FROM LES RECETTES PRIVEES DE WILHELMINE
The first item on our menu is for an appetizer. When I found this recipe, I also found a scribbled note in the margin to the effect Wilhelmine invented it for one of the guards at the infamous La Bastille--a concoction so delicious she was allegedly able to spirit one of the prisoners away to safety, right under the poor man’s nose:
Wilhelmine’s original version called for “Cheese made from fresh sheep’s milk taken immediately after lambing.” It also called for a handful of green devilswort sprigs, gathered after midnight, chopped fine and cooked before dawn.”
As my local supermarket was fresh out of both ingredients and had no idea where I might find them, I’ve amended the recipe to the point where I truly believe if you feed my version to the object of your desire, he/she will immediately become putty in your hands.
FETA CHEESE DIP or SPREAD
Half a pound of plain cream cheese blended with approx. one-third of a pound of the driest Feta cheese you can find.
1 large clove of garlic--minced or finely chopped.
2 or 3 spring onions, finely chopped.
A few grindings of black pepper.
One-half package of fresh spinach that has been cooked and finely chopped.
NOTE: If you make this dip in a food processor, STIR IN THE CHOPPED SPINACH BY HAND. Otherwise the dip will be a virulent, bright green.
It’s great with either pita chips or plain crackers.