From Food Network by Paula Deen
Appetizer: Cheddar-Rum Raisin Spread
This one couldn’t me any simpler and perfect for the cold months. I’m sure this cheese spread will keep your guests toasty warm.
1 c. Raisins
1/3 c. Rum
8 oz. Sharp cheddar cheese, grated
8 oz. Cream cheese, room temperature
½ tsp. Curry powder
Dash of hot pepper sauce
Soak the raisins in the rum for 1 hour. Use a slotted spoon to remove the raisins, set aside the raisins and the rum. Combine the cheeses in a medium bowl or food processor and mix until smooth and fluffy. Beat in the rum, curry powder and hot pepper sauce, then fold in the raisins. Pack tightly in a covered container. Refrigerate to allow the flavors to blend, for up to 3 weeks. (Serves 8-10).
To make the most of your grill, the tenderloin can be grilled, sliced, and would be a perfect sandwich filling. If you don’t have the time or patience to make the pineapple relish, pick-up any fruit salsa you find at your grocery store and use that instead.
Dessert: Donut Bread Pudding
Out of all of the rum desserts out there, I thought this one would really be a treat. Be sure to stop at a Krispy Kreme and pick-up two-dozen of them. Combine the cubed donuts, with fruit cocktail, raisins and some condensed milk and bake. Then, top the pudding with a rum sauce made from butter, confectioners’ sugar and a generous amount of rum; Paula Deen does not indicate an amount at all.
Knowing that your weekly date with the Bears may disappoint, but you can be confident in knowing that your menu won’t.