Cuisine Diva

Blueberry Muffin Recipe

Above: Plate full of blueberry muffins.

How to Make Blueberry Muffins

Here's a recipe for an easy to make blueberry muffin, with a streusel topping. I used vanilla soy milk in place of the milk. The oil, egg and milk mixture should equal one cup of liquid. I used a 2 cup glass measuring cup and added the egg and oil, then added enough milk to equal one cup. Then I used a small whisk to mix everything together, before adding the liquid ingredients to the dry ingredients.

Above: Stir blueberries into muffin batter.

Blueberry Muffin Ingredients

• 1 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Above: Fill muffin tins 2/3 full with batter.

Blueberry Muffin Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, sift together the flour, sugar, salt and baking powder.
3. In a small bowl whisk together the oil, egg and milk.
4. Pour the liquid ingredients into the bowl of dry ingredients, and stir until well blended.
5. Stir in the vanilla extract and blueberries.
6. Spray a 12 compartment muffin pan with non stick cooking spray.
7. Fill each muffin compartment approximately 2/3 with batter.
8. Top each muffin with approximately 1 tablespoon of the streusel topping.
9. Place the muffin pan in the oven and bake for 20-25 minutes.

Above: Use pastry knife to blend struesel topping ingredients together.

Streusel Topping For Blueberry Muffins

This topping makes a sweet and nutty crispy topping for the blueberry muffins.

Streusel Topping Ingredients

• 1/2 cup granulated sugar
• 1/3 cup all purpose flour
• 1 teaspoon cinnamon
• 1/4 cup butter
• 1/3 cup chopped pecans

Streusel Topping Directions

1. Sift together the sugar, flour and cinnamon.
2. Cut in the butter with a pastry knife, or a large fork, until the mixture resembles coarse crumbs.
3. Stir in the nuts.

Above: Top each muffin compartment with 1 tablespoon of the streusel topping.

Take care,
Lynn Smythe AKA the Cuisine Diva

Edible Chocolate Hanukkah Dreidels

The Cuisine Diva just received an email from the PR department of Mindy's Meals on Heels. They wanted to know if I would be interested in posting a Hanukkah recipe from site founder Mindy Korbrin on the Cuisine Diva site.It looked like an interesting idea, so here it is, enjoy!

Here's a new spin on a traditional Hanukkah activity that the whole family can enjoy! Celebrations and entertaining expert; Mindy Kobrin, founder of Mindy’s Meals on Heels (www.mealsonheelsbymindy.com) has created an Incredible Edible Hanukkah Dreidel which will allow kids (and adults) the opportunity to play with their food!

 

Above: Incredible edible Hanukkah dreidels.

 

Ingredients for Edible Hanukkah Dreidel

• 12 thin pretzel sticks
• 12 large marshmallows
• 8 oz dark chocolate, melted
• 2 oz white chocolate, melted or white frosting
• 12 Hershey kisses

Directions for Edible Hanukkah Dreidel

1. Dip bottom of chocolate kiss in melted semisweet chocolate
2. Press onto marshmallow; transfer to a parchment-lined baking sheet
3. Repeat to make 12 dreidels. Refrigerate for 10 minutes
4. Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick
5. Dip dreidels in chocolate, and return to baking sheet
6. Refrigerate until set, about 15 minutes
7. Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel
8. Refrigerate at least 5 minutes or up to 8 hours before serving

Sauteed Mushroom Side Dish

Above: Sauteed mushrooms with fresh herbs.

I am a huge fan of sauteed mushrooms. Unfortunately I am the only one in my family that enjoys mushrooms. I wanted to make a brown mushroom gravy, to serve along with the chicken saltimbocca I made as part of our Thanksgiving Day meal, but had to settle for plain brown gravy. Since I was still craving mushrooms, I made a small side dish of sauteed mushrooms with fresh herbs to accompany our holiday meal.

Sauteed mushrooms make a terrific accompaniment to steak, chicken or pork. You could also serve the mushrooms on top of pasta, rice, or a baked potato for a delicious vegetarian dish.

Above: Ingredients to make sauteed mushrooms.

Sauteed Mushroom Ingredients

Any type of mushrooms can be used in this recipe. I used baby portabellas. Regular chives can be used in place of the garlic chives. I used garlic paste in this recipe, but a few cloves of finely minced fresh garlic can be substituted for the paste.

