Crabmeat Cheesecake @ Palace Café
pecan crust, mushroom sauté, Creole Meunière sauce, Gulf crab claws @ Palace Café in NOLA
Savory Cheesecakes Four Ways | Food Network
Up your cheese board game with these stunning savory cheesecakes… FOUR ways! ????
#InspiredBy the food imposter challenge on #KidBakingChampionship.
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Savory Cheesecakes Four Ways | Food Network
How To Make Fried Crab Bites | Easy & Delicious Crab Balls Recipe #MrMakeItHappen
When I go out to eat, I'm the type of person that has to order multiple appetizers because I can't decide what I want and I need to try everything lol. This Appetizer recipe is among one of the most delicious things I've ever come up with. Let's get in the kitchen and #makeithappen
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Shopping List:
8 oz cream cheese
8 oz crab meat (lump, claw, or special)
1 tbs sour cream
2 tsp worcestershire sauce
2 tsp hot sauce
1/4 cup bread crumbs
1 cup frozen spinach (cooked and dried)
flour
1/2 lemon juiced
bread crumbs
2 eggs
All-Purpose Seasoning & old bay
1/2 cup mozzarella cheese (optional - can be added to the crab mixture for a more cheesy texture)
Sauce:
1/4 cup mayo
1-2 tbsps sriracha
2 tbsps ketchup
worcestershire sauce
1 pinch of sugar
old bay
smoked paprika
1 tsp garlic paste
Directions:
Begin by chopping your spinach and microwaving for 60 seconds. Dry with a paper towel. Add 8 oz of room temp cream cheese to a mixing bowl, along with spinach and mix to combine. Add sour cream, worcestershire & hot sauce, and season to taste. Fold in your crab meat and add some fresh lemon juice. Next, Slowly fold in 1/4 cup of bread crumbs to act as a binder. Next, place this mixture in the fridge for at least 30 minutes. Whisk eggs and heavy cream together and place flour in 1 bowl and bread crumbs in a separate bowl. Form your crab filling into meatball size crab bites and place in the flour - then egg - then bread crumbs. Fry at 350 degrees for 3-4 minutes or until golden brown.
Beth's Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH
Learn how to make my Creme Brûlée Cheesecake recipe, a real showstopper of a dessert! It's the perfect dessert recipe when you need to impress a crowd.
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Profiteroles
Chocolate Mousse Cake
BETH'S CRÈME BRULEE CHEESECAKE RECIPE
Serves 8-10
INGREDIENTS:
For crust:
9 graham crackers
1 tbsp (13g) sugar
pinch of salt
5-6 tbsp (75-90ml) of melted butter
For Filling:
15 ounces (424g) ricotta cheese
8 ounces (230g) whipped cream cheese
8 ounces (230g) mascarpone cheese
¾ cup (150g) of sugar
3 eggs
2 vanilla beans, scraped of their seeds
For Topping:
3 tbsp (22g) white sugar
Kitchen Torch
METHOD:
Preheat oven to 325F (162C)
Place graham crackers in a large Ziploc bag and whack them with a rolling pin until crushed. Roll over them with rolling pin until a fine crumb forms. Transfer to a bowl, add sugar, salt and butter.
Prepare a 9 inch (23cm) spring form pan. Grease it and then wrap the bottom and sides with foil to create a seal for the water bath it will ultimately go into.
Transfer crumbs into spring form pan. Press crumbs into pan, with a measure cup to pat down. Bake for 10 mins until fragrant and set. Set aside to cool.
Meanwhile, in a food processor combine the 3types of cheese. Pulse to combine and blend until smooth. Add sugar, pulse, add eggs, one at a time, pulsing in between each addition. Add vanilla bean seeds and pulse.
Transfer batter into the cooled cheesecake pan.
Then place a large roasting pan in the oven. Place cheesecake in roasting pan, THEN fill roasting pan with hot water, until it reaches half way up the sides of the cheesecake pan, creating a water bath.
Bake for 45-50 mins until just set and slightly giggly. Then TURN OFF OVEN, open oven door slightly, and allow cheesecake to drop in temperature for 15 mins.
Remove cheesecake pan from bath. Leave roasting pan in oven until water cools down.
Remove foil from pan over the sink to drain any water.
Allow cheesecake to cool for 30 mins. Then place uncovered in the fridge overnight or for at least 4-6 hours.
Before serving. Run a sharp knife around the perimeter of the cheesecake to loosen. Then release the cheesecake spring,
Then sprinkle 3 tbsp of white sugar in an even layer on top of cake. Then taking a kitchen torch, brulee the top of the cake. It will turn into little melted sugar dots and then pools of burnt sugar. Brulee top in this manner. Place on cake stand. Top with 3 raspberries dusted with powdered sugar and a sprig of mint. And serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Oeuf Aux Pomme De Terre and Savory Crabmeat Cheesecake (Eggs in a Potato Skin / Crabmeat Cheesecake)
Eggs! Two fantastic and elegant ways! Soft scrambled with shallots and sour cream in a baked crispy potato skin, and in a savory soufflé with crabmeat!
How To: Perfect Baked Cheesecake ???? Miso Caramel Cheesecake | Marion's Kitchen
Creamy caramel miso cheesecake with a buttery biscuit base and a spicy salt on top - yes even my desserts have a bit of spice folks!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.