Recipezaar: Spreads,Fruit recipes

Blue Cheese Pata

Thu, 31 Aug 2006 13:34:51 -0400

A recipe which came from one of our neighbors.This makes 2 2/3 cups -- posted by BLUE ROSE

Apple Ball

Fri, 01 Sep 2006 16:13:28 -0400

There are three apple cheese balls here, but this one is really good and different. I didn't think I'd like cheese with apples, but the flavors went well together. Passive time is chill time. -- posted by Redneck Epicurean

Ham and Cherry Roll-Ups

Sun, 03 Sep 2006 21:12:21 -0400

Prepare and refrigerate these easy appetizers up to 1 day ahead. These are easy roll-ups for a quick tailgate party. -- posted by Charlotte J

Sweet Cheese Dip

Mon, 11 Sep 2006 20:18:20 -0400

OK, so the ingredients sound a little weird but OMG this stuff is VERY addictive. -- posted by mydesigirl

Chile-Banana-Mango Ketchup

Wed, 13 Sep 2006 19:15:29 -0400

Although the base of ketchup is traditionally tomato, this one calls for tropical fruits. It will keep, covered, up to a week in the refridgerator, or can be bottled for future use. This ketchup is wonderful spooned over grilled seafood, or you can use it in place of tomato ketchup. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach. -- posted by Chef Sean #2

Minted Broad / Fava Bean Puree

Mon, 18 Sep 2006 23:13:12 -0400

Since I have been back in NZ I have had the chance to go through my old Cuisine magazines. There are some fantastic recipes in them, this is based on one by Julie Biuso. Great with bread and cheeses/meats. -- posted by LilKiwiChicken

Apricot, Cranberry & Almond Stuffed Brie

Fri, 29 Sep 2006 20:24:56 -0400

This is a wonderful elegant fall appetizer. Serve with assorted crackers. So quick and so easy. -- posted by Queenkungfu

Caramel Apple Cheese Ball

Mon, 02 Oct 2006 22:06:36 -0400

One of my favorite treats is caramel and apples, most usually just the store-bought caramel will do. I'm not terribly fussy when it comes to something like that. However, if I'm entertaining, which I used to do quite a bit, I want to go a bit farther than a tub of dip and a cut-up apple. This was delicious and when I read the recipe in gourmet class, could NOT wait to try it. The first time I got to sample it, I didn't make it; the girl next to me did. She didn't like it. I told her she was nuts. It's a bit unusual for a cheese ball, but hey, who says the norm is always the way to go?? The cheeseball is an alternative to "straight" dipping apples. I like to drizzle the caramel on top of the nuts when serving. I have also just spread the mixture on a graham cracker and topped with an apple slice. It's up to you to use the caramel. Passive time is refrigerator time, but is very approximate. -- posted by Redneck Epicurean

Olive Tapenade

Sun, 08 Oct 2006 20:25:07 -0400

This is my rendition of the "caviar of Provence" I recommends that you "muddle" the garlic cloves rather than chop them in the food processor. This is best done with a mortar and pestle. This procedure releases the wonderful garlic flavor. -- posted by R. Warren Meddoff

Hummus With Chipotles & a Hint of Orange

Sat, 14 Oct 2006 17:45:00 -0400

I kicked up my Recipe #51535 Rich, Smooth, & Healthy hummus by adding chipotle in adobo sauce and refreshing orange juice and zest! Serve with toasted pitas. Use as a spread in wraps. Spread on toasted rye topped with ripe tomatoes. Also add diced roasted red peppers if you like. -- posted by ~Rita~

Sardine Dip

Sun, 22 Oct 2006 13:26:04 -0400

Sardines are so good for you but are not a "favorite" among the food groups. This is my attempt to offer you a nice something. -- posted by Manami

Smokey Cheddar-Pecan Spread

Tue, 24 Oct 2006 21:24:21 -0400

My grandmother used to make a version of this around the holidays every year and I have always loved it! I've always had it served with crackers, although I suppose you could have it with bread or veggies, too. -- posted by Ameliahead

