SWISS WALNUT CRACKER SNACK
This spread is simple to prepare and makes an excellent snack for holiday and family gatherings. It features "Dairy State" products and has a nice crunch from the walnuts.-Geraldine Muth, Black River Falls, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese until smooth. Add the Swiss cheese, sour cream and mustard. Stir in the walnuts, parsley and onions. , Refrigerate for at least 1 hour before serving. Serve with crackers and/or bagel chips.
Nutrition Facts : Calories 122 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 120mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
OLD-FASHIONED POUNDED CHEESE WITH WALNUTS AND PORT SYRUP
This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you use-the older and more velvety it is, the more distinctive the spread will be. Before beginning, make sure that the cheese is at room temperature and the butter a touch colder. It should have the consistency of putty, not rock-hard but firmer than mayonnaise-what a French chef would call beurre pommade. This can be served with bread, but I think it's actually best with crackers. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf
Provided by AmyThielen
Categories Cheese
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
- Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
- Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
- Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.
Nutrition Facts : Calories 1275.5, Fat 107.1, SaturatedFat 58.7, Cholesterol 261.3, Sodium 1276.7, Carbohydrate 25.6, Fiber 2, Sugar 16.5, Protein 37.8
SWISS CHEESE AND WALNUT SPREAD
Make and share this Swiss Cheese and Walnut Spread recipe from Food.com.
Provided by januarybride
Categories High Protein
Time 5m
Yield 2 1/2 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the mustard, sour cream, tarragon, and scallions. Add pepper to taste.
- Add the cheese and walnuts, combine the mixture well.
- Serve with crackers.
Nutrition Facts : Calories 190.6, Fat 15.3, SaturatedFat 7, Cholesterol 33, Sodium 130.9, Carbohydrate 3.7, Fiber 0.8, Sugar 0.9, Protein 10.6
CHEDDAR-WALNUT GOUGèRES
Gougères, small cheese puffs made from the same neither-sweet-nor-savory dough you'd use for cream puffs or éclairs, are my favorite pre-dinner nibble with wine. They're slightly crusty on the outside, custardy on the inside and, because I add mustard and chopped nuts, surprising. The traditional cheese for these is French Comté or Swiss Gruyère, but lately I've been using shredded sharp American Cheddar, which makes them a tad more tender and gives them a little edge, nice in a morsel that's meant to whet your appetite. I like these a few minutes out of the oven, but room temperature puffs have legions of fans as well. It's good to know that raw puffs freeze perfectly (pack them into an airtight container as soon as they're solidly frozen) and bake perfectly from the freezer. Arrange them on a lined baking sheet and leave them on the counter while you preheat the oven.
Provided by Dorie Greenspan
Categories snack, finger foods, pastries, appetizer
Time 1h
Yield About 55 gougères
Number Of Ingredients 8
Steps:
- Set a rack in the center of the oven and heat to 400 degrees. Line 2 large baking sheets with parchment paper.
- Put the butter, milk, salt and 1/2 cup water in a medium saucepan, and bring to a boil. Add the flour all at once, set heat to medium-low and stir without stopping until the mixture pulls away from the pan easily and comes together in a ball. Keep stirring energetically for 3 minutes more; the drier the dough, the better the gougères. Scrape the dough into a mixer with a paddle attachment (or into a large bowl, if you're mixing by hand), and let sit for 1 minute.
- With the mixer at medium speed, add the 4 eggs one by one, and beat for 1 minute after each goes in, scraping the bowl as needed. As you're working, the dough may break into curds; just keep going - it's always fine once the egg white goes in.
- Beat in the egg white, then the mustard. Reduce the mixer speed to low, and blend in the cheese followed by the nuts. Give the dough a few good beats with a sturdy spatula.
- Working with a small cookie scoop or 2 spoons, scoop balls, each about 2 teaspoons, onto the sheets, leaving an inch between each. (Gougères are excellent baked from frozen. They can be frozen at this point; set them in an airtight container once frozen solid.)
- Working with one baking sheet of fresh gougères at a time, slide the gougères into the oven and turn the heat down to 375. Bake for 22 to 24 minutes, or until the gougères are puffed, golden and firm enough to pick up. (If baking frozen gougères, arrange them on a lined baking sheet, and leave at room temperature while you heat the oven. You may need to bake them a couple minutes more, so keep an eye on them.) Serve immediately. Baked gougères can also be reheated briefly in a 350-degree oven.
SWISS CHEESE WITH WALNUTS AND MUSTARD
Can be prepared in 45 minutes or less.
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a bowl whisk together the mustard, the sour cream, the tarragon, the scallion, and pepper to taste, add the Swiss cheese and the walnuts, and combine the mixture well. Serve the mixture with the crackers.
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