Friday, July 2, 2010

honey orange cream

Cream cheese.

I love you, but sometimes I neglect you.

I pick you out, I bring you home, I use three tablespoons of you for a recipe, and then I desert you in the wilds of the fridge.

I let you get pushed farther and farther in, until you are finally wedged against the back, hidden behind jars of peanut butter and a more interesting jam.

But I want to change our relationship. I don’t want you to languish in the back of the fridge until you’ve reached your best-before date. I want to appreciate every last spoonful of you.

Will you trust me to change my ways? Because I’ve created this honey orange cream just for you. I can whip it up easily on a Saturday morning, while the crepes are cooking, the coffee beans are grinding, the bacon is sizzling, and the blueberries are bubbling.

You are so rich and creamy in this sauce, so essentially perfect for crepes or waffles or pancakes. Please, trust me again.

A note: You can easily adapt this recipe to whatever amount of cream cheese you have left over in the fridge. I’m sure you could also use lemon or even grapefruit instead of orange zest. The cream is very rich – a little goes a long way towards breakfast happiness.

honey orange cream

serves 4 to 6

4 oz. (125 g.) cream cheese
zest of half an orange
2 tbsp. milk
1 tbsp. honey
1 tsp. vanilla

Scrape the cream cheese, add the orange zest and pour the milk into a small pot on medium-low heat.

Stir every so often as it warms up and the cream cheese softens to mix with the milk. Turn the heat down to low.

Stir in the honey and vanilla. Stir often until it is runny enough to dribble over your breakfast fare.

1 comment:

  1. This sounds delicious, Stephanie! I'm looking forward to trying it myself... which will be in the very near future. Thanks!