We were planning a getaway in one of our favorite places; and I was checking out likely restaurant menus on line when I came across the mention of a pastrami sammich with house made horseradish brie.
I was intrigued.
I never did try that sammich – the night we went I gave in to the temptation of garlic mussels and scallops – but I did do a bit of research and came up with this, quite nice, party spread.
By the way, this makes rather a lot, so go ahead and cut the recipe in half, or invite a ton of folk over.
INGREDIENTS
•8 oz Brie
•8 oz cream cheese
•2 tbsp milk
•1/4 cup horseradish
•2 tbsp pepper jelly
•2 tbsp heavy cream
•1 tsp fresh lemon juice
•1 tsp dried shallots
•1/2 tsp dried chives
•1/2 tsp dried parsley
•1/2 tsp coarse sea salt
•1/2 tsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
Bring the brie and cream cheese to room temperature, then cut ’em both into chunks and place in a food processor fitted with the metal blade.
Note: you do not need to cut the rind off of the brie, it is perfectly fine to eat.
Add the remaining ingredients and pulse to blend well.
Transfer to a couple of lidded jars (I told you it makes a lot) and stash in the fridge for a couple of hours to allow the flavors to blend.
Serve as a cracker spread, or mebbe spread a bit on the bread next time you make a sammich or burgers or…
Hmmm…
horseradish brie and kimchee hot dogs?
I think I mebbe know what we’re having for lunch!