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INGREDIENTS

3/4 lb Cottage cheese
8 oz Cream cheese
2 tb Fresh parsley; chopped fine
1/2 c Sour cream
2 tb Fresh chervil; chopped fine
Salt & white pepper/taste
3 Long seedless cucumbers
1 sm Scallion; julienned into 1"
1/2 c Heavy cream
1 tb Fresh dill; chopped fine

Servings

INSTRUCTIONS

Combine the cottage cheese, cream cheese and sour cream and mix with an electric mixer until smooth. Strain through a fine sieve two or three times. Fold in the whipped cream and herbs, and season to taste with salt and pepper. Line a three-cup heart mold with three layers of cheesecloth, letting the cloth hand over the edges. Put sprigs of dill in the bottom of the mold and spoon in the cheese mixture. filling exactly to the top. Fold the cloth over the cheese and set on a tray in the refrigerator for at least a day. Peel and slice the cucumbers into rounds about 1/4" thick. If not to be used immediately, place them on a towel, cover with plastic wrap and refrigerate. The cukes will keep approximately three hours before becoming limp. To serve, unfold the cheesecloth, invert mold onto a serving plate, and surround with cukes. The cucumbers will be used to scoop up portions of the heart. From: Martha Stewarts Hors eoeuvres. NOTES: This recipe is designed to made in either a porcelain heart with holes in it or straw heart baskets made to hold coeurs---both of which enable the whey to seep from the cheese mixture for a creamy result. HOWEVER, the first time I made this, I did not own such a gem. I used a heart-shaped metal mold with cheesecloth as described in the recipe. Then I wrapped the whole thing, mold and all, in several more layers of cheesecloth, securing it TIGHTLY on the METAL side of the "package." I then placed it on a plate, metal side UP, so that it could drain through the layers of cheesecloth. It worked just fine. Also the original recipe calls for cutting the cucumber rounds into heart shapes. Go for it if you want to, but the presentation is beautiful WITHOUT all that labor-intensive cuke cutting! Terry in Tucson MM Format Norma Wrenn Posted to MC-Recipe Digest by "M. Hicks" on Feb 16, 1998

NOTES

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Coeu A la Creme W/cucumber Rounds

3/4 lb Cottage cheese
8 oz Cream cheese
2 tb Fresh parsley; chopped fine
1/2 c Sour cream
2 tb Fresh chervil; chopped fine
 Salt & white pepper/taste
3 Long seedless cucumbers
1 sm Scallion; julienned into 1"
1/2 c Heavy cream
1 tb Fresh dill; chopped fine

Combine the cottage cheese, cream cheese and sour cream and mix with an  electric mixer until smooth. Strain through a fine sieve two or three  times. Fold in the whipped cream and herbs, and season to taste with salt  and pepper. Line a three-cup heart mold with three layers of cheesecloth,  letting the cloth hand over the edges. Put sprigs of dill in the bottom of  the mold and spoon in the cheese mixture. filling exactly to the top. Fold  the cloth over the cheese and set on a tray in the refrigerator for at  least a day. Peel and slice the cucumbers into rounds about 1/4" thick. If  not to be used immediately, place them on a towel, cover with plastic wrap  and refrigerate. The cukes will keep approximately three hours before  becoming limp. To serve, unfold the cheesecloth, invert mold onto a serving  plate, and surround with cukes. The cucumbers will be used to scoop up  portions of the heart. From: Martha Stewarts Hors eoeuvres. NOTES: This  recipe is designed to made in either a porcelain heart with holes in it or  straw heart baskets made to hold coeurs---both of which enable the whey to  seep from the cheese mixture for a creamy result. HOWEVER, the first time I  made this, I did not own such a gem. I used a heart-shaped metal mold with  cheesecloth as described in the recipe. Then I wrapped the whole thing,  mold and all, in several more layers of cheesecloth, securing it TIGHTLY on  the METAL side of the "package." I then placed it on a plate, metal side  UP, so that it could drain through the layers of cheesecloth. It worked  just fine. Also the original recipe calls for cutting the cucumber rounds  into heart shapes. Go for it if you want to, but the presentation is  beautiful WITHOUT all that labor-intensive cuke cutting! Terry in Tucson MM  Format Norma Wrenn  Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb  16, 1998

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Nutrition

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Serving Size: 1 Serving (4115g)
Recipe Makes: 1 Servings

Calories: 13075
Calories from Fat: 11609 (89%)

Amt Per Serving		% DV

	Total Fat 1289.8g	1720 %
	Saturated Fat 727g	3635 %
	Monounsaturated Fat 325g
	Polyunsanturated Fat 53.9g
Cholesterol 4152mg		1278 %
Sodium 12862.5mg		444 %
Potassium 5459.7mg		144 %
Total Carbohydrate 164.3g		48 %
	Dietary Fiber 0g	0 %
	Sugars, other 164.3g
Protein 258.4g		369 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13075

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