The German Cream Cheese Phenomenon

Yes. Cheese. Specifically Cream Cheese. Just work with me here…

To me, cream cheese is typically in the All-American household. We obviously are known for loving bagels and we all know that bagels are just NO BUENO without a big old glob of cream cheese on it. Besides the bagel situation, I was always a big cream cheese and jelly fan (mom can attest to that!) Its good for cooking as well. Some use it in sauces to thicken it and make it creamy and of course we can’t forget my birthday cake, chocolate chip cheesecake!!!

I actually don’t even know why I’m talking about this when I’m doing this special diet that does NOT allow any kind of cream cheese.

In Germany, cream cheese, known as frischkäse, is used as a spread on sandwiches among a few other things. I used to LOVE picking out a new flavor at the grocery store. There is just this mass amount of options it was amazing! I noticed here in the States it’s lacking in options which is weird considering we are the cream cheese capital of the world! The differences of course are that here in the US the flavors are strawberry, honey, and other sweeter options.

In Germany, it was option after option of tasty cream cheeses! Yes, so much that it means I need to write a blog post about this. People, we need to come together and ask Kraft Philadelphia to give us the SAME cream cheese options and rights as the Germans! Our palettes deserve a bit more variety!!

Check out these amazing options…brace yourself…there are definitely way more than is offered here. But it definitely is interesting to see how they offer different options for the different demographics!

 

 

From top left to right

1. Regular – Light (Low Fat)

2. Regular – Balance

3. Regular – Double Cream (Extra Creamy)

4. Regular –  Lactose Free

5. Regular – Yogurt

6. Herbs – Balance

7. Herbs – Double Cream (Extra Creamy)

8. Herbs – Light (Low Fat)

9. Chive

10. Horseradish

11. Feta and Cucumber

12. Spring Onion and pepper

13. Pepper Chili

14. Sweet Chili

15. Grilled pepper

16. Smoked Salmon with Dill

17.  Milka (chocolate in Germany like Hershey’s is for us.)

18. Milka with Hazelnut

19. Honey

 

So they are missing another one from this list that I always saw: ham…lol..ham flavored cream cheese. Awesome.

 

As you can see there are only 3 sweet options. The Milka one I will say tastes EXACTLY like chocolate chip cheesecake. It’s a diet KILLER! Only had it once but it was the very best thing ever.

I tried to find a similar picture of the American versions but unsuccessful.  However, I compiled a quick list for comparison:

1. Strawberry

2. Blueberry

3. Garden Vegetable

4. Chive & Onion

5. Jalapeno

6. Chipotle

7. Brown sugar and Cinnamon

8. Milk Chocolate

9. Dark Chocolate

10. Honey Pecan

11. Smoked Salmon

12. Pineapple

 

There is a limited edition I know they have which is pumpkin and cinnamon too. I’m sure there are others. But Pineapple? Thats just gross. You can see there are 7 sweet options as opposed to the 3 that Germany has. America….work with me here. We need more options!!! Too much sugar goin round!

What do you think? Would you try all the options that are available in Germany? Which ones are strange to you? What would you like to see here in the US?

Until next time, Readers!!!! xoxoxoxoxo

 

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The Best Pork Tenderloin Marinade Ever!!

I’ve been working on this little ditty for a long time now. I mix all sorts of random things together and hope it turns out good. I’m still perfecting this but I’ll let you in on my little secret so far! 🙂 This is only one of the variations I make but seems to be the winner around here and SO easy!!!

What you will need:

Pork Tenderloin

Balsamic Vinegar

Honey

Rotisserie Mustard (or if you don’t have this Dijon Mustard would work also)

Spicy Mustard  (of your choice)

1 small or medium onion

I add in a few dried spices like Chili flakes, Basil, and a pinch of rosemary

flour or cornstarch

Here’s How:

Depending on the size of the tenderloin, that will dictate how much of a marinade you make. I try to make a little extra to have more sauce since Toblerone LOVES any and all gravy.

Pour a good amount of balsamic vinegar into a small bowl. I usually use about 1/2 a cup or a little more. Then add in 2-3 teaspoons of honey. You can add more later if you want it a little bit sweeter. Next I add in the Rotisserie mustard, approximately 3-5 teaspoons. Mix together.

Then I add in the spicy mustard about 2-3 teaspoons. Again, this is based on how you like it. The Honey will make it a bit sweet so I feel the more mustard the better.  Add in any extra spices you like (ie: basil, rosemary, garlic, etc.) and stir together.

Cut up the onion so it’s in thick long pieces and place in a zip-lock bag. Put the pork tenderloin into the bag as well and then pour the honey mustard mixture over the pork. Close the bag, refrigerate. Here’s the trick: I usually let it sit in the refrigerator for 2 days or so. The longer the better!

Dirty Minds....cut it out!

Cooking this beast is simple, really! There are two ways to do this. You can cook it in the oven or on the stove but I usually do it on the stove. First, heat your pan on high heat. Place only the pork tenderloin in the pan (not the marinade – that comes later) and cook all sides. It’s ok if the outside is charring, that’s what you want. It hold all the juices in so the meat stays moist as you cook it longer. So first things first, char that baby!!! Once all sides are “crusty” then turn the heat down slightly and let it cook, turning occasionally. This is about 10-15 mins, maybe more depending on the size.

In a separate sauce pan pour in the remaining marinade and a touch of flour or cornstarch. Heat on low while continuously stirring. Once pork is cooked and sauce is warm, cut the tenderloin into large pieces and pour sauce on top. Serve immediately. Done and DONE!

I hope you enjoy it! Just give it a try…I PROMISE you’ll love it!

Until next time, Readers!!!! xoxoxoxoxo

Pasta, Capers, and Tuna – A Dream!

Many moons ago I found a recipe on WordPress and I was hooked instantly. Anyone who can mix Pasta and Tuna and make it taste really fantastic is amazing in my book.

Rufus’ Food And Spirits is now a blog I follow constantly waiting for his latest posts on great eats and incredibly inventive drinks! AMEN! Tonight I tried to make the Pasta, Capers, and Tuna recipe and it came out great! We had a guest from America here (an old co-worker) who was looking for a good home cooked meal and this recipe definitely delivered!

I didn’t change the recipe at all and just added turkey bits since I had to use it up. Please go to the link above to check out the recipe.

Here’s how mine came out!

Try it and let me know how it works for you and/or if you add any of your favorites in!

Until next time, Readers!!!! xoxoxoxoxoxo