Welsh Rarebit - Savory sauce of melted cheese and other yummy ingredients served over toast. This dish originates from Great Britain in the 18th century. Eighteenth-century English cookbooks reveal that this dish was considered to be a delicious supper or tavern dish.
1 cup Stilton cheese
1 cup blue cheese (or any crumbly cheese you enjoy)
2 Tbl. butter
3 Tbl. all purpose flour
2 egg yolks, whisked
1 tsp. dry yellow mustard (or English mustard)
1 1/2 tsp. Worcestershire sauce
1 tsp. paprika
pinch of cayenne
5 oz. Guinness (strong dark beer)
12 sliced good quality rustic bread, sliced about 1-inch thick
Ruby red tomatoes, sliced
Italian parsley, chopped (garnish)
In a saucepan melt butter over medium and whisk in the flour cooking for about 1 minute, add egg yolks and stir for 30 seconds. Slowly whisk in the Guinness, but do not boil. Add half of the cheese and stir until creamy, continue adding cheese until you've stirred it all in. Stir in Worcestershire sauce, mustard, paprika, and cayenne. Add a little salt and freshly ground black pepper to taste, mixing well.
Toast the bread lightly, place on baking sheet and pour sauce over each slice of bread, turn on broiler and let the top get bubbly and golden. Add slice of tomato and parsley and enjoy. If you like you can also add a slice of ham on the bread before you add the cheese sauce.
Ricotta Buttermilk Pancakes with Fresh Berries - this makes a lot of pancakes so you can cut the recipe in half if desired. These are good when serving a crowd.
Berries
Raspberries
Strawberries, sliced
Blueberries
Powdered sugar
Fresh lemon or orange zest
Fresh lemon or orange juice
Pancakes
2 3/4 cups Ricotta cheese
4 cups buttermilk
4 oz. butter, melted
1 Tbl. pure vanilla extract
6 cups all purpose flour
3 Tbl. sugar
2 Tbl. baking powder
1 Tbl. baking soda
6 eggs, lightly beaten
1 tsp. salt
2 tsp. fresh lemon or orange zest
Preheat oven to 200 degrees. In a crystal serving bowl add berries, mix with powdered sugar and zest; set aside In a bowl of electric mixer beat ricotta, buttermilk, butter and vanilla. In another bowl, mix dry ingredients. Whisk dry ingredients into wet ingredients, but do not overmix or they will turn out tough. Heat your griddle and pour some batter to make cakes. Place cakes on serving platter and place in oven to keep warmed until you are ready to serve the family or crowd. To serve, place cakes on serving plates, add some berries and pure maple syrup or what I love is to take sugar free jam, melt down in a saucepan until thinned out and pour over pancakes. You can also sprinkle with powdered sugar too. Serve with some crisp cooked bacon or sausage, scrambled eggs can be added too. I'm getting hungry for breakfast!
Easy Delicious Red Pepper Dip
6 roasted bell peppers in a jar with 1 Tbl. juice
5 oz. cream cheese, soft
1 tsp. fresh lemon juice
1 tsp. fresh lemon zest
salt and freshly ground black pepper
warm grilled pita bread
Italian parsley, chopped
Chop the peppers finely and put in a bowl, add the cream cheese, lemon juice, pepper juice, salt, pepper, parsley and zest and stir together until blended. Chill in frig for about 1 hour. Serve with warm pita bread.
