Cheese Crack

Dearest friends and family,

I weed out the weak recipes and only pass along the ones that make my eyes roll back in my head. This is that recipe. A friend made it last night as an appetizer dip. It was demolished and everyone asked for the recipe. The name of it looks strange and will probably make you not want to make it, but I assure you it is well worth it. The people that will probably love this the most are: Kristen, Kyle, Marsha and Sara (since this would go over amazingly well at any of her sunday dinners).

Please do not hesitate to make this. Kathy served it on a dinner plate -- bottom was smeared with a thin layer of the cream cheese mixture and then topped with the sugary goodness. We're talking sweet, savory and spicy in one awesome bite. If you like that combination (actually, Brian this has you written all over it, too), then this is your recipe.

Like I said before, it was demolished. I would eat this on a bagel. I would eat this on a plane. I would eat this in a train. I would eat it over there. I would eat it in my underwear. I would eat this on a bike. I would feed this to little tikes. It is that good. Drooooool.

xoxo,
Lisa

GOAT CHEESE WITH CHILE MORITA AND PILONCILLO SAUCE

For cheese spread
6 ounces soft mild goat cheese, at room temperature
12 ounces cream cheese, at room temperature (she used low-fat cream cheese)
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon chile morita paste or minced canned chiles chipoltes in adobo sauce (kathy used chipotles)

For sauce
1 tablespoon chile morita paste or minced canned chiles chipoltes in adobo sauce
8 ounces piloncillo (Mexican unrefined sugar); I'm sure you can get by with using brown sugar in a pinch.
1 cup heavy cream (she used fat-free half and half, which also worked well)

Accompaniment:
grilled bread, corn chips or crackers (she served corn chips)

Make cheese spread:
In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.

Make sauce:
In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight. (can thicken it up with a bit of cornstarch if desired, but not necessary).

Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.

Makes about 2 cups cheese spread and about 1 1/4 cups sauce, serving 10 to 12.

Gourmet
You Asked For It; Liberty Bar, San Antonio TX
April 1996