Chutney Cream Cheese with Gingersnaps

I have not seen a recipe like this in donkeys’ years. It’s super simple, but has a lot of flavor, if, and that’s a big if, you like these kinds of flavors. To me these are great, and underused, flavors and while the MotH and the Boy both tried this, it was largely left to me to finish. Gee, rough job. I will go out on a limb and say this is not breakfast food though. Afternoon snack, especially with some hot tea, was just lovely.

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16 ounces cream cheese, softened
1⁄2 cup chopped chutney
2 Tbs sultanas (the pretty raisins)
2 teaspoons curry powder
1⁄2 teaspoon dry mustard

Mix softened cream cheese with curry powder and mustard. add the chutney and mix together well. Place in fridge at least 3 hours or overnight.

Serve with gingersnaps.

Source: Genius Kitchen

Guinness Pub Cheese

Pub cheese is such a wonderful thing. I guess, that only applies when I make it myself. I really don’t want to purchase “pub cheese” from a grocery store – sorry to the Publix.

The fact that this recipe has Guinness in it makes it all the better. I made it the first time as a trial run for a pot luck at work. I am happy to report, it was a great success.

Never hurts that it is super easy, does it?

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2 blocks cream cheese, softened to room temperature
2 c. shredded Cheddar
1/4 c. beer, such as Guinness
1 tbsp. chives
1 tsp. garlic powder
kosher salt
Freshly ground black pepper

In a large bowl, mix together all ingredients. Season with salt and pepper. Garnish with chives and serve with dippers of your choice.

Source: delish.com

Snake Bite Cake

Another take on a Guinness cake for St. Patrick’s Day. Never enough Guinness in baked goods if you ask me. Never enough Guinness in me either.

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1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
8 Tbs unsalted butter, melted and cooled
3/4 cup Guinness Extra Stout, at room temperature

8 Tbs unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar, sifted
1/4 cup fermented pear cider

Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan.

Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl. In a large bowl, whisk together the eggs and sour cream. Then whisk in the melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar, mixing until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready.

When the cake is cool, transfer it to a platter. Spread the frosting on top of the cake, taking care to push it all the way to the edges.

Notes: used Ciderboys First Press Apple Cider
Mix dry ingredients 8 March
Make cake 9 March – refrigerated
Make frosting 13 March – Chilled frosting overnight. Used a little more powdered sugar than called for.
Frost & Photo 14 March

The cake is a dream. The frosting not so much. Cider taste was not a favorite and the texture was not what I prefer. I will make the cake again though. Easy, chocolate, rich. Might make good cupcakes.

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Source: Food52

Turkey Tea Sandwiches

I tried this on a total fluke and I’ll be damned it they were not delicious. They are one of the Boy’s favorite things. They make no sense, but still work in a simple way – a mixture of flavors that just, oddly, work.

D&D_2578I have no expectation that any of you will try it, but sometimes you just have to let that kitchen curiosity loose and do something for the hell of it. I do that a lot – hell, experimenting in the kitchen is the best part, in my opinion.

12 ounces (1 bar and a half)^ cream cheese, room temperature
1/2 cup minced scallions, white and green parts
Pinch kosher salt
Freshly ground black pepper
1 loaf dense cranberry-walnut bread, thinly sliced at the bakery
1/3 pound thin slices smoked turkey breast – from the deli

Combine the cream cheese, scallions and the salt and pepper in an stand mixer and mix together.*

Lay out 8 slices of bread and spread them all with a decent layer of scallion cream cheese. Place a generous layer of turkey on those slices. Basically just make a sandwich with bread, cream cheese spread, in whatever form it takes, and turkey. This is not rocket science people.

put the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with the ever difficult cling film. Refrigerate until the cream cheese is firm.

Cut off the crusts of each sandwich with a serrated knife and cut each sandwich in half diagonally and then cut each half diagonally again, to make small triangles. Serve chilled or at room temperature (my preference)

Source: Ina Garten with my some few changes.

^Or go all in with two bars of softened cream cheese – why not?

*I added a few extra chopped dried cranberries and some minced chives to the mix.

If you cannot find a dried fruit/nut bread, just find a bread you like – something hearty – and add the dried fruits and nuts to the cream cheese. It works and I have done it several times.

Make sure a decent amount of salt is involved. Some lemon zest probably would not go amiss. A thought for next time perhaps.