| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Wunderful....Wunderful.....
The Cheese Shop of Concord on Walden Street (off the main street)
has the most wonderful selection of imported cheeses, crackers, fresh
brewed coffee and unusual deli dishes. Try going there on Saturday
mornings and sit at one of two tiny tables and sample some of these
delicious offerings. One of the cheese spreads I tried was sold @
$8.00 per lb. so I decided to try my own version which I am sharing
with you. I found the green peppercorns at the Natural Shop in Groton
and there is another Natural Shop in Leominster also. They special
ordered them for me as I purchased a half pound of whole peppercorns
@ $12.00 (Groton). I use my Krup coffee grinder to grind them.
GREEN PEPPERCORN & CHEESE LOG
1 - 8 Ounce Package Neuchatel Cream Cheese, softened with
1 Tablespoon Milk
1/4 Cup Finely Cut Green Olives (use salad olives)
1/2 Cup Fresh Ground Green Peppercorns (available at natural food shops
or gourmet specialty shops)
Mix cream cheese and milk with fork until blended. Using a spatula,
mix in olives. Spread the peppercorns on a piece of waxed paper and
roll the log in the peppercorns until completely covered - adding more
pepper if necessary, shaping as you go along. Shape into a long
rectangle or round ball as desired. Decorate with a sprig of parsley
and a thin slice of fresh lemon twisted on top. Serve with assorted
crackers.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2484.1 | yum | PENUTS::DDESMAISONS | Tue Jun 26 1990 18:49 | 17 | |
That sounds excellent. I was wondering whether it would be possible
to make this with the green peppercorns that come soaked in liquid.
I would think if you drained them well and then mashed them in, it
might work. They're pretty easy to find, I know that much. I've
used them for a fantastic salmon dish that has a vodka, cream, and
green peppercorn sauce, but have never used them freshly ground. Are
they radically different? Is the crunch crucial to the effect of the
cheese log?
Thanks, Diane
You're right about The Cheese Shop(pe), by the way. The proprietor
can be a little Jeff-Smith-like, but they do have quite a great
selection of cheeses. Quite a few decent wines too.
| |||||
| 2484.2 | Neuchatel = "diet" cream cheese | NITMOI::PESENTI | Only messages can be dragged | Thu Jul 19 1990 08:58 | 6 |
If you look closely, Philly Light cream cheese is really neuchatel cheese. I think it's got less fat in it. You can also get it in various flavors at many cheese shops, and serve it as a spread for crackers (I've seen straberry, chocolate, nut, and garlic/herb). So, for a higher fat version, go for the cram cheese. | |||||