Recipe:  Tibetan Blue Cheese Spread

Wine Pairing:  Harwood Gewürztraminer 2007

Chef:  Judy Harwood

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
http://harwoodestatevineyards.com
Permission to redistribute with credits is summarily granted.

INGREDIENTS:


6 oz. (180 grams) blue cheese

1 oz. (30 grams) onion

1 clove garlic

1 tsp. (5 ml) piece of fresh gingerroot, (after peeling)

1 oz. (30 grams) tomato

½ tsp. (2.5 ml) freshly-ground pepper

¼ tsp. (1.25 ml) paprika

¼ tsp. (1.25 ml) cayenne

¼ tsp. (1.25 ml) salt

1 tsp. (5 ml) Tabasco or other Louisiana-style red pepper sauce

1 tbsp. (15 ml) water

1 tbsp. (15 ml) fresh-squeezed lemon juice

 

INSTRUCTIONS:

  1. Coarsely chop all ingredients.

  2. Grind in a food processor until mixture is the consistency of thick cream.

  3. Serve with crackers, chapattis or baguette.

  4. Store covered in a glass container in the refrigerator, for up to two weeks

YIELD: 6 servings (unless 1 person eats it all.)