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

Archive for Food Holidays

PRODUCT: Homemade Soft Serve at Mah Ze Dahr Bakery

Mah Ze Dahr Frozen Custard Cone

Mah Ze Dahr Frozen Custard

Brownie Ice Cream Sandwich

Have it your way (cone, cup, brownie sandwich): soft serve made from scratch, from Mah Ze Dahr bakery in New York’s Greenwich Village (photos courtesy Mah Ze Dahr).

 

We celebrated National Ice Cream Day yesterday (it’s the third Sunday in July), by taking a short trip to Mah Ze Dahr bakery in Greenwich Village.

In addition to the glorious cakes, cookies and bars, hand pies, scones and savories, the bakery provided our first experience with made-from-scratch soft serve.

Every other soft serve we know of starts with a base mix, from which the establishment can add flavors. Not Mah Ze Dahr.

Everything is made from scratch: the ice cream, the glorious waffle cones with a bit of cinnamon (the best cones we’ve ever had), even the “Magic Shell” chocolate syrup that is added to the bottom of the cone, where it hardens to stop drips.

If the chef could make her own sprinkles—and grow her own coffee and tea, for that matter—we have no doubt she’d do it.

The toppings include the shop’s excellent brownies, peanut brittle and tiny meringues, plus “imported” favorites like sprinkles, M&Ms and chopped walnuts.

Mah Ze Dahr is the passion project of Umber Ahmad, a former investment banker whose passion for great flavors inspired her to bake professionally.

In Urdu, the word mazedar describes “the taste essence of food, its flavor and magic that make it delicious.

“This one word captures the life of a taste experience, unique to each person but cohesive in its stories,” says Umber. “It represents something that one cannot describe but wants to experience over and over again.”

Umber was “discovered” by restaurateur Tom Colicchio, who created the Colicchio Discovery Platform to identify and mentor the most promising food enterprises.

RESISTANCE IS FUTILE

The charming shop at 28 Greenwich Avenue, a block west of Sixth Avenue, transports you to a lovely place: You could be in The Hamptons or Martha’s Vineyard. When we visited, the calm, casual beauty of the place—not to mention the contents of the pastry cases—was an oasis.

We agree! In addition to enjoying the soft serve on site, we bought a pastry sampling to take home (where the six pieces lasted, oh, an hour or so, and we looked mournfully at the empty boxes the next day).

The memories of the lemon pound cake, brioche doughnut filled with pastry cream, banana bread and “everything” brioche braid make us wish for more—now!

ORDER ONLINE

While you can’t get the soft serve online, most of the baked goods can be ordered at MahZeDahrBakery.com.

And with that, we’re planning our next visit. We must have the lemon meringue cake, the flourless dark chocolate cake (send one to a gluten-free friend), the carrot cake, the chocolate choux, and…[sounds of racing out the door].

 
FROZEN CUSTARD HISTORY

Fruit ices were invented in China (around 2000 B.C.E.), and gelato/ice cream was created in Florence in the 1500s.

Frozen custard (a.k.a. soft serve) was invented in the New York in the early 19th century.

Here’s the history of frozen custard.

 
  

Comments off

RECIPE: Individual Spinach Soufflés With Sun-Dried Tomato

Fresh Spinach Souffle
[1] This spinach soufflé is made with sautéed whole spinach leaves (photo courtesy Bella Sun Luci).

Fresh Spinach
Fresh spinach, rather than frozen chopped spinach, gives the soufflé its pizzazz (photo curtesy Good Eggs).

Sundried Tomatoes In Bowl
[3] Sundried tomatoes should look like this: bright red and moist. If yours start to dry out and turn color, place in a container topped with olive oil (photo courtesy Bella Sun Luci.

Bella Sun Luci Sundried Tomatoes Bag

[4] Sealed bags keep give the sundried tomatoes a long shelf life (photo courtesy Bella Sun Luci).

 

July 16th is National Fresh Spinach Day. You can make your favorite spinach recipe (dip? salad?) or make these individual soufflés as first courses or sides.

