Archive for Dessert Recipes
Hide your bathroom scales. Today Iron Chef Michael Symon of Lola Bistro in Cleveland and Roast Detroit restaurants brings you a killer calorie ridden decadent awe inspiring pan of deliciousness: A Gorgonzola Cheesecake! Chef Michael and his happy smiling face created this video recipe for the Eat Wisconsin Cheese Board, and our favorite thing about it is that there is no crust to slave over. No crust, see? You are actually saving a few calories there, and berries, they are antioxidant packed! Indulge, enjoy, and hit the gym later.
- Butter for the pan
- 2 8-ounce packages cream cheese
- 2 2/3 cups (about 1 pound) Wisconsin Gorgonzola cheese
- 3 eggs
- 2 1/2 cups sour cream, divided
- Freshly cracked black pepper
- 1 cup whole dried strawberries
Preheat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside.
Beat cream cheese and Gorgonzola cheese in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.
Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours.
To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Top with strawberries. Serve with or on crusty bread.
Hooray it’s finally cherry season! To celebrate we will bring you one chef or restaurant recipe daily featuring cherries for the next several days. The season is sadly a short one so enjoy it ASAP!
Today’s feature is Cherries in Chianti by Chef Ben Davis, which can be served on it’s own as a simple Tuscan dessert or served over vanilla ice cream. Chianti wine has primary notes of cherry in addition to plum, strawberry, spices and almonds, giving this dish a gorgeous harmony of flavors.
Cherries in Chianti
Chef Ben Davis, Tony’s Market, Denver
1/2 cups Chianti (you may substitute zinfandel or syrah)
1/2 cups sparkling water
2 cups sugar
2 strips lemon zest
3 strips orange zest
4 black peppercorns
pinch of ground cinnamon
1 pound pitted cherries (you may substitute frozen or canned)
Combine the first 7 ingredients in a non-reactive saucepan and bring to a boil. Reduce the liquid until slightly thickened and reduced by half, which should take close to 15 minutes.
Add the cherries and continue cooking for another 5 to 7 minutes. Remove from the heat and cool to room temperature before storing covered in the refrigerator. Serve at room temperature, enjoy!
Pastry Chef Yasmin Lozada-Hissom is a gleaming bright star in the culinary sky of Denver restaurants. Twice named as a James Beard Foundation semi-finalist for the Outstanding Pastry Chef award, Yasmin was named one of the 2010 Top Five Pastry Chefs in the US by Gayot. Yasmin shares her magical desserts at Duo Restaurant, a Denver gem located on Zuni Street in the ever so hot Highlands neighborhood. Today’s recipe features her delicious mixed berry tarts, a simple yet elegant dessert which would make a great praise receiving contribution to a holiday party. Enjoy and thank you Chef Yasmin!
MIXED BERRY TARTS (pictured front right on the plate) courtesy of Chef Yasmin Lozada-Hissom
SWEET PASTRY CRUST:
1 1/2 cups all-purpose flour
1/4 cup granulated white sugar
1/4 teaspoon salt
1/2 cup unsalted butter
2 egg yolks lightly beaten
1/4 cup heavy cream
3/4 cup crème fraîche
5 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
2-3 cups mixed berries such as raspberries, blackberries, strawberries
Crust: Combine flour, sugar and salt in a large bowl. Work in the butter with your fingers just until the mixture is crumbly. Add yolks and slightly knead the dough just until it comes together in a ball. Divide dough in two, cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375 degrees. Roll out 1 piece of dough on a lightly floured surface into a 10-inch round. Cut into 3-inch rounds, reserving the scraps. Drape the rounds into small muffin cups or mini tart molds. Repeat with the second piece of dough and any scraps, for a total of 12 or 16 tart shells (depending on the size of your molds). Prick the flat surface of each shell all over with a fork and refrigerate for 15 minutes.
Bake tart shells until golden brown, about 20 minutes. Let shells cool on pan before removing.
In a large bowl, whip cream, crème fraîche, powdered sugar and vanilla until soft peaks form. Spoon a dollop of whipped cream into shells, top with berries and sprinkle powdered sugar.