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Old 11-14-2010, 07:30 PM   #1
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ISO additions to cream cheese or quark

I've made another batch of quark. I'm getting tired of making it taste like Boursin (chives, parsley, garlic, salt). I'm almost out of olives, so my other standby: olives and chopped walnuts, is out for the moment.

What do you like adding to cream cheese or quark?

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Old 11-14-2010, 07:37 PM   #2
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I love walnuts and cream cheese. Haven't made quark, though I have wanted to try. Green onions, imitation crab and ranch seasoning make a great crab spread. (almost forgot the sour cream.)
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Old 11-14-2010, 08:00 PM   #3
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Smoked salmon!!
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Old 11-14-2010, 08:10 PM   #4
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apricot preserves
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Old 11-14-2010, 08:25 PM   #5
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Quote:
Originally Posted by Alix View Post
Smoked salmon!!
Ditto!

Some other good additions to cream cheese:
Scallions
Roasted red peppers
Sundried tomatoes

For sweet spreads:
Orange zest and honey
Cranberry Pecan Spread:
Pecan Cranberry Spread Recipe - Food.com - 99081
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Old 11-14-2010, 08:48 PM   #6
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Oh, and raspberry jam.
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Old 11-14-2010, 10:24 PM   #7
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spiced pepper jelly, it is to die for. can only find it on line, not in my stores here.,
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Old 11-14-2010, 10:27 PM   #8
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Had one with coconut and pineapple chunks, it was tasty but a bit weird. IMO, nothing tops smoked salmon. MMMMMMM! That reminds me, I'd better dig that slab out of the freezer for the smoker!
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Old 11-14-2010, 10:28 PM   #9
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Quote:
Originally Posted by babetoo View Post
spiced pepper jelly, it is to die for. can only find it on line, not in my stores here.,
I get that from my mummy-in-law. She makes it herself. It is wonderful with cream cheese or quark.

I'm really hoping for more ideas for savoury things to mix into the quark. I often don't want something sweet.
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Old 11-15-2010, 08:56 AM   #10
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I make a really mild flavored chevre and like to season it with:

horseradish and grated cheddar cheese and a bit of kosher salt and sugar

sprimp and sour cream

chopped walnuts and crushed pineapple

and this is the favorite for parties:

1 lb. cheese
1/4 t. garlic powder
1 T. dried minced onion
1 t. chili powder
1 t. kosher salt
1 6 oz. can tomato paste
1/4 t. hot pepper, (or use a hot chili powder)
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Old 11-16-2010, 02:14 AM   #11
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Thank you everyone for the great suggestions. Keep 'em coming.

Is there a way for me to link to this in my user CP, so I can find later?
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Old 11-16-2010, 08:43 PM   #12
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Holiday Ham Dip

1 can of deviled Ham (or 3.5 oz Ham leftovers pureed in Quisinart)
1/2 Cup canned Pineapple
2T Gulden's Spicy Brown Mustard
1 teasp. ground clove
8 oz Quark or Cream Cheese

Nice as a cracker spread or for Ruffled Potato Chips.

Can you share how you make Quark?
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Old 11-17-2010, 11:12 AM   #13
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Fresh or dried dill and chopped (firm) tomato or cucumber

Sundried tomato and basil or oregano

rosemary

your favorite salsa (homemade or jarred)

mince some leftover cooked chicken and add a few drops of liquid smoke flavoring (or smoke the chicken), add with minced sauteed mushrooms and onion, and finely chopped walnuts. You could substitute bacon for the smoke-flavored chicken, but it gets a bit salty. great on crackers, bagels, in omelets, or to stuff mushroom caps.
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Old 11-17-2010, 11:44 AM   #14
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Lightbulb

Quote:
Originally Posted by Sprout View Post

...

You could substitute bacon for the smoke-flavored chicken, but it gets a bit salty.

...
That makes it perfect with quark, because it doesn't have an salt. Many of the savoury flavours need salt added to taste right.

I guess that also makes quark a good idea for someone on a low sodium diet.
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Old 11-17-2010, 03:18 PM   #15
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all right, I'll bite. what's quark?
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Old 11-17-2010, 04:11 PM   #16
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Quote:
Originally Posted by mudbug View Post
all right, I'll bite. what's quark?
Quark is a fresh cheese made from soured milk. It's a great substitute for cream cheese as a spread. Germans make cheese cake with it.

I was googling for quark when I found this site.
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Old 12-21-2010, 04:39 AM   #17
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Quote:
Originally Posted by freshlyfrugal View Post

...

Can you share how you make Quark?
I'm sorry it took so long to get back to you on this.

I take a litre of milk and add two tablespoons of sour cream or cultured buttermilk, or sour milk from previous batch. I let it sit at room temperature for a day or three - the culture grows quicker in summer. When it is thick it is sour milk. I cover the sour milk, could be a dish towel or a plate, and then put it in the oven at around 100-150 degrees F. It usually takes about two to three hours for the curd to separate from the whey. The curd floats on top of the greenish whey. Then I line a colander with a clean piece of fabric and filter the whey out. I let it sit and drip in the fridge for 12 to 24 hours. The curds are the quark. Be sure the colander is non-reactive. A rusty old sieve has been known give you grey quark. I usually get about 300 grams of quark from a litre of milk.

If the quark is too dry, add some milk or cream.
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Old 12-21-2010, 07:23 AM   #18
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I nuke a bar of Philadelphiacream cheese for about 40 seconds to soften it up. Before serving it's topped off with 1/4 inch of horseradish before serving with crackers.
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