Potted Cheddar with Bacon and Shallots
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 cup heavy cream
- 8 ounces bacon
- 2 tablespoons ghee or clarified butter (i buy grass-fed organic
- 2 medium shallots sliced paper thin
- 12 ounces sharp cheddar cheese (i used and recommend kingdom shredded
- 2 tablespoons dry sherry
- Carbohydrate 8.2596048210002 g
- Cholesterol 317.251405871732 mg
- Fat 146.179001690023 g
- Fiber 0 g
- Protein 28.8068574398585 g
- Saturated Fat 61.4116320219872 g
- Serving Size 1 1 pint (715g)
- Sodium 1937.08721943937 mg
- Sugar 8.2596048210002 g
- Trans Fat 13.5332185400611 g
- Calories 1494 calories
Melt ghee in a pan and fry bacon over medium-high heat until cooked through and crispy. Remove the bacon from the pan, and set the strips on a pan to cool slightly. Drain the bacon fat, and reserve two tablespoons in the pan.Decrease the heat to medium-low. Toss the shallots into the hot fat, and saute them until deeply fragrant and browned, about 15 minutes.Combine bacon and cheddar in a food processor and pulse until well-blended. Add the cream, shallots, and sherry to the bacon and cheddar, and continue to process them together until they form a smooth, spreadable paste.Spoon the cheese spread into a jar or into ramekins, and either serve right away or store, carefully covered, in the fridge for up to a month. Remember to bring the potted cheddar to room temperature before serving, and spread over crackers or bread as an appetizer or starter.
