Tag Archives: Sour Cream

Green Onion Spread


Many years ago I fell in love with this spread.  It was only available in limited amounts at a local grocery store.   They actually would make it and sell it at holiday’s but for some reason only made limited amounts at a time.

It was oniony, spicy, and oh so very good.    Lately I’ve been on a kind of kick of trying to replicate foods that I really like.   Why I never thought I could try to do this before, I have no idea.   100_7318

I made this last weekend and took it to a weekly gathering I attend, and watched people just inhale this.  OK, so they scooped it up with crackers, but they loved the taste.

 

Ingredients

8 oz Cream Cheese, low-fat is fine here
4 oz. low-fat sour cream
2 tablespoons mayonnaise
1 bunch green onions, minced
2 cloves garlic, minced
1/2 jalapeño, minced  (or you could add more)
1-2 ounces finely shredded Pepper Jack Cheese
To start with, chop up a bunch of green onions, or scallions if you choose.   I cut them lengthwise into quarters, and them sliced them across so they were minced.   You really don’t want chunks of onions if you can help it.   I then took a clove of garlic, from the elephant garlic I had bought, and minced that finely.   I went to the freezer and took out a half of a frozen jalapeño and minced it.   Dumped it into the bowl and added an 8 oz. block of room temperature cream cheese, mixed that together with the onions, garlic and jalapeño.
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Add the sour cream, grated Pepper Jack Cheese, and mayonnaise.    Taste at this point and you can add more Jalapeno or more cheese or just leave it as is.
I served this with some Pretzel crackers but it also tasted great with Tortilla Chips.     I also think this would be awesome on some baked potato’s, or some fresh french bread or ….
Gotta stop now, and go make some more.   I’m getting all kinds of ideas.
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Garden Dip


I think I’ve told you about the weekly get- together most Friday nights, just to chat and socialize with some women.   We discuss world affairs, local affairs, and general chit-chat.   We also bring snacks, and since I love to experiment play in the kitchen, I have fun most Friday’s.

I’ve made hummus and brought it, last week I brought this killer Feta Dip, and this week I brought this:
Garden Dip.

Well it got renamed last night, I had it in my recipe file as Garbage Dip, but they all decided it was too good to be called that.   And of course me being me, I had to play with the original recipe, which is simplicity itself, well it is if you have all the right ingredients to hand.  Which I sorta did.

Here is the recipe with the original ingredients to the side in parenthesis and in blue.

1 cup light sour cream                (1 pint sour cream)
1 sweet onion, finely chopped     (1 small onion, chopped)
1 1/2 tomato, finely chopped      (1 tomato, chopped)
1/2 cup ranch dressing               (1 package dry ranch dressing)
2 cloves garlic, minced               (1/2 tsp. Garlic Salt)
1/2 teaspoon Cavenders Greek Seasoning
1/4 package Sazon Tropical Seasoning, this could be optional

Mix all ingredients together and let sit for an hour, in the fridge before serving with either chips or with some fresh bread.

I thought I’d made a lot, but most of it was eaten and enjoyed.

I will make this again, and maybe add some cilantro, which was a suggestion made by one of the ladies.  At any rate, have fun with it yourself.

Now to go and figure out what I’m making for Tapas this week, gotta think on that one.

Æbleskiver (Danish Pancake Balls)


I love æbleskiver, and in fact make them for myself every so often, they do take a little planning, but then again, it’s for me and I’m worth it.    And gee, sometimes I just plain crave a taste from my childhood.

Mom used to make these in the summer when we were haying, she’d make them as a kind of fourth meal, and they would be inhaled.   Or she’d make them as a special breakfast from time to time, but would make a couple of pans first, then start serving them, cause gee, they would disappear rapidly, and we’d all be waiting in breathless anticipation for the next batch to come out of the pan.

To make æbleskiver, you need a special pan.   I have two, one which my mom gave me after I got married and the second one is one that my husband’s grandmother gave me.

She actually gave me her pan, the one she’d been using for many years.    Grandma not only knew what aebleskiver were, she’d made them.   When she found out I knew how to make them as well, she gave me her pan.  And I treasure it.   And yes, I did make her some æbleskiver from time to time as well.   In fact, on one memorable occasion, I made a batch, took them to her in the nursing rehab facility where she was staying at one time, and let her feast on them.   I think I was in danger of being mugged by her fellow inmates, they were jealous, as were the nurses.     That’s OK, Grandma got a nice dinner that night.

Sorry, I get sidetracked sometimes.

At any rate, I store my pans in brown paper sacks, the kind you get from the grocery store.  Keeps them rust-free and clean.  I think that’s the way my mom stored hers as well.