Marinated Vegetable Sandwich with Maytag Blue Cheese
2 French baguettes, sliced in half lengthwise
4 portabella mushrooms, stems removed
4 red peppers, grilled and sliced
1 sweet onion, sliced
1 cup canned artichokes, quartered
2 cups arugula
1 cup Maytag Blue cheese (or your favorite) I also like using Provolone cheese on these
2 garlic cloves, minced
salt and freshly ground black pepper
1 Tbl. Worcestershire sauce
4 Tbl. sherry vinegar
2 Tbl. Dijon
1/4 cup olive oil
Preheat grill. In a bowl combine vinegar, Worcestershire, Dijon, garlic and whisk in olive oil. Season with salt and pepper. Brush the portabella mushroom with vinaigrette and place on grill. Grill on both sides until tender. Grill the onions and peppers too. Slice the mushrooms into pieces and place all of the vegetables into vinaigrette and stir well. Brush bread with a little olive oil and grill lightly. Pile the vegetables and arugula on bread, add cheese and top with top layer of bread, cut into sections to serve and you might want to add a toothpick to hold them together.
Greek Burgers with Feta Tzatziki
1 1/2 lbs. ground beef, ground lamb or ground turkey (or a mixture of either)
salt and freshly ground black pepper
1 tsp. oregano
3 garlic cloves, minced
1 Tbl. Worcestershire sauce
1 tsp. mint, chopped
1 Tbl. fresh lemon juice
1 tsp. fresh rosemary, chopped
1/4 cup roasted red bell peppers, drained and chopped
1/4 cup Italian parsley, chopped
Lettuce
Ruby red tomatoes, sliced thinly
Red onion, thinly sliced
6 Kaiser rolls, lightly toasted
Tzatziki Sauce
1/2 cup Feta cheese
1/2 English cucumber, grated on paper towels to absorb moisture
1 1/2 cups Greek yogurt
2 garlic cloves, minced
3 Tbl. fresh dill, chopped
salt and freshly ground black pepper
1 tsp. fresh lemon juice
Make tzatziki sauce by combining all sauce ingredients into a small bowl and stirring well. Taste and adjust seasonings adding salt and pepper. Cover and refrigerate until ready to use. For burgers; In a large bowl, add all ingredients (except lettuce, tomatoes, onion and rolls) and mix gently. Form into 6 patties. Heat grill and brush burgers with olive oil on both sides. Grill to desired doneness. Butter rolls and lightly grill. To assemble; add tomato, lettuce, onion and burger to bottom bun and top burger with feta tzatziki sauce add top bun.
Corn Cheese Pie
Pastry
1 cup all purpose flour
1/2 tsp. salt
6 Tbl. shortening, chilled
2 Tbl. ice water
Filling
3 eggs
1/3 cup whipping cream
1 tsp. salt
freshly ground black pepper
Tabasco
1 small can chopped green chilies, drained
1/2 onion, finely chopped
2 cups whole kernel corn (best right off cob, but you can use frozen)
1 cup Sharp Cheddar cheese, shredded
8 strips bacon, cooked crisp
Preheat oven to 400 degrees. In a bowl, sift flour and salt together. Cut in half of the shortening until mixture resembles meal, then cut in remaining shortening until it resembles the size of peas. Add water mixing with a fork until just moistened. Shape into a ball and roll out on lightly floured work surface. Place in a 9-inch pie plate and flute edges. To prepare filling; in a bowl, combine eggs, cream, salt and pepper, beating until smooth. Add onion, green chilies, corn, cheese, bacon and Tabasco and pour into pastry. Bake for 25 to 30 minutes.
Grilled Tuna and Cheese Sandwich - I love a good tuna sandwich
1 (12 oz) can albacore tuna, drained
1/2 red onion, minced or 4 scallions, sliced thinly including green part
salt and freshly ground black pepper
4 ciabatta rolls, split (or bread of your choice, but make sure it's a good artisan bread, that has a good bite to it)
8 slices Sharp cheddar cheese or Havarti cheese
1 tsp. lemon zest
juice of 1/2 lemon
2 tsp. fresh dill, chopped
mayonnaise (to your liking)
dill pickle slices (optional)
1/4 cup Italian parsley, chopped
In a bowl, mix all ingredients except pickles and of course bread. Spread butter lightly on the outside of the rolls. Place one piece of cheese on both top and bottom pieces of bread, add pickle slices then pile on the tuna. Press rolls together and place sandwiches on griddle or panini press and cook until cheese melts and bread is nicely browned.
