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Submitted by luc on March 22, 2006 - 1:09pm Cream cheese spreads... favorites and the mixing technique?Cream cheese. Ones like: Honey Walnut or Jalapeno-Cilantro or Cinnamon-Raisin. Here's my question - when I mix these up at home - the cream cheese never comes out as light and fluffy as what you see in the deli's. It's almost as if theirs was aerated somehow. I seem remember hearing that the trick they did was to mix in a tad of selzter water with the mix. But I can't remember where I heard it. Anyone here have a favorite spread that they like on their homebaked bread? best regards,
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I start with the whipped
I start with the whipped cream cheese, and found it works much better. I've also whipped my own in my Kitchenaid.
Jalepno& salsa, and bacon & cheddar are my favs.
KP
Topping for ciabatta rolls
I buy in really beautiful ciabatta rolls for my cafe, slice them in half horizontally (they are about 5cm high before slicing), then spread over a premixed spread of finely chopped mushrooms, cream cheese, chives, garlic, a little blue cheese, salt and pepper. I then lightly sprinkle with a meltable cheddar cheese and top with semi cooked bacon pieces. They are then baked in an oven (180ºF or 150ºC) until the cheese melts. They are sold from the pie-warmer and can stand at least 1-1/2 hours at 90ºC) before the quality is affected. They sell quickly.