Skip to comments.Weekly Cooking Thread *Recipes* July 30, 2011
Posted on 07/30/2011 7:53:35 AM PDT by libertarian27
Welcome to the 34th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
Wife and I had a slice of the cheese cake this morning with our coffee. Wife says it is very good and I agree. The strawberry fig jam I used to top the sponge cake portion tinted the sponge a nice red color and has a great taste. Keeper recipe. We have never had a Junior’s cheese cake so we can’t compare this one to it. Just have to say it is very delicious.
Thanks in advance.
That looks wonderful! Isn’t the sponge cake great for the base? Your strawberry fig jam sounds good too - did you make that yourself?
DULCE DE LECHE CARAMEL CHEESECAKE - Cheesecake Factory menu description
Caramel Cheesecake Topped with Caramel Mousse on a Vanilla Crust
8 ounces cream cheese, at room temperature 3 large eggs cup heavy cream 1 cup dulce de leche.
Preheat oven to 325 deg. Place cream cheese in food processor and process until soft. With machine running, drop in eggs through feed tube, followed by heavy cream, then dulce de leche. Place mixture in a 9-inch pie dish. Put dish in a large pan and add hot water until it comes halfway up the side of pie dish. Place in oven and bake about an hour or a little longer, until a cake tester comes out clean and top is fairly firm. Let cake rest one hour, then serve at once. Or refrigerate, then remove from refrigerator about one-half hour before serving.
DULCE DE LECHE
1 quart whole milk 2 cups sugar teaspoon baking soda Pinch cinnamon.
Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat. Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to one hour. When mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.
1 cup heavy whipping cream, divided 1/4 cup (1 1/2 ounces) granulated sugar 1/4 cup (1 1/2 ounces) firmly packed light brown sugar 2 tablespoons water 1 teaspoon honey 1/2 teaspoon pure vanilla paste 1 ounce (2 tablespoons, 1/4 stick) unsalted butter, softened
Bring 1/3 cup of cream to a boil in a 1/2-quart saucepan over medium heat. Cook the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing. Do this two times. Cook the mixture over high heat, without stirring, until it turns amber colored, 6 to 8 minutes.
Lower the heat to medium and slowly add the hot cream while stirring constantly with a long-handled heat-resistant spatula. The cream will bubble and foam. Continue to stir to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted.
Transfer the caramel sauce to a 2-quart mixing bowl, cover tightly with plastic wrap, cool to room temperature, then chill until thick, about 2 hours. Whip the remaining 3/4 cup of cream in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until it holds soft peaks. Set aside 1/3 cup of the whipped cream and fold the remaining whipped cream into the chilled caramel sauce in 3 stages.
Those flying saucer squash are neat looking (love the name)...I don’t have a particular recipe but this link has a bunch with some ingredient lists calling for multiple squashes (you can just use one-LOL)- squash lasagna sounds interesting.
Or you could go with the trending thread-theme this week and make a big stuffed flying saucer squash:>)
Thank you for all the intersting recipes. I’m getting quite intrigued. Since there are just 2 of us (and so far 2 squash) I think that I’ll make 2 meals and try 2 different recipes. I’ll let you know what happens. These are really quite astonishing vegetables!
Wrapped mango-shrimp summer rolls w/ Dip. Steamed
edamame with kosher salt, dipping sauce for summer rolls,
grape tomatoes, mango slices. Babybel cheese, ginger chews
ELEGANT RED LACQUEUR STACKED BENTO BOX
WARNING: The bento box culture is very addictive.
You can spend real money on various boxes and accessories.
That looks really good!
What do you do with pattypan and what does it taste like? Seen that type listed before but never tried it.
The flesh looks like zucchini so I’m guessing you could do with them things that one might use zucchini for. With the odd shape they might be hard to peel for a mock apple pie. Stuffing seems to be the main way they are used.
Yes. They are related to the zucchini.
Problem is I did not make the strawberry-fig jam it was a gift to my wife from one of her co-workers. I ask my wife if she would see if her friend had any more she might share or trade for a big 1/4 slice of this cheese cake. Hope she does.
I would think you could use any type of jam. Did you say that the recipe made too much sponge cake and you had to cut it down? I have a SIL that doesn’t like graham crust but thought she might like this type of cheesecake.
