martes, 2 de febrero de 2016

A Dip of Three Cheeses

Three Cheese and Date DipServes 10Ingredients

  1. 4 ounces medjool dates, about 8 large, pitted and roughly chopped
  2. ½ cup water
  3. ½ cup brandy
  4. ½ cup muscavado sugar
  5. 8 ounces cream cheese, at room temperature
  6. 8 ounces mascarpone cheese
  7. 1 teaspoon finely chopped fresh thyme
  8. ½ teaspoon kosher salt
  9. ¼ teaspoon freshly ground black pepper
  10. ¼ teaspoon freshly ground nutmeg
  11. 6 ounces brie cheese, cut into chunks (see note)
  12. 4 ounces toasted walnuts


  1. Combine the dates, water, brandy and sugar in a small sauce pan over medium heat. Bring to a simmer and reduce until dates are softened and mixture is syrup-thick, about 10 minutes.
  2. Cool completely. (This part can be made up to a week in advance.)
  3. Add the mascarpone, cream cheese, thyme, salt and pepper to slow cooker and whip with a hand mixer on medium speed.
  4. Fold in the brie, walnuts and date mixture and set the cooker to “low” for 1 hour. Stir and continue to maintain serving temp on the low or “warm” setting if available. Serve with toasted baguette.

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