RECIPE BY: Hobby Farms March/April 2013 —


This Lyonnaise farmhouse classic features a combination of cognac, shallots, garlic and chives and gets sharper the longer it sits.   Spread on some crusty bread and serve with a bowl of Mushroom and Spring Onion Soup…and pair with Hickory Creek’s Grüner Veltliner  for a special lunch or late supper!


8 ounces cream cheese softened to room temperature

1/3 Cup sour cream

3 Tbsp cognac or brandy

2 Tbsp olive oil

1 Tbsp white wine vinegar

1/4 tsp salt

1/4 tsp white pepper

2 Tbsp minced fresh chives

1 Tbsp minced fresh chervil or parsley

1 Tbsp minced garlic greens (or 1 tsp minced fresh garlic)

1 Tbsp finely chopped shallots


Using electric mixer, whip cream cheese, sour cream, cognac, olive oil, vinegar, salt and pepper until smooth.  Stir in remaining ingredients.  Cover tightly and chill thoroughly.  Serve with bread, crackers or crudités.

MAKES: 1 1/2 Cups