Cream Cheese with Cardamom

Try this on your next bagel or spread on slices of toasted French bread.

5 oz. cream cheese, mashed
1/8 cup thawed frozen orange juice concentrate
1 tbsp. honey
1/8 tsp. powdered cardamom seed

Whip all ingredients at high speed with an electric mixer, or by hand with a fork until smooth and creamy.

Pimento & Chive Spread

8 oz. cream cheese
1/2 tsp. dried dill weed
2 tsp. finely chopped chives
4 oz. pimentos, chopped

Blend all ingredients with an electric mixer or by hand until well blended.

Sage & Pepper Cheese

This spreadable cheese is shaped into a ball and served with rolls or crackers.

5 cups whole milk
1/8 tsp. chili powder
1/4 tsp. coarsely ground black pepper
1/4 tsp. ground sage
2 tsp. virgin olive oil
juice of one lemon
10-12 sage leaves, washed and dried

In a non-stick saucepan, bring the milk just to the boil. Stir in the lemon juice to curdle and remove from heat. Continue to stir the milk until the curds separate from the whey. Pour through a strainer lined with cheesecloth. Allow to drain for 2 1/2 hours. After that time, squeeze or press to remove as much of the liquid as possible.

Add the pepper, chili powder and dried sage to the cheese curd. Blend with a fork until smooth. With your hands, form the cheese into a ball.

With a basting brush, coat the cheese with the olive oil. Starting from the bottom, press the sage leaves around the cheese ball. Chill for several hours until firm. Allow to soften slightly before serving.