Monthly Archives: May 2014

Say “Cheescake!”

LeanneI’ve always thought that cheesecake was a pretty handy dessert. You can make it a few days in advance (in fact, it’s better that way!), it usually serves a lot of people and almost everyone loves it. Except me. Cheesecake usually just doesn’t do it for me. It’s not like I hate it—it’s just not a favorite. Except this recipe. I taught a cheese class years ago and this lovely dessert was one of my recipes. It called for Stilton, which I thought was rather daring, and I used one of the amazing fruit and Stilton cheeses that are out there. The result was stunning. Don’t be afraid of the Stilton, because it simply adds complexity, not weirdness to the finished product. The rhubarb compote makes it seasonal and is absolutely delicious!

Stilton Cheesecake with Rhubarb Compote

Shortbread Crust
1¼ cups all-purpose flour
¼ cup sugar
7 tablespoons unsalted butter, cut into small cubes and softened

Filling
½ pound (1 cup) fruit Stilton, rind discarded and cheese crumbled
Three 8 ounce packages cream cheese, softened
1 cup sugar
⅓ cup all-purpose flour
3 large eggs
One 8 ounce container sour cream
2 teaspoons vanilla

Rhubarb Compote
½ cup Port
½ cup sugar
24 pink peppercorns, coarsely crushed (optional)
2 pounds (about 6 cups) rhubarb, trimmed and cut into ½-inch pieces

Make Shortbread Crust: Preheat oven to 350°F.

Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.

Reduce temperature to 300°F.

Make Filling: Beat together crumbled Stilton, cream cheese and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.

Bake cheesecake in middle of oven until puffed and pale golden around edge, about 70 minutes. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.

Make Rhubarb Compote while cake in cooling: Boil Port, ½ cup sugar and peppercorns (if using) in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about ½ cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours. Can be made up to 2 days before serving. Makes 16 servings

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Categories: General Blogging, Kitchen with a View, Recipes | Leave a comment

Summer 2014 Brochure Available Now!

BSC-Summer2014Brochure

Hot off the Presses –
The Bayview School of Cooking Summer 2014 Brochure!

It’s available for pickup at both Ralph’s and
Bayview Thriftway stores, Storman’s Corporate
office and in various locations around town!

You can also view and download it at the BSC Website:
Bayview School of Cooking

Categories: General Blogging | Leave a comment

Raw Vegetables You Can Get Excited About

LeanneCan I say this out loud? With all the graduation parties, weddings, showers and summer parties coming on, does anybody else find crudité platters boring? I mean, sure, veggies are good for you and you’re thankful that they’re providing something healthful. But do they have to be sooo boring? Years ago, I found a recipe in Cooking Light Magazine for a vegetable dip that was healthy, yet made carrots, jicama and snap peas fun to eat. In short, I found a great peanut sauce dip and here it is. It’s perfect for any spring or summer get together. For heaven’s sake, be healthy—but be fun!

Asian Peanut Dip
½ cup natural-style peanut butter
⅓ cup firm silken tofu
3 tablespoons light brown sugar
2 tablespoons lime juice
2 tablespoons light soy sauce
½ teaspoon crushed red pepper
2 garlic cloves, crushed
Baby carrots, snap peas and bite-sized jicama pieces

Place all ingredients into blender and process until smooth, scraping sides. Store in an air tight container for up to two days. Makes approximately 1 cup

Categories: General Blogging, Kitchen with a View, Recipes | Leave a comment

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