There are 2 recipes that caught my eye in the Taste section this morning. The first is a recipe called Barbra's Boursin. I had a recipe in the 80's for Homemade Boursin that I had previously posted on my blog. I'm reposting that one and Barbra's. The next is Dark Chocolate Waffles originally from Bon Appetit Magazine.
Some of my favorite recipes have come from Bon Appetit Magazine.
This is from 1982 in my book of Best of the Best Recipes.
It's a very 80's appetizer!
Boursin au Poivre:
1 8oz. cream cheese
1 garlic clove, minced
1 small scallion, small dice
1 tsp fresh dill , chopped
1 tsp fresh basil, chopped
mix all ingredients together in a small bowl, except lemon pepper
Form into a ball and then flatten on top to make a disc
Put a good quantity of lemon pepper in a bowl to roll the disc
Roll all sides of the disc in lemon pepper
Serve with crackers
Peace in the Kitchen!
8 oz. cream cheese (regular or light but not fat-free), slightly softened.
2 TBS butter, room temperature
1/2 tsp fresh lemon juice
1 clove garlic, finely minced
1 TBS oregano
1/8 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1/4 tsp salt
2 TBS fresh Italian parsley, very finely minced
Be sure to allow cream cheese and butter to soften and come to room temperature before mixing all ingredients together, either by hand or with an electric mixer.
Refrigerate for at least an hour.
Serve at room temperature with breadsticks, crackers or Crudites.
Spread keeps well in the refrigerator for several days.
This make about 1 cup.
Dark Chocolate Waffles:
This is an adaptation of the original recipe.
2 C Flour
1/2 C Cocoa Powder
1/4 C Packed Brown Sugar
1 tsp Baking Soda
1 tsp Kosher Salt
3 Large Eggs, separated
2 C Buttermilk
1/2 C Olive Oil
1 tsp Vanilla
6 oz. Bittersweet Chocolate (at least 70% cacao), finely chopped
Preheat the oven to 250 degrees.
In a large bowl, whisk together:
Make a well in the center.
Whisk together dry and wet ingredients just until combined.
In another bowl, using an electric hand mixer on high speed:
Beat Egg Whites until soft peaks form.
Fold half of the Whites into the batter just until combined.
Repeat with the remaining Egg Whites.
Gently Fold in Chocolate.
Heat a Waffle Iron and spray it with a vegetable cooking spray or grease with butter.
Ladle batter onto the waffle iron and cook according to manufacturer's instructions.
Transfer Waffles to a sheet pan and place them in the oven to keep warm.
Continue with remaining batter.
Serve with Butter, Warm Maple Syrup and a sprinkle of Sea Salt.
Peace in the Kitchen!