apricot and nut cream chesse

[fundj&e]

i can not find my recipe for apricot and nut cream chesse log, i just made it but some thing is missing, does any one have a recipe that you can share

thanks
uni

[Twitterpated]

What she said...... love this stuff and would really love someone to post a recipe.

[DizzyGirl]

Mum has a fruit cheese log recipe I will get it tomorrow if u like

[judydawn]

Is it this one from the Kraft website?

[fundj&e]

Its not the one JD but i will reblend tomorrow and add some lemon zest . thanks.
 
Yes please DizzyGirl   

[andiesenji]

Here's a hint - a method I have been using for decades.

Dried fruits often "hide" their flavor in tightly closed cell walls. 

I "plump" all dried fruits, and this includes candied peel I use in baking cakes and stollen, by steaming the fruit. 

Apricots, peaches, nectarines, figs and plums or prunes seem to increase their flavors exponentially with just 10-15 minutes of steaming.

It's easy enough to try, take six dried apricot halves, steam three and then taste the difference.  The flavor seems to burst in your mouth if eaten alone or when incorporated into a cake, pudding, cheesecake or a cheese log.

I make a cheese log with white Stilton, apricots and just a touch of ginger and a pinch of white pepper to taste. 

Pepper as an adjunct to sweets fell out of favor in the latter part of the 19th century but if you go back to medieval and Elizabethan times, you will find many "cakes" (similar to modern shortbread), sweetmeats, comfits and etc., containing pepper. 
Pepper enhances the flavor of many fruits, fresh or dried and a dried pear compote with cracked pepper was a favorite with my great grandmother. 

[andiesenji]

Here's the recipe:



White stilton cheese ball with apricots and almonds

110 g  butter - unsalted  - softened
350 g  white Stilton cheese           (you can use regular Stilton but the white is prettier)
15  g  finely chopped candied ginger
40  g  apricots, dried, steamed, finely chopped
30  g  almonds, blanched, lightly toasted and finely chopped
1/4  teaspoon freshly ground pepper (white Muntok if you can get it)


Beat the softened butter until fluffy

Crumble in the Stilton cheese and blend well

Mix the remaining ingredients together and fold into the butter/cheese mixture

Form into logs or balls, wrap tightly with clingfilm and refrigerate for at least 2 days.

This allows the flavors to meld.

You can keep this in the coldest part of the fridge for four to six weeks
it is at its peak at two to three weeks.

Andie P

[fundj&e]

Sounds delicious and the tips are great andi. I have never heard of or had  white Stilton cheese           

[andiesenji]

If you can't find white Stilton, you can substitute any cheese with a similar semi-sharp flavor that is inherently crumbly.

I've use caerphilly, Lancashire blue, other blues made here in the states and even a  sheep's milk "farmstead" cheese made locally.

It's fun to experiment - cheddar is okay but you need a white one so there is some contrast. 

My friend in Victoria has mentioned an artisan cheesemaker - Jindi - and praised their sapphire blue, which to date, is not available here in the US.

[fundj&e]

I have a sharp flavor crumbly cheese in the fridge that i like to have with apples,  i will reblend it with the roll that i made yesterday 

thanks andi

[Wonder]

Andie, Fundji, i love the purcahsed apricot cheese but don't eat enough of it to warrant buying as we always have left overs that go mouldy I might give this recipe a try as I can make just a small amount.

[JulieO]

Thanks for that link Judy.  The one I have had in the past has been cream cheese based and really liked it so will give this simple one a go. 

[fundj&e]

thanks andi ,sharp crumbly cheese worked a treat

i will roll in poppy seed just b4 needed

[Wonder]

Fundj, is that the cheese you had already made with the addition of some sharp crumbly cheese or did you make Andie's recipe? will be interested to hear how it compares to the bought version.

[fundj&e]

wonder its the one that i already had, i added 3/4 of a block of Mersy valley pickled onion sharp & crumbly