Sesame Spread Food

SESAME SPREAD

Steps:

• Grind sesame in a blender or food processor on high for 15 seconds or until very fine.
• Add all the other ingredients and blend until smooth.

SESAME CHEESE SPREAD

Steps:

• When cheese is softened, pulse the cheese, soy sauce, ginger, and sherry in a food processor until mixed and smooth.
• Fold in green onions with a spatula.
• Chill mixture for 30 minutes.
• Shape into a ball and sprinkle/coat with sesame seeds.
• Serve on a plate surrounded by crackers, crudites, etc.
• If preparing ahead, bring it out about an hour before serving to soften a little.

BABA GHANOUJ (EGGPLANT AND SESAME SPREAD)

Steps:

• Preheat oven to 450 degrees.
• Make several cuts in eggplant with sharp knife.
• Combine eggplant in large saucepan with enough salted water to cover completely.
• Weight with smaller saucepan filled with water and let soak 20 minutes;rinse under cold water.
• Transfer to baking sheet and roast, turning occasionally, until eggplant is very soft, about 50 to 60 minutes.
• Let cool; peel and seed eggplant.
• Transfer pulp to small bowl and mash with fork, or transfer to blender and puree (eggplant should retain some texture).
• Combine tahini and 1/4 cup lemon juice in large bowl and mix well.
• Add more lemon juice if necessary to make thick paste.
• Add green onion,garlic,sesame seed, 2 tablespoons oil, parsley,soy sauce, honey, red pepper and ground pepper and mix well; stir in eggplant puree and adjust seasoning.
• Transfer mixture to shallow serving bowl, drizzle with remaining olive oil and sprinkle with chopped parsley.
• Refrigerate until ready to serve.
• (Can be prepared 1 day ahead.).

CREAM CHEESE AND SESAME SPREAD

Steps:

• Place block of cream cheese in small plastic container and cover with soya sauce.
• Marinade overnight in fridge.
• Toast sesame seeds until golden brown.
• Roll block of cheese in sesame seeds pressing slightly so that the seeds will stick to the cheese.
• Completely cover sides and ends of cheese with seeds.
• Can be refrigerated until ready to serve.
• Take out of fridge about one hour before serving.
• Serve with crackers of your choice.
• Swiss cheese crackers are very good.

BEAN AND SESAME SEED SPREAD (EASY HUMMUS)

Steps:

• Place reserved bean liquid, the sesame seed and garlic in food processor. Cover and blend on high speed until mixed.
• Add the beans, lemon juice and salt. Cover and process on high speed, stopping occasionally to scrape sides, if necessary, until smooth.
• Serve as a spread with wedges of pita bread, crackers or raw vegetables.

SESAME SWEET PEA SPREAD

Steps:

• In a frying pan, toast the sesame seeds until golden. Set aside.
• In a saucepan, over medium heat, melt butter and cook onion and garlic until softened.
• Add peas, sherry and salt. Cover; reduce heat to low and cook until peas are soft. Stir in lemon juice and let cool for 5 minutes.
• In a blender, puree peas. Add sesame seeds and process until blended. Serve chilled.

SESAME SPREAD

Steps:

• Mix cream cheese and cottage cheese together.
• add sesame seed, parsley and garlic salt.
• mix until well blended.

SESAME CHEDDAR SPREAD

Steps:

• Blend or process cheeses together. Stir in the soy sauce and process until smooth. Stir in the sesame seeds. Serve with crackers.
• VARIATIONS:.
• Add 1 to 2 tablespoons of sour cream if a softer spread is desired.
• For a dip: substitute 1 1/2 cups of sour cream for the cream cheese.
• For cheese balls: combine all the ingredients except the sesame seeds. Form into small balls and roll in the sesame seeds, using more if necessary.