Pumpkin Cheesecake gets a light, creamy texture and tangy, luscious flavor using Quark as a main ingredient.
½ cup pecans
1 cup graham cracker crumbs
3 Tbsp melted butter
3 Tbsp pure maple syrup
Preheat the oven to 350°F
Grease the bottom of an eight-inch cake pan (or springform pan wrapped with foil). Line the cake pan with parchment paper and lightly grease the paper.
Place the pecans and graham cracker crumbs in a food processor. Pulse 3-4 times. Drizzle in the melted butter and maple syrup, pulsing between additions. The crumbs will be slightly sticky.
Wet your fingers and press the crumb mixture into the bottom of the cake pan.
Bake for 15 minutes or until just set and just starting to brown. Set aside.
1 cup sugar
1/3 cup cornstarch
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 (16 ounce) container Appel Farms Quark, room temperature
1 (8 ounce) container Mascarpone, room temperature
1 cup pumpkin puree
2 large eggs, room temperature
2 tsp vanilla
In a small bowl, mix the sugar, cornstarch, cinnamon, nutmeg, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle, beat the Quark and Mascarpone until well blended. Add the pumpkin puree and beat for one minute. Turn off the mixer and add the sugar mixture. Starting on low, blend the sugar mixture into the cheese mixture. Beat in the eggs one and a time and the vanilla.
Pour the filling into the prepared pan and set it in a hot water bath in the oven.
Bake for one hour then turn off the oven and crack the door open. Leave the cheesecake in the oven for one more hour.
Take the cheesecake out of the oven and let in cool on the counter to room temperature. Move it to the refrigerator and cool for at least 4 hours, overnight is better. The cheesecake needs to be well chilled in order to remove it from the pan.
When you are ready to serve, loosen the sides of the cheesecake from the pan with a knife, then cover the pan with a flat plate or cutting board and flip it over. You may need to tap the pan. Remove the pan and parchment paper, then place the serving plate on the cheesecake and flip it back over.
These rolls are great for parties and entertaining, but are also quick and easy to make for a snack.
Mushroom Havarti Rolls
2 Tbsp butter
1 shallot, sliced
16 ounces mushrooms, roughly chopped
2 tsp fresh rosemary, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 cup vegetable broth (can substitute chicken or beef)
8 ounces Appel Farms Havarti, sliced
2 sheets puff pastry, thawed
1 egg, beaten
1 ounce Appel Farms Havarti, shredded
Melt the butter in a large skillet, add the shallot, salt, and pepper. Cook, stirring occasionally, until the shallot is softened.
Add the chopped mushrooms and rosemary, continue to cook until the mushrooms are soft. Add the broth, continue to cook until the broth evaporates. Remove from the heat.
Preheat the oven to 350 degrees F.
Lay out the puff pastry sheets and cut each into three strips, I use the fold lines as a guide. Lay the sliced Havarti down the center of each strip of pastry. Spoon the mushroom mixture over the Havarti. Brush the egg wash over one edge of the puff pastry and pull the edges together to form a long roll. Turn the seam side down, cut each roll into six pieces. Brush the rolls with egg wash, and sprinkle on the grated Havarti.
Place the rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown. Serve warm.
8 ounces grated Appel Farms Jalapeno Gouda, or flavor of your choice
3 – 4 Tbsp ice water
Place the flour, salt, and butter in a food processor. Pulse until the mixture resembles coarse meal. Add the cheese a little at a time, pulsing after each addition, until the mixture again resembles coarse meal.
Add the water, one tablespoon at a time, until the dough forms a ball. Pulse between each addition and be careful not to add too much water.
Form the dough into two balls and wrap each in plastic wrap. Chill for at least one hour or up to 24 hours.
Using one dough ball at a time, roll the dough to about 1/8 inch thick. Cut the dough into small shapes, with whatever method you prefer and transfer to a baking sheet.
Stores with baking supplies have fun mini cutters
Bake at 350 degrees for 15-20 minutes or until golden brown, keep an eye on them after 10 minutes, they can overcook quickly.
