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Cream Cheese

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FOOD
October 23, 1988 | By Jean Anderson and Elaine Hanna, Special to The Inquirer
A microwave oven makes dandy cheesecake and teaches some valuable principles, too. For example, when you melt butter in a microwave, you should cover it with wax paper to keep it from spattering. And you should microwave crumb crusts on medium-high power, watching them carefully because sugar mixtures can brown and burn with stunning speed. Sugar mixtures (especially buttery ones) attract microwaves. Cream cheese can be softened very quickly in a microwave, but the power level should be even lower - at medium - to keep the cream cheese from toughening or separating.
NEWS
May 28, 1992 | By Joyce Vottima Hellberg, INQUIRER CORRESPONDENT
The shopping list includes: 200 dozen eggs 500 pounds of chicken and ham 175 pounds of cream cheese 300 pounds of vegetables 50-60 gallon containers of mayonnaise 1,400 loaves of bread Fortunately Cyndee Sammons does not have to carry all of it home. But she does have to make the food - about 35,000 tea sandwiches for the Devon Horse Show and Country Fair. She started at 6:30 Friday morning in the kitchen of St. Luke's Church in Devon and will work until midnight every night of the show.
FOOD
January 13, 1993 | by Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
Kraft Philly Free Philadelphia Brand Free Nonfat Pasteurized Process Cream Cheese Product. $1.69 per 8-ounce tub. Also available in 12-ounce size. Bonnie: Ever notice how often the sodium and additives go up as the fat goes down in many of the new lower-fat products? That's true of new Philly Free, one of the first nationally available non- fat cream cheeses. Philly Free contains 25 calories, zero fat, and 170 milligrams sodium compared to regular Philadelphia Brand cream cheese's 100 calories, 10 grams of fat and 85 milligrams sodium per ounce.
FOOD
May 20, 1998 | By Marilynn Marter, INQUIRER FOOD WRITER
Served from his restaurant kitchen, Rittenhouse Hotel chef Jim Coleman suggested, this dish might be called a Napoleon of Roasted Peanuts, Pureed Grapes and Marshmallow Mousse. But served up by five contest finalists, ages 7 to 10, at Haddonfield Gourmet, the recipes Coleman was judging were, plainly speaking, Peanut Butter and Jelly Sandwiches. The contest earlier this month challenged youngsters, ages 5 to 11, to submit an original, "ultimate" PB&J recipe. The five were culled from more than 100 entries, some as unusual as PB&J on a bagel with salsa and goldfish snack crackers.
NEWS
August 22, 2014
V ARNANA "V" Beuria, 35, of Southwark, is chef/owner of Chhaya Cafe. A native of India, she earned an economics degree from Penn and a degree in culinary arts from Philly's Restaurant School. She recently moved the cafe two doors down on East Passyunk Avenue. The new location is nearly double the capacity to 60 seats, and she's adding at least three employees. Q: Why'd the biz move? A: Last year I didn't think we could survive another summer where we were. It was too tight, we got crowded and the waits became unmanageable.
FOOD
August 21, 2008
Recycled but rustic Eco-friendly wine-drinkers can feel good about enjoying their favorite vino in these recycled glass goblets and the matching decanter. The glasses double as parfait dishes, perfect for desserts or fruit salad. Cream cheese with tang Goat milk producer Meyenberg has branched out with yet another new product: goat-milk cream cheese. Made with rich goat cream, it has a smooth texture, and a flavor reminiscent of chevre, a sophisticated spread for your bagel.
FOOD
June 30, 2011 | By Joelle Farrell, Inquirer Staff Writer
The cupcake craze of the last few years has brought bakers' creativity to the fore, allowing them to show off exotic and elaborate recipes on a tiny scale. But the trend also seems to have revived a taste for an old American classic: Red Velvet, a mild chocolate cake dyed red, usually with food coloring, and layered with sweet cream-cheese frosting. And, as bakeries throughout the region can attest, people go wild for it. "People are always asking for them," said Elizabeth Halen, owner of the Flying Monkey Bakery at Reading Terminal.
