astrolab
VIP Member (Resident chef)
Ingredients:
8 ounces Cream Cheese -- Room Temp.
4 ounces Blue Cheese -- Crumbled
4 ounces Cheddar Cheese -- Shredded
2 teaspoons Mustard -- Dijon-style
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder
1/4 teaspoon Salt
1/2 cup Pecans -- Finely Chopped
2/3 cup Currants
3/4 cup Parsley -- Chopped
DIPPERS:
Assorted Crackers
Apple Wedges
Method
Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants.
Taste and adjust seasoning. Refrigerate the cheese mixture for 30
minutes or until slightly firm, then shape into a ball. Roll in the
chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve. Let stand
at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.
8 ounces Cream Cheese -- Room Temp.
4 ounces Blue Cheese -- Crumbled
4 ounces Cheddar Cheese -- Shredded
2 teaspoons Mustard -- Dijon-style
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder
1/4 teaspoon Salt
1/2 cup Pecans -- Finely Chopped
2/3 cup Currants
3/4 cup Parsley -- Chopped
DIPPERS:
Assorted Crackers
Apple Wedges
Method
Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants.
Taste and adjust seasoning. Refrigerate the cheese mixture for 30
minutes or until slightly firm, then shape into a ball. Roll in the
chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve. Let stand
at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.
