Make Ahead

Savory Coeur a la Creme

by:
January  3, 2012
3 Ratings
Author Notes

Years ago, and we won't talk about how many years ago *ahem* I saw an episode on the Barefoot Contessa where Ina Garten made a dessert called Coeur a la Creme. I have no idea why this dessert stuck in my mind for so long. I decided to make my own version of Ina's Coeur a la Creme, but instead of making it a dessert, I decided to make my Coeur a la Creme savory highlighting the flavors of Sage and walnuts.

My family loved it. My husband said it was so good he was having trouble stopping himself from eating the whole thing. I have a hunch I will be asked to make this again :) —Dabblings

Test Kitchen Notes

Oh, my, this comes together fast! I sautéed the onions and garlic while the nuts toasted in the oven. I stuck them both in the fridge to cool while I whipped the cream cheese (she's right - have it at room temp!) and cream. When that mixture was just right, I added the onions & garlic, then poured it into a mold lined with cheesecloth. I refrigerated it overnight (the only part that took some planning), and the next day unmolded it, garnished it with the lovely walnuts, and delivered it to a sweet friend who had oodles of company for a wonderful wedding. The wedding was the hit of the weekend, but this was #2. Add it to your repertoire, by ALL means! —boulangere

  • Serves 6
Ingredients
  • Maple Nutmeg Walnuts
  • 1 cup of walnuts; chopped
  • 2 tablespoons of maple syrup
  • 1/4 teaspoon of freshly ground nutmeg
  • 1 healthy pinch of salt
  • freshly ground pepper to taste
  • Savory Coeur a la Creme
  • 1 tablespoon of olive oil
  • 1/3 cup of onion; minced
  • 1 large clove of garlic; minced
  • 2 tablespoons of fresh sage; minced
  • 6 ounces cream cheese; room temperature
  • 1/2 cup of heavy cream
  • 1 tablespoon of red wine
  • salt and pepper to taste
In This Recipe
Directions
  1. Pre-heat your oven to 350°. Line a baking sheet with foil and set aside.
  2. In a small bowl combine the chopped walnuts, maple syrup, nutmeg, salt and pepper. Give it a good mix so the nuts are evenly coated. Spread the nuts on the lined baking sheet and bake in the oven for 10-12 minutes stirring halfway through. Allow the walnuts to cool completely and then set them in an airtight container.
  3. Heat the olive oil in a small saute pan over medium heat. Once the oil is heated add the onion and the garlic to the pan and saute until the onion is soft and translucent. Add in the sage and saute for one minute more. Transfer the mixture to a bowl and set aside to cool.
  4. Place the softened cream cheese in the bowl of a stand mixer with the whisk attachment. Whip on medium speed until the cream cheese is thick and fluffy. It will resemble whipped cream. Reduce the speed to low and slowly pour in the heavy cream. Allow the cream to become incorporated with the cream cheese. Add in the wine and the cooled onion and sage mixture. Increase the speed to Medium-high and whip until the mixture is thick, creamy and everything is incorporated. Scrape down the sides of the bowl and give it an extra spin just to make sure everything is really well mixed.
  5. Line a 6-inch sieve with several layers of cheesecloth. Spoon the cream cheese mixture into the cheesecloth and smooth the top with a spatula. Fold the extra cheese cloth over the top of the cream cheese mixture. Set the sieve over a small bowl, cover with plastic wrap, and set it in the refrigerator overnight. The next day before serving invert your Coeur a la Creme onto a nice plate, top with some of the maple-nutmeg walnuts, garnish with extra sage leaves, and serve to your guests with some wonderful crackers. Serve the extra walnuts in a bowl on the side or stash them for yourself, I won't tell.
Contest Entries

See what other Food52ers are saying.

  • boulangere
    boulangere
  • lapadia
    lapadia
  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • Kitchen Butterfly
    Kitchen Butterfly
  • arielleclementine
    arielleclementine

    12 Reviews

    boulangere January 15, 2012
    I made this as a CP test today, and I was truly impressed with how fast it comes together. THEN the tastes and textures came together to knock my socks off. Print it, save it, whatever, but please add it to your hors d'oeuvre repertoire!
     
    Author Comment
    Dabblings January 18, 2012
    That makes me smile. Thank you so much for testing it :)
     
    lapadia January 7, 2012
    Delicious. Love the recipe, love the name!!
     
    sexyLAMBCHOPx January 5, 2012
    The photo is amazing and looks like a great, seasonal entertaining appetizer. Yum!
     
    Kitchen B. January 5, 2012
    If the photo is any indication, I'm in the same camp as your husband. It looks and sounds superb. Well done.
     
    Kitchen B. January 5, 2012
    If the photo is any indication, I'm in the same camp as your husband. It looks and sounds superb. Well done.
     
    arielleclementine January 4, 2012
    how lovely! sounds amazing!
     
    hardlikearmour January 4, 2012
    This looks beautiful and sounds delicious! Love your "upscale cheese-ball".
     
    Author Comment
    Dabblings January 5, 2012
    I was laughing when I realized that was essentially what I had made. But it sounds much more elegant and not nearly as fattening when you give it a French name ;)
     
    boulangere January 3, 2012
    Wow, what a lovely re-invention! Sounds like great party food.
     
    Author Comment
    Dabblings January 3, 2012
    Just don't ell anybody that it's an upscale cheese-ball and you'll steal the show ;)
     
    Author Comment
    Dabblings January 3, 2012
    *tell