Cheese Swirled with Wine-Peppercorn Syrup
Yield: 1-1/2 qt. or 48 servings, 1 oz. each
Ingredients   Weights   Measures
 dry red wine    1 lb. + 12 oz.    3-1/3 cups
 granulated sugar    2 oz.    1/4 cup
 black peppercorns, crushed    -    1 tsp.
 dried green peppercorns, crushed    -    1 tsp.
 fresh rosemary, chopped    -    1 tsp.
 KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, at room temperature    2 lb.    2 qt.
 PHILADELPHIA Original Cream Cheese, softened    1 lb.    -
 butter, softened    8 oz.    1 cup
 garlic, minced    -    1 tsp.
 NABISCO Entertainment Crackers    -    -
COMBINE wine, sugar, crushed peppercorns and rosemary in small saucepan. Bring to boil on medium heat. Reduce heat to medium-low; simmer until mixture is reduced to 6 Tbsp. (or 3 Tbsp. for trial recipe). Cool.
PLACE cheeses, butter and garlic in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on low speed 5 min. or until well blended. Add wine mixture; beat 20 sec. or just until wine is blended with the cheese mixture. Cover and refrigerate at least 2 hours or until firm.
FOR each serving: Portion 1 oz. of the cheese mixture onto small serving plate. Serve with the crackers.
Make Ahead
Cheese mixture can be stored in refrigerator up to 2 days before serving as directed.
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