HONORING THE SHAMROCK ~ IRISH COFFEE CHEESECAKE

"May your thoughts be as glad as the shamrocks,

may your heart be as light as a song,

may each day bring you bright,

happy hours that stay with you all the year long."

~ Irish Blessing

Oxalis Regnelli

(Lucky Shamrock)

IRISH COFFEE CHEESECAKE

~ Irish whiskey and espresso filling encased in an oatmeal cookie crust

(Bon Appetit ~ Feb 1985)

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Oatmeal Crust

1/2 12-1/2 oz. package oatmeal cookies

1 Tbsp. firmly packed dark brown sugar

1/4 tsp cinnamon

3 1/4 Tbsp.well-chilled unsalted butter, cut into small pieces

Coffee Filling

24 oz. room temperature cream cheese

1 cup plus 2 1/2 Tbsp. firmly packed dark brown sugar

4 room temperature organic eggs

2 Tbsp plus 2 tsp coffee liqueur

1/2 tsp. vanilla

5 tsp. instant espresso powder

7 Tbsp. Irish whiskey

Topping

3/4 tsp. instant espresso powder

1/2 tsp. sugar

1 Tbsp. whipping cream

1 1/2 cups chilled whipping cream

2 Tbsp. sugar

Chocolate coffee beans

(Trader Joe's always has them)

• Crust: Preheat oven to 325º. Lightly butter 9-in. springform pan. Finely grind cookies, sugar and cinnamon in processor. Add butter and process until crumbs hold together. Press into prepared pan, covering bottom and extending 1/1/2 inches up sides. Bake until crust darkens slightly, about 8 minutes. Cool completely.
• Filling: Preheat oven to 325º. Blend cream cheese and sugar in processor until smooth, stopping occasionally to scrape dwon sides of bowl. Mix in 1 egg, liqueur and vanilla. Dissolve instant expresso powder in whiskey in large bowl. Stir in cheese mixture. Whisk in remaining 3 eggs, 1 at a time. Pour into cooled crust. Bake until outer 2 inches of cake are firm and slightly puffed, about 45 minutes (center will appear moist and edges may crack slightly). Cool to room temperature on rack. Refrigerate until well chilled. Cover with plastic wrap and let mellow for 1 to 2 days.
• Topping: Dissolve instant expresso powder and 1/2 tsp sugar in 1 Tbsp. cream in small bowl. Beat 1 1/2 cups cream and 2 Tbsp. sugar in large bowl until peaks form. Fold in espresso mixture. Remove plastic wrap and pam sides from cake. Spread top with whipped cream and garnish with coffee beans. (Can be prepared 3 hours ahead and refrigerted. Let stand at room temperature 15 minutes before serving. (10 servings)

Oxalis Triangularis

(Purple Shamrock)

"For each petal on the shamrock

This brings a wish your way -
Good health, good luck, and happiness
For today and every day."

~ Irish Blessing

FEBRUARY FOOD FOR BODY (BLACK FOREST CHEESECAKE) & SOUL (CYCLAMEN)

"Bread feeds the body, indeed, but flowers feed also the soul."

-~ The Koran

BLACK FOREST CHEESECAKE

~ 1985 favorite retro-dessert (Bon Appetit), perfect for February (National Cherry Month)

Cherry Topping:

1 lb. (thawed) frozen unsweetened cherries

1/4 cup kirsh

1/4 cup Morello cherry syrup (or sour cherry syrup)

Chocolate Crust:

8 12 oz. chocolate wafer cookies

6 Tbsp. (3/4 stick) well-chilled butter, cut into 12-in. pieces

Chocolate Filling:

1 1/2 cups whipping cream

12 oz. coarsely chopped semisweet chocolate

16 oz. (room temperature) cream cheese

3/4 cup sugar

4 (room temperature) eggs

1 tsp. vanilla

1 cup chilled whipping cream

2 Tbsp. sugar

1 Tbsp. kirsch

Chocolate curls

For topping: Soak undrained cherries and kirsch in small bowl 6 hours.Thoroughly drain cherries in strainer set over medium bow, shaking occasionally, at least 2 hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 Tbsp. into heavy skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can prepare 2 days ahead and chill).

For crust: Generously butter 9-in. springform pan. Finely crush cookies (on/off turns) in processor. Cut in butter (on/off turns) until mixture begins to gather together. Press crumbs into bottom of pan and up sides to 3/4 in. from top (should be no cracks). Refrigerate crust for at least 30 minutes.

For filling: Preheat oven to 325º. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream with 3/4 cup sugar until smooth. Beat in eggs, one at at time until combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1-2 days.

