To celebrate Father’s Day last week, Three Many Cooks and significant others treated David to dinner at Caseus—mostly cheese shop by day, bistro by night—in New Haven, CT.

As we were taking in the menu, the waiter shared the specials. Shrimp and grits—a must! Lamb meatballs over bucatini—sold! These dishes made sense at this classy little bistro. But when he announced the daily house-made butter and bread special we all did a mental double take. Did he really say Oreo Cheesecake Butter?

“Repeat that,” I said. We indeed heard him correctly. “Oreo Cheesecake Butter.” Half repulsed, half intrigued, we placed an order. How could we not?

A few minutes later this silly butter arrived on a rustic wooden board with warm crusty homemade bread and rolls. We tasted, we savored….and I gotta admit we loved. You’d think an offering like this would belong on the dessert menu, but the cream cheese reinforces the butter’s savory nature while the cookies subtly enhance the butter’s sweetness and offer textural contrast. It was the perfect pre-dinner bread and spread.

Imitation, they say, is the highest form of flattery. We came home and set out to recreate it. As you can see, it wasn’t difficult. And while we were at it, we came up with a few of our own. Enjoy and feel free to imitate!

 

Oreo Cheesecake Butter
Make a very generous cup

6 Oreo cookies
3 ounces (6 tablespoons) cream cheese, softened
1 stick (8 tablespoons) butter, softened

Crumble 4 of the Oreos in the work bowl of a food processor; process to pea gravel size; add cream cheese and butter and continue to process until all ingredients are thoroughly combined. Crumble remaining 2 Oreos into mixture; pulse until just incorporated. Turn into a bowl or cutting board and serve with bread.

Ginger Butter
Makes about 1 cup

A generous 1-inch piece gingerroot, peeled and sliced thin (about 8 coins)
6 gingersnaps (about 2-inches in diameter)
1 stick (8 tablespoons) butter, softened

Process ginger in a food processor until minced. Crumble 4 gingersnaps into the work bowl; process cookies to pea gravel size. Add butter and continue to process until thoroughly combined. Crumble in remaining 2 gingersnaps; process until just incorporated. Serve with bread.

Vanilla Wafer Butter with Lemon and Rosemary
Makes about 1 cup

8 vanilla wafers
1 tablespoon finely grated lemon zest
2 teaspoons minced fresh rosemary
1 stick (8 tablespoons) butter, softened

Crumble 6 of the vanilla wafers into the work bowl of a food processor and add lemon zest and rosemary; process cookies to pea gravel size. Add butter and continue to process until thoroughly combined. Crumble in remaining 2 vanilla wafers; pulse until just incorporated. Serve with bread