THE NIBBLE BLOG Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.



Archive for Valentine’s Day

RECIPES: Cranberry Cheesecake

We [heart] cheesecake. Every October, we switch to pumpkin cheesecake in its many forms. But as soon as the Thanksgiving leftovers are gone, we start baking cranberry cheesecake recipes.

Because cheesecake is such a rich and heavy dessert, we usually don’t serve it following a big dinner, but as a “tea time” snack (and honestly, we’ve been known to eat it for breakfast).

The first recipe is a plain cheesecake with a cranberry topping, analogous to cherry cheesecake. The second recipe has a different look, with a cranberry swirl inside the cheesecake and a thin layer of cranberry gelée on top.

Both recipes are made in a nine-inch springform pan. A nine-inch cake yields 12 slices.

RECIPE #1: CHEESECAKE WITH CRANBERRY TOPPING

This recipe is Philadelphia Cream Cheese’s classic cheesecake, with a cranberry topping. The result is the cranberry version of a cherry cheesecake.

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1-1/2 cups sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • ¼ cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 4 eggs
  • 1-1/2 cups fresh cranberries (half of a 12-ounce package)
  • ½ cup water
  • Optional: 1 tablespoon orange zest
  •    

    Cranberry-Cheesecake-sliced-philadelphia-kraft-230

    Like cherry cheesecake, but with a cranberry topping. Photo courtesy Kraft.

     

    Preparation

    1. HEAT the oven to 325°F. Mix the graham cracker crumbs, 1 tablespoon sugar, ½ teaspoon cinnamon and the butter until blended. Press onto the bottom of a 9-inch springform pan.

    2. BEAT the cream cheese and 1 cup of the remaining sugar in a large bowl with a mixer, until blended. Add the eggs, one at a time, mixing on low speed after each just until blended. Pour over the crust.

    3. BAKE from 55 minutes to 1 hour and 5 minutes, or until the center is almost set. Cool on a rack for 15 minutes. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim. Refrigerate the cheesecake 4 hours. (You can leave it in the spring mold for the time being.) Meanwhile…

    4. BRING the cranberries, water, remaining sugar and cinnamon to boil in a saucepan on medium-high heat. Reduce the heat and simmer on low for 8 to 10 minutes, or until the sauce is slightly thickened and the berries have softened; stir occasionally. Cool slightly; thrn refrigerate until ready to serve.

    5. SPREAD the cranberry topping over the cheesecake just before serving.

     

    Cheesecake With Cranberry Gelee

    Fresh Cranberries

    TOP PHOTO: Cooked cranberries are swirled into the cheesecake and puréed into a gelée topping. Photo and recipe courtesy Taste Of Home. BOTTOM PHOTO: Fresh cranberries. Photo courtesy USA Cranberries.

     

    RECIPE #2: CRANBERRY SWIRL CHEESECAKE WITH
    CRANBERRY GELÉE

    In this recipe from Taste Of Home, cooked fresh cranberries are swirled through the batter; and then strained in a food mill or sieve to create a gelée topping.

    Prep time is 30 minutes, cook time is 55 minutes plus chilling.

    Ingredients For 12 Servings
     
    For The Crust

  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter, melted
  •  
    For The Topping

  • 2 cups fresh cranberries
  • 2/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  •  
    For The Filling

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 5 large eggs, lightly beaten
  •  
    Preparation

    1. PREHEAT the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil, about 18 inches square). Wrap the foil securely around pan and place the pan on a baking sheet.

    2. MIX the graham cracker crumbs and butter in a small bowl and press onto bottom of the prepared pan. Bake for 6 minutes and cool on a wire rack. Meanwhile…

    3. COMBINE the cranberries, sugar and water in a large saucepan. Cook, uncovered, over medium heat until the berries pop, about 12-15 minutes. Add the lemon juice. Press the cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside.

    4. MAKE the filling. In a large bowl, beat the cream cheese, sugar and lemon juice until smooth. Add the eggs and beat on low speed until just blended; pour into the crust. Spoon 1/4 cup of the topping over filling. With knife, cut through the filling to make a cranberry swirl.

