a message from anna olson

So not only is there a huge, huge, HUGE contest to get cooking, and I even have a few goodies to share too.



The Real Women of Philadelphia and is hosted by Food Network’s Anna Olson. It includes weekly cook-off challenges in order to cast 4 women as brand ambassadors for Philadelphia Cream Cheese, who will each receive $20,000. These women will go on to lead the community in recipe sharing and orchestrating a community cookbook. Pretty cool huh?

Now to get you all revved up, and to ensure we're all in a cream-cheesy spirit, I was thinking that I'd choose three winners from the comments of this post to win an apron and some Philadelphia Cream Cheese vouchers too.

So. Besides cheesecake... sorry but that is just too easy without sending along the entire recipe! What is your absolute favourite recipe to use cream cheese in?

Me? I love to make a number of very thin omelet's, which when stacked up make a gorgeous, but albeit very strange breakfast layer cake. In between the omelets, I alternate between pesto, vegetable spread (red pepper based), and cream cheese. It sounds rather bizarre, but it is absurdly addicting.

Whipped cream with cream cheese is another heart breaker.

I would definitely love to know your favourite way to use cream cheese! And you could win...
The prizes are supplied by Kraft Canada. I have no affiliation with Kraft.
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lovely, luscious lemon curd with cream

Luscious is the only way to describe it. I love lemons. The first time Jeff prepared dinner for the two of us, he made a lemon mousse. The rest, as they say, is history. Lemon curd seems to be one step beyond lemons, infusing a silkiness to an otherwise acidic venture. When preparing a meal for friends, I enjoy taking something familiar and rearranging it just slightly, perhaps a new herb or variety of fruit. This dessert received an extra dose of whipping cream. At it's simplest, this is lemon curd folded with whipped cream, and can be enjoyed as is. It does however, make a beautiful presentation with the addition of seasonal fruit. There is something immensely enjoyable about watching the colourful lemon curd swirl with the white whipped cream: For the lemon curd, adapted from Trish Magwood:

• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 3/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 6 eggs

1. In a saucier or medium sauce pan, over medium-high heat, combine butter, sugar, lemon juice and lemon zest. Cook until the butter has melted and the granules of sugar are no longer visible.
2. In a large heatproof bowl, whisk eggs. Whisk vigorously, while pouring in about 2 separate 1/2 cups of hot lemon liquid. Once combined, transfer the egg mixture back to saucepan, and continue to cook, over medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5 minutes.
3. Cover the surface directly with plastic wrap. Cool in the fridge.
4. When the lemon curd is cool, whip 3 cups of heavy cream (whipping cream) until stiff. Gently fold the whipped cream into the lemon curd with a spatula.
5. Prepare seasonal berries, or cake and serve with the lemon cream. Bon appétit!

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