Old Fashioned Pounded Cheese With Walnuts And Port Syrup Recipes

OLD-FASHIONED POUNDED CHEESE WITH WALNUTS AND PORT SYRUP

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup image

This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you use-the older and more velvety it is, the more distinctive the spread will be. Before beginning, make sure that the cheese is at room temperature and the butter a touch colder. It should have the consistency of putty, not rock-hard but firmer than mayonnaise-what a French chef would call beurre pommade. This can be served with bread, but I think it's actually best with crackers. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

Provided by AmyThielen

Categories Cheese

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup port wine
1 tablespoon packed light brown sugar
7 ounces aged cheddar cheese
6 tablespoons salted butter, cool but not cold
1 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
1/3 cup walnut halves, toasted

Steps:

To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.

Nutrition Facts : Calories 1275.5, Fat 107.1, SaturatedFat 58.7, Cholesterol 261.3, Sodium 1276.7, Carbohydrate 25.6, Fiber 2, Sugar 16.5, Protein 37.8

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