Time for October Secret Recipe Club reveal day!
This month I was fortunate to receive Marsha's blog The Harried Cook. Marsha has a great back story to the creation of her blog- her daughters. She started her blog to chronicle her various recipes, not only for herself, but her daughter to enjoy in the future. Being a mother myself I think that it is an amazing inspiration for blogging, and I am positive her daughter will be thrilled down the road. Marsha has many beautiful recipes on her blog and I struggled to find the perfect this to make for our club. I am not a big baker, but was eying a chocolate cake until I saw her version of Boursin Cheese. I love Boursin cheese and my family always has different cracker spreads overflowing our table at various family gatherings. If you were wondering Boursin cheese a French cheese developed in Normandy for the Boursin Company in the 1960's. Later, it was bought out and is made in North America and is pretty popular. I also decided on this recipe because I was having a girl's night at my house for a little henna, and I knew my friends would love it. My husband was also very happy to take over the leftover the following day!
Thank you Marsha for a new recipe- I can hardly wait to make it again!
Ingredients
6oz cream cheese, softened
3oz unsalted butter, softened
2 cloves of garlic, minced
1 Tbl fresh lemon juice
1 Tbl fresh parsley, finely chopped
1 Tbl chives, finely chopped
1 Tbl fresh dill, finely chopped
¼ teaspoon rubbed sage
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon cracked pepper
Instructions
In a food processor, process the cream cheese and butter together until light and fluffy. Add garlic, herbs and pepper. Remove from food processor and stir in the lemon juice.
To shape the cheese, line a bowl with plastic wrap and spoon the cheese into the bowl and smooth the surface making sure you haven't allowed any air in. Fold the plastic wrap over the top of the cheese, and seal the top with an additional piece of plastic wrap. Refrigerate until firm. To serve, turn out of the container, peel off the plastic wrap. Allow cheese to sit out for 5-10 minutes before service. Serve with crackers and veggies.
Heather S
YUM! I love boursin cheese too and I'm glad I can make it at home now! Great choice for the SRC!
Jeanie
This sounds delicious. Can't wait to make it. It's so nice to have savory party foods, not just sweet ones.
Colleen Bauer
Great choice for SRC and ladies night.
SeattleDee
I'll never buy Boursin again - who knew it was so easy to make at home?!
Miz Helen
What a great recipe, I can't wait to try this one. It's fun cooking with you in the SRC!
Miz Helen
Cindy Jamieson
OMGosh I am loving the recipe you chose for this months SRC. Perfect for the upcoming holidays!
Julie
I've never made a homemade cheese! This looks delicious! Visiting from SRC B!
The Harried Cook
Ashley! I am so glad you liked this recipe... I just LOVE boursin and was thrilled when I first discovered this recipe.. I hope it becomes a family favorite at your home too! 🙂 So happy to have cooked from your blog too! Thanks for that awesome cookie recipe 🙂 We loved it! Happy to be in SRC B with you! <3
AM Nichols
I'm putting this is my recipe "to make" list and will try it with vegan cream cheese as the whey in regular cream cheese gives me a tummy ache. (And boy could vegan cream cheese use a little dressing up.) I love boursin and miss having it, so this will be a great substitution!