Cream cheese is the essential ingredient in this classic cake frosting, but it's versatile enough to be used in nearly any part of a menu, from appetisers to desserts.
- LIFESTYLE MEDIA GROUP/Distributed by Universal Press Syndicate
Cream Cheese: The start of something good
A PACKAGE or tub of cream cheese on the refrigerator shelf suggests dozens of delicious possibilities. Enjoy a schmear on your next bagel. Stir some into scrambled eggs, salad dressings or pasta. Stuff it into cored apples, split strawberries, celery stalks or snow pea pods. Add it to sauces or soups. Whip it up into pates and dips. Or make it into pastries, cheesecakes, frostings and other desserts.
The versatility of cream
cheese lies in its mellow yet slightly tangy taste and its smooth, moist texture. Like
cottage cheese, ricotta and other soft, unripened cheeses, it has a shorter shelf life than aged cheeses. Tightly covered and refrigerated, it typically keeps well for two or three weeks.
Most supermarkets offer two types of cream cheese: plain and flavoured varieties blended with fruit, herbs, salmon or vegetables. To make them easier to spread, both types generally include vegetable gum and sometimes other additives. Whipped cream cheese,
packed in plastic tubs, has air beaten into it to lighten it and improve its spreadability. Slightly more difficult to find
but well worth looking for is "natural" cream cheese, produced without additives (other than salt). This traditional cream cheese is rich-tasting and naturally creamy, but more expensive than standard brands.
Cream Cheese Frosting
A classic for carrot, poppy seed or spice cake, this frosting mixes quickly, requires no cooking, and has a fine consistency for spreading or piping.
6 oz. cream cheese, softened
1/4 cup unsalted butter,
softened
2 cups sifted confectioners'
sugar
2 tsp. lemon juice
(1 tsp. lime juice)
METHOD
Cream softened cream cheese with butter. Gradually add confectioners' sugar and lemon juice, beating until very smooth.
Cream-Cheese
Salmon Spread
Excellent with bagels, toast or crudités, this cream cheese spread makes a small amount of smoked salmon go a long way.
1/2 cup finely chopped
smoked salmon
2 tbsp. lemon juice
(1 tbsp. lime juice)
4 ozs. regular or reduced-fat
cream cheese, softened
2 tbsp. minced red onion
Freshly ground pepper, to taste
METHOD
Using an electric mixer, blender or food processor, thoroughly mix all ingredients until smooth. Spoon into a crock, cover with plastic wrap, and refrigerate for up to 24 hours until serving time.
Makes about 1 cup.
Cream Cheese Dressing
for Fruit Salads
The addition of plum jam sweetens this luxurious dressing and tints it a lovely pink.
1 regular package (3 oz.)
cream cheese, softened
1 tbsp. lemon juice
(1/2 tbsp. lime juice)
2 tbsp. plum jam
3/4 cup whipping cream
METHOD
With an electric mixer, beat cream cheese until creamy. Gradually beat in lemon juice, jam and whipping cream, beating until dressing is thick. Cover and refrigerate for about 1 hour to blend flavours before serving with fruit salad.
Makes about 1 1/2 cups.
Cream Cheese Pastry
Pie crust made with cream cheese has an appealing, tangy flavour and the structural strength to hold moist fruit or custard fillings without collapsing.
1 cup all-purpose flour
Pinch salt
4 oz. regular cream cheese,
softened
1/4 cup solid vegetable
shortening or butter, chilled
3 tablespoons ice water
METHOD
1. In a medium bowl, sift flour and salt together. Cut in cream cheese and shortening until mixture resembles coarse crumbs.
2. Add water, stirring with a fork to moisten. Press dough into a ball and knead lightly until smooth.
3. Wrap with plastic film and refrigerate 30 minutes before rolling out.
Makes 1 (9-inch) crust.
Coeur A La Creme
With Berries
This traditional French dessert is a flavourful match for fresh berries. As elegant as a fruit tart, only crustless, it is made in a heart-shaped ceramic mould. Small holes in the mould allow excess moisture to drain away as the dessert sets up in the refrigerator. Although the dessert needs to chill at least four hours, it can be made up to two days ahead.
Superfine sugar is a fine grind of granulated sugar that dissolves readily, making it useful for sweetening cold drinks, raw fruits and uncooked desserts such as this one.
1 cup (8 oz.) cream cheese
1/2 cup creme fraiche
or sour cream
1/4 cup whipping cream
1/4 cup superfine sugar
Pinch salt
1/2 tsp. vanilla extract
Dampened cheesecloth,
for lining mould(s)
3 cups whole or lightly
crushed mixed berries,
lightly sweetened
Fresh mint leaves (optional)
METHOD
1. In a medium electric mixer bowl, combine cream cheese, creme fraiche, whipping cream, sugar, salt and vanilla. Beat until smooth.
2. Line a 7-inch coeur a la creme mould or 4 (3-inch) moulds with double thickness of dampened cheesecloth. Spoon cheese mixture into mould, smoothing the top. Set mould, top side up, on a plate to catch any excess liquid that drains out of the holes; chill at least 4 hours or up to 2 days.
3. To serve, gently unmould on to platter or individual serving plates, removing cheesecloth. Spoon berries over cheese. Garnish with fresh mint, if used.
Serves 4.
Cream cheese is the essential ingredient in this classic cake frosting, but it's versatile enough to be used in nearly any part of a menu, from appetisers to desserts.
CREDIT: Lifestyle Media Group/Distributed by Universal Press Syndicate
