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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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One more blast from my past, Rollande et Pierre restaurant staple served as part of the relish tray for each table, circa 1974. The relish tray would include chicken liver spread, this garlic spread and would alternate with corn relish or pickled sliced mushrooms. Read more . You ate it with crackers or bread sticks. You didn't dare kiss your date after this dish. Ingredients:
1 lb. of small curd cottage cheese |
1 lb. of cream cheese |
1 head of garlic, peeled and chopped, yes, the whole head |
1 scant tablespoon of worchestershire sauce |
1/2 to 3/4 teaspoons of white pepper |
Directions:
1. Line a sieve with coffee filters and dump in the cottage cheese.
2. Drain at least 30 minutes. Stir occasionally.
3. Meanwhile, allow the cream cheese to come to room temp.
4. Peel and chop the garlic, leave it raw and mince it very fine.
5. When the cottage cheese is as dry as you can make it, beat all the ingredients together, (we made this in huge batches with a paddle mixer) I use a spoon and bowl at home.
6. Chill and allow to mellow at least 1 day before eating.
7. Best served with a sharp tart relish.....the combination is killer good on melba toast or rye krisp. Also very good when eaten with a creamy savory chicken liver spread.
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