ANGEL OF DEATH CHEESE SPREAD
Supposely because of the large amount of garlic in this recipe it is bound to keep away the angel of death--thought this sounded interesting and delicious and although I haven't made this yet I will be making this cheese soon. Recipe source: Bon Appetit (May 1981)
Provided by ellie_
Categories Cheese
Time P1DT15m
Yield 1 1/2 pints
Number Of Ingredients 7
Steps:
- Line a strainer with cheesecloth.
- In a small saucepan filled with boiling water over medium heat, add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife. Drain well and let cool. Transfer garlic to a garlic press in batches and force through press. Measure out 2 tablespoons and set aside.
- Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream.
- Stir in salt and reserved garlic.
- Dampen a 12 x 18-inch piece of cheesecloth and wring dry.
- Arrange two sage leaves bottom side up in center of cloth.
- Spoon cheese mixture over leaves, leaving a loose ball.
- Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice).
- Transfer to cheesecloth lined strainer and set the strainer over a bowl.
- Refrigerate for at least 24 hours (or up to 4 days).
- Unmold cheese onto a platter.
- Please walnuts over the entire surface of cheese.
- Refrigerate for at least 2 hours.
- Let stand at room temperature for one hour before serving.
Nutrition Facts : Calories 1317.7, Fat 118, SaturatedFat 65.3, Cholesterol 354.4, Sodium 2417.2, Carbohydrate 27.8, Fiber 2.6, Sugar 2.1, Protein 43.7
ANGEL OF DEATH CHEESE
Despite its name, if you're a fan of garlic and Gorgonzola cheese, you'll love this! It's always been well received whenever I've made it.This is from a May 1981 Bon Appetit magazine and is a recipe from "An Antipasto Supreme" menu. The Piedmontese are very fond of cheese. This recipe, with its large head of garlic, is guaranteed to keep away the Angel of Death. Probably vampires too! :)
Provided by Leslie in Texas
Categories Cheese
Time 1h
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- Line strainer with a piece of cheesecloth.
- Add garlic to small saucepan of boiling water and cook until garlic is tender and easily pierced with a knife, about 15 to 20 minutes;drain well.
- Transfer to garlic press in batches and mince.
- Measure 2 tablespoons and set aside.
- Beat ricotta in medium bowl until softened.
- Add gorgonzola and continue beating until smooth.
- Gradually beat in cream; add salt and reserved garlic.
- Dampen 12x18-inch piece of cheesecloth and wring dry.
- Arrange 2 sage leaves at bottom side in center.
- Spoon cheese mixture over leaves, forming loose ball.
- Tie ends of cloth together, pressing cheese mixture gently into shape.
- Transfer to cheesecloth-lined strainer and set strainer over bowl.
- Refrigerate 24 hour (or up to 4 days).
- Unmold cheese onto platter.
- Press walnuts over entire surface;refrigerate.
- Let stand at room temperature for 1 hour before serving.
- Accompany with an assortment of crackers.
Nutrition Facts : Calories 1288.3, Fat 118, SaturatedFat 65.3, Cholesterol 354.5, Sodium 2028.1, Carbohydrate 21.2, Fiber 2.2, Sugar 1.9, Protein 42.4
ANGEL OF DEATH CHEESE SPREAD
This is a mite different from the recipe already posted. Haven't posted the time it must drain, which is overnight. Found this on RecipeLand.com.
Provided by Manami
Categories Spreads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Chop garlic, add to 1/4 cup of water in a small saucepan, let it reduce to 2 tablespoons.
- Beat cheese together.
- Add garlic mixture and salt, if desired.
- In a double layer of cheesecloth put sage leaves in a pattern in the center.
- Sprinkle nuts on top.
- Put cheese mixture on top of nuts.
- Gather cheesecloth and form into a ball. Tie it together.
- Put the cheeseball in a strainer over a dish and let it sit in the refrigerator overnight to drain.
- Unwrap and serve with rye, or pumpernickel cocktail toast.
Nutrition Facts : Calories 528.3, Fat 44.3, SaturatedFat 21.6, Cholesterol 95.5, Sodium 1120.8, Carbohydrate 7.1, Fiber 1.3, Sugar 1.1, Protein 27.8
ANGEL OF DEATH CHEESE SPREAD
Steps:
- 1. Chop garlic.
- 2. Add to 1/4 cup of water in a small saucepan.
- 3. Reduce to 2 tablespoons.
- 4. Beat cheeses together.
- 5. Add garlic mixture and salt, if desired.
- 6. In a double layer of cheesecloth put sage leaves in a pattern in the center.
- 7. Sprinkle nuts on top.
- 8. Put cheese mixture on top of nuts.
- 9. Gather cheesecloth and form into a ball and tie together.
- 10. Put the cheeseball in a strainer over a dish and let sit in the refrigerator overnight to drain.
- 11. Unwrap and serve.
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