📝 About This Recipe
This elegant spread is a sophisticated reimagining of a classic American steakhouse appetizer, blending the sharp tang of aged cheddar with the deep, fruity notes of a fine Ruby Port. The striking magenta marbling and velvety texture make it a centerpiece-worthy addition to any charcuterie board or festive gathering. Crafted with a touch of mascarpone and a hint of smoked paprika, this spread offers a complex balance of sweetness, salt, and creaminess that far surpasses any store-bought crock.
🥗 Ingredients
The Cheese Base
- 8 ounces Sharp White Cheddar (high quality, freshly grated)
- 8 ounces Sharp Yellow Cheddar (freshly grated)
- 8 ounces Cream Cheese (softened to room temperature)
- 1/4 cup Mascarpone Cheese (for extra silkiness)
- 2 tablespoons Unsalted Butter (softened)
The Port Wine Reduction
- 1/2 cup Ruby Port Wine (a fruit-forward variety works best)
- 1 tablespoon Honey (to balance the tannins)
- 1 teaspoon Worcestershire Sauce (for umami depth)
Seasonings and Aromatics
- 1/2 teaspoon Dry Mustard Powder
- 1/4 teaspoon Smoked Paprika (for a subtle earthy note)
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1 pinch Cayenne Pepper (optional, for a tiny kick)
Garnish
- 1/4 cup Toasted Walnuts (finely chopped)
- 1 tablespoon Fresh Chives (minced)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the Ruby Port wine, honey, and Worcestershire sauce.
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2
Bring the mixture to a gentle simmer and cook for 8-10 minutes, or until the liquid has reduced by half and becomes slightly syrupy. Remove from heat and let it cool completely.
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3
While the reduction cools, grate both types of cheddar cheese using the fine side of a box grater. Freshly grated cheese is essential for a smooth texture.
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4
In the bowl of a food processor, combine the softened cream cheese, mascarpone, and softened butter. Pulse until the mixture is light and creamy.
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5
Add the grated white and yellow cheddar to the food processor. Process for 1-2 minutes, stopping to scrape down the sides, until the cheeses are fully incorporated.
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6
Add the dry mustard, smoked paprika, garlic powder, salt, and cayenne pepper. Pulse again to distribute the seasonings evenly.
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7
With the processor running on low, slowly drizzle in 3 tablespoons of the cooled Port wine reduction. Process until the spread is very smooth and has a faint pink tint.
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8
Transfer the cheese mixture to a medium mixing bowl.
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9
Drizzle the remaining Port wine reduction over the top of the cheese. Using a butter knife or a small spatula, gently swirl the syrup through the cheese to create a beautiful marbled effect. Do not over-mix.
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10
Transfer the spread into a serving crock or decorative bowl.
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11
Cover tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and the texture to firm up.
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12
Thirty minutes before serving, remove the cheese from the refrigerator to take the chill off, making it easier to spread.
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13
Just before serving, sprinkle the top with toasted walnuts and fresh chives for texture and color.
💡 Chef's Tips
Use high-quality block cheddar; pre-shredded cheese is coated in potato starch which will make your spread grainy. Ensure your cream cheese and butter are truly room temperature to avoid lumps in the final product. If you don't have a food processor, you can use a stand mixer with the paddle attachment, though the texture will be slightly more rustic. For a deeper purple color, you can add a single drop of beet juice or natural red food coloring to the Port reduction. Store leftovers in an airtight container for up to one week; the flavor actually improves after the second day.
🍽️ Serving Suggestions
Serve alongside buttery crackers like Ritz or toasted slices of a crusty baguette. Pair with crisp apple slices or Bosc pear wedges for a refreshing contrast. Accompany with a glass of the same Ruby Port used in the recipe or a bold Cabernet Sauvignon. Add to a charcuterie board with salty prosciutto, dried figs, and cornichons. Spread a thin layer on a gourmet grilled cheese sandwich for a sophisticated lunch twist.