Ricotta Cheesecake Coffee and Chocolate
Serves 10
Ingredients :
• 1 cup graham cracker crumbs
• 2 tablespoons butter , melted
• 2 tablespoons sugar , plus 1 ⁄ 2 cup sugar
• 2 lbs . ricotta cheese , drained of excess liquid
• 8 eggs , separated
• 1 ⁄ 2 cup cream
• 1 ⁄ 4 cup espresso or extra strong coffee , cooled
• 1 ⁄ 4 cup coffee liqueur
• 1 teaspoon finely grated lemon zest
• 1 ⁄ 2 teaspoon salt
• 1 cup semi-sweet chocolate morsels
Directions : 1 . Preheat the oven to 325 F .
2 . Mixing together the melted butter with the crumbs , and sugar . Press into the bottom of a 9-inch springform pan .
3 . Mix together the ricotta , sugar , egg yolks , cream , espresso , coffee liqueur , lemon zest , and salt until creamy . In a separate bowl , beat the egg whites until they form stiff peaks . Carefully fold the egg whites into the ricotta mixture . Stir in the chocolate morsels and pour onto the prepared crumb crust .
4 . Bake the cake for 1 hour and 15 minutes or until just set in the middle . The cake be lightly browned and cracked around the edges . Remove the cake from the oven and cool on a rack for 30 minutes . Refrigerate for at least 6 hours before removing the pan . Cut into wedges to serve . Garnish with shaved chocolate and strawberries , if desired
Mushroom Sausage Frittata
Serves 6
Ingredients :
• 1 tablespoon good-quality olive oil
• 2 cups chopped smoked sausage
• 2 cups sliced mushrooms
• 2 cloves of garlic , peeled and minced
• 8 fresh eggs
• 31 ⁄ 2 tablespoons heavy cream
• 1 teaspoon fresh ground black pepper
• 1 ⁄ 2 teaspoon salt
• 1 cup cheddar cheese , grated
Directions : 1 . Preheat oven broiler .
2 . Heat the oil in a 10-inch nonstick , ovenproof skillet . Add sausage and sauté until it begins to brown , about 3 minutes . Add mushrooms and sauté until golden , about 3 additional minutes . Stir in garlic and cook until fragrant , about 30 seconds .
3 . Combine the eggs , heavy cream , salt , and pepper in a blender ; process until frothy . Pour the egg mixture into the skillet with the sausage mixture and cook , undisturbed , until the sides and bottom are set but center is loose , about 4 minutes .
4 . Sprinkle cheese over the top and place skillet under broiler and cook until mixture is just set on top and cooked through , about 3 to 4 minutes . Cool 2 minutes , slice and serve .
Ginger Papaya Smoothie
Serves 4
Ingredients :
• 1 cup chilled papaya nectar
• 1 container ( 8 ounces ) peach low-fat yogurt
• 1 ⁄ 2 cup silken tofu
• 1 ⁄ 4 cup whey protein powder
• 3 tablespoons crystallized ginger
• 2 cups papaya cubes , frozen
• 4 papaya spears for garnish ( optional )
Directions :
1 . Combine papaya nectar , yogurt , tofu , whey protein powder , and crystalized ginger in a blender or smoothie maker . Blend on high speed for 45 seconds or until mixture is puréed and smooth . Add papaya cubes and blend on high speed again until mixture is smooth . Serve immediately garnished with papaya spears , if desired .
2 . Tip : Crystallized ginger is fresh ginger that has been cooked in sugar syrup to render it both sweet and tender . It is usually then coated with sugar to prevent the slices from sticking together . To find crystallized ginger , look in the baking section of your supermarket rather than the produce aisle .
Edited and designed by Jozy Tucker ,
The Register-Herald
SOUTH � SEPTEMBER-OCTOBER ’ 24 � 25