Buffalo Chicken Chopped Salad
4 chicken breasts
all purpose flour
salt and freshly ground black pepper
dash of cayenne
vegetable oil for sauteing
Marinade
1 cup buttermilk
2 Tbl. Tabasco
salt and freshly ground black pepper
1 head romaine lettuce, chopped
3 stalks celery, sliced
1 pint of grape tomatoes, sliced in half
1 small red onion, thinly sliced
2 bunches radishes, sliced
1 Englilsh cucumber, thinly sliced
Croutons
Extra blue cheese (for sprinkling)
Dressing
1/2 cup Maytag blue cheese (or your favorite)
1/2 cup mayo
6 Tbl. buttermilk
2 Tbl. Tabasco
In a bowl mix marinade and add chicken breasts, refrigerate for at least 1 hour. Place all dressing ingredients into a bowl and whisk together, adding more buttermilk if too thick. Refrigerate dressing. Remove chicken from marinade and drain off excess marinade. On a plate mix some flour, cayenne, salt and pepper lightly dredge chicken in flour mixture. In a large saute pan, add oil and heat up over medium high. Add chicken and fry until nicely browned and cooked through. Remove chicken to cutting board and cool slightly then sliced into pieces. Place salad ingredients (except extra blue cheese) into a large bowl and toss with dressing. Place on attractive platter and add cooled chicken pieces and sprinkle with extra blue cheese pieces.
"Age is something that doesn't matter, unless you are a cheese" - Billie Burke
Filet Mignon with Mushroom and Blue Cheese Sauce - dedicated to my daughter who loves this. Since we don't eat beef when I make it Jerry and I will have a pork chop or chicken with the sauce.
4 (8 oz) filet mignons
salt and freshly ground black pepper
4 slices bacon (good quality) diced
1 small onion, diced
1 tsp. fresh thyme, chopped finely
1 tsp. fresh rosemary, chopped finely
8 oz. button mushrooms, cleaned and sliced
3 garlic cloves, minced
2 cups heavy whipping cream
1 cup blue cheese (we like Maytag)
pinch of nutmeg
3 Tbl. Italian parsley, chopped
3 Tbl. freshly grated Parmesan cheese
Heat a large saute pan and add 1 Tbl. olive oil and 1 Tbl. butter. Season filets with salt and pepper and sear for about 3 to 4 minutes on each side or longer if depending on your desired doneness. Transfer filets to a warm platter and cover loosely with foil. Note: if you are using chicken or pork chops cook longer. In the same pan you seared filets, add bacon and saute until crispy. Remove to paper towels to drain, leave most of bacon fat in pan. Add onions, garlic and mushrooms cooking for about 3 minutes until tender. Remove most all of fat from pan and whisk in cream, herbs, nutmeg and bacon. simmer for 3 minutes stirring often. If there is any juices which have accumulated on platter with meat add those to pan and stir in blue cheese and Parmesan and simmer for about 1 minute, add back in bacon. Taste and adjust seasonings. Remove foil from platter, pour sauce over the fillets and sprinkle with parsley.
Cheesy Potatoes
4 lbs. russet potatoes cut into 1/4-inch cubes
3 tsp. chili powder
salt and freshly ground black pepper
6 Tbl. butter, cubed
1 package bacon, sliced and cooked crispy, drained on paper towels
8 oz. sharp cheddar cheese
8 oz. Ranch dressing
5 scallions, sliced including green part
Preheat oven to 400 degrees. Lightly grease a 9x13 baking pan. Place the potatoes in dish and season with chili powder, salt and pepper. Evenly distribute the butter over the potatoes. Cover dish with foil and bake 1 hour until potatoes are tender. Remove from oven. In a bowl, mix cheese, scallions, bacon and ranch dressing. Pour this mixture over potatoes and mix gently. Place back in oven and cook for another 15 minutes. If desired, place under broiler to get bubbly and browned.
