Recipes tagged with « Spread »
Savory Pork-Veal Cretons
A rustic pork and veal cretons dish simmered slowly with aromatics and herbs, absorbing liquid until thick and spreadable. Uses quick oats and a splash of cider vinegar to tweak texture and acidity. Cook low, watch moisture vanish, then cool under plastic to seal in freshness. Traditional Quebec comfort food revamped, without eggs or nuts, gluten free. Keeps well refrigerated or frozen for weeks. Makes a savory spread, breakfast staple or game day snack.
Salted Butter Caramel Spread
A rich salted butter caramel spread made with water, granulated sugar, light corn syrup replaced by golden syrup for deeper flavor, and heavy cream switched to half and half for a lighter texture. Butter replaced with unsalted butter plus added sea salt flakes for adjustable saltiness. Caramel cooked to amber state, finished with gradual cream incorporation for smoothness. Perfect for jars, holds 2 weeks at room temp, 1 month refrigerated. Watch for bubbling intensity and color shifts. No stirring caramel to avoid crystallization. Easy to tweak salt and sweetness balance.
Pistachio White Chocolate Spread
A creamy tartinade blending lightly toasted pistachios with chopped white chocolate and a touch of almond milk. Substituted some pistachios for cashews for softness; replaced water with almond milk for silkiness and slight nuttiness. Includes a pinch of salt and vanilla for depth. Thick, spreadable texture emerges when ground right; too much liquid means runny mess. Keeps 2 to 3 weeks chilled in sealed jar. Good slathered on toast, swirled in yogurt, or dolloped on pancakes.