Sometimes, we all run a little late...we miss our ride to work, school or wherever else life takes us, or there's a change in plans. Which, of course, is why today's Confessions blog is a little late coming out. And while the recipe for the New York-Style Cheesecake is not exactly something you can make when you're running late, others of today's offerings can be. (And, as an aside, tomorrow's post will most likely have photos!) With all that said, here's today's post. Enjoy!
NEW YORK-STYLE CHEESECAKE
I'm not sure what emailing list this is from...possibly one of the About.com's blogs. The recipe starts off, “Here is a recipe for New York - Style Cheesecake, which has a sour cream topping.” Prep Time: 35 minutes; Cook Time: 1 hour, 05 minutes
Ingredients:
9 whole graham crackers, about 1-1/2 cups crumbs
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 pounds (4 - 8 ounce packages) cream cheese, softened
4 eggs
2 teaspoons vanilla, divided
16 ounces sour cream, divided
Preparation:
Preheat oven to 325 F. In food processor, process graham crackers and 2 tablespoons sugar. While processing, drizzle in butter. Press mixture into 9-inch springform pan. Bake for 10 minutes. Beat cream cheese and 1 cup sugar. Add eggs one-at-a-time. Stir in 1 teaspoon vanilla and 1 cup sour cream. Combine until well-blended. Pour over crust. Bake for 45 minutes. While baking, stir together remaining sour cream, sugar and vanilla. Remove cheesecake from oven and carefully spread sour cream mixture on top. Bake for additional 10 minutes. Remove from oven and take a knife around the edges. Cool completely before removing rim of pan. Refrigerate for at least 4 hours or overnight. Store leftover cheesecake in the refrigerator.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
SWEET POTATO MASALA AND EGG MILE-HIGHS
From the September 2013 issue of Vegetarian Times, page 68. The recipe serves 4 in 30 minutes or less, and starts out, “'My older daughter loves to grate things, so we decided to make potato pancakes for brunch,' explains Josie A.G. Shapiro. 'We only had sweet potatoes in the house, so I thought spicing them up with an impromptu masala accent might be fun—I’m always trying to sneak new flavors to my children. The eggs were for more protein and the arugula for beauty and bite.' Serve the stacks individually, or arrange them on a large platter, family-style.”
1 sweet potato, peeled and shredded
5 large eggs, divided
1/4 tsp. Eden Organic Ground Coriander, divided
1/4 tsp. Eden Organic Cumin Powder, divided
5 Tbs. vegetable oil, divided
1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic
2 Tbs. lime juice
1 cup arugula
Combine sweet potato, 1 egg, 1/8 tsp. coriander, and 1/8 tsp. cumin in bowl. Season with salt and pepper, if desired.
Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1/3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.
Wipe out pan, and add 1 Tbs. oil and remaining 1/8 tsp. coriander and 1/8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.
Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny side up or over easy. Season with salt and pepper, if desired.
To serve: place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1/4 cup sauce, and 1/4 cup arugula.
nutritional information Per Serving: Calories: 297; Protein: 10 g; Total Fat: 24 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Cholesterol: 233 mg; Sodium: 111 mg; Fiber: 2 g; Sugar: 5 g; Gluten-Free
TIRAMISU CAKE
This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”
To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8
Ingredients
6 egg yolks
3/4 cup sugar
1 1/2 cup mascarpone cheese
1 1/2 cup heavy whipping cream
3 to 4 dozen Italian Lady fingers (store bought or homemade)
1 cup cold espresso
1/2 cup amaretto or coffee liqueur (optional)
1 Tbsp cocoa for dusting
Preparation
Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.
Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.
Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.
Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.
Refrigerate 4 hours or overnight.
Just before serving, dust with the cocoa powder.
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
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