Cheesecake Tip

I wanted to make a cheesecake in my magic pot for my Christmas dessert, but I had such trouble with a very lumpy batter (even with the ingredients at room temp). I beat it in the stand mixer, whisked it by hand, whisked it again in the stand mixer, and nearly threw it across the room in frustration, as it just would not smooth out! Finally, in desperation, I took my handheld immersion blender to the batter...and it worked like a charm. And despite my fears that I had whipped a lot of air into the cheesecake, it turned out PERFECTLY dense, creamy, and silky—the best one I’ve ever made! Just thought I’d share that tip. Next to the Instant Pot, it's my favorite kitchen gadget. Stick blender FTW!

IP Gluten-Free, Low(er) Carb Cheesecake

Crust:
1 1/4 cups almond meal (or your favorite nut, very finely chopped--I used pecan meal this time)
4 tablespoons melted butter
2 tablespoons sugar or stevia (or half of each)
1/4 teaspoon cinnamon
good pinch of salt

Mix all of the above together and press into the bottom of an 8-inch spring form pan that has been sprayed or greased then lined with a circle of parchment. Place the pan with the formed crust in the freezer while you make the cheesecake batter.

Filling:
2 8 oz. packages cream cheese, softened
2 tablespoons heavy cream
1 teaspoon vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
zest of a lemon
3/4 cup to 1 cup sugar or stevia (or half of each)
2 whole eggs plus one egg yolk

In a stand mixer, blend the softened cream cheese, cream, vanilla paste, salt, and lemon zest until very, very smooth. Add the sugar/sweetener, and blend again until smooth. Add one egg at a time, blending well after each addition. Pour the filling into the chilled crust.

Cover the pan with two layers of paper towel then secure with one layer of foil over the top. Form a sling out of an addition piece of foil, folding it over twice. Put the trivet in the Instant Pot and pour in two cups of hot water. Lower the cheesecake into the pot very carefully using the foil sling. Fold the edges of the sling over so that they do not interfere with the lid closing. Set to manual/high pressure for 40 minutes, let the pressure release naturally for 15 minutes then quick release.

Using the foil sling, lift the cheesecake from the pot. Remove the foil and paper towels from the top. If there is condensation on top of the cheesecake, blot it gently with a paper towel.

Topping:
Mix together about a cup of sour cream, 1/2 teaspoon or so of vanilla, and a teaspoon or two of sugar or sweetener (to taste). Pour the sour cream topping over the hot cheesecake, then refrigerate for six hours or overnight before serving.

Christmas in Brazil

If there was ever a good excuse to get back to my long-neglected blog, it would be the annual Padula Christmas Cookie EXTRAVAGANZA! Because one of the Padula boys has a Brazilian girlfriend, this year's culinary theme was Christmas in Brazil, and it was DELICIOUS!

View #1 of the cookie exchange table. (My cookies aren't pictured, as they were on the porch chillin',)

View #2 of the cookie table.

The beautiful tablescape!

The appetizer was this Brazilian shepherd's pie type of affair with reconstituted carne seca (dried beef) and veggies underneath and mashed yucca root on top called Escondidinho de Carne Seca. Yucca is a staple in Brazilian cuisine.

These were yummy little chicken-filled croquettes called Coxinhas.

Apparently, the Christmas turkey (Ceia de Natal) is traditionally served with peaches. YUMMY!

The turkey was served with rice and black beans and Brazilian hot sauce, and a fruity bread stuffing.

I wasn't sure I was going to enjoy this dried fruit-studded bread stuffing, but it was SO GOOD! I'm not sure what it's called in Portuguese, though.

This is called Farofa, and it's toasted cassava flour. It's sprinkled on everything in South America, like Parmesan cheese.