Cheese Enchiladas with Red Sauce - A little history into the enchilada which first originated in Mexico and means to add chile pepper to literally season. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish (I wonder if this is where fish tacos first originated?) The Spanish gave it the name tortilla. In the nineteenth century, enchiladas were mentioned in the first Mexican cookbook "El cocinero mexicano" which was published in 1831 and in another cookbook in 1945.
As a Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without any fillings. They now have many versions which are distinguished by their sauces and fillings. All I know is I love, love, love them!!
1 cup Crema or sour cream
1/3 cup vegetable oil
12 corn tortillas
4 cups Monterey Jack (or pepper jack cheese) shredded
1 white onion, finely chopped
shredded chicken (optional)
5 scallions, sliced thinly including green part (for garnish)
1/2 cup fresh cilantro, chopped (for garnish)
iceburg lettuce, shredded (for garnish)
ruby red tomatoes, diced (for garnish)
1/2 cup Cotija cheese (for garnish)
Sauce - I learned to make this sauce when I lived in San Diego and took a Mexican cooking class
8 ancho chilies
12 guajillo chilies
4 tsp. vegetable oil
1 medium white onion, chopped
4 garlic cloves, chopped
2 tsp. Mexican dried oregano
1 tsp. ground cumin
4 medium ruby red tomatoes, seeded and chopped
salt and freshly ground black pepper
Wipe the chiles with damp paper towels. With scissors, cut off tops and cut each chile lengthwise and remove seeds and veins. In a dry skillet toast the chiles about 3 seconds on each side, holding them down with spatula until barely blistered and aromatic. Do not burn because if you do, start over. Submerge the chiles in a bowl of hot water and soak about 20 minutes. Next step, heat the oil in skillet over medium low and cook the onion and garlic until they start to brown about 6 minutes. Stir in the oregano and cumin and immediately transfer to a blender. Taste the chile water. If it has a pleasant taste and is not bitter, add 1/2 cup chile water to blender, along with 1/4 cup water. (if it's bitter, discard the chile water and add 3/4 cup water). Blend the mixture for 1 minute or until sauce is smooth, scraping down sides. Pour sauce through a fine mesh strainer into a bowl. Discard remaining pieces left in strainer. Transfer sauce to a saucepan and simmer for 15 minutes on low heat, stirring occasionally. It is now ready to use or cover and refrigerate for 5 days.
Enchiladas - Keep sauce warm for the next step. Preheat oven to 350 degrees. In saute pan, heat oil and with tongs dip the tortillas one at a time in the hot oil until limp about 3 seconds. Drain on paper towels. Stack tortillas and keep warm. Spoon about 1/4 cup of sauce on dinner plate and lay 1 tortilla on the plate and turn to cover with sauce. In a 9x13 baking dish add a little of sauce to bottom of pan (not too much). Top each tortilla with about 1/4 cup cheese and 2 tsp. chopped onion (note if adding shredded chicken do it at this time). Roll up and place seam side down in baking pan. Repeat until all tortillas are filled and rolled. Pour about 1 cup remaining sauce over enchiladas to cover completely. Store remaining sauce for another use. Sprinkle remaining cheese on top and bake about 15 minutes. Note: I like to make two pans and freeze one for those days when you don't want to cook. Garnish with Cotija cheese, crema or sour cream, cilantro, scallions, lettuce and tomatoes.
