Apple Cinnamon Cheesecake

Ingredients

1-1/2 cups graham cracker crumbs (about 8 whole crackers)
1-1/2 tsp cinnamon, divided
3/4 cup sugar, divided
1/4 cup butter, melted
1 (14-ounce) package caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 (8-ounce) packages cream cheese, softened
2 Tbsp all-purpose flour, divided
2 large eggs, lightly beaten
1-1/2 cups apples, peeled, cored, and cut into 1/2-inch cubes

Method

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap with two layers of foil securely around the exterior of the pan.
  2. In a small bowl, combine the cracker crumbs, 1 tsp cinnamon, 1/4 cup sugar, and butter. Press onto the bottom and 1-inch up the sides of prepared pan. Place on a baking sheet and bake for 10 minutes or until lightly browned. Cool on a wire rack.
  3. In a small saucepan over medium-low heat, cook caramels and evaporated milk, stirring frequently, until caramels are melted, and mixture is smooth. Pour 1 cup of caramel mixture over cooled crust and sprinkle with 1/4 cup pecans. Keep remaining caramel mixture warm.
  4. In a large mixing bowl, beat the cream cheese, 1 tbsp flour, and remaining sugar using an electric mixer on high speed until smooth. Add eggs and beat on low speed just until combined. In a separate bowl, combine the remaining flour and cinnamon with apples. Fold apples into cream cheese mixture until combined. Pour mixture overtop of caramel crust.
  5. Place springform pan into a large roasting pan. Add 1 inch of hot water to roasting pan to create a water bath. Bake for 50-55 minutes or until center is just set, spooning remaining caramel mixture over cheesecake, and sprinkling with remaining pecans after 40 minutes.
  6. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool 1 hour longer. Refrigerate until chilled, at least 4 hours or overnight. Remove sides of pan, place on a serving plate and enjoy.

Makes 12 servings.

Source: Manitoba Egg Farmers


Today’s Comic

Pigeon Breasts with Pine Nuts and Lemon

Ingredients

6 young pigeons
2 oz tritto (see recipe below)
2 oz pine nuts
4 tbsp olive oil
juice and rind of 1 lemon
2/3 cup marsala wine

Method

  1. Remove the breasts from the pigeons. Keeping the blade very close to the high-ridged breast bone, a swift stroke of the knife from back to front will have the breast hanging on by the skin only. Cut through the skin.
  2. Brown the tritto in a very large pan. Roughly chop the carcasses. As the tritto browns, add them, cover with water and bring to the boil. Allow to simmer.
  3. In a frying pan (skillet) containing no oil, toast the pine nuts until they begin to brown. Remove them from the heat immediately – they will continue to cook a little of their own accord.
  4. Heat the olive oil in a heavy pan and drop in each pigeon breast. Cook for no more than 10 seconds on each side. The breasts will puff up. Remove the skin then slice each breast through across the horizontal – i.e. flat – plane. Seal the raw sides of each breast for a further 2-3 seconds in the hot oil.
  5. Pour away most of the oil and return the pan to a high heat. Add the lemon juice, rind and the marsala and reduce until you have a thick syrup, about 5 minutes.
  6. Stir in 2/3 cup of the pigeon broth made from the carcasses and reduce again.
  7. Toss the breasts into the sauce and re-heat for half a minute. Remove the breasts from the pan, pour the sauce over them, and sprinkle the browned pine nuts on top.

Makes 4 servings.


Tritto

Ingredients

1 medium onion
1 carrot
1 glove garlic
1/2 stick celery
1 bay leaf
1 sprig rosemary
6 fresh sage leaves
enough olive oil to cover when the ingredients are packed

Method

  1. Very finely dice all the ingredients into 1/8-inch dices with a food grinder or food processor. Sift the pieces together so they are thoroughly mixed.
  2. Cover with olive oil. THe tritto should be packed quite tightly. Do not use for at least 12 hours.

