Superior Pecan Spread

 

The excruciatingly correct Mr. O-P does not like the name of this dish. He argues that nothing can be called “superior” until taste-tested against all others of its type, and even then cannot be truly referred to as superior because of varying tastes. Sometimes Mr. O-P can be downright punchable!

This blog post is for everyone who attended the Boxing Day dinner, sampled this spread, and begged for the recipe. I have yet to meet anyone whom this does not please. Adults like it, children like it (tested on children as young as three, who gobbled it up with delight), my green pepper-hating son likes it. 

It is easy, can be prepared a day ahead (store the toasted, chopped pecans separately and add just prior to baking), and requires no special serveware, just a simple pie plate, yet still manages to look elegant. 

The recipe dates back to the seventies, and has served me well, year after year. I hope you enjoy it as much as we do. 

Superior Pecan Spread

1 8-ounce package Philadelphia Cream Cheese, softened

2 Tablespoons whole milk

1 2-ounce package dried beef (Buddig recommended), diced

¼ cup green pepper, finely diced

4 scallions, finely chopped

½ cup sour cream

½ teaspoon garlic salt

¼ teaspoon freshly ground black pepper

½ cup pecans, coarsely chopped, toasted

Preheat oven to 350°F.

Place all ingredients (EXCEPT PECANS) into a medium mixing bowl and beat together, using a hand mixer, until thoroughly combined.  Spread in the bottom of an 8-inch pie plate, and sprinkle toasted pecans on top to cover.  Place into preheated oven and bake for 20-25 minutes until hot and bubbling at the edges.  Serve hot with the cracker of your choice.  Can be made ahead and refrigerated up to one day before baking.

Homemade Boursin Cheese

I've often wondered, maybe you have too, as to why Boursin cheese is so expensive.  Why?  It's cheese, it's herbs, what's so expensive about that?  I suspect the French name ups the price a buck or two and perhaps the quality of the cheese, but when you get down to it, it's really pretty basic.  If you like Boursin the way I do, and enjoy using it in recipes in addition to enjoying it with crackers or crudites, then you will love this clone of the pricey version.  It is easy to put together and I think you'll be amazed at just how close it comes to the taste of the original.  The advantage in making your own, of course, is that you can alter the herbs any way you see fit, to reflect your personal tastes -- can't do that with the purchased version!  Give it a try, and let me know what you think.  Oh, and be sure to look in tomorrow and I'll show you what I did with the cheese.  Yum!

HOMEMADE BOURSIN CHEESE

2 medium garlic gloves, run through a garlic press
1 stick butter, room temperature
2-8 oz. packages Philadelphia Cream Cheese (no substitutions!), room temperature
4 tablespoons freshly grated Parmesan cheese
1 teaspoon dried dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried chives
1/2 teaspoon freshly ground black pepper (I used Tellicherry)
1/4 teaspoon dried thyme
1 tablespoons dried parsley
 Pinch of salt (about 1/8 teaspoon)

Directions: 

In a medium mixing bowl, beat together the butter and cheese.  If it is truly at room temperature, it will blend together quickly and be very creamy.  Add garlic puree; blend.  Add all remaining ingredients and mix well.  Turn out into a lidded container large enough to hold the cheese and store it in the refrigerator.  Using dried herbs, the cheese will keep for two weeks.

Bring to room temperature. Serve with crudites or crackers...OR check my blog tomorrow for something delicious for breakfast or brunch using this cheese as an ingredient.

NOTE:  Make sure that all of your dried herbs are fresh.  If you can't smell and identify them when you open the jar, throw them away.  If you prefer, you may substitute fresh herbs for some of the dry (tripling the amount of fresh) but due to the moisture content in the fresh herbs, your cheese will not last as long.  I used all dried herbs and the end result was delicious.

This post is linked to:
Fresh Food Friday @ La Bella Vita
Flaunt It Friday @ Chic on a Shoestring Decorating
Friday Link Party @ Creation Corner
Feature Yourself Friday @ Fingerprints on the Fridge