Hfs1- Somerset Potted Cheddar With Walnuts - Ba 2/83 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Cheddar cheese, crumbled or coarsely grated
3/4 cup: (1-1/2 sticks) unsalted butter, room temperature
2 tbsp: Dry sherry,
1/2 tsp: Worcestershire sauce,
Salt and freshly ground pepper,
4 ounce: Walnuts (about 1 cup), coarsely chopped
Directions:
Combine cheese and butter in large bowl of electric mixer and blend
well. Mix in sherry and Worcestershire sauce with salt and pepper to
taste. Add walnuts and mix until evenly distributed. Taste and
adjust seasoning. Pack cheese mixture into crock and seal tightly.
Refrigerate until ready to use. Let cheese stand at room temperature
for 1 hour before serving.
"Hearty Farmhouse Suppers" "Bon Appetit" magazine, February, 1983
Typos by Jeff Pruett
Source from luhu.jp
well. Mix in sherry and Worcestershire sauce with salt and pepper to
taste. Add walnuts and mix until evenly distributed. Taste and
adjust seasoning. Pack cheese mixture into crock and seal tightly.
Refrigerate until ready to use. Let cheese stand at room temperature
for 1 hour before serving.
"Hearty Farmhouse Suppers" "Bon Appetit" magazine, February, 1983
Typos by Jeff Pruett
Source from luhu.jp