The Amazing Race's second Russian pit stop
this recipe from grouprecipes.com
- 1/2 pound (8 ounces) medium-sharp white cheddar cheese, finely shredded
- 1/2 pound (8 ounces) Emmentaler cheese, (Gruyere)finely shredded
- 1/4 cup pure sour cream (containing no additives)
- 1/4 cup full-fat mayonnaise
- 8 to 10 large garlic cloves, put through a garlic press
- 1/2 teaspoon ground cayenne pepper or hot paprika (optional)
- 1/4 teaspoon salt
- Toss the shredded cheeses by hand in a large bowl.
- Mix together the sour cream, mayonnaise, pressed garlic, hot pepper (optional), and salt in a small bowl, then add to the cheese, stirring to mix well.
- Cover and refrigerate at least 4 hours (and preferably overnight) to let the flavors meld.
- Let the cheese mixture come to room temperature before serving. Use as a stuffing for small firm ripe tomatoes or cherry tomatoes, as a topping for baked potatoes, or as a spread for dark bread.
Called pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. In restaurants it is usually served as a stuffing for ripe red tomatoes, or as a spread for chewy-textured Russian bread. The combination of cheeses used in this recipe approximates the taste of the cheese used in Asian Russia. Plenty of garlic provides the kick; you can also add some cayenne pepper to make the cheese even hotter. Russians make this dish by putting all the ingredients through a meat grinder--but you can shred the cheese by hand or even use a food processor.
My Notes: I only used 4 cloves of garlic, and it is still very garlicky! I liked this spread on toast points. (We were out of crackers.) It would also be delicious melted on top of chicken breast... which I may try with the leftovers!
Tim's Rating: 8/10 ("Too garlicky for me.")
Liz's Rating: 8/10