Mousse Spreads

Travel Food Recipes

Especially helpful at the holidays, here are MOUSSE SPREADS! from Schug Carneros Estate Winery in Sonoma County, California GOAT CHEESE MOUSSE with Chives & Lemon Thyme 8 oz. goat cheese 16 oz. cream cheese 1/4 cup fresh chopped chives 1 heaping tablespoon fresh chopped lemon thyme Salt and freshly ground pepper to taste Fresh chive flowers for garnish, if available Let goat cheese and cream cheese soften at room temperature for one hour. Crumble goat cheese into a separate bowl and set aside. Cut packages of cream cheese into quarters. With a food processor machine running, add cream cheese to machine one piece at a time until all is incorporated. Stop machine and stir around with a spatula to free any large pieces not yet blended. Add goat cheese and start machine again. Blend until smooth, stopping now and then to look for large pieces of cheese. Add herbs to cheese mixture, correct seasonings and refrigerate in an air-tight container for two hours or up to 5 days. When ready to use, mousse should be fairly firm, not runny. It can then be spread on a crouton, french bread, or can be piped out of a pastry bag onto various vegetable crudites, etc. Garnish with more fresh chopped herbs, or a tiny chive flower, if desired. Makes enough mousse for about 20 people to have 2 to 3 appetizers each. The Schug family recommends a fine Chardonnay accompaniment. GORGONZOLA MOUSSE with Cracked Black Pepper, Walnuts & Rosemary 8 oz. gorgonzola cheese, crumbled 24 oz. cream cheese 1 tablespoon freshly ground black pepper 1 tablespoon very finely chopped fresh rosemary 1 cup lightly toasted chopped walnuts Let gorgonzola cheese and cream cheese soften at room temperature for one hour. Cut packages of cream cheese into quarters. With a food processor machine running, add cream cheese to machine one piece at a time until all is incorporated. Stop machine and stir mousse around with a spatula to free any large pieces not yet blended. Add gorgonzola and start machine again. Blend until smooth, stopping now and then to look for unincorporated pieces of cheese. Stir in pepper, walnuts and rosemary to cheese mixture, correct seasonings and refrigerate in an air-tight container for two hours or up to one week. When ready to use mousse should be fairly firm, not runny. It can then be spread on a crouton, french bread, or can be molded(*) for a different look. Makes enough mousse for about 20 people to have 2 to 3 appetizers each. * If mousse is to be molded, do not stir the walnuts into the cheese mixture but rather sprinkle them over the top of the mousse when it has been unmolded. The Schug family recommends accompanying this mousse with a fine Pinot Noir SMOKED SALMON MOUSSE with Fresh Dill 6 oz. gravlax-type smoked salmon 16 oz. cream cheese Juice of half a lemon 1/2 teaspoon white pepper 1/4 cut chopped fresh chives Fresh baby dill for garnish Let cream cheese soften at room temperature for one hour. Cut packages of cream cheese into quarters. In a food processor, process smoked salmon with lemon juice until completely pureed; add white pepper. With food processor running, add cream cheese to salmon mixture one piece at a time until all is incorporated. Stop machine and stir with a spatula to free any large pieces not yet blended. Process again until totally smooth. Add chives to cream cheese/salmon mixture and process once more to mix evenly. Correct seasonings and refrigerate in an airtight container for 2 hours or up to 5 days. When ready to use, mousse should be fairly firm, not runny. It can then be spread on a crouton, french bread, or can be piped out of a pastry bag to give a more decorate look. Garnish appetizers with fresh dill sprigs. Makes enough mousse for about 20 people to have 2 to 3 appetizers each. The Schug family recommends accompanying this mousse with a fine Gamay Beaujolais. Of course, the Schug family recommends their own Sonoma Valley wines to accompany these and other holiday treats, or as treats any time of the year! SCHUG CARNEROS ESTATE WINERY 602 Bonneau Road Sonoma, California 95476 (707) 939-9365 (707) 939-9364 Fax

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