Tag archives for cream cheese

Warm soft cake with wild garlic-flavored cream cheese

Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm soft cake with wild garlic-flavored cream cheese
Bread
35 pcs
 

Ingredients
Soft cake:
  • 1,5 liter (6½ cups) milk
  • 1 liter (4 cups) of water
  • 350g (12¼ oz) butter, melted and at room temperature (37°C/100°F)
  • 2½dl (1¼ cup) syrup
  • 2dl (1 cup) granulated sugar
  • 1,5 teaspoons salt
  • 125g (6 oz) of yeast
  • 1 bag of bread spice
  • 1 bag of rye flour (2kg/4,4 lbs)
  • 1 bag of wheat flour (2kg/4,4 lbs)
Cream cheese:
  • 1 liter (4 cups) of sour milk
  • 3dl (1½ cups) sour cream
  • 1 bunch of wild garlic, finely chopped
  • 1 lemon, zest
  • salt
  • black pepper

Instructions
Soft cake:
  1. Mix milk, water, butter and bread spices, bring the liquid to reach room temperature (37°C/100°F).
  2. Crumble the yeast and dissolve in the milk mixture.
  3. Mix syrup, sugar, salt into milk mixture.
  4. Mix the rye and wheat flour in a bowl.
  5. Add the flour mixture into the other ingredients, a little at a time, and work into a smooth and elastic dough.
  6. Cover and let rise until doubled in size.
  7. Bake out the cakes and prick the cakes with a fork.
  8. Let rise under a cloth for 20 minutes.
  9. Bake in a oven or a wood oven, on a low oven rack at 225-250°C/440-480°F for 10 minutes.
Cream cheese:
  1. Heat slowly sour milk in a saucepan to 50°C/120°F.
  2. Remove the saucepan from heat and stir in sour cream.
  3. Put the pulp through a filter cloth or coffee filter.
  4. Set in the refrigerator and allow to drain for about 4 hours.
  5. Season the cream cheese with lemon zest, wild garlic, salt and pepper.

Västerbotten cheese cream with Almond potato chips

Photo: Jakob Fridholm/imagebank.sweden.se

 

Västerbotten cheese cream with Almond potato chips
Appetizer
10
 

Ingredients
  • 2 dl (1 cup) cream cheese
  • 100 g (3½ oz) grated aged Västerbotten cheese
  • salt
  • 3-4 small almond potatoes
  • Kalix roe
  • chives
  • red onion

Instructions
Västerbotten cheese cream:
  1. Blend all the ingredients in a food processer into a smooth cream.
Almond potato chips:
  1. Slice the potatoes thin with skin still on, on a ”mandoline” or a slice machine. Put on a silicate sheet, salt and spray with olive oil, cover with another sheet. Bake in oven at 150°C/300°F for about 10 min.
Presentation:
  1. Garnish with Kalix roe, chopped chives and red onion.

Cured rainbow trout served blackened

Photo: Jakob Fridholm/imagebank.sweden.se

Cured rainbow trout served blackened with mustard and cream cheese cream with crumbs on crisp bread
Starter
10
 

This recipe is created by Swedish top chef, Gustav Trägårdh in cooperation with Swedish Menu. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is the head chef for the legendary fish- and seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
Cured rainbow trout:
  • 600g rainbow trout loins
  • 20g salt
  • 20g sugar
  • 30g finely chopped dill
Mustard cream:
  • 2 dl (2/3 cup) cream cheese
  • 1 dl (1/3 cup) Swedish mustard
  • 1 tablespoon chopped dill
  • 1 tablespoon vinegar
Assembly:
  • 50g crisp bread crumbs

Instructions
Cured rainbow trout:
  1. Day one: Mix salt, sugar and the finely chopped dill and sprinkle the mix beneath and on top of the trout loins.
  2. Place a weighted cutting board on top of the trout loins, cover it with a kitchen towel, an let it marinate for one day in the refrigerator, turning the trout loins a couple of times.
  3. Day two: Wipe the trout loins off and blacken them in a hot pan for about 3 seconds on each side. Cool fast!
Mustard cream:
  1. Mix the cream cheese, mustard, chopped dill and vinegar and put in a piping bag.
Assembly:
  1. Use a food processor or a mortal to make bread crumbs of the Vilma crisp.
  2. Sprinkle the crisp crumbs on the trout loins, and cut them into 2×2 cm thick slices and pipe the cream on top off the trout pieces.
Note:
  1. If you don’t have rainbow trout, you can replace it with any type of Salmon fish. The Swedish mustard can be replaced with Dijon, but add a pinch of sugar to the mustard cream in that case.

The dish is presented on the dinnerware Ostindia from Rörstrand.