• 8 ounces mushrooms
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon garlic paste
• 1/4 cup fresh oregano - chopped
• 1/3 cup fresh garlic chives - chopped

Above: Baby portabella mushrooms.

Sauteed Mushroom Directions

1. Used a slightly damp paper towel to brush off any dirt on the mushrooms.
2. Remove and discard the mushroom stems, then thinly slice the mushroom caps.
3. Add the olive oil and butter to a frying pan placed over medium high heat.
4. Add the mushrooms and saute, stirring occasionally, until they start to release their juices.
5. Stir in the garlic paste, oregano and garlic chives and cook for another minute or two.
6. Stir in the salt and pepper, adding more or less according to your personal preference.
7. Place the cooked mushrooms in a decorative bowl and serve immediately.
8. Leftover sauteed mushrooms will keep in the refrigerator for a few days. Leftovers can be heated up in a microwave.

Above: Mushrooms after herbs and seasonings have been added.

Take care,
Lynn Smythe AKA the Cuisine Diva

Homemade Pecan Pie

Above: Homemade pecan pie.

Thanksgiving Desserts

A holiday meal at our house is not complete without one or more types of pie. I usually make a pumpkin and/or a pecan pie as part of our Thanksgiving Day meal. This year I decided to make 2 pecan pies. It's just as easy to make 2 pies, as it is to make 1 pie. I made the pies 2 days before Thanksgiving, so we had an extra pie to snack on. I wouldn't want anyone to starve to death in the days leading up to Thanksgiving.

Above: A pair of pecan pies, cooling off and waiting to be served on Thanksgiving Day.

Recipe to Make a Single Pecan Pie

I used Pillsbury's ready to bake, pre-made pie crust when making my pecan pies. You could also use a defrosted, frozen, ready to bake pie crust if desired, or make a pie crust from scratch. I used a combination of chopped and whole pecans when making my pies. I added the chopped pecans to the bottom of the pie crust, poured in the filling, then garnished the top of the pie with whole pecans before baking. I couldn't find my pie pans yesterday, so I used two metal cake pans, made the pie kind of look like a deep dish pecan pie.

• 1 ready to bake, pre-made pie crust
• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 3 eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped or whole pecans

Above: Use a ready to bake, pre-made pie crust to save time when making pie.

Directions to Make a Single Pecan Pie

1. Preheat the oven to 350 degrees Fahrenheit.
2. Let the ready to bake pie crust come to room temperature.
3. In a large mixing bowl, stir in the corn syrup, brown sugar and granulated sugar.
4. Whisk the eggs into the sugar mixture.
5. Stir in the melted butter and vanilla extract.
6. Spray a metal pie pan or cake pan with non stick cooking spray.
7. Place the pie crust in the bottom of the pan.
8. Spread the chopped or whole pecans evenly over the bottom of the pie crust.
9. Pour the pie batter into the pan.
10. Place the pan in the oven and cook for 60 to 70 minutes, until golden brown on top.
11. Let cool slightly before serving. Fresh baked pecan pie comes out of the oven resembling molten lava, please let it cool down before trying to eat a piece, or you could end up burning yourself!

Above: A single serving of homemade pecan pie. Where's the vanilla ice cream?

Take care,
Lynn Smythe AKA the Cuisine Diva

 

Homemade Cranberry Pear Sauce

Above: Homemade cranberry pear sauce

Delicious Holiday Side Dish

Here is a recipe for an easy to prepare cranberry sauce, which can be made in a slow cooker. It will keep in the refrigerator, for up to one week, and can be prepared a day or two before Thanksgiving Day.

I got the idea for this recipe in the Slow Cooker Ready & Waiting Cookbook, written by Rick Rodgers. On page 185 of that cookbook, there is a recipe for a Cranberry Pear Walnut Sauce. I've modified the recipe slightly.

Above: Use the slow cooker to make cranberry pear sauce.

Cuisine Diva's Cranberry Pear Sauce

Bosc pears have brown skins. When I went to the store to purchase pears, there were 3 varieties to choose from. I was going to buy the green skin variety, then saw the sign on the brown skin variety that said Bosc pears. Bosc pears cook up a bit like an apple, and retain their shape/texture in this recipe. The orange, dried apricot and cranberries all cook down into a delightful sweet and tangy sauce.

The original recipe called for 1 cup of dark raisins. I am not a fan of raisins, so decided to substitute 3/4 cup chopped, dried apricots. The original recipe also called for only the zest of 1 orange, but I added the juice along with the zest. The original recipe also called for 1 cup of toasted, chopped walnuts but I decided to omit the nuts.

Above: Serve cranberry pear sauce as part of your Thanksgiving meal.

Ingredients for Cranberry Sauce

• One 12 ounce bag cranberries - rinsed
• 3 Bosc pears - peel, core and chopped
• Zest from 1 orange
• Flesh and/or juice from 1 orange
• 3/4 cup dried apricots - chopped
• 1/4 cup water
• 1 1/2 cups granulated sugar

Directions for Cranberry Sauce

Place all the ingredients into a crock pot, or slow cooker. Cook on high heat for 2 hours, or until most of the cranberries have popped. Add the sauce to a storage container and let cool slightly. Place the lid on the storage container and let the sauce cool over night in the refrigerator.

The hot, freshly made sauce would taste great on top of vanilla bean ice cream. Serve the cool sauce, in a decorative serving dish on Thanksgiving Day, to accompany the rest of your holiday meal. Leftover cranberry sauce can be served as a type of homemade jam, along with freshly baked muffins, the day after Thanksgiving.

Take care,
Lynn Smythe AKA the Cuisine Diva

 

Healthier Alternative to Nutella

Above: Nutella hazel nut spread and Mara Natural all natural dark chocolate almond spread.

Yesterday, my daughter and I made a trip to our local Super Walmart. While she was picking out art supplies, I decided to pick up a few groceries. I was looking for a jar of Mara Natha's all natural, no stir almond butter but I could only find the crunchy variety, not the smooth. Much to my delight, I spotted a jar of their all natural dark chocolate almond spread. OMG alert!

It looked like it might be similar to Nutella, so I scooped up a jar and added it to my shopping cart. Nutella is a hazelnut spread mixed with skim milk and cocoa powder. We had a jar of Nutella in the pantry, for our daughter, and I tried a bit to see what it tasted like. It was WAY too sweet for my taste, too much sugar and not enough hazelnut flavor.

The Mara Natha spread on the other hand, had a rich almond butter taste enhanced by dark chocolate. I decided to read the nutritional labels to see why they are so different. Dry roasted almonds are the first ingredient listed in the dark chocolate almond spread whereas sugar is the first ingredient listed in Nutella. That would explain why Nutella has a much sweeter taste, than the almond spread, which had a much richer, nuttier taste.

Above: Jar of Nutella

Nutella Nutritional Facts

Nutella is a very creamy, smooth and very sweet tasting spread. It has the consistency of soft frosting, and is almost runny enough to be used as a dessert topping.

• serving size - 2 tablespoons
• calories per serving - 200
• fat calories per serving - 100
• total fat - 11 g
• saturated fat - 3.5 g
• sodium - 15 mg
• carbs - 22 g
• fiber - 1 g
• sugars - 21 g
• protein - 3 g

 

Nutella Ingredients

• sugar
• palm oil
• hazelnuts
• cocoa
• skim milk
• reduced minerals whey
• lecithin
• vanillin

Above: Mara Natha all natural dark chocolate almond spread.

Dark Chocolate Almond Spread Nutritional Facts

The dark chocolate almond spread has a rich nutty flavor, with a hint of chocolate. It has the consistency of a very thick peanut butter, or very thick frosting. It is not as smooth as the Nutella, due to it's higher nut content.

• serving size - 2 tablespoons
• calories per serving - 180
• fat calories per serving - 130
• total fat - 14 g
• saturated fat - 3 g
• sodium - 15 mg
• carbohydrate - 12 g
• dietary fiber - 2 g
• sugars - 9 g
• protein - 4 g

Dark Chocolate Almond Spread Ingredients

• dry roasted almonds
• evaporated cane juice
• palm oil
• cocoa powder
• non-fat dry milk
• canola oil
• soy lecithin
• natural vanilla flavor
• salt

Above: dark chocolate almond spread on the left, Nutella on the right.

Cuisine Diva Conclusion

I prefer richer tasting food over sweet food any day of the week. So my vote goes for Mara Natha All Natural Dark Chocolate Almond Spread.The almond spread has a bit more fiber and protein per serving compared to Nutella. And the almond spread has only 9 grams of sugar per serving compared to Nutella's 21 grams of sugar per serving. Yes, I think I got a sugar shocker headache eating the Nutella, kind of like getting a brain freeze when you eat something too cold, but in this case it was from eating something too sweet.

