July 19, 2010
Pepper and raspberries go well together to make a sweet and spicy pairing. I thought taking Beechers’ Marco Polo Cheese which has green and black peppercorns from Madagascar and fresh raspberries would make a sweet, spicy and savory cheese cake…
12 Just Desserts Fudge Brownie Bites, crushed in food processor
2 ½ Tablespoons Unsalted Tillamook Butter, melted
Butter to grease pan.
Preheat the oven to 375°.
Cover the outside of a 9” springform pan with foil (to avoid water bath leaks). Wipe some butter around the bottom of the pan.
Pulverize the brownie bites in a food processor. Mix the crushed brownies with melted butter and press mixture into bottom of springform pan and up the sides a bit.
Bake 10 minutes.
Remove from oven and allow cooling to room temperature.
Reduce oven temperature to 350°.
2 Cups sugar
1 Pound Beechers Marco Polo Cheese, Room temperature, shredded
2 pounds cream cheese, room temperature
1 lemon, zested
2 teaspoons vanilla extract
3 tablespoons flour
5 eggs plus 2 egg yolks
1/2 cup sour cream
2 small cartons fresh raspberries
Combine cream cheese, Marco Polo cheese, sugar, zest, and vanilla in a food processor and process until light and creamy. Transfer to a Mixmaster and use paddle. (You can continue to use food processor if large enough – mine isn’t.)
Add the flour; add eggs and yolks 1 at a time, mixing well after each addition.
Add sour cream and mix until incorporated well.
Gently fold in fresh raspberries.
Butter inside of pan above the crust.
Pour mixture into prepared and foil-wrapped pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours or until internal temperature reaches 165°. You may need to tent cake to avoid over-browning of the top.
Transfer cake to a cooling rack and let cool completely.
Refrigerate cake overnight before serving.
Serve with raspberry sauce.
2 pints fresh raspberries
1/2 cup sugar
1 cup water
1 teaspoon orange zest
1 Airline Size bottle of Frangelico
Few drops lemon juice
Combine raspberries, sugar, water, and orange zest and cook until berries are soft and liquid is syrupy, about 10 minutes.
Puree in a blender.
Strain through a fine sieve, transfer to a bowl, and refrigerate, covered, until completely chilled.
Stir in Frangelico and lemon juice.
Top Chilled Cheesecake with 2 more cartons of fresh raspberries.
Drizzle top and each slice with raspberry Sauce.
July 12, 2010
As predicted The Lady decided to use the leftover wedges of our Golden Glen Flavored Cheddar Cheese Plate; but this time she went with quiche…I suspect she got the idea while reading the new Cheese Shop Mystery, The Long Quiche Goodbye…she’s reading a book that has quiche in the title and… bam… she’s in the kitchen making a quiche… not that there’s anything wrong with that…The Man and I could care less where she gets her inspiration as long as she cooks…
Deep-dish frozen prepared pie crust
2 Chicken with spinach sausages – The Lady used two that were handmade at her favorite grocery store and meat counter; the Hawthorne Fred Meyer in Portland. Greg, the meat manager, is a major foodie and creates some fabulous gourmet delights. And Mark, the seafood manager, is no slouch himself… The Lady adores them both…
¼ cup chopped Walla Walla Onion
1 ½ cups Half n Half
1 ½ cups shredded cheese – The Lady used Golden Glen Sweet Basil Medium Cheddar, GG Red Pepper, Onion garlic Medium Cheddar and Aida’s Reserve 4-year cheddar.
A couple of springs of fresh thyme, chopped
Fresh Cracked Pepper
Heat oven to 375°.
Let pie crust sit out for a few minutes and pierce it with a fork to allow even cooking.
Bake in oven for about 10 minutes until just turning brown – don’t over bake. It will bake more once filled.
Sauté sausage until cooked; add onion and sauté just until onion starts to turn opaque.
Whisk eggs, half n half pepper and thyme.
Add sausage and onion mix to baked pie crust.
Add cheese on top of sausage.
Add egg mixture.
Bake about 30 minutes until brown and set; do not overcook. When a knife comes out clean when pierced in the center; it’s done.
Let cool for a couple of minutes; cut and plate it.
July 10, 2010
The Lady was wandering around Costco a few days ago and saw the two pound 100th Anniversary wheels of the special three year Tillamook Vintage White Cheddar, which is a favorite around the manse. It’s one of our “everyday” cheeses. She couldn’t resist and bought a couple of wheels. She had been on another cheese mission, but hit the “Abort” Button when those yummy wheels caught her eye…
She came home and announced she was going to make a cheesecake using our favorite cheddar… and she did.
The taste is quite savory and The Man, as is to be expected, swooned when he had his first bite. I was a bit more reserved but this Feline Foodie was thrilled… this is damn fine cheesecake…if I do say so myself. Of course, it might have just been cheesecake if it weren’t for Tillamook.
Topping follows recipe.
1 Pound Tillamook Three-Year Vintage White Cheddar (the two-year will also work well) – Room Temperature and Shredded
2 Pounds Cream Cheese – Room Temperature
1 ½ Cups Sugar
4 Eggs – Room Temperature
2 Teaspoons Real Vanilla
1 Small carton Fresh Blueberries
Whole Box Graham Crackers (she used the one with 3 sleeves)
1 Cup Pecans
½ Cup Sugar
¼ Pound Tillamook Unsalted Butter – melted
Wrap bottom of 9-inch springform pan with aluminum foil to avoid leakage from water bath.
Heat oven to 350°
Crush crackers and pecans in food processor until pulverized.
Combine cracker/pecan mixture with sugar and melted butter.
Press into bottom of springform pan.
Bake in oven for 12 minutes.
Remove and let cool to room temperature.
Blend cream cheese, cheddar, sugar and vanilla in a food processor. (You can use a stand mixer with paddle but processor will give you a much creamier end product.)
Add eggs one at a time and continue to blend until smooth and creamy.
Fold in blueberries.
Put mixture in springform pan and place pan inside a large roasting pan.
Fill roasting pan with warm water about half way up the sides of the springform.
Place on middle shelf of oven and bake for 1 ½ hours or until internal temperature reaches 165°.
You may need to cover the cake with foil at some point to avoid over-browning the top. This is a dense cake and cooking in the water bath takes longer. The Lady started checking the temperature after 1 hour and actually had to bake this cake almost 2 hours before the temperature was at 165.
Remove from oven and cool to room temperature.
Chill overnight in the fridge.
The Lady made a sauce for the top using 1 small carton of blueberries, ½ cup of sugar and a small airplane size bottle of Grand Marnier. She put the three ingredients in a pan and heated just until it started to thicken.