My little seven-year-old is a great graham cracker-pulverizer!
2-1/2 C finely ground graham crackers
1/2 C yellow cornmeal
2 T raw sugar
1 teaspoon ground cinnamon
1/2 C (1 stick) butter, melted
1 T hazelnut oil
Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Crush crackers, cornmeal, sugar and cinnamon together. Add butter and hazelnut oil; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
3 - 8 oz. packages cream cheese, room temperature
1 C raw sugar
4 large eggs
2 C sour cream
1 T pure vanilla extract
2 C fresh or frozen cherries
2/3 C raw sugar
1/3 C tangerine juice
2 T grated lemon peel
1/2 t ground cinnamon
1/4 t ground nutmeg
4 t vanilla extract
Position rack in center of oven and preheat to 350°F. Beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream and vanilla.
Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design. I tried to do a sort of artistic spatter instead.
Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Remove pan sides to serve. Drizzle slices with compote syrup.
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of CulturEatz . Read more about her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice Culinary Adventures with Camilla: Jamaican Stew Peas Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup Palatable Pastime: Jamaican Jerk Chicken Burger Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an