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Flavored Cream Cheeses

Source of Recipe

martha stewart living


Recipe Introduction

Pipe these easy, elegant toppings on slices of round vegetables, baby carrots halved lengthwise, or vegetables that naturally hold the filling, like celery and endive. Apply the cream cheese with a variety of pastry tips.

List of Ingredients

Dill Cream Cheese
1/3 cup packed roughly chopped fresh dill
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt

Cream Cheese
8 ounces cream cheese, room temperature
2 ounces crème fraîche

Wasabi Paste
8 ounces cream cheese, room temperature
2 tablespoons wasabi (Japanese mustard) paste

Beet Cream Cheese
1/4 cup beet juice, from 1 small beet (or purchased)
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt

Carrot Cardamom Cream Cheese
1/4 cup carrot juice, from 2 carrots (or purchased)
Seeds from 2 cardamom pods
8 ounces cream cheese, room temperature
Coarse salt








Recipe


1. Combine the ingredients in a medium bowl, and mix until thoroughly incorporated. The cream cheeses will keep in an airtight container in the refrigerator for 2 to 3 days.