Cranberry Orange Cheesecake with Cardamom




Cranberry Orange Cheesecake with Cardamom

 

Happy Thanksgiving to All!

Here's a sneak peek at a photo from my soon to be published cookbook, 52 Weeks of Cheesecake. 

I've been working on the cookbook ever since closing Wisconsin Cheesecakery, and this year one of my goals was to complete the book in time for Christmas.  It's going to be close, I've still got some editing to do and final photos to add, but I think I might be done in time for holiday sales around mid-December.



This is a photo that will be in the cookbook along with the recipe for my Cranberry Orange Cheesecake with Cardamom.  If you'd like to try it, stop in at Delaney's this week or next while we have it available for a limited time. 

Hope your Thanksgiving is safe, relaxing and filling!

Lisa, Tim and the Kitties3

Curried Lentils and Mustard Greens

I've got it!  What to do with all those mustard greens we got in the CSA late this year.  I'll never wonder again...this is the recipe.

Curried Lentils and Mustard Greens (with optional shrimp and scallops)

Due to Crohn's I've developed a deficiency in B-12 and Vitamin D.  So, I've been researching which foods I can increase in my diet to help with the deficiencies.  B-12 deficiency is unusual, and can be difficult for me to overcome.  Because of Crohn's my body doesn't absorb nutrients like everyone else.  Unfortunately the foods highest in B-12 are those I cannot digest...proteins and meats.  But, they are also found in fish and shellfish, which I can digest (and eggs, which I hate).  So, foraging in my cupboard and refrigerator today I found some lentils and a huge bunch of mustard greens.  I stopped at the co-op and picked up some Laughing  Bird shrimp and bay scallops (1/2 lb of each ).  Here's the recipe I made today, and it was so good we'll make it again soon.

2-3 tbsp olive oil
2 carrots, diced
2 stalks celery, diced
3 small onions, diced
2 tsp kosher or sea salt
3 cloves garlic, minced
1 to 2 tbsp grated ginger
2 tsp coriander seeds, freshly ground
2 tbsp cumin seeds, freshly ground
2 tbsp red pepper flakes
1/2 tsp hot curry powder
2 tsp curry powder
1 cup lentils
3 cups chicken broth, warmed
1 bunch mustard greens, chopped and washed
2 tbsp butter
1/4 cup dry sherry
2 tbsp lemon juice
1/2 lb Laughing Bird shrimp (or other small peeled, deveined shrimp)

1/2 lb bay scallops

In a large saucepan heat olive oil, then add carrots,celery, onion and salt.  Cook 10-12 minutes over medium heat, or until onions are transluscent.  Add garlic and ginger, pepper flakes, curry powder and coriander and cumin.  Stir well, cook about 2 minutes.  Add lentils and cook another 2 minutes.  Add chicken broth, increase heat and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Add mustard greens, stirring to incorporate, cover and simmer for 25 minutes.  Add butter, sherry and lemon juice, cover and cook an additional 10 minutes.  Add shrimp and scallops and cook just until shrimp is light pink and scallops no longer transluscent.  Add salt and pepper to taste, if required.  We didn't need more.

Serve immediately and turn the pot off so the shellfish doesn't continue to cook. 

Makes about 4 servings, depending on how many helpings you have. 

To serve leftovers, reheat gently so as not to make the shellfish tough.

Great on its own or served with naan or crusty bread.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies...need I say more?!! What a fantastic treat for October, or anytime really.  What the heck are whoopie pies, you're asking?  Well, you simply haven't lived if you haven't had one of these scrumpdelicious treats.  I found this recipe in the King Arthur Flour magazine and decided to make them for Sawyer's birthday.  (Sawyer is our neighbor who just turned 11).  I think the adults liked them as much or more than the children did.  If you like pumpkin anything you'll love these.  They have a great mixture of spices that reminds you of home.  I would suggest using fresh pumpkin.  One pie pumpkin was just enough to get the 1 1/2 cups pumpkin required for the recipe.  All you do is cut the pumpkin in half, scoop out the seeds (and save them for roasted pepitas) then bake the pumpkin cut side down at 350° for about 45 minutes, or until a fork pierces the outer skin easily.  Remove from the oven and flip over so it will cool more quickly.  Once cool enough to handle, scoop out the pumpkin and measure for your recipe.  Any leftovers can be used for smoothies, empanada filling, or whatever you like.  One note on the recipe, I used a regular sized scoop and they turned out way too big.  They spread quite a bit while baking, so use a small scoop (or just a half portion of your regular scoop), or a pastry bag and portion out so they are about 2-3 inches in diameter.  Since I was making these for children I didn't add the crystallized ginger, but I would add it if making for adults.  This recipe is a keeper!

For toasted pepitas, take pumpkin seeds you scooped out and remove the larger chunks of stringy guts.  Don't wash the seeds, though because the natural flavors from the pumpkin guts make the pepitas tasty.  Spread them out on a sheet pan and bake with the pumpkin.  They should be completely dried when done.  Then, melt some butter in a pan and add your favorite seasonings.  I used some dried cayenne pepper, a little sea salt, some freshly ground cumin and a pinch of black pepper.  Stir in the pumpkin seeds until well coated, then spread them back out onto a sheet pan and bake at 250° for about 45 minutes, stirring a couple of times during baking.  mmm...pepitas!

Beast's Been Busy

Beast is sorry for neglecting his blog...he has been busy in the kitchen this week, helping with preparations for food for Tim for the week while Lisa works doubles all week for World Dairy Expo.  We cooked up a storm on Sunday and Monday and now won't be cooking until probably Sunday or Monday.  We made Leek and Potato Soup; Veggie Chili with Quinoa; Red Elk Tenderloin with beets sauteed in butter and cauliflower from JenEhr farm; Sausage Biscuits and Gravy with sage sausage from Jordandal Farm; Enchilada casserole with Ground Beef and Chorizo from Jordandal Farm; and last but definitely not least, Pork and Greens.  Needless to say the freezer gained a few pounds in addition to stocking the refrigerator to the gills for the week.  There was also some left over quinoa for a Mediterranean Quinoa salad with kalamata olives, feta and tomatoes from the garden.  We also saved some of the beans that went into the chili to make a beans and rice dish for late night snacking after work.
We'll be back to baking and cooking soon, with a new recipe for Gluten Free Chocolate Steamed Pudding Cheesecake, specially for my Sissy!

It's Hot and Humid-Must be Time For Canning!

Today it was about as hot and humid as it has been this summer and the rest of the week is supposed to be a dripping treat too.  So, that got me to thinking...it must be time to do some canning.  One rule of canning is that it must be in the 90's with humidity levels above 80% or don't bother, you won't be able to complain enough about why you have to can in the heat and humidity of the summer :)  Oh, and most important, you cannot cheat and do this in an air conditioned home--you've got to sweat it out in an 80 year old home with no air conditioning of any kind.  Thank goodness the neighbors have a pool...maybe I can jump in during processing times to cool off.

So tomorrow morning I'm off to the farmer's market to see if I can find about 30 lbs of shelled peas to blanch and freeze.  It's always nice to get the kitchen good and steamy before beginning any canning projects.  Next I'll can about 10 lbs of pickles and maybe some hot peppers if there's enough available at the market to can.

Nuts you say?  Why yes, I am!  Nuts for fresh, local and all-year-round, so this time of year I suffer a little in order to enjoy during the lean local months of winter.  And I smile every time I open the freezer or go to the pantry in February during a massive snowstorm to fetch some of the great local food I stored during the heat of summer.

Give it a try...pick your favorite thing and even if you just preserve a little for the fall or winter, see how easy it is and how proud you are to be eating local out of your own freezer or pantry.  Need tips or advice?  There's tons on the web, particularly at University Extension websites.  Or, shoot me a comment or e-mail and I'll be happy to give you pointers.

Just don't miss out on all the fun now that it's "hotter than blazes", as my parents say.

Stuffed squash blossoms

Photo by Lisa Lathrop © DoubLeL Photography

Stuffed squash blossoms…ever tried them? You’re in for a treat!

Served regularly in Europe and Mexico, squash blossoms have a flavor reminiscent to the squash itself. The most common variety for cooking are the pumpkin blossoms, although any squash blossom will do. You can use either the female or the male blossom, and you want to be sure to remove the stamen before stuffing or you’ll have a very bitter flavor to the blossom that will turn you off forever to the entire idea.

Select extremely fresh blossoms that are tight and stand tall. They don’t have a long shelf life, so plan to prepare them within a couple of hours of purchasing them at market. Take a trip or two around the market to be sure you are getting the freshest blossoms…if not, you’re sure to throw some out because they’re wilting and unusable.

Photo by Lisa Lathrop © DoubLeL Photography

To prepare the blossoms, trim the stem just at the base of the flower and remove the stamen from inside. It may be helpful to have a tweezers or needle nose plyers to remove the stamen, as some blossoms may be difficult to get into with just your fingers.

Next prepare a batter for the blossoms using the following:
1 cup flour
½ cup cornstarch
1 tsp salt
1 cup milk or beer
Mix until blended smoothly and chill in refrigerator until ready to use

Stuff blossoms with soft cheese of your choice, using only ½ tsp per blossom then twisting top to seal and place on sheet pan.  Pick up one of the small batch soft artisnal cheeses at market and try that for your stuffing.

Photo by Lisa Lathrop © DoubLeL Photography

Heat ½ inch canola oil, safflower oil or sunflower oil in large sauté pan or wok until heated to 375° or just until a small piece of bread dropped in oil browns quickly.
Dip blossoms in batter and then gently place in oil, being careful to only place as many blossoms as will fit comfortably in bottom of pan at one time. Fry for approx 3 min, turning halfway through. If you have a candy/deep fry thermometer, try to adjust the heat so that the temperature stays about 375° during frying. Remove with slotted spoon and rest on paper towels to drain excess oil. Fry remaining blossoms, drain and sprinkle lightly with salt before serving.

Photo by Lisa Lathrop © DoubLeL Photography

Serve immediately and enjoy!

Beet Salad

Beets are readily available at all the markets and it's time for Beet Salad!

While dining recently at Bunky's Cafe we had a fresh beet salad that was so fantastic even my beet hating husband has turned a new leaf. It's not really that he hates beets, he just wouldn't normally choose to eat them. I, on the other hand, will eat beets in any way, shape or form I can get them.

When visiting the local markets this week, pick up some of the delicious salad greens and some fresh, local beets, cucumbers, onions and tomatoes, and if you get the chance, some great local feta to make a quick and easy summer salad for a hot day.

For quick salad preparation, steam the beets in advance until fork tender, then peel and chill in refrigerator until ready to use. Dice or slice as you like. Peel, de-seed and slice cucumber and toss lightly with salt and place in a strainer while you prepare the rest of the salad. Slice or dice the tomatoes and crumble the feta. Rinse, spin and tear the greens into bite-sized pieces, then toss with a light vinaigrette with rice wine vinegar and local sunflower oil with some fresh herbs, salt and pepper. Portion out the greens onto salad plates, then top with beets, cucumber, tomato and feta. Serve with some fresh baked bread and a little summer sangria and you've got quite a treat for brunch, lunch or dinner.

Oh, and don't throw out the beet tops...the greens work great in soups, salads, stir fry or anywhere else you normally use greens. They have that sweet, wonderful beet-like flavor and are quite a treat.

Enjoy!