Saturday, March 20, 2010

Raspberry Cheesecake


5 oz graham cracker crumbs

3 tablespoons of sugar

5 tablespoons of butter melted


16 oz cream cheese softened

1/2 cup sugar

1/2 teaspoons of vanilla

pinch salt

2 large eggs

3 tablespoons of Chambord liqueur


8 ounces of sour cream

1 tablespoons of sugar

1/2 teaspoon of vanilla

1 tablespoon of Chambord liqueur

1 cup of fresh raspberries

Preheat oven to 350 degrees F.

To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" spring form pan.

To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended.

Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown.   Loosen cake from rim of pan. Let cool and remove rim of pan.

To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm.

Top with fresh raspberries just before serving.

YIELD: 8 Servings

Friday, March 12, 2010

Vodka Steak Marinade

1/3 Cup  Sobieski Polish Vodka

1/4 Cup  Fresh Squeezed Lime Juice

3 Tablespoons  Dark Brown Sugar

2 Tablespoons Of Crushed Tellicherry Black Peppercorns

1/4 Cup Extra Virgin Olive Oil

1 Tablespoon Sea Salt

3 Large Fresh Minced Garlic Cloves

3 Tablespoons Fresh Diced Parsley

2 Tablespoons Fresh Diced Thyme

Serving Size 6        68 Calories Per Serving     2 Grams Of Fat

I absolutely love this vodka steak marinade.

Use a  medium size glass mixing bowl - add the Sobieski Polish Vodka, fresh squeezed lime juice, dark brown sugar, crushed black peppercorns, extra virgin olive oil, sea salt, garlic cloves, diced parsley, and diced thyme. Using a metal whisk, whip the ingredients together until you have an even distribution of ingredients, and all of your sea salt has fully dissolved.

Remove enough marinade and refrigerate until ready to grill the steaks ( you don't want to use the marinade the steaks were in, you could get a food borne illness.)

When I used this steak marinade, I poured it into a freezer bag along with four flank steaks, and then worked the marinade over the meat by squishing the bag around. I let the steaks marinate for twelve hours, and they came out just full of delicious flavors.

Heat the the marinade before using it to basted the steaks while grilling ...  With regard to the vodka selection, I'm a huge fan of Polish vodka, and recommend you try it if you haven't done so already.

Ten-Minute Bruschetta

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained

2 tablespoons chopped fresh basil leaves

1 tablespoon extra-virgin olive oil

1 clove garlic, finely chopped

16 slices (1/2 inch thick) baguette (about 6 oz), toasted

1. In medium bowl, mix tomatoes, basil, olive oil and garlic.

2. Spoon mixture onto toasted bread slices. Serve immediately.

High Altitude (3500-6500 ft): No change.
Of course bruschetta would taste better with fresh tomatoes but since this is an easy fast recipe I thought the canned ones worked just fine. Just drain them as much as possible so not runny. I added a little mozzarella cheese to the tops and baked until melted. I will definitely make this again.

Good recipe, but I like to use fresh ingredients, roma tomatoes are the best instead of canned, and add salt & pepper and a drizzle of balsamic vinegar and it will be the best bruschetta you've ever had!!!

Thursday, March 4, 2010

Peasant Soup

12 Servings

1 pound dried great northern beans

6 cups water

3 carrots, sliced

3 celery ribs, sliced

2 medium onions, chopped

2 garlic cloves, minced

2 bay leaves

1 can (14-1/2 ounces) diced tomatoes, undrained

1 teaspoon dried basil

1/2 teaspoon pepper

2 tablespoons Crisco® Pure Olive Oil

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

•Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender.

•Discard bay leaves. Add oil and heat through. Yield: 12 servings (3 quarts).

Nutrition Facts: One 1-cup serving equals 140 calories, 3 g fat (0 saturated fat), 0 cholesterol, 73 mg sodium, 22 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 1/2 fat.