Yes the sponge rose during baking to take up about half of the 9 inch springform pan I was using. I used a long thin bread knife to cut it down to a little more than 1/4 inch. I would not have had room for all the cheese cake filling if I hadn’t. Room temp on all the ingredients is important. I think the cheese filling would be good on any type of crust.
The next time you make it would you do it the same way regarding the sponge or would you only make half the batter?
Forgot, there are a lot of steps to this recipe and it does take some time to come together for the final bake. I have made a lot of cheese cakes for me and my wife, she says this is the best one yet! It is supposed to freeze well also, which I doubt will be happening.
I would make the same amount of sponge cake batter and only use half or a little less than half for the cheese cake and use the rest in a mini springform pan and hope half the amount would rise and bake well for the cheese cake. I had never made a sponge cake before and did not know it would expand like it did. The batter looked just the right thickness when poured into the cheese cake pan. Maybe a thinner layer would not bake as well?
May I introduce my A Buck A Plate blog featuring $1 meals: http://abuckaplate.blogspot.com/
I usually just use a Spanish rice for mine, and as I have gotten older, I have gotten so lazy I just use Zatarain's Spanish Rice mix. LOL! But, meatloaf sounds deeee-lish. I'm going to try it.
Do what I did. Switch to the pink salmon in the foil packs. No water pack, tasty meat, and it stores indefinitely in much smaller spaces.
Isinglass Looks like it is a brewery item.
Yep. Up thread it’s used in making beer and wine and is a dried fish bladder. Also, used as carriage shades. Yummy!
I had a coupon for some but it was still pricey. Of course, that’s before I figured out the meat/water ratio with the canned tuna. Will look into the foil packs again.
I modified this from the original recipe in the cookbook (thinner apple slices), The New Settlement Cookbook, 1991, Simon & Schuster, NY, NY.
2 large, tart apples, peeled, cored, and cut into 1/3-inch slices
Sugar and cinnamon to taste
1 basic recipe fritter batter (see below)
Oil for deep-frying
Basic Fritter Batter
1 1/3 cups flour
2 tsp. baking powder
¼ tsp. salt
2/3 cup milk
1 egg, well beaten
Sift dry ingredients together.
Gradually add the milk and egg.
Use to coat fruit.
Heat oil to 360 F.
Sprinkle apple slices w/cinnamon and sugar. Dip in fritter batter and fry in deep, hot fat until golden brown (about 5 minutes.) Drain on paper towels. Serve hot and sprinkle w/ confectioners sugar if desired (I dont; theyre great just the way they are.)
These are sooooo yummy!
“I used a long thin bread knife to cut it down to a little more than 1/4 inch.”
You can place toothpicks around the perimeter of the spongecake at the halfway mark, and then use a sawing motion to cut the layer in half with a length of dental floss. Does a neat cut and easy.
Add to heated frypan combined 2 minced cloves garlic, 2 tbl olive oil. Stir in 4 tbl tarragon vinegar, add s/p 8 boneless chicken breasts. Saute golden, turning frequently, about 10 min. Remove chicken to baking dish, add 2/3 cup dry sherry; bake 350 deg 10 min.
I cooked the first squash tonight. In asking around, I learned that my squash was not so bizarre and outsized after all. In fact, people around here allow them to get even bigger. Nevertheless, I cooked the first one wheeen it was 4" tall and 6" in diameter.
I used everybody's input plus Joy of Cooking, but I mostly relied upon JustaDumbBlonde's (from the Garden thread) instructions to develop a good recipe. I have to say that this turned out to be the most delicious squash I have ever eaten. I'm glad that I have half the stuffing left over because I am going to use it to cook the other squash on the weekend.
A pictorial overview on what I did follows. These instructions could be used for any squash, I think. Even though my Flying Saucer was not really overgrown, I used winter squash instructions for the timing and method.
First, I cut the squash in half from stem to blossem end and scooped out the seeds.
Then I placed each half face down in a baking dish and added 1/2" water and microwaved them (COVERED) on the "hard vegetable" setting. I did this twice to make sure they were cooked.
While the squash was steaming in the microwave, I crushed seasoned bagel chips (left over from my lunch at a nearby bagel shop, browned Italian sausage in olive oil in a frying pan, chopped green onions from my garden, and red pepper, and added finely diced canned tomatoes (drained). I mixed all of the chopped ingredients with the browned sausage.
Peppers and mushrooms
And then I mixed it all together until it looked like the above.
