CHEESE PORCUPINE - 1964

CheesePorcupine2

cheese porcupine2

How to Make a Cheese Porcupine, from Bon Appétit October 1964

1 cup (1/2 pound) butter

2 8-ounce packages cream cheese

1/3 cup beer

2 tablespoons finely chopped onion

1 teaspoon dry mustard

4 teaspoons capers, chopped

1 teaspoon caraway seeds, chopped

1 1-pound oval unsliced loaf pumpernickel or rye bread

Very thin pretzel sticks

Combine butter, cream cheese, beer, onion and dry mustard in large bowl of electric mixer. Chop together capers and caraway seeds; add. Beat until well blended. Set in refrigerator to chill. Cut a slice from the bottom of the loaf of bread about three-fourths inch thick to form the base for porcupine. Pile cheese mixture on bread base and shape until it resembles the original loaf. Cut ends from top part of bread and grate. Slice remaining bread to serve with cheese. Protect one-fourth of the cheese loaf with a piece of waxed paper; sprinkle remaning three-fourths with crumbs for “body.” Place 2 black olive slices on head to represent “eyes.” Chill well; then insert pretzels in rows in crumb-covered portion. Serve with bread slices and beer.

The BA Test Kitchen Says:

“Food should be fun! We get so stressed out about it. But this needs more flavor: You could make this porcupine out of pimento cheese; we also have a cheddar-horseradish spread in next month’s issue that would be great for this. Also: Why not make this more like a traditional cheese ball and cover it with finely chopped pecans instead of breadcrumbs?” —Dawn Perry, senior food editor

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