If you’ve only used frozen, chopped spinach in soufflés, this recipe delivers a more intense spinach flavor.

Why use sundried tomatoes in summer, when there are fresh, local tomatoes to be had?

Because the intensity of sundried tomatoes better complements the soufflé than the more subtle flavor of fresh tomatoes. You can substitute the sundried tomatoes with cherry tomatoes, if you like.

A BRIEF DIVERSION TO SUNDRIED TOMATOES

Sundried tomatoes are a stock items in our pantry. You can use them at every meal: in omelets, with cottage cheese and yogurt, in green salads, as a garnish for proteins (marinated in olive oil), in a winter Caprese salad. You can also:

  • Make tomato soup (recipe).
  • Enjoy caprese salad or caprese pasta salad year-round (recipe).
  • Add them to potato salad (recipe #1), recipe #2).
  • Make a dip or spread (recipe).
  • Add them to braised greens (recipe).
  • Top pasta and pizza.
  •  
    Plus, use them as a plate garnish when the plate needs a color lift. Marinate them in olive oil (including flavored olive oil, like basil or chile) for a bright red, flavorful splash of color.

    We love the soft sweetness of the sealed packages from Bella Sun Luci. When we’ve purchased sundried tomatoes from an open bin, even though we place them in a sealed container, we find that within a week or two, they begin to lose their succulence and color. They’re on the road to turning brown, tough and dry. A factory-sealed package is better.

    RECIPE: SPINACH SOUFFLÉ

    This recipe will taste even better if you grate the parmesan freshly, from a wedge.

    Ingredients For 4 Souffles

  • 1/2 teaspoon extra virgin olive oil
  • 2 cups baby spinach, de-stemmed (reserve four or more perfect leaves for garnish)
  • 2 garlic cloves, minced
  • Pinch salt
  • 8 large eggs
  • 1 ounce heavy cream
  • 1 tablespoon grated parmesan
  • Salt and freshly cracked black pepper to taste
  • 1 tablespoon unsalted butter, or more to grease the ramekins
  • 4 pinches of flour
  • Garnish: 4 plump, bright red sun-dried tomatoes
  •  
    Preparation

    1. PREHEAT a conventional oven (not convection) to 350°F. Heat the olive oil in sauté pan, and cook the garlic until it’s a light yellow color. Then add the spinach and a pinch of salt, and sauté until just cooked.

    2. DRAIN off any liquid, remove to a bowl and set aside until it cools to room temperature. As the spinach cools, prepare the egg-cream mixture. Beat the eggs with 1 ounce heavy cream, 1 tablespoon grated parmesan, salt and freshly cracked black pepper to taste.

    3. COMBINE the cooled spinach with the egg-cream mixture; blend well. Grease the ramekins and sprinkle a pinch of flour onto the butter. Divide the soufflé mix among the ramekins. Top each with a sundried tomato.

    4. PLACE the ramekins into a baking dish and add WARM water, so the water is 1/4 to 1/3 of the way up the side of the ramekins (i.e., a bain-marie or water bath). Bake 7-9 minutes, until the eggs puff up.

    5. REMOVE from the oven, garnish each with a spinach leaf and serve hot.

     
    THE HISTORY OF SPINACH

    According to Mediterranean food expert Clifford A. White, spinach comes from a central and southwestern Asian gene center. It may have originated from Spinacia tetranda, which still grows wild in Anatolia.

    The plant, which does not like heat, was successfully cultivated in the hot and arid Mediterranean climate by Arab agronomists through the use of sophisticated irrigation techniques.

    The first known reference to spinach dates to between 226 and 640 C.E., in Persia. Over trade routes, spinach was introduced to India and then to ancient China in 647 C.E., where it was (and still is) called “Persian vegetable.”

    The first written reference to spinach in the Mediterranean are in three tenth-century texts. It became popular vegetable in Provence, and by the 15th century was common in Provençal gardens.