Vegetable Bake
10 oz. broccoli, steamed and chopped
10 oz. package frozen lima beans
6 oz. Sharp Cheddar cheese, shredded
1 cup onion, chopped
3 garlic cloves, minced
1/4 cup butter
1 (14.5 oz) can whole tomatoes, drain and reserve liquid
1 tsp. seasoning salt and freshly ground black pepper
1 cup soft bread crumbs
1/4 cup fresh Parmesan cheese, grated
1/4 tsp. dried thyme
Cook broccoli until tender, then add in same pot lima beans for just a couple of minutes. Drain both well. Place broccoli and beans into a baking dish which you have buttered. Sprinkle cheddar cheese over broccoli and lima beans. In a saucepan, add 2 Tbl. of butter and saute onions and garlic until softened. Stir in flour and cook for 2 minutes. Gradually whisk in liquid from tomatoes, stirring until smooth and thickened. Dice the tomatoes and add to the sauce seasoning with seasoning salt, pepper and thyme. Pour sauce over cheese layer. Melt remaining 2 Tbl. butter; add bread crumbs and toss. Stir in Parmesan cheese and sprinkle bread crumb mixture over sauce layer. Bake for 25 minutes and topping is browned. Place under broiler for a couple minutes, but watch carefully.
Greek Tartlets
1 package pie dough or make your own
1 egg
3 egg yolks
1 1/4 cup whipping cream
5 oz. Feta cheese
12 Greek olives, pitted and halved
fresh rosemary
Grease 12-hole small muffin pan. On a lightly floured work surface, roll out pie dough to 1/8 to 1/4 inch thick. Cut the dough into rounds and place in pans and prick bottoms with fork. Place a square of foil onto each dough, add some dried beans and blind bake in 400 degree oven for 10 minutes. Remove foil/beans and bake for another 2 minutes. In a bowl, place egg, yolks and cream, season with salt and pepper and whisk. Crumble the feta into the tartlet shells and spoon over egg mixture. Place 2 olive halves and sprinkling of rosemary on each tart. Bake for 15 minutes or until filling is just set. Remove to cooling rack and serve cold or warm.
White Out Pizza (my favorite)
1 large homemade pizza crust
2 cups fresh mozzarella cheese, shredded
2 cups fresh Monterey Jack cheese, shredded
2 cups fresh ricotta cheese
1 cup fresh Parmesan cheese, grated
fresh basil, rolled and sliced (to your taste)
salt and freshly ground black pepper
3 tsp. oregano
1/4 cup Ranch dressing (optional)
Other options; sauteed white onions, cooked chicken breast, shredded
Preheat oven to 425 degrees. Place your crust on a pizza stone. Mix ricotta cheese with oregano (and you can add Ranch dressing if desired). Spread this over crust, then add mozzarella, Jack and Parmesan. Season with salt and pepper. At this time you can add optional ingredients if desired. Place in oven and bake for about 15 minutes or until cheese is bubbly and melted and nicely browned. Remove from oven and add fresh basil on top.
Twice Baked Potatoes with Roasted Garlic and Gouda
6 nice size Russet potatoes, cleaned and dried
1 head of garlic, roasted
whipping cream
1/2 stick of unsalted butter, melted
2 cups Gouda, shredded
1/4 cup Parmesan cheese
Fresh chives, snipped
salt and freshly ground black pepper
You can also add horseradish - delicious
Preheat oven to 400 degrees. Slice just a little off top of garlic and place on heavy duty foil (doubled) drizzle olive oil over garlic and season with salt and pepper. Roast for about 1 hour or until very tender. Remove from oven to cool. At the same time you are roasting garlic, add cleaned potatoes to oven to cook for about 1 hour or until tender when pricked with fork. Remove potatoes from oven and allow to cool slightly. Gently remove a top portion of each potato and scoop out pulp. Place potato mixture into a bowl, add garlic which you have squeezed out of each garlic pod and mash potatoes and garlic. To that, add some butter, heavy cream and season with salt and pepper. Mix in 1 cup Gouda and all of Parmesan cheese. Place potato mixture back into potato jackets, sprinkle with more Gouda and chives. Place on baking sheet and put back into oven for about 20 minutes until heated through and cheese is melted.
