Savory Coeurs A La Creme Recipes

HERB COEUR A LA CREME

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm.
• Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
• When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers and a small knife.

SAVORY COEURS A LA CREME

Steps:

• Line 4 Coeur a la Creme molds with a double layer of cheesecloth, and place on a rimmed baking sheet. Stir together cheeses, cream, and salt in a bowl. Transfer to a food processor; pulse until just smooth (be careful not to overprocess or the mixture may become too soft to hold its shape).
• Divide cheese mixture among prepared molds, and smooth tops. Cover with plastic wrap. Refrigerate overnight.
• Remove plastic. Use cheesecloth as handles to remove individual cheese mixtures. Turn out onto a cheese tray, and remove cheesecloth. Serve with endive.

COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE

Steps:

• Make the coeur à la crème:
• Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
• Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
• Make the strawberry sauce:
• Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
• To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
• Do Ahead:
• Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.

SAVORY COEUR A LA CREME

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
• Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
• When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

SAVORY COEUR A LA CREME

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
• Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
• When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

SAVORY COEUR A LA CREME

Steps:

• Place a colander in a 2-qt glass measure or possibly bowl. Line colander with 4 layers of cheesecloth, letting cheesecloth hang over the edge of colander. Spoon the yogurt into colander. Cover loosely with plastic wrap; chill 12 hrs. Spoon liquid removed yogurt into a bowl, and set aside; throw away cheesecloth and liquid. Moisten another 3 layers of cheesecloth in wine; squeeze excess wine from cheesecloth till barely damp, reserving 2 Tbsp. of wine. Line a 4-c. gelatin mold or possibly heart-shaped cake pan with the dampened cheesecloth, letting cheesecloth hang over edge of mold, and set aside. Combine reserved 2 Tbsp. of wine, grated onion, cream cheeses, and salad dressing fold in a large bowl; beat at low speed of a mixer till smooth. Stir in liquid removed yogurt; set aside. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring till gelatin dissolves. Remove from heat; let cold slightly. Stir 2 Tbsp. yogurt mix into gelatin mix with a wire whisk. Add in gelatin mix to remaining yogurt mix, stirring well. Spoon yogurt mix into prepared mold. Fold cheesecloth over top of yogurt mix, and refrigerateup to 24 hrs (mix will get a rubbery texture if chilled more than 24 hrs). Yield:32 servings (serving size: 2 Tbsp.). Serving Ideas : Serve with heart-shaped lahvosh or possibly plain crackers. NOTES : To serve, unfold cheesecloth, and invert mold onto a serving plate; throw away cheesecloth. Garnish with fresh herbs, if you like.