Here is a delicious nut cheese recipe I whipped together after looking through some old 70's holiday cookbooks. More retro holiday inspiration to come!
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| Picture Courtesy of: Foodily.com |
Nut Cheese:
- 3 C. Raw Macadamia Nuts
- 1/2 C. Diced Sun Dried Tomato
- 2 T. Crushed Pepper Corns
- 1 Clove Minced Garlic
- 3 T. Finely Chopped Rosemary
- 1 T. Braggs
- Salt to Taste
Garnish:
- Slivered or Whole Almonds or
- Whole Pecans.
Directions: Place nuts in a high speed blender and shake to achieve maximum levelness. Cover the nuts with water. Blend until smooth. In a bowl, mix together remaining ingredients with nut paste.
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| Picture Courtesy of: http://gourmetsunday.blogspot.com |
Remove from blender into a fine nylon mesh bag that has been placed
in a colander that has been put on a plate (to catch the whey). When
all the cheese is in, fold the bag over itself and put a plate on top.
Place some sort of a weight on the plate and put everything in a warm
spot. In winter I put mine in front of the gas fireplace or at this
time of year I put it in the hot water tank closet. Somewhere warm and
away from drafts.
Leave there overnight or throughout one day. At
the end of that time, take a taste.
Move to refrigerator for a day, if you like a firmer cheese.
Take cheese and mold into pine cone shaped mounds (like half an egg). Decorate with either slivered almonds, whole almonds, pecans or all three. Serve with a savory cracker, or even carrot medallions.
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