May 28, 2019
Ella’s Kitchen
June is Dairy Month and June 4th is National Cheese day so here are some cheesy recipes.
-Ella
Three Variations of Cream Cheese with Meat Spreads
I used the already whipped and soft cream cheese. For most other recipes calling for cream cheese, I use the block style and soften it at room temperature. But for these, I used the tubs of whipped. I knew it would be used as a spread and I didn’t want it to get to hard when refrigerated.
I experimented with various spices, so you can do the same. The anise seed gave a sweet taste to the ham mixture, but if that isn’t to your liking, omit it. I had thought of using a dash of ground cloves, but I was out. I used dill pickle juice, but sweet pickle juice could be used as well. Just a matter of your personal tastes. Rather than crackers, I made myself a snack using celery sticks and carrot slices that were left over from a veggie tray I had made.
Cream Cheese with Roast Beef
- 8 ounces softened or whipped cream cheese
- 3/4 cup chopped or minced roast beef
- 1/2 cup finely diced celery
- 1/2 to 3/4 teaspoon poppy seed
- 1/2 teaspoon horseradish sauce, or to taste. Use a little more if you want more zing
- 1/2 teaspoon McCormick Salad Supreme Seasoning
Combine all ingredients thoroughly. Serve with assorted crackers or a spread on rye bread.
Cream Cheese with Ham
- 8 ounces softened or whipped cream cheese
- 3/4 cup chopped or finely diced ham
- 1/3 to 1/2 cup dried basil
- 1/2 teaspoon ground rosemary
- 1/4 teaspoon anise seed
- 1/2 teaspoon pickle juice
Combine all ingredients thoroughly. Serve with assorted crackers or a spread on sourdough bread.
Cream Cheese with Turkey
- 8 ounces softened or whipped cream cheese
- 3/4 cup chopped or finely diced turkey
- 1/3 cup chopped celery (I used the celery leaves and tender pieces from the heart of the celery)
- 1/3 cup chopped parsley, either fresh or dried
- 1 Tablespoon finely chopped onion
Combine all ingredients thoroughly. Serve with assorted crackers or a spread on multigrain bread.
Simple Guide to Cheese
Hard Cheese
As the name implies, it is hard. Usually aged longer and under pressure. These include Asiago, Parmigiana-Reggieano, Romano, Cheddar and Swiss
Semi-hard Cheese
These are similar, but not as hard. This category includes Provolone and Gouda
Semi-soft Cheese
These cheeses have a higher moisture content, and a milder flavor. They include Mozzarella, Havarti, and Muenster.
Soft Cheese
A perfect cheese to spread on crackers. Since it has not been aged, preservatives are often added. Soft cheese will spoil in a matter of days. These cheeses include Brie, Feta, Ricotta, Cottage Cheese, and Cream Cheese.
