White Wine Cheese Spread Food
WHITE CHEDDAR AND HORSERADISH SPREAD
A rich and creamy cheese spread, with a powerful horseradish and cheddar kick. A perfect appetizer for a big dinner or snack for a party. Serve cold with crusty bread or veggies.
Provided by Andrew Pyzdek
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 1.2 g, Cholesterol 60.2 mg, Fat 19.1 g, Protein 9.2 g, SaturatedFat 12.1 g, Sodium 256.7 mg, Sugar 0.1 g
PORT WINE CHEESE SPREAD
I picked the recipe up from the Southern Food section of About.com. My family loves Port Wine Cheese, but we've only had the pre-packaged Wispride version before. I'm looking forward to trying this for the holidays.
Provided by windy_moon
Categories Spreads
Time P1DT30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a small bowl, combine wine and melted butter.
- In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper. Process until mixture is smooth.
- Gradually add the butter and wine mixture, processing until smooth.
- Store in airtight container and refrigerate for 24 hours for best flavor. Serve with assorted crackers. (Cooking time stated is meld time in refrigerator.).
WHITE WINE CHEESE SPREAD
My hero Jacques Pepin does something like this. The ingredients and amounts can be played around with very freely. Use whatever kind of cheese you like. (I normally throw in whatever leftover odd bits are in the fridge,,, the more variety , the better.)
Provided by Clean Plate Club
Categories Spreads
Time 10m
Yield 1 cup, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Peel and quarter garlic cloves.
- Combine all ingredients in bowl of food processor.
- Process until smooth and creamy.
Nutrition Facts : Calories 114, Fat 10.8, SaturatedFat 6.6, Cholesterol 31.6, Sodium 176.2, Carbohydrate 0.7, Sugar 0.4, Protein 3.4
PIMIENTO AND CHEESE SPREAD
This pimiento and cheese spread is a spicy, modern version of my mother's delicious recipe. Serve it stuffed in celery or spread on crackers or a sandwich. -Elizabeth Hester, Elizabethtown, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-3/4 cups.
Number Of Ingredients 9
Steps:
- Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.
Nutrition Facts : Calories 90 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 150mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
FROMAGE FORT
You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.
Provided by Alton Brown
Categories appetizer
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
CUCUMBER GOAT CHEESE SPREAD
Steps:
- In a food processor purée 1/2 cup cucumber with goat cheese, zest, and lemon juice until almost smooth. In a bowl stir together cucumber mixture, remaining cucumber, tarragon, 1 tablespoon onion, and pepper. Spread may be made 2 days ahead and chilled, covered. Let spread soften and stir it before serving. Sprinkle spread with remaining tablespoon onion.
- Serve spread with toasts or crackers.
LEFTOVER CHEESE DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Grate the hard cheeses and add to a food processor along with any soft cheese, the wine, cream cheese, butter, salt, pepper and garlic and process until smooth. Add the parsley and pulse.
- Scrape into a serving dish. Serve immediately with a garnish of parsley or cover and store in the refrigerator for up to a week.
WHITE WINE BLUE CHEESE SAUCE
This is a unique, mild-flavored sauce that tastes very decadent, rich and extrememly hard to pull off. However, this sauce is very easy to make and makes you look like a gourmet cheif!
Provided by cathy tate
Categories Gravies
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a small saucepan, saute onions and garlic in butter until tender. Sprinkle with flour; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve sauce with roast or pork.
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- Cabernet Sauvignon and Extra Sharp Cheddar. A full-bodied and dry red Cabernet Sauvignon has hints of herbs and dark fruits. When paired with the extra sharp cheddar, the red wine draws out the bold cheddar flavors of this strong cheese.
- Merlot and Garlic and Herb Cheese. The garlic and herb cheese has sharp and tangy flavors. When paired with the Merlot, which is a dry red wine that is medium to full-bodied, the cheese brings out notes of black cherry, plum, and black tea.
- Malbec and Vintage or Reserve Cheese. Reserve or vintage cheese has robust flavors, which need a red wine that can hold up against it. Malbecs are medium to full-bodied red wines that have black fruit, anise, and herb notes.
- Zinfandel and Jalapeno or Hot Buffalo. Zinfandel is a dry red wine that is medium to full-bodied and has dark jam and black pepper hints. Because Zinfandel is fruity and spicy, it pairs well with these spicy cheeses for a bold combination.
- Pinot Noir and Vermont Sharp Cheddar or Gruyere. Vermont Sharp Cheddar is aged and needs to be paired with a wine that has earthy notes, such as Pinot Noir.
- Chianti and Tomato Basil or Tuscan. With smoky undertones of plum and cherry, Chianti is a dry red Italian wine that is medium-bodied and pairs well with Mediterranean flavors such as tomato and the basil.
- Red Blend and Sharp or Smoked Cheese. Wines made from a blend of red grapes are usually medium-bodied and well-balanced. With their fruit, herb, and spice flavors, red blends work well with smoked or sharp cheese because all the flavors become enhanced significantly.
- Syrah/Shiraz and Aged Cheese. Aged cheese has intense savory flavors. Wines that are paired with them need to be equally intense and should also be rather dry.
- Chardonnay and Mild Cheddar, Colby Jack, or Triple Cream Cheese. Chardonnay is a dry, medium-bodied white wine with apple and pear notes, which makes it fruity and crisp.
- Sauvignon Blanc and Monterey Jack or French Goat Cheese. This cheese is known for its subtleness and needs to be paired with a wine that won’t overwhelm it.
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- In a small saucepan, saute the garlic over medium heat until translucent and fragrant, about 2 minutes.
- Add in the cornstarch, both cheeses, salt and pepper to taste, and cooking Sherry. Use a whisk to stir and combine fully as the cheese melts. Stir continuously to make sure you don't burn the cheese.
- Stir in the basil. If the fondue is too thick, add a bit more wine. If too thin, add a bit more cheese.
FROMAGE FORT {FRENCH CHEESE SPREAD} - FOODIE WITH FAMILY
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Reviews 13Estimated Reading Time 4 mins
- Grate cheeses and add to the bowl of a work processor fitted with a metal blade. Add remaining ingredients and fix lid onto the food processor. Process until you have a spreadable consistency. Check the texture. If you want it runnier, add a splash of white wine and process again. Scrape into a bowl or a ramekin. Cover tightly and refrigerate until ready to serve, up to a week.
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- Berries. Strawberries, raspberries, blueberries and blackberries are all amazing with wine. Pick your favorite type of berry to serve, or try a mixture.
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- Grapes. You wouldn't think eating grapes while sipping wine would make sense, but it's delicious! Go for sour green grapes if you have a lighter wine, and richer black or purple grapes for heavier varieties.
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