Lemon Swirl Cheesecake With Local Wild Blueberry Sauce

Chef Andrew King of Da Maurizio Restaurant in Halifax created this delectable dessert.


The lemon curd can be made one week ahead, covered and chilled. The crust (without filling) can be made one day ahead and kept, covered, at room temperature. The cheesecake can be chilled, loosely covered, for up to two days. It must be completely chilled before covering to prevent condensation on its surface.

Lemon Curd
5 ml (1 tsp) finely grated fresh lemon zest
125 ml ( 1/2 cup) fresh lemon juice
125 ml ( 1/2 cup) sugar
3 large eggs
50 ml ( 1/4 cup) unsalted butter, cut into small pieces

Crust
325 ml (1 1/3 cups) finely ground graham cracker crumbs
75 ml (1/3 cup) sugar
0.5 ml (1/8 tsp) salt
75 ml (5 tbsp) unsalted butter, melted

Filling
3 pkgs (each 250 g/8 oz) cream cheese, softened
250 ml (1 cup) sugar
3 large eggs
175 ml (3/4 cup) sour cream
5 ml (1 tsp) vanilla

Lemon Curd: In a 2-l (8-cup) heavy saucepan, whisk together zest, juice, sugar and eggs. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Let cool completely, stirring occasionally, for about 30 minutes.

Crust: Place oven rack in middle position and preheat oven to 180 C (350 F). Invert bottom of 24-cm (9 to 9 1/2-inch) springform pan (to make it easier to slide cake off bottom), then lock on side.

In a bowl, stir together crust ingredients, then press onto bottom and 2.5 cm (1 inch) up side of springform pan. Place springform pan in a shallow baking pan and bake for 10 minutes, then cool crust completely in springform pan on a rack.

Filling: Reduce oven temperature to 150 C (300 F). In a bowl and using an electric mixer, beat together cream cheese and sugar at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two-thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 4 cm (1 1/2 inches) from edge but centre trembles when pan is gently shaken, about 45 minutes. (Centre of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Let cool completely, about 2 hours, then chill, uncovered, for at least 4 hours. Remove side of springform pan before serving.

Wild Blueberry Sauce

You can use frozen wild blueberries if fresh are not available.
500 ml (2 cups) fresh wild blueberries
50 ml ( 1/4 cup) sugar
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) cornstarch

In a medium saucepan, combine blueberries, sugar and lemon juice. Cook mixture over low heat, mashing blueberries slightly, for 2 to 3 minutes. In a small bowl, mix a little of the blueberry mixture with the cornstarch, then stir it into mixture in saucepan and continue cooking, stirring constantly, until sauce has reduced and slightly thickens, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake.

Edwards A. F. Has 1st Open House in 2 years

Edwards A.F. Base is only a few miles North and East of here. Yesterday they had their first open house in since 2006. I think they didn't do it for 2 years because they were putting in a new 15000 foot runway. Anyway, at 10 AM  sharp on Saturday was the "opening" sonic boom. Boy, I'll tell you ,when they land the space Shuttle out here, it sounds like someone shooting off a shotgun inside the house when the twin sonic booms come. It always sets off everyones car alarms. Pretty funny.Anyway, just thoght I'd write about it here. If you click on this post title above,  it will take you to the official web page for this years open house.

Summer Reprieve!

Whew! Gonna be a "Cod Roaster" here today.(LOL) I love using that expression for when it is going to be HOT!. I think we'll see the low 90's here today. Probably warmer down in the L.A. Basin. My sister and family will be up this afternoon. I have some pork shoulder cookin off, so we can ave some BBQ pulled pork sandwiches for dinner. With coleslaw and baked beans. Umm Umm good Opie!(Do you remember Opie?)

Anyway , I hopa your weekend is a good one!
Have a day!
Kent

Pumpkin Coconut Tart

Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk

Ingredients


Crust

1 1/4 cups white whole-wheat flour, (see Ingredient Note)

1/2 cup slivered almonds, toasted (see Tip)

1 tablespoon sugar

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

4 tablespoons cold reduced-fat cream cheese, (Neufchâtel)

Filling

1 1/2 cups canned unseasoned pumpkin puree

3/4 cup sugar

2 tablespoons dark rum

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3 large eggs

1 cup “lite” coconut milk

Garnish

1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional
 
Preparation


1.Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.

2.To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.

3.Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.

4.To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.

5.Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.

Tips & Notes

Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days. Cover and refrigerate the cooled tart for up to 1 day.
Equipment: 11-inch round or 8-by-12-inch rectangular removable-bottom pan

Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: Place slivered almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Ingredient note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.

Nutrition

Per serving: 260 calories; 12 g fat (6 g sat, 3 g mono); 80 mg cholesterol; 33 g carbohydrates; 6 g protein; 3 g fiber; 168 mg sodium; 163 mg potassium.



Nutrition Bonus: Vitamin A (120% daily value), Iron (17% dv).



2 Carbohydrate Serving



Exchanges: 2 Carbohydrates (other), 2 fat

Apple-Bacon Pancakes with Cider Syrup

If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple works well. A quick cider syrup drizzled on top enhances the apple flavorIngredients


1/2 cup apple cider

3 tablespoons packed light brown sugar, divided

1 1/2 teaspoons lemon juice

1 1/2 teaspoons cornstarch

1/2 cup whole-wheat pastry flour

1/4 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 large egg

1 large egg white

1/2 cup nonfat buttermilk

1 medium apple, peeled and finely diced, (about 1 cup)

4 slices bacon, cooked and crumbled

1 teaspoon canola oil, divided
 
Preparation


1.Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside.

2.Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.)

3.Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.

Nutrition

Per serving: 256 calories; 6 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 40 g carbohydrates; 9 g protein; 2 g fiber; 465 mg sodium; 165 mg potassium.



3 Carbohydrate Serving



Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat