1 crackers
1 pine sprigs for garnish
1/2 tsp worcestershire sauce
1/4 cup minced green onions
1/2 lb crumbled blue cheese
2 cup blanched toasted whole
1 almonds
3 package (8-oz ea) cream cheese
1 softened
2 jars (5-oz ea) pasteurized
1 process cheese spread
1 w/pimento
Directions
In a large bowl with mixer at medium speed, beat cream cheese, cheese
spread with pimento and blue cheese until smooth. With spoon, stir in
green onions and worcestershire sauce. Cover and refrigerate about
one hour. On work surface, with hands, shape cheese mixture into
shape of large pine cone. Arrange on wooden board. Beginning at
narrow end of cone, carefully press almonds about 1/4 inch deep into
cheese mixture in rows, making sure that pointed end of each almond
extends at a slight angle. Continue pressing almonds into cheese
mixture in rows, with rows slightly overlapping, until all cheese is
covered. Garnish pinecone with pine sprigs. Serve with crackers.
Servings: 1 servings
Almond Cheese Pinecone Recipe brought to you by Recipe Ideas
Categories: Cheese; Nut
The History of Recipes
Food historians have tracked the existence of recipes way back into ancient history, in truth as far back into history as pharonic Egypt, and possibly even further. Having said that, generally, these ancient cook books were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also recounts how the Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. Later, we find a couple of interesting cookery books from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is popular today, but instead descriptions of the types of meals on the menus of the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices like rosemary and coriander. The introduction of these new tastes was responsible for an increase in publications on food, many of which are now in academic collections. By the time we get to the 1900s, cookbooks are increasing in popularity due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Almond Cheese Pinecone recipe.
