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Archive for July 31, 2016

RECIPE: No-Bake Raspberry-White Chocolate Cheesecake

Raspberry White Chocolate Cheesecake

Raspberries Growing

[1] Raspberry-White Chocolate Cheesecake. [2] A half-pint of raspberries (photos courtesy Driscoll’s). [3] Raspberries growing on the bush (photo courtesy Answers.com).

 

July 31st is National Raspberry Cake day. Time to get out the cake pans and make a selection. With these recipes, the choices are tough!

You can make:

  • Chocolate-Raspberry Bundt Cake
  • Chocolate-Raspberry Cheesecake
  • Greek Yogurt-Coconut Milk Cake With Raspberries
  • Hazelnut Raspberry Cream Cake
  • Raspberry Ombre Cake
  • Raspberry Heart Cake
  • Raspberry Ice Cream Cake
  • White Chocolate Raspberry Cheesecake (recipe below)
  • White Layer Cake With Raspberry Cheesecake Middle Layer
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    And the easiest options of all: pound cake topped with:

  • Raspberry ice cream or sorbet
  • Vanilla ice cream and raspberries
  • Whipped cream and raspberries
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    RECIPE: NO-BAKE RASPBERRY WHITE CHOCOLATE CHEESECAKE WITH ALMOND CRUST (GLUTEN-FREE!)

    These recipe is from Driscoll’s, which supplied most of the recipes above to show off their delectable raspberries.

    It uses an almond flour crust, which is wonderful and happens to be gluten-free. However, if you don’t want nut flour, use your favorite cheesecake crust.

    Prep time is 40 minutes plus 6 or more hours chilling time.

    Ingredients For 16 Serving)

    For The Filling

  • 2 packages (6 ounces each) Driscoll’s raspberries
  • 8 ounces white chocolate chips or white chocolate bar, chopped
  • 1/2 cup cold water
  • 1 package unflavored gelatin
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 cup heavy cream
  • For The Crust

  • 13/4 cups almond flour
  • 1/3 cup sugar
  • 1 tablespoon cocoa powder
  • 4 tablespoons unsalted butter, melted
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    For The Garnish

  • 1 bar white chocolate, shaved
  •  
    Plus

  • 9″ springform pan
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    Preparation

    1. MAKE the crust: Combine the almond flour, sugar, cocoa, and melted butter in a bowl until evenly blended. Press mixture into bottom of a 9-inch springform pan and refrigerate.

    2. PLACE the chocolate in a double boiler or a metal bowl set over a saucepot of simmering water to melt chocolate. Stir constantly and be careful not to let any water or steam get into the chocolate. Set aside and let cool as you complete the next steps.

    3. COMBINE the cold water and gelatin in a small saucepan and heat over low, stirring just until gelatin is dissolved.

    4. BEAT the cream cheese, sugar and dissolved gelatin in the bowl of an electric mixer on medium, until evenly blended.

    5. CHECK the temperature of both the cream cheese mixture and melted chocolate. They should be the same temperature to continue. Then, mix a few tablespoons of the cream cheese mixture into the melted white chocolate until it looks shiny and smooth. Gradually add the white chocolate chocolate mixture to the remaining cream cheese mixture, mixing until blended. Divide the mixture evenly into 2 bowls.

    6. BEAT the heavy cream in a separate bowl, to stiff peaks. Fold the whipped cream into one of the bowls of the cream cheese mixture.

    7. PURÉE 1 package of raspberries in a blender or food processor. Strain (sieve) and discard the seeds; you should have about 1/2 cup purée. Stir the purée into the second bowl of cream cheese mixture, until evenly blended.

    8. POUR the whipped cream mixture into the cake pan and spread evenly. Spoon the raspberry mixture on top of the whipped cream mixture and gently spread evenly. Cover pan with plastic wrap and refrigerate at least 6 hours or overnight.

    9. UNMOLD: Briefly wrap a warm, wet kitchen towel around the pan for a short while before opening the latch. This prevents the cake from sticking to the sides. A hairdryer also works.

    10. USE a vegetable peeler to make white chocolate curls from chocolate bar. Place on top of the cheesecake with the remaining raspberries.

     
      

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    TIP OF THE DAY: Make A Summer Panzanella (Bread Salad)

    Bread salad, like French toast and croutons, is one of those delicious foods invented by necessity: Poor people needed to get another meal from leftover bread that had gone stale.

    Large croutons are a main ingredient of the salad, rather than the small American-style croutons used as garnish.

    Panzanella, the Italian word for bread salad, is a Tuscan-style bread salad made with a loaf of day-old (or older) bread, cubed into large croutons and tossed with vinaigrette or other dressing to soften it. Chopped salad vegetables are then added.