For my money, this dessert was the star of the show! It's called a Torta de Bombom Sonho de Valsa, or Bonbon Pie. AMAZING! Here's the recipe:
http://www.cynthiapresser.com/recipe-blog/desserts/358-bonbon-pie-torta-de-bombom-sonho-de-valsa

The other dessert (which I did not have room for, but looked incredible) was a Passion Fruit Cheesecake. (Passion fruit, or maracuja, is another Brazilian culinary motif.)

I made three different (rather homely, but very tasty) cookies for the exchange this year, inspired by a holiday baking show I saw on the Food Network recently. The first was a soft maple bacon cookie that was supposed to be a whoopie pie, but I ended up just frosting the individual cookies so that I'd have more to share.

Maple Pecan Cookies (or Whoopie Pies) with Bacon Cream Cheese Frosting
(Source: Adapted from Poet in the Pantry)
 
Filling/Frosting:
6 strips thick-cut bacon
1/2 cup (8 tablespoons) butter, softened
8 oz. cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons pure maple syrup
1/4 teaspoon salt

Cookies/Cakes:
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
2 tablespoons bacon fat, reserved from frying bacon for the filling
3/4 cup light brown sugar, lightly packed
1/3 cup dark maple syrup
2 large eggs
1/2 cup buttermilk
2 tablespoons heavy whipping cream
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
3/4 cup pecans, toasted and chopped

Filling:
Fry bacon until crisp and reserve and cool the fat.
Crumble (or cut with kitchen shears) bacon and set aside.

In the bowl of a stand mixer fitted with a paddle, beat together the butter, cream cheese, and confectioners' sugar for three minutes. Add the vanilla, syrup, and salt. Remove bowl from mixer and stir in the crumbled bacon. Transfer to an air-tight container and store in the refrigerator.

Cookies/Cakes:
Preheat oven to 375 degrees Fahrenheit. Get out two rimmed nonstick cookie sheets and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside. Beat together the butter, bacon fat, and brown sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated. Add the buttermilk, mixing until smooth.

In a liquid measuring cup, add the cream, baking soda, and white vinegar, stirring to combine. Turn the stand mixer on low and mix in half of the dry ingredients. Add the cream/baking soda vinegar mix, mixing until combined. Mix in the last of the dry ingredients. Add the vanilla, and beat until well incorporated. Stir in the toasted nuts.

Portion out the batter with a small cookie scoop and bake for 8-10 minutes, or until lightly browned on the edges and the tops are springy. Transfer to wire cooling racks immediately. Cool completely.

Assembly
Remove filling from the fridge at least 20 minutes before starting assembly. Stir before starting assembly. Using a pastry bag fitted with a decorating tip, or simply a butter knife, apply filling on the flat side of one cookie/cake. Press the flat side of another cookie/cake and press gently together.

Wrap each whoopie pie in a small piece of plastic wrap store and in an air-tight container. Best eaten the same day. For longer storage, keep in the refrigerator.

*You can also just frost the top of each individual cookie (as I did here) instead of making whoopie pies.

The second cookie I made was a sour cream cookie infused with Earl Grey tea and frosted with a honeyed lemony icing. YUM!

Earl Grey Tea Cakes with Honey-Lemon Frosting

(Adapted from a sour cream chocolate chip cookie recipe that my friend, Kallie, gave me--unsure of the original source)
Cookies:
1 cup sour cream
2 bags Earl Grey tea
2 eggs
2 sticks butter, softened
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
3 cups flour

Mix the sour cream and the tea from the two bags and set aside.

 Cream butter and eggs together. Add sugar and mix in. Add baking soda, baking powder and flour. Add vanilla and sour cream and tea mixture. Bake at 350° until lightly browned (10-12 minutes). Cool completely before frosting.

Honeyed Lemon Frosting:
1/2 cup (1 stick) butter, at room temperature
1/2 pound (about 2 cups) confectioners’ sugar
3 tablespoons honey
2 tablespoons freshly squeezed lemon juice
1/8 to 1/4 cup heavy cream
zest of one lemon, finely grated
1 teaspoon vanilla bean paste

Beat the butter on high speed until light and fluffy, about three minutes. Beat in half of the sugar until combined. Stir in the vanilla and honey. Beat in the remaining sugar. Add the heavy cream, lemon juice, and lemon zest, whisk on high for 6 minutes.

