Recipe Booklet

14
COFFEE WHIPPED CREAM
Makes about 2 cups
1 cup heavy cream
1
⁄4 cup confectioners’ sugar, sifted
1
⁄4 teaspoon pure vanilla extract
1
⁄4 cup strong brewed coffee, chilled
Put heavy cream in a cold mixing bowl.
Using the chef’s whisk, whip the cream on
speed 5 for about a minute. Add the sifted
confectioners’ sugar and vanilla and 1 tea-
spoon of coffee. Continue beating, adding
one teaspoon of coffee at a time to taste
until cream reaches soft peak stage, about 2
to 3 minutes. (If you add too much coffee at
once, the whipped cream will break down.)
/VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOHUBCMFTQPPOT
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
HERBED CHEESE
Instead of purchasing expensive
herb-flavored cheeses, you can easily
prepare your own.
Makes about 2 cups
8 ounces cream cheese (may use
regular or lowfat), room temperature
5 ounces chèvre or other goat cheese
(soft type, not aged), room tempera-
ture
1 garlic clove, peeled and finely
chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh
parsley
1 teaspoon herbes de Provence
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon ground white pepper
dash hot sauce to taste
Put the cream cheese, chèvre, garlic, shal-
lot, parsley, herbes de Provence, and salt in
a medium bowl. Mix for 1 minute on speed
3, then increase to speed 5 to whip for an
additional 2 minutes, until light and fluffy.
Add white pepper and hot sauce to taste,
whip on speed 5 for 30 seconds longer.
Allow cheese spread to stand at least 30
minutes before serving, to allow flavors to
meld. Transfer to a resealable container and
refrigerate. Remove from refrigerator 15
minutes before serving to soften. Serve with
crackers, pita or bagel chips. It also makes a
good topping for a baked potato.
Nutritional information per serving
UBCMFTQPPOTNBEFXJUIMPXGBUDSFBNDIFFTF
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
SMOKED SALMON SPREAD
The ultimate spread for your bagel.
Makes 2 cups
8 ounces cream cheese, room tem-
perature
1
⁄4 cup sour cream
2 teaspoons fresh lemon juice
4 ounces smoked salmon, chopped
2 tablespoons chopped fresh dill
2 teaspoons finely chopped green
onion
1
⁄2 teaspoon freshly ground black pep-
per
Mix the cream cheese with sour cream and
lemon juice on speed 3 until creamy and
fluffy, about 1 minute. Add the remaining
ingredients and continue to mix on speed
2 until evenly incorporated. Transfer to a
decorative bowl and allow to rest in refrig-
erator for at least an hour to allow flavors to
meld before serving. May be prepared a day
ahead. Keep refrigerated in a covered con-
tainer until ready to use.
/VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOHDVQ
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH