Cashew Chocolate Spread (Cashewtella)

  • 2014-0819_chocolate-cashew-spread-080cup raw cashews
  • tablespoons sugar
  • ounces bittersweet chocolate, broken into small pieces
  • tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 3/8 teaspoons kosher salt
    1. Heat the oven to 350° F. Spread the cashews in a medium baking dish, and toast in the oven until lightly browned, 10 to 15 minutes, shaking the pan every few minutes. Let cool completely.
    2. In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.
    3. Heat an inch of water to a gentle simmer in the base of a double boiler. Set the top pan on the double boiler base, and add the chocolate to the top pan. When it’s melted, turn off the heat. Whisk in the butter, a few pieces at a time. Then beat in the cream. Remove the top pan from the base and set it on a counter. Stir in the cashew mixture and the salt. Divide among two 8-ounce jars. Let cool, then seal, and chill. Bring to room temperature before serving.
    4. Makes about two 8-ounce jars


beer-cheese pimento – from being dead is no excuse

8 oz. grated extra-sharp cheese *
8 oz. red rind cheese (colby) or mild American cheese, grated *
2 cloves fresh garlic
1-1/2 Tbsp. worcestershire sauce
1/2 tsp. salt
1/2 Tbsp. dry mustard
1/2 cup beer (not “lite”)
Several splashes of Tabasco
4 oz. jar diced pimientos
Mayonnaise to taste and to make spreadable +/- 2 tbsp.

Using a food processor, blend the above ingredients.  Chill.  This always improves with age.  Makes 1 quart.

First time I made this is used 1/2 tbsp salt it was WAY TOO MUCH, try starting with 1/4-1/2 tsp.  if it is too salty add 2 tbsp sour cream and more tabassco

NOTES: *  I used 16 oz sharp cheddar and it was fine.

Lemon Butter by Ina

pictured with herbsdscn76522

1/4 pound unsalted butter, at room temperature
2 teaspoons grated lemon zest
1 teaspoon kosher salt

Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.

avocado cream sauce

  • 1 cup sour cream
  • 1 ripe avocado, pitted and peeled
  • Juice of 1 lime
  • cilantro
  • a good splash of crystal

Whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.

Italian chickpea spread

1 15 ounce can chickpeas drained
2-4 tbsp water
1 tbsp roasted garlic olive oil or 1 tbsp. olive oil plus 1 clove of garlic minced
1 tsp Italian Herb Mixture *
½ teaspoon salt, or to taste
1-3 tsp balsamic vinegar or freshly squeezed lemon juice

Combine the chickpeas, 2 tbsp water, the oil, garlic, herb blend in food processor and process until smooth scraping down the sides of the bowl as needed. Add a bit more liquid if necessary to create a thick but spread able consistency and salt to taste (or make slightly thinner for a dip). Taste and add a little balsamic vinegar or lemon juice if you want to intensity the flavors.

Makes about 1 ½ cups.

Chickpea salad dressing: Thin the spread with tomato juice and balsamic vinegar to taste. Add salt and pepper to taste.

Italian Herb Mixture

1 tbsp oregano
1 tbsp basil
2 tsp thyme
2 tsp rosemary
1 ½ tsp fennel seeds
1 tsp crushed pepper flakes (optional)

Combine all of the herbs in a small wide-mouthed jar. Shake well. Store in a dark, cool place for up to 3 months.

*I made a small amount guessing at proportions and put in the coffee mill to grind the pepper flakes and fennel seeds.

Charlie’s Steak House Cheese Spread

8 ounce cream cheese
2 tablespoon minced onions, I like red onions
1 1/2 teaspoon catsup
1 1/2 teaspoon sour cream or milk
2 tablespoon sweet relish
salt and pepper to taste
3 stuffed olives diced
1 clove garlic chopped fine
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire

Let cream cheese soften then mix all ingredients. Place in covered container and refrigerate at least for 2 hours, longer if possible for flavor. If it is still too thick for your liking add milk of cream.

beet and goat cheese dip/spread

1/2 jar of beets (15 oz jar), drained
4 ounces goat cheese — soft and creamy
juice of 1/2 lemon
1 large shallot — minced
2 teaspoons thyme leaves — chopped

Place about half a jar of beets, drained into the bowl of a food processor. Pulse until chopped well. Add in the remaining ingredients and pulse until well mixed and season to taste with salt..