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Name: Stilton And Hazelnut Spread
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lb Stilton; crumbled (about 2; ; cups) and softened; 3 tb Tawny Port or medium-dry; Melba toast as an; 1/3 c Chopped toasted and skinned; ; plus additional for; 4 oz Cream cheese softened

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INGREDIENTS

1/2 lb Stilton; crumbled (about 2
; cups) and softened
3 tb Tawny Port or medium-dry
Melba toast as an
1/3 c Chopped toasted and skinned
; plus additional for
4 oz Cream cheese ; softened

Servings

INSTRUCTIONS

In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated. Transfer the spread to a crock or ramekin and chill it, covered, until it is firm. (The spread may be made 3 days in advance and kept covered and chilled). Garnish the spread with the additional nuts and serve it with the Melba toast. To toast and skin hazelnuts: Preheat oven to 350F. In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool. Makes about 2 cups. Gourmet September 1993

NOTES

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Stilton And Hazelnut Spread

1/2 lb Stilton; crumbled (about 2
 ; cups) and softened
3 tb Tawny Port or medium-dry
 Melba toast as an
1/3 c Chopped toasted and skinned
 ; plus additional for
4 oz Cream cheese softened

In a food processor blend the Stilton, the cream cheese, the Port, and salt  and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts,  and pulse the motor a few times, until the nuts are incorporated. Transfer  the spread to a crock or ramekin and chill it, covered, until it is firm.  (The spread may be made 3 days in advance and kept covered and chilled).  Garnish the spread with the additional nuts and serve it with the Melba  toast.    To toast and skin hazelnuts:    Preheat oven to 350F.    In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or  until colored lightly, and skins blister. Wrap nuts in a kitchen towel and  let steam 1 minute. Rub nuts in towel to remove as much of skins as  possible and cool.    Makes about 2 cups.    Gourmet September 1993

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Nutrition

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Serving Size: 1 Serving (2041g)
Recipe Makes: 1 servings

Calories: 6205
Calories from Fat: 5591 (90%)

Amt Per Serving		% DV

	Total Fat 621.2g	828 %
	Saturated Fat 350g	1750 %
	Monounsaturated Fat 156.4g
	Polyunsanturated Fat 26.1g
Cholesterol 1995.8mg		614 %
Sodium 5824.1mg		201 %
Potassium 2503.8mg		66 %
Total Carbohydrate 73.8g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 73.8g
Protein 107.6g		154 %
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: 6205

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