This recipe comes from Paula Deen. It tastes exactly like the boursin cheese sold at stores, for a fraction of the cost! I like to serve this spread with buttery crackers. You could also use it to make sandwiches, etc... The prep time does not include softening of cream cheese, butter or the refrigeration time.
Stays spreadable even straight from the refrigerator. Try it on acorn squash, sweet potatoes. This is delicious on french toast, regular toast, waffles; it's especially good on corn bread. It's not too sweet in spite of the maple syrup. I've only used real maple syrup, but if you use a syrup blend that should work too. Recipe from FoodDownUnder.
This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch.
I store the whipped butter in a glass covered container on the counter top in cooler weather. In warmer weather I store it in the refrigerator and bring it to room temperature before using.
Side dishes should never be an afterthought, but with the demands of holiday entertaining it is tempting to devote all your energies to presenting an extraordinary main dish -- accompanied with a side dish out of a can.
This holiday season, Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S., is here to help.
Just like peanut butter, but peanut-free! Made for a child who was allergic to peanuts but not tree nuts.
For the pecans, you can roast them or do this raw with the bags of chopped pecans available in the baking aisle.
Vegetable oil can be substituted with safflower, canola, etc.
A basic pesto sauce using fresh basil and pine nuts. Traditionally pesto is made by grinding fresh herbs, garlic, olive oil & nuts by hand with a mortar and pestle. While fun to do, it is time consuming, but with modern conveniences we can now cheat a little bit. This recipe uses a food processor but you can also finely chop everything with a good knife or a mezzaluna.
See *Note below for a list of optional ingredients and feel free to use and experiment with any combination of herbs and nuts you may have available.