8 oz old cheddar cheese, grated
8 oz cream cheese, softened
125 ml ale or beer
1 tsp dry mustard
1/4 tsp cayenne pepper
1/2 cup finely chopped toasted pecans
1/2 cup chopped parsley (fresh)
Directions
Place cheeses in food processor or blender, process until smooth. (I
used a combination of by hand and an electric mixer) Gradually add
ale, mustard and cayenne pepper. If mixture is soft, refrigerate
until firm enough to hold shape. Mould into a disc shape ( a sphere
or ball!!). Combine pecans and parsley. Pat the mixture onto the
ball or roll the ball in the mixture until the cheese mixture is
covered completely. Place on a serving plate or board and surround
with crackers or flatbreads. Slices of apple are nice with this too.
This is an easy thing to make and is very tasty.
Margaret Miller
Servings: 1 servings
Cheddar-Ale Pub Spread Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into the far past, in fact as far back as ancient Egypt, and maybe further still. In practice though, generally, these old cook books were just primitive pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to food historians are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes cooked by wealthy roman citizens. He recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. He also informs us how the Roman chefs made use of a good variety of spices, including a few that will be familiar to modern chefs such as bay, rue and dill. In the 15th century, the Crusaders brought back many foods, spices and herbs from Arab countries, including spices such as basil and coriander. The introduction of these new herbs and spices led to an explosion in recipe manuscripts, some of which still exist in private collections. Over the next few centuries, the powerful families of Wesstern Europe competed to offer the best banquets, and as a consequence, chefs and their recipe collections were at a premium. Even so, it was during the 19th century that fine cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing popular recipes of the day. By the arrival of the twentieth century, recipe publications were in great demand, due to more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Cheddar Ale Pub Spread recipe.
