At our housewarming party, one of the hits was this boursin I made out of fresh herbs, cream cheese, and the world's tastiest flavor enhancer, butter. I didn't even know it was possible to make your own boursin until I had it about a year ago, at my friend Jeremy's house. Jeremy's dad, Bobby, is a food fanatic, and he made a massive meal for one of our Family Dinners, the focal point of which was one of the most delicious cioppinos I've ever had. Before the steaming hot bowls of cioppino arrived in front of us, we snacked on his homemade boursin. I drew on everything I had in me to keep from grabbing that bowl of boursin, running out the door, and living life on the lam, just me and my boursin.
During the housewarming party, one of our new friends, who is originally from France, held court strategically in the corner of the room, right next to the boursin. With a glass of red wine in hand, he snacked on that herbed cheese all night. I take that as a huge compliment.
I asked Bobby to share his recipe for boursin, which he gladly did, offering these additional tasty notes:
The boursin freezes well, so I usually fix a big batch and have it available for using in a variety of dishes. It's also handy to have when people just drop in and you need something in a hurry. It works well with smoked salmon, onion, and capers and can also be used to stuff chicken or salmon. I made a particularly decadent appetizer a few times which involved stuffing small pieces of salmon with boursin, wrapping them into triangles in a few layers of phyllo, then baking them.
Um, yes please. To all of it.
Homemade Boursin Cheese
Serves 36. Original recipe from Blue Moon Gardens in Chandler, Texas.
3 pounds cream
1 ½ pounds butter, softened
3 teaspoons mashed garlic
4 ½ tablespoons sweet marjoram
4 ½ tablespoons chives, chopped
3 tablespoons basil, chopped
3 teaspoons English or French thyme
3 tablespoons parsley, chopped
1 ½ teaspoons salt,
¾ teaspoons white pepper
Beat cheese and butter together. Add mashed garlic and mix well. Add finely chopped herbs, salt, and pepper.
Chill slightly and form into balls or logs, then wrap tightly in plastic wrap.
Refrigerate or freeze.
Note to Kuala Lumpurians: Marjoram was difficult for me to find, so I used sage and fresh rosemary instead, available at the produce section of Hock Choon.