The Brickyard Barn Inn's
Blueberry-Orange Cheese Pate (Spread)

This is a great spread for a holiday party. People expect savory, but are surprised that it is served with cookies. I enjoy surprising my guests and friends.

Ingredients:
   Two 8 oz. blocks cream cheese
   1 can (11 oz.) mandarin oranges, well drained; reserve a few of the nicer slices for garnish
   Blueberry chutney, homemade or commercial

Directions:
Place the cream cheese and oranges in the bowl of a food processor and process until smooth.

Scoop the mixture into a plastic-wrap lined 3-cup mold (such as a small bread pan or jello mold). Cut through the cheese mixture carefully to remove all the air pockets. Smooth the top and fold the plastic wrap over to seal. Chill the pate in the pan until firm and ready to serve.

To serve, unwrap the pate, unmold on the serving plate, and remove the plastic wrap. Top with the chutney and allow to run down the side. Garnish with mandarin orange slices and fresh blueberries if available. Serve with ginger snaps, graham crackers, or thin slices of fruit.

Sweet Blueberry Chutney

Ingredients:
   1 cup blueberries
   1/4 cup fresh apple (Jonathan or Fuji), chopped
   1-1/2 tbsp. fresh ginger root, grated or 1/2 teaspoon ground ginger
   1/4 cup brown sugar, packed
   1/4 cup apple cider or apple juice
   1 1/2 teaspoons corn starch
   1/2 teaspoon salt
   1/4 teaspoon ground cinnamon

Directions:
To make chutney, combine all ingredients in a large sauce pan. Bring to a boil over medium heat. Cook until chutney thickens, then one more minute. Cover and refrigerate 30 to 45 minutes before using.

Can also be served over ice cream, cheesecake, or regular cake.

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