KERRYGOLD
Provided by Kelly Jaggers
Categories Kerrygold Aged Cheddar with Irish Whiskey Spread and Kerrygold Dubliner Crispy Cheese Crackers
Time 1h10m
Yield 24
Number Of Ingredients 19
Steps:
- Begin by preparing the cheese spread.
- In the work bowl of a food processor combine the cream cheese, shredded cheese, whiskey, horseradish, onion powder, garlic powder, Worcestershire sauce, mustard powder, and salt. Process until the mixture is smooth, stopping to scrape down the sides of the bowl to make sure all the cheese is thoroughly processed, about 1 minute.
- Transfer the mixture to a container, cover, and chill for at least 4 hours, or up to 3 days.
- Next, prepare the crackers.
- In a medium bowl combine the flour, salt, sugar, baking soda, and mustard powder. Add the shredded cheese and toss to coat the cheese thoroughly in the flour mixture.
- Add the cubed butter and, with your fingers, rub in the butter until the mixture resembles sand with a few larger pea sized pieces of butter remaining. Add 3 tablespoons of ice water and mix until a shaggy ball forms. Add additional water, 1 tablespoon at a time, until no dry flour remains in the bowl and the dough holds together when you squeeze it into a ball.
- Turn the dough out onto a surface lightly dusted with flour. Press the dough out with your palm to form a rough rectangle. Fold the dough in half, turn the dough ¼ turn and repeat this process 4 more times. Wrap the dough in plastic wrap and chill for at least 1 hour, or up to 2 days.
- Heat the oven to 375 F and line two baking sheets with baking parchment. Once chilled, remove the dough from the refrigerator and let stand at room temperature for 10 minutes. On a lightly floured surface roll the dough into a rectangle that is approximately ⅛-inch thick, about 18x14-inch rectangle. Cut the dough into 1-inch square crackers using a pizza cutter and a ruler. Place the squares onto the prepared baking sheets and dock each square with a fork and sprinkle the tops of the crackers lightly with Kosher salt.
- Bake the crackers for 9-12 minutes, or until the crackers are golden brown all over, and deep golden brown on the bottoms. Let the crackers cool completely on the baking sheet. Store the crackers in an airtight container for up to 3 days at room temperature.
ORIGINAL BAR CHEESE SPREAD
This is as close as one can get to the famous restaurant 'bar scheez; spread my mother loved, Win Schuler's®. It became a staple in our house. The horseradish gives the spread that interesting bite. You'll have people begging you for the recipe and you won't be able to stop eating it! You can start with less horseradish and increase to your taste. Serve with crackers, pita or bagel chips, or pretzels. Even great with celery sticks! Store leftovers in refrigerator in airtight container.
Provided by Wick of Twizt
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 8h10m
Yield 15
Number Of Ingredients 5
Steps:
- Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
- Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 3.3 g, Cholesterol 21.3 mg, Fat 6 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 485.5 mg, Sugar 2.4 g
CANADIAN SHARP CHEDDAR CHEESE SPREAD
Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels.
Provided by WestCoastMom
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 8h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
- Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
- Remove cheese spread from refrigerator about 30 minutes before serving.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 4.8 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 200.1 mg, Sugar 3.7 g
WHISKY CHEDDAR SPREAD
A delicious spread to serve with Oatcakes or other favourite crackers. Source: The Canadian Living Magazine
Provided by Elly in Canada
Categories Spreads
Time 21m
Yield 2 cups
Number Of Ingredients 6
Steps:
- On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.
- In food processor, combine cheese, butter, whisky, mustard and pepper until smooth.
- Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed.
- Scrape into bowl; sprinkle with remaining hazelnuts.
- (Make-ahead: Cover and refrigerate for up to 3 days.).
Nutrition Facts : Calories 841, Fat 74.4, SaturatedFat 39.4, Cholesterol 179.7, Sodium 949.4, Carbohydrate 6.2, Fiber 2.6, Sugar 1.8, Protein 32.1
CHEDDAR CHEESE SPREAD
A simple spread like this with some crackers is often all you need when entertaining. Letting the spread refrigerate overnight blends the flavors beautifully. -Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.
Nutrition Facts :
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