Sunday, November 16, 2014

Goat Cheese Cheesecake.


The very second I read about the idea of using goat cheese in cheesecake I decided I HAD to try it.

That was this week.

But I knew better than to have a whole cheesecake in my house so I had Micah take most of it to work on Friday.

I kindof regret it.

I stole the recipe from Anne Burrell but as long as I giver her credit I feel okay posting her recipe here.

For this trial run I used a graham cracker crust but I bet the spiced wafer crust is delicious.



Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more for the pan
2 cups vanilla wafer crumbs, such as Nilla
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 grates of fresh nutmeg
Pinch kosher salt


Filling:
Two 8-ounce packages cream cheese, at room temperature
One 12-ounce log goat cheese
1 1/2 cups sour cream sour cream
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract


For the crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg and salt. Stir together until well combined and homogenous. Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.

For the filling: Preheat the oven to 350 degrees. In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and begin to beat. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one.

To assemble: Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and let cool completely before the serving (it continues to set as it cools).

The cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.

Recipe courtesy Anne Burrell


Read more at: http://www.foodnetwork.com/recipes/anne-burrell/goat-cheese-cheesecake-with-spiced-wafer-crust-recipe.html#lightbox-recipe-video?oc=linkback

Tuesday, November 4, 2014

BROWN BUTTER CHOCOLATE CHIP COOKIES


Growing up I was never really into chocolate chip cookies, even though for most American kids it's an essential food group. Perhaps it was Chips Ahoy, or the lack of consistency in texture from different recipes (Soft! Crunchy! Chewy! Doughy! Cakey!) or just that I loved the cookie itself WITHOUT the chocolate chips (Sin!). I just didn't see it. 

The trend I am noticing is that once people have a recipe they like, they guard it with their lives as the ONE AND ONLY RECIPE THEY WILL EVER USE. Which is fine, I guess, but I am always up for experimenting. 

Which brings us to these. Do chocolate chip cookies always use browned butter? Because if they don't, THEY SHOULD. Oh whoops, I just joined the herd. I guess this is the ONE recipe for me. Well I guess that makes life easier. Good job people! Way to streamline your life!

These cookies made me understand the hype. 



Source: Cook's Illustrated (Of course.)

MAKES 16 COOKIES

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.


INGREDIENTS


1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (we used regular)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (we used Guittard)
3/4 cup chopped pecans or walnuts, toasted (optional)

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.


3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.


4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)


5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.