Remove foil, discard paper towel and pan sides of cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 Tbsp. sugar and kirsh to peaks. Spoon onto center of cake. Top with chocolate curls. (Can be prepared 2 hours ahead and refrigerated.). Let stand at room temperature for 15 minutes before serving. (12-14 servings)

Indoor Garden

Cyclamen are a genus of plants containing 20 species, which are part of the family of Primulaceae, the Primrose family. In the wild, their distribution is centred on the mediterranean, being natives of parts of Europe, western Asia and parts of North Africa. They are tuberous plants and have no obvious affinity with Primroses, although they do resemble the North American Dodecatheon in having reflexed petals.

Their habitats range from Fagus (Beech) woodland, through scrub and rocky areas, to alpine meadows where they flower in snow meltwater.

The genus is notable for the fact that although it is small, there are species which flower in every month of the year.

In cultivation, there are some species which are definitely hardy, some which are borderline, and a few species which will not tolerate any frost.

The genus also provides florists plants in the form of cultivars based on Cyclamen persicum. These are generally winter and spring flowering plants which are available in a wide range of colours.

(The Cyclamen Society)

EASTER DESSERT PERHAPS? ~ COCONUT CREAM CHEESECAKE

"Well pleaseth me the sweet time of Easter

That maketh the leaf and the flower come out."

~ Bertran de Born

~ White cyclamen

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COCONUT CREAM CHEESECAKE

~ 20 year old recipe from The Heritage House in Little River, California

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CRUST:

2/3 cup flour

1 Tbsp. sugar

5 Tbsp. chilled unsalted butter, cut in small pieces

FILLING:

3 8-oz. packages room temperature cream cheese

1 1/2 cups sugar

4 room temperature organic eggs

2 room temperature egg yolks

2 cups flaked coconut

1 cup whipping cream

1 tsp. fresh lemon juice

1/2 tsp. vanilla

1/2 tsp. almond extract

toasted coconut

• For crust: combine flour & sugar in large bowl. Using pastry blender (or 2 knives) cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes.
• Preheat oven to 325-degrees. Press dough into bottom of 10-inch springform. Bake until golden brown, 15-20 minutes. Cool slightly. Cool slightly. Reduce oven to 300-degrees.
• For filling: Beat cream cheese and sugar until smooth. Beat in eggs and yolks, 1 at a time. Mix in flaked coconut, whipping cream, fresh lemon juice, vanilla and almond extract.
• Pour filling into crust. Bake until edges are firm, about 70 minutes. Let cheesecake completely cool.
• Remove springform and cover with plastic wrap. Refrigerate 4 hours or overnight. Just before serving, sprinkle with toasted coconut. (12 servings).

"MAY YOUR THOUGHTS BE AS GLAD AS THE SHAMROCKS ..." ~ BAILEYS IRISH CREAM CHEESECAKE

"May your thoughts be as glad as the shamrocks, may your heart be as light as a song, may each day bring you bright, happy hours that stay with you all the year long."

~ Irish Blessing

~ Shamrock

( Oxalis regnellii)

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BAILEYS IRISH CREAM CHEESECAKE

~ Favorite St. Patrick's Day treat adapted from tattered Bon Appetit (1989)

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Crust:

2 cups crushed

Oreo cookies

1/4 cup sugar

6 Tbsp. melted unsalted butter

Filling:

2 1/4 lbs. room temperature cream cheese

1 2/3 cup sugar

5 room temperature organic eggs

1 cup Baileys Original Irish Cream

1 Tbsp. pure vanilla extract

1 cup semisweet chocolate chips

Coffee Cream:

1 cup chilled whipping cream

2 Tbsp. sugar

1 tsp. instant coffee powder

Chocolate curls

• For crust: Preheat oven to 325-degrees. Coat 9-inch springform pan with nonstick spray. Combine crumbs and sugar. Stir in melted butter. Press mixture into bottom and 1-inch up sides of pan. Bake until light brown, about 7 minutes.
• For filling: Beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs 1 at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cheesecake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.
• For cream: Beat cream, sugar and coffee powder until still peaks form. Spread mixture over cooled cake.
• Garnish cheesecake with chocolate curls. Cut into thin slices to serve. (8 servings)

SANTA'S FAVORITE ~ CRANBERRY CHEESECAKE with CRANBERRY ORANGE COMPOTE

"They err who thinks Santa Claus comes down through the chimney;

he really enters through the heart."

