My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, February 2, 2011

Savory Coeur A La Creme

Coeur a la creme is usually a sweet cream and cream cheese dessert served with raspberry sauce or strawberries. And is served in many fancy restaurants for Valentine dessert. But they make one that's savory with chutney poured over it. Perfect for cocktails or better yet for something different for Super Bowl.

This recipe is adapted from a lovely cookbook called The Loaves and Fishes Cookbook. I made this using my homemade Curried Apple Chutney and served it with Stilton and Walnut Crackers. But that's another post entirely. The point I'm trying to make is how versatile it can be.

Savory Coeur a la Creme
Serves 8 to 10
print recipe

12-ounces cream cheese, at room temperature
1 cup heavy cream
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (9-ounce) jar Crosse & Blackwell Major's chutney, or your favorite chutney
Crackers for Serving, such as Carr's whole wheat crackers

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, salt, and pepper. Whisk until firm.

Line a 6-inch a la creme mold or a 6-inch sieve (I use the sieve) with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.

When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Pour the chutney over the top, allowing it to drip down the sides. Service with crackers and a small knife.

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