A friend picked up a flu bug a few months ago and I came up with this cure-all pick me up that had so many uses, it became a handy sauce to stock in the freezer. Like the fruit sauces I wrote about earlier, there's no fixed ingredient list or amounts. The sauce is mixed to taste but its versatility has proven incredible.
Choose any red juice - frozen/fresh raspberries, strawberries and pomegranate would all work - and add fresh squeezed juice of any combination and number of lemons and limes (or all lemons or limes). In a saucepan add sweetener (any kind of sugar, including brown, rock, palm and liquid sweetener such as honey or syrup) to juice and warm over medium heat, taking care to stir contents to avoid scorching. Adjust sweetener to your preferred sweetness (I dribble about half a teaspoon of sauce into a little water to make lemonade to taste). Bring sauce to a simmer to finish. Sauce can be kept in the refrigerator for 7-10 days or frozen for up to 3 months.
Uses:
-First and foremost, this is concentrated pink lemon/limade. Add water to make lemonade or for popsicles.
-Use as lemonade concentrate in sangria.
-Mix with seltzer/tonic/mineral/carbonated water for homemade fizzy drink.
-Make lemonade/limade tea by mixing with hot water (original intent for my sick friend; high in vitamin C; warm and soothing if sweetened with honey; a good way to hydrate in cold weather).
-Add to taste to flavor ice or hot tea.
-Strawberry lemonade: In blender, puree fresh strawberries
with lemonade concentrate; add seltzer/tonic/mineral/carbonated water/sparkling wine to taste.
-Use as a dessert sauce:
*any un-frosted cakes/baked good… some good ones include Deborah Madison's Poppy Seed Cake and endless variations of yogurt cake (just go here and here and search for yogurt cake for ideas and recipes), cheesecake, sponge cake, brownies...
*tapioca pudding
*fruit sauce shortcake with homemade biscuits and whipped cream
*see here for more ideas
Variations: I had homemade crabapple jelly that I wasn't using so I cooked it into a batch of raspberry/lemon/lime sauce, adjusting the sweetness to my preference. It was delicious! I prefer honey or rock sugar but feel free to use any sweetener you like (maple syrup will add an additional layer of complexity). I'm looking forward to blackberry season to try purple lemonade!
Monday, March 28, 2016
Sunday, March 27, 2016
Tapioca Pudding
A refreshingly light summer dessert that is highly amenable to a variety of ingredients. This makes a loose pudding; for more body, use 1/2 cup tapioca.
1. Soak 1/3 cup small tapioca pearls in 2 cups milk overnight in the refrigerator. This pre-soaking speeds up the cooking process. To use instant/minute tapioca, soak in milk at room temperature for 20 minutes.
2. Transfer tapioca mix to sauce pan (or plan ahead and soak tapioca in saucepan). Add 2 cups milk and 1/4 to 1/2 cup sugar (I find 1/4 cup to be sufficient). Over medium heat, stir until just bubbling. Tapioca should be translucent or near translucent at this point. Turn down heat and allow tapioca to simmer.
3. Beat 2 eggs in a heatproof bowl. Ladle about 1 cup tapioca into eggs while stirring to temper the eggs.
4. Turn the heat off the pudding. While stirring pudding, slowly pour in egg mixture.
5. Transfer pudding into serving container (custard cups or dessert bowl).
6. Serve warm or cold. I prefer cold with a dollop of whipped cream and a generous drizzle of fruit sauce.
Variations:
-Milk can be any fat content or part cream or part water or other vegetarian/vegan friendly milk. My favorite combinations: (1) 2 cups of milk + 1 can coconut milk + splash of cream; (2) 1 cup homemade almond puree and 3 cups water or milk.
-Eggs are optional - they make for a richer custard.
-Use any sweetener you prefer - white sugar, brown sugar, rock sugar, palm sugar, honey, maple syrup... Liquid sugars will make pudding a little looser; decrease milk by 2-4 tablespoons to maintain consistency.
-Add any flavor extract you like - 1/2-1 teaspoon; any flavored liquor - 1-2 tablespoons.
Something interesting to try: 1 can coconut milk + 1-1/2 cups whole milk + 1/2 cup cream + 1/2 cup sugar (maybe more) to make popsicles. A richer custard will decrease ice crystals and sweeter to compensate for loss of flavor intensity at cold temperatures.
1. Soak 1/3 cup small tapioca pearls in 2 cups milk overnight in the refrigerator. This pre-soaking speeds up the cooking process. To use instant/minute tapioca, soak in milk at room temperature for 20 minutes.
2. Transfer tapioca mix to sauce pan (or plan ahead and soak tapioca in saucepan). Add 2 cups milk and 1/4 to 1/2 cup sugar (I find 1/4 cup to be sufficient). Over medium heat, stir until just bubbling. Tapioca should be translucent or near translucent at this point. Turn down heat and allow tapioca to simmer.
3. Beat 2 eggs in a heatproof bowl. Ladle about 1 cup tapioca into eggs while stirring to temper the eggs.
4. Turn the heat off the pudding. While stirring pudding, slowly pour in egg mixture.
5. Transfer pudding into serving container (custard cups or dessert bowl).
6. Serve warm or cold. I prefer cold with a dollop of whipped cream and a generous drizzle of fruit sauce.
Variations:
-Milk can be any fat content or part cream or part water or other vegetarian/vegan friendly milk. My favorite combinations: (1) 2 cups of milk + 1 can coconut milk + splash of cream; (2) 1 cup homemade almond puree and 3 cups water or milk.
-Eggs are optional - they make for a richer custard.
-Use any sweetener you prefer - white sugar, brown sugar, rock sugar, palm sugar, honey, maple syrup... Liquid sugars will make pudding a little looser; decrease milk by 2-4 tablespoons to maintain consistency.
-Add any flavor extract you like - 1/2-1 teaspoon; any flavored liquor - 1-2 tablespoons.
Something interesting to try: 1 can coconut milk + 1-1/2 cups whole milk + 1/2 cup cream + 1/2 cup sugar (maybe more) to make popsicles. A richer custard will decrease ice crystals and sweeter to compensate for loss of flavor intensity at cold temperatures.
Thursday, May 14, 2015
Chocolate Chip Oatmeal Drop Cookies
Sometimes loss can hit in completely unexpected ways… The last time I made these cookies, I had to go recipe hunting (I hadn’t made them in years). I wasn’t worried though, I would just call up Sis; she was bound to have it. That’s when it hit… an intense wave of loss. Sis had been taken from us a few years before… calling her, touching her, hearing her - these were all no goes. [For the over curious, the man responsible is enjoying a long period of captivity in a government facility.] Anyway, it took a few days to gather myself enough to recall where I had slipped a copy of the instructions… for reference, it’s in Mom’s copy of the Betty Crocker Cookie Book (I just checked my copy). And now I’m posting a copy online… just in case.
Chocolate Chip Oatmeal Drop Cookies
A crumbly cookie with little spread.
In mixer, cream 1/3 cup sugar and 1/2 cup butter (the original called for shortening).
Add 1 egg and beat until light and fluffy.
Add 3/4 cup sifted flour and 1/2 tsp baking powder; stir until just mixed.
Stir in 1 cup rolled oats, 1 cup chocolate chips and the optional nuts (walnuts or pecans)/(raisins or dried cranberries), 1/2 cup each.
Drop heaping teaspoons of dough on greased baking sheets about 1 inch apart (they do not spread much).
Bake at 375 degrees for 12-15 minutes.
Chocolate Chip Oatmeal Drop Cookies
A crumbly cookie with little spread.
In mixer, cream 1/3 cup sugar and 1/2 cup butter (the original called for shortening).
Add 1 egg and beat until light and fluffy.
Add 3/4 cup sifted flour and 1/2 tsp baking powder; stir until just mixed.
Stir in 1 cup rolled oats, 1 cup chocolate chips and the optional nuts (walnuts or pecans)/(raisins or dried cranberries), 1/2 cup each.
Drop heaping teaspoons of dough on greased baking sheets about 1 inch apart (they do not spread much).
Bake at 375 degrees for 12-15 minutes.
Tuesday, February 24, 2015
‘Foodie,’ love it or hate it?