Source: The Complete Italian Cookbook


Today’s Comic

Coconut Ice Cream with Mango Sauce

Ingredients

4 egg yolks
1/2 cup cater sugar
1 tbsp cornstarch
1 tsp almond essence
2-1/2 cups milk
1-1/2 cups freshly grated coconut, or grated creamed coconut
1-1/4 cups whipping cream

Mango Sauce

1 large ripe mango
2 tbsp caster sugar
1 tbsp lemon juice
4 tbsp fresh orange juice

Method

  1. Beat the egg yolks, sugar, cornstarch, almond essence and a little of the milk until combined.
  2. If using freshly grated coconut, tip it into a food processor and process with 1-1/4 cups of the remaining milk until fairly smooth.
  3. Pour the fresh coconut milk into a heavy-based saucepan and stir in the rest of the milk. If using creamed coconut, simply heat it with the milk, stirring frequently. Bring the milk almost to the boil.
  4. Gradually pour the milk over the egg yolks whisking constantly. Return the mixture to the pan and cook very gently, stirring until thickened.
  5. Pour the custard into a bowl, cover it with a circle of greaseproof paper and leave to cool.
  6. Pour the cream into the ice cream maker and churn until it holds its shape. Spoon into a freezer container and freeze for several hours or overnight.
  7. Make the sauce. Slice the mango flesh off the stone and put it into a food processor. Add the sugar, lemon juice and orange juice and process until smooth. Pour into a small jug and chill.
  8. To serve, scoop the prepared ice cream into the halved coconut shells, or into tall serving glasses. Add the mango sauce and serve immediately.

Makes 6 servings.

Source: ICe Cream and Iced Desserts


Today’s Comic

Chia and Tomato Guacamole with Sumac Crisps

Ingredients

cooking oil spray
4 rye mountain breads (100 g)
1-1/2 tsp ground sumac
2 medium avocados (500 g), chopped coarsely
1/3 cup lime juice
1 small red onion (100 g) chopped finely
1/3 cup (60 g) semi-dried tomatoes, chopped finely
1/4 cup fresh coriander (cilantro) leaves, chopped
1/2 tsp smoked paprika
1-1/2 tbsp black or white chia seeds
2 fresh long red chilies, sliced thinly

Method

  1. Preheat oven to 200°C/400°F. Line three oven trays with baking paper. Spray with cooking oil.
  2. Cut each sheet of mountain bread into 16 triangles. Place in a single layer on trays and spray with oil. Sprinkle with sumac. Season with salt and pepper. Bake for 5 minutes or until golden and crisp.
  3. Place avocado and juice in a medium bowl. Mash lightly with a fork. Stir in red onion, tomato, coriander, paprika, 1 tablespoon chia seeds and three-quarters of the chili. Season to taste with salt.
  4. Place guacamole in a serving bowl. Top with remaining chili and remaining chia seeds. Serve with sumac crisps.

Makes 4 servings.

Source: Everyday Power Foods


Today’s Comic

Calamari Salad

Ingredients

1-1/2 pounds cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
salt and black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 pound), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup fresh flat-leaf parsley leaves

Method

  1. Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
  2. Have ready a bowl of ice and cold water. Cook squid in a 5- to 6-quart pot of well-salted boiling water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to ice bath to stop cooking. When squid is cool, drain and pat dry.
  3. Whisk together lemon juice, vinegar, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl, then stir in onion and let stand for 5 minutes.
  4. Add squid, olives, tomatoes, celery, and parsley to dressing and toss well. Season with salt and pepper, then let stand for at least 15 minutes to allow flavors to develop.

Cook’s Tip:

Although delicious when eaten right away, this salad tastes even better if you chill it, covered, for 8 hours, and then bring it to room temperature (about 1 hour), stirring occasionally.

Makes 4 servings.

Source: Gourmet Italian


Today’s Comic