Had a few gal pals over for a DVD night and some drinks and nibbles a couple of Saturday nights ago. Apart from the usual cheese, quince paste, olive tapenade etc platters, we also had a hot cobb dip and finished off the night with some Individual Baileys Cheesecakes.
Hot Cobb Dip:
Mix 250 g cream cheese, 1 cup sour cream, 1 cup grated cheese, 1 finely chopped onion and 200 grams finely chopped ham in a bowl. Slice the top from a large cobb and remove the inside bread and reserve. Spoon mixture into cobb "shell", wrap tightly in foil and place in a slow oven for approx 1 hour or until mixture is hot. Serve with the reserved bread and additional bread/rolls.
Individual Baileys Cheesecakes:
Mix 375 grams cream cheese, 3/4 cup castor sugar, 3 tablespoons liqueur (Baileys Irish Cream or similar) and 1 teaspoon vanilla essence until well combined. Add 3 eggs (1 at a time) beating after each until smooth. Line 12 hole muffin pan with strips of baking paper. Place a plain uniced chocolate biscuit in bottom of each hole and spoon mixture evenly over top of chocolate biscuits. Bake for 15 - 20 minutes in a moderate oven or until just set. Cool at room temperature and chill for 1 - 2 hours. Serve topped with whipped cream.
No comments:
Post a Comment