- Aug 31, 2015
- 25
- 16
Hi all
I wanted to share a recipe that I picked up from a Louisiana church cookbook about 20 years ago. It's a homemade Boursin cheese, but really just an herbed cream cheese (store bought Boursin is a little more crumbly - and multiple times more expensive). The wife loves it, and there is always a bowl of some in our fridge.
It's dynamite on crackers/toast points, etc. for pupu's while enjoying some frosty beverages.
It's also out of this world as a sandwich spread. There was a rotisserie restaurant in CT that put something like it on a roast beef sandwich on pumpernickel (with some lettuce & tomato or arugula, etc.), and it was awesome.
Ingredients
1 8 oz. block of cream cheese - I use the 1/3 fat neufchatel since it's so flavorful. I can consume more calories/fat in other feeding avenues.
1-2 clove of garlic - finely minced (the finer the better)
1/2 tsp dried thyme - crushed up in your hand to release the flavors
1/2 tsp dried dill
3 tbs finely chopped fresh Italian parsley
2 tbs dried chives
Salt & pepper to taste
Process
Soften the cream cheese and put into a bowl
mince the garlic super fine and add to cream cheese, mix so it starts to get well incorporated.
Add thyme and mix again.
Add dill, parsley, chives & S/P and mix again.
I drop it into a ramekin, smooth the top, cover and I score points with the boss at home.
Let sit for at least a half hour to let it all come together, and have at it.
As you can see, I mix a few times just to ensure you get a nice even incorporation. It also continues to soften things so it gets easier and easier to work with - that's because I usually think about it when we're out and it's getting close to the cocktail hour.
If anyone gives it a go, I'd be interested to hear feedback.
Cheers!
I wanted to share a recipe that I picked up from a Louisiana church cookbook about 20 years ago. It's a homemade Boursin cheese, but really just an herbed cream cheese (store bought Boursin is a little more crumbly - and multiple times more expensive). The wife loves it, and there is always a bowl of some in our fridge.
It's dynamite on crackers/toast points, etc. for pupu's while enjoying some frosty beverages.
It's also out of this world as a sandwich spread. There was a rotisserie restaurant in CT that put something like it on a roast beef sandwich on pumpernickel (with some lettuce & tomato or arugula, etc.), and it was awesome.
Ingredients
1 8 oz. block of cream cheese - I use the 1/3 fat neufchatel since it's so flavorful. I can consume more calories/fat in other feeding avenues.
1-2 clove of garlic - finely minced (the finer the better)
1/2 tsp dried thyme - crushed up in your hand to release the flavors
1/2 tsp dried dill
3 tbs finely chopped fresh Italian parsley
2 tbs dried chives
Salt & pepper to taste
Process
Soften the cream cheese and put into a bowl
mince the garlic super fine and add to cream cheese, mix so it starts to get well incorporated.
Add thyme and mix again.
Add dill, parsley, chives & S/P and mix again.
I drop it into a ramekin, smooth the top, cover and I score points with the boss at home.
Let sit for at least a half hour to let it all come together, and have at it.
As you can see, I mix a few times just to ensure you get a nice even incorporation. It also continues to soften things so it gets easier and easier to work with - that's because I usually think about it when we're out and it's getting close to the cocktail hour.
If anyone gives it a go, I'd be interested to hear feedback.
Cheers!