I love it… I love its irreverent lowbrow tone (‘gastronome’ and ‘epicure’ are a little more highbrow). I love how it slips easily into common usage - like eating! As I see it, the joy of the term is its openness and how it encompasses the entirety of food culture. It’s the same reason ‘American’ is beautiful and other identifiers redundant (African-American, Asian-American, European-American…). I understand wanting stronger clan identity but me, I am an American foodie ;)
What food is…
When you are feeling cheerful, food is playful.
When you are feeling hungry, food is satisfying.
When you are feeling playful, food is fun.
When you are feeling adventurous, food is novel.
When you are feeling moody, food is subdued.
When you are feeling down, food is comforting.
When you are feeling up, food is carefree.
When you are feeling rushed, food is fast.
When you are feeling leisurely, food is sedate.
When you are feeling casual, food is simple.
When you are feeling formal, food is classic.
When you are feeling exhausted, food is delivered.
When you are feeling victorious, food is celebratory.
When you are feeling celebratory, food is fine dining.
When you are feeling overwhelmed, food is undemanding.
When you are feeling romantic, food is tantalizing.
When you are feeling sad, food is heartening.
When you are feeling sated, food is beguiling.
When you are feeling serious, food is fulfilling.
When you are feeling happy, food is buoying.
When you are feeling frumpy, food is perky.
When you are feeling frustrated, food is calming.
When you are feeling fat, food is light.
When you are starving, food is nourishing.
When you are ill, food is bolstering.
---
So long as you can feel, food is real.
What food is…
When you are feeling cheerful, food is playful.
When you are feeling hungry, food is satisfying.
When you are feeling playful, food is fun.
When you are feeling adventurous, food is novel.
When you are feeling moody, food is subdued.
When you are feeling down, food is comforting.
When you are feeling up, food is carefree.
When you are feeling rushed, food is fast.
When you are feeling leisurely, food is sedate.
When you are feeling casual, food is simple.
When you are feeling formal, food is classic.
When you are feeling exhausted, food is delivered.
When you are feeling victorious, food is celebratory.
When you are feeling celebratory, food is fine dining.
When you are feeling overwhelmed, food is undemanding.
When you are feeling romantic, food is tantalizing.
When you are feeling sad, food is heartening.
When you are feeling sated, food is beguiling.
When you are feeling serious, food is fulfilling.
When you are feeling happy, food is buoying.
When you are feeling frumpy, food is perky.
When you are feeling frustrated, food is calming.
When you are feeling fat, food is light.
When you are starving, food is nourishing.
When you are ill, food is bolstering.
---
So long as you can feel, food is real.
Tuesday, February 10, 2015
Guacamole method, not recipe
Ideally, guacamole is the perfect combination of just tart with a garlicky bite in a rich base of creamy avocados. But after years of making my own guacamole, I’ve determined the secret to great guacamole is less the recipe and more the assembly technique - the garlic and other aromatics must be finely chopped so their flavor and texture completely melds into the creamy chunks of avocados. Crunchy chunks of raw garlic do *not* make for a pleasurable snacking or dining experience.
Guacamole starts with firm ripe Hass avocados - they give slightly under pressure. But don’t buy ripe avocados because they are often very bruised. Instead, buy hard fruit that are heavy for their size (heavy fruit have smaller pits). Let them sit at room temperature until ripe (or speed up ripening by storing them in a paper bag on top of the fridge); ripe avocados can be stored in the fridge for 3-4 days.
Guacamole only requires three ingredients: avocados, lemon/lime juice and salt. All other ingredients are optional.
For delicious homemade guacamole:
1. Start with ~1 tablespoon fresh lemon or lime juice in a large bowl. Add ~1/2 teaspoon salt (always start conservative with salt because more can be added later). [Optional ingredients (use in any combination): 1 large or 2 small cloves of garlic, finely chop; ~1/2 teaspoon finely chopped scallion - any part; ~1/2 teaspoon finely chop chives; ~1/2 teaspoon finely chopped shallots; up to 2 tablespoons chopped red or yellow onions; finely chopped hot peppers to taste.]
2. Cut 2 to 4 avocados in half. Use a spoon to scoop out flesh into prepared bowl. With blunt (butter) knife, roughly cut up avocado pieces in bowl. Now stir contents of bowl with a large spoon until avocados have broken down into a chunky mash (can also mash with a fork but stirring with a spoon is easier).
