Cheesy Pasta Casserole n etc

Cheesy Pasta Casserole
Yield: 6
Ingredients:
Cheesy Pasta Casserole

* 1 lb. cooked, drained and cooled penne pasta (454 g)
* 1 cup breadcrumbs (250 ml)
* 1/4 cup unsalted butter, melted (60 ml)
* 1/2 tsp cayenne (2 ml)
* 1/4 cup finely chopped parsley (60 ml)
* Salt and pepper, to taste

Cheesy Bechamel

* 4 cups homogenized milk (1 L)
* 1 cup whipping cream (250 ml)
* 1 small onion, peeled
* 1 small bay leaf
* 1 clove
* 6 tbsp unsalted butter (90 ml)
* 6 tbsp all-purpose flour (90 ml)
* 4 cups old cheddar cheese (1 L)
* 1/2 cup grated Romano cheese (125 ml)
* 1 tbsp Dijon mustard (15 ml)
* Salt and white pepper, to taste


Directions:
Cheesy Pasta Casserole

1. Preheat an oven to 350°F. Butter a 9 x 13 inch (23 x 33 cm) baking dish.
2. Combine the pasta and the cheesy béchamel into the prepared pan.
3. In a small bowl, combine the breadcrumbs, melted butter and cayenne. Sprinkle the crumb mixture over the top and finish with the chopped parsley.
4. Bake in the preheated oven for 20 to 25 minutes or until heated through.
5. Turn up the oven to broil. Finish by lightly broiling the crumb topping before serving.

Cheesy Bechamel

1. Pour milk and cream into a saucepan. Secure the bay leaf to the onion using the clove as a pick – this is called onion cloute and is a common flavouring agent used in the preparation of béchamel. Add the onion to the milk and cream mixture and over medium heat scald. Remove from the heat, cover, and infuse for 10 minutes. Strain and keep warm.
2. In a heavy saucepan melt the butter over medium-high heat. When hot, add the flour and cook, whisking constantly for 1 to 2 minutes. Remove the pan from the heat and let the roux cool slightly.
3. Return the saucepan containing the roux to medium-low heat and slowly whisk in the infused milk and cream. When all the milk has been added and the sauce is a smooth consistency simmer for 5 minutes.
4. Remove from the heat and whisk in the cheeses and mustard until the cheese is melted. Season the sauce to taste and either use immediately or remove from the heat and cool.
Almond Crusted Frozen Mini Cheesecakes
Yield: 12
Ingredients:
Almond Crusted Frozen Mini Cheesecakes

* 1 cup ground almonds, toasted
* 2 tbsp butter or margarine, melted
* 1 envelopes unflavoured gelatine
* 1/4 cup cold water
* 2 pkg (250 g each) Light Philadelphia Cream Cheese
* 1/2 cup sugar
* 3/4 cup milk
* 1/4 tsp almond extract


Directions:
Almond Crusted Frozen Mini Cheesecakes

1. COMBINE almonds and butter in small bowl. Press mixture evenly onto bottoms of 12 paper-lined baking cups.
2. SPRINKLE gelatine over cold water in saucepan and let stand 5 minutes to soften. Stir over low heat until dissolved.
3. MEANWHILE, using electric mixer beat cream cheese until smooth. Add sugar and beat.
4. GRADUALLY beat in warm gelatine, milk and almond extract, beating only until blended.
5. POUR into prepared baking cups. Freeze several hours or overnight.
6. REMOVE from freezer 10 minutes before serving and remove paper liner. Serve inverted on a plate.


Artisan Cheese Cake
Yield: 12
Ingredients:
Artisan Cheese Cake

* 1 cup almonds, ground and toasted (250 ml)
* 2 tbsp unsalted butter (30 ml)
* 1 1/2 envelopes unflavored gelatine
* 1/4 cup cold water (60 ml)
* 1 x 250 gram piece of triple cream artisan cheese (white rind removed), softened
* 1 x 250 gram package of cream cheese, softened
* 3/4 cup sugar, granulated (175 ml)
* 1/2 cup 10% cream (125 ml)
* 1/4 tsp 10% cream (125 ml)
* 1 tsp lemon zest (5 ml)
* 1 tbsp lavender honey sauce or caramel sauce for drizzling (15 ml)


