There was a restaurant called The Heritage in Cincinnati that used to sell an herb mix for making cheese spread. Well, the restaurant went out of business, but my mom loved the stuff enough that I sat down with my memory of the flavor and a bottle of the stuff that was more than a decade old and figured out how to make it.
Ingredients:
1 2/3 t dried marjoram
2 1/2 t dried chives
5/16 t garlic powder
1 t thyme
1/4 t caraway
pinch of salt
Mix the ingredients together, and use 1.5 T of mix per 8 oz of cream cheese. Or even better, use half again as much and mix 4 oz of soft goat cheese into the cream cheese. Let the cheese and herb mix blend for at least a couple of hours.
The herb mix can also be made in large batches and kept in your spice cabinet.
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