Cashel Blue Cheesecake With Pickled Pears Recipes

Steps:

• Preheat oven to 350*F.
• Combine cracker crumbs and melted butter and press into the bottom of an 8 inch springform pan.
• Bake for 5 to 8 minutes or until very lightly browned.
• Mix remaining ingredients in a food processor.
• Pour mixture onto crust in spring form pan.
• Wrap bottom and sides of pan in a double thickness of aluminum foil and then place it inside a larger pan, adding enough hot water to the larger pan to come halfway up the sides of the springform pan.
• Bake at 350*F for 50 to 55 minutes.
• (DO not overbake or brown.) It is done when a knife inserted in the middle comes out clean.
• Chill and serve.

Steps:

• Arrange the oven rack in the center of the oven. Preheat the oven to 375°F Remove as much skin as possible from each clove, place in a small baking dish without crowding (a pie plate also works well for this), cover tightly with aluminum foil, and bake until the garlic is very tender and easily squeezed from the skin, 35 minutes. Set aside until cool enough to handle.
• Meanwhile, combine the water and cornmeal in a small saucepan. Bring to a boil, stirring often, then add the chopped garlic, basil (if using), herbes de Provence, and salt. Reduce the heat to a simmer and cook until smooth and creamy, stirring occasionally and adjusting the heat as necessary so the polenta doesn't overcook or bubble up and splatter, 12 to 15 minutes.
• While the polenta is cooking, place the cream cheese and blue cheese in a large mixing bowl. Add the eggs one at a time and mix by hand or beat with an electric mixer until the eggs are thoroughly incorporated. Set aside.
• When the garlic is done, reduce the heat to 325 degrees F. Lightly oil a 9-inch springform pan or spray with nonstick cooking spray.
• When the polenta is done, remove it from the heat and stir in the Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press the polenta into the bottom of the prepared springform pan and set aside.
• Pour the reserved cheese filling evenly over the polenta crust. Tap the pan lightly on the counter to remove any air bubbles. Squeeze the garlic cloves from their skins and arrange them around the perimeter of the pan at equal distances. Sprinkle the hazelnuts evenly in the center of the cheesecake.
• Place the cheesecake on a baking sheet to catch any drips, transfer to the oven, and bake for 1 hour, or until the cake springs back when lightly jiggled and the internal temperature on an instant-read thermometer reaches 160 degrees F. Cool on a wire rack for at least 1 hour.
• To serve, release and remove the sides of the springform pan. Serve the cheesecake warm or at room temperature, cut into slices as an appetizer or spread onto crostini or crackers for a more rustic look. The cheesecake can be covered and kept in the refrigerator for up to 1 week (its flavors meld and deepen the longer it sits). If serving from the refrigerator, slice and warm it in a 350 degree F oven or microwave briefly before serving.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.
• In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.
• While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
• When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.
• Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
• Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.
• Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)
• Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.

Steps:

• Preheat oven to 350°F Make a horizontal incision in each chicken breast to form a pocket. Cut the cheese into four pieces, and roll each piece into a cylinder shape. Stuff one into each chicken breast pocket.
• Put the flour in one shallow dish, the egg wash in another, and the breadcrumbs in a third. Lightly dredge each piece of chicken in the flour, dip in the egg wash, and then cover with bread crumbs. Refrigerate for15 minutes.
• In a large skillet over medium heat, heat the canola oil. Cook the chicken for 3-5 minutes on each side, or until lightly browned. Transfer to casserole dish and bake for 10-15 minutes while preparing the sauce.
• In another skillet over medium heat, heat the olive oil. Add the shallot and mushrooms and cook for 3-5 minutes, or until soft but not browned. Add the whiskey and cook for 2-3 minutes, or until slightly reduced, Stir in the half-and-half, season to taste with salt and pepper, and cook for 2-3 minutes longer, or until smooth.
• To serve, place a chicken breast in the center of each of 4 plates spoon the sauce over the top. Garnish with the watercress.

Steps:

• Combine water and sugar in a pot on high heat. Bring to a boil and boil for 3 minutes or until a light syrup forms. Add lemon juice and reduce heat to low. Continue to cook until the syrup is barely simmering.
• Preheat oven to 200°F.
• Slice pears into 1/8 inch (3mm) slices lengthwise. Use either a serrated knife or a mandoline. Add pear slices to the sugar syrup and poach for 3 to 4 minutes or until the cslices are slightly translucent.
• Remove slices with a slotted spoon and drain any syrup back into the pot. Place pear slices on parchment paper lined baking sheet. Place in the miffle of oven and dry for 2 hours or until they are firm but with a little flexibiilty and not quite dry to the touch.
• Cool and store pear slices in an airtight tin.

Steps:

• Whip cream until thick, add sugar and continue to whip until thick.
• Drain pears well.
• Melt chocolate with reserved syrup.
• Put pears in a large bowl, a glass bowl makes a nice presentation.
• Cover pears with whipped cream.
• Cool chocolate mixture, then pour or spoon chocolate carefully over whipped cream.
• Chill well.

Steps:

• Place all the ingredients, except pears, in a large, heavy-based pan and heat gently until the sugar has dissolved. Bring to a boil.
• Put pears in an earthenware bowl and pour boiled liquid over. Cover and leave over-night.
• Strain off the liquid and boil for 10 - 15 minutes, to reduce the volume to about 425 ml.
• Pour back over fruit and set aside for 12 hours.
• Bring fruit and liquid to boil and cook for one minute.
• Remove pears with a slotted spoon and pack into clean, hot and dry preserving jars.
• Bring syrup back to boil and pour over pears.
• Seal jars immediately and allow to cool.

Steps:

• Soak pears in water& fruit fresh/lemon juice to keep from browning.
• Tie pickling spice, ginger and cloves in a spice bag.
• Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
• Bring to a boil, cover and boil for 5 min.
• Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
• Repeat until all pears are poached.
• Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
• Remove pears and discard spice bag and lemons.
• Bring liquid to a boil.
• Pack pears into clean, hot jars.
• Pour boiling liquid to cover leaving 1/2 inch head space.
• Remove bubbles and seal.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.