Creamy Waldorf Potato Topper

Sat, 04 Nov 2006 07:23:09 -0500

Try jacket potatoes with this creamy Waldorf potato topping or stuff it into pitas with lettuce for a portable waldorf salad. -- posted by PinkCherryBlossom

Stilton Pate

Sun, 05 Nov 2006 13:31:46 -0500

Easy Christmassy starter with melba toast. Can be frozen at the end of step one for 3 months. -- posted by PinkCherryBlossom

Pomegranate Clementine Butter

Mon, 13 Nov 2006 17:46:59 -0500

Any orange or mandarin variety may be substituted for Clementines. -- posted by Charlotte J

Cream Cheese and Cashew Pate

Fri, 24 Nov 2006 22:25:15 -0500

A simple easy pate that can be easily whipped up for a light lunch or starter. -- posted by PinkCherryBlossom

Pumpkin Cheese Spread

Mon, 04 Dec 2006 16:57:43 -0500

A festive holiday spread or just a winter spread. Consider using a festive mold! -- posted by Tish

Greek Whipped Feta (Kopanisti)

Fri, 15 Dec 2006 15:53:18 -0500

Serve as a dip, with crudités or toasted bread wedges. Dollop on pasta dishes. Or use in place of mayo on sandwiches. -- posted by Dancer^

Hot Pepper Peach Preserves Cheese Ball

Sun, 31 Dec 2006 12:34:58 -0500

This is a deceptive cheese ball! On the outside it appears to be a fluffy white snow ball - but on the inside is a lovely combination of creamy cheese, sweet-but-spicy hot pepper peach preserves, pungent onion and firey jalapeno. The recipe is a staple on New Years Eve at my friend Annette G's house and comes from Robert Rothchild Farm gourmet foods. They make a mean Hot Pepper Peach Preserves! Estimated time includes chilling time. -- posted by acerast

Apricot Stilton Potted Cheese

Wed, 03 Jan 2007 13:20:26 -0500

A great gift for the Holiday season. From the BBC's Vegetarian Christmas Magazine. -- posted by Houmous Monster

Cheese Roll

Tue, 09 Jan 2007 15:40:44 -0500

When I was a kid my great aunt Margaret would serve this with crackers before dinner. All the adults raved about it and I was not impressed. Then I grew up and tried it again and changed my mind its delicious! Prep time includes chilling time. NOTE: Its very important that the cheeses be at room temperature. They wont mix properly if they are cold. -- posted by Patty Mae

Wensleydale and Apple Pate

Fri, 12 Jan 2007 16:36:32 -0500

I love Wensleydale and fruit this pate is delicious! I'm going to try it soon with pears. From Sainsbury's supermarket. Cooking time includes chilling time. -- posted by PinkCherryBlossom

Tropical Cream Cheese Spread

Mon, 15 Jan 2007 20:23:08 -0500

This is great on banana breads, or any sweet bread, bagels, or toast. You can also eat it on graham crackers and fruit. I also like it smeared on those little butter cookies. -- posted by Redneck Epicurean

Spicy Baked Party Dip

Sat, 03 Feb 2007 21:48:18 -0500

To save time toast the nuts in advance, if you are serving a crowd prepare two recipes and serve in two separate dishes. Prep time includes toasting nuts. -- posted by KITTENCAL

Chutney Baked Brie

Sun, 04 Feb 2007 14:34:37 -0500

I saw this on allrecipes.com and it sounded so wonderful, that we made it right away. I love Brie, & cashews and then baked - what can be bad? This would be wonderful for Super Bowl Sunday here in Miami - yeah! -- posted by Manami

Yummy Strawberry Butter

Wed, 07 Feb 2007 16:29:37 -0500

Found this on the Sam's Club website - little bit of a twist on the standard Strawberry Butter recipes posted on zaar!! Note: Cook time is actually chill time. -- posted by Mom2Rose

Mango Chutney Spread

Sun, 11 Feb 2007 23:06:16 -0500

From a cookbook called Foods and Flights of Fancy -- posted by Recipe Junkie

Roquefort Cheesecake With Pecans

Fri, 23 Feb 2007 22:06:39 -0500

I served this appetizer with a mixture of crackers at our Zaar pot luck tapas party ........ everybody said that it was delicious! I used a mixture of Roquefort & Blue cheese. If your food processor isn't large enough, use an electric mixer on low speed. -- posted by CountryLady

