Stuff & Nonsense: spread


Showing posts with label spread. Show all posts
Showing posts with label spread. Show all posts

28 September 2017

The Scents (& Flavors) of Autumn: Slow Cooker Apple Butter

Now that autumn is properly here, it seemed a good time wrap myself in the wonderful smells of apples and cinnamon. Also, my most recent CSA share included five pounds of absurdly large MacIntosh apples and, while I like apples, grapefruit-sized apples seemed too big for a quick snack. I thought about stuffing and baking them, but that seemed like too much work. Then I thought about slow cooker applesauce -- it's always worked out well in the past -- but that did not excite me. And then I thought ... well, what about apple butter? My mom used to can her own apple butter and it was fabulous stuff. While I doubted I could make anything as good as hers, I could certainly try.


I used a friend's spiralizer to process the apples, because I thought the thinner ribbons would cook down more quickly than chunks might, but it probably didn't matter as I left it to cook all day while I was at work. When I came home, the whole house smelled like apple pie and the apples had reduced to a dark brown sludge -- sludge sounds decidedly ewww, I know, but it's the texture I was looking for.

I whizzed everything 'round with a stick blender and then let it cook for another hour while I futzed around on the internet. Afterwords, I decanted the apple butter into my prettiest jars (which was not a good idea as the jars are blue which means the apple butter looks greenish and that's just not super appetizing) and let it cool before storing it in the fridge.

Slow Cooker Apple Butter

Yield: 1½ pints

Ingredients

  • 5 lbs of apples
  • ½ cup packed light brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground mace
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice
  • ½ tsp salt

Instructions

  1. Using the straight blade, spiralize the apples, leaving the skin on.
  2. Add apples and all other ingredients to slow cooker insert and stir to mix.
  3. Cover and cook apples on low for 10 hours on low or until apples are dark brown, completely soft, and very reduced in volume.
  4. Puree the apples with an immersion blender until smooth.
  5. Continue cooking, partially covered, on low for 1 hour more or until the apple butter has reduced to your desired thickness. (It will continue to thicken as it cools, fyi).
  6. Refrigerate apple butter in airtight containers for up to 2 weeks or freeze until needed.
What to do with apple butter? Other than the obvious straight-from-the-jar-with-a-spoon? Spread it on muffins, toast, or bagels. Pair it with chopped walnuts and stir it into your breakfast yogurt or oatmeal. Whizz it with vanilla ice cream and bourbon for a boozy shake. Bake it into a bundt!

23 September 2017

Cookbook Club!

A few months ago, I started a cookbook club at my new library. My supervisor suggested I start a nonfiction book club and a cookbook club seemed like a natural fit, considering my own interests and the patron base I was working with. I'm not sure cookbook clubs are quite on trend, anymore, but registration has maxed out every month and everyone who actually turns up has been really happy to be there and shown great creativity with their dishes.

The requirements are simple:
  1. Make a dish fitting the month's theme using a library cookbook
  2. Make copies of your recipe to share
  3. On the appointed day, at the appointed time, bring your dish and copies to the library
  4. Discuss your dish and the cookbook you used with fellow club goers
  5. Eat
The club started in July and so far we've done "Fresh Cooking with Local Produce" in June, "Cool & Refreshing Summer Salads" in July, and "Picnic Foods: Dishes to Make & Take" in August. September is "Fall Flavors," but with the hot weather we've been having and the general weirdness of the growing season, I really think it's a bit early for fall flavors. Well, that's what I get for setting the schedule three months in advance!

"Spring Coleslaw" from Cooking from the Garden: Best Recipes from Kitchen Gardener

Since I'm working, I need dishes that can be prepared in advance and then happily left alone in the fridge or on the countertop until serving. So far, I've made a spring slaw, a Middle Eastern vegetable salad, and a tray of s'more brownies. I think the slaw was the best of the three, but the brownies did not last the evening so clearly dessert is something to bring more often.

"Middle Eastern Vegetable Salad" from Ina Garten's Barefoot Contessa, How Easy Is That?

However, I am not bringing dessert this month. No, I found the perfect way to use some of my scarily huge beets! I made beet hummus from Cara Mangini's The Vegetable Butcher. It's a really simple, straight-forward recipe with only five ingredients. Just wrap the beets in foil and roast them, scrape the skin off when they're cool enough to handle, and blend with salt, lemon juice, tahini, and olive oil until smooth. Adjust the seasoning to taste -- this is important as the recipe as published is a bit bland, imho. The finished hummus keeps in the fridge for five days and is simply beautiful to look at. If you like beets, I really recommend giving this recipe a try.


