BklynBoy8 Posted July 19, 2021 #1 Share Posted July 19, 2021 I know in the Breakfast topic we talk about cream cheese for our mostly Breakfast needs. I just saw a TV commercial about cream cheese and thought what style cream cheese do cruisers on land or sea like. I know that cream cheese is used for toast, bagels, bagel w lox or smoked salmon to name a few uses. There is also solid or whipped like Philly's CC. There is also favored cream cheese that deli's or private vendor have created like scallion, salmon, vegetable to name a few... What Do You Like! Solid or Whipped? Or Do You Also Like a Particular Flavored CC? Link to comment Share on other sites More sharing options...
BklynBoy8 Posted July 19, 2021 Author #2 Share Posted July 19, 2021 I personally prefer Whipped for Lox or Smoke Salmon. Flavor locally made, I like Vegetable, Scallion, Cinn Raisin. Sometimes I use CC for making Fruit/CC turnovers. A little in the puff pastry w a fruit jelly or puree. YUM! Link to comment Share on other sites More sharing options...
rkacruiser Posted July 20, 2021 #3 Share Posted July 20, 2021 On 7/19/2021 at 11:46 AM, BklynBoy8 said: whipped like Philly's CC. I am not a fan of cream cheese, but if I am eating a bagel, a smear of Philly would be OK. (And not fond of bagels either; I had a friend who called them "stale donuts". I don't think they are that bad.) Certainly with smoked salmon, some cream cheese would be good. I sometimes bu pastries that have a "cheese" component, such as Cherry Cheese Danish. I have never determined what type of "cheese" is used. Could it be a cream cheese? 1 Link to comment Share on other sites More sharing options...
BklynBoy8 Posted July 21, 2021 Author #4 Share Posted July 21, 2021 8 hours ago, rkacruiser said: I am not a fan of cream cheese, but if I am eating a bagel, a smear of Philly would be OK. (And not fond of bagels either; I had a friend who called them "stale donuts". I don't think they are that bad.) Certainly with smoked salmon, some cream cheese would be good. I sometimes bu pastries that have a "cheese" component, such as Cherry Cheese Danish. I have never determined what type of "cheese" is used. Could it be a cream cheese? No one know bagels better than New Yorkers. Done properly they are like feathers. Not bread like and not cake like. But like a Bagel. New Yorkers are lucky to have about 8 styles Plain, Onion, Egg, Garlic, Everything, Cinn Raisin, Rye, Pumpernickel to name the most common. Made right, they are like eating potato chips. Cheese Danish do use a cheese like also our local bakery also make a Cheese ring (about 10"). I have ask my bakery friend get back to this question. Link to comment Share on other sites More sharing options...
CGTNORMANDIE Posted July 21, 2021 #5 Share Posted July 21, 2021 6 hours ago, BklynBoy8 said: No one know bagels better than New Yorkers. Done properly they are like feathers. Not bread like and not cake like. But like a Bagel. New Yorkers are lucky to have about 8 styles Plain, Onion, Egg, Garlic, Everything, Cinn Raisin, Rye, Pumpernickel to name the most common. Made right, they are like eating potato chips. Cheese Danish do use a cheese like also our local bakery also make a Cheese ring (about 10"). I have ask my bakery friend get back to this question. Nothing better than a well made bagel. They can be found in NY, Boston, Portland and Montreal. Give me an everything with smoked salmon, whipped cream cheese and sliced onion. 1 Link to comment Share on other sites More sharing options...
BklynBoy8 Posted July 21, 2021 Author #6 Share Posted July 21, 2021 10 hours ago, CGTNORMANDIE said: Nothing better than a well made bagel. They can be found in NY, Boston, Portland and Montreal. Give me an everything with smoked salmon, whipped cream cheese and sliced onion. Make that for Two (2) with a Proper Cup of Coffee. Link to comment Share on other sites More sharing options...
CGTNORMANDIE Posted July 22, 2021 #7 Share Posted July 22, 2021 10 hours ago, BklynBoy8 said: Make that for Two (2) with a Proper Cup of Coffee. We also have several companies making fresh baked Asiago Cheese bagels…grilled with butter…delish! Link to comment Share on other sites More sharing options...
rkacruiser Posted July 23, 2021 #8 Share Posted July 23, 2021 On 7/21/2021 at 12:36 AM, BklynBoy8 said: Cheese Danish do use a cheese like also our local bakery also make a Cheese ring (about 10"). I have ask my bakery friend get back to this question. I am interested in what you learn. Link to comment Share on other sites More sharing options...