Peach and Roasted Red Pepper Bruschetta

Sun, 25 Feb 2007 23:50:06 -0500

By Jennifer Mackenzie of Food and Drink, who says: The sunny summer flavours of roasted peppers and juicy peaches give new life to this favourite appetizer. Try the bruschetta mixture on grilled fish or chicken, too. Assemble just before serving for the best texture or, serve the toasts on a platter with the topping in a bowl and allow guests to build their own. -- posted by ~Leslie~

Artichoke Pesto

Thu, 08 Mar 2007 20:00:55 -0500

A low-fat version from Weight Watchers "Quick Italian Favorites" (2006) -- posted by Vino Girl

Brazilian Court Orange Butter

Fri, 09 Mar 2007 15:00:39 -0500

A Sunday morning luxury, yum! Goes well with warm croissants, toast or as a spread for crepes, pancakes or bagels. From Executive Chef Claude Millien, Brazilian Court, in Palm Beach, Florida. Found on the www.ButterBell.com web site. -- posted by Kat's Mom

Cheese Fruit Log

Thu, 15 Mar 2007 23:19:55 -0400

Got this recipe out of a library book -- posted by Evie*

Eggplant Walnut Pate by Dr Andrew Weil

Fri, 16 Mar 2007 16:55:58 -0400

from his website. He writes, "Traditional pâtés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers." -- posted by Sarah Chana

Apple Brickle Dip

Thu, 26 Apr 2007 14:10:41 -0400

I cannot wait to try this dip! -- posted by CheesyGal

Cooling Zesty Dressing/Marinade/Dip

Fri, 27 Apr 2007 10:58:14 -0400

Lime Honey Ginger Mustard makes this a refreshing dressing good on a salad made of greens, avacado, and tomatoes, marinade a chicken, use as a light spread for in a wrap or as a dip for spicy chicken wings, shrimp, or top a grilled tuna steak . The possibilities are endless! -- posted by ~Rita~

Quick N' Easy ( Also Very Yummy!) Baked Apples

Tue, 12 Jun 2007 00:20:06 -0400

Very delicious and easy to make apples that are baked, but no need for the oven! You can just pop them in the microwave! Also, kids love them! This is a good way to make a healthy fruit into a sweet dessert! -- posted by Chef #515141

Paradise Ham & Pineapple Dip

Wed, 04 Jul 2007 19:27:38 -0400

I've been making this dip for 25 years. Simple and different, it's a hit at parties and potlucks. Best served on Ritz crackers. -- posted by Tasses

Mock Daube Glace Appetizer (Daube Glacé)

Mon, 09 Jul 2007 15:33:15 -0400

Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditionally it's pretty labor intensive, but this is a tasty imitation. Served on crusty French bread with mayonnaise, it makes an upscale and delicious New Orleans po-boy sandwich. -- posted by littleturtle

Mango Curried Brie

Thu, 26 Jul 2007 20:17:54 -0400

Not really a recipe, more of a serving suggestion. Very easy and the unique combination of flavors is delish. This looks pretty on the plate too. Use one of the small (3-4 inch) whole rounds of brie (camembert, goat cheese brie, etc). -- posted by gourmetmomma

Brandied Blue Cheese & Dates on Crackers

Fri, 31 Aug 2007 14:45:30 -0400

This is another so easy-to-fix recipe for the blue cheese lovers among us & is from the *Finger Food* cookbook of the Australian Womens Weekly cookbook series. It showcases an ingredient combo that never would have occured to me, but is truly wonderful & will get you raves of admiration! *Enjoy* ! -- posted by twissis

Apple Yogurt Dip

Sun, 02 Sep 2007 16:20:29 -0400

Michael Smiths' recipe from Chef at home. You can eat it as it is or use it as a dip for Chicken Dippers. -- posted by Ratatouilleee

Apple-Cherry Fruit Spread

Tue, 11 Sep 2007 21:39:26 -0400

From the Washington Apple Commision. No sugar, no fat! Serve on pancakes, waffles, toast, English muffins or graham crackers. -- posted by dicentra

