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Title: Melange Catering's Raspberry Cheese Torte
Categories: Appetizer Cheese Blank
Yield: 15 Servings
| AMERICAN MEASUREMENTS | ||
| 1 1/2 | lb | Cheddar cheese; grated |
| 1/4 | c | Finely minced onion |
| 3/4 | c | Chopped pecans |
| 1/4 | ts | Cayenne pepper |
| 1/3 | c | (To 1/2) mayonnaise |
| 1/4 | ts | (To 1/2) hot red pepper sauc |
| 1 | c | Raspberry preserves |
| Assorted unflavored crackers | ||
| GARNISH | ||
| Fresh raspberries OR | ||
| Lemon "rose" | ||
This is a specialty of Linda West's Melange Catering and one of the Chronicle's most requested recipes. The recipe was developed with Hellman's brand mayonnaise.
DIRECTIONS: Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily. Stir in onion, pecans, cayenne, mayonnaise and pepper sauce. Knead with hands until well blended.
Line a 10-inch pan with plastic wrap. An indented flan pan is best, but any pan that will unmold to form a flat surface on top may be used.
Press cheese mixture firmly into pan. Cover top with additional plastic wrap and press mixture again to mold firmly. Refrigerate at least 4 hours, or until cheese is firm again.
To serve, unmold torte onto serving dish. Spread top with preserves and garnish with fresh raspberries or a lemon rose. Serve with assorted crackers (best if unflavored style).
The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving. Makes 15 to 20 appetizer portions.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; Typos by Dorothy Flatman 1996
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