Email to Kim Shook      

Bleu Cheese Cheddar Pinecone

Source of Recipe


Good Housekeeping’s HOLIDAY BEST 1996



List of Ingredients



• 8 oz. extra-sharp Cheddar cheese, coarsely grated, about 2 c.
  
• 3 T. dry white wine
  
• 1 T. Dijon mustard
  
• 1/8 t. cayenne pepper
  
• 4 oz. bleu cheese, crumbled
  
• 2 T. sour cream
  
• 1/4 c. sliced unblanched almonds
  






Instructions



1. In a large bowl with electric mixer at medium speed or in food processor, beat Cheddar, wine, mustard, and ground red pepper to blend well; set aside.
   
   
2. In a small bowl, with mixer at medium speed and using clean beaters, or in a clean workbowl of the processor, beat bleu cheese and sour cream to blend well.
   
   
3. Shape Cheddar mixture into 6 inch long oval; using large spoon, make oval hollow in cheese large enough to hold bleu cheese mixture. Spoon the bleu cheese mixture into hollow; carefully spread Cheddar mixture from sides over bleu cheese mixture to enclose completely.
   
   
4. Arrange almonds over surface of cheese to resemble pinecone, pressing gently to adhere. Refrigerate, covered, at least 12 hours until firm and up to 4 days.
   
   






Final Comments


Makes 24 servings.

Serve with crackers.