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Stilton Green Peppercorn Spread/Dip


1/4 Pound Stilton cheese, crumbled
6 Ounces cream cheese, softened
2 1/2 Tablespoons green peppercorns, brined
1/4 Cup medium dry sherry

In food processor, blend softened Stilton and cream cheese, the brined peppercorns, the sherry (we used Dry Sack), and salt and black pepper to taste. When sufficiently creamy, transfer to ramekins or other containers and chill until ready to serve. Serve with crackers or use as a dip.

Makes about 2 1/2 cups, and keeps for about one week in the refrigerator.

NOTE:
If you can't find brined peppercorns, take dry ones and put into green olive brine or caper brine for a few days.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.