    It traveled north, and Europe became a spinach-loving continent.

     
      

    Comments off

    FOOD HOLIDAY: National French Fry Day

    Types Of French Fries

    [1] Can you name the fries? From the top: tots, chips, waffle fries, curly fries, frinkle fries, sweet potato fries and what most Americans think of as the classic French fry, the baton (photo courtesy Idaho Potato Commission).

    Truffle Parmesan Fries

    [2] We love truffle fries, coated in truffle oil and topped with some parmesan cheese (photo courtesy Flex Mussels | NYC).

    Spiral Cut Fries

    [3] Want to make spiral cut fries? Try this recipe from the Idaho Potato Commission.

     

    July 13th is National French Fry Day. In previous years we’ve created a glossary of the different types of French fries, and a variety of recipes from the Canadian favorite, poutine, to the two new recipes below.

    This year we have two new recipes, one of which is part of a trend to Asian fry garnishes, based on Asian twists with American French fries. These examples were reported by Flavor & The Menu, a magazine for chefs.

  • China: Chinese chain restaurants serve stir-fried fries, tossing fries into the wok with other ingredient. Examples: shoestring fries with Sichuan chicken, waffle-cut fries with roasted goose.
  • Indonesia: A&W Indonesia offers a side of “duo fries,” a combination of curly and straight fries in one package. Other restaurants similarly combine different forms of fries. Want combo fries with that?
  • Philippines: Potato Corner, a franchise chain, has been serving customized fries since it began in 1992. There are choices of seasonings, from chile barbecue and cinnamon to garlic and parmesan and sour cream and onion. Fries include original and sweet potato, plus loopy, which are circular, like calamari rings. Want to try them? There are outposts in 10 American states. Here’s the menu of fries.
  • South Korea: McDonald’s serves honey butter fries, a sweeter flavor profile. Pizza Hut launched a potato-sausage pizza topped with seasoned, straight-cut fries. Rival chain Mr. Pizza has honey butter potato pizza, with a topping of potato chips. WaBar, a Western-style pub chain, has a potato-filled menu that includes bulgogi potato pizza, made with crinkle-cut fries and bulgogi (marinated, grilled beef_.
  •  
    FRIES IN THE U.S.

    Fries have always been on the menu in the U.S., and they’re moving on up. According to recent data from Technomic’s MenuMonitor, fries have shown a 46.5% growth on menus at better restaurants since 2010.

    Americans consumers are eating even more fries today than a few years ago. Technomic’s MenuMonitor finds an increase in the number of appetizer fry items on menus, as well as in the number of side fry items at fine-dining restaurants, up by 5% since 2013.

    Rather than using grapeseed oil or canola oil, some top chefs are frying their potatoes in duck fat or goose fat, even beef fat, each of which give frie a distinctive, luxurious flavor. Another trend…

    Loaded Fries

    Taking inspiration from the loaded baked potato, loaded fries continue to expand as a menu choice.

    “Fries as a base are a no-brainer,” says chef Charlie Baggs of Chicago-based Charlie Baggs Culinary Innovations. “If you use fries like you use bread in a sandwich, you have the base, garnish, protein, sauce. If we look at fries like that—and you vary the color, temperature and textural elements—you can build exponential flavor systems.”

    Poutine, the beloved Canadian dish of fries topped with cheese curds and gravy, is currently the fastest-growing way of loading fries, according to Technomic.

    Regional or global flavor profiles also prevail, such as:

  • Berliner fries at Spitz in Los Angeles, topped with Berliner red sauce, tzatziki sauce, cabbage-carrot slaw, cucumber, tomato, feta, olives and pepperoncini—with a choice of meat as an option.
  • Paleek paneer fries at Potato Champion in Portland, Oregon, topped with curried spinach and paneer cheese, and cilantro chutney. The restaurant also services PB&J Fries, topped with satay sauce and a smoky chipotle-raspberry jam.
  •  
    The only limit is your imagination.