Roasted beet "hummus" from The Vegetable Butcher

Can't wait to see what everyone else brings to the meeting -- "Cool Weather Comfort: Soups, Stews, & Bread" in October!



21 September 2017

Baba Ghanoush

Last week, I brought home two beautiful inky-purple eggplants from the CSA. I usually avoid cooking eggplant, because I don't have much experience with it and find it intimidating. But part of the point of joining a CSA was to experience new fruits and vegetables and extend out the borders of my culinary comfort zone. And, thus, eggplant in my kitchen.

Way back in the stone age, we'd served baba ghanoush at our wedding reception and, while I hadn't eaten it since, I remember really liking it. But now I had two eggplants -- which meant I had one backup eggplant if the first batch was terrible -- so why not try to make my own baba ghanoush? I looked at a few recipes and decided to go with Betty Crocker's "Baba Ghanoush" as it was very straight forward and used ingredients I already had on hand.

Basically, you roast eggplant and chickpeas in the oven until the chickpeas are shrunken and golden and the eggplant is worryingly charred. The chickpeas will cook faster than the eggplant, so even though you're using a timer, it's good to check on them regularly.


Once the eggplant has cooled enough to handle, you'll scoop the flesh from the eggplant and whiz it around in your food processor with the chickpeas, lemon juice, garlic (I doubled the amount of garlic), black pepper, and tahini. The flesh of the eggplant may look rather unappetizing, but it will all turn out yummy.


Sprinkle the baba ghanoush with smoked paprika and serve. Pita chips are a very traditional accompaniment but I ate mine with pretzel squares, because that's what was in the cupboard. The recipe says it serves eight, but I'd say six is more likely.


Admittedly, I don't have much experience with the stuff, but I thought this recipe made really good baba ghanoush. It's creamy, garlicky, and slightly tangy-sweet. Definitely very moreish.

20 August 2015

Improv Challenge: Tomatoes & Herbs

Ahhh, tomatoes and herbs for August's Improv Challenge. What could be more fitting? My garden tomatoes are coming right along and my herbs are prolific, to say the least. In creating this month's recipe I tried to keep it as simple as possible to let the tomatoes and herbs really shine through. (Also, I had a lot of tomatoes ripen all at once and Something Had To Be Done).


You will note my "recipe" provides no specific amounts for any of the ingredients. This is because it is all simply a matter of preference and pan size. I used a broiler pan which fit about eight diced plum and globe tomatoes. Lots of garlic and thyme, because I love them. A bit less oregano, because I find a little goes a long way.

I used Wave Hill Bread's caramelized garlic bread to make my toast as it has whole roasted garlic cloves baked right in and is just DELICIOUS. If you can't find something similar at your bakery, any crusty loaf will do.

Creamy Tomato Toast

Yield: Many servings

Ingredients

  • Garden tomatoes
  • Fresh oregano
  • Fresh thyme
  • Garlic cloves, pressed
  • Olive oil
  • Salt and pepper
  • Sliced crusty loaf
  • Soft, spreadable goat cheese

Instructions

  1. Preheat oven to 300°F.
  2. Gently toss together the chopped tomatoes, fresh oregano, thyme, and pressed garlic in a shallow baking pan. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast until the tomatoes are soft and oozy, about 2 hours.
  4. Remove pan from the oven. Use immediately or refrigerate until ready to use. (If using later, warm before spreading on toast).
  5. Switch oven to broil.
  6. Brush bread slices with olive oil.
  7. Broil bread for 5 minutes or until golden brown.
  8. Remove bread from oven, spread each slice with goat cheese, top with tomato goo, and garnish with additional herbs.


If you plan to serve these as an appetizer, just use slices from a thin, narrow loaf like a ficelle. The Wave Hill loaf I used is suitable for sandwiches and I find two creamy tomato toasts served like an open-face sandwich with a small salad or bowl of soup makes for a thoroughly satisfying lunch ... although, to be fair, I've also just ripped chunks of bread off the loaf and used them to scoop the tomatoes up straight from the pan into my mouth. It's best with the cheese, but sometimes I can't wait for the sweet, herby tomatoes to get in my belly.



