Jann...heres the recipes
Moms View Message Board: General Discussion Archive: Archive March 2005:
Jann...heres the recipes
Crab and Wild Mushroom Cheesecake (will serve 16-20 on a buffet)
For Crust:
1 3/4 cups fresh breadcrumbs from french bread
1 cup freshly grated parmesean cheese- about 3 oz
6 TBL butter, melted
For Filling:
1 TBL Olive Oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped asst wild mushrooms
3-8oz packages cream cheese- room temp
1-4oz package cream cheese-room temp
2 tsp salt
1 tsp black pepper
4 large eggs
1/2 cup whipping cream
2 1/2 cups crabmeat-drained well picked over
1 cup grated smoked gouda cheese
1/2 cup chopped fresh parsley
1 french bread baguette, sliced, toasted
Make Crust:
Preheat 350- Mix all ingredients in medium bowl until well blended. Press mixture into bottom of (not sides) 9 inch springform pan. Bake crust until golden brown- about 15 min. Cool crust while preparing filling- maintain oven temp
Make Filling:
Heat 1 TBL oil in heavy large skillet over med-high heat. Add chopped onion and bell pepper-saute 2 minutes, Add mushrooms and saute until liquid evaporatesand mushrooms begin to brown, about 10 minutes, cool
Use electric mixer, beat cream cheese, salt, pepper in a large bowl until mixture is fluffy. Beat in eggs one at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked gouda, and parsley.
Pour filling over crust. place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool.
Run a small sharp knife around sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temp with baguette slices!
Tarragon Walnut Chicken Salad-sorry this one has no measurements as it is something I made up!
Boil whole BLSL Chix breasts- cool and tear into pieces
mis in mayo, dried tarragon, white raisins and chopped walnuts to taste! Very simple and always a big hit!
Chocolate banana wontons with mango dipping sauce:
Wontons:
8 oz milk chocolate
2 bananas peeled and cut into 12 pieces each
24 wonton wrappers
vegetable oil
confectioners sugar, for serving
For Sauce:
1 ripe mango- peeled, seeded and cut up
Freshly squeezed juice of one lime
1 TBL or more of sugar
1/4 cup pineapple juice
Make the sauce: Combine all the ingredients in a blender or food processor and puree until smooth. Strain into a serving bowl. Taste for sweetness adding more sugar as needed. Refrigerate until ready to use.
For Wontons:
Break or cut the milk chocolate into 24 reasonably equal pieces. use your hands to smooth out and round any jagged edges or sharp corners, so they will not poke through wontons.
Lay the wonton skins out on a work surface at an angle, so that they look diamond shaped instead of square. Lay a banana slice and a piece of chocolate in the lower half of each diamond. Paint around the edges of one wonton skin with water and fold the top point down to meet the bottom, forming a traingle.
Gently press the edges together, trying to press out any air, and pinch the edges to seal. Place on a plate and repeat with the remaining ingredients. If not serving immediately, cover tightly with plastic wrap to prevent them from drying out. This can be refrigerated for up to 10 hours.
When ready to serve- heat the oil in a deep fryer or in 2 inches of oil in a heavy saucepan to 365. Put a thick layer of paper towels next to the pot. Six at a time- drop the wontons in the oil and fry until golden brown-turning occasionally. Fish out and drain on paper towels while you fry the rest. Spinkle with confectioners sugar and serve with dipping sauce. Makes 24.
Hope you enjoy!!!
Thank you so much!!! those sound heavenly. I do alot of entertaining and am always on the lookout for new recipes.
Could you do the cheesecake crustless?
Yes- it works fine without the crust! I have my own catering business- so let me know if I can help again!
I have toyed with starting a catering/pantry business. Two friends of mine just did, and I am so jealous.
I love it! It works well for me with being able to pick and choose my jobs and have my time with dd uninterrupted! The eventual goal is a storefront where I can sell some premade yummies to go and cater from there! Right now I do alot of intimate dinners in peoples homes as well as weddings etc!
That what my two friend did.
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