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
Transcribed cooking instructions as an idea can be traced way back into history, at least as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into Roman times around 25BC a man called Apicius created some documents which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of many different herbs, including a few that are still present in modern kitchens for example bay, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices like parsley and basil. These new culinary innovations created an explosion in manuscripts on food, most of which are kept safe in academic collections. By the advent of the 1900s, cooking publications were increasing in popularity as a result of more people being able to read, people having increased leisure time and disposable income. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Potted Blue Cheese With Port recipe.
