Peppercorn Cheese For Pumpernickel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A nice Party Cheese. Ingredients:
2 packages(8oz) cream cheese |
1 pound cottage cheese |
1 cup heavy cream |
1 can(1-3/4oz)green peppercorns in brine,drained |
2 green onions,thinly sliced |
1 clove garlic,minced |
1/2 teaspoon fresh cracked pepper |
Directions:
1. Combine the cream cheese and the cottage cheese until well blended,with mixer on medium speed.
2. Lower the speed to slow.
3. Gradually beat in the cream until smooth.
4. Stir in all but 1 Tablespoon of the drained peppercorns,the green onions,garlic and cracked pepper.
5. Place the mixture into a sieve lined with a double layer of cheesecloth.
6. Place over a bowl.
7. Refrigerate for 8 hours,stirring often.
8. Rinse and line a 7 Porcelain coeur a' la cre'me mold with a double layer of cheesecloth(may use a wicker mold if you have one,with moistened cheesecloth.)
9. Spread the mixture into the cheesecloth lined mold.
10. Cover lightly with plastic wrap.
11. Place on a large,deep platter.
12. Refrigerate overnight (or) 8 hours,discarding any liquid that accumulates.
13. Unmold the cheese,remove the cheesecloth and return the cheese back to the mold.
14. Garnish with the reserved peppercorns,and serve with dark pumpernickel.
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