LUSCIOUS IRIS GERMANICA 'BATIK' ~ LEMONY BLUEBERRY CHEESECAKE

~ Iris Germanica 'Batik'

_______________

LEMONY BLUEBERRY CHEESECAKE

~ A luscious combo, perfect for warm weather

________________________

Crust:

1 1/2 cups vanilla wafers

1 Tbsp. sugar

6 Tbsp. melted unsalted butter

Filling:

2 1/2 pounds room temperature cream cheese

1 1/2 cup sugar

5 room temperature extra-large eggs

2 room temperature extra-large egg yolks

1/4 cup sour cream

1 Tbsp grated lemon zest

1 tsp. pure vanilla extract

1 tsp. lemon extract

Topping:

1 cup currant jelly

3 half-pints fresh blueberries

additional lemon zest

Preheat oven to 350-degrees.
Combine vanilla wafers, sugar and melted butter. Pat into 9-inch springform pan covering bottom and 1-inch up sides. Bake 8 minutes. Cool.
Increase oven temp to 450-degrees.
Combine cream cheese and sugar with mixer until light and fluffy, about 5 minutes. Reduce speed to medium and add eggs and egg yolks one at a time, scraping sides as needed. On low, add sour cream, lemon zest and vanilla, Mix thoroughly and pour into prepared crust.
Bake 15 minutes. Turn oven down to 225-degrees and bake 1 hour and 15 minutes. Turn off oven and open door wide. Allow cake to rest in oven with door open for 30 minutes. Remove cake and allow to sit at room temperature for 2-3 hours until completely cooled. Wrap and refrigerate overnight.
Carefully remove cake from springform pan by running a hot knife around outside, leaving cake on bottom of pan for easy serving.
Melt jelly over low heat. Toss blueberries with warm jelly until well mixed. Arrange blueberries on top of cake. Sprinkle with additional lemon zest. Refrigerate until serving time.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog