Once the wait was over and the lemon cheese was tipped out onto a serving plate, I reserved half of it, and added fresh herbs and seasoning. The end result was as good and more enhanced than the original recipe of 1844.
For a plain and simple recipe, it has a lot of potential as a spread, dip, or used in place of cream cheese, mayonnaise and even sour cream when making sauces.
1 C. Lemon Cheese (refer to the link below)
A fresh sprig of Each: (use herbs and seasoning to your own taste)
1 1/2 tsp. Garlic Parmesan Seasoning (see the link to make your own)
Wash and pat the fresh herbs dry. Remove the leaves from the stems and chop fine. Fold the herbs into the Lemon Cheese. Spoon into a ramekin or dipping dish. Top with Chives, lemon zest and garnish with Parsley if desired.
Serving Suggestion: Serve with crackers, my Cayenne Cheese Sticks or for stuffed celery. This can be used as an appetizer or a spread for sandwiches.
Refer to the link to make the Lemon Cheese:
Refer to the link to make Scrambled Egg~Bacon~ Salad Sliders:
Refer to the link for a vintage recipe Cayenne Cheese:
Refer to the link to make your own Garlic Parmesan Seasoning:
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