    The translation we have found for panzanella is “bread in a swamp,” the swamp being the vinaigrette or water in which it was soaked. While crusty Italian loaves were used in the original, you can use any bread from baguette to challah to semolina raisin to sourdough.

    While today’s recipes can be rich in ingredients, the peasants who originally made it foraged to pull together vegetables from the garden—cucumber, onion and tomato—and possibly purslane, a salad green that grows wild.

    Early recipes were heavy on the onions, the cheapest ingredient to pair with the bread. When there wasn’t enough oil to spare, the bread was moistened in water.

    Today, this peasant dish is a popular first course for all in Italy. It doesn’t appear often on menus of U.S.-based Italian restaurants. That’s too bad, because it’s a dish worth knowing.

    So today’s tip is: Make a panzanella. As long as you have vinaigrette- and bread, you can create the salad from anything. It‘s a great way to use up anything in the pantry or fridge, including leftovers.
     
    MIX & MATCH PANZANELLA INGREDIENTS

  • Bell peppers, celery, carrots, cucumbers, onions, tomatoes, zucchini
  • Anchovies, beans, chicken, hard boiled eggs, mozzarella or other cheese, tuna
  • Lettuce and other salad greens (we especially like the bite of arugula or radish)
  • Fresh herbs (basil is great here)
  • Capers, olives, pickled vegetables
  • Rice and other grains, boiled potatoes
  • Fruit: apple, berries, grapefruit, orange, stone fruit, watermelon
  • Bread of choice
  • Vinaigrette of choice (consider an infused oil or vinegar)
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    RECIPE: SIMPLE PANZANELLA SALAD

    In our home, summer isn’t summer without lots of panzanella salad. Made with the season’s produce bounty, it‘s a refreshing summer dish that takes just minutes to whip up.

    This recipe from Sunset Growers represents the original, simple salad, made glorious by the freshest ingredients.

    It’s been made better-for-you by substituting the standard rustic bread for a whole wheat loaf.

    Ingredients

  • 5-6 cups whole wheat bread cut into 1 inch cubes, about 1 rustic loaf
  • 5 tablespoons olive oil
  • 1 clove garlic, finely chopped and mashed
  • 3 kumato* tomatoes, standard cut into 1 inch pieces or cherry cut in half
  • 3 yellow tomatoes, standard cut into 1 inch pieces or cherry cut in half
  • 1 English cucumber, cut into 1 inch pieces
  • 1 red bell pepper, diced
  • 1/2 medium red onion, thinly sliced
  • 1 teaspoon coarse salt
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1/2 cup thinly sliced basil leaves
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    *Trader Joe’s sells these reddish brown-green tomatoes (see photo at right). The idea is to provide color contrast as well as flavor.

       

    Panzanella (Bread Salad)

    Octopus Panzanella Recipe

    Kale Panzanella Salad

    Kumato Tomatoes

    [1] In panzanella, Tuscan bread salad, croutons are a main ingredient, not a garnish (photo courtesy Sunset Growers). [2] A truly sophisticated take from Beauty & Essex restaurant in New York City: Croutons like fat piano keys are lined up and topped with salad and octopus. [3] Half kale, half croutons, with accents of apple and bacon (the recipe from FoodFaithFitness.com). [4] Kumato tomatoes (photo by River Soma | THE NIBBLE).

     

    Chicken Panzanella (Bread Salad)

    Panzanella salad with added chicken (photo courtesy Go Bold With Butter).

     

    Preparation

    1. PREHEAT the oven to 350°F. Place the bread cubes and 2 tablespoons of olive oil in a large bowl. Toss to fully coat the cubes. Place the cubes onto an ungreased baking sheet and toast until crispy (about 15-20 minutes), tossing every 5 minutes. When the bread is done…

    2. COOL slightly and then return it to the large bowl with the crushed garlic. Toss gently to distribute garlic evenly. Set aside.

    3. STIR together in a large salad bowl the cut tomatoes, cucumber, bell pepper, onion and half of the salt.

    4. MAKE the dressing: Whisk together the mustard, vinegar, black pepper and remaining salt until fully combined. Continue to whisk briskly while slowly drizzling in the remaining 3 tablespoons of olive oil.

    4. ADD the bread to the salad bowl and toss the vegetables lightly. Add all of the dressing and toss again to coat all ingredients. Set aside for 10-12 minutes, tossing occasionally. Add the basil and toss lightly to distribute it evenly before serving.

     

    MORE PANZANELLA RECIPES

  • Basic Panzanella Salad (basil, cucumbers, onions, tomatoes)
  • Chicken Panzanella Salad
  • Panzanella & Fruit Salad
  • Zucchini & Bell Pepper Panzanella
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