How To make Cheddar, Sage, and Walnut Torta
1/2 lb Cream cheese; softened
3 tb Fresh sage leaves, chopped
Whole sage leaves 1/2 lb Sharp cheddar cheese
-(such as Vermont Cabot) -- shredded 1 c Walnuts, chopped
Whole walnut halves Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves.
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Slathered in fresh butter or soaking up excess gravy, these rosemary garlic biscuits are a staple at family gatherings and dinners.
Recipe
2 cups of all purpose flour + extra to dust the counter
2 Tbsp sugar
3 tsp baking powder
1/2 tsp salt + coarse salt to garnish
1/4 lb of butter or lard (such as tenderflake)
2 eggs
3/4 cup milk
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1 sprig rosemary finely minced
Instructions:
Mix all the dry ingredients in a bowl.
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Knead the rough dough on a floured counter top for 15 minutes until smooth.
Roll out the dough until it is about an inch or more thick.
Punch out individual biscuits with a ring mold or appropriate mold.
Brush with egg wash and sprinkle with coarse sea salt.
Bake at 375F for 12 to 15 minutes until golden brown.
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