20 April 2013

Figgy Ham Quesdilla & Flatbread

I made a delicious fig spread for March's Eating the Alphabet Challenge and, while I've found it's great on crackers with little blue cheese, I've been wondering what it would be like in a ham panini -- smoked ham, creamy havarti, peppery arugula, thick crusty bread. Trouble is, I don't have any bread in the house. Nor do I own a panini press.

But I do have tortillas and a skillet ...

Fig Havarti Ham Quesadilla

Fig Spread & Ham Quesadilla
Serves 1 or 2, depending

Ingredients
2 Tbsp neufchâtel
¼ cup havarti cheese, shredded [Boar's Head Cream Havarti]
2 Tbsp fig spread
2 thin slices black forest ham, sliced into fine ribbons [Boar's Head Lower Sodium]
1 handful arugula
2 8-inch whole wheat tortillas

Directions
Smear one tortilla with fig spread and the other with cream cheese leaving a ½-inch border around the edge.

Sprinkle one tortilla with shredded cheese, arugula, and ham. Cover with remaining tortilla.

Fig Havarti Ham Quesadilla

Lay the quesadilla in a very hot nonstick skillet. Cook on each side until the tortilla is crisp and golden (about 1 minutes for each side).

Remove from skillet and let sit 1-2 minutes. Cut into 4 wedges and serve with a small green salad dressed with (fig!) balsamic vinegar and olive or flax oil.
You can also make a fancy-pants flatbread "pizza" using most of the same ingredients -- smear fig spread around like you would tomato sauce on a flatbread and top with shredded havarti. Broil just until the cheese is melted and the flatbread is a little brown around the edges. Top with arugula, ham, a drizzle of fig balsamic vinegar and season with fresh ground black pepper. A sprinkling of crumbled blue cheese wouldn't go amiss, either.

Fig, Ham, Havarti & Arugula Flatbread

This is definitely a knife-and-fork pizza ... or, if you're a barbarian like me, you can roll up the flatbread and eat it like a wrap!

15 April 2013

Eating the Alphabet: F is for Figgy-Fig-Figs

I used to buy a yummy fig and ginger jam from Stonewall Kitchen, but stopped as I am the only one in my household who likes figs and it takes me so long to get through a 12.5 oz jar that the jam goes green and fuzzy before I see the bottom. I've pondered making my own jam and, since April's Eating the Alphabet challenge is E and/or F ingredients, I thought now would be as good a time as any to find a recipe.

I wanted a simple recipe with a straight-forward ingredient list. A refrigerator jam, of course, since I have no patience for hot-water baths and canning rigs. And obviously not a lot of jam, since it's just me.

While I looked at many recipes (some rather sophisticated with white wine and such), I ended up modifying a simple Weight Watchers recipe ... and a good thing, too, as it made a really yummy spread! Very figgy, but not too sweet and the lemon keeps it bright. Also very thick and sticky so, if you're like me and seriously uncoordinated in the morning, be careful not to smear it all over your eyeglasses.
Zesty Fig Spread
Modified from Weight Watchers' recipe
Makes about 1 cup of spread (2 tablespoons/serving)

Ingredients
7 oz package dried Mission figs, stems removed
[Sunmaid]
1 heaping tsp fresh peeled diced ginger root
2 oz orange juice
1 Tbsp fresh lemon juice
⅛ tsp table salt

Directions
Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid has evaporated by ¾ the amount, about 15 minutes. Remove from heat.

Place all ingredients in a food processor and pulse on medium-high speed until mixture is well combined and smooth.
What can you do with this spread, you ask? Many delicious things! Put it on crackers with a little blue cheese.

Fig & Blue on Crackers

Make a flatbread pizza with it.

Fig, Ham, Havarti & Arugula Flatbread

Or a yummy quesadilla.

Fig Havarti Ham Quesadilla

Yay for figs! Figgy-fig-figs!



15 February 2013

Sunbutter In My Food Processor

Yes, I made sunbutter in my food processor. Why? Mostly ... because I could. And it was easy. Too easy, perhaps, as I now have fantasies of making my own cashew and almond butters. I do not think The Husband will appreciate a fridge full of little jars of brown sludge as it's bad enough there's usually an entire shelf given over to my pickle collection. And the cheese drawer is contaminated with bacon-chocolate products ...

