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Submitted by: M. L. Nissley, March 29, 2010,
and edited May 4, 2010.
Notes: The recipe comes from The
Congressional Club Cookbook, 1982 . We served it in March
2010 during Tour de Tanks, an Uncork York Wine Trail event.
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Boursin Cheese |
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Ingredients:
|
|
8 |
oz. |
Whipped Butter |
| 16 |
oz. |
Cream Cheese |
| 1/2 |
teaspoon |
Garlic Salt |
| 1/2 |
teaspoon |
Garlic Powder |
| 1/4 |
teaspoon |
Marjoram Leaves |
| 1/4 |
teaspoon |
Basil |
| 1/4 |
teaspoon |
Dill Seed |
| 1/4 |
teaspoon |
Oregano |
| 1/4 |
teaspoon |
Celery Seed |
| 1/4 |
teaspoon |
Salt |
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Directions:
|
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Soften butter and cream cheese at room
temperature. |
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Mix all ingredients well. (Do not use
mixer, beater or food processor.) |
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Chill. Remove from refrigerator at
least 15 minutes before serving. |
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Serving Suggestion: Spread
on Organic Brown Rice Snaps (unsalted plain), Edwards & Sons brand
preferred.
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Wine Pairing: Your favorite
Nissley Wine |
© Nissley Vineyards 2010
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