VANILLA BEAN CHEESECAKE TART WITH ROASTED RHUBARB - RECIPE
Today we made this simple but elegant Vanilla Cheesecake Tart with Roasted Rhubarb! A simple graham cracker crust, upgraded with browned butter. The creamy cheesecake filling is flavored with fresh vanilla bean. What makes this recipe for me is the soft, silky, just-sweet-enough roasted rhubarb. It adds flavor and color to this light, perfect for spring cheesecake tart!
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Recipe below!
Yield: one 10 tart
For the tart crust:
10 graham crackers, finely crushed
6 tablespoons (3/4 stick) butter, browned
1 tablespoon sugar
1/2 teaspoon fine sea salt
For the cheesecake filling:
8 oz. cream cheese, room temperature
8 oz. sour cream, room temperature
1/2 cup white sugar
2 eggs, room temperature
juice of 1/2 a lemon
zest of one lemon
seeds of 1 vanilla bean
pinch of salt
For the roasted rhubarb:
12 oz. (340 grams) fresh rhubarb, leaves and stems removed
1/3 cup sugar
split vanilla bean (from the cheesecake filling)
juice of 1/2 a lemon
Directions:
Make crust: put oven rack in middle position and preheat oven to 350°F. Lightly butter a 10 inch tart pan with a removable bottom. Stir together all crust ingredients in a bowl and press evenly on bottom and up side of tart pan.
Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 30 minutes.
With an electric mixer whip the cream cheese and sour cream together until light and fluffy.
Whip in the sugar followed by the eggs, lemon zest, lemon juice, vanilla bean seeds and salt. Beat on medium-high speed until light, fluffy, and smooth.
Pour the filling into the cooled tart crust and bake until puffed and set, but still slightly wiggly in the center, 20-25 minutes.
Let the tart cool to room temperature then refrigerate for at least 2 hours and up to overnight before serving.
Roast the rhubarb: slice the rhubarb into 2-3 inch lengths. Toss it in a baking dish with the sugar, lemon juice and vanilla bean.
Roast until soft and juicy, about 20-25 minutes. Let cool before arranging on top of the chilled cheesecake tart.
Serve.
Enjoy!
Recipes to celebrate the arrival of spring
With Passover now underway, Easter just a week away and temperatures staying above 72 degrees these days, it’s starting to officially feel like spring in L. A. To kick it off, I created an Easter-ish menu that celebrates the ingredients that remind me of the season and holiday: lamb, new potatoes, mint and coconut. Like most seasonally-minded cooks in Southern California, I note the different seasons not by the calendar month but by which ingredients are in the market. In anticipation of all the new green things and non-citrus fruits appearing in the market, I’m taking screenshots of recipes, dog-earing pages in cookbooks and having chats with fellow cooks to collect recipes to use with all the goods. For new baby artichokes, I turn to Bavel’s treatment of low-simmering them in olive oil teeming with spices and lots of herbs like mint, cilantro and parsley. Fava beans are somewhat of a chore to coax from their pods, and then skins, but I make a day out of it and freeze all the beans to use when a craving hits — this dead-simple scampi pasta makes great use of a hearty handful of them. For all other peas and their relatives, I love this recipe from the Exchange that dresses them in a tart salsa verde-meets-pistachio pesto sauce that just screams “spring! ”For new potatoes, I treat them as simply as possible — see my recipe for marble-sized ones dressed in a mint and lemon sauce — to preserve their earthiness. I prefer to serve them warm, too, so they soak up whatever flavorful sauce I dress them with, like the mustardy vinaigrette in this recipe, which coats them in oniony nigella seeds. Then, for something sweet, it’s got to be rhubarb, of course. I love the sour stalks roasted and served with duck or lamb, but sometimes you really do want to give over to convention and make a bubbly, sweet strawberry-rhubarb crisp. While winter’s leftover, cooler nights still hang around, it’s the perfect thing to eat and dream of warmer spring temps, indigo jacaranda blossoms and the kind of eating that celebrates the season of renewal. Make the pistachio pipian a day or two before you plan to make the salad so once you’re ready to cook, all you have left to do is blanch the peas and chop up any herbs at the last the time: 1 hour. Turning, the process of removing the tough outer leaves from baby artichokes to prepare them for cooking, is much easier than on mature artichokes. Do this up to 2 days ahead of time and keep the artichokes in a bowl of cold water — mixed with lemon juice to keep them from browning — until ready to the time: 50 minutes. Dressing potatoes in a mustardy vinaigrette while they are still warm allows them to soak up the dressing, becoming extra flavorful. Keep nigella seeds on hand for other recipes after this — they’re great used in place of sesame seeds, or as a crunchy topping for roast onions, carrots or other root the time: 30 minutes. Preparing fava beans is not hard but takes some time.