The Nutella has almost double the amount of carbohydrates per serving compared to the almond spread. Nutella also has higher total calories than the almond spread. But due to it's higher nut content, the almond spread has a slightly higher fat content. But nut butters are a healthy type of fat, and can be part of a balanced diet that contains up to 30% of it's calories from good fats.

See my Sports Nutrition Diva blog post on good vs bad fats: Fat is Not Your Enemy.

Take care,
Lynn Smythe AKA the Cuisine Diva

 

How-to Make Corn Pudding

Above: Single serving of corn pudding.

Recipe for Corn Bread Pudding

This recipe for corn bread pudding makes a moist and delicious quick bread which has a consistency similar to corn soufflé or custard. Use either canned corn, which has been drained, or frozen corn which has been cooked according to package directions. If you are lactose intolerant, substitute plain rice, soy or almond milk for the milk and omit the cheese.

Above: Melt the butter in the sauce pan.

The key to making a smooth and creamy corn bread pudding is to use finely ground corn meal. Stone ground corn meal is too coarse for this recipe. I used Goya brand finely ground yellow corn meal, also known as Masarepa, in this recipe.

Above: Make a roux/rue with the butter, flours and seasonings, then add the milk.

Serve the corn pudding hot out of the oven along with butter or maple syrup. Corn bread pudding could be served along with collard greens and pulled pork for a complete Southern style meal.

 
Above: Whisk eggs into cheese.

 

Corn Bread Pudding Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup fine ground corn meal
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 teaspoon fresh thyme leaves, or 1 teaspoon dried thyme
• 1 3/4 cups milk
• 4 cups corn kernels
• 3 large eggs
• 1 cup shredded cheddar or Mexican cheese blend

 

Above: Corn pudding ready to go into the oven.

Corn Bread Pudding Diretions

1. Preheat the oven to 375°.
2. In a medium saucepan, melt 5 tablespoons of the butter.
3. Whisk in the flour, corn meal, sugar, salt, pepper, garlic powder and thyme and cook for 1 minute, to get rid of the raw flour taste.
4. Gradually whisk in the milk and cook over medium high heat, whisking as needed, until the sauce thickens, about 5 minutes.
5. Let the batter cool slightly. If the batter is too hot when you add the egg mixture, you could end up with scrambled eggs.
6. Whisk the eggs in a medium size bowl.
7. Stir in the corn.
8. Stir the slightly cooled batter into the bowl with the egg and cheese mixture.
9. Place a 9-inch square glass or round enamel pan on top of the stove.
10. Add the remaining tablespoon of butter to the pan and turn the heat to medium.
11. Once the butter has melted, turn the heat off, then pour the corn pudding mixture into the pan.
12. Use a pair of oven mitts and carefully place the pan in the oven and bake for 40-45 minutes, or until the pudding is cooked through and golden brown on top.
13. Let cool slightly before serving.

Above: Corn pudding hot out of the oven.

Take care,
Lynn Smythe AKA the Cuisine Diva

Spice It Up at Dunkin Donuts

PRESS RELEASE

Fall Flavors Spice Up the Season at Dunkin' Donuts

Dunkin' Donuts brings back seasonal pumpkin favorites and introduces new apple flavors to keep people running with the tastes of fall

CANTON, Mass., Sept. 7 /PRNewswire/ -- With Labor Day now behind us and summer nearing its end, Dunkin' Donuts, America's all-day, everyday stop for coffee and baked goods, gives people a delicious reason to look towards the start of autumn, today unveiling a harvest of fall-inspired menu items available for a limited time at participating Dunkin' Donuts restaurants. Leading Dunkin' Donuts' autumn array is the return of pumpkin beverages and baked goods, along with seasonal donut treats. For guests in New England and upstate New York, Dunkin' Donuts has also introduced new apple specialties, including Apple Pie and Apple Cider.

