BLUE CHEESE AND SPICED WALNUT SPREAD The rich spread is best made a day in advance, so the flavors can mature before it is served. Accompany with an assortment of crackers, such as English water biscuits, wholemeal biscuits, and other crackers well suited to serving with cheese. 3/4 teaspoon ground cumin 1/2 teaspoon coarse salt 1/8 teaspoon cayenne pepper 1 tablespoon vegetable oil 1 cup walnuts 3 tablespoons sugar 1 lb (500 g) blue cheese, crumbled, at room temperature 5 oz (155 g) cream cheese, at room temperature 1/4 cup unsalted butter, at room temperature 2 tablespoons brandy

Line a baking sheet with aluminum foil.

In a small bowl, stir together the cumin, salt, and cayenne. In a heavy saucepan over medium heat, warm the vegetable oil. Add the walnuts and sauté until lightly browned, about 4 minutes. Add the sugar and stir until it melts and turns amber, about 3 minutes. Add the cumin mixture and toss to coat. Turn out onto the prepared sheet and let cool for about 30 minutes.

Meanwhile, in a food processor, combine 3/4 lb (375 g) of the blue cheese, the cream cheese, and the butter. Process until smooth. Mix in the brandy. Transfer to a bowl. When the nuts are cool, chop coarsely and add to the bowl along with the remaining blue cheese. Stir until blended.

Spoon the cheese mixture into a 2 1/2 - 3 cup crock or bowl. For the best flavor, cover and refrigerate overnight to blend the flavors.

Bring the cheese spread to room temperature before serving.

Serves 12.

[After Dinner, Williams-Sonoma Lifestyles Series]