Stuffed Edam Cheese Recipe
Ingredients
| 1 Edam cheese (1 pound) | ||
| Beer | 4 Tablespoon | |
| Butter | 1 Tablespoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Tabasco sauce | 1/4 Teaspoon | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
Directions
MAKING
1. Using a cookie cutter or knife, remove a round of wax from cheese top and take out the cheese, leaving a shell of ½ inch thickness.
2. Take a mixing bowl, add cheese along with beer, butter, Worcestershire sauce, Tabasco sauce and chopped pecans and blend to a creamy mixture.
3. Pile on the cheese shell and allow to remain in the refrigerator for about 1 hour.
SERVING
4. Take out and serve chilled with crispy sliced vegetables and crackers.
1. Using a cookie cutter or knife, remove a round of wax from cheese top and take out the cheese, leaving a shell of ½ inch thickness.
2. Take a mixing bowl, add cheese along with beer, butter, Worcestershire sauce, Tabasco sauce and chopped pecans and blend to a creamy mixture.
3. Pile on the cheese shell and allow to remain in the refrigerator for about 1 hour.
SERVING
4. Take out and serve chilled with crispy sliced vegetables and crackers.
Chef
