1 3/4 c. graham crackers finely crushed (Can substitute chocolate crackers)
1/4 c. walnuts finely chopped
1/2 c. butter, melted
*1/2 tsp. cinnamon (can omit if you make a candy bar flavor)
3 (8-oz.) pkgs. cream cheese, softened
1 cup sugar
*1/2 tsp. lemon zest (can omit if you make a candy bar flavor)
1 tsp. vanilla
2 T. flour
1 egg yolk
1/4 cup milk
In a medium bowl, mix crackers, walnuts, cinnamon and melted butter. Remove 1/4 cup of the mixture, saving it for the topping. Press remaining crumbs into a 8 or 9 inch spring form pan. Set aside. In a large bowl, beat cream cheese until smooth. Add sugar, flour, vanilla, and lemon and beat until fluffy. On low speed add 2 eggs and 1 yolk all at once. Beat on low until just combined. Stir in milk. Bake 375 degrees 35-40 minutes for 9 inch pan, and 45- 50 for an 8 inch pan. Bake until center appears "set" when shaken. Remove and place on wire rack, doing nothing to the pan. After 15 min. loosen the spring on the pan. Cool 30 minutes longer, then chill for 4 hours. You can slice and freeze. Wrap very well.
*Flavoring considerations- favorite candy bar, berries, pumpkin, cookie dough. You can take a 1/2 cup of the finished cheesecake mixture and mix it with a flavoring and swirl it in. Just get rid of the cinnamon and lemon flavoring. The cake in the picture had a chocolate crust and was chock full of Butterfinger candy bar.
Want to really play? Ice it with the cream cheese icing for the Nutty Butter Cream Cheesecake on page 79
Tuesday, November 25, 2014
Saturday, November 22, 2014
Bittersweet Bacon Chutney
1 lb. apple wood smoke bacon
1 cup red wine
2 oz. bittersweet chocolate (60% Ghiradelli)
1/2 cup no-salt cashews, chopped
1 medium red onion, chopped
1 cup brown sugar
1 tsp. salt
Cook bacon until brown& crisy. Cool chop and set aside.
In a 3-4 qt. pan bring vinegar to a boil; add chocolate, cashews, onion,sugar and salt.
Reduce heat &simmer 10 minutes, stirring occasionally. Add bacon and simmer an additional 40-45 minutes.
Cool completely and spoon into clean jars. Refrigerate and use w/ in 2 weeks.
Serving ideas: can spoon over a pork tenderloin or pork chop.
Friday, November 7, 2014
6 T. olive oil
2 T. fresh ginger, minced (peel with a spoon)
2 T. garlic, minced
2 tsp. lemon zest
2 T. fresh chives, chopped
4 large halibut fillets, 5-6 oz. each
1 T. fresh thyme, chopped
salt and pepper to taste
oil for the pan
Preheat oven to 450 degrees. Mix the herb mixture: Mix first 6 ingredients into a paste and set aside. Set a large oven proof skillet over medium heat. Add just enough oil to make a light film. Season the halibut with salt and pepper, along with the herb mixture on both sides. When the oil in the pan is hot, add the fillets, skin side up and cook until nicely browned, about 2 minutes. Then gently flip to the skin side, and put the skillet in the oven. Roast for about 4 minutes. Check for readiness with a tip of a knife. Fillets should be just opaque
Photo courtesy of Jungle Jim's international market.