Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAppetizers - Smoked Salmon Cheesecake By Mimi Hiller
Famous Authors (View All Authors)
Appetizers - Smoked Salmon Cheesecake By Mimi Hiller Post by :John_Webb Category :Learning Kitchen Author :Unknown Date :November 2011 Read :803

Click below to download : Appetizers - Smoked Salmon Cheesecake By Mimi Hiller (Format : PDF)

Appetizers - Smoked Salmon Cheesecake By Mimi Hiller

Recipe adapted From New New Orleans Cooking Cookbook by Emeril Lagasse

1 cup grated Parmigiano-Reggiano cheese
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Essence - ( I used pepper & chopped dill instead)
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon ( I used the chunk smoked salmon from Costco)
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
Juice of one lemon
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar ( I skipped this because I didn't think it needed any )

Preheat the oven to 350 degrees F.

In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.

Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan.

In a saute pan, over medium heat, heat the olive oil. When the olive oil is hot, add the onions and peppers.

Seasonthe mixture with Essence and aute the vegetables for 2 minutes.

Stir in the garlic and remove from the heat and cool completely.

Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time.

Add the cream, salt and black pepper. Process the mixture until incorporated.

Remove the mixture from themachine and turning into a mixing bowl.

Fold the vegetable mixture, Gouda cheese, smoked salmon (flaked) and parsley into the cheese mixture. Reseason the mixture if needed.

Pour the cheese mixture into the prepared pan.

Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.

Remove the cheesecake from the oven and cool completely before slicing.

In a small mixing bowl, whisk the creme fraiche and lemon juice together.Season the mixture with salt andpepper.

Fold in the chives. To assemble:
Place a small pool of the sauce in the center of each plate. Lay onepiece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, eggyolks, caviar and parsley.

Yield: 16 servings

If you like this book please share to your friends :

Appetizers - Savory Cheesecake Salsa By Yomama Appetizers - Savory Cheesecake Salsa By Yomama

Appetizers - Savory Cheesecake Salsa By Yomama
SALSA CHEESECAKE 2 tablespoons butter, melted 1/2 cup fine dry breadcrumbs, divided 12 oz. cream cheese, softened 4 oz. Roquefort, crumbled 1 cup grated Parmesan 8 oz. sour cream 1/2 cup salsa 2 tablespoons flour 4 large eggs 1/4 teaspoon Tabasco (optional) 1 tablespoon fresh chopped cilantro 1 tablespoon fresh chopped parsley Fresh cilantro to garnish Preheat oven to 300.Brush bottom & sides of a 9" springform pan with butter; sprinkle with 1/4 cup breadcrumbs. Beat cream cheese & Roquefort in a large bowl at high speed til creamy. Add Parmesan & next three ingredients, beating til blended.Add Tabasco if desired.

Appetizers - Smoked Salmon Cheesecake Appetizers - Smoked Salmon Cheesecake

Appetizers - Smoked Salmon Cheesecake
1 cup Italian bread crumbs 4 Tbsp butter, melted 4 tsp grated parmesan 1 Tbsp olive oil 1 cup chopped onions 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers dash salt freshly ground black pepper (about six turns) 1 3/4 lb. cream cheese at room temp. 4 large eggs 1/2 cup heavy cream 1 cup smoked Gouda cheese, shredded 1/2 lb chopped smoked salmon 1 recipe Green Onion Coulis (recipe follows) Preheat oven to 350. Spray 9" springform pan with cooking spray. Combine bread crumbs, butter and parmesan. Press on bottom of prepared pan. Heat oil in