I’m not a big drinker but I do enjoy a glass of wine every now and then. And with the holidays coming up, we are always looking for a way to put a bit of a different spin on the usual culprits…such as red wine.
I saw this recipe a few days ago and I can’t get it out of my head. So I figured I’d share the love and drive you just as nuts as I am right now at wanting to try this delicious looking dessert. I would say I’m sorry…but I wouldn’t mean it! So let’s enjoy it together, shall we?
Cheesecake Bars with Wine Gelée
yield: 16 squares
prep time: 25 min cook time: 25 min total time: 7 hours (including chilling)
8 full sheets (140gr) graham cracker
4 tablespoons (55gr) unsalted butter, melted
1 tablespoon sugar
For cheesecake filling:
12oz (340gr) cream cheese, softened
¼ cup (60gr) plain Greek yogurt, at room temperature
1 cup (300gr) sweetened condensed milk
1 large egg, at room temperature
2 tablespoons all-purpose flour
2 teaspoons pure vanilla extract
1/8 teaspoon salt
For wine topping:
1 envelope (8gr) unflavored gelatin
¾ cup (180ml) red wine (such as Cabernet Sauvignon)
2 tablespoons hot water
4 teaspoons sugar
Preheat the oven to 350°F (177°C). Line 8×8 square baking pan with aluminum foil, leaving two sides hanging over the edges.
In a food processor, pulse the graham crackers into fine crumbs. (If you don’t have a food processor, place the graham crackers in a ziplock bag and roll a rolling pin over the graham crackers.) Add sugar and melted butter and pulse until the crumbs are evenly moistened with butter. Transfer the mixture into the prepared baking pan. Evenly spread it, lightly pressing into the pan. Bake for 10 minutes and cool on wire rack.
In a large mixing bowl with whisk attachment, beat cream cheese, Greek yogurt and condensed milk until creamy, about 2 minutes.
Add the egg, flour, vanilla extract and salt. Continue to whisk until well combined, about 2 minutes.
Pour the cream cheese mixture over the crust. Bake it until the filling is set but not browned, for about 25 minutes. Cool the cheesecake to room temperature (about 2 hours), then refrigerate for at least 2 hours to chill.
To make the wine gelée, sprinkle the gelatin over ½ cup of wine and let it sit for 5 minutes.
Meanwhile, stir in the sugar in the hot water. Add the sugar water into the wine with gelatin. At this point, the mixture will be a little cloudy. Mix well until gelatin is completely melted. (If needed, microwave for 30 seconds to warm the mixture up. The mixture should become clear.) Add the remaining ¼ cup of wine and cool the mixture to room temperature, about 5 minutes. Gently pour the wine mixture using a back of the spoon over the cooled cheesecake. Refrigerate for at least 2 hours, or overnight, until the wine topping is set completely.
Cut into 16 squares (or even smaller, if desired), before serving.
Recipe is courtesy of Sweet & Savory by Shinee
There were so many ads on the original post, I could barely get to the recipe. So rather than taking you through that madness, I posted the details here. To see the original ad, uh I mean post, visit http://www.sweetandsavorybyshinee.com/cheesecake-bars-with-wine-gelee/
The last time I traveled to the East Coast, a friend of mine produced a little piece of paper that contained the true path to Heaven.
Yes, ladies and gentlemen, on that piece of paper was a recipe…for BACON CRACK! I kid you not! A mix of sweet, salty and that hickory smoked flavor that can only be found in bacon. I’m totally going to make this. If you beat me to it, let me know how yours turns out.
Maple Caramel Bacon Crack
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
1 container of Pillsbury Crescent Dough Sheet..or regular Crescent Dough with seams pinched together
1 lb. Bacon..cooked semi-crispy.
1 cup Brown Sugar
1/2 cup Maple Syrup (just use a light layer onto the Dough, and then a light layer onto the top of the Bacon and that’s it!)
1 pinch of Cayenne Pepper..optional, but AMAZING!
Lay out the dough spread out thinly, on a parchment lined baking sheet. With a fork, gently poke shallow holes throughout the dough
Top the dough with a thin layer of Maple Syrup, and all the crispy Bacon.
Now add another thin layer of the Syrup onto the Bacon and cover it with all of the Brown Sugar/Cayenne Pepper mix.
Bake it at 325 degrees for about 25 minutes or until evenly golden
Peek in on it now and then so it doesn’t over-bake.
Let it cool for at least 15 minutes, it will crisp up as it cools
The other day I tweeted about a certain need I had. And it was a need that hit me hard. I mean, I was almost shaking with anticipation at the thought of getting this particular thing.
I’m talking about…LOBSTER!
Yes, it’s true that I’m having a forty-year affair with seafood, and lobster is one of my favorites. There are only two things that beat out a good steamed lobster, drenched in real butter — sashimi and king crab.
So what does this have to do with books? From one foodie to another, not a darn thing! However, my Twilight Teahouse series does have an amazing sushi chef named Landon. You can read his story in Luscious, Twilight Teahouse Book Two.
Here’s the book cover, followed by an easy recipe that my fellow lobster-lovers will enjoy!
1/3 cup mayonnaise
1 teaspoon lemon zest
1 lemon, juiced
Salt and freshly ground black pepper
1 stalk finely chopped celery
1 finely chopped shallot
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped chives
3 lobster tails cooked (about 1 pound lobster meat), chopped
Lemon slices & dry rub, for garnish Directions
1) Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
2) Add lobster meat to mayonnaise sauce and combine.
3) Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.
Recipe courtesy of The Neelys and The Food Network: http://www.foodnetwork.com/recipes/lobster-salad-cocktail-recipe.html?oc=linkback
In case you don’t subscribe, I’d like to share this recipe that was in my recent newsletter (view entire newsletter HERE). If I were to link this to any of my books, I’d say this is something that Shinju in Hatsept Heat, Vampire Council of Ethics Bk 3, would make. She’s a professional and classically trained chef who dreams of one day having her own restaurant. She ends up revamping (pun intended ;D) the kitchens at the Northern Territory Headquarters of the Vampire Council in Montana…after becoming a Serati warrior, of course. And yes, she cooks for her man in the book. It makes for some interesting, uh, dessert.
I’m not a big raspberry fan, but this looks so good I want to see if I can get my daughter (she’s a pastry chef) to make this. Enjoy!
Heavenly Chocolate Raspberry Bundt
1 cup melted butter
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups fresh raspberries
Preheat oven to 375 degrees.
Grease a bundt or tube pan.
Make filling by creaming together, cream cheese with sugar and vanilla.
Mix in chocolate chips and set aside.
For cake, sift together the flour, cocoa, baking powder and salt.
Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
Beat in melted butter, then milk, water and vanilla.
Gradually add in the flour mixture and mix well.
Spread half the batter into the prepared pan.
Drop spoonfuls of the cream cheese filling evenly over the batter.
Sprinkle raspberries over the top.
Cover with remaining batter.
Bake at 375 degrees for about 1 1/4 hours.
*all credit given to Food.com – original recipe here
Coming October 1st from All Romance eBooks is…*drumrollllll* PASSIONATE COOKS! I am thrilled to be counted among such fabulous authors. In celebration of the coming release of this scrumptious cookbook, I’d like to share some of the nom-noms I enjoyed on my last business trip.
Warning: I am a SEAFOOD JUNKIE! What’s your favorite foods? Could be something you eat all the time, or something you have once a year. Do tell! If you want to see a larger version of the goodies below, simply click the pic.