Sunday, August 29, 2010

Pleasurably Blissful Apple Cheesecake

Arousingly Deliscious!
Apple Cheesecake = Sex on a plate.
I am serious. After coming home from my vacation to Vietnam, I craved that delicious and delicate dessert that was served with my flight meal, thus I told myself I would make it at home in my own kitchen. And I did!!
This is my first ever cheesecake. I had always shied away from making homemade cheesecake because the one time I ate homemade "cheesecake," it was not a pleasant experience.
So, after picking fresh apples from my apple tree and slave driving my best friend to peel them for me (lol just kidding) while I sliced, we (the fantastic duo) candied the apples, beat the cream cheese and crushed the graham crackers to great a stunning, smexy cake, drizzled with a creamy maple butter sauce. Doesn't that just turn you on? haha ;)

Apple Cheesecake

22 graham crackers, crushed
1/4 cup melted butter

Slowly add in the melted butter with the graham and mix until well blended.
Press onto the bottom of a springform cake pan.

3 large apples, peeled and sliced or 3 cups of small apples
2 tsp cinnamon (or more if needed)
1 1/2 tsp ground nutmeg (or more if needed)
1 1/2 cup brown sugar
2 tbsp cornstarch
1 tbsp butter

Mix all ingredients except butter together in a large bowl until incorporated.
Melt butter in a skillet or pot and add in apple mixture. Turn heat down low and simmer the apples, stirring occasionally until mixture thickens and the apples are tender. Remove from heat and set aside to cool.


3 blocks (250 g each) of cream cheese, softened
1/4 cup of the apple mixture, pureed
1 cup sugar
1 tsp vanilla
3 eggs

In a big bowl, on low speed, beat the cheese, the apple puree, sugar and vanilla until well combined. Crack on egg at a time into the cheese batter, beating on low speed. Scrape cheese batter into the cake pan.

Streusel Topping

1 cup packed brown sugar
1 cup flour
1/2 cup cold butter
1/2 cup oats quick oats

Cut butter, sugar and flour together to form course crumbs. Add in oats and mix evenly.

 Maple Butter Cream Sauce

2 tbsp butter
1/2 cup maple syrup
1/2 cup cream

In a small sauce pan melt the butter. Lower heat and add in maple syrup and cream. Stir and let simmer, while stirring occasionally until sauce thickens. Remove from heat and let cool.

The Masterpiece

Preheat oven to 320 degrees Celsius.
Evenly spoon the apple mixture over the cheese batter, making sure to cover the entire top. Sprinkle on the streusel topping, again, covering the entire top. Bake for 45-50 minutes or until set.
Remove from the oven, and cool. When pan is cool enough to touch, loosen edges of cake with a butter knife or rubber spatula. Unbuckle the pan and remove outer ring. Drizzle on the Maple Butter Cream and refrigerate for 4 hours or over night.
Sex in Your Mouth

Friday, August 20, 2010

Eggs Benedict

Alright. I have never poached an egg before, nor have I ever made Eggs Benedict. This is my first attempt and it was quite successful. Instead of actual ham or bacon, I used slices of vegetarian ham, pan fried with butter for extra flavor. Also, I ran out of English muffins and there was not a crumpet in sight so I used what I had-whole wheat bread. I used the edge of a glass to cut out circles the size of the ham slices and toasted the bread. I somewhat over toasted the toast but it softened with the hollandaise sauce and yolk so it was all good. And the hollandaise sauce, one word: HEAVEN. I absolutely LOVE it! I will definitely be using this sauce for future purposes.
As for poaching the egg, I will have to time it a bit longer, since the white wasn't completely solidified in one of the eggs. I am hoping to poach eggs in wine or balsamic vinegar in the future for a different kind of flavor shot.
Eggs Benedict (on toast)
Show me the gold!!

Tegan and Sara - Clever Meals

This song could say less about food but it is influential and has a certain philosophy on its own. Tegan and Sara are an amazing duo who I listen to often, thus they are one of my favorite musicians. I hope you enjoy.

Wednesday, August 18, 2010

Classic Spagehtti and Meatballs

What is a more romantic dish than the classical Italian Spaghetti and Meatballs. However, these "meatballs" have been "vegetarianized" thus there is no meat present but it tastes just as good! Baked and served on whole wheat spaghettini and smoldered with pasta sauce made from fresh tomatoes. Garnished with a sprinkle of finely grated Parmesan and black pepper.

Meatless Meatballs

1 cup Yves Veggie Beef ground or protien crumbles
1 cup brown rice, cooked
1/2 cup quick oats
1/4 onion, chopped
2 cloves of garlic, peeled and minced
1 egg

1/3 cup breadcrumbs
 2 tbsp flour
 1/3 cup milk
1 tsp dried oregano
1 tbsp dried basil
1 tsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper

1. Preheat oven to 350 degees Celsius.
2. In a large mixing bowl, mix first portion of ingredients together. After thoroughly combined, add in remaining ingredients and mix.
3. Grease a baking sheet with cooking spray and roll balls up to the size of a golf ball. Place on sheets and before baking, spray each meatless meatball with the cooking spray. Bake for 20-25 minutes until meatless meatballs are browned.
4. Remove from oven, and prepare half a can of tomato paste and mix with water, lightly season and spoon over each meatless meatball to keep them moist.