When all the crackers are done, turn off the oven and pile the crackers onto a baking sheet. Put the crackers back into the warm oven for anywhere from an hour to overnight, this will make them crispy. The time it takes varies depending on how big and how thick the crackers are.
Here’s a delectable fusion of two classic desserts. If you are serving this to company, the cheesecakes can be made a day or two ahead to save time.
Crème Brulée Cheesecakes
· 3 cups Quark, room temperature
· 2 cups sugar, divided
· ¼ cup cornstarch
· 1 tablespoon pure vanilla extract
· 2 extra-large eggs, room temperature
· 2/3 cup heavy whipping cream
Preheat the oven to 350°F
Using an electric mixer fitted with the paddle attachment, beat 1 1/2 cups Quark, 1/2 cup sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining Quark, beating well.
Increase the mixer speed to medium and beat in an additional 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Fold in the heavy cream just until completely blended. Be careful not to overmix! Gently spoon the batter into ramekins or oven save bowls. The number of ramekins will depend on their size.
Place the ramekins in a large shallow pan and place on the center rack of the oven. Gently pour boiling water into the pan so the water level reaches halfway up the ramekins.
Bake until the top is light gold, and the center barely jiggles, about 45 minutes to an hour. The cooking time will vary depending on the size of the ramekins. Carefully remove the ramekins from the water bath, transfer to a wire rack, and let cool undisturbed for 2 hours. Then cover loosely with plastic wrap and refrigerate for 3 hours or up to two days.
Remove the cheesecakes from the refrigerator for at least 20 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the cheesecakes and spread evenly on top (feel free to adjust the amount depending on how thick you like it). Using a torch, melt the sugar and form a crispy top. Allow the cheesecakes to sit for at least 5 minutes before serving.
Pour the milk in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over low heat until the gelatin is dissolved and the milk is starting to steam. Do not boil the gelatin or it will not set.
Place the shredded cheddar in a food processor with the salt and pulse a few times. Some people add 1/4 teaspoon salt, but I don’t. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk over the cheese and process until completely melted and very smooth, 30-60 seconds.
Pour into two 8-ounce squeeze bottles. These are inexpensive and available at stores where you find cake decorating supplies. Chill for at least 1 hour. Keeps up to one week in the refrigerator.
10-12 wooden skewers, soaked in cold water for 30 minutes
1 lb paneer
1 yellow pepper
1 orange pepper
1 red pepper
1 red onion
Whisk together the marinade ingredients in a large bowl and set aside.
Cut the paneer, onion and peppers into bite size pieces. Place the paneer, onion, and peppers in the bowl with the marinade and toss to coat. Cover and place in the refrigerator for a minimum of 30 minutes.
Once chilled, skewer the paneer and vegetable pieces and grill them on high heat for 10-15 minutes, turning frequently to brown evenly without scorching.
Serve with basmati rice, or my favorite: saffron rice (recipe below).
1/2 teaspoon crumbled saffron threads
2 tablespoons very hot water
1/4 cup olive oil
1/4 cup pine nuts (or substitute slivered almonds)
1 cup onion, finely chopped
1 1/2 cups white basmati rice
2 1/4 cups water
1/2 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon pepper
Soften the saffron in the 2 tablespoons hot water in a small bowl.
Heat the oil in a heavy pot over medium high heat. Fry the pine nuts, onion, and rice, stirring constantly, for 10 to 15 minutes or until the onions are soft and the rice is starting to toast. Add water, saffron, raisins, salt and pepper and bring to a simmer. Remove from the heat and leave covered until the water is absorbed and rice is tender, about 20 to 25 minutes. Fluff the rice with a fork.
Mashed and riced cauliflower are all the rage right now. Here’s a recipe that adds the rich smoky flavor of Smoked Gouda to an otherwise bland vegetable. Other flavors would also be wonderful, Jalapeno Gouda for instance.
Smoky Mashed Cauliflower
1 large head cauliflower, finely chopped (about 2 pounds)
1 cup chicken stock
1 tablespoon roasted garlic
Kosher salt and freshly ground black pepper
1/2 cup skim milk
1 cup shredded Smoked Gouda
Sour cream (optional)
Fresh chives, chopped (optional)
Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.