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Name: Chickory Farms Cheese Plate with Dried Cherry and Walnut Bre
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Roasted walnuts; chopped; Black pepper; 1 c Dried cherries; chopped; 4 oz Goat Cheese; 2 tb Dried cherries; 1 3/4 c Water; (120 - 130 degrees); 3 tb Unsalted butter; 2 tb Roasted walnuts; 2 oz Blue Cheese; 2 tb Chopped parsley; 1 ts Salt; 2 tb Extra Virgin Olive Oil; 1 pk Dried active yeast; (1/4; 2 oz Orleans Cheese; 3 c Flour; 1/3 c Brown sugar; 2 c Whole wheat flour

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INGREDIENTS

1 c Roasted walnuts; chopped
Black pepper
1 c Dried cherries; chopped
4 oz Goat Cheese
2 tb Dried cherries
BREAD
1 3/4 c Water; (120 - 130 degrees)
3 tb Unsalted butter
2 tb Roasted walnuts
2 oz Blue Cheese
2 tb Chopped parsley
1 ts Salt
2 tb Extra Virgin Olive Oil
1 pk Dried active yeast; (1/4
2 oz Orleans Cheese
3 c Flour
1/3 c Brown sugar
2 c Whole wheat flour

Servings

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2296 Preheat the oven to 375 degrees. Grease two 8x4x2-inch loaf pans. For the bread: In a mixing bowl, combine the yeast, brown sugar and butter together. Whisk in the warm water to dissolve the yeast. In a separate bowl, combine the flours, walnuts, cherries and salt together. Using a electric mixer with a dough hook, pour the yeast mixture into the mixers bowl. Add the flour mixture. On the lowest speed, mix the bread mixture until slightly incorporated. With the mixer on high speed, continue mixing until the dough forms a ball around the dough hook and comes away from the side. Place in a lightly greased bowl, cover, and let rise in a warm place until double in size, about 1 to 1 1/2 hours. Punch the dough down. Turn out onto a lightly floured surface. Divide in half and shape into loafs. Place the loafs in prepared pans, cover, and let rise in a warm place until double in size-- about 1 hour. Sprinkle with flour for a rustic look. Bake for 40 minutes or until done. Remove from the oven and invert on wire racks for cooling. Arrange the cheeses, nuts and dried cherries on the platter. Drizzle with extra virgin olive oil. Sprinkle the rim with the fresh black pepper and chopped parsley. Slice the bread and arrange on the platter or serve sliced and off to the side. Posted to recipelu-digest by molony on Mar 09, 1998

NOTES

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Chickory Farms Cheese Plate with Dried Cherry and Walnut Bre

1 c Roasted walnuts; chopped
 Black pepper
1 c Dried cherries; chopped
4 oz Goat Cheese
2 tb Dried cherries
 BREAD
1 3/4 c Water; (120 - 130 degrees)
3 tb Unsalted butter
2 tb Roasted walnuts
2 oz Blue Cheese
2 tb Chopped parsley
1 ts Salt
2 tb Extra Virgin Olive Oil
1 pk Dried active yeast; (1/4
2 oz Orleans Cheese
3 c Flour
1/3 c Brown sugar
2 c Whole wheat flour

ESSENCE OF EMERIL SHOW#EE2296    Preheat the oven to 375 degrees. Grease two 8x4x2-inch loaf pans. For the  bread: In a mixing bowl, combine the yeast, brown sugar and butter  together. Whisk in the warm water to dissolve the yeast. In a separate  bowl, combine the flours, walnuts, cherries and salt together. Using a  electric mixer with a dough hook, pour the yeast mixture into the mixers  bowl. Add the flour mixture. On the lowest speed, mix the bread mixture  until slightly incorporated. With the mixer on high speed, continue mixing  until the dough forms a ball around the dough hook and comes away from the  side. Place in a lightly greased bowl, cover, and let rise in a warm place  until double in size, about 1 to 1 1/2 hours. Punch the dough down. Turn  out onto a lightly floured surface. Divide in half and shape into loafs.  Place the loafs in prepared pans, cover, and let rise in a warm place until  double in size-- about 1 hour. Sprinkle with flour for a rustic look. Bake  for 40 minutes or until done. Remove from the oven and invert on wire racks  for cooling.    Arrange the cheeses, nuts and dried cherries on the platter. Drizzle with  extra virgin olive oil. Sprinkle the rim with the fresh black pepper and  chopped parsley. Slice the bread and arrange on the platter or serve sliced  and off to the side.    Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

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Nutrition

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Serving Size: 1 Serving (370g)
Recipe Makes: 4 Servings

Calories: 1429
Calories from Fat: 661 (46%)

Amt Per Serving		% DV

	Total Fat 73.4g	98 %
	Saturated Fat 42.6g	213 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 3.9g
Cholesterol 170.4mg		52 %
Sodium 368.1mg		13 %
Potassium 547.4mg		14 %
Total Carbohydrate 167.9g		49 %
	Dietary Fiber 10.9g	44 %
	Sugars, other 157g
Protein 29.8g		43 %
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.

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Calories per serving: 1429

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