GREENSBORO, N.C. — Who’s ready for some football?!?!? For one chef, afternoons spent cheering for NC State University were followed by a special dinner in Raliegh, plus a homemade sweet treat.
In the September 2024 Issue of Our State Magazine, Chef Lynn Wells shares four delicious recipes that are sure to make your Fall tailgate one to remember: Chateaubriand With Peppercorn Sauce, Chopped Italian Salad, Port Wine Cheese Spread, and Strawberry Birthday Cupcakes.
You can find the recipe for Port Wine Cheese Spread here.
Port Wine Cheese Spread
Yield: 15 servings.
8 ounces hand-grated sharp cheddar, (not pre-shredded)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
½ cup port wine
1 tablespoon Worcestershire sauce
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup sliced almonds, toasted
Celery sticks, apple slices, black olives, and/or crackers (for serving)
Add shredded cheddar, cream cheese, and butter in a food processor. Pulse until well combined. Add port wine, Worcestershire sauce, smoked paprika, cayenne pepper, and salt. Pulse until completely mixed and smooth.
Transfer the cheese mixture into a crock or bowl and garnish with sliced almonds. Serve with celery sticks, apples, olives, or crackers.
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