Shrimp Salad (Iceland)

Fri, 21 Sep 2007 17:03:10 -0400

*Raekjusalat" in Icelandic, this shrimp salad recipe is from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "Salad dips like this have been very popular in Iceland since the 1960s. They are usually served on crackers at parties or used as sandwich filling much like in the U.S." (This recipe begins w/eggs already hard-boiled, so that cooking time has not been included" *Enjoy* ! -- posted by twissis

Almond Apricot Butter

Fri, 21 Sep 2007 17:17:53 -0400

From my Breadman book. I haven't tried this yet. This would be great on bagels, muffins or toast. -- posted by dicentra

Spicy Baked Jalapeno Pizza Dip

Tue, 25 Sep 2007 23:09:45 -0400

You may adjust the ingredient amounts to taste, for extreme heat use two jalapenos, 1/2 teaspoon garlic powder may be used in place of fresh --- if desired the pepperoni may be minced or finely chopped and added to the cream cheese mixture --- the complete recipe may be prepared up to 24 hours in advance and refrigerated until ready to bake -- serve this dip hot or warm with tortilla chips or butter crackers, your going to *love* this! :) -- posted by KITTENCAL

Yogurt Ginger Appetizer (Laban Ma' Zanjabeel)

Mon, 08 Oct 2007 02:16:04 -0400

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf region. Serve with pita bread or crackers. -- posted by Engrossed

Dried Fruit Compote

Mon, 08 Oct 2007 23:58:27 -0400

I originally got this out of Eating Well magazine, but have tweaked and played with it a bit. I always make a batch to serve with soft cheeses, like real Gorgonzola, Brie--or Sean's favorite, Fromage di Afinois. Really, really good. Can use with just about any kind of dried fruit, though DH insists you can't do it without at least the apricots. It's also great with turkey or ham on a sandwich. -- posted by Battle in Seattle

Pineapple Ginger Dip

Fri, 12 Oct 2007 19:13:44 -0400

Great fruit dip! -- posted by Candace Michelle

Crock Pot All Day Apple Butter

Sun, 28 Oct 2007 18:42:21 -0400

Very deep dark brown color and spicy sweet. I had several recipes - started taking parts I liked from each and came up with this combination that my family loves. -- posted by Chef #627916

Creamy Walnut Pesto Sauce

Thu, 01 Nov 2007 16:51:23 -0400

This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine. -- posted by Chef #465252

Paula's Cheese Ball (By Paula Deen)

Sat, 01 Dec 2007 18:53:17 -0500

This wonderful recipe was featured during Paula's recent television appearance on Oprah's show --- I made it recently but added in 2 scant teaspoons fresh minced garlic and Tabasco, I also increased the nuts for the outside of the ball, this may be made up to 24 hours in advance, try this, you will love it! :) -- posted by KITTENCAL

Poultry Liver Parfait With Pear

Thu, 06 Dec 2007 02:16:26 -0500

Can be done a day ahead. Add the garnish before serving. It can be served as an appetizer in shot glasses (12 servings). Or it can be served as starters (6 servings) in espresso cups, martini glass. It comes from Ricardo. -- posted by Boomette

Pineapple and Pecan Cheese Ball

Sat, 29 Dec 2007 18:44:25 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Dolores Jones. -- posted by Sarah_Jayne

Dried Fruit Cheese Ball

Wed, 09 Jan 2008 23:06:31 -0500

Another recipe from Jean B. in Moorland. She brought it to my SIL when they had a wine tasting party this past Dec 07. -- posted by Charlotte J

Sweet Heat Nachos

Wed, 20 Feb 2008 00:51:13 -0500

For faster results, serve the topping in a bowl with the chips next to it. It's best to use rubber gloves when handling hot peppers. -- posted by EmilyStrikesAgain

Apricot Butter

Sat, 23 Feb 2008 00:20:42 -0500

This is such a neat spread for toast or english muffins, or even croissants. I like it on banana bread also. I found this on the internet, and have been making it for years. I hope you will like it. -- posted by FLUFFSTER

