After all the talk about C@H Light Recipe book, figured we just might need something like this - bad jean 
Four Cheese Pate Recipe - ABOUT.COM
If you like cheese balls, you will love this savory cheesecake pie. It's no-cook, no-bake, and easy.
• 3 (8-ounce) packages cream cheese, softened, divided use
• 2 tablespoons milk
• 2 tablespoons sour cream
• 3/4 cup chopped pecans
• 4 ounces Brie or Camembert, rind removed, softened
• 1 cup shredded Swiss cheese
• 4 ounces crumbled blue cheese
• 1/2 cup pecan halves, for garnish
• Red and green apple slices, fresh vegetable sticks, and/or crackers
Beat 8 ounces of the cream cheese, milk, and sour cream until smooth. Line a 9-inch pie plate with plastic wrap. Spread mixture over the bottom and up the sides of the pie plate. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture.
Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined. Scrape into pie plate on top of previous layer and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
When ready to serve, remove top plastic wrap and invert pate onto a serving dish. Carefully peel off bottom layer of plastic wrap. Press pecan halves in a decorative pattern on top.
Let cheese pate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers.
Yield: 16 to 20 servings
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And, while we’re on the subject of Brie – maybe this will be of interest to some folks not familiar with Brie
Brie Cooking Tips
• The white moldy Brie rind is edible and is usually eaten along with the softer interior.
• If you do not want to eat the rind, it is easy to trim from refrigerated Brie or bring the cheese to room temperature, cut, and scoop out the soft center with a spoon.
• Hard, underripe Brie will probably not ripen once you get it home. Do not take the chance.
• Purchase Brie rounds that are no more than 1 inch thick, and having a sweet odor. It should appear slightly bulging within the rind. Thicker rounds will be overripe on the edges and underripe in the center.
• Underripe Brie will feel hard when gently pressed with your finger, while overripe Brie will feel too soft and runny to the touch. The exterior should be firm, while the center should be springy but not watery.
• Once it ripens, Brie should be refrigerated and consumed within a few days.
• Overripe Brie will have a brownish, gummy rind and smell like ammonia.
• If you are able to purchase just a slice of Brie, look for an interior that is soft with a satiny sheen.
• Brie stops aging once it is sliced, so if it is not properly aged when you cut into it, it will not improve.
• Brie is available canned, but it is impossible to judge age and as such, it is a risky venture.
• Ripe, uncut Brie may be frozen up to 6 months.
• Brie should be brought to room temperature or warmed before eating.
• If necessary, Camembert may be substituted for Brie in equal measures. Be aware that the Camembert will be stronger in aroma and flavor than the Brie.
• French Brie has a lower fat content (about 40 percent) than American Brie which has up to 60 percent fat content.
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Now, back to cooking lighter.
Four Cheese Pate Recipe - ABOUT.COM
If you like cheese balls, you will love this savory cheesecake pie. It's no-cook, no-bake, and easy.
• 3 (8-ounce) packages cream cheese, softened, divided use
• 2 tablespoons milk
• 2 tablespoons sour cream
• 3/4 cup chopped pecans
• 4 ounces Brie or Camembert, rind removed, softened
• 1 cup shredded Swiss cheese
• 4 ounces crumbled blue cheese
• 1/2 cup pecan halves, for garnish
• Red and green apple slices, fresh vegetable sticks, and/or crackers
Beat 8 ounces of the cream cheese, milk, and sour cream until smooth. Line a 9-inch pie plate with plastic wrap. Spread mixture over the bottom and up the sides of the pie plate. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture.
Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined. Scrape into pie plate on top of previous layer and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
When ready to serve, remove top plastic wrap and invert pate onto a serving dish. Carefully peel off bottom layer of plastic wrap. Press pecan halves in a decorative pattern on top.
Let cheese pate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers.
Yield: 16 to 20 servings
------
And, while we’re on the subject of Brie – maybe this will be of interest to some folks not familiar with Brie
Brie Cooking Tips
• The white moldy Brie rind is edible and is usually eaten along with the softer interior.
• If you do not want to eat the rind, it is easy to trim from refrigerated Brie or bring the cheese to room temperature, cut, and scoop out the soft center with a spoon.
• Hard, underripe Brie will probably not ripen once you get it home. Do not take the chance.
• Purchase Brie rounds that are no more than 1 inch thick, and having a sweet odor. It should appear slightly bulging within the rind. Thicker rounds will be overripe on the edges and underripe in the center.
• Underripe Brie will feel hard when gently pressed with your finger, while overripe Brie will feel too soft and runny to the touch. The exterior should be firm, while the center should be springy but not watery.
• Once it ripens, Brie should be refrigerated and consumed within a few days.
• Overripe Brie will have a brownish, gummy rind and smell like ammonia.
• If you are able to purchase just a slice of Brie, look for an interior that is soft with a satiny sheen.
• Brie stops aging once it is sliced, so if it is not properly aged when you cut into it, it will not improve.
• Brie is available canned, but it is impossible to judge age and as such, it is a risky venture.
• Ripe, uncut Brie may be frozen up to 6 months.
• Brie should be brought to room temperature or warmed before eating.
• If necessary, Camembert may be substituted for Brie in equal measures. Be aware that the Camembert will be stronger in aroma and flavor than the Brie.
• French Brie has a lower fat content (about 40 percent) than American Brie which has up to 60 percent fat content.
-----
Now, back to cooking lighter.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
