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Prep 20 mins
Cook 4 hrs
This is one of the Houston Chronicle's most requested recipes and is originally from Melange Catering. I've served this numerous times over the years and have always gotten many compliments on it. Cook time is chill time.
- Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
- Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
- Knead with hands (wash them first!) until well blended.
- Line a 10 inch pan with plastic wrap (an indented flan dish works best but a cake pan or any pan with a flat bottom works well too).
- Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
- Refrigerate at least 4 hours, or until cheese is firm again.
- To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
- The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.
This is an excellent recipe. I am a Houstonian and have made this torte many times for parties. I lost my recipe a few years ago, and I am so happy to have found it again on Recipe Zaar! Melange Catering originally suggested serving it with a stargazer (rubrum) lily in the center. It's fragrant and compliments the color of the raspberry preserves beautifully. The torte serves a crowd, is a lovely presentation, and is delicious. It's a classic for your cocktail buffet table, and your guests will love it!
I was a little skeptical, but was looking for a different way to share fresh home grown raspberries at a party. This was to die for. Got better and better the longer it sat, kept well with leftovers. Hubby took them to his office, slicked up very fast with rave reviews there as well. Will definitely do again next raspberry season.