Poor, long-suffering man.

Homemade Sunbutter, Ingredients

To make the sunbutter I just ran two cups of roasted, unsalted sunflower kernels around in my food processor until they formed an slightly oily, slightly sticky, crumbly mess. With the processor still running, I drizzled in canola oil until the crumbly mess looked the "right" texture for nut butter. Then I stirred in sea salt and Penzeys Cinnamon Sugar until it tasted "right." (My sunbutter isn't as smooth as what you'll find at the market, but I like the slightly crunchy-chunky texture).

I store it in the fridge in an old glass Nutella pot and, so far, it's been a week and the butter is still good. I don't really now how long it will keep, though. I'm eating it every day -- either on toasted things or stirred into oatmeal -- so I expect it will be gone long before I need to worry about food poisoning.

13 November 2012

Watercress & Cucumber Sandwiches

I used watercress in November's Eating the Alphabet Challenge and had just enough leftover to make cucumber and cress sandwiches. While we ate these sandwiches with tomato tortellini soup they're also just fine on their own or with a little fruit salad.

Cucumber & Watercress Sandwiches

Watercress & Cucumber Sandwiches

Ingredients
3 oz neufchâtel, softened
1 cup watercress leaves & thin stems, rinsed and rung out in a tea towel
Juice of half a lemon
Salt and pepper, as desired
Unsalted butter, softened
Cucumber, sliced thin
Thin sandwich bread, crusts removed
Minced cress, for garnish

Directions
Whiz the first four ingredients around in your food processor or blender.

Spread every slice of bread with a thin coat of butter. Then spread half with a thicker coat of watercress goo. Top with thinly sliced cucumber. Sprinkle with a little minced cress. Top with the remaining buttered bread. Cut into quarters. Eat.
(You could also add a thin layer of radishes to the sandwiches for a little heat and/or add fresh dill to the watercress spread).

Cucumber & Watercress Sandwiches

10 October 2012

Bacon Jam in My Slow Cooker

I'm sure there are many ways to celebrate Columbus Day. I celebrated it with bacon jam. Many months ago, when I started mainlining Skillet Street Food's bacon spread, I pinned several DIY slow cooker bacon jam recipes because ... why not? Bacon goes in the slow cooker, double plus yumminess comes out.

Making Bacon Jam

When I finally got around to making my own bacon jam, I used King Arthur Flour's bacon jam recipe which yields a much sweeter, gooier jam than Skillet's spread. This is hardly surprising as it's full of brown sugar, cider vinegar, maple syrup, and boiled cider. It may be more sweet than savory, but it's still pure unmitigated deliciousness and I'm perfectly content to use it in everything I used Skillet's spread in.

Making Bacon Jam

I baked my bacon in the oven @ 400F° for about 20 minutes a batch -- until each square was deep brown and very crunchy. I could have fried the bacon in batches in a skillet, but I find baking creates more uniformly cooked bacon, allows me to walk away to do other things, and is also a heck of a lot easier to clean up!

Making Bacon Jam

We don't drink coffee, but I occasionally cook with it so I keep a packet of Starbucks Via Ready Brew Colombia Medium instant coffee in my spice cupboard. Each slim, easily-stored packet brews up one cup of coffee and I don't usually need more than that in any recipe. Indeed, for KAF's bacon jam, I only need three quarters of a cup. I froze the remaining quarter cup, figuring it would come in handy at some later point.

So, you ask, what will I do with this bacon jam? I'm going to toss it with roasted Brussels sprouts and tomato-braised green beans, smear it all over bread and make a fantastic grilled cheese, and ... I might just stand in front of the fridge and eat it by the spoon full.

(I strongly recommend cooking more bacon that you need for this recipe because, if you're like me, a significant amount of bacon will be lost to tasting).

15 August 2012

Eating The Alphabet: O is for Olives & Oregano

My mother taught me to sprinkle dried oregano on my sandwiches, because oregano makes a sandwich better. Salami, turkey, roast beef, ham, grilled cheese ... all better with oregano. So, when I started thinking about recipes for August's Alphabet Challenge, I spent a lot of time staring at the pot of oregano growing on my porch.

