Flavored Cream Cheeses Food
FLAVORED CREAM CHEESES - 5 DIFFERENT FLAVORS
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.
Provided by internetnut
Categories Vegetable
Time 15m
Yield 1 cup, 15-28 serving(s)
Number Of Ingredients 14
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, Fat 27.3, SaturatedFat 15.5, Cholesterol 88.5, Sodium 4076.4, Carbohydrate 3.6, Sugar 2.6, Protein 4.6
FLAVORED CREAM CHEESES
Pipe these easy, elegant toppings on slices of round vegetables, baby carrots halved lengthwise, or vegetables that naturally hold the filling, like celery and endive. Apply the cream cheese to the crudites with a variety of pastry tips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup each
Number Of Ingredients 14
Steps:
- Combine the ingredients in a medium bowl, and mix until thoroughly incorporated. The cream cheeses will keep in an airtight container in the refrigerator for 2 to 3 days.
- For the Carrot Cardamom Cream Cheese: Place carrot juice and cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom pods. Let juice cool. Add half of the carrot juice to the cream cheese (reserve the rest for another use) and mix well. Add salt to taste.
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