KitchenAid KFP600 Instruction Manual - Page 32

ķ౞ĸ ሑሑሑሑGሑOሑRሑ GOሑNሑZሑOLሑAᇺCሑHሑEሑESሑEሑBሑAሑLLሑሑሑሑ 1/2 cup shelled pistachio nuts or pecans 1 shallot, quartered 4 ounces white Cheddar cheese, cut in 1/2-inch cubes 6 ounces Gorgonzola or blue cheese, crumbled 4 ounces light cream cheese, slightly softened, cut in 1-inch slices 1/4 cup (1/2 stick) margarine or butter, slightly softened, cut in 1/2-inch slices 2 tablespoons brandy, cognac, or cream 1 teaspoon Worcestershire sauce Position multipurpose blade in work bowl. Add nuts. Pulse 3 to 4 times, about 1 second each time, until nuts are chopped. Set aside. With processor running, add shallot through feed tube. Process to finely chop, about 5 seconds, scraping sides of bowl, if necessary. Add Cheddar cheese. Pulse 4 to 5 times, about 2 seconds each time, until crumbly. Add remaining ingredients. Process until creamy, about 40 seconds, scraping sides of bowl after 20 seconds, if necessary. Spread nuts on waxed paper. Spoon cheese onto a second sheet of waxed paper. Shape roughly into a ball with a rubber scraper. (If too soft, refrigerate 1/2 hour.) Roll ball in nuts. Wrap. Chill overnight to blend flavors. Serve at room temperature for best flavor. Yield: 21/4 cups (36 1-tablespoon servings). Per serving: About 60 cal, 3 g pro, 1 g car, 5 g fat, 12 mg chol, 113 mg sod. 32