Whisky Cheddar Spread Recipes

KERRYGOLD

Steps:

• Begin by preparing the cheese spread.
• In the work bowl of a food processor combine the cream cheese, shredded cheese, whiskey, horseradish, onion powder, garlic powder, Worcestershire sauce, mustard powder, and salt. Process until the mixture is smooth, stopping to scrape down the sides of the bowl to make sure all the cheese is thoroughly processed, about 1 minute.
• Transfer the mixture to a container, cover, and chill for at least 4 hours, or up to 3 days.
• Next, prepare the crackers.
• In a medium bowl combine the flour, salt, sugar, baking soda, and mustard powder. Add the shredded cheese and toss to coat the cheese thoroughly in the flour mixture.
• Add the cubed butter and, with your fingers, rub in the butter until the mixture resembles sand with a few larger pea sized pieces of butter remaining. Add 3 tablespoons of ice water and mix until a shaggy ball forms. Add additional water, 1 tablespoon at a time, until no dry flour remains in the bowl and the dough holds together when you squeeze it into a ball.
• Turn the dough out onto a surface lightly dusted with flour. Press the dough out with your palm to form a rough rectangle. Fold the dough in half, turn the dough ¼ turn and repeat this process 4 more times. Wrap the dough in plastic wrap and chill for at least 1 hour, or up to 2 days.
• Heat the oven to 375 F and line two baking sheets with baking parchment. Once chilled, remove the dough from the refrigerator and let stand at room temperature for 10 minutes. On a lightly floured surface roll the dough into a rectangle that is approximately ⅛-inch thick, about 18x14-inch rectangle. Cut the dough into 1-inch square crackers using a pizza cutter and a ruler. Place the squares onto the prepared baking sheets and dock each square with a fork and sprinkle the tops of the crackers lightly with Kosher salt.
• Bake the crackers for 9-12 minutes, or until the crackers are golden brown all over, and deep golden brown on the bottoms. Let the crackers cool completely on the baking sheet. Store the crackers in an airtight container for up to 3 days at room temperature.

WHISKY CHEDDAR SPREAD

Steps:

• On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.
• In food processor, combine cheese, butter, whisky, mustard and pepper until smooth.
• Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed.
• Scrape into bowl; sprinkle with remaining hazelnuts.
• (Make-ahead: Cover and refrigerate for up to 3 days.).

CHEDDAR SPREAD

Steps:

• All the ingredients should be at room temperature before starting this recipe.
• Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
• Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.