Sunday Dinner

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Creamy Gouda-Horseradish Spread

Steak and Frites
Mushroom Ragout
Green Salad with Balsamic-Dijon Vinaigrette

Salted Caramel "Ding Dong" Cake

On Tuesday, my youngest daughter Mabelle is turning 8, so it is her turn to plan a Sunday birthday dinner menu.  I think she did a fine job, but we did run into a problem with the appetizer.  Mabelle loves clams, but my other two children not so much.  In comes this handy recipe to make everyone happy.  We'll save the Clams Casino for another time.  Not only is this spread a delicious starter to our meal, it also doubles as a weeknight way to use up leftovers.  Want to know how I use it?

Brush a slice of country bread with a little bit of olive oil and place it under the broiler until golden brown.  Spread the toast with a some of the leftover cheese spread, layer on some thin slices of leftover steak or roast beef, then top it off with some caramelized yellow onions and some freshly ground black pepper.  Grab your knife and fork and dig in☺.  

Creamy Gouda-Horseradish Spread
makes about 3 cups

2 medium cloves garlic, peeled 
1 green onion, trimmed and roughly chopped, plus more for garnish
2 ounces cream cheese, cut into small chunks and softened
8 ounces aged Gouda cheese, at room temperature and grated
3 Tablespoons prepared horseradish
1 1/2 teaspoons white wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper, plus more for garnish
3/4 cup heavy cream

Using a food processor with the motor running, drop the garlic and green onion into the feed tube.  Process until the garlic and onion is finely chopped.  Add the cream cheese, Gouda, horseradish, vinegar, salt, and pepper.  Process until the mixture is completely smooth, scraping down the sides of the work bowl as needed.  Pour in the heavy cream and process just until blended, thick, and smooth ( do not over process).  Transfer the mixture to a bowl, cover and refrigerate for at least 2 hours, preferably overnight, for the flavors to develop.  Stored in an airtight container, the spread can be keep in the refrigerator for up to one week.  Bring to room temperature before serving.  Garnish with the chopped green onions and black pepper.  Serve with crackers, small breads, as a canape filling, or use as a sandwich spread with leftover steak or roast beef.  Enjoy!

Source: Adapted from Great Bar Food at Home by Kate Heyhoe


  1. This recipe is a real winner! Thank you for giving it to me this weekend. We took it to a dinner party last night and our friends loved it! It was a huge hit. Luckily, I kept some back, so Dad and I were able to enjoy it before dinner tonight, too. Your directions to serve it at room temperature makes a real difference. Thank you for sharing. Love, Mom

  2. Quantity of heavy cream?

    1. Quantity has been added. Thanks for catching it.


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