    Chef Brian Goodman of Sawyer’s Street Frites and The Greenhouse Tavern in Cleveland advises:

     
    “Anything that can be on pasta, you could also make into a frite dish.” His carbonara frites are inspired by the pasta favorite—with black pepper, pecorino cheese and pancetta pepato—and are a huge draw at Cleveland Browns’ FirstEnergy Stadium.

    Fast-food versions of loaded fries have also been noted, often as limited-time offers, such as Wendy’s BBQ Pulled Pork Fries and Baconator Fries, topped with cheddar cheese sauce, bacon and shredded cheddar.

    Add Some Heat

    As Americans consume more and more hot sauce, spicy fries—like Five Guys’ Cajun fries—have become a popular option at chain restaurants.

    You can shake cayenne or hot sauce on your fries, or use sriracha ketchup, but here’s what the professionals are doing:

  • Kimchi fries can be found across the country, and recipes abound online.
  • King Noodle in Brooklyn, New York serves Mapo Tofu Chile Cheese Fries. combining the numbing heat of Sichuan peppercorns with chile and American cheese.
  • Log Cabin Inn in Harmony, Pennsylvania serves Fire Fries, with a hot-hot crunchy cayenne crust and a mouth-cooling ranch sauce alongside.
  • Furikake fries, Japanese style fries with sriracha mayonnaise, bonito and other Japanese ingredients, emulate Japanese street food.
  •  
    Now, how about some recipes?

     

    RECIPE #1: DAIGAKU IMO JAPANESE FRIES

    Daigaku imo is a Japanese dish of caramelized potatoes, traditionally made with sweet potatoes and black sesame seeds. The name translates as “university potatoes”: The dish was a popular snack at universities in Tokyo in the early 1900s.

    This recipe, which came to us from the Idaho Potato Commission, is from Chef Eric Yung of Elite Catering in Dayton, Ohio. He uses white russet potatoes and “tones the sweetness of the dish down to a kettle corn level.”

    Ingredients

  • 1 medium russet potato
  • 2 tablespoons white sugar
  • 1 tablespoon corn syrup or honey
  • ½ teaspoon soy sauce
  • 5 tablespoons gomashio (black sesame seed, salt and sugar)
  • 1 tablespoon salt
  •  
    Preparation

    1. COMBINE the sugar, syrup and soy sauce in a small pot until the mixture is reduced and nappe consistency. Nappe, a French term meaning “layer,” is a consistency that allows a sauce to coat the food evenly. It should be neither too thick nor too thin.

    2. SCRUB the potato well and cut into wedges, leaving the skin on for color (you can peel it if you want). Place the cut pieces in cold water. When ready to fry, drain the pieces and pat dry. Place in the fryer until cooked through and lightly browned.

    3. REMOVE the potato from the fryer, drain and combine with the syrup mixture. Toss to coat (you can stir the potato into the syrup); the potato will shine if coated properly. Sprinkle with some gomashio. Separate the potato pieces so they don’t get stuck to each other, and serve.
     
     
    RECIPE #2: CARNE ASADA FRIES

    This recipe, from food blogger Jonathan Melendez of The Candid Appetite, was also sent to us by the Idaho Potato Commission.

    In his take, Jonathan tops French fries with all the ingredients for Carne Asada (not unlike the Chinese-Peruvian dish, lomo saltado, photo #6). To save time, use store bought salsa and guacamole.

    Ingredients

  • 1 pound Idaho potatoes, peeled and cut into thin fries
  • Vegetable oil for frying
  • 2 pounds flap steak or skirt steak
  • 1 teaspoon salt
  • 1-1/2 teaspoons black pepper
  • 1-1/2 teaspoons granulated garlic
  • 1-1/2 teaspoons granulated onion
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 cups sharp cheddar cheese, shredded
  • 1-1/2 cups Monterey jack cheese, shredded
  • 2 tomatoes, diced
  • 1 cup guacamole
  • 3/4 cup sour cream
  • Optional: 1/4 cup sliced pickled jalapeños
  • Optional: 1/4 cup crumbled queso fresco (substitute mild feta*)
  •  

    Daigaku Imo Fries
    [4] Daiguko imo, recipe #1: a long-standing Japanese recipe that caramelizes the potatoes (photo courtesy Idaho Potato Commission).