The third cookie that I made--and my personal favorite--was a Rosemary Browned Butter Shortbread. Now, I am ALWAYS down with some nutty browned butter, but savory rosemary was an unusual guest at this sweet cookie party. It may sound strange, but applied with restraint, the rosemary takes this shortbread to a whole other level of deliciousness! I was loathe to give (most of it) away.

Rosemary-Walnut Browned Butter Shortbread

(Source: The Kitchn)
Makes about 3 dozen cookies

1 cup butter
1 cup walnut halves, toasted and chopped small (none larger than pea-sized)--or combine walnuts and almonds
1 tablespoon rosemary, minced
2 cups flour
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup confectioner sugar (or another 1/4 cup granulated, if you don't have confectioner's)

Melt the butter in a medium sauce-pan or skillet over medium heat. Swirl occasionally and cook until all foaming has subsided, the butter is dark tan colored with little black specks, and smells fantastically nutty. Transfer to a heat-proof bowl and let it cool to room temperature. (The butter should be solid but still smooshy.)

Mix the walnuts, rosemary, and all the dry ingredients together in the bowl of a standing mixer fitted with a paddle attachment (or medium-sized bowl with a hand mixer). While beating on medium-speed, add the cooled brown butter in several additions until it's completely incorporated and the dough looks grainy. The dough should hold together when you press some in your fist - if not, add a few teaspoons of cold water until it does.

Turn the dough out onto your work surface and shape it into two thick logs about 1 1/2 - 2 inches in diameter (or smaller if you want smaller cookies). The dough will be pretty crumbly, but that's ok. Wrap the logs tightly in plastic wrap and freeze until hard (30 minutes, or up to three days).

When ready to bake, heat the oven to 350°F. Prepare two baking sheets with parchment paper.

Take out and unwrap one of the logs. Slice it into 1/4 inch round cookies using a sharp knife and transfer to the cookie sheet. Place cookies about a half inch apart - they won't spread much during baking. If any of the cookies crumble, just press the dough back together with your fingers and a bit of water.

Bake for 10-13 minutes, until lightly browned around the edges and very fragrant. Allow to cool five minutes on the baking sheet before transferring them to a cooling rack.

Prepare and bake the other half of the cookie dough as above. Cookies keep in a sealed container for about two weeks.

Had a rough week? You need cheesecake therapy!

Despite (or perhaps because of) my long, arduous week at work, I came home and engaged in a little baking therapy. I recently ran across a recipe for...wait for it...CARROT CAKE CHEESECAKE(!) that I wanted to try. Although the result was tasty, it may have been an idea that was better in concept than in execution. It has you bake the carrot cake first, cool it, then pour the cheesecake mixture over and bake again. The double baking of the cake makes it, well, overbaked and a tad dry. Moreover, the cheesecake is delightfully tender and fluffy, but the dense bottom layer makes for a dessert that is yummy, but rather unsound structurally. I can think of only two remedies for this problem. One, maybe you could freeze the carrot cake until it's very firm, then bake the cheesecake on top of it. That might help matters. Or you could bake the parts separately and then combine, which sounds dangerous, but I've done it before successfully with this laborious recipe.

If you do make this cheesecake, I recommend using a 10-inch spring form pan; a 9-inch is a little too small and all the cheesecake won't fit in the pan, nor will there be room for the sour cream topping. Also, I quadrupled the sour cream in the topping (from 2 T to 1/2 cup), and I highly recommend that you do the same, or else you will get mostly sweetness and not that characteristic tang of sour cream, which I simply adore.

