Ingredients
Crust:
-4cups Cinnamon Toast Crunch™ cereal
-1/4cup unsalted butter, melted
-3 tablespoons sugar
-Dash of salt
Filling:
-4 packages (8 oz each) cream cheese, softened
-3/4 cup sugar
-3 whole eggs
-1 egg yolk
-3/4 cup RumChata™ liqueur
-1/2 cup sour cream
-2 tablespoons rum
-1/2 teaspoon ground cinnamon
-Dash of salt
Sour Cream Topping:
-1 1/4 cups sour cream
-1/4 cup RumChata™ liqueur
-1/4 cup sugar
Cinnamon Drizzle:
Cinnamon Drizzle:
-1/4 cup unsalted butter
-1/2 cup sugar
-2 tablespoons water
-2 teaspoons ground cinnamon
-Dash of salt
Directions
1- Heat oven to 350°F.
2- In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.
3- When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.
4- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.
5- Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.
6- Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.
7- Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.
Ingredients
-8 ounces uncooked farfalle pasta
-2 tablespoons olive oil
-1/2 cup chopped onion
-5 garlic cloves, chopped
-2 (4-ounce) packages exotic mushroom blend
-1 cup unsalted vegetable stock
-3/4 teaspoon kosher salt
-2 tablespoons chopped fresh dill
-1 tablespoon unsalted butter
-2 teaspoons grated lemon rind
-1 1/2 teaspoons sherry vinegar
-3/8 teaspoon black pepper
-1/4 cup part-skim ricotta cheese
-1 ounce Parmesan cheese, shaved (about 1/4 cup)
Directions
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half. Stir in 1/3 cup reserved cooking liquid, dill, butter, rind, vinegar, and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.
Ingredients
-1 small mango-1 small pineapple
-1/2 pomegranate
-100 ml dark rum
-4 tablespoons flaked almonds
-1/2 tablespoon granulated sugar
-1 splash of golden rum
-250 g Christmas pudding or fruit cake
-250 ml thick custard
-120 g quality cherry jam
-2 clementines
-230 ml double cream
-15 g dark chocolate (70%)
Directions
Prepare the mango and pineapple, roughly chopping the all the flesh. Place in a bowl along with the pomegranate seeds. Mix in 20ml of the dark rum and set aside.Heat a pan over a medium heat, add the almonds and sugar and cook for 2 to 3 minutes or until golden. Add the golden rum and cook for a few minutes. Transfer to a bowl and leave to cool.
Roughly chop the Christmas pudding or cake, then place in a 1.5-litre glass bowl and press firmly into the base. Drizzle over the remaining 80ml dark rum then pour over the custard.
Cover the bowl with clingfilm and refrigerate for at least 3 hours so the custard can set a little.
Remove the trifle from the fridge and spoon the cherry jam over the custard. Finely grate the clementine zest and put aside, then break up into segments. Add the chopped fruit to the trifle, then layer over the clementine segments.
Whip the cream to soft peaks, then use it to top the trifle. Decorate with the toasted almonds, scatter over the reserved clementine zest, then shave over the chocolate and serve.
By JamieOliver
Ingredients
-2 lb. Idaho potatoes
-3 tbsp. Kosher salt
-1 c. milk
-4 tbsp. cold unsalted butter
-½ tsp. fresh-ground black pepper
Directions
Cook the potatoes:
Heat oven to 250 degrees F. Place the potatoes in a pot and fill with enough water to cover. Add the salt and bring to a boil over high heat.
Reduce the heat to medium and simmer until potatoes are tender -- 12 to 15 minutes. Drain the potatoes, transfer to a baking pan, and place in the oven until thoroughly dried out -- 7 to 8 minutes. (Shake the pan occasionally to ensure all excess water evaporates.)
Puree the potatoes:
Heat the milk in a small saucepan until it simmers. Mash the potatoes until smooth, taking care not to overwork them. Alternately add the butter and milk in thirds -- gently folding with a rubber spatula. Stir in the pepper.
Ingredients
For the Brine
-½ cup kosher salt
-1 whole chicken, cut into 10 pieces
-4 cups buttermilk
For the Dredge
-4 cups all-purpose flour
-1 ¾ cups cornstarch
-1 cup Maseca (instant Mexican corn flour) or masa harina
-2 tablespoons kosher salt
-1 tablespoon paprika
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1 tablespoon ground coriander
-1 tablespoon celery salt
-1 ½ teaspoons freshly ground black pepper
Vegetable oil, for frying
-4 cups all-purpose flour
-1 ¾ cups cornstarch
-1 cup Maseca (instant Mexican corn flour) or masa harina
-2 tablespoons kosher salt
-1 tablespoon paprika
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1 tablespoon ground coriander
-1 tablespoon celery salt
-1 ½ teaspoons freshly ground black pepper
Vegetable oil, for frying
Directions
BRINE THE CHICKEN:
In a large bowl, whisk the salt with 8 cups cold water. Add the chicken, cover, and refrigerate overnight or up to 24 hours. Drain and discard the brine, pour the buttermilk over the chicken, cover, and refrigerate overnight or up to 24 hours.
MAKE THE DREDGE:
MAKE THE DREDGE:
In a large bowl, whisk together the flour, cornstarch, Maseca, salt, paprika, onion powder, garlic powder, coriander, celery salt, and pepper.
FRY THE CHICKEN:
FRY THE CHICKEN:
Fill a large pot halfway with oil and heat to 350°F. Set a wire rack on top of a rimmed baking sheet and set aside. Remove the chicken from the buttermilk (don't rinse it!) and dredge the chicken in the flour mixture. Working in batches, fry the chicken until the internal temperature of the white pieces reaches 160°F, and the dark pieces reach 165°F, on a deep-fry thermometer (13 to 14 minutes for breasts and 16 to 17 minutes for thighs). Rest the chicken on the rack and serve with your favorite biscuits.
By countryliving
Ingredients
For the cake
-2/3 cup neutral oil, such as canola; more for the pan-6 oz. (1-1/3 cups) unbleached all-purpose flour
-2-3/4 oz. (3/4 cup plus 1 Tbs.) unsweetened cocoa powder
-1 tsp. baking powder
-3/4 tsp. baking soda
-4 large eggs, separated, whites at room temperature
-1-1/2 cups granulated sugar
-1/2 tsp. table salt
-2/3 cup strong brewed coffee, at room temperature
-1 tsp. pure vanilla extract
-2 quarts best-quality coffee ice cream
-1 tsp. baking powder
-3/4 tsp. baking soda
-4 large eggs, separated, whites at room temperature
-1-1/2 cups granulated sugar
-1/2 tsp. table salt
-2/3 cup strong brewed coffee, at room temperature
-1 tsp. pure vanilla extract
-2 quarts best-quality coffee ice cream
For the sauce
-1/2 cup heavy cream
-3-1/2 oz. bittersweet chocolate (65% to 70%), finely chopped (about 2/3 cup)
-1/4 cup Lyle’s Golden Syrup or light corn syrup
-2 Tbs. dark rum
-3-1/2 oz. bittersweet chocolate (65% to 70%), finely chopped (about 2/3 cup)
-1/4 cup Lyle’s Golden Syrup or light corn syrup
-2 Tbs. dark rum
For the meringue
-4 large egg whites, at room temperature-1/8 tsp. table salt
-1 cup superfine sugar
-1 tsp. pure vanilla extract
Directions
Make the cake
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Oil the bottom and sides of three 9-inch cake pans, line with parchment, and lightly oil the paper.
Whisk the flour, cocoa powder, baking powder, and baking soda in a large bowl.
In another large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until the sugar begins to dissolve, about 2 minutes. Whisk in the oil, coffee, and vanilla, and then the dry ingredients, until just incorporated.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until soft peaks form. With the mixer running, slowly add the remaining 1 cup of sugar, beating until very glossy with firm peaks, 3 to 4 minutes.
Whisk one-third of the egg whites into the batter to lighten it; then, using a large spatula, fold in the remaining whites until completely incorporated. Divide the batter equally among the prepared pans, leveling with an offset spatula. (The batter will be about 1/2 inch deep.)
Bake all three layers on the lower rack if they fit, or set two pans on the lower rack and the third on the upper rack, staggering them so that no pan is directly over another. Bake, rotating the pans and swapping positions halfway through, until the tops spring back when touched and a toothpick inserted in the center comes out with moist crumbs adhering, 16 to 18 minutes. Cool on racks for about 10 minutes. Run a thin knife around the edge of each pan and turn the layers out onto the rack; peel off the parchment and turn the layers right side up. Let cool completely.
Assemble the cake
Line a 2-1/2-quart bowl, preferably one that’s 9 inches in diameter and about inches high, with plastic wrap; you may need to use two pieces. Cut a 6-inch circle from one of the cake layers and an 8-inch circle from another cake layer. (Plates make a good guides for cutting.) Place the 6-inch cake layer in the bottom of the lined bowl.
Let one of the quarts of ice cream soften at room temperature for 5 minutes. Cut the container down the side to remove the ice cream. Cut the ice cream into large chunks and put them in a stand mixer fitted with the paddle attachment. Beat on low speed until the ice cream is spreadable, about 1 minute. Using an offset spatula, spread the ice cream evenly over the cake layer in the bowl. Top with the 8-inch cake layer, cover with plastic wrap, and put in the freezer.
Soften and beat the remaining quart of ice cream the same way. Remove the bowl from the freezer and spread the ice cream in an even layer over the cake. Top with the final cake layer, trimming if necessary to fit; it’s OK if the layer is above the rim of the bowl. Cover with plastic wrap and freeze until completely firm, at least 4 hours and preferably overnight.
