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Cookbook

 

Apple Cheese Spread

Yield: 2-1/2 cups

 

I use low-fat cream cheese, because I find there is little to distinguish its flavor from that of a whole-fat version, but I use a rich, full-bodied Cheddar.

 

8 ounces cream cheese, softened
1 cup grated Cheddar cheese, at room temperature
2 tablespoons brandy or sherry
1 medium tart apple (Granny Smith)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

 

1. Combine the cream cheese, Cheddar; and brandy in a bowl. Beat until smooth.

2. Peel, core, and grate the apple; add it to the bowl.

3. Add the basil, oregano, thyme, and pepper; stir until thoroughly combined.

4. Spoon the mixture into a crock; cover and chill for approximately 1 hour. Serve on toast points or crackers.

Buy the Book!

 

Apple Cookbook
By Olwen Woodier
Workman Publishing Co., 2001
Paperback, $ 9.95
ISBN: 1-58017-389-6
Recipe reprinted by permission.

 

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This page created December 2001


 


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