CntPAcruiser Posted July 25, 2021 #9 Share Posted July 25, 2021 On 7/21/2021 at 12:36 AM, BklynBoy8 said: No one know bagels better than New Yorkers. Done properly they are like feathers. Not bread like and not cake like. But like a Bagel. New Yorkers are lucky to have about 8 styles Plain, Onion, Egg, Garlic, Everything, Cinn Raisin, Rye, Pumpernickel to name the most common. Made right, they are like eating potato chips. Cheese Danish do use a cheese like also our local bakery also make a Cheese ring (about 10"). I have ask my bakery friend get back to this question. Most cheese fillings for danish and coffeecakes nowadays are made with a cream cheese type filling (and in most in-store bakeries, it is a premade product that comes from a bakery supplier). But the old-fashioned bakeries often used something called baker's cheese, which is similar to farmer's cheese. It is a fresh, soft, uncurded cheese with a light tang. Where I worked many years ago, we made the filling by adding sugar, cornstarch, egg yolks, butter, and vanilla to baker's cheese. It was also used in many old-fashioned cheesecake recipes. 1 Link to comment Share on other sites More sharing options...
Rare Lois R Posted July 25, 2021 #10 Share Posted July 25, 2021 I love creamed cheese🙂...and lox and bagels...........yummy! Hi CGT.......and BB and RKA..........hope all of you are doing well. I was on a cruise to the Greek Islands and have been home a week........this land thing? Give me the water any day. I didn't realize how much I missed cruising until I got back from this cruise. I have been home since last Sunday.......and this week I stepped out of that land box and booked another cruise. Going to Alaska next month🙂 1 Link to comment Share on other sites More sharing options...
CGTNORMANDIE Posted July 25, 2021 #11 Share Posted July 25, 2021 4 hours ago, Lois R said: I love creamed cheese🙂...and lox and bagels...........yummy! Hi CGT.......and BB and RKA..........hope all of you are doing well. I was on a cruise to the Greek Islands and have been home a week........this land thing? Give me the water any day. I didn't realize how much I missed cruising until I got back from this cruise. I have been home since last Sunday.......and this week I stepped out of that land box and booked another cruise. Going to Alaska next month🙂 Hi Lois, i am doing very well since my triple bypass four weeks ago. I followed your cruise on Silversea…good reading…wished I was there. They say the quickest way to get over cruise withdrawal is to book another cruise…lol. So who is cruising next?? 1 Link to comment Share on other sites More sharing options...
Rare Lois R Posted July 26, 2021 #12 Share Posted July 26, 2021 3 hours ago, CGTNORMANDIE said: Hi Lois, i am doing very well since my triple bypass four weeks ago. I followed your cruise on Silversea…good reading…wished I was there. They say the quickest way to get over cruise withdrawal is to book another cruise…lol. So who is cruising next?? Glad you are doing well🙂 well, my cruise is August 19th👍 Link to comment Share on other sites More sharing options...
BklynBoy8 Posted July 29, 2021 Author #13 Share Posted July 29, 2021 On 7/20/2021 at 3:51 PM, rkacruiser said: I sometimes bu pastries that have a "cheese" component, such as Cherry Cheese Danish. I have never determined what type of "cheese" is used. Could it be a cream cheese? Rka......... Found the answer from my baker friend. What is Baker's cheese? Basically cottage cheese with some of the moisture drained off. Bakers' cheese has a texture similar to that of fresh ricotta, but with a slightly tangier flavor. It typically isn't available to consumers—most of it is sold for commercial preparations such as blintzes, cheesecakes, pastries and pies. There is the answer... 1 Link to comment Share on other sites More sharing options...
rkacruiser Posted August 4, 2021 #14 Share Posted August 4, 2021 On 7/28/2021 at 9:23 PM, BklynBoy8 said: What is Baker's cheese? Basically cottage cheese with some of the moisture drained off. Bakers' cheese has a texture similar to that of fresh ricotta, but with a slightly tangier flavor. Now, this is interesting to learn because I don't like cottage cheese. But, I do like the cheese that the bakeries use in their cheese danish type pastries. More proof to me that my tastes have changed over the years. Thanks for the information! 1 Link to comment Share on other sites More sharing options...
rkacruiser Posted August 4, 2021 #15 Share Posted August 4, 2021 On 7/25/2021 at 6:26 PM, CGTNORMANDIE said: They say the quickest way to get over cruise withdrawal is to book another cruise…lol. 😁 Or, have another one booked before one disembarks your most recent one! Link to comment Share on other sites More sharing options...
