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FareShare Gazette -- January 2008 Recipes

A home-style FareShare Gazette -- January 2008 Recipes made with Lemon Juice, Cayenne Pepper, Canola Oil, Olive Oil, and Parmesan Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tbsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 3 cup
• 8 oz
• 3/4 cup
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 3/4 cup
• 1/2 cup
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 1/2 cup
• 1/2 cup
• 4 oz
• 1 cup
• 6 cup
• 1 cup
• 1 tsp
• 1/4 tsp
• 6 lb
• 3/4 cup
• 1/2 cup
• 1 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Place the cilantro, garlic, lemon juice, cayenne pepper, nuts, canola oil, olive oil and salt into food processor or blender bowl. Pulse until smooth.

3. 3

   Add artichokes and cheese and pulse in short spurts until you are happy with the consistency.

4. 4

   Add white wine slowly and in small amounts and stir until it has thinned to your satisfaction.

5. 5

   Serve over pasta and enjoy. Or just about anything else you can think of.

6. 6

   Preheat oven to 325 degrees F., with rack set in lower third.

7. 7

   Assemble a 9- inch springform pan with the rimmed side of the pan facing down.

8. 8

   In a food processor, grind graham crackers until fine crumbs form.

9. 9

   Add oil, and pulse to moisten.

10. 10

    Transfer crumbs to prepared pan, and press firmly into the bottom.

11. 11

    Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.

12. 12

    Meanwhile, wipe bowl and blade of food processor.

13. 13

    Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes.

14. 14

    Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.

15. 15

    Pour filling onto crust (crust can be hot or warm).

16. 16

    Bake until barely set in center, about 1 hour.

17. 17

    Turn oven off; let cake cool in oven 1 hour.

18. 18

    Transfer to a wire rack, and let cool to room temperature, about 2 hours.

19. 19

    Refrigerate until firm, at least 3 hours and up to 2 days.

20. 20

    Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar.

21. 21

    Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes.

22. 22

    Cool and refrigerate for at least 2 hours and up to 2 days.

23. 23

    To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

24. 24

    Preheat oven to 350 degrees F. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides and brush paper with oil.

25. 25

    In a medium bowl, whisk together flour, cocoa, salt and baking soda; set aside.

26. 26

    In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs and oil until combined; add flour mixture, and mix just until moistened.

27. 27

    Spread batter in prepared pan; sprinkle top with chopped chocolate.

28. 28

    Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.

29. 29

    In a large saucepan, combine rice and 5 cups milk; bring to a boil.

30. 30

    Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.

31. 31

    Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk.

32. 32

    Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.

33. 33

    Remove from heat; stir in raisins.

34. 34

    Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature.

35. 35

    Cover and refrigerate at least 1 hour (or up to 3 days).

36. 36

    Serve pudding garnished with more raisins and cardamom.