Cheese and Sausage Grits - lots of calories!
1 qt. chicken stock (good quality)
2 qts. heavy whipping cream
1 lb. stone ground grits
1 stick butter
1 pound cheddar cheese (or your favorite cheese)
1 small round package Jimmy Dean spicy sausage
Tabasco, to taste
2 Tbl. fresh chives, snipped
Italian parsley, chopped
In a saute pan, crumble sausage and cook until nicely browned and cooked through. Drain well and set aside. In a large saucepan, bring the stock and cream to a boil, add the grits and stir for about 5 minutes, add butter and cook over low for about 30 minutes or until nice and smooth. Stir in the cheese, cooked sausage, Tabasco (to taste), parsley and chives. Taste season with salt, pepper. Note: you can also add sauteed onions, scallions, bell peppers, fresh corn kernels or anything else you might enjoy. Darlin, I just love grits!
Cheesy Beer Soup
2 cloves garlic, minced
1 cup carrots, diced
1 onion, diced
1 cup celery, diced
1 lb. bacon, diced
Tabasco
Pinch of cayenne
salt and freshly ground black pepper
3 cups chicken stock (good quality)
2 cups beer (not dark) but a good quality beer
1/3 cup butter
1/3 cup all purpose flour
3 cups half and half
1 cup whipping cream
6 cups Sharp Cheddar cheese, shredded
1 Tbl. Dijon
2 tsp. Worcestershire sauce
1 tsp. dry Coleman's mustard
In large Dutch oven, add bacon and cook until crispy, remove to paper towels. Remove most of the bacon grease and then add carrots, onions, celery and garlic and cook for about 5 minutes. Pour in chicken stock and beer. Simmer until vegetables are tender, remove from heat. Heat the butter in a large saute pan and whisk in flour, cooking about 3 minutes. Gradually stir in milk and cook until thickened. Remove from heat and stir in cheese. Whisk cheese mixture into beer mixture. Stir in Dijon, Worcestershire and dry mustard. Add Tabasco and cayenne. Taste and season with salt and pepper. Bring to a simmer, stir in bacon. Serve with warm French bread and a crisp green salad.
"Many's the long night I've dreamed of cheese - toasted, mostly" - Robert Louis Stevenson
Smoked Salmon and Cheese Sandwich - Simply delicious I must say
8 slices of really good artisan bread, sliced about 1/2-inch thick
smoked salmon (I like mine piled on, so use as much as you like)
Gruyere cheese, shredded (use lots so it's gooey and melty)
butter, softened
1 (8 oz.) package cream cheese, soft
fresh lemon zest
fresh lemon juice
fresh dill, snipped (to your taste)
freshly ground black pepper
1 Tbl. fresh chives, snipped
1 Tbl. capers, chopped (optional, but I love them)
In a bowl, add cream cheese, fresh zest, lemon juice, dill, black pepper, chives and capers (make this to your taste, I happen to like a strong lemon taste), mix well. Spread on 4 pieces of bread, then pile on salmon and shredded cheese. Place top piece of bread and butter both sides of bread. Place in a hot pan and cook until nicely browned on each side and cheese is melted. Remove and sink your teeth into the wonderful, full flavored sandwich that sits before you!!
