Bacon Scallion Cream Cheese Schmere Recipes

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BACON SCALLION CREAM SAUCE



Bacon Scallion Cream Sauce image

Here we have a re-education - or an education, if you're a first-timer - in the virtues of an old-fashioned cream gravy. A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper. Use plenty of each.These days, home cooks are not likely to keep meat drippings around in the kitchen to make a fat-and-flour roux, but there's nothing wrong with hacking a substitute from a lump of butter and a slab of bacon. Then cook them together with flour to make a golden, toasty-smelling roux. After adding the broth and cream, the sauce will seem thin, but stay the course: don't even think of adding more flour. It takes a few minutes for the flour's starch to absorb the liquid. Take the gravy off the heat when it still seems a little too thin: it will thicken further at the table.

Provided by Julia Moskin

Categories     quick, condiments, dips and spreads, sauces and gravies

Time 25m

Yield About 1 1/2 cups

Number Of Ingredients 8

3 tablespoons butter
1 thick slice bacon, chopped
3 tablespoons flour
1 1/2 cups chicken stock
3/4 cup heavy cream
1 tablespoon cracked black peppercorns
6 scallions, white and green parts, thinly sliced, plus extra for garnish
Salt

Steps:

  • In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
  • Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 23 grams, Sodium 496 milligrams, Sugar 4 grams, TransFat 0 grams

BACON-SCALLION CREAM CHEESE SCHMERE



Bacon-Scallion Cream Cheese Schmere image

Make and share this Bacon-Scallion Cream Cheese Schmere recipe from Food.com.

Provided by KelBel

Categories     Breakfast

Time 5m

Yield 16 serving(s)

Number Of Ingredients 4

8 ounces light cream cheese, softened
4 ounces cooked bacon, chopped
1/4 cup scallion, finely chopped
1 teaspoon Worcestershire sauce

Steps:

  • Combine all ingredients in a small bowl.
  • Chill until ready to use.
  • Store refrigerated for up to 2 days.

SCALLION CREAM CHEESE, BAGEL SHOP STYLE



Scallion Cream Cheese, Bagel Shop Style image

This recipe for a loftier version of cream cheese is also a formula for any number of dips and spreads. Instead of scallions, you might add horseradish, sriracha, toasted walnuts, blue cheese crumbles, maple syrup or honey. When shopping for cream cheese, choose one with the shortest list of ingredients; anything besides cream, milk, and salt is a filler or a preservative. But even if you start with less-than-perfect cream cheese from the supermarket, whipping it in a stand mixer and adding heavy cream to loosen the mixture will produce a smooth, fluffy spread. Sour cream would work just as well as heavy cream. It's best to make this just before serving - at Baz Bagel & Restaurant in Little Italy, they make it three times a day to preserve the fresh taste - but it also lasts well in the refrigerator.

Provided by Julia Moskin

Categories     breakfast, easy, quick, condiments, dips and spreads

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 3

1 pound cream cheese, preferably without additives or fillers, such as Ben's or Gina Marie
1/2 to 3/4 cup heavy cream
2 tablespoons freshly chopped scallions or chives

Steps:

  • Place cream cheese in a stand mixer fitted with the paddle attachment. Mix at low speed until smooth. Pour in 1/2 cup heavy cream and raise the speed to medium-low. Mix until whipped and fluffy, adding more cream if needed to loosen the mixture.
  • At low speed, fold in scallions just until combined. Scrape into a serving bowl and keep refrigerated until ready to serve. (Can be made up to 1 day ahead.)

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 214 milligrams, Sugar 2 grams

BACON-SCALLION CREAM CHEESE RECIPE



Bacon-Scallion Cream Cheese Recipe image

Provided by Jomamma

Number Of Ingredients 4

8 ounce(s) cream cheese, softened
4 ounce(s) cooked bacon, chopped
1/4 cup(s) scallions, finely chopped
1 teaspoon(s) Worcestershire sauce

Steps:

  • Combine all ingredients in a small bowl. Chill until ready to use. Store refrigerated for up to 2 days.

BACON, SCALLION, CREAM CHEESE PLUGS



Bacon, Scallion, Cream Cheese Plugs image

Categories     Cheese     Side     Bacon

Yield makes enough for 1 recipe bagel bombs

Number Of Ingredients 5

50 g bacon, the smokier the better (1 3/4 ounces)
200 g cream cheese (7 ounces)
2 g scallion greens, thinly sliced
5 g sugar (1 teaspoon)
2 g kosher salt (1/2 teaspoon)

Steps:

  • Cook the bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
  • Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
  • Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps. Freeze until rock hard, 1 to 3 hours.
  • Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
  • notes
  • Make a meat-free cream cheese plug with your favorite bagal fixin's. We make a veggie plug with dill and cucumber, too!

SCALLION CREAM CHEESE



Scallion Cream Cheese image

I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen.

Provided by Hey Jude

Categories     Breakfast

Time 10m

Yield 1 cup

Number Of Ingredients 4

1 (8 ounce) package cream cheese, at room temperature
1/4 cup chopped scallion, white and green parts
1 tablespoon milk
1/8 teaspoon kosher salt

Steps:

  • Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
  • Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.

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