I made this Tropical Cream Cheese Spread for the last Wining Women event of the season. The theme of the event was supposed to be Tropical Island Wines but the hostess found out that no Tropical Island wines are available for sale in the United States. At least not in our area. The hostess decided to switch the country of origin to Argentina because those wines are readily available. I was once again extremely brave (or stupid) about taking a brand new untried recipe with me to an event and I would say that I was also extremely lucky. The Tropical Cream Cheese Spread turned out to be very tasty. The strawberries I served with it were fragrant and delicious. The coconut cookies I bought were also a big hit. I wish I had kept the wrapper of those cookies so I could give them a plug here. This is a nice (easy) summery appetizer that I will make again to bring to a summer event. If you use neufchatel or light cream cheese it will be just as yummy but about 1/3 the calories. I found the recipe on http://www.worldfamousrecipes.org/.
TROPICAL CREAM-CHEESE SPREAD
Yield: About 1 & 1/2 cups.
8 ounces cream cheese or light cream cheese, at room temperature
3 tablespoons peach preserves or orange marmalade
1/4 cup crushed pineapple packed in juice or syrup, drained
1/3 cup sweetened flaked coconut (I used unsweetened coconut)
2 teaspoons honey
Combine all ingredients in the work bowl of a food processor;
Process until well blended and smooth.
Transfer the spread to a serving or storage container and cover.
Refrigerate until ready to serve. Can be kept up to 1 week in refrigerator.
Serve with fresh fruit (strawberries, banana slices, pineapple spears) or with crackers and toasted bread rounds.
The Creative Cook
Monday, May 24, 2010
I am including two of the recipes that I found on the web for Herbes de Provence Chicken and Herbes de Provence Potatoes. I don't necessarily recommend you try them together like I did. It was pretty good but could be overwhelming if you don't care for the Herbes. Both recipes are very easy to make. Why not bring a little bit of the South of France into your kitchen when you get the chance?
Chicken Herbs De Provence
1 tablespoon Herbs de Provence seasoning
• 4 teaspoons champagne vinegar (I used white wine vinegar)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 4 chicken breasts
Combine all ingredients and marinade chicken for at least two hours.
Grill until tender basting frequently with marinade or bake 30 minutes at 400.
(I had to roast the chicken about 45 minutes to get it to its proper doneness so be careful here.)
Roasted Baby Potatoes with Herbs
Recipe courtesy Giada De Laurentiis
4 to 6 servings
• 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1 tablespoon Herbes de Provence, plus extra for garnish
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and Herbes de Provence, if desired. Serve hot or warm.
The Creative Cook