~ Mrs. Paul M. Ell

~ Cranberries on flow blue

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CRANBERRY CHEESECAKE with CRANBERRY ORANGE COMPOTE

~ One taste and you will know why this is Santa's favorite

(adapted from Bon Appetit October 1992)

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CRANBERRY FILLING

1 pound fresh cranberries (4 2/3 cups)

1 1/3 cups sugar

1/3 cup fresh orange juice

CHEESE FILLING

2 pounds room temperature cream cheese

1 1/3 cups sugar

4 large organic eggs

CRUST

1 1/3 cups shortbread cookie crumbs

(homemade or store bought like Lorna Doone)

3 Tbsp. melted unsalted butter

TOPPING

2 cups sour cream

1/3 cup sugar

1 tsp. vanilla extract

• Cranberry Filling: Combine cranberries, sugar and fresh orange juice in heavy saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until berries opp and mixture thickens, stirring frequently to prevent sticking, about 10 minutes. Cool completely.
• Cheese Filling: Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating after each addition. Set aside.
• Crust: Preheat oven to 350-degrees. Lightly butter 9-inch springform pan with 2 3/4-inch sides. Place cookie crumbs in medium bowl. Add melted butter and blend until moist crumbs form. Press onto bottom (not sides) of prepared pan.
• Pour cheese filling over crust in pan. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for Cranberry Orange Compost). Using small sharp knife, swirl to form marble pattern. Bake until center of cheesecake is set, about 1 hour. Transfer cheesecake to rack and maintain oven temperature.
• Topping: Mix sour cream, sugar and vanilla in small bowl. Gently press down any raised edges of cheesecake. Spoon topping over cake. Bake 5 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. (can be prepare 2 days ahead).
• Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve passing Cranberry Orange Compote. (10-12 servings)

CRANBERRY ORANGE COMPOTE

~ Leftovers good on ice cream, pound cake or mixed in plain yogurt

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1 cup sugar

1/2 water

1 3/4 cups cranberry filling reserved from Cranberry Cheesecake with Cranberry Orange Compote

2 tsp. minced orange peel (orange part only)

4 large oranges

Combine sugar and water in heavy saucepan. Bring to boil, stirring until sugar dissolves and liquid appears clear. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel. Cut peel and white pith from oranges. Working over another bowl to catch juices, cut between membranes to release segments. Add segments to bowl with juices. Add orange segments and juices to compote and serve. (4 cups)

PERFECT APRIL ENDING ~ LEMON MOUSSE CHEESECAKE

GARDENING NOTE: As spring progresses, dig, divide and share crowded perennials that have spread beyond their allotted space. They will thank you by prolific performance in your garden as will the adopted plants in their new home.

~ a sea of tulips

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LEMON MOUSSE CHEESECAKE

~ very springlike and lemony

*

1 cup crushed shortbread cookies

1/4 cup melted unsalted butter

3 (8-oz) packages softened cream cheese

1 1/2 cups sugar

1/3 cup flour

6 egg yolks

1 Tbsp. finely shredded lemon zest

3/4 cup fresh lemon juice

4 room temperature egg whites

pinch of cream of tartar

sifted powdered sugar

fresh blackberry and raspberry garnish

fresh mint leaf garish

• Preheat oven to 350-degrees. Butter a 9-inch springform pan and wrap outside with heavy foil.
• Combine crushed cookies and melted butter. Press into prepared pan.
• In large mixing bowl, beat cream cheese till fluffy. Gradually add 1 1/4 cups sugar, beating until light and fluffy. Add flour and egg yolks; beat for 1 minute. Slowly add lemon juice, beating just until mixed. Wash beaters.
• In another bowl, beat eggs whites till foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
• Gently fold egg whites, cream of tartar, and lemon zest into egg yolk mixture by hand. Pour over crust, smoothing top if necessary.
• Place pan in shallow roasting pan on rack in oven. Pour about 1-inch of hot water around pan. Bake for 60-65 minutes or until top of cake had puffed and is golden. Remove and cool to room temperature.
• Don't worry if cheesecake sinks slightly. Cover with plastic wrap and chill overnight. Before serving, run thin blade around edge to loosen. Sprinkle with powdered sugar and garnish with fresh berries and mint. Dip knife in hot water before each slice.(12-16 servings)

Note: Can freeze up to 2 months Thaw overnight in refrigerator before serving.

FRIDAY NIGHT FISH FEAST ~ MACADAMIA NUT CRUSTED FILET of RED SNAPPER (with Papaya Salsa)

IS EVERYONE IN FLORIDA FOR WINTER BREAK?

PRETEND YOU ARE TOO ...

MACADAMIA NUT CRUSTED FILLET of RED SNAPPER

(with Papaya Salsa)

~ from Maison & Jardin (Altamonte Springs, Florida)

"Very easy, very elegant. This is one of our favorite methods of preparing snapper."