NEWS
April 12, 2012 | By Joe Gray, CHICAGO TRIBUNE
A good macaroni and cheese takes time. At least one that doesn't come out of a box. That's why, when leafing through the new cookbook Home at 7, Dinner at 8 (Kyle, $19.95), by Sophie Wright, the British chef's mac 'n' cheese caught my eye. She shortens cooking time by skipping the sauce, but keeps the result homogeneous and creamy by using Boursin and cream cheese. Creamy Macaroni and Cheese Makes 6 servings 1 pound penne pasta 5 ounces Boursin cheese 3 tablespoons cream cheese 9 ounces grated mozzarella cheese or fresh mozzarella 6 ounces fresh baby spinach 1/4 to 1/2 cup breadcrumbs 1/4 to 1/2 cup grated Parmesan   1. Cook the pasta in a large pot of well-salted boiling water over high heat until al dente, about 9 minutes.
NEWS
April 30, 1992 | by Rosemary Black, New York Daily News
It's a stepchild in the dairy case. That's because dieters prefer cottage cheese, bagel fans buy cream cheese and lasagna chefs choose ricotta. But farmer cheese - a fresh-pressed curd cheese with a mild taste and moist texture - has a lot going for it. Or a little, if you're talking about calories. A one-ounce serving of farmer cheese contains 40 calories, as opposed to 100 calories in cream cheese and 75 calories in light cream cheese. It's got 3 grams of fat per ounce (cream cheese has 10)
FOOD
May 17, 1995 | By Faye Levy, FOR THE INQUIRER
Strawberry pie made with truly ripe strawberries is one of the best treats of spring, especially when it has a creamy vanilla filling. Unfortunately, many lovers of strawberry pie do not indulge in their favorite dessert, assuming that such a tasty sweet must be rich. Others feel they are too busy to bake their own strawberry pie because of the work involved in making the crust and filling. The good news is, you can now make a speedy, effortless strawberry pie with a nonfat vanilla filling that is absolutely delicious.
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NEWS
August 22, 2014
V ARNANA "V" Beuria, 35, of Southwark, is chef/owner of Chhaya Cafe. A native of India, she earned an economics degree from Penn and a degree in culinary arts from Philly's Restaurant School. She recently moved the cafe two doors down on East Passyunk Avenue. The new location is nearly double the capacity to 60 seats, and she's adding at least three employees. Q: Why'd the biz move? A: Last year I didn't think we could survive another summer where we were. It was too tight, we got crowded and the waits became unmanageable.
FOOD
February 22, 2013 | By Alison Ladman, ASSOCIATED PRESS and SLATE.COM
Canapes may sound stuffy, but they actually are on the easy end of the party-food scale. And this year, for your Oscar viewing party, you've got a great reason to try making the old-school Philly canape made famous in Silver Linings Playbook : Crabby snacks. Crabby snacks are, to quote the Matthew Quick novel on which the multiply nominated movie was adapted, "buttered crabmeat and orange cheese on English muffins. " Crabby snacks sometimes go by other names, like "crab bites," "crabby bites," "crabbies" or "crab canapes.
ENTERTAINMENT
February 21, 2013 | Vance Lehmkuhl
"OH, MY GOD, I couldn't live without cheese!" Ever heard those words, or maybe uttered them yourself? I sure have. Back when I, a longtime vegetarian, decided to go vegan, the prospect of life without cheese yawned as a desolate, ascetic slog of eternity without such rich, gooey gustatory pleasure. What a martyr to cross the line into that bleak, barren world! A couple of dairy-free months later, I was already puzzling at such grandiosity. Cheese? Really? I didn't know then how casomorphins, a dairy component that's concentrated in cheese, act as opioids - that is, they confer a mild but habit-forming euphoria.
