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Clacqueret

True to its name (from a French verb meaning to strike or to slap), this Lyonnaise farmhouse classic delivers quite a kick.

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by Heidi StrawnMarch 1, 2013
PHOTO: iStock/Thinkstock

This clacqueret recipe combines cognac, shallots, garlic and chives—and it gets stronger as it sits.


Yield: 1½ cups

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1/3 cup sour cream
  • 3 T. cognac or brandy
  • 2 T. olive oil
  • 1 T. white-wine vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 2 T. minced fresh chives
  • 1 T. minced fresh chervil (substitute parsley)
  • 1 T. minced garlic greens or garlic scapes (substitute 1 tsp. minced fresh garlic)
  • 1 T. finely chopped shallots

Preparation

Using electric mixer, whip cream cheese, sour cream, cognac, olive oil, vinegar, salt and pepper until smooth. (It can take up to four minutes.) Stir in remaining ingredients. Cover tightly and chill thoroughly. Serve with bread, crackers or crudités.

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