HERBED CREAM CHEESE
Provided by Tyler Florence
Categories condiment
Time 10m
Yield 8 to 16 schmears
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels.
HERBED CHEESE MADELEINES
Fabulous, easy fingerfood for your next elegant gathering. If you don't have a madeleine pan, you can subsitute a miniature muffin pan.
Provided by JackieOhNo
Categories Cheese
Time 30m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Brush 3 madeleine pans with 1 T. butter.
- Whisk milk, remaining 4 T. butter, and the egg in medium bowl. Combine remaining ingredients; stir into milk mixture. Spoon into prepared pans.
- Bake until edges are browned and crisp, 7-10 minutes. Serve warm.
Nutrition Facts : Calories 476.9, Fat 31.4, SaturatedFat 18.8, Cholesterol 149.3, Sodium 570.7, Carbohydrate 35.4, Fiber 2.1, Sugar 0.6, Protein 14.3
HERBED CHEESE SPREAD
Tastes just like the expensive Boursin® cheese spread you buy at the store. Reduced-fat cream cheese works well in this recipe. Delicious spread on crackers or as a fill on celery sticks. Good shelf life in the refrigerator. This can be eaten right way, but it's best if refrigerated for at least one day before serving.
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 1.3 g, Cholesterol 30.8 mg, Fat 9.8 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 156.1 mg, Sugar 0.2 g
MADELEINES
Rustle up these little French sponges for a bake sale or special treat. They're best eaten warm from the oven, served with coffee or tea
Provided by Barney Desmazery
Categories Dessert, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Heat the oven to 210C/190C fan/gas 6½ and butter eight holes of a madeleine tin (if you have a six-hole tin you'll need to bake in two batches). Beat the egg, sugar and honey together using an electric whisk until pale, fluffy and tripled in volume. Add the flour and a small pinch of salt, and finally mix in the melted butter.
- Spoon the mixture into the buttered holes of the madeleine tin and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch if using a smaller tin. Best eaten warm from the oven but will keep in an airtight container for up to two days.
Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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- Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
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