Title: Espresso-Hazelnut Cheesecake
Categories: Desserts, Cheesecakes, Cakes
Yield: 14 servings

8 1/2 oz Butter biscuit cookies
1/2 c Hazelnuts; toasted husked
2 tb Sugar
1 ts Cinnamon; ground
5 tb Unsalted butter; melted
2 lb Cream cheese; room temp
1 1/4 c Sugar
4 lg Eggs
1 c Sour cream
1/2 c Whipping cream; chilled
2/3 c Whipping cream; chilled
3 tb Instant espresso powder
2 tb Water; warmed
2 ts Vanilla extract
3/4 c Hazelnuts, dry-roasted;
-coarsely chopped
Chocolate covered espresso
-beans

Recipe by: Bon Appetit Magazine
For crust: preheat oven to 350°F. Generously butter bottom and
sides of 9″ diameter springform pan with 2 3/4″ high sides. Wrap
outside of pan with double layer of foil. Finely grind cookies,
hazelnuts, sugar and cinnamon in processor. Add butter; process
until moist clumps form. Press crumb mixture onto bottom and up sides
of pan. Chill while preparing filling.

For filling: using electric mixer, beat cream cheese in large bowl
until smooth. Add sugar and beat until well blended. Add eggs 1 at
a time, beating just until blended and scraping down sides of bowl
after each addition. Beat in sour cream and 1/2 cup cream. Stir
espresso powder and 2 tblsp warm water in small bowl until powder
dissolves. Add to filling and beat until blended. Beat in vanilla.
Stir in nuts. Pour filling into prepared pan. Place pan in large
baking pan. Pour enough hot water into baking pan to come halfway up
the sides of the springform pan.

Bake cake until top is puffed and centre is almost set, about 1 1/4
hours. Turn off oven; open door slightly . Let cake stand in oven
with door ajar 1 hour. Remove pan from water and transfer to rack.
Cool. Wrap in foil and chill overnight. (can be made 3 days in
advance)

Run small knife around sides of pan to loosen cheesecake. Remove pan
sides.

Beat 2/3 cup cream until stiff peaks form, using a large star tipped
bag, pipe around top edge. Decorate with Espresso Beans.

MMMMM

Title: SOUR CREAM MARINADE FOR CHICKEN
Categories: Marinades, Chicken
Yield: 1 servings

1 pk Italian Salad Dressing Mix
2 tb Water
2 tb Lemon juice
1/2 c Sour cream
1/2 c Salad oil

**This delicious marinade makes enough for 3 lbs
chicken parts.**

In a bowl, blend together salad dressing mix, water,
and lemon juice. Add sour cream and combine
thoroughly. Slowly add salad oil, whipping until
creamy. Marinate chicken pieces for about 2 hours.
Bake in moderate oven until tender.
Source: Creative Home Cooking #425
: By Mona Brun

From the collection of K. Deck

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Title: LIME-GINGER MARINADE
Categories: Marinades
Yield: 4 servings

6 tb Lime juice
3 tb Honey
2 tb Rice wine vinegar
2 tb Olive oil
1 1/2 ts Chopped cilantro
1 ts Grated ginger root
1/4 ts Red pepper flakes

Whisk all ingredients until combined.

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Title: Frosted Lemon Treats
Categories: Cookies
Yield: 9 servings

1/2 c Margarine or butter;
-softened
1/4 c Sugar
3 tb Milk
1 ts Grated lemon peel
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
Lemon frosting
Lemon frosting
3 tb Margarine or
Butter; softened
3/4 c Powdered sugar
1 ts Lemon juice

Recipe by: Betty Crocker’s Microwave
1. Grease bottom only of square dish, 10 X 6 X 1/2 inch. Mix margarine,
sugar, milk, lemon peel and egg in medium bowl. Stir in flour, baking
powder and salt. Spread evenly in dish.
2. Microwave uncovered on high 3 to 4 minutes, rotating dish 1/2 turn
after 2 minutes, until no longer doughy; cool. Frost with Lemon Frosting.
Cut into about 2 X 1-1/2-inch bars. 18 BARS; 130 CALORIES PER BAR.
LEMON FROSTING
Beat all ingredients until smooth.

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5 pounds ripe tomatoes, coarsely chopped (or 3 28 oz. cans crushed
tomatoes)
1 large onion, finely chopped
1 large poblano chili finely chopped
2 jalapeno chilies coarsely chopped
2 dried or canned chipotle chilies
1/2 c. cider vinegar
1 c. (packed) brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1/4 tsp. cayenne
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in a large nonreactive pot and bring to a boil
over medium heat. Reduce heat and simmer 1 1/2 hours, stirring
occasionally until vegetables are soft and sauce is reduced by 1/4.
Puree in food processor. Strain through a sieve into a clean pot. Bring
to a boil over medium-low heat and simmer (partially covered to prevent
splatters) for 1 hour or until quite thick and dark brownish red. Store
in refrigerator for up to 1 month. Freeze for longer storage.

