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Everything is done ahead of time for this fun addition to the appetizer table. Serve with wheatmeal biscuits, crackers , or bite sized muffins. Cook time is chill time.
- 2 lbs cream cheese, at room temperature
- 1⁄2 lb unsalted butter, at room temperature
- 2 -3 tablespoons hot curry powder or 2 -3 tablespoons mild curry powder, to taste
- 1 orange, grated zest and juice of
- 1 cup finely chopped major grey chutney
- 1 cup whole roasted cashews
- thin strips orange zest (to garnish)
- Dampen 2 18-inch squares of cheesecloth with water, wring dry and stack them flat, one on top of the other.
- Now smoothly line a 5 cup straight sided container such as a new flower pot, a mixing bowl, a loaf pan or a mold with the cheesecloth.
- Combine cream cheese, butter and orange zest and juice in a food processor or electric mixer and beat until fluffy.
- Remove about half of the mixture and reserve.
- Add curry powder to the remaining mixture and blend until thoroughly mixed.
- Spoon about one third of the reserved cheese mixture into the lined mold, pressing with fingers or a spatula to compress the mixture and eliminate air pockets.
- Add about one third of the curried cheese mixture, pressing again in the same manner.
- Continue alternately layering the cheese mixtures until each is used up.
- Bring excess cheesecloth up over the top to cover cheese completely and chill until the cheese feels firm when gently pressed, about 1 1/2 hours.
- Invert the mold onto a serving plate and gently pull of the cheesecloth.
- If ot serving within a couple of hours, wrap tightly with plastic wrap and chill for up to 2 days.
- Place the chutney in a small saucepan and melt over low heat.
- While the chutney is melting, gently press the cashews into the surface of the cheese.
- Remove the chutney from the heat and let cool to room temperature.
- Spoon it over the cheese to cover completely; use a smal spatula to spread it evenly onto the sides.
- Chill for about 30 minutes to allow the glaze to set.
- Garnish with orange zest.