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Molded Cheese Pineapple

Chef.at.Home's picture
Ingredients
  Cheddar cheese 6 Cup (96 tbs), grated
  Grated swiss cheese 2 Cup (32 tbs)
  Cream cheese 8 Ounce, softened (1 Package)
  Blue cheese 1 Cup (16 tbs), crumbled
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Dry white wine 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Whole cloves 1 Tablespoon
  Paprika To Taste
Directions

1. Combine cheeses with butter or margarine in large bowl of an electric mixer. Slowly beat in wine, lemon juice and Worcestershire sauce; continue beating, scraping down sides of bowl often, 5 minutes, or until well blended; cover. Chill several hours, or until firm enough to handle.
2. Shape the cheese mixture with your hands into a "pineapple" on a plate; smooth top flat; cover with foil, plastic wrap or waxed paper. Chill several hours, or until very firm.
3. Before serving, mark the cheese all over with the tip of a teaspoon to resemble a pineapple; center each mark with a whole clove; lightly sprinkle the cheese with paprika. Lift mold onto serving plate with a pancake turner.
4. Place pineapple crown on top of mold; hold in place with several wooden picks, if necessary. Frame mold with party-size pumpernickel and your favorite crisp crackers, if you wish.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Molding
Ingredient: 
Cheese

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4.16
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6525 Calories from Fat 4887

% Daily Value*

Total Fat 556 g855.5%

Saturated Fat 348.5 g1742.3%

Trans Fat 0 g

Cholesterol 1711 mg570.3%

Sodium 8213.5 mg342.2%

Total Carbohydrates 47 g15.7%

Dietary Fiber 1.3 g5.2%

Sugars 19.2 g

Protein 321 g641.8%

Vitamin A 355.9% Vitamin C 30.4%

Calcium 907.1% Iron 51%

*Based on a 2000 Calorie diet

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Molded Cheese Pineapple Recipe