    5. PLACE the springform pan in a larger pan and add 1 inch of hot water to larger pan. (This creates a water bath, or bain-marie, which adds moisture to the oven and keeps the top of the cheesecake from cracking.) Bake for 55-65 minutes or until the center is just set and the top appears dull.

    6. REMOVE the springform pan from the water bath. Cool the cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife; remove the foil.

    7. COOL for 1 hour longer. Pour the remaining topping over cheesecake. Refrigerate overnight, covering the cheesecake when it is completely cooled. Remove the rim from the pan.

      

    Comments

    TIP OF THE DAY: Make Leaf-Shaped Veggies For Thanksgiving

    You can be very artistic with vegetables. It just takes a bit of planning. While it takes some dexterity to make this “rose tart”, here is a simple alternative.

    It comes from one of our favorite creative cooks, Vicky of Stasty.com. She cuts up vegetables with a leaf cookie cutter before roasting them. She then tosses the cooked veggies in a mustard and maple syrup vinaigrette.

    Cookie cutters make vegetables fun any time of the year. You can make stars for Christmas, hearts for Valentine’s Day, bunnies for Easter and so on. Check the size of you cutter to be sure it isn’t larger than the beets and potatoes. You may need to use two sizes: medium and small. Here’s a good set of leaf cookie cutters from Wilton: three different leaves, each in small, medium and large.

    After you’ve cut out the shapes, keep the vegetable scraps to make stock; or chop them and steam them lightly to use in scrambled eggs, omelets, grain salads, etc. Stick them in the freezer if you’re too busy to think about it now.

    RECIPE: LEAF-SHAPED ROASTED VEGETABLES
    Ingredients For 4 Servings

    For The Vegetables

  • 9 ounces/250g uncooked red beets, skinned and trimmed
  • 18 ounces/500g butternut squash, peeled
  •    

    leaf-shape-vegetables-close-230

    Volunteer to make the vegetables; then cut them with a leaf-shaped cookie cutter. Photo © Stasty.com.

  • 14 ounces/400g Yukon Gold, Purple Peruvian or other all-purpose* potatoes, washed and peeled
  • A few sprigs of fresh thyme and rosemary
  • 3-4 tablespoons olive oil
  • 1/2 teaspoon paprika
  • Salt and pepper
  •  
    *Yukon Gold, Yellow Finn and/or Purple Peruvian potatoes will give you the color you want. You can substitute other all-purpose potatoes such as Katahdin or Kennebec (a leading chipping potato). Check out the different types of potatoes in our Potato Glossary.
     
    For The Dressing

  • 2 tablespoons sherry vinegar or substitute†
  • 6 tablespoons of olive oil
  • 2 teaspoons of grain mustard
  • Salt and pepper
  • 1 tablespoon of maple syrup (or to taste)
  • Garnish: 1 heaping tablespoon capers
  • Garnish: a few sprigs of fresh thyme and rosemary
  •  
    †Substitutes in order of preference: rice wine vinegar, champagne vinegar, white wine vinegar, red wine vinegar. See the different types of vinegar.

     

    leaf-shape-vegetables-vicky-stasty-2-230

    Headed for the oven. Photo © Stasty.com.

     

    Preparation

    1. LINE two baking pans with parchment paper. Preheat the oven to 400°F/200°C.

    2. SLICE the potatoes and butternut squash into 1/8-inch thin slices, using a very sharp knife or a mandolin on its thickest setting. If cutting with a knife, ensure the slices as even as possible.

    3. SLICE the beets the same way. Use a separate chopping board or cut the beets last, or they will bleed into the other vegetables.

    4. USE a leaf cookie cutter to cut out the leaves. For more visual interest, use different shape leaves (maple and oak, for example). Once again, keep the beets on a separate chopping board so they don’t bleed on the potatoes and squash. TIP FROM VICKY: Raw root vegetables are a lot tougher to cut than cookie dough, so protect your palms by placing a small towel underneath your hand when you press down on the cutter.

