Some of you may recall that I vacationed with my children in Charleston, South Carolina over spring break. It was an overdue trip to see my parents' new home, visit with their friends, and get lost in all that the city of Charleston has to offer. One of those offerings is the restaurant/foodie scene. From a fine dining establishment like Husk to a low country seafood shack like the SeeWee Cafe, there is something for everyone.
Years ago, my Aunt gave me a copy of Magnolias (another popular Charleston restaurant) cookbook, which I have used (coconut cream pie anyone?) and loved. So naturally, it was on my to-do list. Mom and Dad graciously went ahead and made reservations for lunch. And a lovely lunch it was, starting with a warm and crusty loaf of sourdough with a side of cream cheese butter. What?? Why have I never thought about a cream cheese/butter combo? Creamy butter and tangy cream cheese seasoned with fresh lemon juice and a little parsley spread on warm sourdough is a simple and heavenly nosh. It was definitely something that had to be recreated for my own kitchen.
Luckily my mother had all the ingredients on hand for me to experiment and whip up a batch. Adjustment here, taste there, and a bit more salt... bingo! It works well slathered on a tea sandwich, enjoyed with lox and bagels, or simply schmeared on warm bread. This is bread and butter on a whole new level.Printable Recipe
Magnolia's Cream Cheese Butter
makes about 1 cup
4 ounces (1/2 cup) unsalted butter, at room temperature
4 ounces (1/2 cup) cream cheese, at room temperature
1 teaspoon freshly squeezed lemon juice
1 Tablespoon minced fresh flat-leaf parsley
1/2 teaspoon kosher salt
In a medium bowl, combine all the ingredients and mix with a wooden spoon or spatula until thoroughly blended. Cover and refrigerate for at least several hours, preferably overnight. Bring to room temperature before serving. Enjoy!
Source: The Galley Gourmet