Recipe by Chef Regina V. Smith
This is a recipe from Gourmet Magazine's December 1992 Issue. It is quick and easy to put together and keeps for 1 week, covered and refrigerated. I suggest that you make this at least the day before serving to allow the flavours to develop.
- 3⁄4 lb Stilton cheese, crumbled and softened (about 3 cups )
- 6 ounces cream cheese, softened
- 2 -3 tablespoons green peppercorns in brine, drained
- 1⁄4 cup medium-dry sherry, to taste
- salt and pepper, to taste