Ginger Basque Cheesecake

 This is moist and I loved the Ginger flavour for it, perfect for your holidays.

1 3/4 cups (425 mL) whipping cream
2 tbsp (30 mL) finely grated ginger
1 tbsp (15 mL) finely grated lemon zest
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) dried ginger
Softened butter for greasing pan
3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature
1 1/2 cups (375 mL) sugar
5 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) fine sea salt

1. In a medium mixing bowl, whisk cream, grated ginger and lemon zest. Let stand 30 minutes. Pass through a fine sieve into a bowl, pressing on solids. Discard solids and set cream aside.
 
2. Sift flour and dried ginger into a small bowl. Set aside.  
 
3. Preheat oven to 400°F (204°C).
 
4. Butter a 10-inch (25-cm) springform pan. (Butter helps parchment stick to pan.) Line bottom with one 12 x 16-inch (30 x 40 cm) sheet of parchment paper, pleating to fit in pan. Dab parchment with butter. Lay another parchment sheet on top on a diagonal so it covers inside of pan and there are 1 to 2 inches (2.5 to 5 cm) of overhang. (Dab with butter to help sheets stick to each other.) Place pan on a parchment-lined baking sheet.
 
5. In bowl of a stand mixer fitted with paddle, beat cream cheese and sugar on medium-low speed until smooth and sugar has dissolved, stopping to scrape down bowl once, about 2 minutes. Raise speed to medium. Add eggs one at a time, waiting until the previous one is incorporated before adding next. Add yolks and mix until combined. Reduce speed to medium-low. Add reserved infused cream, vanilla and salt. Mix until combined, about 30 seconds. Stop and scrape down bowl. Sprinkle flour mixture over batter. Mix on low until combined, about 30 seconds. Pass through fine sieve into a large mixing bowl to remove any lumps. Transfer batter to prepared pan.
 
6. Bake on middle rack until puffed and top is evenly brown, but the centre is still jiggly, 55 to 60 minutes. Remove from oven. When cool enough to handle, transfer cake to a cooling rack. Cool completely. Cover and refrigerate at least 2 hours and up to 3 days before serving.
 
7. Remove outer ring of pan. Grabbing parchment, lift cake out of pan bottom and carefully place on serving platter. For a rustic presentation, cut it right on parchment paper. For a neater look, cut away parchment using the tip of a sharp paring knife. Cut slices with a sharp knife run under hot water, wiping clean between cuts.

Serves 12

Kerry Apple Cake

Use a nice tart apple for this cake as it will contrast nicely with the sweetness of the cake.  If you don’t want to do the cider sauce just drizzle a little white frosting over it and you have a great fall dessert.  I made this one for my family at Thanksgiving.   From Food and Drink Spring 2016.

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tbsp grated lemon zest
2 eggs
1/4 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
3 large cooking apples, peeled and cut into 3/4 inch chunks
1 tbsp brown sugar

CIDER SAUCE
2 cups hard cider
2 sprigs rosemary
1/2 cup sugar

• preheat oven to 375 F.  Grease an 8 inch cake pan and line the base with parchment.
• Cream the butter and sugar with an electric mixer until fluffy, about 2 minutes.  Add zest.  Beat in eggs, then milk.  Sift flour with baking powder, salt, cinnamon and nutmeg, then add to butter mixture.  Stir until combined.  Mix in the apples.  The mixture will appear to have more apples than batter.  Spread evenly into prepared pan and sprinkle with brown sugar.
• Bake for 45 to 50 minutes or until a cake tester inserted into the cake comes out clean.
• Combine cider, rosemary and sugar in a pot over high heat.  Bring to a boil and reduce for 20 minutes or until syrupy.  Remove rosemary sprigs and serve sauce with warm apple cake.

Serves 6 to 8.

Mango Fruit Pavlova

This is a variation of a recipe I found in Food & Drink 2011.  I like Mango and it works well with the sweet meringue.

