Herbed Holiday Spread Food

HERBED CHEESE SPREAD

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning., Transfer to a small serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

HERBED HOLIDAY SPREAD

Steps:

• Spread garlic-and-herb spreadable cheese on flat plate, 9 to 10 inches in diameter, to within 1/2 inch of edge.
• Carefully spoon and slightly spread basil pesto into 3 separate star points; carefully spoon and slightly spread sun-dried tomato pesto into 2 separate star points, ending at edge of plate and leaving about a 3-inch circle uncovered in center. Sprinkle pesto star with parsley. Place peppers in center. Serve with crackers.

HERBED GOAT CHEESE SANDWICHES

Steps:

• For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles. Make these sandwiches in the morning, then cover with damp paper towels and plastic wrap and refrigerate. Cut just before serving.

HERBED GARLIC CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, butter and seasonings until well blended. Cover and refrigerate for at least 2 hours. Serve with crackers.

LIGHT HERBED CHEESE SPREAD

Steps:

• Place the cottage cheese in a food processor and blend until very smooth.
• Add the cream cheese and blend briefly to combine.
• Transfer to a medium bowl.
• Mix in the chives, parmesan cheese, garlic, marjoram, basil, pepper and 3 tablespoons of the parsley.
• Place in a small decorative bowl and sprinle with the remaining 1 tablespoon of parsley.

HERBED HOLIDAY BRISKET RECIPE BY TASTY

Steps:

• Fill a 1-quart FoodSaver Vacuum Seal Bag with 1 cup (130 g) fresh cranberries, and another with 1 bunch each of fresh thyme, sage, and rosemary.
• To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag.
• Repeat with the other bag, then place in the freezer until ready to use.
• Make the seasoning rub: Open the vacuumed-sealed bags of frozen cranberries and herbs and add ½ cup of the cranberries, 2 tablespoons each of the thyme, sage, and rosemary leaves, and the garlic cloves to a food processor. Pulse for 1-2 minutes, or until everything is finely chopped. Add the olive oil and blend for 10 seconds, or until well combined.
• Make the brisket: Place the brisket on a plate and cover evenly with the seasoning rub and then place inside a 1-gallon FoodSaver Vacuum Seal Bag allowing for at least 3 inches of space between the contents and the open end of the bag.
• To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Mode button (on the left side of the lid near the Seal Button) until Moist is illuminated. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag. Place the bag in the refrigerator for at least 30 minutes, up to overnight.
• When ready to cook the brisket, preheat the oven to 325°F (160°C) and heat a large cast iron skillet over high heat until very hot.
• Cut below the seal of the brisket bag, releasing the vacuum seal and remove the brisket.
• Place the brisket, fat-side down into the cast iron pan and sear for 4-6 minutes, until a thick, golden crust forms. Repeat with the remaining sides of the brisket, then transfer to a 9 x 13-inch baking dish and set aside.
• Reduce the heat to medium and add the shallot and remaining ½ cup cranberries to the pan. Cook for 2-3 minutes, until the shallot is soft and starting to brown. Add the beef broth, soy sauce, maple syrup, balsamic vinegar and salt and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Remove the pan from the heat and pour the braising liquid over the brisket.
• Scatter 2-3 sprigs each of thyme, sage, and rosemary around the brisket and cover the baking dish tightly with foil.
• Transfer to the oven and bake until the brisket can be pierced with a fork with little to no resistance, 3-3½ hours.
• Slice the brisket against the grain into ¼-inch slices and serve with the braising liquid ladled on top.
• To save leftovers, place with the brisket in a FoodSaver zipper bag and seal according to the instructions in step 6. Store in the freezer for up to 6 months.
• Enjoy!

HERBED CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir chives, parsley, and thyme into batter. Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

HERBED CHEVRE SPREAD

Steps:

• Combine ingredients well, and serve either packed into a bowl and drizzled with olive oil, or formed into a ball and rolled into chopped toasted walnuts or almonds.

HERBED GOAT CHEESE SPREAD (FROM KEEBLER)

Steps:

• In food processor bowl, combine goat cheese, yogurt, olive oil, green onion, thyme, pepper and garlic.
• Cover and process until smooth.
• Transfer to serving bowl; cover and refrigerate at least one hour to blend flavors.
• Garnish with fresh thyme before serving. Serve with crackers.