Chutney Spread

Mon, 03 Mar 2008 19:37:18 -0500

From a Betty Crocker Appetizer cookbook. -- posted by Oolala

Goat Cheese Mousse With Red-Wine Caramel

Tue, 25 Mar 2008 23:29:19 -0400

From Food & Wine, April 2008. -- posted by Vino Girl

Very Nearly Fat Free Creamy Pineapple & Mint Cracker Spread

Fri, 04 Apr 2008 16:51:21 -0400

This was born when I really needed a sweet fix but couldn't spare the fat grams. I remembered another recipe I enjoyed in the past (and which is in my recipe collection here) where I liked the combination of mint and pineapple together. So, I got the food processor out and experimented a bit. I was pretty happy with the results. The cooking time doesn't include the chill time. -- posted by Sarah_Jayne

Caramel Apple, Cream Cheese Dip

Wed, 09 Apr 2008 19:01:25 -0400

This recipe was served at a family gathering for Easter. It is so easy! Everyone loved it! I have since served it at my school and at pre-game parties at the neighbor's house!! Every time a hit!!! -- posted by Chef #755929

Sephardic Date Charoset

Thu, 17 Apr 2008 00:09:24 -0400

This is a close approximation of my grandmother's recipe. She used (and I prefer) red wine instead of grape juice, but the option for no alcohol is there for you. -- posted by Alyssa #3

Live Garden Burger (Raw Foods)

Thu, 08 May 2008 00:57:30 -0400

From Sergei and Valya Boutenko's Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food. They say about it: "You can make nori rolls, cabbage wraps, spread it on crackers, stuff mushrooms, peppers, tomatoes, onions, cucumbers, and more." I have adapted it to fit in my little Oscar food processor. -- posted by mliss29

Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip)

Tue, 20 May 2008 18:01:36 -0400

Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion. -- posted by Flowerfairy

Chutney Cheese Spread

Mon, 30 Jun 2008 18:34:19 -0400

This recipe is a hit with friends and family. It is an appetizer and is delicious spread on crackers, or as a spreadable vegetable dip. Makes and excellent hostess gift. *Note: This is best if prepared with OLD (Sharp) Cheddar Cheese -- posted by Grandma's Country Kitchen

Grand Old Flag Cheese Spread

Wed, 02 Jul 2008 01:29:58 -0400

Saw this in a Kraft Newsletter - it looks great! It takes very little time to prepare and is "fun" - great for holidays where the American flag is displayed.This is great to serve for Memorial Day, Flag Day or the Fourth of July. For a sweet twist - prepare as directed substituting toasted walnuts or cashews for the shredded cheese, 20 small blueberries for the olives and strawberry or raspberry jelly for the salsa. -- posted by Manami

Avocado and Smoked Salmon Mousse

Sun, 13 Jul 2008 03:29:13 -0400

We had this at Amalia & Jorge's housewarming and she wanted to make something special for me and of course the other guests - but she made this all by heself - mind you she is just learning English and cooking terminology! It was delicious and at the table where this was served - that is where you could find me and my Jazzy scooter. This is an Emeril Lagasse recipe. She served it with my recipe #146950 - it was really lovely. -- posted by Manami

Chunky Cherry Cheese Spread

Wed, 23 Jul 2008 02:33:39 -0400

from choosecherries.com -- posted by dicentra

Strawberries & Cream Bagel Spread for Two (1 Point)

Mon, 28 Jul 2008 15:40:13 -0400

Nine days out of ten, I enjoy some fairly healthy breakfasts like oatmeal, yogurt with fruit or high fiber cereal with soymilk. But that tenth day comes and I want something a little more indulgent like a bagel with cream cheese. This spread is a compromise which lets me splurge without abandoning my low-fat lifestyle. Treat this as both a recipe and a concept. Use it as is, skip the fruit or substitute your favorite cream cheese flavor like sun-dried tomatoes or olives (taking into consideration, those will change the points values). (1 WW Point per serving on Flex or Core) -- posted by justcallmetoni

