“spruce cones” of cream cheese. Culinary blog

When our mothers and grandmothers gathered a “fur coat”, a “mimosa” for the New Year’s table, and stuffed egg “mushrooms” on the other side of the world, American housewives carefully decorated winter “cones” with fried almonds.

Now this appetizer is perceived as retro – the idea of ​​artistically decorating dishes, giving them the appearance of flowers, fruits and other thematic objects, ceased to be fashionable around the same time that the film “Irony of Fate” was a novelty.

But the fashion is cyclical and now the “bumps” again look quite fashionable. And if you put the “cones” on a wooden dish, and even better on a natural saw cut pine, decorate them with environmentally sound and organic rosemary, you get the perfect appetizer for the new year in the style of “rustic” and “boho”.

Curd cheese “cones” do not apply to dishes with a strict recipe. Making an appetizer in this way, you can choose from several rather widely varying recipe options. In any case, in addition to such an appetizer, you need to serve croutons or crackers, on which you will need to spread a cheese-curd mix!

“Cones with cranberries”

  • 220 g curd cheese
  • a glass of roasted almonds
  • 200 g grated cheddar cheese
  • 50 g grated gorgonzola cheese
  • ½ cup coarsely chopped dried cranberries
  • 2 tbsp. l finely chopped green onions
  • 1 tbsp. l mayonnaise
  • ground black pepper to taste
  • 4-6 sprigs of rosemary – for decoration

Cranberries add sweetness and a festive color to the appetizer, and toasted almonds have a wonderful crispy texture, which in a viscous cheese paste is very useful.

To almonds crunched as needed, be sure to fry it. You can do this in a pan or bake nuts in the oven.

Mix the cottage cheese, cheddar and forked gorgonzola until smooth. After that, add cranberries, finely chopped green onions, mayonnaise and season with a pinch of pepper. Put the mixture in the refrigerator for several hours.

When it cools, lay it on a beautiful plate, giving it a drop-shaped shape.

If the “bump” did not work out perfectly, it is convenient to fix it by covering with cling film and leveling the surface with your hands.

Lay the surface with almonds, starting from the tip of the drop, move up. The sharp tip of the almond should be directed towards the tip of the “bump”. Spread the nuts in one row until the cheese mixture is covered with almonds. Garnish with rosemary and crackers.

Cover and refrigerate; take out just before serving.

“Cones” with bacon and herbs

  • 220 g curd cheese
  • 120 g light mayonnaise
  • 5 strips of bacon, fried to a crunch and finely chopped
  • 4 feathers finely chopped green onions
  • 4 sprigs of chopped dill
  • a pinch of freshly ground black pepper
  • a glass of roasted almonds
  • 4-6 sprigs of rosemary – for decoration

Fry the almonds in a dry frying pan without oil.

Mix cottage cheese and mayonnaise. Add finely chopped bacon, chives, dill and pepper. Put this mixture in the refrigerator for several hours, or better at night. After such a thorough cooling, the mass will become plastic and sculpting “bumps” will not be a problem.
Form one or more cones from the cheese mixture and garnish with rosemary so that it looks like pine branches. Insert the surface of the cones into the roasted almonds.
Serve with crackers.

If you don’t like almonds, look how good pecans look like cones – they can also beautifully lay out the surface of the snack.

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