    Carne Asada Fries
    [5] Carne asada fries, fully loaded: recipe #2 (photo courtesy Idaho Potato Commission).

    Carne Asado With Fries

    [6] Lomo saltado, a Chinese-Peruvian beef stir-fry, topped with French fries. Here’s the recipe from Skinny Taste.

     
    Preparation

    1. HEAT a Dutch oven or other large pot over medium-high heat. Fill it a bit less than halfway with vegetable oil. Attach a deep fryer thermometer and heat the oil to 350°F.

    2. PEEL the potatoes and slice them into thin fries. Immediately place the fries into a bowl of cold water to prevent them from turning brown, and to rinse away the excess starch. Drain the potatoes and dry them thoroughly with a clean kitchen towel. Make sure they’re completely dry; you don’t want any moisture in the oil.

    3. FRY the potatoes in batches until light golden brown, about 3 to 5 minutes. Stir with a slotted spoon and transfer to a wire rack set over a baking sheet. Continue frying the rest of the fries. Heat the oil to 375°F and fry the potatoes a second time (also in batches) until deep golden brown and crispy, 1 to 2 minutes. Transfer the fries back to the wire rack and sprinkle with salt to taste.

    4. HEAT an outdoor grill or a stovetop grill pan over medium-high heat until hot. In a large bowl, combine the flap steak with the salt, pepper, granulated garlic, onion, paprika, oregano and Worcestershire sauce. Mix until evenly seasoned. Cook the meat until charred on both sides, about 5 to 7 minutes. Transfer to a cutting board and allow to rest for a few minutes before chopping.

    5. ASSEMBLE: Arrange the fried potatoes on an oven-safe platter, baking sheet or individual ramekins. Sprinkle with shredded cheese and place in a 350°F oven for about 5 minutes to melt the cheese. Top with chopped carne asada, sour cream, guacamole, tomatoes, pickled jalapeños, cilantro and queso fresco. Serve Immediately.
    ________________

    *If the feta is to salty, soak the block in fresh water for 15 minutes. Rinse, taste, and soak again as necessary.

      

    Comments off

    TIP OF THE DAY: Homemade Ice Cream Sandwiches & An Ice Cream Sandwich Social

    Ice Cream Sandwiches
    Adapt the concept of an ice cream social to a DIY ice cream sandwich social (photo courtesy King Arthur Flour).

    Vanilla Milk
    This vanilla milk is made with honey. Here’s the recipe from A Well Fed Life. You can use your sweetener of choice (ours is Splenda).

    Coffee Milk

    An easy way to make coffee milk: Just add coffee syrup, as in this recipe from Cocktail Crafty.

     

    July is National Ice Cream Month. In our neck of the woods, gourmet ice cream sandwiches have been the rage for a while.

    What makes them “gourmet,” beyond the super-premium ice cream, is the sandwiching—usually homemade cookies in chocolate chip, chocolate chocolate chip, oatmeal, peanut butter and snickerdoodle.

    When we make our own cookies for homemade ice cream sandwiches, we make chocolate-dipped graham crackers. When people ask what they can bring, we assign them a batch of cookies.

    There’s plenty of time to invite friends and family for a casual ice cream social* this weekend or next. You set out the fixings, and let guests make their own sandwiches.

    Then, make up your menu:

  • Cookies: 3″ diameter, plus mini-cookies if desired*
  • Waffles, quartered*
  • Ice cream
  • Sprinkles, mini-chips, chopped nuts
  •  
    Limit the cookie, ice cream and garnish choices the first time out. See what gets consumed most; then you can vary the choices next time.
     
