This recipe, adapted from the Hotpoint Storybook Kitchen Cookbook, isn’t going to win any awards for originality or flavor but it exemplifies the fancy suburban dinner party aesthetic that General Electric is going for. The book recommends serving on sauteed bread, and that this relatively modest amount is enough to serve 20, provided that “other canapes are served.”
The recipe as written is pretty light on the seasonings, and needs a little bit of help to taste like anything other than mashed blue cheese. In my adaptation I’ve tripled the curry powder and added some pickle brine. I would also recommend a mild, mass market blue cheese; the curry is supposed to be subtle and a strong cheese will easily overpower things. I made my first batch of this with a well-aged Point Reyes blue and could only taste the cheese. (I won’t normally fritter away a good quality cheese, but this was well past its sell by date and liable to go bad).
Even with the adjustments I would not recommend serving this naked on sauteed bread or crackers. It’s not awful on its own, but it needs some sweet or some heat to really make it pop. A couple of recommendations: salami and thinly sliced spicy dill pickle, a spicy, fruity pepper jelly (such as Rose City Pepperheads), or fruit jam and a halved pickled tabasco pepper.
- Mash together first four ingredients.
- Add mayonnaise, 1 tbsp at a time, and continue to mash until desired texture is achieved.