Line a 2-1/2-quart bowl, preferably one that’s 9 inches in diameter and about inches high, with plastic wrap; you may need to use two pieces. Cut a 6-inch circle from one of the cake layers and an 8-inch circle from another cake layer. (Plates make a good guides for cutting.) Place the 6-inch cake layer in the bottom of the lined bowl.
Let one of the quarts of ice cream soften at room temperature for 5 minutes. Cut the container down the side to remove the ice cream. Cut the ice cream into large chunks and put them in a stand mixer fitted with the paddle attachment. Beat on low speed until the ice cream is spreadable, about 1 minute. Using an offset spatula, spread the ice cream evenly over the cake layer in the bowl. Top with the 8-inch cake layer, cover with plastic wrap, and put in the freezer.
Soften and beat the remaining quart of ice cream the same way. Remove the bowl from the freezer and spread the ice cream in an even layer over the cake. Top with the final cake layer, trimming if necessary to fit; it’s OK if the layer is above the rim of the bowl. Cover with plastic wrap and freeze until completely firm, at least 4 hours and preferably overnight.
Make the sauce
In a 1- to 2-quart saucepan, bring the heavy cream to a boil. Remove from the heat and add the chocolate, syrup, and rum. Let sit for 5 minutes. Whisk until completely smooth.
In a 1- to 2-quart saucepan, bring the heavy cream to a boil. Remove from the heat and add the chocolate, syrup, and rum. Let sit for 5 minutes. Whisk until completely smooth.
Make the meringue topping
Cut a 10-inch circle out of clean heavy cardboard or use a pre-cut cardboard cake round.
Take the cake out of the freezer and defrost for about 10 minutes. Uncover it and invert the bowl over the cardboard round. Remove the bowl (but leave the plastic wrap) and return the cake to the freezer until needed.
Position a rack at the bottom of the oven and heat the oven to 500°F.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until medium peaks form, 1 to 1-1/2 minutes. With the mixer running, slowly add the sugar, beating until medium-firm peaks form, about 2 minutes. Add the vanilla and continue beating until the whites are very glossy with firm peaks, 1 to 2 minutes.
Put the cake (on its cardboard base) on a rack set over a baking sheet. Remove the plastic and spread the outside of the cake with the meringue, covering it completely right down to the cardboard base to seal in the cake. Using the back of a spoon, create swirls in the meringue and then use a fork to pull it into decorative spikes.
Bake until the tips of the meringue are browned, 2 to 5 minutes. (Keep an eye on it through the oven window, as opening the oven door will inhibit browning. Alternatively, use a kitchen torch to brown the meringue.
Transfer to a serving platter. To slice, use a large serrated knife, dipping it in hot water and wiping dry between each cut. Serve with the chocolate sauce. Refreeze any leftover cake covered in plastic wrap.
Cut a 10-inch circle out of clean heavy cardboard or use a pre-cut cardboard cake round.
Take the cake out of the freezer and defrost for about 10 minutes. Uncover it and invert the bowl over the cardboard round. Remove the bowl (but leave the plastic wrap) and return the cake to the freezer until needed.
Position a rack at the bottom of the oven and heat the oven to 500°F.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until medium peaks form, 1 to 1-1/2 minutes. With the mixer running, slowly add the sugar, beating until medium-firm peaks form, about 2 minutes. Add the vanilla and continue beating until the whites are very glossy with firm peaks, 1 to 2 minutes.
Put the cake (on its cardboard base) on a rack set over a baking sheet. Remove the plastic and spread the outside of the cake with the meringue, covering it completely right down to the cardboard base to seal in the cake. Using the back of a spoon, create swirls in the meringue and then use a fork to pull it into decorative spikes.
Bake until the tips of the meringue are browned, 2 to 5 minutes. (Keep an eye on it through the oven window, as opening the oven door will inhibit browning. Alternatively, use a kitchen torch to brown the meringue.
Transfer to a serving platter. To slice, use a large serrated knife, dipping it in hot water and wiping dry between each cut. Serve with the chocolate sauce. Refreeze any leftover cake covered in plastic wrap.
Make Ahead Tips
The cakes can be made 1 day ahead and kept wrapped in plastic at room temperature. Well-wrapped layers can also be frozen for up to 2 months.
The sauce can be made and kept at room temperature for up to 3 hours; for longer storage, transfer it to a container, cool, cover, and refrigerate for up to 1 week. Reheat gently before serving.
The entire dessert, minus the meringue, can be assembled and kept frozen for several days before covering with meringue, baking, and serving.
The cakes can be made 1 day ahead and kept wrapped in plastic at room temperature. Well-wrapped layers can also be frozen for up to 2 months.
The sauce can be made and kept at room temperature for up to 3 hours; for longer storage, transfer it to a container, cool, cover, and refrigerate for up to 1 week. Reheat gently before serving.
The entire dessert, minus the meringue, can be assembled and kept frozen for several days before covering with meringue, baking, and serving.
By finecooking