Pimiento Cheese Dip - A Southern Staple
1 1/2 cups mayonnaise
6 oz. roasted red peppers in a jar, drained and chopped
1/3 cup scallions, chopped including green part
1 jalapeno, seeded and minced
8 oz. extra sharp Cheddar cheese, shredded
8 oz. pepper Jack cheese, shredded
3 Tbl. fresh cilantro, chopped
Tabasco, to taste
Preheat oven to 350 degrees. In a large bowl, stir together mayonnaise, peppers, scallions and jalapeno. Stir in cheeses and Tabasco and spoon into a lightly sprayed baking dish. Bake for 30 minutes or until golden and bubbly hot. Serve with chips or French bread baguette slices (toasted if desired)
Rhubarb Cheesecake - I recently tried this cheesecake and it was very good especially with my favorite ingredient; rhubarb
Crust and topping
2 cups all purpose flour
2/3 cup brown sugar, packed
2/3 cup butter
1/4 cup slivered almonds, chopped finely
Filling
2 cups fresh rhubarb, chopped
3/4 cup sugar
1/4 cup water
Cream Cheese
2 (8 oz) packages cream cheese, soft
2/3 cup brown sugar, packed
2 eggs
1 cup sour cream (not light)
Preheat oven to 325 degrees. In a saucepan, heat filling ingredients to boiling over medium heat. Reduce to medium low and cook 10 minutes, stirring frequently. Remove from heat and set aside. Wrap the outside of a 9-inch springform pan with heavy duty foil (double wrap pan). In a bowl, mix crust/topping ingredients until crumbly. Press half the mixture in bottom of springform pan. Bake 12 minutes or until lightly golden brown. Reduce heat to 300 degrees and cool crust on cooling rack. In large bowl of electric mixer, beat cream cheese, brown sugar until fluffy and blended. Add eggs one at a time and blend well. Add sour cream and beat until well blended. Pour over crust, top with rhubarb mixture, then add remaining topping mixture. Place foil wrapped cheesecake in roasting pan. Pour in about 1 to 2 inches of boiling water up sides of pan making sure not to get any water into cheesecake pan. Bake at 325 for about 1 hour 15 minutes or until cheesecake is set but just a little wiggly. Let cheesecake rest in oven for about 15 minutes then carefully remove cheesecake from roasting pan to cooling rack. Cool for about 30 minutes and refrigerate.
Raspberry Fool
1 cup ricotta cheese
3 Tbl. powdered sugar
2 tsp. freshly grated orange zest
3 Tbl. grand mariner or 1/4 cup fresh orange juice
1/2 tsp. pure vanilla extract
1 cup heavy whipping cream
two pints of raspberries
sliced almonds, lightly toasted
In a food processor add ricotta, powdered sugar, orange zest and vanilla, blend until smooth. In a bowl, add whipping cream with a little powdered sugar and beat until stiff peaks form. Gently fold into ricotta mixture. In another bowl, add raspberries and add grand mariner, mix gently. In 6 dessert glasses, add a dollop of ricotta mixture, top with a few raspberries, more ricotta, more berries and a dollop of ricotta mixture, topping with a sprinkling of toasted almonds. I also like a little drizzle of honey over the top.
Tropical Coconut and Mango Cheesecake
Crust
2 cups coconut macaroons, crushed and crumbled finely
1/4 cup butter, melted
Filling
3 (8 oz) packages cream cheese, soft
1 1/4 cups sugar
2 Tbl. cornstarch
1 tsp. rum extract
3 eggs
1 cup sour cream (not light)
1 (20 oz.) jar mango slices, drained and chopped
Preheat oven to 350 degrees. Wrap the outside of 9-inch cheesecake pan with heavy duty foil (double wrap). Mix crust ingredients and press in bottom of pan. Bake for about 10 minutes and remove to cooling rack. Lower oven temp to 325 degrees. In large bowl of electric mixer, beat cream cheese, sugar, cornstarch and rum extract until light and fluffy. Beat in eggs one at a time until blended. Stir in sour cream and mango. Pour over crust, place cheesecake into roasting pan and pour boiling water about 1 to 2 inches up side making sure not to get any water into cheesecake pan. Bake for 1 1/2 hours until just set but still jiggles. Turn off oven and let rest in oven for about 15 minutes before carefully removing to cooling rack. Cool on rack for about 30 minutes then store in frig. To serve, slice and add a dollop of freshly whipped cream which you have added some powdered sugar and rum extract.
Bon Appetit
"May the God of hope fill you with all joy and peace."
Romans 15:13
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