Lemon Bread With Cherry Cheese Spread Food

FRESH RICOTTA, CHERRY, AND LEMON ZEST CROSTINI

Steps:

• Heat oven to 375 degrees. Combine cherries and sugar; let macerate 10 minutes.
• Brush bread with olive oil and toast until golden, 5 to 7 minutes. Mix ricotta with lemon zest. Spread bread with ricotta and top with cherries. Garnish with more zest.

LEMON CHEESE

Steps:

• Grate the zest of 2 lemons; squeeze juice from 3 lemons.
• Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; continue to stir constantly until mixture is thickened. Remove from heat to cool completely.

GOAT CHEESE SPREAD WITH HERBS & OLIVE OIL

Steps:

• Put the goat cheese, cream, olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. The mixture should be spreadable; if it's too thick, add 1 or 2 Tbs. more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting the seasoning as necessary. Reserve 1 tsp. of the herbs for sprinkling, and add the rest to the processor. Add 2 tsp. of the lemon zest. Pulse once more to blend.
• Line a small (about 1-1/2 cup) round bowl or cup with a sheet of plastic wrap and fill with the cheese mixture. Cover and chill for at least 30 minutes and up to 24 hours.
• To serve, invert the bowl on a serving platter and peel off the plastic. With the back of a spoon, level off the top of the cheese and make a small depression. Drizzle olive oil over the top. Sprinkle with the reserved herbs and lemon zest. Arrange the crackers or bread slices, tomatoes, and celery around the cheese and let guests serve themselves.

LEMON BREAD WITH CHERRY CHEESE SPREAD

Steps:

• 1. BREAD DIRECTIONS
• 2. Preheat oven to 350 degrees. Grease a 9x5 or 8x4 inch loaf pan.
• 3. In a medium bowl combine butter and sugar; mix well.
• 4. Add eggs, lemon peel, extract and milk; mix well.
• 5. Add flour, baking powder and salt, stirring just until moistened. Fold in nuts.
• 6. Pour into prepared pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted comes out clean. Place a kitchen towel over to keep from drying out and let cool 5 minutes. Then invert onto foil and wrap until ready to serve. Freezes well.
• 7. CHERRY CHEESE SPREAD DIRECTIONS
• 8. Combine all ingredients in a small bowl until well blended.
• 9. NOTE: Self rising flour is NOT recommended. High altitude bake at 350 for 55-60 minutes I usually double the recipe.
• 10. Recipe and photo found in a magazine in a doctor's office many years ago.

LEMON CREAM BREAD

Steps:

• Cream together butter, sugar and cream cheese until light and fluffy.
• Add eggs one at a time, beating well after each one.
• Add dry ingredients alternately with milk and water, blending well.
• Fold in nuts and lemon rind.
• Pour into greased and floured 9x5x3 inch loaf pan.
• Bake at 350 degrees about 1 hour or until golden brown.
• Stir sugar with lemon juice until dissolved.
• Drip over hot loaf and let stand in pan for 30 minutes.
• Turn out on rack.

LEMON-CREAM CHEESE SPREAD

Steps:

• In a small bowl, using an electric mixer on medium speed, beat together all ingredients until light and fluffy.
• Serve at room temperature; store covered in the refrigerator.

CHERRY AND PECAN CREAM CHEESE SPREAD

Steps:

• In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
• In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.
• Serve spread with scones or crackers.

BRUSCHETTA WITH RICOTTA-LEMON SPREAD

Steps:

• Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.
• Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.