Angel Of Death Cheese Spread Food

ANGEL OF DEATH CHEESE SPREAD

Steps:

• Line a strainer with cheesecloth.
• In a small saucepan filled with boiling water over medium heat, add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife. Drain well and let cool. Transfer garlic to a garlic press in batches and force through press. Measure out 2 tablespoons and set aside.
• Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream.
• Stir in salt and reserved garlic.
• Dampen a 12 x 18-inch piece of cheesecloth and wring dry.
• Arrange two sage leaves bottom side up in center of cloth.
• Spoon cheese mixture over leaves, leaving a loose ball.
• Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice).
• Transfer to cheesecloth lined strainer and set the strainer over a bowl.
• Refrigerate for at least 24 hours (or up to 4 days).
• Unmold cheese onto a platter.
• Please walnuts over the entire surface of cheese.
• Refrigerate for at least 2 hours.
• Let stand at room temperature for one hour before serving.

ANGEL OF DEATH CHEESE SPREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
• Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
• Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
• Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
• Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
• Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
• Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
• Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.

ANGEL OF DEATH CHEESE SPREAD

Steps:

• Chop garlic.
• Add to 1/4 cup of water in a small saucepan.
• Reduce to 2 tablespoons.
• Beat cheeses together.
• Add garlic mixture and salt, if desired.
• In a double layer of cheesecloth put sage leaves in a pattern in the center.
• Sprinkle nuts on top.
• Put cheese mixture on top of nuts.
• Gather cheesecloth and form into a ball and tie together.
• Put the cheeseball in a strainer over a dish and let sit in the refrigerator overnight to drain.
• Unwrap and serve.

ANGEL OF DEATH CHEESE

Steps:

• Line strainer with a piece of cheesecloth.
• Add garlic to small saucepan of boiling water and cook until garlic is tender and easily pierced with a knife, about 15 to 20 minutes;drain well.
• Transfer to garlic press in batches and mince.
• Measure 2 tablespoons and set aside.
• Beat ricotta in medium bowl until softened.
• Add gorgonzola and continue beating until smooth.
• Gradually beat in cream; add salt and reserved garlic.
• Dampen 12x18-inch piece of cheesecloth and wring dry.
• Arrange 2 sage leaves at bottom side in center.
• Spoon cheese mixture over leaves, forming loose ball.
• Tie ends of cloth together, pressing cheese mixture gently into shape.
• Transfer to cheesecloth-lined strainer and set strainer over bowl.
• Refrigerate 24 hour (or up to 4 days).
• Unmold cheese onto platter.
• Press walnuts over entire surface;refrigerate.
• Let stand at room temperature for 1 hour before serving.
• Accompany with an assortment of crackers.

ANGEL OF DEATH CHEESE SPREAD

Steps:

• Chop garlic, add to 1/4 cup of water in a small saucepan, let it reduce to 2 tablespoons.
• Beat cheese together.
• Add garlic mixture and salt, if desired.
• In a double layer of cheesecloth put sage leaves in a pattern in the center.
• Sprinkle nuts on top.
• Put cheese mixture on top of nuts.
• Gather cheesecloth and form into a ball. Tie it together.
• Put the cheeseball in a strainer over a dish and let it sit in the refrigerator overnight to drain.
• Unwrap and serve with rye, or pumpernickel cocktail toast.