Smoked Cream Cheese: Game Day Favorite
The Grove
Tailgating in The Grove at Ole Miss is all about enjoying great company and even better food under the shade trees. The star of your tailgating spread? Smoked cream cheese. Whether it’s topped with a rich blueberry bourbon pecan sauce, seasoned with your favorite spices and chunky salsa, or sweetened with brown sugar, cinnamon, honey, and raspberry jam, smoked cream cheese is the perfect snack to elevate your pre-game festivities and impress your friends and family.
Our tailgating has changed from going to The Grove at Ole Miss…..to sitting comfortably on the back porch, watching the game on TV. But it was fun when the grandchildren were small, we have some great memories.
Nowadays, we start a fire, get the grill going and enjoy the game with friends. Although today, there will be no fire! It’s about 90 degrees today in Mississippi, but we will still have fun))
Tailgating Snacks
If you follow the Trendy Tree Facebook page, you know Carrie has had Dona, On a Whimm Wreaths & Deco by Dona, and Cody, How I See It Blog, here for a workshop. They are spectacular designers and have created beautiful projects with products from Trendy Tree. I was the recipient of a centerpiece for my mantel and an arrangement for my front door)) So, when Carrie called me and asked me to smoke some cream cheese for her to tailgate with today, I said sure)) She wanted a savory and a sweet.
Smoked Cream Cheese
Smoked cream cheese is one of the easiest and most versatile snacks to make. Simply take a block or half block of cream cheese, dredge it in your favorite spices, and bake it on the grill for a couple of hours. After seasoning, score the top with a knife to create a perfect, flavorful crust.
Today, I used Everything Bagel seasoning and some steak seasoning I had in the pantry for a savory twist on smoked cream cheese. After it was baked, I topped it with some chunky salsa from a jar. Just add crackers, and you’re ready to scoop up this delicious treat!
I hadn’t tried smoked cream cheese with a sweet crust before, so today I decided to experiment. I used brown sugar, cinnamon, a little regular sugar, and a pinch of sea salt. And of course, I drizzled honey over it as well. As the cream cheese baked, some liquid pooled around it, which I realized was just the melted honey—I simply poured it right back over the top for extra sweetness when it was finished.
Gas Grill or Charcoal?
I’ve tried both methods, and the smoked cream cheese always turns out great. Today, I used charcoal. A couple of weeks ago, we picked up a nifty little charcoal grill at Williams Brothers General Store in Philadelphia, and I don’t think the gas grill has been turned on since! The hubby loves it, which is perfect—I can always suggest, “Why don’t you grill something for us?”
Here’s a tip from today: I placed the cream cheese on a double layer of tin foil, which I scrunched up to create a small pan for each piece. The cream cheese didn’t stick at all, thanks to a quick spray of cooking spray.
Toppings for Smoked Cream Cheese
This week, I tried a different grocery store than usual and stumbled upon a jar of blueberry bourbon pecan jam. It looked perfect for a “sweet” smoked cream cheese, so I couldn’t resist taking it home! If you’re local, I found it at Reed’s Grocery in New Albany, MS—they have some great finds! It reminded me a lot of Brooks Grocery in Tupelo.
Our granddaughter Maggie is allergic to nuts, so I split the smoked cream cheese and topped one half with raspberry jam just for her. Don’t mind the photo—I had to use frozen raspberries instead of fresh, so it didn’t turn out as pretty as I’d hoped.
Have you shopped for raspberries lately? They’re so expensive! And to make matters worse, the ones I found were already moldy in the container. Raspberries never seem to last long in my fridge, but one trick I’ve found is not washing them until you’re ready to eat them—it really does help them stay fresh longer.
If you have any tips for keeping raspberries fresh, please drop a comment! They’re too pricey to let go to waste!
Either flavor of smoked cream cheese pairs perfectly with Ritz crackers, though you can opt for something fancier if you prefer. We usually stick to Ritz or Club crackers—they’re always a hit!
Game Time!
Almost game time! Friends will be here soon, bringing fried chicken, a cheese tray, and cookies. We’ve got potato salad and a fruit tray chilling in the fridge, so we definitely won’t be going hungry during the game. Oh, and guess what? The hubby has started making the potato salad, and it’s actually been really good! He’s already taken over making the pimento cheese spread, and now potato salad—I’m on a roll with this delegating thing! You should try it!
Hey Jeannie, I’m loving your blog ! I love getting all the tips and recipes.
Do you by chance have a fool proof method for seasoning a cast iron skillet? I’ve tried several methods but not having much luck.
Please keep up the good work!! I love it.
Thank you Jan, and thanks for following)) New cast iron nowadays will come pre-seasoned, but what we always do is once the piece is used, wash and dry it by hand, spray with cooking oil (or just pour a little oil in it) wipe out the excess and store. Then when you use it again just rinse it out and wipe clean before you cook with it. If it’s old cast iron, you can put it in the oven alone and let it bake for a while and continue with the same storage method of oil, wiping excess and storing. Many years ago my mother or grandmother would actually put one in a fire outside to “burn off” the buildup on the outside. So smart me found an old piece that belonged to my mother. It was a round griddle type just perfect for pancakes. It was coated pretty bad so I had the bright idea to put it on the gas grill for a while at about 400 degrees or so. It cracked it, it’s still usable, but I regret that I did that. Never put cast iron in the dishwasher, and never put it away wet. Hope that helps))