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The Chosen Food
The White House Office of Public Engagement and the National Endowment for the Humanities host an interactive event with curators of the Chosen Food, an interactive exhibit currently on display at the Jewish Museum of Baltimore that explores the relationship between the customs and culture of the American Jewish community and food , the White House Kitchen, and Jewish celebrity chefs to explore the unique histories and lore of these foods and their place in the American Jewish experience. March 28, 2012.
Apple-Berry Tart with Cinnamon-Walnut Crust - Savory
Instead of flour, this dessert’s crisp crust relies on toasted walnuts and matzo meal for structure. Tart berries and sweet apples join forces for a delectable, fruity filling. Get the full recipe at Visit our website for more recipes, videos and tips.
Cranberry Apple Crumble Recipe | Desi~licious RD
Cranberry Apple Crumble Recipe (Vegan & Gluten-Free):
In this episode, Desi~licious RD, Shahzadi, is making Cranberry Apple Crumble Recipe. It's easy to make, vegan, gluten-free and packed full of nourishing ingredients. Yup, it's my Desi~licious healthier spin on dessert, using wholegrain oats, relying on the sweetness and flavour of dried cranberries, apples and coconut. And guess what? It isn't loaded with added sugar either! No matter what season, this luscious recipe will satisfy that sweet tooth.
HOW TO MAKE CRANBERRY APPLE CRUMBLE
1. Begin by preheating the oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine the oats, coconut flour, 1/4 tsp cinnamon, coconut sugar, and chopped almonds. I've kept the almonds rough and rustic to enjoy the crunch.
3. Now mix in the melted coconut oil until well combined. The mixture should be crumbly, but the coconut oil should be evenly distributed.
4. In a small saucepan, add dried cranberries and water. Bring to boil and simmer on low heat for 4-5 minutes or until the cranberries are soft and plump.
5. Now prepare the apples. I am using local Ontario Fuji apples. Besides being one of the sweetest apple variety, they're firm and hold well in baking recipes. You could use honey crisp or ambrosia too. They work just as well. Chop the apples into small to medium pieces.
6. Transfer the chopped apples to a 12 X 8-inch rectangular covered baking dish or pan.
7. Right about now, your cranberries should be done - Time to blend! Add to a small blender and use the pulse function. There's no need to over blend, some lumpy, soft bits are fine and add to the personality of the dish. You should end up with a jam-like consistency - which is perfect because we're going to spread this over the apples.
8. Now it's time to add the crumbly oaty coco-nutty mixture on top of the apples. Use your hands to flatten the topping, so it's nicely packed.
9.Bake for 30 minutes with the lid on. Then remove the lid and bake for an additional 15 mins to get a heavenly golden topping. If only you could smell the scent in my kitchen! Heavenly!
10. Cool for 5 minutes - if you can wait that long! Serve while warm and savour every bite!
Get my top tips and the written recipe:
Desi~licious RD, Shahadi hopes you enjoyed this recipe. Leave Shahzadi a comment below with your fave way to curb that sweet tooth.
For more inspiration on living a healthy life, ethnic food recipes, diets, and more - drop by Shahzadi’s blog.
#glutenfreedessert#applecrumblerecipe#cranberryrecipe#vegandessert#howtomakeapplecrumble#healthydesserts#healthydeliciousrecipes#easyrecipes#easydessertstomakeathome
Flourless Chocolate Cloud Cake | Waitrose & Partners
With its crisp outside and fudgy centre this is a wonderfully indulgent Easter or Passover pudding.
Preparation time: 20 minutes plus cooling
Cooking time: 35 minutes
Serves: 10 - 12
Ingredients:
250g salted butter, plus extra for greasing
250g dark chocolate, chopped
1 tbsp espresso coffee powder
6 large eggs, separated
250g caster sugar
60g cocoa powder, sifted, plus extra for dusting
300g pack frozen summer fruits
200ml crème fraîche
Mint leaves, to serve
For the full recipe |
To visit our website | waitrose.com