Innside New Jersey EAT INN: Artfully Inspired Recipes Enjoy the arts over wine and (spreadable) cheese: a Cheddar Raspberry Spread from Fairthorne Bed & Breakfast (Cape May).
In a medium bowl, toss the cheese and onion together. Moisten with the mayonnaise to a spreadable consistency. Line a small bowl with plastic wrap (for easier unmolding) and pack the cheese mixture firmly into the bowl. Refrigerate until ready to serve. Unmold the spread onto a serving platter and top with the raspberry jam. Serve with plain crackers. Yield: 2 cups.
Spread one side of one-half of the slices of bread with a thin layer of cream cheese. Cover with a layer of sliced pears. Set aside. Spread one side of the remaining one-half slices of bread with a thin layer of raspberry jam. Cover with the almonds. Make a sandwich with one cream-cheese-and-pear slice and one raspberry-jam-and-almond slide. In a small saucepan, heat the apricot jam until bubbly. Keep warm. In a medium bowl, mix together the milk, eggs, sugar and vanilla. In a large skillet, melt some butter. Dip each sandwich into the milk mixture. Fry it in the butter until lightly browned, turn, and brown the second side. For each service, cut 2 sandwiches in half diagonally. Place sliced bananas on top, then drizzle with apricot jam. Yield: 6 to 8 servings. |