Even better? It whips up in your mixer bowl (or food processor) in minutes, though using a Cusinart processor can leave the herb cheese with a distinct green hue, not that that bothers me in the least. It really is a condiment of wonder.
I keep extras in the freezer or the fridge, but you need to let it warm to room temperature when it reaches that creamy consistency - but then again, one of its ingredients is cream cheese, so don't leave it out for hours .
You can thin it with buttermilk or plain yogurt for dips . To avoid double-dipping, I usually spoon a few inches of thinned herb cheese into large plastic cups, fill with a rainbow of vegetables (carrots, sugar snap peas, colorful sweet pepper strips, slim sticks of celery, and bright radishes with an inch or two of green tops , which was my snack today as I dozed under a canopy of beautiful trees.
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Boursin-style herb cheese
8 ounces good cream cheese, softened
1 stick (4 ounces) room temperature unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 t. Dijon mustard
1-2 tablespoons minced Italian parsley
1-2 tablespoons minced chives ( you can also use scallions, but they aren't as strong)
1 heaping teaspoon dried tarragon, which I like better than fresh, or 1 tablespoon fresh tarragon, minced
1-2 cloves medium garlic, pressed or finely minced
kosher salt - to taste. I find 1 teaspoon is about right.
freshly cracked pepper
Place all the ingredients in mixer bowl and mix to a smooth consistency. Store in a covered container in the fridge.
Happy summer-is-here!
2 comments:
Thanks for the reminder!
I need to make and stash:)
Perfect summer accoutrement I find..with all our gorgeous beautiful out the back door fresh herbs!
Absolutely, Nana! And our sophisticated children and grandchildren with those alert palates will thank us for that stash! Herbs, herbs, beautiful herbs!
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