Subject: Bar-le-Duc Cheese
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 09 2001 - 10:50:36 EST
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F O O D F U N N Y
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It has been quite a while since we gave the ol' World Wide Recipes
Groan-O-Meter a workout. Reader Louise Hooyer makes up for it with
this one:
A local homemade bread company was investigated by the Department of
Health because the owner would not provide the recipe for his bread.
When asked by local reporters why the recipe was a secret, he replied,
"Because it's classified, and on a kneed the dough basis only."
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T O D A Y ' S R E C I P E
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Bar-le-Duc not only refers to a town in the Lorraine, but also to the
currant preserves made there. Originally, the tiny seeds of the
currants were removed manually with the tip if a feather, and this
laborious process made it one of the most expensive fruit preserves in
the world.
Bar-le-Duc Cheese
4 oz (125 g) cream cheese
3 Tbs (45 ml) red currant preserves
2 Tbs (30 ml) cream
Blend the ingredients until thoroughly combined. Serve slightly
chilled with crackers or melba toast. Serves 4 to 6.
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