This week's recipe is inspired by one I found in a tea cookbook a decade or so ago. I've since lost the recipe, but I remember the main ingredients were cream cheese, curry (a little too much, as I recall!) and cashews.
I think it's unfortunate that so many people today have nut allergies, and my condolences if you are one of them! I absolutely love nuts, from peanuts and cashews and almonds to hazelnuts, pecans, walnuts and Brazil nuts. There's nuttin' a nut won't make better, in my opinion. So here's the recipe I made for Cashew Curry Spread, which I believe is a lighter version of the one I made years ago. (But if you have a tea cookbook with that old recipe in it, please share!)
Cashew Curry Spread
1 (8-ounce) package of cream cheese
1/4 cup cashew nuts (reserve a few whole ones for garnish)
1 teaspoon curry powder
1/2 teaspoon dry mustard
Add all ingredients in bowl of food processor and pulse until combined into a nice thick paste. Yields 1 cup of spread, enough for about 24 small tea sandwiches.