Cream Cheese with Herbes de Provence and Garliccomments (14) July 8th, 2010
Makes about 2 1/2 cups
1 pound cream cheese at room temperature
2 to 3 tablespoons half-and-half or milk
10 parsley sprigs, leaves minced
4 or 5 marjoram sprigs, leaves minced
4 or 5 fennel or dill sprigs, leaves minced
4 or 5 savory sprigs, leaves minced
About 2 teaspoons fresh lavender flowers
2 garlic cloves, crushed
About 1/4 teaspoon salt
Pinch of cayenne pepper
1 teaspoon herb or white wine vinegar, optional
This cheese is simple to make, less expensive than store-bought herb cheeses, and better tasting. Since I have the fresh herbs in my garden, I use them to make afresh-tasting blend. However, the dried herb recipe below also makes a delicious cheese. The touch of vinegar makes it less cloying. Herb lovers will find this a versatile spread, it is good on sandwiches and crackers, great on baked potatoes, and when thinned with a little milk it can be used as a tasty dip.
Cream the cheese, adding half-and-half or milk if the cheese is dry. Add the herbs, garlic, 1/4 teaspoon salt, and a pinch of cayenne to the cream cheese. Blend the mixture well, cover tightly and refrigerate for at least 2 hours before serving. Adjust the seasoning with more garlic or herbs, salt or cayenne pepper. The cheese improves in flavor after a day and may be kept for 2 to 3 days tightly-covered and refrigerated.
Dried Herbes de Provence
Here is a basic blend:
Combine 1 tablespoon each: basil, marjoram, savory, and thyme with 1 teaspoon each: lavender flowers and cracked fennel seed. You can adjust amounts to your taste. To mix this up in larger quantities just follow the ratio above, store in a labeled jar.
posted in: herbs, garlic, appetizer