cream cheese

Smoked Trout with Beet Tea Sandwiches

Smoked Trout with Beet Tea Sandwiches
By jgreghenry Published September 14, 2011
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 4 oz smoked trout, skinless & boneless
  • 4 oz cream cheese, softened
  • 2 T sour cream
  • 1 T prepared horseradish
  • 24 pieces of whole wheat cocktail bread, about 2 1/2-inches square
  • 6 medium beets, roasted, peeled and sliced in 1/4-inch thick rounds

Directions

In a food processor combine cream cheese, sour cream, and horseradish. Add trout and puree. Lay 12 slices of bread in front of you. Spread some of the trout puree in a thin layer on each one. Lay a single layer of beet slices on top of the puree, over hanging the edges slightly. Lay the remaining 12 slices of bread on top forming a sandwich. Working 2 or 3 at a time stack the sandwiches and use a serrated knife to trim the crusts off. Arrange on a platter and serve. May be made up to 3 hours ahead. Store, covered in a cool dry place.

Sup! Loves Cookbooks: Off The Eaten Path

29 Apr 2011
Off The Eaten Path

I am a sucker for regionalism. It’s nearly dead in this country, so it’s often hard to distinguish one city from the next. Chain stores. Chain restaurants. Same stuff. Same food.

I am old enough to remember when there was more diversity of choice when it came to dining out; certain restaurants in certain towns where you could get the best this or the best that. In fact sometimes these were the only places to get those particular or regional this & thats!

It used to be if you really wanted to understand a place and the people who lived there; you sat down and ate with them– maybe not at the same table, but at least sharing the same food. Food that was completely unique to that place and those people. Because food like that gets passed down through generations. It comes from a time when people tended to stay put. This is how regional cuisine developed, through heritage, tradition and pride.

It’s a different world today for all sorts of complicated reasons. It’s much harder to define a place through its food traditions, because so many of those traditions have become homogenized.

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The Caitlin, a Pimiento Sandwich

The Caitlin, a Pimiento Sandwich
By jgreghenry Published April 28, 2011
Prep time: 20
Yield:1 ()

Ingredients:

  • 4 oz pepper jack cheese
  • 4 oz cheddar cheese
  • 4 oz swiss cheese
  • 4 oz havarti cheese
  • 0.25 c pickled jalepeno pepper brine
  • 0.25 c mayonnaise
  • 2 (8-oz) packages cream cheese, softened
  • 2 (4-oz) jars pimientos, drained
  • 16 sli sourdough bread, toasted
  • 0.5 c packed baby spinach leaves
  • 1.5 c cucumber, thinly sliced
  • 1 c onion, thinly sliced
  • 0.5 c alfalfa sprouts
  • 8 sli cooked bacon

Directions

Position shredding disc in food processor bowl; shred first four ingredients, and place in a large bowl. Add pepper juice and the next three ingredients; stir well. Spread one half cup pimiento cheese filling on each of eight toast slices. Top pimiento cheese evenly with spinach leaves, cucumber slices, onion slices, alfalfa sprouts, bacon slices, and remaining toast slices.

Notes:

Serves 8 Source: Off the Eaten Path

Sup! Loves Cookbooks- Chocolate Cakes: 50 Great Cakes for Every Occasion

28 May 2010
chocolate peanut butter mosse cake at Sippity Sup

You know the phrase “let them eat cake”? Well here’s a new book from Elinor Klivens that believes it may as well be chocolate cake!

I know. I know. Chocolate. Perhaps the most over discussed topic in the pantry. But this cookbook is more than just another book with chocolate in the title (Amazon lists 11,381 results to the title query ‘chocolate’). Yikes that’s a lot of calories!

Because the truth is this book is not really a book about chocolate. It’s about chocolate as a final product, a very specific and delicious final product– Chocolate Cakes: 50 Great Cakes for Every Occasion (Chronicle Books). It's a book I think you'll enjoy.

The author has had success with this one subject concept before. Her previous books include The Essential Chocolate Chip Cookie Book, and the even more specific– Big Fat Cookies. She’s probably working on the book Crunchy Little Yellow Cookies as we speak.

So there probably is a hungry market ready to eat this book up. But it better be very hungry because 50 chocolate cakes is a lot of cakes– especially because, as the title suggests, they are all chocolate cakes.

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Chocolate & Peanut Butter Mousse Cake

Chocolate & Peanut Butter Mousse Cake
By jgreghenry Published May 28, 2010
Prep time: 120
Yield:1 ()

Ingredients:

  • 8 oz peanut butter cups half as wedges half roughly chopped
  • 0 freshly mixed devils food cake batter (enough to halfway fill a 10-inch cake pan
  • 6 oz cream cheese, at room temperature
  • 0.75 c creamy peanut butter, at room temperature
  • 0.75 c powdered sugar
  • 1 c cold heavy cream
  • 1 t vanilla extract
  • 2 c chocolate ganache, cooled until thickened but pourable

Directions

Preheat the oven to 350 degrees. Butter the bottom and sides of a 10-inch round cake pan. Line the bottom with parchment paper and butter the paper. Use a rubber spatula to stir the 4 oz. cup of peanut butter pieces into the cake batter. Pour the batter into prepared pan. Bake until the top feels firm when lightly touched and a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Use a small, sharp knife to loosen the cake from the sides of the pan, and invert the cake onto the wire rack. Carefully remove the paper, then loosely place it on the cake. Let the cake cool thoroughly, then discard the paper. To make the peanut butter mousse, in a large bowl, using an electric mixer on medium speed, beat the cream cheese and peanut butter until smoothly blended. On low speed, mix in the powdered sugar until it is in incorporated. The texture will not look completely smooth. Set aside. In a clean large bowl, using clean beaters, beat the cream and vanilla on medium-high speed until firm peaks form. Whisk about 1/3 of the whipped cream into the peanut butter mixture. Use a rubber spatula to gently but thoroughly fold in the remaining whipped cream. The mousse will be smooth. Invert the cake onto a serving plate so that it is now top up. Leaving a 1 inch plain edge along the top of the cake, use a small, sharp knife to cut out the center in one piece to create a cavity about 1 inch deep. Break the removed cake into pieces about 1 inch. Use a metal spatula to spread about 1/3 of the mousse in the hollowed out center of the cake. Put the cake pieces over the mousse, mounding them toward the center. Spread the remaining mousse over the cake pieces and cover the cake with it. Refrigerate the cake until the mousse is firm, about 30 minutes. Use a spatula to spread the ganache over the top and sides of the cake. Scatter the remaining 4 oz. peanut butter cup wedges over the ganache. Use a large, sharp knife to cut the cake, carefully wiping it clean after cutting each slice. Serve cold. The cake can be covered and refrigerated for up to 2 days.

Notes:

serves 12 Source: Elinor Klivans