1 1/2 lb Good quality Cheddar cheese,
-grated
1/4 c Onion, finely minced
1 c Pecans, chopped
1/4 ts Cayenne pepper
1/3 c Mayonnaise
1/4 ts Hot red pepper sauce, or to
-taste
1 c Good quality rasberry
-preserves
Fresh rasberries for garnish
Place grated cheese in a large bowl and let stand at room temperature until
soft and slightly oily. Stir in onion pecans, cayenne, mayonnaise and
pepper sauce. Knead with hands until well-blended. Line a 10-inch pan with
plastic wrap. An indented flan pan is best, but any pan that will unmold to
form a flat surface on top may be used. Press cheese mixture firmly into
pan. Cover top with additional plastic wrap and press cheese mixture again
to mold firmly. Refrigerate at least 4 hours, or until cheese is firm
again.
To serve, unmold torte onto serving dish. Spread top with preserves and
garnish with fresh rasberries or a lemon rose. Serve with assorted
crackers.
NOTES : The torte can be made ahead but preserves shold not be spread on
top more than1 hour before serving. This recipe was published in the
Houston Chronicle Special Anniversary Edition of the Food Section (30
years) on April 17, 1996. It has been edited all those years by my friend,
Ann Criswell. The recipes published in this section were included in a
cookbook, The Food Chronicles, the best recipes of 30 years: 1966-1996.
This recipe is currently very popular among the tennis bunch. I made it
for Kerry’s First Communion party.
Yields
20 Servings