February 02, 2015
Alouette makes my favorite Garlic-and-Herb cream cheese. They used to make cream cheese flavored with black pepper, which was wonderful, but they don't any more. A couple of days ago it occurred to me that I could make it for myself, so today I tried it.
It's easy to underestimate the amount of cheese and overestimate the amount of pepper, I found. I ended up adding pepper several times, ultimately about six times this much.
After giving it a thorough mixing, put it in a plastic container and refrigerate for several hours. The flavor components that make fresh-ground black pepper taste so good are mostly oil-soluble, so it takes a while for them to leech out into the cheese. Over the course of several hours I mixed it up about three times, and the last time I added a bunch more pepper because it just didn't taste like enough.
Serve on Ritz Crackers (the bachelor chef's best friend). And how did it taste? Excellent. The pepper flavor was distinct but didn't overpower the cheese flavor, and it left a nice mild burn in my mouth without making me scream in pain. This was ridiculously easy and the result was very tasty.
If I can do it, you can do it.
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At Chizumatic, we take pride in being incomplete, incorrect, inconsistent, and unfair. We do all of them deliberately.
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