Mona likes to pretend she isn't a great cook, but I have gotten some of my favorite recipes from her. Either she is a better cook than she admits, or she has some friends that are good cooks that give her these recipes. I really like this cheese ring a lot -- it's simple to make, but it tastes more complex than it really is. If I'm having a big party I double this recipe and do it in a springform pan. I must admit I use the Habanero jelly more often than I do the strawberry preserves. Whichever you prefer, it's a perfect appetizer for a few or a crowd.
16 oz. sharp Cheddar cheese, grated
1 - 3 oz. package cream chesse, softened
3/4 cup mayo
1 small onion, chopped
1 cup chopped pecans or walnuts
1/2 teaspoon garlic salt or powder
Cayenne pepper to taste
1 cup strawberry preserves*
Combine all ingredients except preserves in a food processor or electric mixer. Mix thoroughly and refrigerate for 2 to 3 hours. Scoop mixture into a platter. Use your hands to mold mixture into a ring formation (I suggest placing a sheet of wax paper between your hands and the mixture to prevent melting and stickiness). Spread strawberry preserves in center of ring and serve with some good, buttery crackers. (I love to use Wheat Thins). Dip a cracker in the cheese ring beginning at the inside so you get preserves with your bite of cheese.
I also have placed strawberry halves around the outer edge of the cheese ring for more color.
* I have also used Austin’s Slow Burn Habanero jelly -- it gives it some kick. I like to pour some of the jelly over the cheese ring as well.
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