I always have a couple of packs of classic, plain Cream Cheese on hand, in case of emergencies. This trusty sidekick has gotten me out of more kitchen tight spots over the years than I can count. Inside that unassuming foil wrapper there’s a solution to just about every culinary conundrum you can imagine…
No matter where or how you use Cream Cheese, this sexy stuff is makes every dish seem a little more elegant.
I should hasten to add that I also like the new(er) Whipped Spreadable Cream Cheeses. They’re quick Dips and Sandwich enhancrers just waiting to happen (with the addition of just about any flavouring you might want) and blend easily into sauces and dressings producing a reliable creamy, smooth, tangy result every time. There are probably millions upon millions of ideas on the Web for using this versatile ingredient. But there’s more to Cream Cheese than supermarket Chip Dips, Cheese Cake and midnight Snack-On-A-Cracker binges. For example…
Queso Blanco
Want a quick creamy Cheese Dip-cum-Pouring Sauce? Just throw a pack of Plain Cream Cheese into your food processor, add 1/3 cup / 85 ml Cream or Whole Milk and blend until smooth. Add more liquid if you want a thinner mixture. Microwave until the mixture is as warm/hot as you want it. Stir in Tex Mex Spices and some finely diced Jalapeño Pepper. You can also add some finely diced Red Sweet Pepper or other appropriate veg for colour. Top with chopped Fresh Cilantro. You can also stir-in the juice of half a lemon if you wish, for extra citrus zip!
Quick Mac and Cheese
There’s no quicker way to whip up a superior Mac and Cheese than the Cream Cheese Method. Heat 1/2 cup / 175 ml of Whole Milk or Cream to just below medium in a sauce pan. You don’t want it to bubble at all. Melt in a pack of Plain Cream Cheese stirring constantly until an overall smooth texture is achieved. Then melt-in 1 cup / 250 ml of Grated Cheddar Cheese and stir until all ingredients have melded into a single, satiny, creamy, Cheesy mass. Add Salt and Pepper to taste, or any other flavourings you might want to incorporate to give your M&C a regional or international character. Fold the Cheese Sauce into 4 cups / 1 L steaming cooked Short Pasta of your choice. Top with anything you like. I glam mine up with a good shake of Paprika (homage to Mom’s traditional M&C recipe) or a light frosting of Tex Mex or Italian Spice blend.
Presto Alfredo
I usually plan ahead before I start cooking, making sure I have all the ingredients I need for a given dish. But sometimes I blow it. I go to the downstairs freezer in search of a bag of my universal Red Sauce and find I’ve already used up the last litre of my latest batch. Then, it’s time for Presto Alfredo. There’s nothing quite as easy as making up an Alfredo Sauce that will partner well with just about any Pasta, long or short. But some folks don’t like the grittiness of the Grated Parmesan (or Romano) Cheese that often results when using the traditional method. I like to ensure smooth, creamy results by starting with half a pack of Plain Cream Cheese and 1/3 cup / 85 ml of Whole Milk or Cream in a sauce pan. I heat it to just below the scalding point and add 1/2 cup / 175 ml of finely grated Parmesan or Romano, stirring constantly until the hard Cheese melts into the Sauce. Not as theatrically satisfying as making traditional Alfredo right in the pan, tossing it with the Pasta, but always a winner and virtually fool-proof.
Stuff stuff with Cream Cheese Filling
As demonstrated in the photo, above (Baked Apple), you can stuff a whole world of stuff with Cheesecake Filling. Just Google ‘Cheesecake Stuffing’. I was amazed by all the stuff, from Quick Breads to Strawberries, that folks have tried pairing with Cream Cheese Filling!
A different Desert
I challenge you to try a different kind of Cream Cheese Dessert… Make up a batch of your favourite no-bake Cheese Cake Filling and let it set in the fridge, in a flat glass casserole dish, until firm. Don’t bother with a crust. I’ve found that most no-bake Cheese Cake fillings come out a bit like light-textured Ice Cream or Heavy Mousse. Just before serving, scoop out nice rounds balls of the stuff with an Ice Cream Scoop, and serve them in Sundae dishes or Waffle Cones. You can get the cones at most supermarkets – just ask a staff member where they’re hiding them.
Top with Fresh or Canned Fruit, Syrups, Sprinkles, Chips, Nuts and Whipped Cream as desired. Or lay out a Sundae Bar so diners can decorate their own Bowls.
I also like to incorporate seasonal Fresh Fruits into Cream Cheese Desert when available. Just make sure you pat them dry (gently) with paper towels after you’ve washed them so they don’t make the Cream Cheese substrate watery. Actually, you could stir anything into the filling, after it’s had a chance to sit a while, but before it’s completely set up.
Getting the idea?
Use your imagination to dream up your own Cream Cheese delights! Hot, cold or room temperature, no other ingredient has the versatility or virtuosity of this beloved old favourite!
~ Maggie J.