BklynBoy8 Posted August 5, 2021 Author #16 Share Posted August 5, 2021 3 hours ago, rkacruiser said: Now, this is interesting to learn because I don't like cottage cheese. But, I do like the cheese that the bakeries use in their cheese danish type pastries. More proof to me that my tastes have changed over the years. Thanks for the information! We like both a cheese danish or cheese ring. Sometimes we rewarm it a bit to warm the cheese. 1 Link to comment Share on other sites More sharing options...
rkacruiser Posted August 6, 2021 #17 Share Posted August 6, 2021 21 hours ago, BklynBoy8 said: Sometimes we rewarm it a bit to warm the cheese. As do I. A warm danish or croissant enhances my enjoyment of eating it. 1 Link to comment Share on other sites More sharing options...
CntPAcruiser Posted August 6, 2021 #18 Share Posted August 6, 2021 On 7/28/2021 at 9:23 PM, BklynBoy8 said: Rka......... Found the answer from my baker friend. What is Baker's cheese? Basically cottage cheese with some of the moisture drained off. Bakers' cheese has a texture similar to that of fresh ricotta, but with a slightly tangier flavor. It typically isn't available to consumers—most of it is sold for commercial preparations such as blintzes, cheesecakes, pastries and pies. There is the answer... On 8/4/2021 at 7:25 PM, rkacruiser said: Now, this is interesting to learn because I don't like cottage cheese. But, I do like the cheese that the bakeries use in their cheese danish type pastries. More proof to me that my tastes have changed over the years. Thanks for the information! As I had mentioned above, baker's cheese is not curded and not grainy like most ricotta is. It is very smooth and can have a dry, almost chalky texture. It's nothing like cottage cheese and can be somewhat tricky to work with when making a cheese filling for pastries. I find it to be superior to using cream cheese as a filling for danish pastries, though. 1 Link to comment Share on other sites More sharing options...
rkacruiser Posted August 8, 2021 #19 Share Posted August 8, 2021 On 8/5/2021 at 9:18 PM, CntPAcruiser said: As I had mentioned above, baker's cheese is not curded and not grainy like most ricotta is. It is very smooth and can have a dry, almost chalky texture. It's nothing like cottage cheese and can be somewhat tricky to work with when making a cheese filling for pastries. I find it to be superior to using cream cheese as a filling for danish pastries, though. Thanks for your reply. I do enjoy such a cheese filling for danish pastries. Link to comment Share on other sites More sharing options...
BklynBoy8 Posted August 9, 2021 Author #20 Share Posted August 9, 2021 On 8/8/2021 at 4:08 PM, rkacruiser said: Thanks for your reply. I do enjoy such a cheese filling for danish pastries. Watched the baker make it and it was interesting. Baker Cheese is interesting and the results were tasty. Creamy when warm. We'll warm the cheese ring before handed then place the Confectioner Sugar Icing after ward. 1 Link to comment Share on other sites More sharing options...
capncarp Posted September 17, 2021 #21 Share Posted September 17, 2021 Thickly applied to my warm toasted bagel, thank you very much! 1 Link to comment Share on other sites More sharing options...
Rare Lois R Posted September 17, 2021 #22 Share Posted September 17, 2021 14 hours ago, capncarp said: Thickly applied to my warm toasted bagel, thank you very much! Sounds good to me😃 1 Link to comment Share on other sites More sharing options...
BklynBoy8 Posted September 17, 2021 Author #23 Share Posted September 17, 2021 (edited) 20 hours ago, capncarp said: Thickly applied to my warm toasted bagel, thank you very much! Called A Generous Schmear.....I like chives within the CC... Edited September 17, 2021 by BklynBoy8 Link to comment Share on other sites More sharing options...
Rare geoherb Posted September 22, 2021 #24 Share Posted September 22, 2021 I'm not a huge fan of cream cheese with my smoked salmon. And I don't get a bagel either. I like it on rye toast with sliced avocado. But on Princess they already have the smoked salmon plated with the little balls of cream cheese, capers, onions, and tomato, and occasionally I'll spread a little bit on the toast before topping it with the salmon and avocado. Link to comment Share on other sites More sharing options...
Rare Lois R Posted September 23, 2021 #25 Share Posted September 23, 2021 13 hours ago, geoherb said: I'm not a huge fan of cream cheese with my smoked salmon. And I don't get a bagel either. I like it on rye toast with sliced avocado. But on Princess they already have the smoked salmon plated with the little balls of cream cheese, capers, onions, and tomato, and occasionally I'll spread a little bit on the toast before topping it with the salmon and avocado. Good morning, you said you don't get it when it comes to the bagel........in that case I can explain...... You either "get it or you don't". I have been raised on them since I was old enough to eat LOL......part of my upbringing😀. LOVE them and am sad that they have so many carbs in them I rarely eat them anymore😟.........as for the cream cheese----LOVE it too.......bagels, lox (smoked salmon) and cream cheese have always been part of my life. Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now