Monday, December 30, 2013

Onion dip from The New midwestern Table

I made this for the UT-Auburn tailgate. It's really, really good! I added more cayenne and a dash of balsamic vinegar.

Prep Time:30 minInactive Prep Time:10 minCook Time:20 min
Level:
Easy
Serves:
8 servings (1 1/2 cups)

Ingredients
4 tablespoons (1/2 stick) salted butter
1 medium sweet onion, cut into 1/2-inch-thick rings
Fine sea salt and freshly ground black pepper
1 teaspoon honey
3 cloves garlic, chopped
1/4 cup dry vermouth or dry white wine
3/4 cup sour cream
1/4 cup (2 ounces) cream cheese, at room temperature
1 tablespoon finely chopped fresh chives, plus more for garnish
Dash of cayenne pepper

Directions
First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them. Heat the butter in a small skillet over medium-high heat until it foams and browns. Remove from the heat. Tilt the skillet and carefully spoon off the foam, saving it in a small bowl. Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam. Add the clear butter to a larger heavy skillet. (Discard the butter foam and dregs.)

Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.

Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.

Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_725569_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Pimento cheese and bacon bruschetta from Food and Wine

  1. 2 1/2 cups shredded extra-sharp white cheddar cheese
  2. 2 1/2 cups shredded extra-sharp orange cheddar cheese
  3. One 7-ounce jar pimientos, drained and finely chopped
  4. 3/4 cup mayonnaise
  5. 1/2 teaspoon freshly ground black pepper
  6. 1/2 teaspoon garlic powder
  7. Cayenne pepper
  8. 40 slices baguette, toasted
  9. 4 strips cooked bacon, crumbled
  1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
  2. Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.
MAKE AHEAD The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.

Tuesday, December 10, 2013

White chocolate cheesecake with raspberries

This is my sister's recipe via epicurious. I made it yesterday for my book club, and it is stupendous! It looks like the cover of a magazine and tastes incredible.  

Ellen likes to make this with a graham cracker crust, and she adds gran marnier to the batter. Yum! Next time I'll definitely do that. I think that I will also add the grated rind of an orange.

White Chocolate and Raspberry Cheesecake
Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted

Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs

3/4 cup fresh raspberries or frozen unsweetened, thawed, drained

Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract

2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)