Party

December 4, 2019
3 Ways Christmas Spreads

DIFFICULTY: Easy

Makes 12 servings
Preparation time: 20 to 30 minutes each


Ingredients:

BACON JAM AND QUEZO DE BOLA SPREAD
2 cups queso de bola, grated
1 bar (225g) unsalted butter
1 tsp extra virgin olive oil
½ kilo of regular bacon, chopped
4 pcs large white onions, diced
1 tsp salt
¼ cup brown sugar
¼ cup white vinegar
1/8 tsp thyme leaves
1 tsp black pepper ground
1/8 tsp cayenne pepper (optional)
½ cup water

COFFEE YEMA SPREAD
1 can (370g) condensed milk
4 pcs egg yolks
1 tsp vanilla extract
2 – 3 tsp lemon juice
¼ cup + 2 tbsp unsalted butter
2 tbsp instant coffee

TINAPA AND CREAM CHEESE SPREAD
2 bars (250 grams each) cream cheese
2 tbsp white vinegar
10 pcs tinapa (herring) – maliliit
1 tsp smoked paprika (if none Spanish paprika nalang)
½ tsp onion powder
½ tsp garlic powder
1/4 cup spring onions chopped
1 tbsp olive oil

Procedure:

BACON JAM AND QUEZO DE BOLA SPREAD
1. Pour bacon in pan on medium heat and sauté until fat is rendered and bacon is crispy. Take out from heat and strain the bacon bits from the bacon fat and set aside.
2. Put the pan back on medium heat and pour about 1-2 tbsp of the bacon fat in the pan and sauté white onions and add salt. Stir until translucent (turn down heat to low so as not to burn the onions).
3. Stir in brown sugar, vinegar, thyme, black pepper, and cayenne. Do not stir while vinegar is cooking/ simmering. Once vinegar is properly cooked, add in the crispy bacon bits and water.
4. Keep adding water if needed, simmer until liquid has reduced and the consistency is thick and jam-like.
5. Set aside mixture to cool.
6. Once bacon jam is cooled down mix in softened butter and grated queso de bola. Place in sterilized jars.

COFFEE YEMA SPREAD
1. Prepare a stock pot with water and fit a bowl on top of the pot for your bain marie.
2. Combine condensed milk, egg yolks, lemon juice and vanilla extract and whisk for about 20 minutes or until well combined or until mixture thickens.
3. Take out from heat and combine butter and whisk again using an electric mixer. Add instant coffee and whisk until well combined.
4. Pour in sterilized jars and store in chiller.

TINAPA AND CREAM CHEESE SPREAD
1. Fry tinapa in oil, take out skin and bones and flake.
2. With an electric mixer whisk cream cheese and olive oil until smooth, add in white vinegar, onion powder and garlic powder, paprika while whisking until well incorporated
3. Fold in chopped spring onions and flaked tinapa.
4. Store in sterilized bottles.