    Garlic Cheese
Thursday, 17 September 2009
DescriptionCalled pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. This recipe and others can be found in the article Siberian Hot Stuff By Sharon Hudgins IngredientsAt a glance
Cuisine
Asian
Ingredient
Cheese
Cooking Method
No Cook
Heat Level
3
Meal/Course
Appetizer/Hors d'oeuvre
Condiment
Makes
3 cups
1/2 pound (8 ounces) medium-sharp white cheddar cheese, finely shredded Methods/stepsToss 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. |
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Additional Tips
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