3. Optional: stir in 2 or more tablespoons of roughly chopped cilantro (leaves and tender stems) and/or flesh of de-seeded tomatoes.
4. Taste and add lemon/lime juice and salt as needed to balance flavors.
5. Guacamole is most often served with tortilla chips. I prefer toasted homemade sourdough bread. Yummy any way!
Notes:
-Some recipes call for black pepper… I don’t like the gritty texture of ground black pepper against creamy avocados. Use finely ground white pepper instead and some combination of fresh hot peppers.
-Roasted pureed hot peppers are better than finely chopped fresh hot peppers - they are hard to chop and they can leave a burning sensation on skin. Another good option is hot sauces - try it on a spoonful of guacamole (step 4) before saucing the whole bowl.
-A quick cheat: stir store bought salsa into mashed avocados
Update: I had some wonderful guacamole at a holiday dinner. The ingredients included lime juice, cilantro leaves, red onion, tomato, salt and a mild prepared South American pepper sauce (the name escapes me). I would substitute a roasted mildly hot pepper - use whatever is readily available at your local supermarket. This is a use guide to pepper intensity. [I tried it with 2 large avocados and about 1/4 of a roasted poblano pepper. Definitely worthy of a repeat performance.]
Guacamole starts with firm ripe Hass avocados - they give slightly under pressure. But don’t buy ripe avocados because they are often very bruised. Instead, buy hard fruit that are heavy for their size (heavy fruit have smaller pits). Let them sit at room temperature until ripe (or speed up ripening by storing them in a paper bag on top of the fridge); ripe avocados can be stored in the fridge for 3-4 days.
Guacamole only requires three ingredients: avocados, lemon/lime juice and salt. All other ingredients are optional.
For delicious homemade guacamole:
1. Start with ~1 tablespoon fresh lemon or lime juice in a large bowl. Add ~1/2 teaspoon salt (always start conservative with salt because more can be added later). [Optional ingredients (use in any combination): 1 large or 2 small cloves of garlic, finely chop; ~1/2 teaspoon finely chopped scallion - any part; ~1/2 teaspoon finely chop chives; ~1/2 teaspoon finely chopped shallots; up to 2 tablespoons chopped red or yellow onions; finely chopped hot peppers to taste.]
2. Cut 2 to 4 avocados in half. Use a spoon to scoop out flesh into prepared bowl. With blunt (butter) knife, roughly cut up avocado pieces in bowl. Now stir contents of bowl with a large spoon until avocados have broken down into a chunky mash (can also mash with a fork but stirring with a spoon is easier).
3. Optional: stir in 2 or more tablespoons of roughly chopped cilantro (leaves and tender stems) and/or flesh of de-seeded tomatoes.
4. Taste and add lemon/lime juice and salt as needed to balance flavors.
5. Guacamole is most often served with tortilla chips. I prefer toasted homemade sourdough bread. Yummy any way!
Notes:
-Some recipes call for black pepper… I don’t like the gritty texture of ground black pepper against creamy avocados. Use finely ground white pepper instead and some combination of fresh hot peppers.
-Roasted pureed hot peppers are better than finely chopped fresh hot peppers - they are hard to chop and they can leave a burning sensation on skin. Another good option is hot sauces - try it on a spoonful of guacamole (step 4) before saucing the whole bowl.
-A quick cheat: stir store bought salsa into mashed avocados
Update: I had some wonderful guacamole at a holiday dinner. The ingredients included lime juice, cilantro leaves, red onion, tomato, salt and a mild prepared South American pepper sauce (the name escapes me). I would substitute a roasted mildly hot pepper - use whatever is readily available at your local supermarket. This is a use guide to pepper intensity. [I tried it with 2 large avocados and about 1/4 of a roasted poblano pepper. Definitely worthy of a repeat performance.]
Wednesday, December 17, 2014
Three favorite cookies
Two chocolate and one sesame cookie.
Warning: These chocolate cookies are not for the faint of heart; they produce intensely dark, practically bittersweet, chocolate cookies. They may not be to your taste. For less intense chocolate flavor, replace dark chocolate with milk chocolate and leave out the espresso powder *or* better yet, find a different recipe.