Title: Applique Cookies
Categories: Cookies
Yield: 1 servings

1 Recipe chocolate pepper
-cookie dough (see
1 Recipe sugar cookie dough
-(see index)
Beaten egg white
Semisweet chocolate for
-drizzling on cooki — for d

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Roll out each dough until 1/8 inch thick. With cookie cutters or cardboard
forms, cut cookie shapes of different sizes from each dough. Preheat oven
to 350 deg F. and line baking sheets with parchment paper.

With a pastry brush, coat the underside of the smaller cookies with egg-
white “glue”; place on top of contrasting-color larger cookies. Set 1 to 2
inches apart on baking sheets.

Bake for 8 to 10 minutes; do not allow to brown. Cool on racks.

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Title: Cold Papaya Soup
Categories: Soups, Caribbean, Appetizers, Fruits
Yield: 4 servings

1 ea Ripe papaya, about 6″ long
Sugar, to taste
Fresh lime juice, to taste

Peel the papaya cut in half. Spoon out the seeds keep them in a
small container in the refrigerator.

Cut the papaya into chunks reduce to a liquid puree in the food
processor. Add the sugar lime juice. If the puree is too thick,
stir in a little water, but be very careful that you do not add too
much water or you will lose the consistency.

Serve in fruit cups with a dab of the reserved seeds in the centre of
each serving.

Virginie George Ebart, “Down-Island Caribbean Cookery”

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Four Vinegar Cole Slaw

Recipe By : Liz Linton Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue side dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage — chopped fine
1/2 large yellow onion — chopped fine
1 cup celery — chopped fine
2 tablespoons sugar
3 tablespoons basil vinegar
3 tablespoons balsamic vinegar
3 tablespoons malt vinegar
3 tablespoons red wine vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 tablespoon worcestershire sauce
1 tablespoon soy sauce, superior grade
1/2 tablespoon nuoc mam
2 tablespoons brown mustard seeds — crushed
black pepper
crushed dried tabasco peppers
OR
finely chopped jalapenos, to taste

Chop cabbage fine and soak in water and ice in the refrigerator for
one hour. Drain. Place a small cloth towel in the bottom of a bowl.
Line the bowl with paper towels and put the cabbage in. Chill for
another one to two hours, meanwhile mixing all the remaining
ingredients together. Bring out the cabbage, remove the towels, and
combine cabbage thoroughly with other ingredients. Let warm to room
temperature, and serve.

– – – – – – – – – – – – – – – – – –

Serving Ideas : barbeque, brunswick stew

Title: GILLYFLOWER SORBET
Categories: Desserts, Ice cream, Flowers
Yield: 6 servings

1 1/4 c Water
4 tb Sugar; more if desired
1/2 c Gillyflowers (clove pink)
-(Dianthus Caryophyllus)
Lemon verbena (optional)
– finely chopped
1 Lemon; juice only
1 Egg white
– beaten to frothy peaks

Make a simple syrup with the water and sugar. Bring
to a boil and cook over low heat till sugar is
dissolved. Add gillyflowers (and lemon verbena, if
using) and remove from heat. Put a lid on the pot and
leave it on until mixture is cool. When cool, pour
into an ice cube tray without dividers and place in
the freezer. After ice crystals have formed, transfer
sorbet mixture from tray into mixing bowl, add lemon
juice (to taste) and egg white and whip. Put back
into tray, freeze again, and whip again just prior to
serving. Garnish each serving with one perfect
flower, preferably a gillyflower.

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Title: POACHED PEARS IN CINNAMON-GINGER SAUCE
Categories: Desserts, Diabetic
Yield: 6 servings

Stephen Ceideburg
6 Bosc or Anjou pears *
2 Lemons, cut in half
6 c Water
1 1/2 c Granulated sugar
2 Whole cinnamon sticks
8 Quarter-sized slices fresh
-ginger **
1 tb Minced candied ginger ***

*slightly underripe, peeled, halved and cored **
smashed with flat sided knife or cleaver *** available
at Asian markets, gourmet stores and some supermarkets

Rub pear halves with cut lemon to prevent browning and
set aside. Combine water, sugar, cinnamon and ginger
in large non aluminum pan. Heat until boiling. Reduce
heat and simmer, uncovered, 30 for minutes.

Add pears and heat until liquid almost boils. Reduce
heat until liquid is just under a boil and poach pears
until just tender, 12 to 15 minutes. (Knife will
pierce center easily.) Remove pears with slotted spoon
and let cool slightly. Arrange cooked pears on serving
dish or in individual serving bowls.

Remove ginger and cinnamon from poaching liquid and
reheat liquid until boiling. Cook until liquid is
reduced to thick syrup, about 25 minutes. Let cool
slightly. Pour warm syrup over pears. Sprinkle with
candied ginger and serve. You may also serve with
scoops of vanilla or ginger ice cream.

Per serving: 280 calories (1 percent from protein, 98
percent from carbohydrate, 2 percent from fat), 1 gram
protein, 74 grams carbohydrate, 1 gram fat, 0
cholesterol, 8 milligrams sodium.

Exchanges: 11/2 fruit, 1/2 bread.

From the Oregonian’s FOODday, 1/19/93.

Posted by Stephen Ceideburg

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