Chef Ted Deptula from Lewes Yacht Club is in the kitchen making pumpkin walnut cheddar spread.
Pumpkin Walnut Cheddar
Yields 1.5 qts
1 lb, cream cheese softened
15 oz, pumpkin purée
1 teaspoon, ras el hanout spice (or pumpkin spice)
3 tablespoon honey
1 pinch of salt
3/4 cup walnuts chopped
1 lb sharp white cheddar grated
Combine cream cheese, pumpkin purée, spice, honey and salt into a mixing bowl or stand-mixer. Using a wooden spoon or the paddle attachment to you mixer whip until smooth, then scrap down the sides and bottom of the bowl before whipping once more. Fold in the walnuts and cheddar. Can be served right away with crackers, apples, celery, or used to make tea sandwiches and grilled cheeses. Fold an egg into it and use it as a filling for raviolis or pirogies. Roll it up in croissant dough for cheesy pinwheels, or put on top of a burger.