    OPTIONAL: You can make the leaves even more decorative by scoring some veins with a knife. This is labor intensive and a task ideally delegated to a helper.

     
    5. PLACE the potato and squash in a bowl and toss in most of the oil, paprika salt, pepper and some herbs. Move the oiled squash and potatoes to one of the lined baking sheets. Place the beets in the same bowl, toss them in the remaining oil, paprika, salt, pepper and herbs, and add them to the other baking sheet.

    6. PLACE both baking sheets in the oven. Cook the smaller leaves for 20 minutes and the larger leaves for 30-40 minutes. While the vegetables are cooking…

    7. MAKE the dressing: Whisk together the vinegar, olive oil and mustard in a bowl. Taste and season with salt and pepper. Next, whisk in the maple syrup.

    8. PLACE the cooked vegetables on a warm serving dish. Pour on most of the dressing, reserving some in a jug for those who’d like more. Scatter the capers on top. Garnish with fresh thyme and rosemary sprigs before serving.

      

    Comments

    TOP PICK OF THE WEEK: Blossom Water

    For two years we’ve had our eye on Blossom Water, an innovative beverage in a crowded field that has not yet gotten the distribution we think it deserves. We keep checking the store locator, hoping for something near us.

    We drink it at the trade show where we first discovered it; and we do buy it online. A 4-bottle package that’s $12.00 has a shipping cost of $4.95.

    And we think it’s worth it. But we want to drink so much Blossom Water, that the shipping charges quickly add up. (Blossom Water folks: Can you put the product on Amazon so we can at least use Amazon Prime?)

    Perhaps by publishing a rave review, some retailers will take notice. So here it is:

    WHY DO WE LOVE BLOSSOM WATER?

    The flavors are perfectly blended:

  • Grapefruit Lilac
  • Lemon Rose
  • Plum Jasmine
  • Pomegranate Geranium
  •    

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/lemon rose 230

    Lemon Rose Blossom Water. Photo courtesy Blossom Water.

     
    We have particular favorites, but every palate is different so please try them all.

    The flavors taste exactly as they sound: like a delicious sip of nature. We love each flavor as is, so we haven’t considered adding gin, which itself is made with botanicals that would complement those in Blossom Water.

    We’ll get around to it; but for 45 calories for an entire bottle of heaven, we’re not in a rush to add more calories.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/grapefruit lilac 230

    Grapefruit Lilac Blossom Water. Photo courtesy Blossom Water.

     

    The delicately nuanced flavors are refreshing for every day drinking and for special occasions, including lawn parties, showers and weddings, holidays like Valentine’s Day and Mother’s Day.

    The beautifully-designed bottles are also ready to serve as party favors.

    OK, men: You think it’s a chick product. But it’s a beverage for anyone whose palate seeks exciting new flavors.

    The only solution: Taste it for yourself.

    Discover more at DrinkBlossomWater.com, and ask your specialty store manager or supermarket beverage manager to bring some in. They, too, will never know until they try.

     

      

    Comments

    FOOD FUN: Summer Caprese Salad With Flowers

    We saw this photo on GourmetAttitude.com and thought: We must make this!

    It’s a miniaturized Caprese Salad, with these substitutions:

  • Bite-size mozzarella balls instead of sliced mozzarella
  • Cherry and/or grape tomatoes instead of sliced beefsteak tomatoes
  • Baby basil leaves instead of large leaves
  • A garnish of edible, summery flowers
  •  
    It’s a beautiful summer salad; and since good cherry tomatoes can be found year-round, it’s also a treat for Valentine’s Day and Mother’s Day.

    For more food fun, you can serve the salad in individual Martini glasses.

    RECIPE: SUMMER SALAD WITH FLOWERS

    Ingredients

  • Bocconcini, bite-size mozzarella balls, or the tinier pearl-size perlini
  • Cherry tomatoes, ideally heirloom in an array of colors
  •  

    cherry-tomato-mozz-flower-salad-gourmetattitude-230

    We call this salad “Flower Power.” Photo courtesy GourmetAttitude.com.

