Sunday, October 11, 2009

Green & Blacks

FOOD OF THE GODS
My FAVORITE Chocolate to eat and cook or bake with is Green and Blacks Organic Chocolates (and Scharffen Berger but we'll talk about that later). Amazing flavor and texture; it is far by the best. Their white chocolate is to die for and the fact that it is filled with little specks of vanilla beans makes it even better! There is something lovely, majical and Willy Wonka-ish about unwrapping a delicately foiled bar of chocolate. I always wait to find the Golden Ticket. My favorites are the White, Maya Gold, Ginger, Hazelnut and Current, and Dark 70%. Granted... I haven't had one that I don't absolutely love. Oh... They have many other amazing products, too, like Ice Cream and Hot Chocolate... the list goes on!


http://greenandblacks.com/us/

Icebox Raspberry Cheesecake adapted from Cook's Country

I used the same filling (sort-of) recipe as Icebox Oreo Cheesecake

COOKIE CRUST
1 Package of Newman's Own Chocolate ABC cookies
8 TBL Unsalted Butter, melted
CHEESECAKE FILLING
1 C. Half-n-Half (Divided 3/4 C. and 1/4 C.)
4 Large Egg Yolks
1/4 C. Cake Flour
8 Oz. White Chocolate, Chopped (I use Green & Blacks Organic White Chocolate)
2 lbs. Cream Cheese, cut into 1-inch chucks and softened
1/2 C. Confectioners' sugar
2 tsp.Vanilla Extract
1/8 tsp Salt
1 1/2 Pints Fresh Raspberries
1. For the chocolate cookie crust:
Process cookies in food processor until finely ground. Mix cookie crumbs and melted butter together. Line the 9x13 pan with waxed paper.

Press cookie mixture evenly into bottom and sides of a 9x13 pan (using and offset knife or a cake spatula is very handy for this). Refrigerate until set, at least 1 hour or up to 2 days.

2. For the Cheesecake filling: Heat 3/4 C. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1-2 minutes. Off heat, whisk in white chocolate until melted. Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium-high speed, beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Gently turn in raspberries until evenly disbursed.


Pour Cheesecake filling over cookie crust and use a cake spatula (offset knife) to smooth the filling out evenly.
Refrigerate until set, at least 6 hours. Remove sides of pan and serve! Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.

Wednesday, October 7, 2009

Icebox Oreo Cheese Cake from Cook's Country

Serves 12 ... Depending on how you slice it :)



Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 TBL Unsalted Butter

Cheesecake Filling
1 C. Whole Milk (Divided 3/4 C. and 1/4 C.)
4 Large Egg Yolks
1/4 C. All Purpose Flour
8 Oz. White Chocolate, Chopped
2 lbs. Cream Cheese, cut into 1-inch chucks and softened
1/2 C. Confectioners' sugar
2 tsp.Vanilla Extract
1/8 tsp Salt
12 Oreo Cookies, broken into rough pieces

1. For the Oreo cookie crust: Process cookies and butter in food processor until finely ground. Press cookie mixture evenly into bottom and sides of a 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days.

2. For the Cheesecake filling: Heat 3/4 C. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1-2 minutes. Off heat, whisk in white chocolate until melted. Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium-high speed, beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour one-quarter of cream-cheese mixture evenly into prepared pan and sprinkle one-third of the cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan and serve!

Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.

Zucchini Fritters By Chama Bovee


2 1/2 C. Shredded Zucchini
2 C. Shredded Cheddar Cheese
4 Eggs
1 tsp. Salt
1 tsp. Pepper
1 tsp. Granulated Garlic
Pinch of Cumin
1 C. Panko Crumbs
Cooking Oil

1. In two separate bowls shred Zucchini and Cheddar Cheese

2. In a large bowl whisk eggs, salt, pepper, garlic, and cumin until well blended. Add Panko and mix well then add Zucchini and Cheddar Cheese.


3. Heat oil in pan and when hot place a 1/4 C. of batter in center of pan and use the back of a metal spoon to spread batter until it is about 1/2 inch thick all around. Cook on one side until golden brown and then flip and cook. Press on the fritter when almost done to make sure the juice has cooked out thoroughly.