Adapted from a recipe from Gourmet magazine:
Chocolate butter cookie
In the following order (gives chocolate a little time to cool)
(1) Melt 10 1/2 oz bittersweet chocolate (50-90%). Use microwave, double broiler or its equivalent.
(2) Cream together 1 1/2 sticks (3/4 cup) softened unsalted butter and 1 cup sugar. Add 1 large egg, 1/2 teaspoon vanilla and 1/2 teaspoon espresso powder (optional); beat to mix.
(3) While creaming butter, sift together 1 1/2 cups all-purpose flour (up to 2 cups is possible), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
(4) Add 1/2 cup Dutch-process cocoa powder and melted chocolate to creamed butter; beat thoroughly to mix.
(5) Add sifted flour mixture and stir until just combined (over stirring can activate gluten which toughens cookies).
(6) Shape dough into logs; wrap in plastic and chill for 2 or more hours.
(7) Bake 1/8- to 1/4-inch-thick slices on ungreased cookie sheet at 375°F for 12-15 minutes.
Notes: Cookie made with 1 1/2 cups flour will have lighter crumb and sliceable dough. If use 2 cups flour, cookies will have a denser crumb and cannot be sliced… I cut cookies out of rolled out dough and *carefully* transfer them to baking sheet. They can also be rolled into balls and flattened on baking sheet.
****
Adapted from Flo Braker’s Pain d’amande Cookie Recipe
Chocolate Almond cookie
(1) Place into a large saucepan: 1/2 cup (1 stick) unsalted butter, 1 1/3 cups sugar (demerara or brown sugar), 1/3 cup water, 10 1/2 oz bittersweet chocolate (50-90%) and 1/2 teaspoon espresso powder (optional). Warm over low heat until just melted; stirring as needed. Transfer to large bowl of a stand mixer and stir in 2 cups of sliced almonds.
(2) Sift together 1 1/2 cups all-purpose flour, 1/2 cup cocoa, 1/4 teaspoon baking soda and 1 teaspoon baking powder.
(3) When liquid mix has cool enough (lukewarm) (an easy way is to add almonds straight from refrigerator), mix in dry ingredients until just combined.
(4) Press dough into parchment or wax paper/plastic wrap lined pan (need paper/plastic ‘handles’; otherwise very difficult to unmold) and chill several hours (up to 1 week).
(5) Bake 1/8-inch or thinner slices on parchment paper lined baking sheets for 8 minutes at 325°F; then turn cookies over and bake an additional 8 minutes.
Note: Untoasted almonds are preferable. The long baking time is sufficient to toast almonds in cookie dough.
---
adapted from same source as above (note higher flour proportion)…
Sesame Cookies
A particular favorite with young children.
(1) Place into a large saucepan: 1/2 cup (1 stick) unsalted butter, 1 1/3 cups sugar (demerara or brown sugar) and 1/3 cup water. Warm over low heat until just melted; stirring as needed. Transfer to large bowl of a stand mixer and stir in 2 1/2 cups of sesame seeds and 1-2 teaspoons lemon or lime zest (optional).
(2) Sift together 2 1/3 cups all-purpose flour and 1/4 teaspoon baking soda.
(3) When liquid mix has cool enough (lukewarm), mix in dry ingredients until just combined.
(4) Press dough into parchment or wax paper/plastic wrap lined pan (need paper/plastic ‘handles’; otherwise very difficult to unmold) and chill several hours (up to 1 week).
(5) Bake 1/8-inch or thinner slices on parchment paper lined baking sheets for 8 minutes at 325°F; then turn cookies over and bake an additional 8 minutes.
I had also tried poppy seeds in place of sesame seeds - the cookies were chalky and not particularly appetizing. Stick with the original almonds or try sesame seeds.
Warning: These chocolate cookies are not for the faint of heart; they produce intensely dark, practically bittersweet, chocolate cookies. They may not be to your taste. For less intense chocolate flavor, replace dark chocolate with milk chocolate and leave out the espresso powder *or* better yet, find a different recipe.
Adapted from a recipe from Gourmet magazine:
Chocolate butter cookie
In the following order (gives chocolate a little time to cool)
(1) Melt 10 1/2 oz bittersweet chocolate (50-90%). Use microwave, double broiler or its equivalent.