  • Optional: yellow grape tomatoes for contrast
  • Small basil leaves (if you can’t find any, make a chiffonade of regular leaves)
  • Edible flowers (more information)
  • Good olive oil (infused olive oil—basil, rosemary, etc.—is great)
  • Vinegar, lemon or lime juice (we like balsamic, but anything works)
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/cacio de roma cheesemonthclub 230

    Cacio di Roma. Photo courtesy Cheese Of The Month Club.

     

    Preparation

    You can dress the salad in oil and vinegar, allow guests to pour their own from cruets, or drizzle olive oil and vinegar on the plate before adding the salad, and allow guests to “swoosh” the tomatoes in it.

    1. TOSS the tomatoes with a small amount of salt. Combine in a mixing bowl with the drained bocconcini and herbs.

    2. SERVE on a platter or shallow glass bowl or on individual plates.
     
    WHAT IS CACIO CHEESE?

    Formally called Cacio de Roma, cacio is a semi-soft Italian cheese originally made in the countryside outside of Rome from sheep’s milk. Cacio simply means cheese in some dialects (formaggio is the word used universally in Italy).

     
    The cheese—not readily found in the U.S.—is made in small rounds called caciotta and aged for about one month. It is a classic sheep’s milk cheese. Like mozzarella, made from the milk of cows or water buffalo, it melts very well for cooking and is enjoyed as a snack, with pasta, pizza and salad.
     
    SOME CAPRESE SALAD HISTORY

    Like most recipes, Caprese salad has evolved.

    The original name originated on the island of Capri, on the south side of the Gulf of Naples in the Campania region of Italy. The island has been a resort since Roman Times.

    But Caprese Salad is a more modern invention, dating (by name, anyway) to the early 20th century. The original salad was made with four ingredients: cacio cheese, beefsteak-type tomatoes called cuore di bue (steer’s heart), whole basil leaves and olive oil.

    Later, possibly after World War II when American tourists ventured to Capri (it was a Jet Set favorite), sliced mozzarella (fior di latte or bufala) replaced cacio and the recipe spread throughout Italy and overseas with the tourists who loved it.

    In classic style, slices of mozzarella and tomatoes plus the basil leaves were overlapped on a plate, drizzled with olive oil.

      

    Comments

    FOOD FUN: Bacon Rose Bouquet Recipe

    Mom gets flowers for Mother’s Day; perhaps Dad would prefer a bacon bouquet. It’s easy to make 12 long-stemmed bacon roses.

    Here’s a video from the National Pork Board that shows how to make bacon roses.
     
    RECIPE: BACON ROSES

    Ingredients For 12 Bacon Roses

  • 12 strips of bacon
  • 24 toothpicks
  • 12 stems from plastic roses*
  • Glass vase (or pitcher)
  • Optional: red ribbon
  •  
    *Get 12 fabric or plastic roses on plastic stems from the craft store. You have to remove the flowers, but typically, they snap off so you can wash the stems and use them again. After you remove the flower, wash the top of the stem before adding the bacon roses.

     

    bacon-bouquet-porkbeinspired-230

    It’s easy to make this tasty bacon rose bouquet. Find more recipes at PorkBeInspired.com.

     
    Preparation

    1. UNWRAP the bacon and gently separate the slices. Roll each into a bacon rosebud.

    2. INSERT two toothpicks to hold each bud in place. Place the buds on a wire rack over a pan and bake at 400°F for 25-35 minutes. Remove from oven and allow to cool.

    3. MOUNT a bacon bud at the top of each stem and place the stems into a vase. Tie the ribbon around the vase. Present to the happy dad.

     
    ALTERNATIVE: SEND A JERKY BOUQUET

    A turnkey alternative to making bacon roses is to send a delicious beef jerky bouquet—12 long-stemmed pieces of jerky—from GaryWest.com.

    Wrapped decoratively in red tissue and delivered in a traditional flower box, the steak bouquet is $42.00, with a choice of flavors: Traditional, Black Pepper Cajun and Teriyaki.

