Happy Memorial Day!

  

Not to be confused with Veterans Day...this is the day we honor those that gave the ultimate sacrifice for our freedoms and liberties!!!   Take a moment to thank them all in your own heart and your own way.....

Lazy dog days of summer

Mascarpone Cheesecake in Mexican Chocolate Crust

Chocolate-Pecan Crumb Crust
1 (2 ounce) round tablet Mexican
    table chocolate (such as Ibarra)
2 (1 ounce) squares semisweet chocolate
10 double graham crackers
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter

Set oven rack in the middle of the oven and preheat oven to 400 degrees F.

Chop chocolate and drop through feed tube of a running food processor or blender. Add graham crackers and pecans and process until they are fine crumbs. Pour crumbs into a 10- or 12-inch diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the sides, then press over bottom of pan. Bake 10 minutes. Cool.

Mascarpone Filling
1 tablespoon unflavored gelatine
1/4 cup cold water
1 1/2 pounds mascarpone cheese
24 ounces cream cheese, so ftened
1 cup granulated sugar
2 tablespoons lemon juice
1 1/2 tablespoons vanilla extract
1 1/2 cups cream

Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes. To keep gelatine liquefied, set bowl in a larger bowl of hot water.

Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy. Gradually pour in sugar while continuing to beat. At medium speed, beat in lemon juice and vanilla extract. Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.

In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream. Then fold remaining cream into the cheese base. Pour into cooled crust. Cover well with plastic wrap and chill at least 4 hours.

Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.

Makes 16 servings.

Smothered Steak Burgers

Sautéed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger.

Yield: 4 servings (serving size: 1 burger)

Ingredients

• Cooking spray
• 2  tablespoons  finely chopped shallots
• 1  garlic clove, minced
• 1  (8-ounce) package presliced button mushrooms
• 1/2  cup  fat-free, less-sodium beef broth
• 1  tablespoon  low-sodium steak sauce (such as Angostura)
• 1  teaspoon  cornstarch
• 1/2  teaspoon  freshly ground black pepper, divided
• 2  tablespoons  ketchup
• 1  tablespoon  Worcestershire sauce
• 1  pound  ground sirloin
• 1/4  teaspoon  salt
• 4  green leaf lettuce leaves
• 4  (1/2-inch-thick) tomato slices
• 4  (2-ounce) Kaiser rolls, toasted

Preparation

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.

2. Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.

Nutritional Information

Calories:

398 (0.0% from fat)

Fat:

12.9g (sat 4.4g,mono 5.1g,poly 1.4g)

Protein:

30.7g

Carbohydrate:

38.4g

Fiber:

1.9g

Cholesterol:

41mg

Iron:

4.9mg

Sodium:

747mg

Calcium:

79mg