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FareShare Gazette -- November 2004 Recipes

Make FareShare Gazette -- November 2004 Recipes at home with Wasabi Powder, Sugar, Neutral Oil, Greek Feta Cheese, and Red Wine Vinegar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil.

2. 2

   Crumble the feta into large lumps. Add it to the melon with the basil leaves and the olives.

3. 3

   Mix the red wine vinegar with the olive oil seasoning with a little black pepper. Toss gently with melon and crumbled feta.

4. 4

   Beat cream cheese until creamy.

5. 5

   Add white chocolate, sugar, sour cream, vanilla and beat.

6. 6

   Add eggs one at a time.

7. 7

   Avoid over beating of eggs.

8. 8

   Stir in Macadamia nuts.

9. 9

   Pour into crust in springform pan and then put in water bath and bake at 350F for 45 minutes or until set.

10. 10

    Spread Chocolate Ganache (See Below) over the top of the cooled cheesecake and down the sides if you wish.

11. 11

    Return to refrigerator so chocolate hardens.

12. 12

    When serving, drizzle raspberry sauce (See Below) over chilled dessert plates.

13. 13

    Plate a serving, drizzle with a little more raspberry, add a few fresh raspberries to the cake or plate for garnish.

14. 14

    Thoroughly combine all ingredients in a bowl. Transfer and press evenly into a springform pan.

15. 15

    Bring to a boil.

16. 16

    Place 22 ounces of semisweet chocolate in a stainless-steel bowl.

17. 17

    Pour the boiling cream over the chocolate and allow to stand for 5 minutes.

18. 18

    Stir until smooth.

19. 19

    Keep at room temperature until needed.

20. 20

    Add enough water to reserved juice to measure 1 cup.

21. 21

    Stir together sugar and cornstarch in 1-quart saucepan.

22. 22

    Stir in juice and raspberries.

23. 23

    Heat to boiling over medium heat.

24. 24

    Boil and stir 1 minute; strain.

25. 25

    Stir in liqueur.

26. 26

    Cool slightly before using. Refrigerate any remaining sauce.