7 oz camembert cheese, rind removed
4 oz cream cheese, cut into chunks, room, temp.
1 tbsp fresh lime juice
2 tbsp finely chopped toasted walnuts
1 additional finely chopped walnuts
Directions
Blend Camembert in processor until smooth. Gradually add cream
cheese, processing until smooth after each addition. Add lime juice;
process until smooth. Transfer mixture to bowl. Mix in 2 tablespooons
nuts. Season with salt and pepper. Spoon pate into 2-cup bowl.
Sprinkle with additional nuts. (Can be made 1 day ahead. Cover;
chill. Bring to room temperature before serving.)
If the Camembert is very strong, increase the amount of cream cheese
to taste. Serve with toasted baguette slices and assorted crudites
like endive and red bell pepper strips.
Bon Appetit/May 94 Typed by Didi Pahl
Servings: 4 servings
Camembert & Walnut Pate Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the far past, at least as far back as early Egypt, and quite possibly further than that. Having said that, mostly, these ancient records were just basic pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created some scripts detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. He also describes how the Roman chefs were skilled in the use of a good variety of herbs, including many that are still in use today like bay, fennel and parsley. Moving on, we have two recipe books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that we all know today, but rather recipes for the types of meals prepared for the nobility of the time. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in manuscripts on food, most of which still exist in private libraries. By the advent of the 1900s, cooking books are highly popular mostly as a result of higher levels of literacy, people having increased free time and having more money. Like it or not, the introduction of TV brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Camembert & Walnut Pate recipe.