 (Logo: http://photos.prnewswire.com/prnh/20080513/NYTU022LOGO)
 (Logo: http://www.newscom.com/cgi-bin/prnh/20080513/NYTU022LOGO)

 Dunkin's Donuts' complete fall lineup includes:
 -- Pumpkin Coffee and Lattes: Pumpkin flavoring adds a seasonal touch to
   Dunkin' Donuts' coffee and lattes. Served hot or iced, they are the
   perfect way to keep yourself running with a taste of fall. Pumpkin
   coffee is available for the suggested retail price of $1.39 for a
   small 10 oz. hot beverage. The Pumpkin Latte features a caramel
   drizzle and is available at the suggested retail price of $1.99 for a
   10 oz. hot beverage.
 -- Pumpkin Muffin: Topped with white icing and streusel crumbs, Dunkin'
   Donuts' Pumpkin Muffin is a seasonal favorite and is available for the
   suggested retail price of $1.39.
 -- Pumpkin Donut: Back by popular demand, Dunkin' Donuts' glazed pumpkin
   cake donut is available for the suggested retail price of $.89 cents.
 -- Fall Harvest Donut: The Fall Harvest Donut is a yeast ring donut
   topped with orange icing and a festive pumpkin sprinkle mix, available
   at the suggested retail price of $.89 cents.
 -- New Apple Cider (Available in New England and Upstate New York only):
   Seeking traditional autumn refreshments? Dunkin' Donuts' new Apple
   Cider, steamed via an espresso machine, is available hot or iced for
   the suggested retail price of $1.59 for a small 10 oz. hot beverage.
 -- New Apple Pie (Available in New England and Upstate New York only):
   Served warm, the handheld-sized baked Apple Pie features a flaky crust
   topped with cinnamon sugar. This new bakery treat is available for the
   suggested retail price of $1.29.

According to Dunkin' Donuts' Executive Chef Stan Frankenthaler, each year Dunkin' Donuts' fall menu items create a unique passion and emotional response amongst guests. "When the temperatures begin to drop and the days shorten, people naturally begin to crave comforting foods and the familiar, traditional tastes and scents we grow up associating with the season, such as pumpkin and apple," he said. "We are excited to help people celebrate fall to the fullest any time of day by bringing back our beloved fall menu items along with innovative new seasonal treats."

About Dunkin' Donuts

Founded in 1950, Dunkin' Donuts is America's favorite every day, all-day stop for coffee and baked goods. Dunkin' Donuts is a market leader in the regular/decaf coffee, iced coffee, hot flavored coffee, donut, bagel and muffin categories, and the largest coffee and baked goods chain in the world. Dunkin' Donuts has earned the No. 1 ranking for customer loyalty in the coffee category by Brand Keys for four years running. The company has more than 9,000 restaurants in 31 countries worldwide. In 2009, Dunkin' Donuts' global system-wide sales were $5.7 billion. Based in Canton, Massachusetts, Dunkin' Donuts is a subsidiary of Dunkin' Brands, Inc. For more information, visit www.DunkinDonuts.com.

 Contact:
 McCall Gosselin
 781-737-5200
 [email protected]

 Jessica Rosen
 RF Binder
 212-994-7522
 [email protected]

Photo: http://www.newscom.com/cgi-bin/prnh/20080513/NYTU022LOGO
AP Archive: http://photoarchive.ap.org/
PRN Photo Desk, [email protected]
http://photos.prnewswire.com/prnh/20080513/NYTU022LOGO

Source: Dunkin' Donuts

CONTACT: McCall Gosselin, +1-781-737-5200,
[email protected]; or Jessica Rosen, RF Binder,
+1-212-994-7522, [email protected]

Web Site: http://www.dunkindonuts.com/

Individual Gourmet Pizzas

Above: Individual, whole wheat pizza crusts by Boboli.

Fun With Cheese

Yesterday I wrote a review of Alouette's Soft Spreadable Cheese. Here is an idea for an easy to prepare, gourmet pizza, featuring the sundried tomato with basil flavor of their spreadable cheese.

Above: A variety of toppings to add to gourmet pizzas.

Gourmet Pizza Ingredients

• Boboli, or other premade, individual pizza crust
• Alouette soft spreadable cheese
• Pizza toppings
• Parmesan cheese
• Fresh basil

Above: I used a perforated, metal pizza pan to make my gourmet pizza.

Gourmet Pizza Directions

1. Preheat your oven to 450 degrees Fahrenheit.
2. Spread the bottom of the pizza crust with a layer of spreadable cheese. I used Alouette's sundried tomato and basil soft spreadable cheese.
3. Top the pizza with your favorite pizza toppings.
4. Sprinkle a layer of grated Parmesan cheese on top of the toppings.
5. Add a handful of chopped, fresh basil leaves to the top of the pizza.
6. Cook in the preheated oven for 8-10 minutes, until the cheese has melted and is lightly brown on top.
7. Cut into 4 pieces using a pizza wheel.
8. Serve immediately.

