Chef Time!

Chef Time!

Tuesday, March 13, 2012

At Last! A Better Way To Eat Your Vegetables

Are you tired of having to tell the kids to eat their vegetables? Are you always looking for new ways to prepare those old vegetables? Well, do I have a solution for you, here are two recipes for you. You can prepare them and never have to tell them to eat their veggies ever again. But I must warn you, you will need to constantly remind yourself that this is just a dessert and not the main meal.

carrot cheesecake


Carrot Cheesecake
Crust
1 1⁄3 c. toasted pecan halves
2 tbsp. flour
2 tbsp. butter
Cheesecake
2 c. shredded carrots
2 tbsp. butter
2 tbsp. sugar
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. salt
24 oz. cream cheese
¼ c. honey
3 eggs
1 ½ tsp. vanilla
½ tsp. almond extract

Pre-heat oven to 350.
Toast Pecan Halves in oven for 10-15 minutes or until fragrant. Remove from oven and set aside to cool. When cool place in food processor with flour and pulse until they are in a small chop/course flour. Stir in butter and pat into a 9 inch springform pan.
Cook crust for 10 minutes.
FOR FILLING:
Shred carrots. Then simmer them in a sauce pan with 2 Tablespoons butter, and spices until soft.
In large mixing bowl cream softened cream cheese. Add maple syrup and mix well. Add eggs one at a time mixing thoroughly between additions. Add vanilla and mix until fluffy. Scraping down sides as needed.
Stir in Carrot mixture with pan juices until incorporated.
Pour into prepared crust and bake for 10 minutes. After ten minutes reduce heat to 300 with out opening the oven and bake for about 45 minutes longer or until center is set but slightly jiggly.

sweet_potato_cheesecake_h


Coconut Sweet Potato Cheesecake
Sweet Potatoes
4 c. 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
1 c. water
¼ c. orange juice
3 tbsp. sugar
3 tbsp. (packed) golden brown sugar
2 tsp. butter
2 tsp. fresh lemon juice
1 tsp. (packed) finely grated lemon peel
½ tsp. vanilla extract
½ tsp. cinnamon
¼ tsp. salt
Pinch of ground nutmeg
1 large egg
2 tbsp. whipping cream
Crumb Coating
Powdered sugar
1 ½ c. graham cracker crumbs
5 tbsp. butter, melted
Filling
2 ½ 8-ounce packages cream cheese, room temperature
¾ c. whole-milk ricotta cheese
¾ c. sugar
4 large eggs
1 15-ounce can sweetened cream of coconut
2 tbsp. fresh lemon juice
1 tsp. (packed) finely grated lemon peel
1 tsp. vanilla extract
1 c. sweetened flaked coconut
Additional sweetened flaked coconut, toasted
Sweet Potatoes
Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
Crumb Coating
Butter 10-inch-diameter springform pan with 2 ½ to 2 ¾ inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
Filling
Preheat oven to 350. Using electric mixer beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.

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