    UTENSILS

  • Ice trays/bins for ice cream
  • Scoops, spoons, spatulas for ice cream
  • Large plates or trays for adding garnishes
  • Paper plates and napkins
  • Tablecloths
  • Trays
  •  
    BEVERAGES

    What beverages go best with ice cream sandwiches?

    Youngsters might clamor for soft drinks, but coffee and tea, hot and iced, go best.

    You know your guests: Are they insistent on beer and wine, or would they be happy with an iced coffee—with a shot of vodka or coffee liqueur?

    Consider these options, each of which can be enjoyed plain or with a shot:

  • Iced coffee
  • Iced tea
  • Vanilla milk and/or coffee milk (recipe follows)
  •  
    RECIPE: VANILLA MILK or COFFEE MILK

    Ingredients Per 8-Ounce Glass

  • 1 cup milk (0%, 1%, 2%) or nondairy milk
  • 1/2 teaspoon of pure vanilla extract
  • 1 teaspoon sugar or substitute
  • For coffee milk: black coffee to taste
  • ________________

    *To estimate how many cookies or waffle quarters you’ll need, multiply 2 cookies/sandwich times 2 sandwiches/guest.

     
    ICE CREAM SOCIAL HISTORY
     
    An ice cream social is a party where people come to eat ice cream.

    Ice cream socials date back to 18th-century America, long before the dawn of electric freezers—not to mention electric ice cream makers. The ice cream was hand-cranked.

    While a laborious undertaking, ice cream socials were very popular, traditional gatherings. According to Wikipedia:

  • The first ice cream social in America was in 1744, when Maryland governor Thomas Bladen served ice cream for a dinner party.
  • The first ice cream social in the White House was in 1802 by President Thomas Jefferson.
  • When ice cream became more available to the middle classes in the mid-1800s, schools and churches began to host ice cream socials. Those held outdoors by the well-to-do became known as ice cream gardens.
  • Some churches and communities still hold ice cream socials today, but an ice cream social is an easy party to throw at home—no “community effort” required.
  • If you have neither garden nor other outdoor space, you can still host a delightful ice cream social.
  •  
    ICE CREAM TRIVIA: THE FIRST FLAVOR

    Many people would guess that vanilla was the first ice cream flavor, but that is far from the case.

    You have to think back to the origins of ice cream, around 2000 B.C.E. in China, when the first ice cream was made from snow, flavored with fruit syrups.

    The concept reached the Middle East via traders, and Alexander the Great brought it to Greece after conquering Persia in 331 B.C.E., where it became a treat for the nobility, who had the servants to fetch snow and ice from the mountains and turn it into dessert. The shaved ice and snow were combined with fruit toppings, honey and nuts—the first sundae, perhaps.

    Vanilla, which originated in Mexico and was used to flavor the cacao drink, didn’t become a flavor in Europe until the 1600s. As in Mexico, only the wealthy could afford it.

    Thomas Jefferson is credited with introducing vanilla to the United States in the late 1700s. He became familiar with vanilla at the court of King Louis XVI, while serving as U.S. minister to France (from 1785 to 1789). When he returned to the U.S., he brought 200 vanilla beans with him, and his cook had learned to make ice cream.

    Here’s the history of vanilla.

      

    Comments off

    RECIPE: Piña Colada Cheesecake Recipes ~ One Gluten Free, One Very Rich

    July 10th is National Piña Colada Day, for which we offer two Piña Colada cheesecake recipes.

    The first is no-bake, family friendly recipe from from Invo Coconut Water.

    It’s gluten free, made with a coconut crust and a lighter filling that uses coconut water instead cream of coconut. It is adapted

    The second recipe is a richer version from Betty Crocker, using a traditional graham cracker crust, cream of coconut, rum and pineapple juice—the latter three, ingredients in a Piña Colada cocktail.

    Here’s the history of the Piña Colada and the original recipe.

