Ingredients
1 lb blue cheese
2 tbsp butter or margarine
1/8 tsp salt
1/2 tsp paprika
1/2 tsp worcestershire sauce
1 dash cayenne pepper
6 tbsp port wine
Directions
Put cheese in bowl and crumble with a fork or pastry blender. Add
butter, salt, paprika, Worcestershire sauce, cayenne pepper; blend
well. Gradually beat in Port, then continue beating until mixture is
light and creamy. (An electric mixer is excellent here). Pack into
small jars, individual casseroles, or any small dishes with covers.
Cut a piece of waxed paper to fit and lay it over the top of the
cheese, then cover the jar or dish tightly. Store in the
refrigerator. Serve with crisp crackers as an hors d'oeuvre, dinner
finale, or salad accompaninment. NOTE: If the cheese is to be stored
for any length of time, cove the top with melted paraffin instead of
waxed paper. Jars of this cheese, make excellent gifts.
Servings: 1 recipe
Potted Blue Cheese With Port Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into history, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. However, generally, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to experts are some 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 drinkers feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by the Romans. In his publication, he recounts how the meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. He also informs us how the cooks of his times used many aromatic flavours, including some that we all recognise such as thyme, mint and parsley. During the next few hundred years, the powerful and rich houses competed to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookbooks were greatly in demand as a result of better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Potted Blue Cheese With Port recipe.
