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FareShare Gazette Recipes -- November 2004 - W's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Wasabi Oil - Japanese
Watermelon and Feta salad - Greek

White Chocolate Macadamia Nut Cheesecake

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                       * Exported from MasterCook *

                          Wasabi Oil - Japanese

Recipe By     : Chef du Jour DJ 9306 from Louise M Mccartndate
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  wasabi powder
  1         tablespoon  mirin
  1           teaspoon  sugar
                        Water
     1/2           cup  neutral oil

In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a
loose puree is achieved. Whisk in oil.

Source : "markjcooking.com"

S(Formatted by Chupa): "10.04.04"

Recipe By: Chef du Jour DJ 9306 from Louise M Mccartn: Fri, 25 Oct 1996

Contributed to the FareShare Gazette by Chupababi; 9 November 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

 
                      * Exported from MasterCook *

                    Watermelon and Feta salad - Greek

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     watermelon wedges -- (thick wedges)
                        tough skin removed
     1/2         pound  Greek feta cheese
  10                    basil leaves -- coarsely shredded
  1            handful  black olives
  4          teaspoons  red wine vinegar
     1/4           cup  light olive oil


Poke out the pips from the melon with the point of a knife. Cut the pink
flesh into large chunks. Put them and any escaping juice into a bowl.

Crumble the feta into large lumps. Add it to the melon with the basil
leaves and the olives.

Mix the red wine vinegar with the olive oil seasoning with a little black
pepper. Toss gently with melon and crumbled feta.

Serve straightaway with some bread to soak up the juice.

This Recipe Serves 2 as a light salad.

Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"

Contributed to the FareShare Gazette by Chupababi; 10 November 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 5 Calories; trace Fat (36.8% calories 
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 19mg Sodium.  Exchanges: 0 Fruit; 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                 White Chocolate Macadamia Nut Cheesecake

Recipe By     : Andrea Thompson
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     graham cracker crumb pie crust (See Below)
  24            ounces  regular cream cheese -- softened
  1 1/2           cups  sugar
  3                     eggs
     1/2           cup  regular sour cream
  2          teaspoons  vanilla
  6             ounces  white chocolate -- melted
  3             ounces  macadamia nuts -- crushed or whole
                        chocolate ganache -- optional (See Below)
                        raspberry sauce -- optional
                        fresh red raspberries -- optional

Make crust (See Below) and press in bottom and 2/3 the way up sides of a
9-inch springform pan. Wrap foil around bottom and up sides of pan. Set
aside.

Beat cream cheese until creamy. Add white chocolate, sugar, sour cream,
vanilla and beat. Add eggs one at a time. Avoid over beating of eggs. Stir
in Macadamia nuts. Pour into crust in springform pan and then put in water
bath and bake at 350F for 45 minutes or until set. Turn off oven and allow
cake to stay there until it reaches room temperature.

Refrigerate cake to completely cool.

Options:

Spread Chocolate Ganache (See Below) over the top of the cooled cheesecake
and down the sides if you wish. Return to refrigerator so chocolate
hardens.

When serving, drizzle raspberry sauce (See Below) over chilled dessert
plates. Plate a serving, drizzle with a little more raspberry, add a few
fresh raspberries to the cake or plate for garnish.

Graham Cracker Cheesecake Crust
-------------------------------
from www.epicurus.com

1 1/2 Cups graham cracker crumbs
1/3 Cup sugar
1/3 Cup melted butter (do not use margarine)

Thoroughly combine all ingredients in a bowl. Transfer and press evenly
into a springform pan.

Death By Chocolate Ganache Recipe
---------------------------------
Courtesy Trellis Restaurant, Williamsburg, VA

1 1/2 cups heavy cream
3 tablespoons unsalted butter
22 ounces semisweet chocolate, broken into 1/2-ounce pieces

Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of
butter in a 2 1/2-quart saucepan over medium high heat. Bring to a boil.
Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the
boiling cream over the chocolate and allow to stand for 5 minutes. Stir
until smooth. Keep at room temperature until needed.

Raspberry Sauce
---------------
Provided by Betty CrockerŽ

"This full-flavor raspberry sauce is the perfect complement to Decadent
Chocolate Cake or any dessert you want to make absolutely irresistible!"

1 (10 ounce) package frozen raspberries - thawed and drained, juice
reserved
1/4 cup white sugar
2 tablespoons cornstarch
2 tablespoons raspberry flavored liqueur

Add enough water to reserved juice to measure 1 cup. Stir together sugar
and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to
boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur.
Cool slightly before using. Refrigerate any remaining sauce.

Original recipe yield: 12 servings.

Description :  "Anj's famous cheesecake. Turns out beautifully every time."

To view a photo of this recipe on our website click on HERE!
 
Photo of this cheesecake by Art
www.digitalphotosbyartguyer.com

Cheesecake prepared and garnished, as photographed, by Candice
Served to a client at a 12-guest dinner party in October 2004 by Curtis
www.curtiscooks.com

Notes :

Formatted in MasterCook by Candice

Contributed to the FareShare Gazette by Art; 1 November 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 237 Calories; 11g Fat (40.3% calories 
from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 
17mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 2 Other 
Carbohydrates.

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