Dilled Salmon Tartare on Whole Grain Bread

Thu, 31 Jul 2008 00:20:36 -0400

Have been going through all my back issues of Bon Appetit and I found this great recipe for "another" salmon tartare. It has been suggested that it be served in martini glasses on small bed of a mesclun mix with a cocktail rye or some type of rye cracker. The pumpernickel cocktail bread just doesn't cut it. Also, to keep the color of the salmon vivid only add the lime juice in the last 30 minutes - it cooks in that amount of time so there won't be a problem. It is best to buy frozen - slice when it is partially frozen, if you want fresh, you'll have to partially freeze it to slice it. There is a chilling time for at least 30 minutes, which I didn't allow for. -- posted by Manami

Cranberry Delight Spread

Fri, 01 Aug 2008 00:50:13 -0400

Great during the holidays. -- posted by ChamoritaMomma

Fresh Fig Appetizer Spread

Thu, 11 Sep 2008 00:06:03 -0400

from Trader Joe's - the recipe didn't specify measurements, so I'm guessing - please let me know if you can improve it! -- posted by Karen in OC

Raisin Salsa

Tue, 30 Sep 2008 01:25:52 -0400

This recipe, minus a little tweaking, came from the Gooseberry Patch 'family favorite recipes' cookbooklet, 2005, that I received in a cookbook swap recently! The original recipe called for 1/2 cup of seeded & minced jalapeno pepper, but that was way too much for me, so . . . Preparation time does not include time needed to chill! -- posted by Sydney Mike

Mix 'n Match Party Cheese Ball

Mon, 03 Nov 2008 01:42:10 -0500

This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. The cook time listed is for the refrigeration time. SUBSTITUTE: use 1/2 cup finely chopped red peppers or green onions instead of the bacon and chopped walnuts or pecans instead of the mixed nuts. -- posted by senseicheryl

Kenn's Raspberry Balsamic Reduction

Tue, 11 Nov 2008 22:22:20 -0500

This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way. This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The delicious aromas produced will overtake any odors while you are cooking the reduction; the recipient of the gift will appreciate the homemade gift; you will be overwhelmed with praise when they taste it! Serve as an appetizer on a sweet cracker, smoked Gouda or both; slice of apple or pear; peach half or slice of mango. Serve on lamb chops or London broil. Don't stop there! There are too many serving possibilities to list. Serving size is ¼ tsp. Servings per batch: 192 -- posted by Kenn Alan

Beet and Blue Cheese Spread

Tue, 18 Nov 2008 00:44:22 -0500

From my local CSA -- posted by WeBees

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

Festive Appetizer Spread

Sun, 30 Nov 2008 02:31:48 -0500

This sauce could also be served as an accompaniment to poultry or pork. -- posted by Alan in SW Florida

Fruited Holiday Cheese Logs

Sun, 30 Nov 2008 22:27:47 -0500

Three rich and luscious fruits flavor a soft, mellow cheese blend that is rolled in toasted almonds. From "Christmas Cooking From the Heart by BHG". Chill time is not included in prep or cook time. -- posted by FloridaNative

Date Orange Breakfast Spread

Tue, 02 Dec 2008 00:10:00 -0500

From Cooking Light. Nov 2004 -- posted by dicentra

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Apple Butter

Wed, 03 Dec 2008 00:06:58 -0500

From Cooking Light. Dec 04. -- posted by dicentra

Honey Blueberry Spread

Wed, 03 Dec 2008 00:12:24 -0500

I found this in a cookbook my mother haws called 'Sweetened with Honey'. It sounds yummy. -- posted by Sarah_Jayne

Apple & Blue Cheese Spread

Tue, 16 Dec 2008 19:10:41 -0500

A refreshing spring & summertime spread. The combo of the apples & blue cheese are perfect together. Don't leave out the onion. Believe it or not, it does enhance the dish. Enjoy. -- posted by shadowgirl...

