This are a great snack. I do make these in bulk and TRY to freeze them but we tend to eat them all when they are in the house.
Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts
Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.
Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.
Saturday, September 20, 2008
My FAV Cheesecake recipe - Pear Caramel Cheesecake
Pear Tarte Tatin Cheesecake
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Coconut Milk Soups
NT COCONUT CHICKEN SOUP
Serves 4
1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.
Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock
Tomato, Coconut, Corn Soup
1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.
Serves 4
1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.
Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock
Tomato, Coconut, Corn Soup
1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.
Cream of Mushroom Soup
Ingredients:
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)
Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.
Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.
I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.
I make this in LARGE batches and freeze in pint jars...which equal a can of soup.
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)
Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.
Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.
I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.
I make this in LARGE batches and freeze in pint jars...which equal a can of soup.
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