1 Tbsp olive oil
2 oz thinly sliced prosciutto or ham, chopped
3 garlic cloves, crushed
1/3 c champagne vinegar or white wine vinegar
1/4 c water
1 Tbsp finely chopped fresh basil (or 1 tsp dried)
1 Tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp sugar
1/8 tsp black pepper
8 c salad greens
1 c sweet cherries, pitted and quartered
1/2 c (2 oz) crumbled feta cheese
Heat oil in a large nonstick skillet over medium heat. Add prosciutto; saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Remove from heat; stir in vinegar and next 6 ingredients. Combine greens, cherries and cheese in a large bowl; add vinaigrette and toss well.
NOTES
Source unknown.
Untried.
Showing posts with label cherries. Show all posts
Showing posts with label cherries. Show all posts
Sunday, March 15, 2009
Black Forest Cherry Cheesecake
Topping:
2 c pitted dark sweet cherries
1/4 c sugar
1 Tbsp fresh lemon juice
2 tsp cornstarch
Crust:
1 1/3 c chocolate graham cracker crumbs (about 9 cookie sheets)
1/4 c sugar
1 Tbsp butter, melted
1 egg white
Filling:
1 c sour cream
1/2 c sweetened condensed milk
16 oz cream cheese, softened
1 1/4 c sugar
3 Tbsp unsweetened cocoa
2 tsp vanilla extract
2 eggs
1/2 c semisweet chocolate mini-chips
36 dark sweet cherries, pitted and halved
To make topping: Process cherries in a food processor until smooth. Combine with remaining ingredients in a small saucepan. Bring to a boil and cook 1 minutes, stirring constantly. Pour into a bowl; cover; chill.
To make crust: Combine all ingredients in a bowl; toss with fork until well-blended. Press into a prepared 10" springform pan. Bake at 350 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.
To make filling: COmbine sour cream, milk and cheese in a large bowl. Beat with a mixer on medium speed until well-blended. Add sugar, cocoa, vanilla and eggs; beat well. Stir in mini-chips. Pour into prepared crust.
Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set as it chills). Turn oven off; cool cake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread topping over cheesecake; top with extra cherry halves. Cover and chill 8 hours.
NOTES
From Cooking Light.
Untried.
2 c pitted dark sweet cherries
1/4 c sugar
1 Tbsp fresh lemon juice
2 tsp cornstarch
Crust:
1 1/3 c chocolate graham cracker crumbs (about 9 cookie sheets)
1/4 c sugar
1 Tbsp butter, melted
1 egg white
Filling:
1 c sour cream
1/2 c sweetened condensed milk
16 oz cream cheese, softened
1 1/4 c sugar
3 Tbsp unsweetened cocoa
2 tsp vanilla extract
2 eggs
1/2 c semisweet chocolate mini-chips
36 dark sweet cherries, pitted and halved
To make topping: Process cherries in a food processor until smooth. Combine with remaining ingredients in a small saucepan. Bring to a boil and cook 1 minutes, stirring constantly. Pour into a bowl; cover; chill.
To make crust: Combine all ingredients in a bowl; toss with fork until well-blended. Press into a prepared 10" springform pan. Bake at 350 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.
To make filling: COmbine sour cream, milk and cheese in a large bowl. Beat with a mixer on medium speed until well-blended. Add sugar, cocoa, vanilla and eggs; beat well. Stir in mini-chips. Pour into prepared crust.
Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set as it chills). Turn oven off; cool cake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread topping over cheesecake; top with extra cherry halves. Cover and chill 8 hours.
NOTES
From Cooking Light.
Untried.
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