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Old 09-22-2011, 08:42 AM   #31
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I mix the cream cheese with chopped smoked salmon, spread it on small pumpernickel rounds, and top it with finely chopped sweet onion. Makes a great appetizer.
That sounds so tasty.

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Originally Posted by buckytom View Post
luca, you have to try the classic! a bagel and lox with a schmear, the schmear being the cream cheese.
My favorite!

I like to make Salmon pinwheels. I take smoked salmon and lay it flat, spread it with whipped chive cream cheese and roll it. Then you place the log in the freezer for 30 minutes, slice and serve on melba toasts. Garnish with some fresh snipped chives. They are a staple at all of my holiday parties and go like hot cakes!
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Old 09-22-2011, 10:43 AM   #32
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I tried the cooking cream and didn't care for it. had an "off " flavor in my opinion.
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Old 09-22-2011, 01:50 PM   #33
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bagel plus

Ahh, one must smear the cream cheese on the bagel, then a slice or 2 of very thin smoked salmon, a couple of rounds of red onion, and if you like, strew of couple of capers on top!!!...to die for
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Old 09-22-2011, 02:10 PM   #34
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Also to mention, the cream cheese is used in many types of sushi rolls.
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Old 09-22-2011, 03:00 PM   #35
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I forgot to mention, but there is much better cream cheese than Philadelphia....here in Toronto we go to a "creamery", that's sells all kinds of imported, etc. cheeses, and also has the best cream cheese!
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Old 09-22-2011, 03:24 PM   #36
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Originally Posted by betterthanabox View Post
That sounds so tasty.


My favorite!

I like to make Salmon pinwheels. I take smoked salmon and lay it flat, spread it with whipped chive cream cheese and roll it. Then you place the log in the freezer for 30 minutes, slice and serve on melba toasts. Garnish with some fresh snipped chives. They are a staple at all of my holiday parties and go like hot cakes!
i love pinwheels! i've had them with smoked, salt cured, and sushi grade raw tuna and all three are delicious. i grew chives in my herb garden just to add to sour cream for spuds and cream cheese for bagels.

try the pinwheels on crisp rye toast points or pita wedges, btab.
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Old 09-22-2011, 03:49 PM   #37
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I tried the cooking cream and didn't care for it. had an "off " flavor in my opinion.
i agree and way to expensive to boot.
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Old 09-23-2011, 01:50 AM   #38
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I forgot to mention, but there is much better cream cheese than Philadelphia....here in Toronto we go to a "creamery", that's sells all kinds of imported, etc. cheeses, and also has the best cream cheese!
I agree Ella, my fav is Kaymak, we buy Polish cream or curd cheese overhere. I also make my own Polish farmers cheese, bring the freshest whole milk you can buy to a boil, squeeze some lemon juice into it, let it split then cool and leave it overnight to drip through a muslin cheese or jam strainer.
My Mum used to do this with raw milk. Do you get clotted cream in Canada.
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Old 09-23-2011, 09:44 AM   #39
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Didn't care for the italian version

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I didn't find it worth it Pacanis. Too salty for one thing.
I tried the Italian cream and I agree - too salty and somewhat "fake" flavoured.
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Old 09-23-2011, 05:09 PM   #40
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Phillie cream cheese?: I put a chunk into mashed potatoes.
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