Sunshine Contest – Round 2, 9 Aug 10
Adapted from a recipe I found on Epicurious:
8 1/2 oz gingersnaps, finely ground in a food processor (makes approx 2 1/3 cups)
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
20 oz cream cheese (2 1/2 eight-ounce packages), softened
8 oz mascarpone cheese at room temperature (about 1 cup)
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
2 teaspoons Chambord (or your favorite raspberry liquor)
1/4 teaspoon salt
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan. Laying a parchment round in the bottom of the pan helps if you want to serve it on anything other than the springform bottom.
For the crust- Mix gingersnap crumbs and melted butter until all the crumbs are damp and pat into the bottom of the pan and slightly up the sides (1″-1.5″ thick). Bake in the oven for about 10 minutes, then let cool completely. Leave the oven on.
Filling- Beat cream cheese, mascarpone, and sugar with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beat well after each addition. Add vanilla, lemon juice, Chambord, and salt and mix at low speed until everything is incorporated. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 30-40 minutes. Pull it out of the oven while you mix the topping, but leave the oven on.
Top- Mix together topping ingredients (can add more liquor if you want), and spoon over the slightly cooled cake, leave ~1/4″ around the edges for the topping to spread. Bake for a final 10 minutes.
Run a knife around the outside edge of the cake to loosen it from the sides and help prevent cracking. Cool completely on the rack and then chill for 6-8 hours (yes, it really needs it!). Serve with lots of fresh raspberries. It’s worth the wait!
Mori-neko, 30 Jan 2010, from ‘Favourite Pancakes and Fillings’ in the PWYF forum
I do latkes from scratch
It’s more of a ratio than a set recipe, though.
Per 1 egg, 2 russet potatoes and 1 onion, grated. Add matzoh meal (or flour, if you don’t have any meal) until it looks right – you’re looking for it to have a little adherence and not a lot of liquid floating around in the bowl.
Then they get fried in pancakes in a pan of hot oil – preferably vegetable or canola oil, as they have fairly high smoke points.
Serve with applesauce or sour cream or sugar or whatever you feel like.
Mori-neko, 10 Feb 09, Recipe Thread
I made Finnish Meatballs (Lihapyöryköltä)) for my boyfriend and myself last night, and they came out wonderfully – they’re an old family recipe (going back several generations at least), and I thought I’d share:
¾ c. soft bread crumbs
1 c. light cream or milk
1 ½ lb. ground lean beef
1 onion, minced
1 egg, slightly beaten
1 ½ tsp. salt
½ tsp. ground allspice
2 T butter (for frying)
2 T flour
1 ½ c. milk
Soak crumbs in ½ cup of the cream. Blend in the beef, onion, egg, salt, and allspice. Shape into balls about 1 inch in diameter. Melt butter in skillet and brown the meatballs a few at a time. Shake pan to roll meatballs around so they brown evenly. After all the meat is browned, remove from pan. Add flour to drippings, stir and brown over medium heat. Slowly add the remaining cream and the milk, stirring to keep mixture smooth. Add water if necessary to thin out the gravy. Strain if necessary. Return meatballs to pan. Cover and simmer 25 minutes over low heat.
Serve with a starch of some sort (I generally use mashed potatoes or pasta, though they make great meatball sandwiches the next day), and a vegetable (my choice was broccoli).
Mori-neko, 19 October, Recipe Thread
First you take some carrots (peeled or not as you prefer, but washed at least), and cut them into coins as thin as you can (1/8th to 1/4 inch is about right).
In a pan over medium-low heat, melt some butter (how much depends on how many carrots. For 5, we generally use about a tablespoon), then toss in a handful of brown sugar and a pinch of salt. Basically, you’re making a caramel. Add in a bunch of black pepper (sometimes we add some cayenne too).
When it’s all melted together add in the carrots and a bit of water (to loosen the sauce so that it’ll cover the carrots). Cook until the carrots are done.
Mori-neko, 14 October 08, from the Recipe Topic
For pie crust, unless I’m doing something special (like an ultra-flakey cream cheese crust that i do with apple pies), I usually stick to my super-easy ultra-quick recipe/method. Dry ingredients in food processor, pulse a couple times to mix, then add butter (which starts out frozen and is cut by virtue of a large knife into about .5″ square pieces). Pulse it some more until it’s sorta cornmeal textured, then with the pour spout open and the processor on, add a dribble of ice water until it’s just starting to come together in a lump. I generally let it finish coming into a ball, then dump it out to roll.
It’s not as perfectly tender as a more hands-on crust can be, but it works pretty well for something quick.