Tuesday, 15 December 2015


Potted Cheddar with Bacon and Shallots

  • 2 tablespoons ghee or clarified butter .
  • 8 ounces bacon
  • 2 medium shallots, sliced paper thin
  • 12 ounces sharp cheddar cheese  shredded
  • 1 cup heavy cream
  • 2 tablespoons dry sherry
  1. Melt ghee in a pan and fry bacon over medium-high heat until cooked through and crispy. Remove the bacon from the pan, and set the strips on a pan to cool slightly. Drain the bacon fat, and reserve two tablespoons in the pan.
  2. Decrease the heat to medium-low. Toss the shallots into the hot fat, and saute them until deeply fragrant and browned, about 15 minutes.
  3. Combine bacon and cheddar in a food processor and pulse until well-blended. Add the cream, shallots, and sherry to the bacon and cheddar, and continue to process them together until they form a smooth, spreadable paste.
  4. Spoon the cheese spread into a jar or into ramekins, and either serve right away or store, carefully covered, in the fridge for up to a month. Remember to bring the potted cheddar to room temperature before serving, and spread over crackers or bread as an appetizer or starter.** nourishedkitchen*

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