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Recipe: Cheese And Pecan Pate
Similar Categories: Cheese, Pecan, Pate
1/2 cup butter -- softened
12 ounces Cheddar cheese -- grated
1/2 cup beer
1 teaspoon Worcestershire sauce
1/3 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (or to taste)
1 cup pecan or walnut halves -- toasted
In a bowl beat the butter until very light; alternately beat in the cheese and beer, and continue beating until well combined. Stir in the remaining ingredients, except the pecans.
Line a small container, oval-shaped if you have one, with plastic wrap. Arrange half the pecans on the bottom of the container and spoon over them half the cheese. Cover with remaining pecans, then remaining cheese. Smooth top. Refrigerate 24 hours (or up to 10 days). To serve, turn out, upside down, onto a serving plate and remove plastic.
Serves 8
12 ounces Cheddar cheese -- grated
1/2 cup beer
1 teaspoon Worcestershire sauce
1/3 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (or to taste)
1 cup pecan or walnut halves -- toasted
In a bowl beat the butter until very light; alternately beat in the cheese and beer, and continue beating until well combined. Stir in the remaining ingredients, except the pecans.
Line a small container, oval-shaped if you have one, with plastic wrap. Arrange half the pecans on the bottom of the container and spoon over them half the cheese. Cover with remaining pecans, then remaining cheese. Smooth top. Refrigerate 24 hours (or up to 10 days). To serve, turn out, upside down, onto a serving plate and remove plastic.
Serves 8
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