by Katrina Hall
Member since:
January 19, 2006

Homemade Herb Cheese ( boursin style)

March 31, 2007 05:38 PM EDT (Updated: April 01, 2007 08:01 PM EDT)
views: 291 | rating: 10/10 (10 votes) | comments: 19

Hurray, the chives are up!  They may only be four inches or so - but that's enough to make this boursin-style herb cheese for the burgers tonight.

 

This is a versatile condiment - you can use it on burgers, poached fish, in a salad dressing, and as a dip with raw vegetables or crackers. You can throw some in that quiche you're making, or the pasta salad - the herbs really bring a bright boiing to anything . ( exception: chocolate)

 

8 oz cream cheese

1 stick unsalted butter

1 T fresh lemon juice

1/2 t. Worcestershire sauce

salt and pepper

1/2 t dry mustard

1 T minced parsley

2 T minced chives

1 t tarragon - dry or fresh

1 garlic clove, put through a presser

 

Mix all together in a mixing bowl or blender until mixed throughly. Serve with burgers, crackers, on sandwiches, salads, and with raw vegetables.
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Comments: 19

J F. Mar 31, 2007, 6:07pm EDT
Good recipe! My chives are also up. The sage is starting to green as well as the thyme and the lemon balm. I can't wait to start growing and harvesting all the good stuff.
Katrina Hall Mar 31, 2007, 6:35pm EDT
Oh, you're WAY ahead of me! Not even sure the lemon balm made it through winter - and the sage is gone - but those rugged little chives carry on. And raking today, though the thyme looked quite dead, smelled wonderful!
☀ Aunt Shanny Apr 1, 2007, 8:33am EDT
This sounds fabulous! My parents grow chives; I will make sure they grab me a few handfuls so I can whip this one up!
Katrina Hall Apr 1, 2007, 10:02am EDT
hey Shannon and Kathleen -
Enjoy the recipe - I just had the most wonderful boursin omelet, sitting in the weak Spring sun, savoring the first herbs..................
Sonia M. Apr 1, 2007, 10:33am EDT
Hi Katrina, I love this homemade style boursin cheese and have made it in the past. I think my mom owuld like this one and will try to make it for her while I'm up in NC visiting....
Katrina Hall Apr 1, 2007, 11:50am EDT
Hi Sonia!!! Hope you're having a wonderful time - but we miss you! Thanks for stopping by!
Elizabeth D. Apr 1, 2007, 1:10pm EDT
sounds great, can't wait to try it.
Katrina Hall Apr 1, 2007, 6:16pm EDT
Thanks for stopping by, Elizabeth............you'll use this a lot when you do make it!
Farmgirl Susan Apr 1, 2007, 6:50pm EDT
LOL, great minds think alike. I'm in the midst of publishing an article on Gather all about chives and herbed yogurt cheese, as my chives are up up up! Can't wait to try making this--I used to love Boursin but haven't bought any in years. I never would have thought to put in all that butter! : )

P.S. You should publish this to The Herban Kitchen Gather Group.
Katrina Hall Apr 1, 2007, 7:59pm EDT
Hello my dear Farmgirl! I can't wait to see your recipe! Love the idea of yogurt - and lower fat too. I didn't know there was a group called The Herban Kitchen - I'll check this out, thanks.

Oh good, Ellen, I'm always happy to hear feedback........
Edward Nudelman Apr 2, 2007, 11:33am EDT
this is right up my alley! I'm going to try it.
Katrina Hall Apr 2, 2007, 12:56pm EDT
Oh good, Ed! You'll like it, I think....
Debra H. Apr 2, 2007, 11:16pm EDT
I have to try this one it set my cravings off big time
Katrina Hall Apr 3, 2007, 8:21am EDT
Oh oh, you'll be like me the last two days - boursin in omelets, boursin in sandwiches, boursin in wilted spinach, on matzo crackers..............thanks for reading, Debra!
Debra H. Apr 4, 2007, 5:03am EDT
Oh Katrina you are sooooooo right - I made some and fell in love - I made some salmon steaks tonight - HOO HOO - just slap a little right on each bite with a butter knife, sheer heaven! The great thing about being preggers you just don't care how weird or odd it seems, I even used it for dipping chips and on home made pizzelles.
Katrina Hall Apr 4, 2007, 5:57am EDT
omg - salmon and boursin! A marriage made in heaven! Many congratulations on your pregnancy!
Ms. Meacham: Money Maven Apr 4, 2007, 3:47pm EDT
I must make this! My chives are popping up too -- three plants this year so I have plenty to experiment with in various recipes. I really like your idea of using this boursin-style cheese on burgers. At the first nice day this week -- sounds like Friday will be 78 degrees here in Portland -- I'll have to fire up the grill and give this a shot.

(FYI: On the topic of burgers, I tried a bison burger for the first time the other day .... interesting, to say the least.)
Katrina Hall Apr 4, 2007, 4:30pm EDT
You must be in Portland, OR - the NE is in the middle of a sleet/ice/hail/rain? storm and cold weather predicted for the next 4 days!
A hint for burgers on the grill - you can put a fat teaspoonful in the middle of the burger then grill without mess. How'd you like those buffalo burgers? Were they dry? thanks for stopping, Jennifer!
rainne chandler Apr 25, 2009, 4:40pm EDT
yummy

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