Buttermilk Blue Mousse

For many years, a wedge of Maytag blue cheese was

among my Christmas gifts and nothing was more

welcome. It has been made since the year of my

birth on a dairy farm in Iowa.  That’s a lot of years.

This very tasty mousse will help you share its rare,

sharp bite with others.

2 envelopes of gelatin

4 tablespoons of water

8 ounces of blue cheese, crumbled

4 ounces of cream cheese

½ cup of buttermilk

½ cup of heavy cream

1 tablespoon of chives, finely minced

1 half teaspoon of garlic powder

1 teaspoon of Worcestershire sauce

1 teaspoon of freshly ground black pepper

20 black olives, minced

Microwave the water in a pyrex measuring cup until boiling and stir in the gelatin until it dissolves. Let cool. In a mixing bowl, blend cheeses thoroughly with a fork and combine with all other ingredients except for the olives. Pour into mold and chill overnight. Turn mold onto serving platter and sprinkle with chopped olives.

 

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