(2) Cream together 1 1/2 sticks (3/4 cup) softened unsalted butter and 1 cup sugar. Add 1 large egg, 1/2 teaspoon vanilla and 1/2 teaspoon espresso powder (optional); beat to mix.
(3) While creaming butter, sift together 1 1/2 cups all-purpose flour (up to 2 cups is possible), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
(4) Add 1/2 cup Dutch-process cocoa powder and melted chocolate to creamed butter; beat thoroughly to mix.
(5) Add sifted flour mixture and stir until just combined (over stirring can activate gluten which toughens cookies).
(6) Shape dough into logs; wrap in plastic and chill for 2 or more hours.
(7) Bake 1/8- to 1/4-inch-thick slices on ungreased cookie sheet at 375°F for 12-15 minutes.
Notes: Cookie made with 1 1/2 cups flour will have lighter crumb and sliceable dough. If use 2 cups flour, cookies will have a denser crumb and cannot be sliced… I cut cookies out of rolled out dough and *carefully* transfer them to baking sheet. They can also be rolled into balls and flattened on baking sheet.
****
Adapted from Flo Braker’s Pain d’amande Cookie Recipe
Chocolate Almond cookie
(1) Place into a large saucepan: 1/2 cup (1 stick) unsalted butter, 1 1/3 cups sugar (demerara or brown sugar), 1/3 cup water, 10 1/2 oz bittersweet chocolate (50-90%) and 1/2 teaspoon espresso powder (optional). Warm over low heat until just melted; stirring as needed. Transfer to large bowl of a stand mixer and stir in 2 cups of sliced almonds.
(2) Sift together 1 1/2 cups all-purpose flour, 1/2 cup cocoa, 1/4 teaspoon baking soda and 1 teaspoon baking powder.
(3) When liquid mix has cool enough (lukewarm) (an easy way is to add almonds straight from refrigerator), mix in dry ingredients until just combined.
(4) Press dough into parchment or wax paper/plastic wrap lined pan (need paper/plastic ‘handles’; otherwise very difficult to unmold) and chill several hours (up to 1 week).
(5) Bake 1/8-inch or thinner slices on parchment paper lined baking sheets for 8 minutes at 325°F; then turn cookies over and bake an additional 8 minutes.
Note: Untoasted almonds are preferable. The long baking time is sufficient to toast almonds in cookie dough.
---
adapted from same source as above (note higher flour proportion)…
Sesame Cookies
A particular favorite with young children.
(1) Place into a large saucepan: 1/2 cup (1 stick) unsalted butter, 1 1/3 cups sugar (demerara or brown sugar) and 1/3 cup water. Warm over low heat until just melted; stirring as needed. Transfer to large bowl of a stand mixer and stir in 2 1/2 cups of sesame seeds and 1-2 teaspoons lemon or lime zest (optional).
(2) Sift together 2 1/3 cups all-purpose flour and 1/4 teaspoon baking soda.
(3) When liquid mix has cool enough (lukewarm), mix in dry ingredients until just combined.
(4) Press dough into parchment or wax paper/plastic wrap lined pan (need paper/plastic ‘handles’; otherwise very difficult to unmold) and chill several hours (up to 1 week).
(5) Bake 1/8-inch or thinner slices on parchment paper lined baking sheets for 8 minutes at 325°F; then turn cookies over and bake an additional 8 minutes.
I had also tried poppy seeds in place of sesame seeds - the cookies were chalky and not particularly appetizing. Stick with the original almonds or try sesame seeds.
Wednesday, September 3, 2014
Blackberry or raspberry swirl cheesecake
When I was a child, our local markets would sell cheesecake by the slice… fragile slice of cheesecake in clingwrap with no base. It was sweet and smooth and richly luscious on the tongue. I loved it. Then someone told me cheesecake was easy to make - just follow the recipe on the box of graham cracker crumbs. They were right, it was easy but I quickly overdosed and lost my taste for the stuff. Then I was served a sour cream free cheesecake… yum! The search was on: I tested every sour cream free cheesecake recipe I found in the library (this was pre-internet days). The best was Craig Claiborne's Classic Cheesecake. I’ve since modified it by swirling in blackberry or raspberry juice but it’s delicious with or without the fruit.
