Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today's recipes are for some very festive holiday desserts. Always saving the best for last and thanks to Patricia Rain for the last two recipes. Happy holidays Patricia and to all of our Recipe Club members. There will be no more Recipe Club mailings until Monday, but look for the Sunday Culinary Times. Oh yeah! Go ahead and eat too much! It's OK! Really! -------------------------------------------------- Pumpkin Frangelico Cheesecake Ingredients: Crust: 1-1/2 cups ground gingersnaps 2 tablespoons sugar 2 tablespoons melted butter 1/4 cup chopped hazelnuts Filling: 3 8-ounce packages cream cheese 3/4 cup sugar 4 eggs 2 cups sour cream 1/2 cup Frangelico liqueur 4 tablespoons melted butter 3/4 cup pumpkin 1/2 teaspoon cinnamon 1/4 teaspoon ground clove 1/4 teaspoon allspice 1 teaspoon vanilla Topping: 1 cup sour cream 2 tablespoons Frangelico Procedure: Crust: Combine gingersnap crumbs with sugar and butter, blend thoroughly. Line bottom of 9-inch springform pan with crumbs. Sprinkle crust with hazelnut crumbs. Chill while preparing other ingredients. Filling: In a mixer bowl, beat cream cheese and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend first cup of sour cream, the 1/2-cup Frangelico, the 4 tablespoons butter and the vanilla. Pour into prepared crust. Bake at 325 degrees for 65 minutes or just until set. Turn off oven and let cake remain in cooling oven for 1/2 hour. Topping: Stir together sour cream and Frangelico, spread over cheesecake. Return to oven for 3 minutes. Cool, then cover and chill. -------------------------------------------------- Prairie Harvest.com The Holidays are here and you are looking for the very finest specialty foods? Listen to this! Foie Gras, Chinese Black Truffles, South Dakota Goose Breast, Truffle Oil and Butter, Dry Aged Buffalo Prime Rib, Elk Loin Roasts, Fresh Russian Wild Boar, Air Chilled Natural Chicken, Pheasant, Duck, Steaks, Huckleberries and more! All you have to do is click here! http://html.chef2chef.net/goto.php?id=147 -------------------------------------------------- This recipe was given to me by my aunt. Lemony Cheesecake Bars Yields 16 bars For best results, slice the cheesecake bars with a warm knife, wiping off the blade between cuts. Ingredients: Crust: 1 cup all-purpose flour 1/4 cup sugar 1 teaspoon finely grated lemon zest 1/8 teaspoon salt 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled Filling: 1 tablespoon plus 2 teaspoons cornstarch 1/2 cup cold water 2 large eggs yolks 1-3/4 cups sugar 1/4 cup fresh lemon juice 1 teaspoon finely grated lemon zest 1-1/4 pounds cream cheese, softened 2 tablespoons all-purpose flour 3 large eggs, at room temperature 1/4 cup sour cream 1 teaspoon pure vanilla extract Procedure: Crust: Preheat the oven to 325 degrees and position a rack in the center. Butter a 9-inch square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2-inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm. Filling: In a small bowl, dissolve the cornstarch in the water. In a medium saucepan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl, stir in the lemon zest and let cool. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust. Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve. MAKE AHEAD: The cheesecake bars can be refrigerated in the pan for up to 3 days. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net GatewayGourmet, we would like to offer you the opportunity to win 6 pucks (1.5 oz containers) of More Than Gourmet's Classic Stock Reductions. Demi-Glace, Chicken Sock, Venison Stock, Veggie Stock and more: http://www.gatewaygourmet.com/chef2chef_special.htm Win a 6-month Salsa Kiss Club of the Month Membership valued at $150! That's one specially selected free salsa and one free gourmet hot sauce every month for 6 months delivered to your door. http://html.chef2chef.net/goto.php?id=374 Register to a copy of the Chef of the Month, Jerry Traunfeld's cookbook, The Herbfarm Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- These next two recipes come from our great friend, Patricia Rain, AKA The Vanilla Queen. If you ever need to know anything about vanilla or need the finest vanilla products, Do not stop, go directly to http://www.vanilla.com Double Vanilla Poundcake with Rum-Vanilla Glaze Poundcake is an "old faithful" in my repertoire. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it's perfect for Bread Pudding or Triffle. I've paired it here with Crème Anglaise. You can pour the custard over slices of cake for a triple vanilla wonder. Ingredients: 1 large vanilla bean, split or cut into pieces 1 cup milk, room temperature 4 cups flour, sifted 1 tablespoon baking powder 1/2 teaspoon salt (if using salted butter, delete) 2 cups unsalted butter, softened to room temperature 2-1/2 cups vanilla sugar 6 jumbo eggs, room temperature 1 tablespoon pure vanilla extract Instructions: Preheat oven to 350 degrees. Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off and set aside. Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside. In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes. Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract. On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry. Cool the cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake. Rum-Vanilla Glaze Ingredients: 1 cup sugar 1 cup water 1 tablespoon pure vanilla extract 1/4 cup rum or brandy (optional) Instructions: Place sugar and water in a small saucepan, add in the reserved vanilla bean and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum. Source: Vanilla.com -------------------------------------------------- Cedar Hills Seasonings At Cedar Hill Seasonings we have over 20 years expertise in blending gourmet seasonings that are both tasty and healthy. Apart from every-day use, our seasonings are also suitable for those who suffer from dietary problems such as borderline diabetes, heart problems, overweight and obesity, and high blood pressure. Our seasonings have no salt, no sugar, no msg and no preservatives. Every ingredient is good for you. But what you'll notice as soon as your start using Cedar Hill Seasonings is the fresh flavor they add to your food. It's like having a secret garden in your kitchen!! http://www.cedarhillseasonings.com/c2c_land.asp -------------------------------------------------- Cherry-Vanilla Chocolate Cake with Truffle Frosting Cake Ingredients: 1-1/2 cups thick sour cream 1-1/2 cups sugar 2 tablespoons butter, melted 4 teaspoons pure vanilla extract, preferably Mexican Scant 2-1/4 cups unbleached flour or cake flour 1/2 cup unsweetened cocoa 1-1/2 teaspoons baking soda 1/2 teaspoon salt 4 eggs Instructions: Preheat oven to 350 degrees. Grease two 9-inch round cake pans or one 9 x 13 x 2-inch pan. Mix together sour cream, sugar, butter and vanilla extract. Sift together the flour, cocoa, baking soda and salt. Add to sour cream mixture. Beat in eggs, one at a time. Pour into pan(s) and bake until the cake springs back when lightly touched (about 20 - 30 minutes, depending on pans used). Cool on rack for 10 - 15 minutes. Remove cake from pans and sprinkle lightly with Kirsch (cherry brandy). If the cake has been baked in one large pan, cut cake in two layers and sprinkle both layers with Kirsch. Filling Ingredients: 12 to 16 ounces cherry preserves 2 tablespoons Kirsch 2 teaspoons Tahitian vanilla extract Mix well and reserve 2 teaspoons of preserves to use as glaze. Place bottom layer of cake on serving dish. Cover with cherry preserves, then place top layer onto cake. Frost with Truffle Frosting. Decorate cake with fresh cherries that have been pitted and glazed with the balance of the preserves, and sprigs of mint. Truffle Frosting Ingredients: 1 cup sugar 1 cup heavy cream 4 ounces unsweetened chocolate, broken into small pieces or run through food processor 1/4 pound unsalted butter (8 tablespoons) pinch of salt 1 tablespoon Tahitian vanilla extract Instructions: Place sugar and cream in a heavy, medium-sized saucepan and bring mixture to a boil. Reduce to a simmer and cook for 8 minutes. Remove from heat and add chocolate and butter, cut into little pieces. Mix well. When chocolate and butter are completely melted, add pinch of salt (optional) and vanilla extract. Place in refrigerator until mixture has cooled. If necessary, beat with a spoon or whisk until frosting is the right consistency for frosting the cake. Source: Vanilla.com -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
