Ingredients with Measurements:
- 1 pound fresh fromage blanc (or cream cheese)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Mixing bowl
- Whisk
- Serving dish
Step-by-step instructions:
1. In a mixing bowl, whisk together the fromage blanc (or cream cheese), chopped parsley, chives, tarragon, minced garlic, red wine vinegar, salt, and black pepper until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
3. Once chilled, transfer the cervelle de canut to a serving dish and garnish with additional chopped herbs, if desired.
- Time:
Preparation time: 10 minutes
- Chilling time: 1 hour
Temperature:
- Refrigerate until ready to serve
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 2g
- Protein: 6g
Substitutions for ingredients:
- Fromage blanc can be substituted with cream cheese or Greek yogurt.
- Any combination of fresh herbs can be used.
Variations:
- Add a splash of lemon juice for a tangy twist.
- Substitute the garlic with shallots for a milder flavor.
Tips and tricks:
- Use a whisk to ensure the mixture is well combined and creamy.
- For a smoother texture, blend the mixture in a food processor before refrigerating.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve chilled.
Presentation ideas:
- Serve in a small bowl or ramekin.
- Garnish with additional chopped herbs.
Garnishes:
- Chopped fresh herbs, such as parsley, chives, or tarragon.
Pairings:
- Serve with crackers, bread, or vegetables.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- A simple green salad.
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Keep refrigerated until ready to serve.
- Discard any leftovers after 3 days.
Food history:
- Cervelle de Canut is a traditional dish from Lyon, France, made with fromage blanc and herbs.
Flavor profiles:
- Creamy, tangy, and herbaceous.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: French