6 6-oz. red snapper fillets, American preferred

2 cups fresh white bread crumbs

1/2 cup Macadamia nuts, chopped medium fine

2 tsp. melted butter

1/3 cup good quality mayonnaise

pinches of salt & pepper

1/3 cup melted butter

1 Tbsp. water

Mix together bread crumbs, Macadamia nuts and melted butter to form crust mixture. Spread mayonnaise on top of fish fillets. Top with crust mixture and season with salt & pepper.

Mix water with melted butter and baste the crust. Bake for approximately 20 minutes at 400 degrees. Serve fish over papaya salsa and garnish with cilantro. (Serves 6)

PAPAYA SALSA

1 fresh papaya, peeled & diced

1 lime, juice only

3 Tbsp. finely chopped red onion

5 sprigs chopped fresh cilantro

3 Tbsp. extra-virgin olive oil

Blend all ingredients together and allow time for flavors to marry.

Wine pairing: Choose your favorite Chardonnay*

*Chardonnay In the '80s it became de rigeur to ask for "a glass of Chardonnay" in a restaurant and passé to simply request "a glass of white wine." Chardonnay is the most popular wine in America for a reason: It's cold, fruity and easy to drink. It's pleasant with just about any dish involving cheese, eggs, fish or fowl. Winemakers have divided into two camps over the style of Chardonnay; one school of thought emphasizes the high-toned, steely, fruitlike qualities of the wine with little or no use of oak, while the other emphasizes barrel and malolactic fermentation in addition to the fruit characteristic, which lends the wine a rounder, buttery taste. Benchmarks for Chardonnay are (rich and extracted) white Burgundies and (steely and crisp) Chablis. There are fine Chardonnays from just about every region, including Napa, Sonoma, Mendocino, Monterey, Santa Cruz, Santa Barbara and New York.

http://www.novusvinum.com/index.html

JOE'S CREAMED SPINACH

~ from Joe's Stone Crab Restaurant ( Miami Beach, Florida)

( serves 4)

2 10-oz. boxes frozen, chopped spinach - thawed

1 1/2 cups light cream (or 3/4 cup each heavy cream & milk)

1 tsp. salt

1/4 tsp. nutmeg, or to taste

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

Gently squeeze spinach, discarding excess water. Place in saucepan and cook over low heat, stirring constantly for 5 minutes until it just begins to become tender but still bright green. Add cream, salt & nutmeg and simmer for 5 minutes until cream has bubbled and reduced slightly.

Meanwhile, melt butter in small skillet; add flour and cook over low hear, stirring for 3-4 minutes, until creamy and smooth but still bright green. Correct seasoning and serve hot.

KEY LIME CHEESECAKE

~ from Criolla's (Grayton Beach, Florida)

"This cheese cake has a very special crust made with ground, roasted Macadamia nuts, which are then covered with melted semi-sweet chocolate. The results are heavenly."

CRUST:

1 1/2 cups ground roasted Macadamia nuts

1/4 cup granulated sugar

4 Tbsp. unsalted butter

2 oz. semi-sweet chocolate

Grease inside and paper line bottom of a 10-inch springform pan. Slowly melt chocolate over low heat in double boiler. Keep warm but do not overheat. Using an electric mixer, combine ground nuts with sugar and melted butter. Press mixture into bottom of pan using back of a large metal spoon. Spread a thin layer of melted chocolate over crust, using pastry brush. Set in refrigerator so chocolate hardens.

FILLING:

3 lb. soft cream cheese

3 cups granulated sugar

9 whole eggs

1 Tbsp. vanilla extract

1 cup key lime juice

2 cups toasted unsweetened coconut

(found in health food or gourmet stores)

Break up cream cheese and place in mixer bowl. Beat cream cheese until smooth and creamy. Scrape down bowl with rubber spatula. Continue mixing, gradually adding sugar. In separate bowl, add vanilla to eggs. Slowly add egg mixture, one egg at a time to the creamy mixture. When eggs are incorporated, scrape bowl and continue mixing until smooth. Stir in key-lime juice. Pour into springform pan, leaving abut 1/8-inch space from the top. Place in roasting pan and fill pan with enough water so that it comes halfway up side of cake pan. Bake in pre-heated 400-degree oven for 25-30 minutes. Reduce temperature to 350-degrees, turn pan and bake for 40-45 minutes. Turn on final time and continue baking for another 40 minutes. Remove from oven and cool. Cover with plastic wrap and refrigerate overnight. Next day, unmold cake and garnish sides of cake with toasted unsweetened coconut. Cake must be refrigerated. (Yields 12 servings).

Note: Since 2 of the recipes require Macadamia nuts, consider purchasing at Costco were they have large cans, reasonably priced.