Carrot Cake Cheesecake
(Source: Food Network)

Carrot Cake:
1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)

Cheesecake::
three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract

Sour Cream Topping:
1/2 cup confectioners' sugar
2 tablespoons sour cream (I increased this to 1/2 cup)
1/4 teaspoon pure vanilla extract
pinch of kosher salt

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about five minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about one minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about one hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate eight hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

Super Bowl XLVIII

HAPPY SUPER BOWL DAY! Or, as I prefer to think of it, Happy Expensive Commercials and Bruno Mars Concert Day! As my friends and longtime readers know, I loathe football, but I struck a deal with my roommate that she would go to the Sing-Along Frozen movie with me (tee hee), and I would prepare a junk food feast for the big game. Here was my menu:

Devilled Egg Footballs
Muffaletta Sliders
Festive Favourite Layered Dip
Asian-Style Wings
Beefy Enchilada Dip

Make your favorite devilled eggs, then use green onions or chives to make the "football" laces. Cute, huh? (Thank you, Pinterest!)

I bought little football-shaped potato rolls, spread each side with (prepared) olive salad, then filled the sammies with spicy cappicola, mortadella, Genoa salami, and provolone.

My friend near Quebec City, Isabelle, shared this recipe with me, saying she gets raves about it every time she takes it to a party. And I get that--it's YUMMY and so pretty! It would also be perfect for a Christmas potluck with the red and green.

Festive Favourite Layered Dip
(Source: adapted from Kraft Canada)

1 tub (250g) Philadelphia Cream Cheese Spread

1/2 cup sour cream

1/4 cup Miracle Whip Original Spread

1 cup salsa

2 cups Kraft Mozzarella Shredded Cheese

2 tomatoes, chopped

1 green pepper, finely chopped (I used a jalapeno instead)

2 green onions, chopped (I doubled this)

Mix first three ingredients until well blended; spread onto plate or shallow dish. Top with layers of all remaining ingredients. Serve with crackers or sturdy tortilla or corn chips.

Asian-Style Wings

Mix together in a large bowl:

1 cup flour 
1 teaspoon granulated garlic 
1/2 teaspoon smoked paprika 
1/2 teaspoon black pepper 
1/2 teaspoon salt

Toss 20-24 chicken wings in the flour mixture to coat. Bake at 425 degrees for about 45 minutes, or until crispy and brown.

In a small saucepan over medium-low heat, blend the following ingredients:
1/2 cup apricot pepper jelly (or plum jam/jelly)

1 tablespoon soy sauce

2 cloves garlic, peeled and minced

1 teaspoon grated ginger

1 teaspoon toasted sesame oil

1 teaspoon fish sauce

1/4 teaspoon black pepper

squirt of sriracha, to taste

When the chicken wings are baked, add them to a crock pot set on low, pour the sauce over, then fold gently to combine. Leave the wings to keep warm in the slow cooker during your party!

Beefy Enchilada Dip

(Source: adapted from Add a Pinch)

1 1/2 to 2 pounds ground beef
1 medium onion, diced
4 cloves garlic, minced
2 cups red enchilada sauce
2 cups grated Monterey Jack or cheddar cheese

sour cream
tortilla chips

Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about three minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about three more minutes.

Top with sour cream and serve with tortilla chips.

A Cheesecake Epiphany

I trust that you all had a MERRY CHRISTMAS? Ours was nice and quiet, and I prepared a somewhat Italian-themed feast which consisted of an aged prime rib roast that we acquired at this great little Italian market that we discovered in Albany called Cardona's. I marinated the roast beast in a ton of garlic, cracked black pepper, fresh rosemary, olive oil, and balsamic--and cooked it in my fabulous new All-Clad roasting pan that my roomie got me for Christmas! SQUEE!

For our side dishes, we had pumpkin ravioli (acquired at Trader Joe's in Albany) in browned butter with crispy sage leaves, grated Grana Padano, and pine nuts; steamed green peas in a lemony vinaigrette; and homemade chocolate cream pie for dessert. Then after dinner, I cleaned out the back fridge (full of old, frozen leftovers) to make room for the new leftovers (ha!), and even managed to haul the trash out over the ice floes AND gather the mail from across the treacherous turnpike without falling on my ample posterior. It was truly a Christmas MIRACLE!

