Hometown Get-Togethers - Candace Floyd [8]
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Cheese Ring with Strawberry Preserves
Betty Key, Gardendale, Alabama
Serves 18 to 20
“My husband worked at a Chevrolet dealership in Birmingham, Alabama, for many years. The employees there loved this cheese ring and expected it for every occasion. Even after my husband retired, they called to ask if I would make it for them. I always sent two, and they were gone in no time.”
1 pound sharp Cheddar, finely shredded
One 8-ounce package cream cheese, softened
½ cup mayonnaise
1 cup pecan chips, toasted, if desired
1 medium onion, finely chopped
1 garlic clove, minced
2 to 3 tablespoons Tabasco sauce
2 cups strawberry preserves
Assorted crackers
1. Combine the Cheddar, cream cheese, mayonnaise, pecan chips, onion, garlic, and Tabasco in a large bowl; mix well. Cover the bowl with plastic wrap and refrigerate for 2 hours to overnight.
2. Remove the mixture from the refrigerator and shape into a ring on a serving plate. Fill the center of the ring with the preserves. Serve with assorted crackers.
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TIPS FROM OUR TEST KITCHEN: If pecan chips are unavailable, finely chop pecan pieces. This recipe can also be shaped into a cheese ball, omitting the preserves.
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Goat Cheese Torte
June Laughlin, Lady Lake, Florida
Serves 12 to 16
“Whenever I serve this, it is a big hit. If there is any left over, I freeze it or serve it over hot pasta.”
1 pound goat cheese, softened
1 cup (2 sticks) butter, softened
8 ounces jarred basil pesto
½ cup slivered almonds, lightly toasted, if desired
8 ounces jarred sun-dried tomato pesto
Assorted crackers
1. Cream the goat cheese and butter with a mixer at medium speed until very smooth. Spray a 6-inch springform pan with nonstick cooking spray.
2. Layer one-quarter of the goat cheese mixture, half of the jarred basil pesto, and 2 to 3 tablespoons of the almonds in the prepared pan. Add one-quarter of the goat cheese mixture and half of the jarred sun-dried tomato pesto. For the third layer, add one-quarter of the goat cheese mixture, the remaining basil pesto, and 2 to 3 tablespoons of the almonds. Top with the remaining goat cheese mixture, tomato pesto, and almonds.
3. Cover the springform pan with plastic wrap and refrigerate overnight. Unmold the torte onto a serving plate and let stand for 1 hour before serving. Serve with crackers.
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TIPS FROM OUR TEST KITCHEN: It is important to let the torte stand at room temperature before serving for peak flavor and texture. Goat cheese, also known as chèvre, is often sold in 4-ounce packages in the deli case.
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Seafood Cheesecake Appetizer
Pamela Shank, Parkersburg, West Virginia
Serves 24
“This recipe has received good comments from everyone. We have a very large family and have many get-togethers. I like to try new things and make dishes that look elegant for special occasions.”
One sleeve butter crackers, crushed
½ cup (1 stick) butter, melted
Two 8-ounce packages cream cheese, softened
1 cup sour cream
3 eggs
1 teaspoon lemon juice
½ teaspoon salt
1/8 teaspoon black pepper
8 ounces cooked fresh crabmeat or chopped cooked shrimp
4 green onions, chopped (keep white and green parts separate)
Assorted crackers or party breads
1. Preheat the oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Combine the cracker crumbs and butter in a medium bowl; mix well. Press into the bottom of the prepared pan. Bake for 10 minutes.
3. Beat the cream cheese and ¾ cup of the sour cream in a bowl with a mixer until smooth. Add the eggs, lemon juice, salt, and pepper; beat until smooth. Stir in the crabmeat and the white part of the green onions. Spoon into the baked crust.
4. Bake on a foil-lined baking sheet for 45 to 50 minutes, until the top is lightly browned and the center is set. Cool for 20 minutes on a wire rack. Loosen the sides of the pan, but do not remove until completely cooled.
5. Place the torte on a plate, cover with plastic wrap, and refrigerate until