Thursday, September 12, 2013

Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream
Yields 10 ~ 1/2 cup servings
Shared by Mari @ Once Upon a Plate

Special Equipment needed: 
Ice cream maker

3 ounces cream cheese (room temperature soft)
1-1/2 cups sugar * (Can reduce amount, see below)
1 cup pureed, strained Raspberries (may use frozen)
1 cup whipping cream (heavy cream)
1 cup whole milk

Method:  (You can either whisk ingredients together
or combine in food processor)
Mix softened cream cheese until smooth.
Whisk/blend in sugar
Whisk/blend in strained raspberry puree
Whisk/blend in cream and milk until combined.

Freeze in ice cream maker according to manufacturers direction.

*Note: There are at least two versions of this recipe floating around
on the internet.  The Southern Living Magazine calls for 1 cup sugar, the other for 1-1/2 cup sugar. I used 1-1/4 cups sugar, so please adjust to your preference.

Stores well for a few days in the freezer (if it lasts that long!)

Recipe adapted from "Southern Living" magazine

Wednesday, September 4, 2013

Quiche d'Olives

As shared by Mari @ Once Upon a Plate
Adapted from "Gathering in the Garden" by Shelley Snow and Elaine Husband

Quiche d'Olives (or mini quiche)
Serves 8

2 Tablespoons shallots, chopped
1 Tablespoon unsalted butter
4 eggs
1 cup heavy cream
Freshly ground black pepper
1 cup Gruyere cheese, grated
1/2 pound black nicoise olives, or other black olives, pitted
1 (9-inch) deep dish pie shell
1 (6 ounce) package fresh spinach, finely chopped

Preheat oven to 400º(F)
Saute the shallots in the butter until lightly browned.  In a large mixing bowl, combine the eggs, cream, and pepper. Add the shallots, spinach, and cheese to the egg mixture and pour into the pie shell. Arrange black olives over the top of the quiche. Bake 25 to 30 minutes or until lightly golden brown.
Can be served warm, or at room temperature.


Basil Tomato Tart (or small tarts)

As shared by Mari @ Once Upon a Plate
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband

Basil Tomato Tart
8 to 10 servings

12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese

8-10 black olives
8-10 fresh basil leaves

Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes,  mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.

This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans.  For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.)  Proceed with recipe.


Cheesy Tomato Melts

As shared by Mari @ Once Upon a Plate
Adapted from "Gathering in the Garden" by Shelly Snow & Elaine Husband

Cheesy Tomato Melts

1 (16 ounce) loaf garlic bread, split  
---(I just make my own garlic butter and lightly spread on a split 16 ounce loaf)
2 Tablespoons good mayonnaise (not sandwich spread)
1/2 cup basil, torn or chopped
3 medium tomatoes, sliced
1 pound bacon, cooked and crumbled
Salt and Pepper to taste
8 ounces aged white cheddar cheese, grated (or your favorite cheese)

Preheat 450º(F)
Cut each half loaf into three pieces. Bake, cut side up, for 4 minutes. Spread with
mayonnaise and sprinkle with basil. Top with tomatoes, bacon, salt and pepper.
Sprinkle with cheese and bake 2 more minutes.

My variation:
Bake the split garlic bread as directed. Slice the split loaves into 1 1/2 to 2-inch wide slices.
I coarsely chopped (and drained) the tomatoes so they would fit more evenly on the bread. 
Proceed with recipe.
Optional: Thread whole fresh basil leaves on wooden skewers and place in bread vertically to represent sails.