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Jim Coleman Recipes

Potted Cheese with Pistachios

The Ingredients you will need are:

1/4 pound of sharp Cheddar Cheese, shredded
1/4 pound of mild Monterey Jack Cheese, shredded
6 tablespoons of Unsalted Butter at room temperature
2 tablespoons of Dry Vermouth or Dry Sherry
a small pinch of Ground Mace
1/2 cup of shelled and peeled Pistachios, chopped medium fine

Using a food processor, beat the cheeses and butter together until the mixture is creamy and almost smooth. Beat in the vermouth or sherry and the mace, using a little more of the liquid if necessary to make the mixture slightly soft. Stir in the pistachios.

Pack the potted cheese tightly into small crocks or pottery custard cups. Cover the containers with plastic wrap and refrigerate the cheese.

The potted cheese should rest a few days in the refrigerator to develop its flavor, and it is best to allow it to soften at room temperature for a while before serving. Enjoy it on crackers for a snack, or shave curls of the cheese onto hot vegetables. After each use, recover the cheese and continue to store it in the refrigerator where it will keep for about 2 weeks.

This recipe makes about 2 1/2 cups, and it can be frozen for up to 2 months before serving.

©2005 WHYY