Haphazard Guacamole

Thu, 18 Dec 2008 16:19:29 -0500

Amazingly, this came out just to my taste. Combining all the ingredients people suggested to me, here's my first guac recipe! -- posted by White Rose Child

Very Yummy Fig Jam and Cream Cheese Spread or Salad Dressing

Tue, 30 Dec 2008 20:51:51 -0500

My friend Patty's DH gave us a pint of his world-famous Fig Jam. Here is a fast and easy great way to enjoy fig jam when you are tired of English muffins. If you want a spiffy salad the ingredients turn into a fantabulous dressing! Cooking time is chill time. -- posted by Secret Agent

Seville Orange Marmalade

Tue, 13 Jan 2009 19:37:32 -0500

My grandmother made this recipe and sold some of the jars in the 1920s Grapefruit (& large) can be substituted for a change of flavour -- posted by honey 22

Spruced-Up Cheese Spread

Fri, 23 Jan 2009 17:05:07 -0500

This is a delicious cracker spread. Recipe is from Taste of Home. -- posted by Lainey6605

Chili Cheese Ball

Thu, 19 Feb 2009 11:28:28 -0500

This cheese ball is great with crackers and it's easy to prepare. Recipe is from Simple and Delicious. -- posted by Lainey6605

Honey Cranberry Butter

Sun, 01 Mar 2009 18:22:56 -0500

This is by far the best cranberry butter I have ever had. I just made this to spread on some fresh bread from the oven. I think I may just be in foodie heaven! I use my kitchenaid mixer with the paddle attachment. You can use whatever you want. Frozen cranberries may be used in place of fresh - Chop before thawing. -- posted by Jess4Freedom

Easy Fresh Guacamole

Tue, 10 Mar 2009 01:26:57 -0400

I got this recipe from my family's Mexican exchange student a few years ago. I added a garlic salt to the recipe but other than that it is all his! I love the fresh taste - fantastic with restaurant - style tortilla chips! All ingredients are approximate - add more or less of the ingredients to your taste. -- posted by Jami Robin

Walnut Pesto

Mon, 16 Mar 2009 20:26:42 -0400

From the Chicago Tribune, via the NYT. Apparently this has been declared one of the year's best recipes.It originated in a wine bar in NYC. I have not tried it yet, but it sounds quite appealing. Prep time is estimated. -- posted by duonyte

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Cranberry-Glazed Brie

Wed, 29 Apr 2009 14:55:25 -0400

A perfect appetizer- or surprising conclusion- to a festive holiday dinner, this is a sensational coupling of contrasting tastes,colors and textures. Spread it on apple or pear slices, crisp crackers or thin slices of lightly toasted French bread. Originally from a November 1989 issue of Bon Appetit magazine. -- posted by Leslie in Texas

Cashew Herb Spread

Thu, 28 May 2009 23:25:54 -0400

This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a "cream" accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving) -- posted by rsarahl

Delicious Raisin Mold

Wed, 24 Jun 2009 11:38:22 -0400

This came from a mother of a student I taught years ago...her name is Billie Jane Wheatley. This recipe makes great llittle tea sandwiches or can be spread on your choice of crackers. I often use low-fat sour cream and the 1/3 less fat cream cheese to make it healthier. Either way this is a treat! Note: Cooking time is just to melt the butter, sour cream, and cream cheese together. -- posted by Debaylady

Creamy Baked Brie With Strawberries, Pecans and Honey

Mon, 20 Jul 2009 10:47:29 -0400

Brie baked until it's warm and creamy inside is one of the world's easiest yet tastiest appetizers. In this recipe the brie is topped with Dijon mustard and toasted pecans, surrounded with fresh strawberries and drizzled with honey. Served with toasted baguette slices and fresh fruit, it makes a nice light meal. -- posted by Feast Your Eyes!

Fruity Cheese Ball

Sun, 02 Aug 2009 10:18:55 -0400

a fun twist on your ordinary cheese ball appetizer!! -- posted by berriesncreamangel

Creamy Baked Brie With Apples and Maple Syrup

Tue, 08 Sep 2009 11:25:40 -0400

A nice appetizer during the fall. Very easy to prepare and can be served at a dinner party. I received this recipe from a friend years ago. -- posted by swissms

Raspberry Chipotle Cream Cheese Appetizer

Mon, 09 Nov 2009 14:36:43 -0500

Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers. -- posted by swissms

Walnut Spread

Tue, 17 Nov 2009 00:45:17 -0500

Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini). -- posted by Chef Dudo