B52 Cheesecake

Ingredients

Crust

1-1/2 cups crushed chocolate wafers or graham crackers
2 Tbsp butter or margarine, melted

Filling

1 cup granulated sugar
3 (8 oz) packs cream cheese, softened
1 cup sour cream
2 tsp pure vanilla extract
3 eggs, room temp
2 Tbsp Kahlua
2 Tbsp Bailey’s Irish Cream
2 Tbsp Grand Marnier

Topping

4 cups whipping cream
1 cup icing sugar
1 to 2 oz semisweet chocolate, melted

Method

Crust

  1. Preheat oven to 350˚F.
  2. Combine wafer crumbs with butter. Press firmly into bottom of 9″ springform pan.
  3. Bake 5 mins to set crust.

Filling

  1. In the bowl of a stand mixer, beat cream cheese and sugar on medium speed until well-blended.
  2. Add sour cream and vanilla, mix well.
  3. One at a time, add eggs, beating on low speed until blended.
  4. Separate batter equally into 3 bowls. Flavour each with a liqueur. In layers, spread each part over crust in this order: Kahlua, Bailey’s and Grand Marnier.
  5. Bake 60 to 70 mins, until centre is almost set.
  6. Turn oven off, open oven door slightly. Leave cheesecake in oven 1 hr.
  7. Remove cake from oven; cool completely. Refrigerate minimum 4 hrs or overnight.

Topping

  1. In a mixing bowl, whip cream and icing sugar starting slowly and building speed until fluffy.
  2. Fill a piping bag with the whipped cream fitted with a round 1A tip. Decorate top of cheesecake with small dollops.
  3. Drizzle melted chocolate over top.

Makes 10 to 12 servings.

Source: ciao!

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Raspberry Meringue Trifles

Ingredients

Meringue

4 egg whites
1/4 tsp cream of tartar
1 cup sugar
1/2 tsp vanilla extract

Custard

1 cup sugar
1/4 cup all-purpose flour
dash salt
3 cups 2% milk
4 egg yolks
1-2 tsp raspberry or vanilla extract
1-1/2 to 2 cups fresh raspberries

Topping

2 cups whipped cream
chocolate garnish (optional)
mint leaves

Method

  1. In a large bowl, beat egg whites and cream of tartar until soft peaks form.
  2. Gradually add sugar. Continue beating until stiff, glossy peaks form.
  3. Beat in vanilla. Spoon mixture onto foil-lined baking sheet. Spread evenly over pan. Bake at 250°F (120°C) for 2 hours. Remove from oven and let cool.
  4. To make custard, in a medium-size saucepan, combine sugar, flour and salt. Add milk and egg yolks and whisk to combine. Place over medium heat, stirring constantly until mixture comes to a boil and thickens.
  5. Remove from heat. Stir in raspberry or vanilla extract. Cover top with plastic wrap. Cool in refrigerator.
  6. Break meringue into small pieces, about 1/2-inch in size.
  7. Spoon 2 tbsp of custard into each dessert cup or glass. Sprinkle each with some of the meringue pieces, followed by some fresh raspberries. Repeat layers. Top each dessert with whipped cream, raspberries and a mint leaf.

Makes 8 to 10 servings.

Source: Manitoba Egg Farmers

Ricotta Pancakes with Tomato and Arugula

Ingredients

300 g baby roma tomato
2 tbsp extra virgin olive oil
1 cup ricotta cheese
1 egg
1-1/4 cups milk
1-1/4 cups self-raising flour
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
30 g butter
1 tbsp white balsamic vinegar
250 g arugula
1/2 small red onion, about 50 g, sliced thinly

Method

  1. Preheat oven to 220ºC/425ºF.
  2. Place tomatoes in a small baking dish. Drizzle with half the oil, then season. Roast for l0 minutes or until skins just split.
  3. Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan. Season.
  4. Melt a little of the butter in a large frying pan over medium heat. Pour 1/4-cups of mixture into pan, allowing room for spreading. Cook pancakes for 2 minutes each side or until golden and cooked through. Stack pancakes and cover to keep warm.
  5. Wipe out pan with paper towel. Repeat step 4 with the remaining butter and batter to make a total of 12 pancakes.
  6. Place arugula and onion in a medium bowl with vinegar and remaining oil, season to taste. Toss gently to combine.
  7. Serve warm pancakes topped with arugula mixture and tomatoes.

Makes 4 servings.

Source: Everyday Powerfoods

Dutch Apple Pancake

Ingredients

4 Golden Delicious apples, halved, cored, and cut into 1/4-inch-thick slices
3 tablespoons honey or maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs and 2 egg whites
1/2 cup non-fat milk
1 tablespoon canola oil
1 teaspoon vanilla extract (essence)
1 tablespoon grated orange zest
1/4 cup all-purpose (plain) flour
1/4 cup whole wheat (wholemeal) flour
1 tablespoon confectioners’ (icing) sugar
4 lemon wedges

Method

  1. Preheat an oven to 425°F (220°C). Coat two 9-inch pie pans with nonstick cooking spray.
  2. Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat. Add the apple slices and cook, stirring and tossing every 2-3 minutes, until they have softened slightly and are browned in spots, about 10 minutes.
  3. Add the honey or syrup, cinnamon, and nutmeg and continue cooking, stirring frequently, until the apples are tender and the honey coats them in a syrupy glaze, about 5 minutes.
  4. In a bowl, beat the eggs and egg whites, milk, oil, vanilla, and orange zest until blended. Add the all-purpose flour and whole wheat flour and beat until completely smooth.
  5. Divide the batter evenly between the prepared pans. Top each with an equal amount of the apple slices.
  6. Bake in the oven until golden brown and puffed, about 20 minutes.
  7. Remove from the oven and dust with the confectioners’ sugar. Cut each pancake in half and serve immediately. Pass the lemon wedges at the table.

Makes 4 servings.

Source: Mayo Clinic

Fish Kebabs with Bay Leaves

Ingredients

16 oz fish with firm, white flesh, preferably swordfish, cut into slices at least 3/4-1-1/4 inches thick
juice of 1 lemon
4 tbsp olive oil
l tsp ground paprika, sweet
salt as desired
freshly ground pepper
16 fresh (or dried) bay leaves
1 lemon, cut into quarters

Sauce

3-1/2oz walnut kernels (bitter skin removed)
3 cloves garlic
1/2 tsp coarse sea salt
2 slices white bread, crusts removed
3 tbsp cold pressed olive oil
juice of 1 lemon

Method

  1. Cut the fish into 1-inch cubes and put into an earthernware vessel.
  2. Whisk together the lemon juice and the olive oil. Add the paprika and plenty of salt and pepper. Pour this marinade over the fish and turn to coat evenly. Marinate in the fridge for at least 4 hours, or even, overnight.
  3. Pour boiling water over the fresh bay leaves and leave to soak for 1 hour, then drain. Dried bay leaves can be used as they are.
  4. Crush the walnuts to a paste with the garlic and salt. Traditionally this is done with a pestle and mortar, and this method still gives the best results; however it is much quicker to use a food processor.
  5. Soak the bread briefly in water and squeeze out well. Mix the walnut paste and the bread with the back of a wooden spoon. Mix the olive oil with the lemon juice and gradually stir this into the walnut mixture to produce a smooth sauce.
  6. To grill the kebabs, light the barbecue and wait until the charcoal is glowing. If using an electric grill, preheat it to a medium setting.
  7. Thread the cubes of fish onto skewers, interspersing the fish with bay leaves at intervals.
  8. Grill the fish for 12-15 minutes, turning several times and brushing frequently with the marinade. Serve with the lemon quarters and the walnut paste.

Makes 4 servings.

Source: Mediterranean Cuisine