Flavored Cream Cheeses

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 to the crudites with a variety of pastry tips.

  • Yield: Makes about 1 cup each

Source: Martha Stewart Living, May 1999

Ingredients

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)
  • 2 cardamom pods, seeds removed and kept
  • 8 ounces cream cheese, room temperature
  • Coarse salt

Cream Cheese

  • 8 ounces cream cheese, room temperature
  • 2 ounces creme fraiche

Dill Cream Cheese

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

Wasabi Cream Cheese

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

Directions

  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.

  2. For the Carrot Cardamom Cream Cheese: Place carrot juice and cardamom in a small saucepan. Simmer for 10 minutes. Strain the juice and discard the cardamom pods. Let juice cool. Add half of the carrot juice to the cream cheese (reserve the rest for another use) and mix well. Add salt to taste.

Cook's Notes

Each combination will make enough for about 28 of the largest crudites, such as the celery strips, or 15 dozen of the smallest crudites, such as the cucumber slices.

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