Preparation:
Using a fork, mash together all ingredients except the hazelnuts until the
mixture is completely blended. Stir in the hazelnuts. Cover and refrigerate,
then bring to room temperature and garnish with another dash of allspice
before serving.
All of these flavorings work fine with Gorgonzola, but in the end, the
combination of creme de cassis and Marsala produced the most complex taste -
slightly sweet with deep berry tones. Still, don't tie yourself to these
ingredients - you can still make a fine, rich-tasting spread using whatever
spirits you have on hand, and don't be afraid of substituting Roquefort,
Stilton or any other blue veined cheese. However, for best results, don't
substitute for the hazelnuts, as their unique flavor sets this recipe apart
from other sp |