Directions:
Artisan Cheese Cake

1. In a medium glass bowl, combine almonds and butter. Press the mixture onto bottoms of 12 well buttered baking cups or a silicone muffin container.
2. In a small bowl, sprinkle gelatine over water and allow to stand for 5 minutes or until softened. Stir over low heat until dissolved.
3. In a large mixing bowl, using an electric mixer, beat artisan cheese and cream cheese together until smooth. Add sugar and beat until thoroughly combined. Gradually add in warm gelatine, cream and almond extract, beating until well blended. Pour into baking cups containing almond bottoms. Allow them to refrigerate for 3 hours or freeze them over night. Take out of the freezer 10 to 15 minutes before serving.
4. Serve them with the almond top side up on a plate with a light drizzle of lavender honey sauce or caramel sauce.


Lavender Riesling Cheesecake
Ingredients:
Sponge

* 2/3 cup pastry flour
* 1/3 cup cornstarch
* 2 egg, separated
* 4 whole egg
* 1 egg yolk
* 1/2 tsp cream of tartar
* 1/2 cup + 2 tbsp sugar
* 1 tsp vanilla extract

Filling

* 2/3 cup white wine
* 3 tbsp fresh lavender, chopped
* 2 1/2 tsp gelatin powder
* 6 egg yolk
* 2/3 cup sugar
* 2 tbsp lemon juice
* 2 cups mascarpone cheese


Directions:
Sponge

1. Preheat oven to 350 F.
2. Line a jellyroll pan with parchment paper.
3. Sift together flour and cornstarch and set aside.
4. Whip the 2 separated egg whites with cream of tartar until stiff peaks are formed; reserve. Warm 4 eggs in their shells in hot water for 2 minutes. Whip the 4 eggs with the 2 separated yolks plus additional yolk on high speed with sugar and vanilla until thick and pale. Fold in flour, and then fold in whites in two additions.
5. Spread batter evenly onto baking pan and bake for 15-18 minutes.
6. Allow to cool.
7. Line sides of an 8-inch pan with parchment. Cut a disc of sponge cake to line the bottom.

Filling

1. Heat white wine with lavender to infuse the flavour.
2. Strain out lavender (or leave in for colour).
3. Soften gelatin in 2 Tbsp cold water and set aside.
4. Over a pot of simmering water, whisk together egg yolks, sugar, lemon juice and wine until doubled in volume and whisk leaves a ribbon when you lift it.
5. Remove from heat and stir in gelatin.
6. Whisk in mascarpone cheese and pour into springform pan.
7. Let set for 4 hours before unmolding.

To Assemble

1. Remove springform pan and parchment. Sides can be coated with graham crumbs or left plain and tied with a ribbon for a special occasion. Garnish top with fresh lavender flowers or berries. Serve.


Tiramisu 2
Yield: 8
Ingredients:
Tiramisu

* 2 cups espresso (480ml)
* 1/3 cup sweet Italian vermouth (180ml)
* 40 x Italian ‘Savoiardi’ Lady finger cookies
* 1.1 lb. fresh mascarpone cream cheese (500g)
* 5 x eggs
* 5 tbsp of sugar (75ml)
* Bittersweet chocolate for shaving


Directions:
Tiramisu

1. Separate the yolks from the whites into two different mixing bowls. In the bowl with the yolks, add sugar and beat yolk mixture with an electric mixer until consistency is creamy. Add mascarpone cream cheese and mix thoroughly. In the other mixing bowl, beat egg whites until they turn into fluffy white peaks. Carefully fold white peaks into the creamy yolk mixture.
2. In another bowl, mix together espresso and vermouth. Dip cookies in the coffee mixture for a few seconds, making sure they are wet outside but still somewhat dry in the middle. Arrange dipped cookies in one tightly packed layer on the bottom of a cake pan. Pour 1/2 of the cream on top of the cookies and spread evenly. Add a second layer of soaked lady fingers, then evenly spread the remaining cream on top.
3. Plastic wrap the cake pan and leave Tiramisu to rest in the fridge for 3-4 hours. Before serving, sprinkle with chocolate shavings.