Avocado dip with cheese
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Avocado paste with cheese is a very versatile seasoning for a wide variety of dishes, and also makes a good spread on bread or chips.
Avocado with cheese is an interesting subject: it looks like it’s sauce, but it seems like it’s not!
I don’t even know what to properly call this thing that I want to tell you about here. This is such an extremely multifunctional substance made from avocado, cream (curd) cheese and a very important secret ingredient - cognac.
The avocado should be soft and creamy in consistency. A variety of cheeses are suitable: all kinds of Philadelphia, mascarpone, ricotta, and even in combination with processed cheese or with the addition of some hard young ones and camemberts. But the requirement for cognac is strict - it must be good, noble, no low-grade mumbo-jumbo. With good food you will receive the food of the gods, with mumbo jumbo you will receive inedible muck. The amount of cognac is between one teaspoon and one tablespoon. Salt - to taste. A variety of peppers are allowed, also according to taste and need. You can also use greens.
Ингредиенты
Avocado - 1 pc.
Cream cheese - 100 g
Cognac - 1 tbsp.
Salt, pepper - to taste
Рецепт
1. Peel the avocado and remove the pit. You can chop it lightly.
2. Puree all ingredients into a homogeneous cream. Try the taste, you can increase the seasoning. If you decide to add cognac, be sure to blend the cream with a blender again after adding it. You can stir in the salt and pepper with a fork. Everything is still elementary, right?
3. But from this very moment, what we got can be used in very different ways, and therefore it will require different temperature conditions.
4. The easiest way to use: keep the avocado with cheese at room temperature for an hour or two, and then use it as a sauce for fried or grilled meat (steaks, medallions, roast beef), fish or seafood. At first, the paste may stand in a heap, but then it will most likely melt and flow on the hot meat (like on mine on the back pieces, where it got there a few seconds earlier than on the front), becoming more like a sauce.
5. In addition to being beautiful, it is also very tasty! The only thing that is important to remember is that you should never use this seasoning unaged: cognac, no matter how good it is, in a freshly prepared sauce does not hit the taste buds as pleasantly as after a couple of hours of “rest”.
6. A completely different way of using it: keep the same mass of avocado and cheese in the refrigerator for 2 hours, and after that use it either for spreading on sandwiches or for placing on canapés through a pastry attachment. In this case, the consistency will be similar to soft butter or cream.
7. Well, the third way to use it is for formal serving. The cheese and avocado cream from the previous step is placed on a flat-bottomed plate and frozen in the freezer until hard. Well, not exactly frozen, but so that these figures hold their shape when you touch them, and they can be taken individually. Or you can fill molds for ice or sweets with the aged cream, and also place them in the freezer, and when they harden, scoop them out and put them on a serving plate. These things are put on the table (they should have the consistency of solid butter somewhere), and guests themselves can take them individually and use them at their own discretion - as a seasoning for meat, as in the first example of use, or to enrich the taste of other hot dishes .
8. Have fun culinary experiences!