Saturday, October 6, 2012

Harvest Apple Caramel Cheesecake


3 Apples
3 Tbsp butter
1/2 tsp corn starch
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Peel and slice apples, soak in cold water while preparing.  Melt butter in frying pan over medium heat.  Once the foam in the butter subsides, add apple slices, corn starch, cinnamon, nutmeg and salt.  Stir to incorporate.  Let simmer for 20 minutes or until the sauce is thick and syrupy.  Remove from heat and set aside.


1 cup graham cracker crumbs
3 Tbsp sugar
2 Tbsp finely chopped pecans
1/2 tsp ground cinnamon
1/4 cup butter, melted

In a large bowl, combine the crackers, sugar, pecans and cinnamon, stir in butter.  Press onto the bottom of lightly greased 10" springform pan.  Bake @ 350ºF for 10 minutes.  Place on wire rack to cool while preparing filling.


3 packages of 8oz cream cheese
3/4 cup sugar
3 eggs lightly beaten
1/2 cup sour cream
3/4 tsp vanilla extract

In a large bowl, beat cream cheese and sugar till smooth.  Add eggs, beat on low speed till just combined.  Stir in vanilla and sour cream.  Pour over crust.  Bake at 350ºF for 40 minutes with a deep pan of water on a lower rack (this will prevent cracking and will ensure the cake stays moist).  Pour apple mixture over cheesecake, return to oven for another 10 minutes.  Turn oven off and let cheesecake cool in the oven (this will further prevent cracking).

Cool overnight.

Savory Feta Asparagus Tarts

8 oz package phyllo pasty
3/4 cup butter, melted
8 oz sprue (thin asparagus)
4 oz feta cheese
1/2 cup plain yogurt
2 eggs, beaten
3 green onions, finely chopped
1 Tbsp chopped mint
salt and pepper

Cut the sprue into 1 inch pieces, leaving the tips whole.  Cook in boiling salted water until just tender.  Rinse under cold water and allow to drain completely.  Mix together thoroughly the cheese, yogurt, eggs, onions, mint, salt and pepper.

Use a tart tin with 12 spaces or use 12 ramekin dishes.  Cut the pasty in squares large enough to fill the pans or dishes, with enough to overlap the tops by about 1 inch.

Layer 3 sheets of pastry, each brushed with melted butter.  Cut into 3 inch squares, turning each slightly to make a frilled edge.  Carefully push the pastry into buttered tart tins or ramekins.  Stir in the drained sprue and fill the pastry to within 1/2 inch of the top.

Bake in a preheated 375ºF oven for about 25 minutes or until the pastry is crisp and golden and the filling is set and risen.  Allow to cool for about 10 minutes and then remove to a serving dish.