Tag Archives: cream cheese recipes

Asparagus and Dill Roast Beef Rolls

Posted on by January 20, 2015

I struggled a lot with a name for these Asparagus and Dill Roast Beef Rolls. It was hard to come up with something that was descriptive as well as appetizing. Something about Beef Rolls doesn’t quite sound right to me, so if you have ideas, I’m all ears. That said, the goal that led to the creation of the Asparagus and Dill Roast Beef Rolls was a dish for my Old Fashioned Croquet Party Menu that was really easy to make (I think these took about 10 minutes) and a little bit playful, since I knew I was going to have lots of children (old and young) in attendance. I loved how these Asparagus and Dill Roast Beef Rolls turned out. Again, it was nice to serve only dishes that could easily be made ahead. I was able to set out the spread at the beginning of the party and then relax. I check on things a couple of times, but I even got in a game of croquet. The beef rolls were no exception. They were actually the easiest dish to make aside from washing the strawberries and all of the moms commented that they felt like aside from … Continue reading →

Mold-Free Coeur à la Crème

Posted on by February 12, 2015

Just the way you want Coeur à la Crème, right? Without the mold? Not that there’s anything wrong with mold, in the right contexts, but in this case? My mom makes Coeur à la Crème frequently. Probably because it’s great for a last minute, but special dessert, if you use her “serve it fresh” variation. She made it in the summer, when we had fresh berries, and sometimes around Valentine’s Day- after all, it is named the heart of the cream. And the best part about this recipe? It’s not to late to stop by the store on the way home and splurge on fancy berries rather than the heart-shaped chocolate assortment and surprise your loved one (or yourself) with your culinary abilities and whip up (literally) some Coeur à la Crème. This classic French dessert is a combination of cream and softened dairy that then is placed in a special draining mold (which is usually heart-shaped) and chilled until the liquid (whey) drains out and what remains (the heart of the cream) firms up into a solid form. It’s often served in an island of fruit puree, but that takes time, which we don’t have. So we’re serving the … Continue reading →