I thought about making a tapenade or muffauletta olive spread, but then Men's Health's "Croissant with Herbed Goat Cheese and Spinach" popped up on Pinterest and I knew I had found The Right Sandwich. Unfortunately, there wasn't much of a recipe so I just kind of made one up as I went along.

Olive-Oregano Goat Cheese Spread

It's a good sandwich -- full of strong flavors, but they all meld together well. If you're not fond of goat cheese, cream cheese or a Laughing Cow wedge would work well as substitutes.

Herbed Goat Cheese and Spinach Sandwich
Inspired by Men's Health

Olive-Oregano Goat Cheese Spread

Ingredients
2 Tbsp soft goat cheese
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
6 small kalamata olives, pitted and finely chopped
1 oz baby spinach leaves
1 oz bottled roasted red pepper, drained and patted dry
1 whole wheat ciabatta roll, split

Directions
Combine goat cheese with thyme, oregano, and olives.


Olive-Oregano Goat Cheese Spread

Spread thickly over one half of ciabatta. Pile with pepper and spinach. Top with remaining ciabatta half. Eat.

Makes 1 sandwich.
You could also spread the goat cheese mixture on thin slices of baguette, crown them with a bit of sliced roasted pepper and more fresh herbs, and serve them as an appetizer or snack.

Olive-Oregano Goat Cheese Spread

09 May 2012

Fast Greek-Style Dip & Salad

We threw a little shindig at work last week to celebrate our volunteers and, as always, I panicked when I saw the sign-up sheet going 'round. I never know what to bring to these things -- especially since this year, it was a "social hour" instead of a meal, which meant lots of nibble-y things instead of "sit down" food.

I knew I wanted a recipe I could throw together in the morning before work with minimal fuss that would still look good on a plate -- as if I had actually made an effort. A quick search on the Internet at lunch turned up Kraft's recipe for "10-Minute Appetizer Spread" and that seemed pretty perfect. I could make it right before work with minimal fuss, it would keep well until the "social hour," and it was savory rather than sweet (there was already a preponderance of sweets on the offing).

I modified what I thought of as the "Mediterranean" version of the recipe and it turned out really well! So well, in fact, that three people asked me for the recipe!

Creamy Mediterranean Spread

Combine 1 8 oz. package softened neufchatel cream cheese, ½ cup light mayonnaise, and 1 tablespoon Penzeys Greek seasoning blend.

IMG_3557

Plop into a serving dish -- I used a shallow soup bowl -- and top with ½ cup chopped seeded Campari tomatoes, ½ cup chopped unpeeled seeded English cucumber, ¼ cup chopped black olives, and ½ cup crumbled feta with garlic and herbs.

IMG_3552

I lay the diced seeded tomatoes and cucumbers on paper towels for about an hour before assembling the dish, hoping to get some of the water out of them. I also drained and blotted the olives very well.

As my amounts turned out differently from Kraft's (I did't want to bury the cream cheese mix in a mound of vegetables), I ended up with leftover chopped vegetables. I tossed the excess vegetables and cheese with cold diced beef leftover from Sunday dinner and a little Greek vinaigrette to make a lettuceless salad.
Easy Greek(ish) Chopped Salad

¼ cup diced seeded tomatoes
¼ cup diced seeded cucumbers
2 Tbsp black olives
2 Tbsp crumbled garlic and herb feta
4 oz diced cold roast beef
2 Tbsp Marie's Greek vinaigrette

Combine all. Toss well. Eat.

15 April 2012

Eating the Alphabet: E is for Edamame

I knew I wanted to use edamame for April's Eating the Alphabet Challenge as I like edamame a lot, but only ever eat it on its own as a snack and so thought this would be the perfect time to try using it in a "proper" recipe. I tried three recipes, but Bon Appétit's "Edamame Hummus" was clearly the best pick of the bunch.

While I liked this dip a great deal, I’m reluctant to call it hummus as it contains no chickpeas or sesame and, really, tastes nothing like any hummus I’ve ever eaten. It is very green and very refreshing, though, and I found I couldn’t stop eating it! It was like eating spring on a cracker endive whotsit.

Edamame & Pea

I halved the recipe as I was the only one who would be eating it and 6 cups seemed a bit much for one ... but maybe it wouldn’t have been as I ate 3 cups in 3 days! The dip kept well, retaining its bright green color and tasting as fresh on Wednesday as it did on Monday. I ate it with endive, as indicated in the recipe, but also with pretzel crisps and pita chips when I ran out of endive.