Above: Spread a layer of cheese spread on top of the pizza crust.

Gourmet Pizza Toppings

Choose from your favorite pizza toppings to top your individual gourmet pizzas. Here are a few suggestions:

• Kalamata olives
• Green olives
• Capers
• Minced garlic
• Marinated mushrooms
• Anchovy fillets
• Sundried tomatoes
• Thin sliced green onions
• Feta cheese
• Crumbled bacon
• Diced Canadian bacon
• Fresh herbs such as basil, parsley, oregano

Above: Sprinkle the toppings of your choice on top of the pizza.

Pizza as Appetizer or Dinner

Serve individual gourmet pizzas as the main course for dinner. You can also cut up a couple of pizzas to serve as an appetizer.

Above: Hot, homemade pizza fresh out of the oven.

Salad Topping

I've seen a few chefs adding fresh greens, such as baby arugula, to the top of their pizzas, after they come out of the oven. I decided to give it a try, kind of a neat way to eat a salad along with your pizza.

• Mixed greens such as baby arugula, spinach and radicchio
• Extra virgin olive oil
• Fresh ground black pepper
• Course sea salt

Above: Salad topping on top of individual gourmet pizza.

Sprinkle the greens on top of the pizza, as soon as you remove it from the oven. Then drizzle on a bit of good quality, extra virgin olive oil and top with a few grinds of black pepper and some course sea salt.

Above: Gourmet pizza, topped with salad greens, ready to eat.

Take care,
Lynn Smythe AKA the Cuisine Diva

Cuisine Diva Reviews Alouette Cheese Spread

Above: Alouette Sundried Tomato & Basil soft spreadable cheese.

Alouette All Natural Cheese Spread

I recently had a chance to try the sundried tomato and basil flavor of Alouette's soft spreadable cheese. The cheese is soft and spreadable directly from the refrigerator. The cheese can also be heated in the microwave, to make a hot cheese spread. The inner wrapper of the cheese package contains a recipe for Alouette Mediterranean Bruschetta. Additional recipe ideas can be found on the Alouette website.

I enjoyed the flavor and consistency of the cheese, and tried it on a number of different crackers. The cheese spread would also taste great, spread on a couple of slices of bread, and used in place of mayonnaise when making a sandwich. I'm also going to try spreading it on the base of a premade pizza crust, to create a sauceless pizza with a variety of toppings; I'll post photos and details of the pizza in a day or two.

A variety of raw vegetables, such as carrots, bell peppers and celery could also be served along with the cheese. Try using a spoonful of the spreadable cheese on top of burgers or grilled chicken or fish. I bet the cheese spread would also taste great on top of a baked potato.

Alouette Tomato Basil Cheese Spread Details

• Size: 6.5 ounces
• Suggested retail price: $5.49
• Serving size: 2 tablespoons = 80 calories
• All natural; no artificial flavors, colors or preservatives

Additional Cheese Flavors

Alouette cheese spread is available in 9 flavors:

1. Sundried tomato and basil
2. Creamy onion & shallot
3. Light cucumber dill
4. Peppercorn Parmesan
5. Savory vegetable
6. Garlic & herbs
7. Light garlic & herbs
8. Sweet & spicy pepper medley
9. Spinach artichoke

Above: Alouette cheese spread taken directly from the refrigerator.

From the Alouette Cheese Website

Introducing innovative packaging.In the 1990s, Alouette^® Spreadable Cheese underwent a packaging change to address requests for a convenient and attractive container that users could take directly from the refrigerator to their cheese platters. As a result, the widely recognized, French-style ramekin cup was introduced. This attractive container, unique to Alouette^® Spreadable Cheese, is perfect for every occasion. Consumer requests for recipes and serving suggestions led to the printing on the inside of the sleeve that surrounds the ramekin cup.

Above: platter featuring Alouette sundried tomato & basil cheese spread with an assortment of crackers.

Additional Information

• Alouette Cheese USA, LLC
• 400 South Custer Avenue
• New Holland, PA 17557
• 1-800-322-2743 
• [email protected]

Website: www.alouettecheese.com

Take care,
Lynn Smythe AKA the Cuisine Diva