The next day, I spent an hour trying to dig Cyd's car out of the ice and snow, but no dice. Then yesterday, it took us an additional 45 minutes and the strategic application of ice melt, kitty litter, and pots and pots of hot water, but we FINALLY managed to get her freed from the ice floe that is our driveway and parking spots! YAY! Another Christmas miracle! So the poor thing was able to go see her beloved Patriots play in Foxboro, MA at Gillette Stadium, which was my birthday and Christmas gift to her. I got a text from her this afternoon after the game had started. It said, "It's awesome. In freezing rain but awesome." LOL! The poor thing. Living the dream. The wet, cold dream.

Of course, with my roomie gone, that left me rattling around the house alone, which rarely ever happens. It was fine, because I had an article for the local food magazine overdue, and I got that done at long last. Then my dear friends Janice and Domenica took pity on me being on my own and invited me over to dinner tonight. Somehow I made it there alive despite sliding all over the icy roads, and we had a lovely meal and lively conversation.>

But the highlight of the evening was THIS: Goat cheese cheesecake with a toasted walnut and graham cracker crust and this crazy (but crazy delicious) red grape, walnut, red wine, and rosemary compote on top. It may sound a little weird, but it might be the best cheesecake I've ever had...and I've had a LOT of great cheesecakes! I strongly encourage you to give it a try. I know I'm going to make one to share with Cyd when she gets home.

Goat Cheese Cheesecake with Red Grape Compote
(Source: Cuisine at Home Magazine)

For the Crust:
1 cup walnuts, toasted
1 cup graham cracker crumbs
2 tablespoons sugar
1/2 stick butter, melted

For the Filling:
1 pound goat cheese at room temperature
4 ounces cream cheese at room temperature
3/4 cup sugar
1/2 cup sour cream
3 eggs at room temperature
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Red Grape Compote
rosemary sprigs for garnish

Preheat oven to 350.Toast walnuts in a 350 oven until golden and aromatic, 10-15 minutes. Allow to cool. Process walnuts, cracker crumbs, and sugar in a food processor until fine, then transfer to a bowl and stir in butter. Press crumbs onto the bottom and 1" up the sides of a 9" springform pan. Patch any holes that could cause the filling to leak. Bake crust until golden, about ten minutes; cool while preparing the filling.

Reduce oven temperature to 250. Beat both cheeses, sugar, and sour cream together in a stand mixer fitted with a paddle attachment (or a hand mixer on low speed) until light and fluffy. Add eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in cream and vanilla. Pour filling into cooled crust, smooth the top, and bake at 250 for 1 to 1 1/4 hours. The center will not be fully set. Remove cake from oven and let stand at room temperature until completely cool; cover and chill overnight.

To serve, remove sides form the pan, then slice. Before making each cut, dip a thin-bladed knife into a glass of hot water and wipe dry with a towel. To remove a slice from the cake, turn the knife sideways and lift the piece out, or use a narrow-bladed spatula. A small offset spatula works well. Garnish with Red Grape Compote and a sprig of rosemary.

Red Grape Compote 

3/4 cup dry red wine 
1/3 cup sugar 
2 teaspoons cornstarch 
2 cups red grapes, halved 
1/2 cup walnuts, toasted and chopped 
1 teaspoon fresh rosemary, chopped 
1 teaspoon fresh lemon juice 
freshly ground pepper 

Simmer wine, sugar, cornstarch, and salt in a small saucepan over medium-high heat, whisking until thick, two to three minutes. Pour syrup over remaining ingredients, toss to coat. 

NOTES : Suggested wine is Cabernet Sauvignon. Don't overcook the wine syrup or else it will thicken too far and make the grape topping sticky and gloppy.