is firm again.
To serve, unmold torte onto serving dish. Spread top with preserves and
garnish with fresh raspberries or a lemon rose. Serve with assorted
crackers (best if unflavored style).
The torte can be made ahead, but preserves should not be spread on top more
than 1 hour before serving. Makes 15 to 20 appetizer portions.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996;
Typos by Dorothy Flatman 1996
Source from luhu.jp
Chronicles most requested recipes. The recipe was developed with Hellmans
brand mayonnaise.
DIRECTIONS: Place grated cheese in a large bowl and let stand at room
temperature until soft and slightly oily. Stir in onion, pecans, cayenne,
mayonnaise and pepper sauce. Knead with hands until well blended.
Line a 10-inch pan with plastic wrap. An indented flan pan is best, but any
pan that will unmold to form a flat surface on top may be used.
Press cheese mixture firmly into pan. Cover top with additional plastic
wrap and press mixture again to mold firmly. Refrigerate at least 4 hours,
or until cheese is firm again.
To serve, unmold torte onto serving dish. Spread top with preserves and
garnish with fresh raspberries or a lemon rose. Serve with assorted
crackers (best if unflavored style).
The torte can be made ahead, but preserves should not be spread on top more
than 1 hour before serving. Makes 15 to 20 appetizer portions.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996;
Typos by Dorothy Flatman 1996
Source from luhu.jp