      

    Comments

    RECIPE: Rocky Road Truffles

    Today is National Rocky Road Day. The original Rocky Road was an ice cream flavor invented in 1929 by William Dryer. He chose the name to describe the bumpy appearance of ice cream packed with chocolate, marshmallows and walnuts. Since the Great Depression began in October of that year, it was also a tongue-and-cheek reference.

    Pastry chef and cookbook author Emily Luchetti has taken Dryer’s original flavor profile and added her own twist, to make Rocky Road Truffles, developed for the California Walnut Board.

    Chocolate ganache surrounds walnuts and marshmallows, with a light dusting of cocoa powder. The truffles melt in your mouth.

    Make them for a family treat or for a special occasion like Mother’s Day, Father’s Day or Valentine’s Day. The truffles can be made a week in advance. The better quality the chocolate, the tastier the truffles. (We used a Valrhona chocolate bar.)
     
    RECIPE: ROCKY ROAD TRUFFLES

    Ingredients For 30 One-Inch Truffles

     

    Here, the rocky road is welcome. Photo courtesy California Walnut Board.

  • 6 tablespoons heavy cream
  • 5 ounces bittersweet chocolate, finely chopped
  • 2/3 cup mini marshmallows cut in half (use scissors)
  • 1/2 cup walnuts cut into 1/4 inch pieces
  • 1/2 cup milk chocolate chips or chocolate bar chopped into 1/4 inch pieces
  • 1/3 cup cocoa powder
  •  
    Preparation

    1. WARM the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 3 minutes. Remove the pan from the heat and add the chocolate. Swirl the pan lightly so the chocolate is covered by the cream. Cover and let sit 5 minutes. Whisk until smooth.

    2. WHISK occasionally until the mixture is at room temperature. Then stir in the marshmallows, walnuts and milk chocolate chips. Spread the chocolate cream in a 9-inch pan or pie plate. Refrigerate until hard, at least 1 hour.

    3. PLACE a heaping teaspoon for each truffle in a single layer on a pan. Refrigerate until hard.

    4. PUT the cocoa powder on a plate or in a small bowl. Line a baking sheet with parchment paper. One at a time, place the chocolate balls in the cocoa powder. Dust your palms with cocoa powder and lightly roll the truffles between your palms until round. (The cocoa powder keeps them from sticking to your hands.) Finally, roll the round truffles in the the cocoa powder. (If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up.)

    5. REFRIGERATE until ready to serve. For gifting, you can wrap the truffles up in tissue paper and tie the bundle with a ribbon.

      

    Comments

    FOOD FUN: Berry Croissants

    croissant-fruit-cheese-castelloUSA-230

    Berry croissants: a yummy idea. Photo courtesy Castello Cheese.

     

    For Sunday brunch or afternoon tea*, here’s a fun alternative to a chocolate croissant that provides another reason to enjoy seasonal berries.

    RECIPE: BERRY CROISSANTS

    Ingredients

  • Croissants
  • Berries: blackberries, raspberries, strawberries or a mix
  • Mascarpone, fresh chèvre (goat cheese—look especially for the honey chèvre at Trader Joe’s), cream cheese or other spreadable cheese
  •  
    Preparation

    1. SPLIT the croissant and spread the bottom half with cheese.

    2. ADD the berries, whole or sliced, depending on size.

     
    Thanks to Castello USA for the idea (they used blue cheese).

     
    *Who has afternoon tea, you say? Well, THE NIBBLE is a far cry from Downtown Abbey, but we serve afternoon tea daily. Not everyone drinks tea, but it’s our chance to sample some of the many foods that arrive at our doorstep—baked goods, candy, jam, crackers, cheese, pâté and so forth—including coffee, tea and other beverages. If you want to serve a proper afternoon tea, here’s how.

     
      

    Comments

    RECIPE: Oysters & Pearls

    The great chef Thomas Keller, inventor of “Oysters and Pearls,” created a splendid first course with fresh-shucked oysters in a pearl tapioca sabayon, garnished with osetra caviar (today it’s domestic white sturgeon caviar, due to import restrictions).

