Spreads

Sandwich Spreads

When we served sandwich trays at Stevens Catering, we never put out mayonnaise or mustard for spreads. Mayo Spread and Mustard Mayo Sauce made sandwiches so much better than those with plain mayonnaise and mustard. We often served them in hollowed out cabbages placed in the center of a tray with rolls of ham and turkey placed around the edge of the cabbages and garnished with cherry tomatoes. Enjoy!

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Mayo Spread

Course Spread
Cuisine American
Keyword mayonnaise

Equipment

  • small mixing bowl

Ingredients

  • 1 cup mayonnaise
  • 2/3 cup sour cream
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Mix all ingredients in bowl. Cover and chill until serving.
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Mustard Mayo Sauce

Equipment

  • small mixing bowl

Ingredients

  • 2 cups mayonnaise
  • 1/2 cup Dijon mustard
  • 1/4 cup green peppercorn mustard
  • 2 teaspoon dry mustard
  • 2 tablespoons parsley chopped fine
  • 1 pinch cayenne pepper
  • 2 lemons (juice only)

Instructions

  • Mix all ingredients in small bowl. Cover and chill until serving.

    Peach Preserves

    There is something about gardening and canning that makes one feel productive. We made a trip to the local farmers market and purchased a peck of peaches. I immediately made a peach cobbler and put the rest of the peaches out to ripen. Well that happened fast, so today I decided to make peach preserves. This recipe has everything from a little pepper kick to almond flavoring which I love in peaches. It is a little extra trouble since it doesn’t have pectin to thicken it, but it is well worth it. Enjoy!

    • Fresh peaches ready to peel
    • Peaches measure about 4 cups
    • Orange and pepper mixture ready to add to peaches
    • Peaches cook to 221 F
    • Jars ready to process in the pressure canner
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    Peach preserves

    Recipe inspired by Sharon Johnson's Peach Preserves
    Course Breakfast
    Cuisine American
    Keyword peaches, pepper, preserves
    Author stevens1951

    Equipment

    • candy thermometer
    • pressure cooker
    • canning funnel
    • 6 1/2 pint jars with lids
    • labels
    • ladle

    Ingredients

    • 3 pounds ripe peaches peeled and cut off seed
    • 1 each mandarin orange fresh, quartered and peel on
    • 1 each jalapeno
    • 4 cups sugar
    • 1/4 teaspoon almond extract
    • 3/4 cup honey mild and light color

    Instructions

    • Place peaches in a large pot of boiling water for 10 to 20 seconds or until the skin splits. Remove with a slotted spoon, immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which shoould easily peel off. Cut the peaches off the pit into a bowl.
    • Combine peaches, sugar, and honey in a large pan, stir well. Cover and let stand for 45 minutes.
    • Position knife blade in food processor and add orange quarters and pepper. Process until finely chopped.
    • Place orange, pepper and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.
    • Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered 20 to 25 minutes or until candy thermoneter registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.
    • Quickly pour hot mixture into hot, sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in a pressure cooker at 5 lbs pressure for 10 minutes.
    • Bottom jar is sealed (center down) compare to center on top jar which is not sealed
    • Peach Preserves

    Peach Preserves are finished, complete with label. If interested, the labels are below and can be made on Avery.com. I use Special Elite font. And how do I know they are sealed for room temperature storage? I hear the lids pop as they cool. It’s like music to my ears.

      Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thank you for supporting Sarah Stevens.

      Cheese Spreads

      I am sharing two cheese spread recipes that were featured in the Lufkin Daily News and the Brookshire Brothers Cooking School. They were very popular at catered events and super easy to make. Cheese spreads look so much better than logs or balls which look terrible when someone digs into them. That’s why we always served spreads– they looked great all night long. Enjoy!

      Jump to Recipe
      Cheddar Pecan Spread on the left front and Smoked Gouda Spread at center front

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      Smoked Gouda Spread

      Course Appetizer, Main Course, Snack
      Cuisine American
      Keyword cheese, crackers, garlic rounds, sandwich spread, spread
      Prep Time 10 minutes
      Cook Time 0 minutes
      Servings 2 cups
      Author stevens1951

      Equipment

      • grater
      • bowl
      • measuring spoons
      • measuring cups

      Ingredients

      • 1 7-ounce round Smoked Gouda Cheese
      • 1 tbsp red onion chopped
      • 1 2 ounce jar diced pimento drained
      • 1/2 cup mayonnaise
      • 1 tbsp fresh parsley, chopped or 1/2 tsp dry
      • 2 drops Lousiana Hot Sauce can add more

      Instructions

      • Cut smoked gouda cheese in half, remove the wax covering and grate.
      • In a medium bowl, mix all ingredients. Refrigerate until 30 minutes prior to serving time.
      • Serve on garlic rounds, crackers or on a sandwich.
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      Cheddar Pecan Spread

      Course Appetizer, Main Course, Snack
      Cuisine American
      Keyword cheese, crackers, garlic rounds
      Prep Time 5 minutes
      Cook Time 0 minutes
      Servings 2 cups
      Author stevens1951

      Equipment

      • bowl
      • measuring cups

      Ingredients

      • 1 8 ounce package shredded cheddar
      • 1/4 cup toasted pecans see post on toasted pecans
      • 1 each green scallion sliced thin
      • 1/2 cup mayonnaise

      Instructions

      • In a medium bowl, mix all ingredients. Refrigerate until 30 minutes prior to serving time. Serve on garlic rounds, crackers or sandwiches.

        Mayo Spread

        At Stevens’  Catering we never used a plain mayonnaise for sandwiches or roll ups. I never  was fond of plain mayonnaise due to the high fat content so we always tried to cut with a lower fat sour cream. Today I’m making a Mayo Spread to go on a large  hot sandwich on French bread.

        The sauce begins with 1 cup mayonnaise and add 2/3 cup sour cream.  This helps to cut the fat in the mayonnaise.  For flavor add 4 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder and salt and pepper to taste.

        Sandwichspread

        Slather it on both sides of a warm french bread sandwich.

        sandwich spread

        I used what I had so I’m putting it on both sides and adding 4 slices of Off The Bone Ham and cooked bacon.  On the other side goes two  kinds of cheese. I am using white American and swiss.  Use what you have.  Into a 350 degrees oven it goes.  Just long enough to warm.

        SandwichbaconBring it out and I top with yesterday’s leftover romaine and tomato salad.

        completedsandwich

        Close it together, cut and you have a hot sandwich sure to please any palate.

        What ever is leftover, I cover and pop in the refrigerator.  Use for all your sandwich needs,

        sandwichfinshed
        Print

        Mayo Spread

        Course Sandwich
        Cuisine American
        Keyword sandwich spread

        Ingredients

        • 1 cup mayonnaise
        • 2/3 cup sour Cream
        • 4 teaspoons Dijon Mustard
        • 1/2 teaspoon Worcestershire sauce
        • 1/4 teaspoon garlic powder
        • salt and pepper to taste

        Instructions

        • Mix all ingredients well.  Cover and store in the refrigerator and use as a sandwich spread.
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