This cheese mold serves well as an appetizer with assorted crackers before a meal or as one of several hors d’oeuvres at a reception. It can be made ahead and frozen and complements both alcoholic and non-alcoholic beverages.
1½ pounds (24 ounces) grated sharp cheddar cheese
3 (8-ounce) packages cream cheese, softened
1 large onion, finely chopped
3 drops Tabasco
1 cup finely chopped pecans
1 cup strawberry preserves
Allow the cheddar cheese and cream cheese to come to room temperature. In a large mixing bowl combine the cheddar cheese, cream cheese, chopped onions, Tabasco, and chopped pecans. Work the ingredients together using your hands (the heat from your hands should soften the cheeses and allow them to blend together). Once thoroughly mixed, the mixture can then be pressed into a mold.
Either lightly grease the mold or cover the inside of the mold with plastic wrap. When pressing the mixture into the mold, be sure to press into all of the cavities.
Chill 2 to 3 hours before serving or you can freeze for later use. When you are ready to serve, remove from the mold, place on a platter, and pour the desired amount of strawberry preserves over the top. Also, the sides of the cheese mold can be garnished with coarsely chopped pecans gently pressed into its sides.
If you have frozen the cheese mold, allow it to defrost and soften before serving.
Hint: Generally cheeses should be served at room temperature, about 70°, to bring out the flavors.
YIELD: 20 TO 25 SERVINGS