Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy. Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins or crocks. Dust with chives for garnish. Serve with crackers, or a crunchy vegetable like celery or fennel or jicama. This recipe yields 3 to 4 cups. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6617 broadcast 01-23-1998) Recipe by: Michele Urvater
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (454g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1353 (74%)|
|Amt Per Serving||% DV|
|Total Fat 150.3g||200 %|
|Saturated Fat 95.7g||478 %|
|Monounsaturated Fat 42.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 476.3mg||147 %|
|Sodium 2816.8mg||97 %|
|Potassium 444.5mg||12 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.8g|
|Protein 112.9g||161 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1828
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!