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Misty Banchero @SeattleButchersWife has a delicious smoked cream heart appetizer in time for Valentine’s Day. “This is a simple treat to make. It’s great to throw on while you’re smoking other things, there is almost always room for a block of cream cheese. If you have never smoked a block of cream cheese then you should know it changes the texture and makes it light and fluffy. It’s delightful!” Thanks, Misty!
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Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/
INGREDIENTS
- 1 block of cream cheese
- Seasoning Asado Rub Alfrugoni
- Jelly -Crabapple Habanero
INSTRUCTIONS
Shape the cream cheese into a heart (using plastic wrap and working with it cold makes it easier) Finesse the shape with a mini rubber spatula
Season the cream cheese, lightly press it in so it sticks to all sides
Place on a foil tray or metal plan
Smoke at 250 degrees F for 2 hours
Remove and coat with jelly while it’s still warm
Set on a tray and serve with crackers
Note:
For this heart I wanted a bold seasoning to contrast with the smooth cream cheese flavor. I used @alfrugoni ASADO rub. It was perfect. And the jelly I topped mine with came from a gift store in Toronto on my last visit. Crabapple jelly with spicy habanero notes. One of my favorite crackers is Chicken in a Biscuit so those worked well. I hope you make this in your smoker too! I used my @YoderSmokers YS640S with @Royaloakcharcoal 100% charcoal pellets blended with cherry wood pellets. Enjoy!
Misty Banchero @SeattleButchersWife has a delicious smoked cream heart appetizer in time for Valentine’s Day. “This is a simple treat to make. It’s great to throw on while you’re smoking other things, there is almost always room for a block of cream cheese. If you have never smoked a block of cream cheese then you should know it changes the texture and makes it light and fluffy. It’s delightful!” Thanks, Misty!
—
Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/
INGREDIENTS
- 1 block of cream cheese
- Seasoning Asado Rub Alfrugoni
- Jelly -Crabapple Habanero
INSTRUCTIONS
Shape the cream cheese into a heart (using plastic wrap and working with it cold makes it easier) Finesse the shape with a mini rubber spatula
Season the cream cheese, lightly press it in so it sticks to all sides
Place on a foil tray or metal plan
Smoke at 250 degrees F for 2 hours
Remove and coat with jelly while it’s still warm
Set on a tray and serve with crackers
Note:
For this heart I wanted a bold seasoning to contrast with the smooth cream cheese flavor. I used @alfrugoni ASADO rub. It was perfect. And the jelly I topped mine with came from a gift store in Toronto on my last visit. Crabapple jelly with spicy habanero notes. One of my favorite crackers is Chicken in a Biscuit so those worked well. I hope you make this in your smoker too! I used my @YoderSmokers YS640S with @Royaloakcharcoal 100% charcoal pellets blended with cherry wood pellets. Enjoy!
