Whisky Cheddar Spread
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This recipe makes 2 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 57 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 0 |
| fibre | 0 |
| chol | 14 mg |
| sodium | 76 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 1 |
| vit A | 4 |
| folate | 1 |
- Portion size: 2 cups (500 mL)
Serve this irresistible spread with Oatcakes and a classic Manhattan cocktail.
Ingredients
- 1/3 cup 1/3cuphazelnuthazelnuts
- 2 cups 2cupsdiced extra old Cheddar cheese, at room temperature
- 1/4 cup 1/4cupbutter, softened
- 2 tbsp 2tbspScotch whisky or milk
- 1 tbsp 1tbspDijon mustard
- 1/2 tsp 1/2tsppepper
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.)
Source : Canadian Living Magazine: January 2008
