Recipes published in ‘Hors DOeuvres Canapes’

Cranberry Cheesecake With Walnut Crust

Recipe

27 Mar

CRANBERRY CHEESECAKE WITH WALNUT CRUST

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruits
Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup Graham cracker crumbs
1/2 cup Finely chopped walnuts
1/4 cup (1 stick) butter — melted
1 can (16 oz.) whole cranberry
sauce
3 package (8 oz. each) cream cheese
softened
3/4 cup Granulated sugar
1/4 cup Flour
3 Eggs
8 ounce Dairy sour cream
2 teaspoon Vanilla extract

Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and
butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
Bake until golden, 5 to 6 minutes; remove from oven; coo slightly. Spread with
cranberry sauce; set aside.

Reduce oven temperature to 300 degrees. In the large bowl of an electric
mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour
cream and vanilla until well blended; spread evenly over cranberry sauce. Bake
until a knife inserted 1-1/2-inches from the edge comes out clean, about 1
hour; turn off oven; leave cheesecake in oven with door ajar until top is firm
to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and
refrigerate until cold, about 4 hours. Just before serving, remove cheesecake
from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and
mint leaves, if desired.

NOTE: To make sugared cranberries: In a small bowl place a small amount of
white corn syrup. Add fresh cranberries, a few at a time, turning to coat;
then place in a bowl of granulated sugar. Using a fork, remove cranberries
from sugar and place on a plate until ready to use.

– – – – – – – – – – – – – – – – – –

Filed under: Hors DOeuvres Canapes

Luxe Bay-Scallop Stew

Recipe

30 Oct

LUXE BAY-SCALLOP STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt Pepper to taste
2 oz French Green Beans, blanced
– cut into 1-1/4″ peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops

[ * peeled and cut into medium dice] [ ** stalks and
outer layer removed, then cut into medium dice] [***
may substitute 2 cups clam juice plus 2 cups water]

I. Tie fresh basil, dill, and taragon in cheesecloth.
Save a little extra for garnish

II. Heat olive oil over low heat in a large saucepan
with carrot, onion, and fennel. Stir occasionally
until vegetables are softened but not brown. Add leek,
garlic and saffron and cook and stir until soft. Add
fish broth and herb sachet. Bring both to a simmer,
cook for 5 minutes, then add vinegar and season to
taste with salt and a little cayenne. Strain 2 cups of
broth into a small saucepan. Reserve the remaining
broth and vegetables.

III.Meanwhile, heat water in a small saucepan. When
it boils, add 1 tablespoon salt and green beans. When
just tender, transfer then to a bowl of cold water
with a slotted spoon. Add the diced potato and cook
until just tender. Drain. Prepare tomato. (Recipe
may be done ahead to this point.)

IV. To finish the dish, divide the green beans, potato
and tomato among six soup bowls or plates. Reheat the
broth and vegetables. Heat broth in small pan. When
it simmers add the scallops. Cook only a minute or
two, then portion oout the vegetables and broth. Add
scallops and their broth. Garnish with a sprinkling of
coarsly chopped basil, dill, and tarragon. Serve at
once. ~from the Luxe (24 E. 21st St., NY,NY), chef
Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993

posted by Bud Cloyd

– – – – – – – – – – – – – – – – – –

Filed under: Hors DOeuvres Bruschetta.., Hors DOeuvres Canapes, Hors DOeuvres Dips, Mangoes

You are currently browsing the archives for the Hors DOeuvres Canapes category.

House Of Munch

Recipes published in ‘Hors DOeuvres Canapes’

Cranberry Cheesecake With Walnut Crust

Luxe Bay-Scallop Stew

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends