Homemade Creole Cream Cheese Food

CREOLE CREAM CHEESE ICE CREAM

Steps:

• In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving.

CREOLE CREAM CHEESE

Steps:

• Pour milk into a completely sanitized, 3 to 4 quart container, preferably stainless steel. Cover milk and place it in the warmest spot in your kitchen or on top of a warmed clothes dryer, until it reaches a temperature level between 70 - 80 degrees F. The milk may be heated slowly on the stove on very low heat, but do not allow its temperature exceed 80 degrees F.
• When milk reaches the correct temperature, pour the buttermilk into a small bowl and add the liquid rennet, or if you are using dry rennet, dissolve the 1/4 tablet in the buttermilk. Pour buttermilk into warmed milk with skim milk. Stir mixture well and set it aside, covered with cheesecloth, to allow the liquid to form solid, but very soft, curds. Good drainage is necessary. The container should not be placed near heat or directly exposed to an airflow. The cheese should form curds in 24 to 36 hours. Avoid stirring or the curds will break.
• When the curds are formed, line a large strainer or colander with cheesecloth and carefully pour the curds into the cloth. Place the strainer or colander over a bowl to hold the watery whey as it drains from the curds. When the curds no longer drip water, the cream cheese is ready to be chilled in the refrigerator. Keeps refrigerated for about 2 weeks.

CREOLE CREAM CHEESE

Steps:

• In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
• Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
• Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.

CREOLE - CREAM CHEESE ICE CREAM

Steps:

• Combine the Cream, Milk, Sugar, and Vanilla in a saucepan over medium heat.
• Heat until the mixture just starts to boil, remove from the heat.
• Put the egg yolks in a large mixing bowl, then temper the yolks with a little of the milk mixture.
• Combine the two mixtures. then return them to the saucepan over medium heat, stirring constantly.
• Cook the custard until it coats the back of a wooden spoon, 2-4 minutes, DO NOT BOIL.
• Strain into a mixing bowl and refrigerate until chilled, at least a few hours (you want it very cold before it enters the ice cream machine).
• Meanwhile, combine the Creole Cream Cheese and Sour Cream then put them through a fine mesh sieve, mashing them through with the back of a wooden spoon.
• When the custard is cold, fold in the Creole Cream Cheese and Sour Cream.
• Freeze in an ice cream maker according to the manufacturer's instructions.
• For a soft ice cream serve as is or freeze overnight for a firmer ice cream.
• Beautiful with fresh fruit sauce of your choosing.

HOMEMADE CREAM CHEESE

Steps:

• Bring milk and salt very slowly to the boil.
• Remove from heat and stir in white vinegar.
• Leave to cool.
• When cool pour mixture into a muslin bag and allow to drip.

CREOLE CREAM CHEESE POTATO GNOCCHI WITH CRAWFISH SAUCE

Steps:

• For the Gnocchi:.
• In a medium saucepan cover the potato with salted cold water. Bring to a boil over medium heat. Cook until tender. Drain.
• Peel away the skin and run potato through a ricer or food mill.
• In a large bowl, combine potatoes, flour, butter, creole cream cheese, salt and pepper.
• Stir until smooth, and flour is incorporated. (About 15 seconds).
• Add egg yolks.
• Stir 15 seconds more.
• Turn dough out onto a floured work surface and cut into 8 portions.
• Working with one portion at a time, roll outward from the center, into a long thin strand (about 1/2 inch in diameter).
• Cut into 1/2 inch pieces and sprinkle the tops with flour. Transfer to a baking sheet.
• Bring a large pot of salted water to a boil. While stirring, add the gnocchi to the water.
• Cook 3 to 3 1/2 minutes, or until gnocchi start to float.
• Remove and place in an ice bath.
• Drain and transfer to a large bowl.
• Toss with the vegetable oil.
• For the Crawfish Sauce:.
• Heat a large skillet over medium-high heat.
• Add butter and shallots. Cook until shallots are wilted.
• Add crawfish, tasso, mushrooms and Creole seasoning. Cook and stir for 2 minutes.
• Add heavy cream and bring to a simmer.
• Add gnocchi, and cook for 2 minutes, until hot and sauce is slightly thickened.
• Stir in Creole cream cheese, truffle oil and tarragon. Cook for 30 seconds.

CREOLE CREAM CHEESE SPAETZLE

Steps:

• Place the flour in a bowl and stir in the Creole cream cheese. Whisk in the eggs, one at a time, until you have a smooth batter. (If you still have too many lumps, you can strain the batter through a fine sieve.) Stir in the herbs and season with salt and pepper.
• Bring a large pot of salted water to a boil. Select a colander with fairly large holes (about 1/4 inch). Pour in about a third of the batter and, with a plastic spatula, scrape the batter through the holes into the simmering water. The spaetzle will rise to the surface when they are ready, in about 3 minutes. Let them simmer on the surface for another 30 seconds or so, then use a slotted spoon or strainer to transfer them to a bowl of ice water. Repeat the process with the remaining batter.
• To reserve the spaetzle until serving, drain them and toss with a little oil, then store them in a covered container (don't pack too tightly) and refrigerate until needed.
• To serve, sauté the spaetzle in a hot nonstick skillet, with a little olive oil or butter, until they are lightly browned and crusty.

CREOLE CREAM CHEESE, NEW ORLEANS ORIGINAL

Steps:

• 1. Combine skim milk, buttermilk, and the ½ rennet tablet in a stainless steel pot. Using a thermometer, bring the temperature of the milk to 80 degrees, stirring constantly and hold for five minutes.
• 2. Remove from heat, cover tightly and allow to sit 12 hours. Drain off the liquid, (which is whey remaining after the curds are formed), discarding this liquid or keep it to make homemade Ricotta. Put curds into very small stainless colanders or containers with drain holes. Let remaining whey drip off of the curds for 3 hours.
• 3. In 16-ounce containers pack the containers half full with the cheese solids, then top with 8-ounces of half and half cream, if desired, or just put into 8-ounce containers. Chill and serve with sugar or fruit. Creole cream cheese is excellent in ice creams and pastries.
• 4. *This recipe can be used to make Creole Cream Cheese Ice Cream. *Note: For savory cream cheese, omit the half & half and add a sprinkle of granulated garlic, granulated onion, dried or fresh chives, or any other herb that you like. Mix well and serve on celery stalks, bagels, toast, etc.