ENTERTAINMENT
September 6, 2012
HERE ARE some recipes, printed verbatim (unless otherwise indicated) from cookbooks in Guillermo Tellez Cruz and Sandi Foxx-Jones' collections.   CHEESE BLINTZES WITH LINGONBERRIES For the crepes: 4 eggs 1 cup milk 1 cup all-purpose flour 1/8 teaspoon salt 2 tablespoons unsalted butter, melted, plus more for cooking For the filling: 1/2 pound cream cheese, at room temperature 1/2 pound farmer's cheese, at...
FOOD
August 30, 2012 | By Mario Batali, McCLATCHY-TRIBUNE
I love cheesecake in any form, but this year I am most in love with a cheesecake with a surprise: Nectarine and Black Pepper Cheesecake. Ricotta brings a lightness that is unmatched to the classic New York cheesecake. I add mascarpone and American cream cheese to help balance the ricotta and achieve an ideal creamy texture. Near Modena, in Emilia-Romagna, nectarines are often served with black pepper and balsamic vinegar, a combination so deceptively perfect and balanced that it seemed a logical step to mix that combination with delicious ricotta and cream cheese.
ENTERTAINMENT
July 5, 2012 | Daily News Staff Report
What's cooking? Sandwiches, salads and snacks with a Native-American influence, using ingredients such as corn, quinoa, wild rice, bison, beans, squash, berries, nuts, seeds and chocolate. Find it: Sundays in Dickinson Square (Tasker and Moyamensing), 10 a.m.-2 p.m.; Mondays in Love Park, 11 a.m.-3 p.m.; Thursdays ?at the Mount Airy Farmers Market (Carpenter and Greene), 3 p.m.-7 p.m. The bright, summertime-colored truck is sure to catch your eye. In the driver's seat: Sue Wasserkrug opened just two months ago after deciding that being a lawyer just wasn't for her anymore.
NEWS
June 7, 2012
I expected to hate this new product. I mean, chocolate cream cheese sounds like something we could all live without. But then I tasted the dark chocolate version, and, well, I stand corrected. It's rich and creamy, with a little bitterness from the Belgian chocolate, and a little tang from the cream cheese. Spread it on butter cookies, or use it to dip strawberries. And I'm sure there are baking applications yet to be explored. I can still live without the white chocolate or milk chocolate versions, but the dark chocolate is worth a try.   Philadelphia Indulgence, from the makers of Philadelphia Cream Cheese, 2.99 for an 8-ounce tub.   — Maureen Fitzgerald     A smashing souvenir   Just in case all the details of the sudsy insanity of Philly Beer Week are beginning to fade before it's over, here's a prime piece of festival swag that's likely to endure: a mini-Hammer of Glory bottle opener that Standard Tap co-owner William Reed had artist Warren Holzman cast in bronze.
NEWS
April 12, 2012 | By Joe Gray, CHICAGO TRIBUNE
A good macaroni and cheese takes time. At least one that doesn't come out of a box. That's why, when leafing through the new cookbook Home at 7, Dinner at 8 (Kyle, $19.95), by Sophie Wright, the British chef's mac 'n' cheese caught my eye. She shortens cooking time by skipping the sauce, but keeps the result homogeneous and creamy by using Boursin and cream cheese. Creamy Macaroni and Cheese Makes 6 servings 1 pound penne pasta 5 ounces Boursin cheese 3 tablespoons cream cheese 9 ounces grated mozzarella cheese or fresh mozzarella 6 ounces fresh baby spinach 1/4 to 1/2 cup breadcrumbs 1/4 to 1/2 cup grated Parmesan   1. Cook the pasta in a large pot of well-salted boiling water over high heat until al dente, about 9 minutes.
FOOD
March 1, 2012 | By Joy Manning, For The Inquirer
You've tried to be faithful. In January, you wrote a check to the farm that runs your CSA, dreaming of ripe tomatoes come July. You've exhausted the supply of corn and green beans blanched and frozen last summer. You've even tried to embrace the curly kale and cabbage at the few year-round farmer's markets. But only so much can be expected of even the most devoted locavore, especially this time of year. By March, those hard tomatoes, watery strawberries, and pesticide-coated grapes start looking pretty good.
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