by Kate Heyhoe
I have to admit when I was creating this recipe, I got a little tipsy (ah! the hazards of recipe testing!). I made three variations, one with Port, one with Marsala, and one with creme de cassis—tasting each one frequently to come up with the best recipe. All of these flavorings work fine with Gorgonzola, but in the end, the combination of creme de cassis and Marsala produced the most complex taste—slightly sweet with deep berry tones. Still, don't tie yourself to these ingredients—you can still make a fine, rich-tasting spread using whatever spirits you have on hand, and don't be afraid of substituting Roquefort, Stilton or any other blue veined cheese. However, for best results, I recommend you don't substitute for the hazelnuts, as their unique flavor sets this recipe apart from other spreads. Makes about 1-1/4 cups, but the recipe doubles easily.
4 ounces Gorgonzola cheese, at room temperature
3 ounces unsalted butter, softened
1-1/2 teaspoons creme de cassis
1 teaspoon Marsala wine (optional)
1/8 teaspoon allspice
dash white pepper
1/4 cup coarsely chopped, toasted hazelnuts
Using a fork, mash together all ingredients except the hazelnuts until the mixture is completely blended. Stir in the hazelnuts. Cover and refrigerate, then bring to room temperature and garnish with another dash of allspice before serving.
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Copyright © 1998, Kate Heyhoe. All rights reserved.
This page created 1998 and modified November 2006.
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