Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
1 cup Lynfred’s Ruby Red Port Wine
8 oz sharp cheddar cheese (cubed)
2 oz Swiss cheese (cubed)
4 oz softened cream cheese
2 oz half and half
1 tsp Dijon mustard
½ tsp Worcestershire
(Spicy Nuts)
1 tbsp salted butter
¾ cup chopped pecans
½ tsp hot smoked paprika
¼ tsp cayenne (optional for more spice)
(Serving)
Baguette, sliced
Chopped fresh Italian parsley and chives
Directions
First, reduce the port. Take 1 cup of the port and add to a saucepan. Bring to a simmer and cook until the liquid is reduced to ¼ cup. This takes about 15- 20 minutes, watch closely and stir frequently so it does not burn. Once reduced, set aside to cool.
To make the spicy nuts, add 1 tbsp of butter to a small pan over low-medium heat. Melt the butter until it starts to froth but not brown; add the nuts and seasoning. Cook the nuts for about 5 minutes or until lightly toasted but not burnt; set aside. In a food processor add the cheddar, Swiss, and cream cheese; pulse until it all comes together. Next, add the Worcestershire, half and half, and Dijon, and pulse again until combined. Scrape down the sides of the food processor, put the lid back on, and turn on low speed. Start to stream in the reduced port at a higher speed slowly. Once the cheese is smooth and creamy, salt to taste.
To serve spread on sliced bread and top with spicy nuts and herbs.
*This cheese is also delicious and served with bagel chips or pretzels. To serve as a dip spread the cheese into a thicker layer on a plate, top with chives, and then serve with bagel chips and pretzels
*The port needs to be reduced to ¼ cup exactly. I started to measure the liquid after 15 minutes of cooking. Port can burn easily so be very attentive during this step.
*I really enjoyed having a soft French baguette versus a toasted piece of bread, but this is totally personal preference.
*You can easily double the spicy nuts because I guarantee you will be snacking on a few of these.