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Peppercorn Cheese For Pumpernickel Recipe

Ingredients

How to make it

  • Combine the cream cheese and the cottage cheese until well blended,with mixer on medium speed.
  • Lower the speed to slow.
  • Gradually beat in the cream until smooth.
  • Stir in all but 1 Tablespoon of the drained peppercorns,the green onions,garlic and cracked pepper.
  • Place the mixture into a sieve lined with a double layer of cheesecloth.
  • Place over a bowl.
  • Refrigerate for 8 hours,stirring often.
  • Rinse and line a 7" Porcelain coeur a' la cre'me mold with a double layer of cheesecloth(may use a wicker mold if you have one,with moistened cheesecloth.)
  • Spread the mixture into the cheesecloth lined mold.
  • Cover lightly with plastic wrap.
  • Place on a large,deep platter.
  • Refrigerate overnight (or) 8 hours,discarding any liquid that accumulates.
  • Unmold the cheese,remove the cheesecloth and return the cheese back to the mold.
  • Garnish with the reserved peppercorns,and serve with dark pumpernickel.

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The Cook

22566 TX

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