Next I scooped out the remainder of the squash flesh from the cooked halves beng sure to leave enough shell so that the whole thing would hang together. I added the squash "meat" to the rest of the mixture being sure to blend thoroghly. I used that mixture to stuff the squash shells, mounding the mixture high and patting it together so that it would stay in the shell.
After it was in the shell, I added a coating of mixed, shredded Italian cheeses on top and patted it in to keep everything together.
I drizzled olive oil on top and covered it lightly with foil before baking in a 400 degree oven for 20 minutes. (Be sure to spray your baking pan with non-stick coating before baking.)
I transferred the squash to the plate and served with corn on the cob and a broccoli/raisin/walnut salad. Mmmm-mmm-good.
Don't y'all remember "Oklahoma" and the Surrey with the Fringe on Top? Said surrey had "isinglass curtains that rolled right down, in case there's a change in the weather". ;-)
You’ve got a cooking blogger in ya’
Bet it was yummy-yummy.
You betcha! It was the most delicious squash/entree I've ever eaten. I had planned to add a beaten egg to the meat mixture, but I forgot. Don't think it would have improved it -- it held together just fine. I wil definitely make this again (since I have 1/2 of the filling left over and another squash). I have been requested by my husband to use this same method on some of my overgrown zucchini. I should add that the sausage was already seasoned by the butcher shop and the bread crumbs were pre-seasoned. That is why I didn't list seasonings on my recipe because I added none.
Wow, it is! Had to go look it up, lol.
What size pan did you use for the cheesecake?
I wanted to try that type of recipe because it doesn’t use the graham crackers (they have trans fats). But, you had mentioned the recipe being time consuming, so, I thought I’d do a search and see if I could find a recipe that uses the sponge base that wasn’t so time consuming. Most were pretty much like the one you made, but varying in the size of the pan.
What I found was a copykat recipe for the Olive Garden Peach cheesecake.
Cheesecake with Sponge Cake
1/3 cup sugar
1/4 tsp vanilla
1/4 cup all-purpose flour
1/4 tsp baking powder
1 pinch salt
2 T water
2 lbs cream cheese, softened
1 cup sugar
1 tsp all-purpose flour
1 tspn vanilla
1 cup sour cream
1/4 cup peach liqueur or peach schnapps (or reserved canned/fresh peaches)
2 cups sliced ripe peaches, or canned, well drained
1 pint whipping cream (or equivalent)
Base: Preheat oven to 375~.
Lightly grease base of 10” spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed 4 minutes to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.
Filling: Preheat oven to 325~.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully- distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Topping: Top with fresh whipped cream or equivalent and serve.
Store up to 2 days in the fridge.
Anyway, I just thought I’d post this one in case you wanted a less time consuming one, or in case you wanted to compare the ingredient for the sponge, so that you don’t have to cut away so much. My spring form pan is only 8 in I think. I hate having to have multiple sized spring form pans. :(
Recap of this week’s recipes (July 30th thread)
Appetizer* 17 Figs and Cheese
Appetizer* 67 Pizza Egg Rolls (or any flavor egg rolls)
Appetizer* 60 Sunny Sail Boat Eggs
Dessert* 4 Junior’s cheesecake recipe
Dessert* 54 chocolate saurkraut cake
Dessert* 125 Apple fritters
Dessert* 133 Cheesecake with Sponge Cake
Dessert* 57 CORNED BEEF HASH IN BELL PEPPERS
Dessert* 105 DULCE DE LECHE CARAMEL CHEESECAKE
Dessert* 97 WATERMELON ICE CREAM BOMBE
Dessert* 62 Zucchini Oatmeal Cookie
Meal* 33 Ard’s Ginger Stir-Fry Chicken
Meal* 127 Nancy Reagan’s Baja California Chicken
Meal* 19 One-Pot Stuffed Pepper Dinner
Meal* 82 President Reagan’s Favorite Macaroni and Cheese
Meal* 128 Sausage stuffed Flying Saucer Squash
Meal* 26 Southern-style Chicken Salad
Meal* 11 Stuffed Bell Pepper Soup
Meal* 8 Stuffed Bell Peppers
Meal* 53 Stuffed Bell Peppers
Meal* 14 Stuffed Bell Peppers:
Meal* 10 Stuffed Green Peppers
Side* 17 Rosemary Corn On The Cob
Soup* 82 Nancy Reagan’s Onion Wine Soup
(August 6th thread coming up)
Aug 6th thread:
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