2 cups buttermilk
2 cups flour
1/2 tsp. baking soda
4 eggs, separated
1/4 cup sugar
2-3 tablespoons melted butter
1/4 teaspoon salt
** 2 tablespoons sour cream (optional)
1/4 stick clarified butter for frying, or peanut oil.

Separate eggs, whip egg whites til dry, and set aside.
Sift flour, baking soda and salt together, set aside.
Mix egg yolks with sugar and beat til the sugar is dissolved and the eggs yolks look almost white.   The sugar crystals should be dissolved into the yolks.
Mix the egg yolks and sugar with the buttermilk, blend well.  Add the melted butter.

Fold in the dry ingredients, mixing as little as possible, you will still have chunks of dry in there, and that’s OK.   Fold in the egg whites, cutting it through just four times.

By which I mean, you put the whites in the bowl, cut through the center and fold towards you, turn the bowl 1/4 way, fold once again, turn bowl, fold again, and finish by folding it through one last time.    Just be careful to not overmix.   You will have chunks of egg whites, but they will be small, and you do want them there.

** I added two tablespoons of sour cream this time round and really liked the taste.   I would say this would be optional, nah, from now on, I’m adding sour cream to this recipe.   I’ve been seeing a lot of pancake recipes with sour cream in them, and wanted to try it out.  I just love being a guinea pig  tastetester.

 Just like this.

Heat pan, and place a little clarified butter in each indentation, let heat.      Don’t worry if you have chunks of egg whites in the batter, they will cook just fine.   This was my husband’s grandmother’s pan.  I think she would love the idea it was being featured here.

Have a knitting needle or a wooden skewer handy or even a fork.

As soon as you’ve finished pouring the batter in the last indentation, the first aebleskiver will be ready for turning.

And I forget to take a picture of me turning them.

You lift up the edge, turning the ball a little and letting the batter flow from the middle to the bottom of the indentation.  Proceed around the whole pan, turning each one just about a quarter turn.  You do need some practice on this, and be ready to sacrifice a pan full getting the hang of it.   I usually screw up the first pan full as well, but I eat the mistakes so no one ever knows.  Just don’t tell anyone, OK?

By the time you’ve finished turning them all once, they should be a nice golden brown, and spherical in shape.  Take them out and place them onto a heated platter or just onto the plates and serve.

Traditionally these are served with Raspberry Jam and a sprinkle of powdered sugar.   I like mine with Strawberry Jam or syrup or just dipped in some sugar, there is no wrong way to eat æbleskiver.

Savoury Cheesecake


Our Boat Club potluck was last week, and Karen brought this really neat dish, and even better she gave me  the recipe and I want to share it here.   By the way, this went fast at our gathering. Very tasty.  I also want to say that Karen comes up with some really cool dishes and luckily for me, she shares, recipes that is.   Here’s the link to the original post at Spinach Tiger.

Savoury Cheesecake

1 bag, 7 oz. Kettle Chips, crushed
4 spring onions, thinly sliced
2 Tablespoons Butter
1 pound full fat cream cheese  (2- 8 ounce packages)  at room temperature.
1/3 Cup Sour Cream
1 tablespoon chopped chives
1 teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
Sea Salt and White Pepper  (no measurements given, so would use 1/4 teaspoon of each)
4 eggs

Extra chives for decorating
Sour Cream for decorating, optional

Preheat oven to 475 degrees.   One ten inch Springform pan*

Crush the potato chips up using either a rolling-pin, food processor or my favorite, put the chips in a ziploc bag and smack with your hand to make smaller chips.
Add one of the tablespoons of butter to the crushed chips and press into a springform pan, bake for 5 minutes. Set aside.

Melt the other tablespoon of butter in a small pan, add the spring onions, cook for just a minute or so to soften, but don’t brown them.  Set aside.

Whip the softened cream cheese, then add the seasonings and Sour Cream, whip until smooth.
Add the eggs, one at a time, whip until smooth and at the end add in the chopped chives.

Pour into the prepared pan and bake at 475 degrees for about 10 minutes.   Then turn the heat down to 250 degrees and continue baking for another 20 to 25 minutes or until set.   The cheesecake should be a little jiggly.

Turn oven off, and open door and allow to rest for about 15 minutes.
You can serve this warm with some crackers or toast, or go ahead and refrigerate but bring to room temperature before serving.

* If using two 6 inch springform pans, bake at 475 for 5 minutes, then turn the oven down to 250 and bake an extra 10 to 15 minutes.

It’s fun to decorate the top with some chives before baking, and you can also serve it with some sour cream spread over the top with more chopped chives and spring onions, or more of the crushed potato chips.
It would also be fun to find some Sour Cream and Onion chips to use as the crust.   But you do need the heavier weight Kettle Chips for this recipe.  The others are just too flimsy and break down too much.