Whisky Cheddar Spread
Serve this irresistible spread with Oatcakes and a classic Manhattan cocktail.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 57 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | trace |
| fibre | trace |
| chol | 14 mg |
| sodium | 76 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 1% |
| vit A | 4% |
| folate | 1% |
-
1/3 cup (75 mL) hazelnuts
2 cups (500 mL) diced extra-old Cheddar cheese (10 oz/300 g), at room temperature
1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) Scotch whisky or milk
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) pepper
Preparation:
On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.
In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.)
In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.)
Source
Canadian Living Magazine: January 2008
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