Sherried Stilton and Green Peppercorn Spread
"This is a recipe from Gourmet Magazine's December 1992 Issue. It is quick and easy to put together and keeps for 1 week, covered and refrigerated. I suggest that you make this at least the day before serving to allow the flavours to develop."
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
2 1/2 cups
ingredients
- 3⁄4 lb Stilton cheese, crumbled and softened (about 3 cups )
- 6 ounces cream cheese, softened
- 2 -3 tablespoons green peppercorns in brine, drained
- 1⁄4 cup medium-dry sherry, to taste
- salt and pepper, to taste
directions
- In a food processor blend the Stilton, the cream cheese, the peppercorns, Sherry, and salt and pepper to taste until the mixture is smooth and transfer the spread to crocks or serving ramekins.
- Serve the spread with crackers.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
