by Kate Heyhoe
This zesty spread comes together in minutes using an electric mixer for the whipping cream and a food processor, preferably one with a small or medium sized work bowl. This recipe makes about 1-1/2 cups, but the recipe doubles easily if you're planning a large party.
1/2 cup heavy cream
1 clove garlic, peeled
5 ounces reduced-fat cream cheese, softened
1-1/2 cups shredded Gouda cheese
2 tablespoons prepared horseradish
1 teaspoon dry white vermouth
paprika for garnish
Using an electric mixer or by hand, whip the cream until it just forms stiff peaks. Do not overmix. Set aside. (Chilling the cream, bowl and beaters first speeds the whipping up. For a small amount of cream like this, use a narrow bowl, rather than a wide one.)
Using a food processor, drop the garlic clove in the feed tube while the machine runs. Process until garlic is chopped. Cut cream cheese into chunks and add to work bowl. Add Gouda, horseradish, and vermouth. Process until the mixture is completely smooth, scraping down sides of work bowl as needed. Using the pulse button, process in the whipped cream just until blended in. The spread should be completely mixed but still light and airy. Cover and chill for flavors to blend. Spread will keep 1 week refrigerated. Before serving, garnish with a dash of paprika and bring to room temperature for fullest flavor.
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Copyright © 1998, Kate Heyhoe. All rights reserved.
This page created 1998 and modified November 2006.
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