MERINGUE
4 large egg whites at room temperature
1/2 tsp cream of tartar
3/4 cup sugar
1 tsp cornstarch
1 tsp white vinegar

CREAM & FRUIT
1 cup whipping cream
2 tbsp sugar
1 tsp finely grated lemon zest
1 tbsp lemon juice
1 ripe mango

1. Preheat the oven to 250F
2. Trace an 8 inch circle onto a piece of parchment paper using a magic marker, and line a baking tray with the parchment paper, with the marked side down (so the ink won't transfer to the meringue as it bakes).
3. Whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar while whipping and continue whipping on high speed until the whites hold a stiff peak when the beaters are lifted (the whites will be thick and glossy). Fold in the cornstarch and vinegar.  Spoon the whites onto the parchment paper and spread it to fit the circle, using your spatula to create pretty swirls.
4. Bake the meringue for 75 to 90 minutes until the exterior is dry, cracking the oven door if the meringue starts showing signs of browning.  Once out of the oven and cooled, the meringue should feel dry on the outside and peel away from the parchment easily.  If still a little soft, return to the 250F oven for another 10 to 20 minutes.  Cool the meringue on the tray before removing.
5. Whip the cream to a soft peak and beat in the sugar, lemon zest and juice.  Chill until ready to assemble.
6. Assemble the pavlova immediately before serving.  Place the meringue onto a platter and top with the whipped cream.  Peel and cut the mango into small pieces and spoon over cream.  Slice and serve as you would a cake or tart.

Serves 8

Vegetable Crudite with Tarragon Mustard Dip

Choose the best vegetable you can get and try to vary the colour.  You can also use this dip for shrimp and chicken.  From Food and Drink 2011

1/2 cup sour cream
1/2 cup mayonnaise
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp grainy Dijon mustard
1/4 tsp each salt and freshly cracked pepper
1 tbsp finely chopped tarragon

Vegetables can include: radishes (trimmed and halved) blanched snap peas, sweet bell pepper strips, small carrots and asparagus spears

1. In a bowl, combine sour cream, mayonnaise, lemon zest and juice, mustard, salt, pepper and tarragon.  Cover and refrigerate for 1 hour and up to 2 days.
2. To serve, spoon a scant 1/4 cup into a small stemless Martini glass.  Stand glass on a plate and arrange fresh vegetables around plate.

Irish Roasted Salmon

Salmon marinated in Irish Whiskey and honey!  From Food and Drink Autumn 2003

2 tbsp honey
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 tsp chopped fresh thyme
1 1/2 tsp grated lemon zest
2 tbsp vegetable oil
Salt and freshly ground pepper
4 salmon fillets

1. Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper.  Pour over salmon and marinate 1 hour on the counter or 4 hours refrigerated.
2. Preheat oven to 450F.
3. Remove salmon from marinade and place on a rack over a roasting pan.  Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.  Place on 4 serving plates.

Maple Glazed Asparagus Bundles

Very fancy looking with minimal work!  Great with anything on the Barbecue!

1 large bunch asparagus, about 24 to 32 spears, trimmed
1/2 red pepper, sliced into long thin strips
8 slices trimmed, thinly sliced black forest ham or prosciutto about 125 g
1/3 cup Diana Sauce, maple flavour
2 tsp coarsely cracked mixed peppercorns
2 tsp lemon zest
1 tbsp each lemon juice and melted butter

1. Preheat the grill to medium high.  Blanch the asparagus in boiling salted water for 3 minutes.  Rinse under cold running water until cool.  Drain well and pat dry.
2. Divide the asparagus into 8 bundles.  Add a few strips of the red pepper to each bundle.  Wrap the ham tightly around the base of the asparagus.  Secure each bundle firmly together with a toothpick.
3. Stir the sauce with the lemon zest, juice and butter.  Brush half of the sauce over the bundles.  Sprinkle the ham or prosciutto evenly with cracked pepper.
4. Grill the bundles for 2 minutes.  Turn and brush with remaining sauce.  Grill for 2 minutes, turning as needed, until the vegetables are marked ad the ham or prosciutto is crisp.  Remove the toothpicks before serving.