    Here’s a video, here’s the recipe).

    Keller’s inspiration was a box on tapioca pearls he noticed on a shelf. He turned the tapioca into something savory instead of the conventional sweet pudding, thinking “Where do pearls come from? Oysters.”

    The iconic dish came together just like that.

    While we can’t get enough of Oysters and Pearls, here’s an easier take on the dish that you can make for Mother’s Day or other special occasion.

     

    pearls-in-oysters-chalkpointkitchen-230sq

    An easy version of “Oysters and Pearls.” Photo courtesy Chalk Point Kitchen | NYC.

     
    You can serve as many oysters on a plate as you like: a minimum three, up to a dozen oysters on the half shell if your guests are like Diamond Jim Brady.

    Serve this course with a dry white wine or saké.
     
    RECIPE: OYSTERS & PEARLS

    Ingredients

  • Oysters on the half shell
  • Seaweed or microgreens
  • Salmon caviar (vegan option finger lime pearls)
  • Yuzu or rice wine vinaigrette
  • Optional: halved cherry or grape tomatoes, lime wedges
  •  
    Preparation

    1. DRESS the seaweed with some yuzu or rice wine vinaigrette so it can be eaten as a salad.

    2. CREATE a seaweed bed on each serving plate, topped with the oysters.

    3. TOP each oyster with pearls of caviar. Decorate the plate with the cherry tomatoes and lime wedge.

      

    Comments

    RECIPE: Cherry Cheesecake With Chocolate Glaze

    chocolate-cherry-cheesecake-bettycrocker-230

    Cherry cheesecake with chocolate accents.
    Photo and recipe courtesy Betty Crocker.

     

    Next in our choice of cherry recipes for Washington’s Birthday (February 22nd) is a cherry cheesecake with a twist: a chocolate crust and chocolate glaze.

    Prep time for this Betty Crocker recipe is just 35 minutes, plus another 5 hours and 50 minutes for baking and chilling.

    You can make this recipe ahead of time and freeze it. To do so, first bake the cheesecake; cool and glaze. Freeze it until the glaze is set. Then wrap it tightly and freeze it for up to 1 month. Before serving, unwrap and thaw the cheesecake in the fridge for 4 to 6 hours.

    Make it again on April 23rd, National Cherry Cheesecake Day.

    RECIPE: CHERRY CHEESECAKE WITH CHOCOLATE

    Ingredients For 16 Servings

    Ingredients For The Crust

  • 2 cups chocolate cookie crumbs
  • 3 tablespoons butter, melted
  •  
    For The Filling

  • 4 packages (8 ounces each) cream cheese, softened
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup whipping cream
  • 1 can or jar (21 ounces) cherry pie filling—or make your own with the recipe below
  •  
    For The Glaze

  • 1/2 cup whipping cream
  • 1 cup (6 ounces) semisweet chocolate chips or chopped chocolate
  •  
    Preparation

    1. PREHEAT the oven to 325°F. In medium bowl, combine the crust ingredients; mix well. Press into the bottom and 1 inch up the sides of an ungreased 10-inch springform pan.

    2. BEAT the cream cheese in large bowl with an electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in the sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.

    3. SPOON 3-1/2 cups of the cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup of the pie filling evenly overthe cream cheese layer (reserve remaining pie filling for the topping). Spoon the remaining cream cheese mixture evenly over the pie filling.

    4. BAKE for 1 hour 5 minutes to 1 hour 15 minutes or until the center is set. Cool in pan on a wire rack for 1 hour.

    5. MAKE the glaze: In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in the chocolate chips until melted.

    6. LINE a cookie sheet with waxed paper. Remove the side of the springform pan. Place the cheesecake on the paper-lined cookie sheet. Spread the glaze over the cooled cheesecake, allowing some to flow down the side.

    7. REFRIGERATE at least 3 hours or overnight. Serve topped with the remaining pie filling.

     

    MAKE YOUR OWN CHERRY PIE FILLING

    Some brands of pie filling are distinctly better than others. A safe bet is to pick up an organic brand. The extra cost is worth it.

