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On 14 Oct 2006 at 4:59, Fleur wrote:
> Hi,
>
> I am enjoying your latest "cases". It is a pleasure to read your
> entries. I learn so much.
>
> I have been trying to find a recipe for an appetizer served by a
> local caterer. Everyone loved their savory cheesecake made with goat cheese
> and baked in a sesame breadstick crust. I would be so happy to finally
> be able to recreate the dish.
>
> Kepp up your investigations.
>
>Kindest regards,
>Fleur
>
Hello Fleur,
I don't know if this is the same recipe, but it seems quite close.
Phaed
Chevre Cheesecake
Crust:
1 (5.5-ounce) package sesame breadsticks or crackers
1/2 cup butter, melted
Filling:
1 1/2 pounds goat cheese
1 (8 ounce) package cream cheese, softened
5 large eggs
1 teaspoon crushed dried rosemary
1/8 teaspoon salt
1/8 teaspoon ground black pepper
To Serve:
1/4 cup sun-dried tomatoes marinated in oil, drained and thinly sliced
Preheat oven to 350 degrees F. Generously butter a 9-inch springform pan.
Wrap outside of pan in foil to 'waterproof' it (foil should come halfway up
the side); set aside.
Crust:
Process breadsticks in food processor until you have fine crumbs; combine with
melted butter. Press crumb mixture along bottom and up sides of prepared pan;
chill.
Filling:
Combine goat cheese, cream cheese, eggs, rosemary, salt and pepper in food
processor; process until well mixed. Spoon into chilled crust.
Set cheesecake pan into larger pan; fill outer pan with water until halfway up
sides of springform pan.
Bake about 70 minutes; top of cheesecake should be lightly browned and,
when touched gently in the center, dry to the touch but still soft. Cool
and refrigerate overnight.
To Serve:
Garnish with sun-dried tomatoes.
Makes 24 appetizer servings
> On 9 Oct 2006 at 8:18, Doris wrote:
>
> > Ricotta Kisses
> >
> > I was have half awake watching an Italian cooking show so I didn't
> get > the recipe. I know that they were fried in oil and it was so >
> interesting. I have tried searching the web but come up with >
> everything but. Can you help? > > Doris > > > > >
>
Hello Doris,
See below.
Phaed
Ricotta Kisses (Baci di Ricotta)
---------------
1 cup ricotta
2 large eggs
1/2 cup Italian 00 flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 teaspoon ground cinnamon
1 tablespoon superfine sugar
1/2 teaspoon vanilla extract
Vegetable oil for frying
2 teaspoons confectioners' sugar.
1. In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour,
baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth
batter.
2. Fill a wide, shallow skillet with about 3/8 inch of oil. Place over medium-
high heat until a bit of batter sizzles when dropped in. Drop rounded teaspoons
of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden
brown, after about 1 minute, flip kisses and allow to brown again for about 1 more
minute. Transfer browned kisses to paper towels to drain, and continue until all
batter is used.
3. Pile kisses in a rough pyramid on a serving plate. Pass confectioners' sugar
through a small fine-meshed sieve evenly over baci. Serve immediately.
On 9 Oct 2006 at 10:54, Loren wrote:
> This past weekend I was shopping in Williams-Sonoma when I sampled
> Muirhead's Pumpkin Pecan Butter. It was delicious and worth every bit
> of the $9.50 price tag, but I would love to be able to find a recipe
> for it that I can make at home.
>
> The ingredients only state: *pumpkin, pecans, sugar, lemon juice, and
> spices.
>
> *I appreciate any help you can give me.
>
> Many thanks,
> Loren*
> *
Hello Loren,
See below.
Phaed
Spiced Pumpkin Pecan Butter Recipe
3 1/2 C. canned pumpkin
1 C. toasted chopped pecans
1 T. pumpkin pie spice
4 1/2 C. sugar
1 (2 oz.) box Sure-Jell dry pectin
1/2 t. margarine or butter
Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart saucepot.
Prepare jars. Keep lids hot until ready to fill.
Measure sugar into separate bowl. Stir fruit pectin into pumpkin mixture in
saucepot. Add margarine. Bring mixture to full rolling boil on high heat,
stirring constantly. Quickly stir in all sugar. Return to full rolling boil,
and boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off any foam with metal spoon. Ladle quickly into
prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads.
Cover with lids. Screw on bands. Process in a water bath canner (180 to 190° F.)
for 15 minutes. After jars are cool, check
seals.
Yield: 5 half-pint jars
Here are some links to purchase( whip n' chill Feb, 2003 from Stacy).
The Vermont Country Store
Lynett
U of Penn
E Look
Recipezaar
Global Destinations
Astray
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