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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

3044.0. "Boursin" by ISLNDS::DEXTER (Sue Dexter, 229-7658, BXC1-2/H8) Fri May 17 1991 16:38

    				Homemade Boursin
    
    8 oz. softened cream cheese		Cracked peppercorns (optional)
    4 tbs. softened butter		1/8 tsp. ea:	basil
    4 tsp. heavy cream			dill weed	marjoram
    1/4 tsp. garlic powder		oregano		thyme
    
    Add butter to cream cheese and mix well.  Gradually add cream, then
    herbs (may be "pulsed" in food processor.)
    
    Use a Tupperware hamburger press to mold the cheese, or simply pack
    into a small ramekin.
    
    Remove from mold when firm and roll in coarsely cracked peppercorns
    (place peppercorns in a clean cloth and pound with a mallet), if
    desired.  Cover well with plastic wrap and refrigerate up to a week
    (may be frozen!)
    
    			*	*	*	*
    
    I have used this (at room temp.) to fill a pastry bag and pipe into
    blanched and split peapods, then frozen them for later use.  They
    are beautiful!
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