Molded Cheese Pineapple
|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|
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.