Crust:
1 packet graham crackers (of three in box) rolled into crumbs, ~ 1 cup cookie crumbs (vanilla wafer crumbs work also)
1/2 stick of melted butter
Berry Swirl:
1 pint fresh or frozen berries, thawed
Batter:
2 lbs. Philadelphia cream cheese, at room temperature
1 tsp. vanilla extract
1 ¾ cups sugar
1 tbsp. fresh lemon juice
4 eggs
Move oven rack to next to last lowest position in oven and preheat oven to 350°. Grease the sides of one 8 or 9 inch round removable bottom or springform cake pan.
For crust: thoroughly mix graham cracker crumbs and butter. Press evenly into bottom of pan.
For berry swirl: discard moldy berries and break up berries in a food processor or blender. Strain pulp through a fine mesh sieve and discard the seeds. Want 1/2-3/4 cup berry juice.
For cake: beat cream cheese, vanilla, sugar and lemon juice with standing mixer, scraping sides and bottom of bowl with a rubber spatula as needed, until completely smooth. Add eggs one at a time, beating until just incorporated to avoid adding air to the mix.
Pour about 1/3 of the batter into pan. Swirl pan to level the batter. Evenly distribute about half the berry juice on top of batter (use squeeze bottle or ziplock bag with snipped corner). Repeat with another third of batter, retain about 1-1/2 tablespoons of berry juice. Pour in remaining third of batter. With last of berry juice, randomly place individual drops of juice over batter. With toothpick or skewer, draw through each droplet of juice for attractive swirl.
Wrap bottom of pan with aluminum foil (place square of foil on counter, place pan in center and lift corners of foil to fold/crush foil over sides of pan). Have about 2 quarts of hot tap water ready to pour. Place a larger deep pan (I use a 13x9 inch pan) onto oven and gently place prepared foiled wrapped cake pan inside. Carefully pour hot water into outer pan to about 1 inch deep.
Bake until top of cake is lightly golden brown and center jiggles when lightly shaken, about 1 ½ hours.
Lift cake from water and cool for 3 hours on a cake rack. Cover and refrigerate at least 6 hours before unmolding.
Serve as is or with any remaining berry juice.
Crust:
1 packet graham crackers (of three in box) rolled into crumbs, ~ 1 cup cookie crumbs (vanilla wafer crumbs work also)
1/2 stick of melted butter
Berry Swirl:
1 pint fresh or frozen berries, thawed
Batter:
2 lbs. Philadelphia cream cheese, at room temperature
1 tsp. vanilla extract
1 ¾ cups sugar
1 tbsp. fresh lemon juice
4 eggs
Move oven rack to next to last lowest position in oven and preheat oven to 350°. Grease the sides of one 8 or 9 inch round removable bottom or springform cake pan.
For crust: thoroughly mix graham cracker crumbs and butter. Press evenly into bottom of pan.
For berry swirl: discard moldy berries and break up berries in a food processor or blender. Strain pulp through a fine mesh sieve and discard the seeds. Want 1/2-3/4 cup berry juice.
For cake: beat cream cheese, vanilla, sugar and lemon juice with standing mixer, scraping sides and bottom of bowl with a rubber spatula as needed, until completely smooth. Add eggs one at a time, beating until just incorporated to avoid adding air to the mix.
Pour about 1/3 of the batter into pan. Swirl pan to level the batter. Evenly distribute about half the berry juice on top of batter (use squeeze bottle or ziplock bag with snipped corner). Repeat with another third of batter, retain about 1-1/2 tablespoons of berry juice. Pour in remaining third of batter. With last of berry juice, randomly place individual drops of juice over batter. With toothpick or skewer, draw through each droplet of juice for attractive swirl.
Wrap bottom of pan with aluminum foil (place square of foil on counter, place pan in center and lift corners of foil to fold/crush foil over sides of pan). Have about 2 quarts of hot tap water ready to pour. Place a larger deep pan (I use a 13x9 inch pan) onto oven and gently place prepared foiled wrapped cake pan inside. Carefully pour hot water into outer pan to about 1 inch deep.
Bake until top of cake is lightly golden brown and center jiggles when lightly shaken, about 1 ½ hours.
Lift cake from water and cool for 3 hours on a cake rack. Cover and refrigerate at least 6 hours before unmolding.
Serve as is or with any remaining berry juice.
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