Perfect Cheesecake

Makes 1 large, 16 serving cheesecake.

From Dorrie Greenspan, Baking: From My Home to Yours.

Crust:

2 cups of Graham cracker crumbs

2 Tbsp sugar

Pinch salt

5 Tbsp unsalted butter, melted

Filling:

2 pounds cream cheese, room temperature

1 1/3 cup granulated sugar

Pinch of salt

2 teaspoons vanilla

4 large eggs

2/3 cup sour cream

2/3 cup heavy whipping cream

Sour Cream Topping:

1 cup sour cream

¼ cup powdered sugar

½  teaspoon vanilla

Special Equipment Needed:

9-inch, 2 3/4-inch high springform pan

Heavy-duty, 18-inch wide aluminum foil

A large, high-sided roasting pan

Crust:

Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water could get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in melted butter.

Put all but about 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs on the bottom and up the sides of the pan, using your fingers, until the crumbs are a nice even layer

Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Filling:

Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated.

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan, to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. Cook at 325°F for 1 1/2 hours.

Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour.

Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Topping:

Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture.

Alicyn's Dinner Rolls

2 c. warm milk

2 c. warm water            

2/3 c. sugar                       

2/3 c. canola oil

2 T. salt                       

2 Tbsp yeast

8-10 cups flour

Salted butter

Heat milk and water together until 110 degrees F.

Mix wamed milk and water, sugar, oil and salt together.  Sprinkle yeast on top.  Stir and let rest 3 minutes.

Add flour one cup at a time mixing well after each cup.  Add enough flour until dough is only slightly sticky.  Let it rise about 1 hour until double in size.

Knead lightly.  Roll out onto a greased and floured counter.  Cut into 4” square.  Roll each square into an 8” rope and tie into a knot.  Place on greased cookie sheet, cover with plastic sprayed with cooking spray and let rise 30 – 45 minutes until almost doubled.  Bake at 365 degrees for 15-20 minutes until golden brown.  Brush with salted butter.

Tortellini, Tomato, and Spinach Soup

Serves 4.

Adapted from Kathleen Daelemans, Foodtv.com.

1 tablespoon olive oil

½ cup minced onion (about ½ small onion)

1 clove garlic, minced

6 cups chicken broth

1 (14 ounce) can whole tomatoes with juices, crushed through your fingers

1 (9 ounce) package fresh tortellini

Salt and fresh ground pepper

10 ounces fresh or frozen spinach, defrosted and chopped

¼ cup or more freshly grated Parmesan

In a large pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring until the onions are translucent but not browned, about 5-7 minutes. Add broth and tomatoes, season with salt and pepper. Bring to a boil. Add the tortellini and cook according to the time indicated of the package. When the tortellini is about done, add spinach. Adjust seasoning as needed. Once spinach is wilted and warm, serve. Garnish with a sprinkling of Parmesan.

*Also really good with Parmesan crisps as a garnish

Skillet Gnocchi with Spinach, Tomatoes, and White Beans

Serves 4-6.

3 Tablespoons extra-virgin olive oil, divided

1 16-ounce package gnocchi

½ medium yellow onion, chopped

4 cloves garlic, minced

½ cup chicken broth or water

4-5 cups spinach leaves

1 15-ounce can diced tomatoes, regular or Italian seasoned

1 15-ounce can white beans, drained and rinsed

Salt and pepper to taste

½ cup shredded mozzarella cheese

¼ cup freshly grated Parmesan cheese

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped up and golden brown, about 10 minutes. Transfer to a bowl and keep warm.

Add remaining 1 tablespoon oil and onion to the pan and cook, stirring, over medium heat for 2 minutes. Stir in garlic, cook for another minute. Stir in broth, cover, and cook until the onions are soft, about 5-10 minutes. Add tomatoes, beans, salt, and pepper. Bring to a simmer and let cook for another 10 minutes. Add spinach, and cook, stirring, until wilted, about 1-2 minutes. Stir in the gnocchi and sprinkle with cheeses. Cover and let cook a few more minutes until gnocchi is warm, cheese is melted, and sauce is bubbling. Serve warm.  

Toasted Marshmallow Milkshake

From Spike Mendelsohn.

Makes 2 small or 1 large milkshake.

6-8 large marshmallows

3 large scoops vanilla ice cream

1/2 cup of milk

1/2 teaspoon vanilla extract

Place marshmallows on a skewer and toast over a gas burner until browned. If you don’t have skewers or a gas range, you can toast the marshmallows on a sheet tray in the broiler for 2 or 3 minutes, keeping a close eye on the marshmallows as they’re in the oven. Place on a plate to cool slightly.

In a blender mix together ice cream, milk, vanilla extract and toasted marshmallows. Save one or two toasted marshmallows to top the milkshake(s). Blend well. Add more milk or ice cream if needed to adjust the thickness of the shake. Pour into glasses and top with toasted marshmallows. Serve immediately. 

Ribboned Asparagus with Lemon and Parmesan

From smittenkitchen.com

Serves 3-4.

*recipe can be adapted to any amount of asparagus, just change amounts to taste

1 lb. asparagus

¼ cup pine nuts or slivered almonds, toasted

1 lemon, halved

Olive oil

Coarse salt

Freshly ground black pepper

2 ounces or more Parmesan cheese

Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler (Y-shaped is easiest) to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough end once your done peeling. Repeat with remaining stalks.

Gently pile ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus (start with about ½ lemon, adjust to taste), drizzle with olive oil, and sprinkle with some salt and pepper. Gently toss to coat. Adjust dressing amounts as needed. Using the peeler, shave curls of Parmesan over asparagus. Sprinkle with toasted nuts. Toss gently, adding more Parmesan or nuts as needed.  Serve and eat immediately.

Peanut Butter Banana Cream Pie

Adapted from Matt Lewis and Renato Poliafito, epicurious.com.

Serves 8-10.

Vanilla Wafer Crust:

6 ounces vanilla wafer cookies

6 tablespoons chilled unsalted butter, cut into ½ inch cubes

2 tablespoons sugar

Vanilla Pudding Filling:

½ cup sugar

2 ¼ tablespoons cornstarch

1/8 teaspoons salt

1 ½ cup heavy whipping cream

¾ cup whole milk

3 large egg yolks

1 vanilla bean, split lengthwise

1 ½ tablespoon unsalted butter

5-6 firm but ripe bananas, divided

Peanut Butter Layer:

5 ounces cream cheese, room temperature

3/4 cup powdered sugar

1 ½ teaspoon vanilla extract

½ cup creamy peanut butter

1 cup chilled heavy whipping cream

For vanilla wafer crust:

Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter deep pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust down with back of spoon if puffed. Cool crust completely.

For vanilla pudding filling:

Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding boils and is thick, about 10-15 minutes. Add butter and stir until melted. Strain if desired. Thinly slice 4 or 5 bananas on the diagonal and arrange in an overlapping layer on bottom of cooked pie crust. Pour warm pudding over bananas and spread evenly. Chill until filling is cool, about 1 hour.

For peanut butter layer:

Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold a large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over custard/banana layer. Chill at least 3 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.

Thinly slice remaining banana on diagonal. Arrange banana slices around top edge of pie and serve.