    For a luxury experience, we use a jar of sour cherry pie filling from Chukar Cherries (it’s $14.95).

    But if your discriminating palate doesn’t like any canned cherry filling, it’s easy to make your own with just 20 minutes of prep time, and 1 hour 10 minutes of cook time.

    RECIPE: CHERRY PIE FILLING

    Ingredients For An 8-Inch Pie

  • 4 cups fresh or frozen tart (Montmorency) cherries; or canned cherries in water (see photo at right)
  • 1 to 1-1/2 cups granulated sugar
  • 4 tablespoons cornstarch
  • 1/8 tablespoon almond extract (optional)
  •  

    oregon-specialty-fruit-red-tart-cherries-230

    Make your own cherry filling with fresh or frozen cherries, or canned cherries in water. Photo courtesy Oregon Specialty Fruit.

     
    Preparation

    1. PLACE the cherries in a medium saucepan over medium heat. Cover and simmer. After the cherries lose considerable juice (several minutes—stir occasionally), remove from the heat.

    2. COMBINE in a small bowl the sugar and cornstarch. Pour into the hot cherries and combine thoroughly. Add the almond extract and stir. Return the mixture to the stove and cook over low heat until thickened, stirring frequently.

    3. REMOVE from the heat and let cool. If the filling is too thick, add a little water. It it’s too thin, add a bit more cornstarch.

      

    Comments

    VALENTINE’S DAY: Drink Pink

    chandon-rose-bottle-glasses-230

    Chandon California Rosé is a sparkling rosé wine that’s less than half the price ($24) of a French rosé Champagne. The company also makes Sparkling Red from Zinfandel ($30), Reserve Pinot Noir Rosé ($35) and Etoile Rosé ($50). Photo courtesy Chandon.

     

    Heading out to the liquor store to pick up a bottle for Valentine’s Day? Here are some tips:

    Don’t purchase a vintage year Champagne. Vintage champagnes typically need to be laid down for 10 or 15 years to reveal their glorious nuances. Knowledgeable people who buy them don’t plan to drink them anytime soon. Instead, you’ll save money and have a better taste experience with nonvintage Champagne.

    Do look for rosé Champagne, as “real” pink-hued Champagne is called. Fuller in body with a deeper flavor, it’s our personal favorite. (It’s also pricier due to the extra steps required to extract the pink color. Taittinger Brut Prestige Rosé is a beauty, with the greater roundness that rosé Champagnes have. It’s priced in between the nonvintage and vintage Taittingers, around $65.00.

    Don’t buy anything called “Pink Champagne.” It is not French but inexpensive wine, carbonated and colored pink. Authentic rosé Champagne (and other natural rosé wines) get their color by extracting it from the grape skins into the white juice.

    Do look for non-Champagne rose sparklers. Two of our favorites: [yellow tail] Bubbles Rosé from Australia (yes, it’s spelled lower case and in brackets) and Martini Sparkling Rosé Wine from Italy. Both are not much more than $10 a bottle, but don’t let the price fool you. They’re delicious! Another favorite, Chandon Rosé, from California is about $22.00.

     
    If you want Champagne with dessert, look for a sec- or demi-sec Champagne*. These are vinified for sweeter foods (i.e., extra dosage is added for sweetness). Brut Champagnes are not vinified to pair with desserts, and will seem too astringent if you drink them with sweeter foods. Sec Champagnes also go well with foods that typically pair with sweeter wines, such as foie gras, lobster and double-creme/triple creme cheeses (our idea of a perfect meal).

    If you don’t want sparkling wine, buy rosé, a pink still wine.

    MORE VALENTINE WINE IDEAS

    Here are some of our favorite Valentine wines.

    More of our favorite rosé Champagnes.

    Whatever is in your glass, have a delicious Valentine’s Day.

     
    *While sec means “dry” in French and demi-sec means “half dry,” as the terms refer to Champagne, they indicates sweetness.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »


    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.