DIFFERENT KINDS OF CREAM CHEESE RECIPES

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FLAVORED CREAM CHEESES - 5 DIFFERENT FLAVORS RECIPE - FOOD.COM



Flavored Cream Cheeses - 5 Different Flavors Recipe - Food.com image

Vegetables with flavored cream cheese piped on top are more elegant take on crudites. Each combination will make enough to pipe out cream cheese for about 28 large crudities, such as 4"-inch long celery strip, or 15 dozen smallest crudities, such as cucumber slices. Use slices of round vegetables, baby carrots halved lengthwise, or vegetables like endive that naturally hold the filling. Other: suggestions: Pea Pods, or Radishes. This came from Martha Stewart's Hors D' Oeuvres Handbook. I have not tried these, just posting for future use.

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 cup, 15-28 serving(s)

Number Of Ingredients 14

1/3 cup packed roughly chopped fresh dill
8 ounces cream cheese, at room temp
1/2 teaspoon kosher salt
8 ounces cream cheese, at room temp
2 ounces creme fraiche (homemade or prepared)
8 ounces cream cheese, at room temp
2 tablespoons wasabi paste
1/4 cup beet juice (from 1 small beet or purchased)
8 ounces cream cheese, at room temp
1/2 cup kosher salt
1/4 cup carrot juice (from 2 carrots or purchased)
2 cardamom pods
8 ounces cream cheese, at room temp
kosher salt, to taste

Steps:

  • Combine the cream cheese ingredients in a medium bowl and mix until thoroughly incorporated. The cream cheeses will keep, tightly covered, in an airtight container in the refrigerator for 2-3 days.
  • Carrot-Cardamom: Place carrot juice and the cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom. Let the juice cool. Add half of the carrot juice to the cream cheese and mix well. (Save the remaining juice for another use or use all of it if doubling the recipe).
  • Freezer bags work just as well as traditional pastry bags for piping: Snip one of the corners and fasten the pastry tip as you would on a vinyl bag. Recommended Tips: Closed Star #30, Open Leaf #352, Plain Round #2, Straight #45 or Plain Round #4.

Nutrition Facts : Calories 273.7, FatContent 27.3, SaturatedFatContent 15.5, CholesterolContent 88.5, SodiumContent 4076.4, CarbohydrateContent 3.6, FiberContent 0, SugarContent 2.6, ProteinContent 4.6

FLAVORED CREAM CHEESES - 5 DIFFERENT FLAVORS RECIPE - FOOD.COM



Flavored Cream Cheeses - 5 Different Flavors Recipe - Food.com image

Vegetables with flavored cream cheese piped on top are more elegant take on crudites. Each combination will make enough to pipe out cream cheese for about 28 large crudities, such as 4"-inch long celery strip, or 15 dozen smallest crudities, such as cucumber slices. Use slices of round vegetables, baby carrots halved lengthwise, or vegetables like endive that naturally hold the filling. Other: suggestions: Pea Pods, or Radishes. This came from Martha Stewart's Hors D' Oeuvres Handbook. I have not tried these, just posting for future use.

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 cup, 15-28 serving(s)

Number Of Ingredients 14

1/3 cup packed roughly chopped fresh dill
8 ounces cream cheese, at room temp
1/2 teaspoon kosher salt
8 ounces cream cheese, at room temp
2 ounces creme fraiche (homemade or prepared)
8 ounces cream cheese, at room temp
2 tablespoons wasabi paste
1/4 cup beet juice (from 1 small beet or purchased)
8 ounces cream cheese, at room temp
1/2 cup kosher salt
1/4 cup carrot juice (from 2 carrots or purchased)
2 cardamom pods
8 ounces cream cheese, at room temp
kosher salt, to taste

Steps:

  • Combine the cream cheese ingredients in a medium bowl and mix until thoroughly incorporated. The cream cheeses will keep, tightly covered, in an airtight container in the refrigerator for 2-3 days.
  • Carrot-Cardamom: Place carrot juice and the cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom. Let the juice cool. Add half of the carrot juice to the cream cheese and mix well. (Save the remaining juice for another use or use all of it if doubling the recipe).
  • Freezer bags work just as well as traditional pastry bags for piping: Snip one of the corners and fasten the pastry tip as you would on a vinyl bag. Recommended Tips: Closed Star #30, Open Leaf #352, Plain Round #2, Straight #45 or Plain Round #4.

Nutrition Facts : Calories 273.7, FatContent 27.3, SaturatedFatContent 15.5, CholesterolContent 88.5, SodiumContent 4076.4, CarbohydrateContent 3.6, FiberContent 0, SugarContent 2.6, ProteinContent 4.6

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