January 10, 2008 - 6:36pm
spreads
Hello...with all this wonderful bread to eat...I'd like to hear some ideas from others about their favorite spreads...different flavored butters, jams, peanut butter, etc....I make my own butter spread with butter, oils, & salt...what about you? Please feel free to share recipes... Thanks! Beth
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I make my own apple butter. It goes with many kinds of bread. How about a real spread though, like smoked salmon? Put some smoked salmon (wild caught) in a food processor and add a package of cream cheese, some capers, some lemon juice, some coriander, black pepper, a little garlic powder, a little ginger, a little sea salt, and some dill (preferable fresh). Blend and serve on some baquettes. Another is fire-roasted red bell peppers with cream cheese, fresh garlic, black pepper, a little sea salt, and some thyme. A good fire-roasted pepper humus spread is good too. Where I live, people make prickly pear jelly, it is good and healthy. Goes great with some dijon mustard as a sauce for on turkey or chicken also. Peach butter is a good one to have on bread and also with poultry too.
Hi, Beth, I agree with Ramona when it comes to apple butter and hummus of any sort, but what you can always find in my cupboard are jars of orange marmalade and ginger preserves. And pepper jelly, too, great stuff.
I make a rye bread with pumpkin seeds and top it with Sunbutter--like peanut butter only made from sunflower seeds. Kroger carries it in the organic section, as do many health food stores. Golly it's good.
Also, PR's Cranberry Walnut is outstanding with Brie. You can eat way too much that way.
SOL
Ok, now I need to go to the store for apples & get some simmering for apple butter...all this sounds wonderful...also I've been meaning to smoke some salmon(I'm a fisher & there's some waiting for me in my freezer), so I'm gonna try that, too...thanks for all your replies, ideas, & recipes...I hope to see more! Beth
We often eat peanut butter toast for breakfast. Something I just love is rye bread/toast with butter and honey.
Here's a recipe I meant to make for New Year's and never got around to it. I think it would be wonderful on a baguette.
You can make the Caramelized Onion-Cranberry Compote a day ahead and store in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving.
1 tablespoon butter
2 cups thinly sliced sweet onions
1/4 cup balsamic vinegar
1/2 cup fresh or frozen cranberries (thawed), coarsely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1. Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp.
Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.
Yield: Makes 16 servings (serving size: 1 cracker)
CALORIES 56 (0.0% from fat); FAT 2.9g (sat 1.6g,mono 0.6g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL 7mg; CALCIUM 12mg; SODIUM 137mg; FIBER 0.8g; IRON 0.2mg; CARBOHYDRATE 6.2g
Southern Living, DECEMBER 2007