I’d only bought one small head of endive as I’d never eaten it before and wasn’t sure what I’d think of it. I followed the directions from "Easy French Food" for preparing endive and found it to be pretty simple, stress-free work. Alas, the endive spears were a bit meh. Crisp and slightly bitter, they didn’t seem like anything to write home about. I guess they’re just one of those things that make an excellent vehicle for other foods, but don’t stand out on their own. Oh well, the endive was only 50¢ per head so it was not an expensive disappointment! (And now I know endive doesn’t make me swoon and, surely, that’s worth knowing).
Edamame Hummus
Adapted from Bon Appétit, December 2011


Making Edamame & Pea

2 10-ounce packages frozen shelled edamame (soybeans) [1 10-ounce package]
Kosher salt [omitted]
2 10-ounce packages frozen peas ) [1 10-ounce package]
½ cup fresh lemon juice [¼ cup]
2 teaspoons minced garlic
½ teaspoon ground coriander [omitted]
¼ teaspoon ground cumin [½ tsp]
¾ cup extra-virgin olive oil plus more for drizzling [6 Tbsp]
¼ cup chopped fresh cilantro plus more for garnish [2 Tbsp]
¼ cup chopped fresh mint plus more for garnish [2 Tbsp]
Freshly ground black pepper [and salt, to taste]
Endive spears [or dip transport of choice]

Cook edamame in a large pot of boiling salted [I omitted the salt] water until tender, 3–5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute.

Transfer peas to bowl with edamame; let cool. Drain well.

Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint.


[I don’t understand why the directions had me do some of it in a food processor and some of it in a bowl when it seems like I could have done it all in the food processor and avoided dirtying extra equipment. I recommend whacking everything in your food processor and giving it a good whirl].

Season with salt and pepper. Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
Edamame & Pea

26 March 2012

Cooking The Books: The Unofficial Hunger Games Cookbook

I brought The Unofficial Hunger Games Cookbook home from the library over the weekend and I have mixed feelings about it. It's rather contrived, trying way too hard to explain how every single recipe slots into The Hunger Games universe -- the description for "Hazelle's Beaver Stew with Rosemary Potatoes" goes too far by claiming "the beaver represents hard work and family." Dude. Sometimes a beaver is just a piece of meat. And where does a good suburban cook get beaver, anyway?

(She wants to know where to get some beaver) *snickers*

Ahem.

Hokiness aside, I must admit I am seriously enjoying cooking from The Unofficial Hunger Games Cookbook. So far, I have made two recipes -- "Pimm's Sweet Goat Cheese Salad" and "From Casual to Formal: Fruit Nut Spread At The Capitol Banquet." To me, they are both spring dishes and would work well served at an Easter or Mother's Day brunch. They're also reasonably healthful so you can feel righteous while eating them.

"Prim's Sweet Goat Cheese Salad"

Salad Ingredients

Ingredients: romaine, blueberries, raspberries, dried cranberries, sunflower seed kernels, chopped pecans, goat cheese crumbles, white balsamic vinegar, maple syrup, olive oil.

Maple Vinaigrette

Combine white balsamic vinegar, olive oil, and maple syrup.

IMG_3288

Toss the salad ingredients together. Drizzle with vinaigrette. Say "Ohhhh, pretty!" and eat. So good!

"From Casual to Formal: Fruit Nut Spread At The Capitol Banquet"

Berry Cream Cheese Spread

Ingredients: raspberries and blueberries, almonds, cream cheese, maple-flavored yoghurt.

Berry Cream Cheese Spread

Run everything through your food processor until creamy and smooth.

IMG_3291

Serve smeared on bagels or flat bread.

I made my spread with light cream cheese and low-fat yogurt and it's really quite good -- light, creamy, and full of berry goodness. It makes a nice change from regular cream cheese and is probably a lot healthier than the berry-flavored cream cheese spread you can buy at the market. I've been eating it for breakfast, smeared on toasted VitaBuns, with some extra berries on the side.

Will I be making more recipes from The Unofficial Hunger Games Cookbook? You betcha. Looking forward to "Fresh From the Careers' Package: Super Healthy Dried Fruit Quinoa Salad" and "Survival of the Fittest: Quinoa and Black Bean Salad For Bonnie and Twill" among others.