Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Barbara Jane’s Layered Cream Cheese Spread

Takes some work, but is worth the effort. Mango chutney can be substituted for the peach preserves.

Ingredients

2 Tbsp olive oil

1 /4 cup onion, minced

1 tsp garlic, minced

1 1 /2 tsp Creole seasoning

1-10 ounce package frozen spinach, thawed and squeezed dry

1 pound sharp cheddar cheese, grated

1 /2 cup toasted pecans, chopped

1 /3 cup Blue Plate Mayonnaise

3 Tbsp sour cream

1 Tbsp Creole Mustard

1 Tbsp parsley, chopped

2 8-ounce packages cream cheese, softened

1 /4 tsp salt

1 /2 tsp black pepper, freshly ground

1 /8 tsp cayenne pepper

1 /2 cup peach or apricot preserves

1 /4 cup green onions, minced

1 /4 tsp ground nutmeg

Instructions

Line a 9×5 inch loaf pan with plastic wrap.

Heat olive oil in a medium sized sauté pan over medium heat. Cook onions for 3-4 minutes. Stir in garlic and Creole seasoning cooking two more minutes. Stir in spinach and blend well. Remove mixture from heat and allow to cool.

In a mixing bowl, stir together the cheddar cheese, Blue Plate Mayonnaise, sour cream, toasted pecans, Creole mustard, and parsley. Blend it very well, and spread half of this mixture into the bottom of the lined loaf pan.

In a separate bowl, combine one package of the cream cheese and the cooled spinach mixture. Blend well and spread over the halved cheddar-pecan layer of the loaf.

Next, spread the remaining cheddar mixture into the loaf pan.

Using the paddle attachment of an electric mixer, beat remaining cream cheese until light and creamy. Add salt, black pepper, cayenne pepper, preserves, green onions, and nutmeg. Spread final layer into the loaf pan and wrap very tightly with plastic wrap.

Refrigerate for 4-6 hours before serving (also freezes well, must thaw eight hours before serving).

To serve, sink the loaf pan into a warm water bath for 1-2 minutes. Do not let water seep into plastic and reach mold. Un-mold onto serving platter and remove plastic wrap.

Yield: 20-25 appetizer servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more