 Eli's
Candy Cane Cheesecake
Crust
Graham Cracker Crumbs
1/4 cup sugar
1/3 cup melted butter
Mix graham crumbs, sugar
and melted butter. Press into a 9-inch batter springform
pan. Refrigerate while making batter. Pour batter into
crust and bake in preheated 350 degree oven for 45 minutes.
Allow to rest in oven about 1 hour, then cool in refrigerator.
Batter
3 eggs
1 cup sugar
5 (8 ounce) packages cream cheese at room temperature
1 cup sour cream
2 teaspoons salt
1 teaspoon vanilla
6 ounces candy cane chopped
Beat cream cheese and sugar
together at medium speed. Add eggs and beat until smooth;
mix in sour cream, vanilla and salt. Add candy cane pieces.
Decorating
3/4 quart heavy whipping cream
3 ounces sifted powered sugar
Whip mixture until firm or
stiff peaks form. Note: Don't over mix. Decorate
with candy cane candies (size and shape used is your personal
choice).
For more delicious recipes,
ideas and information, visit Eli's
Cheesecake Company's Web Site.
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 Honey-Blue
Cheese Fondue
Makes 6 servings
Prep time: 10 minutes
Cook time: 5 minutes
1/2 cup heavy cream
1 teaspoon cornstarch
1 teaspoon lemon juice
2 cups (about 8 ounces) blue or domestic Gorgonzola cheese,
crumbled
3 tablespoons honey
2 tablespoons walnuts, chopped and toasted
For dipping: Fresh figs,
dates, apricots and apples (or other fresh/dried fruits)
In a small saucepan heat cream and cornstarch over medium
heat, add lemon juice. Cook and stir until mixture thickens.
Add cheese, one spoonful at a time, stirring until cheese
is melted before adding more. When all the cheese has
been added, stir in honey.
Transfer fondue to a ceramic or enamel fondue pot, sprinkle
with toasted walnuts and keep warm over a fondue burner.
Serve immediately with figs, dates, apricots and apples.
 For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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A
Port Wine & Guava "Fondue" with Dried
Fruits and Toasted Nuts
2 ancho chilies, steamed
and seeds removed, toasted and roughly chopped
1 1/2 cups freshly squeezed orange juice
3/4 cup Spanish sherry wine vinegar
1 1/2 cups chicken stock
1 cup port wine
1 1/2 cups currant jelly
1 1/2 cups guava jam
1/4 cup raisins
1/4 cup currants
1/4 cup dried cherries, roughly chopped
1/4 cup dried figs, roughly chopped
1/4 cup dried mangoes roughly chopped
1/4 cup dried pineapples, roughly chopped
Assorted cheeses: Brie, Edam
For dipping: Port du Salut and Swiss
Put the ancho chilies in
a small heavy saucepan with the orange juice and reduce
by half. Add the sherry vinegar and chicken stock and
reduce by 2/3. Then add the port wine and reduce it to
about 1/2 cup. Add the jelly and jam and allow to boil
once and immediately remove it from the heat and strain.
Discard the solids. Reserve the port jam. Fold the dried
fruits into the port jam and stir. To serve warm the mixture
together as for fondue and serve with a wide variety of
cheeses.
Note: It is best to
scatter toasted pine nuts and walnuts across the fondue
just before serving so that they stay visible and don't
get soggy.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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 Plum
and Walnut Baked Brie
Makes 6-8 servings
Prep time: 5 minutes
Cook time: 10-15 minutes
2 tablespoons (1 ounce) plum
preserves
2 teaspoons water
1 wheel (15 ounces) of ripe Brie, well-chilled and rind
left on*
1 firm ripe red plum, thinly sliced**
1-2 tablespoons chopped walnuts
Preheat oven to 350° F. Melt
preserves and water in small pan over low heat. Brush
melted preserves over top and sides of well-chilled Brie.
Arrange plum slices decoratively on top of Brie. Brush
fruit with additional melted preserves. Sprinkle with
walnuts. Place Brie on foil-lined baking sheet with low
sides. Bake for 10-15 minutes in center of oven until
heated through. Remove from oven and let sit for 2-3 minutes.
With large spatula, carefully transfer to serving platter.
Serve with assorted Lahvosh
crackers, torn pieces of Tuscan bread and pear slices.
*Other size wheels
of Brie may be substituted, just increase or decrease
amount of topping as needed.
**Any seasonal fruit may be substituted for the plums,
such as nectarines, apricots or pears.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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Double
Cheddar Mashed Potatoes
with Horseradish
Makes 8 servings
Prep time: 10 minutes
Cook time: 25 minutes
2 1/2 pounds (6-7 medium-sized)
Russet baking
potatoes peeled and cut into 1-1/2 inch chunks
3 tablespoons softened butter
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded white Cheddar cheese
1/2 cup warm milk
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives or parsley
Salt and pepper to taste
Additional shredded cheese for sprinkling on top
Cook potatoes in large pot
of boiling water until very tender, about 18 minutes.
Drain in colander. Return potatoes to pot and mash with
potato masher. Stir in butter and cheeses and mix until
smooth. Add milk to make a creamy consistency. Stir in
horseradish and half of the chives. Season to taste with
salt and pepper. Place in serving bowl and sprinkle with
additional cheese and remaining chives.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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|
December
1999 