    RECIPE #1: PIÑA COLADA CHEESECAKE WITH GLUTEN FREE CRUST

    Ingredients For The Crust

  • 3/4 cup crushed almonds
  • 1/4 cup toasted coconut flakes
  • 1/4 coconut flour
  • 3 tbsp butter, melted
  • 1/2 tsp cinnamon
  •  
    For The Filling

  • 24 oz cream cheese
  • 1 can (8 oz) pineapple chunks, drained
  • 1/4 cup coconut sugar
  • 1/2 cup white sugar
  • 1 envelope unflavored gelatine
  • 10 ounces coconut water
  • Optional garnish: pineapple rings
  •  
    Preparation

    1. MIX the crust ingredients and press them onto the bottom of a springform pan.

    2. WARM the coconut water in a small pan or microwave, sprinkle on the gelatin and allow it to dissolve for 3 minutes.

    3. COMBINE the sugar and cream cheese. Beat in the gelatin mixture and fold in the pineapple chunks. Pour the batter into the pan and crust refrigerate for 5 hours. If using the pineapple rings garnish, press them into the top of the cake an hour into the firming.
     
     
    RECIPE #2: PIÑA COLADA CHEESSECAKE WITH RUM

    Ingredients For The Crust

  • 1-3/4 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  •  
    Ingredients For The Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 3 eggs
  • 3/4 cup cream of coconut
  • 1/4 cup light rum
  • 2 teaspoons grated orange peel
  • 1 can (8 oz) crushed pineapple in juice, drained, juice reserved
  •  
    For The Glaze

  • Reserved 1/2 cup pineapple juice
  • 2 teaspoons cornstarch
  • 1/4 cup sugar
  •  
    For The Garnish

  • 1 can (8 ounces) crushed pineapple in juice, drained
  • 1 jar (24 ounces) refrigerated sliced mango, drained, chopped
  • Optional garnish: fresh mint leaves
  •  
    Preparation

    1. HEAT the oven to 325°F. Wrap the outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.

    2. MIX the crust ingredients in small bowl. Press the mixture onto the bottom of the pan. Bake 8 to 10 minutes or until set.

     

    Pineapple Cheesecake
    [1] Recipe #1, a no bake, lighter cheesecake from Invo Coconut Water.

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/pineapple cheesecake tasteofhome 230r
    [2]This recipe from Taste Of Home is decorated like a pineapple Upside-Down Cake, with pineapple rings and maraschino cherries.

    Pineapple Cheesecake
    [3] You can use a conventional pineapple cheesecake glaze with this recipe from Kraft; but we prefer to carry through the Piña Colada theme with option #4.

    Pina Colada Cheesecake

    [4] This garnish of toasted flaked coconut seems the perfect topping (recipe from Blahnik Baker). Pass around some crushed pineapple for a topping. If you have the time, make a small dice of fresh pineapple.

     
    3. BEAT the cream cheese and 1/4 cup sugar in a large bowl with electric mixer on medium speed, until light and fluffy. Beat in the eggs one at a time, until just blended. On low speed, beat in the remaining filling ingredients except the pineapple. Gently fold in pineapple and pour the filling over the crust.

    4. BAKE for 1 hour 10 minutes to 1 hour 15 minutes, or until the edge of the cheesecake pulls away from the pan but the center of still jiggles slightly when moved. Run a small metal spatula around the edge of pan to loosen the cheesecake.

    5. TURN the oven off and open the oven door at least 4 inches. Let the cheesecake remain in the oven another 30 minutes. Cool in the pan on a cooling rack for an additional 30 minutes. Refrigerate at least 6 hours or overnight before serving.

    6. MAKE the glaze. In 1-quart saucepan, mix the reserved pineapple juice plus enough water to equal 2/3 cup, along with the cornstarch and sugar. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute, stirring constantly, until the glaze is slightly thickened. Cool 20 minutes at room temperature.

    7. TOSS the glaze with in large bowl with the pineapple and mango. Spoon onto the top of cheesecake when ready to serve. Garnish with mint leaves.

      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.