Crazy for Cover Photos

Posted by Kathryn @ 4:02 PM

The August Edition of Gourmet has a seductive picture on the front. Cheesecake with minted blackberries and a toffee inspired crust. My sister and I simply had to make it. My husband sighed a bit because he is not a big fan of cheesecake or blackberries, but after trying the result he declared it the best cheesecake he had ever had and thought the blackberries made the whole recipe very balanced. I must say I agree!

The Crust:
3/4 stick butter ( I would recommend using salted here ... toffee needs a bit of salt to bring out the best flavor)
1/2 cup light brown sugar
3/4 cup flour
1/2 cup finely chopped almonds

Filling
3-8oz packages of cream cheese
2/3 cup granulated sugar
2 tb flour
1/4 cup cream or half and half
3 large eggs

350 degree oven. Line a 9x9 pan with foil in two directions. Grease the foil. Beat Butter and sugar together, then add flour and almonds. Press in prepared pan. Bake for 20 to 30 minutes until brown. Cool crust completely in the pan.

Some time later preheat the oven to 325, Beat together cream cheese and sugar and flour. When completely combined add the cream and then the eggs. Pour into the crust. Bake in a hot water bath for 40-45 minutes until set 1 1/2 inches from edge but center still has a wobble. Transfer pan to a rack and let cool for 2 hours. Then chill in fridge. Lift cheesecake out by the foil then cut into squares.

Top squares with 3 small packages of blackberries that have macerated in the juice of one lime, 2 tb sugar, and 1 tb finely chopped mint.

What to do with all of the tomatoes!

Posted by Kathryn @ 3:46 PM

It is that time of year when I am perpetually overwhelmed by my CSA box. I am currently running out of ideas for tomatoes since I don't really have the space for freezing a bunch of sauce... and I hesitate to do a lot of canning in my non air conditioned kitchen. So right now I am on a bit of a tomato salad kick and a recent magazine offered yet another rendition! Grilled Watermelon and Tomato Salad. It is a pretty refreshing salad. I had a yellow watermelon which against the red and green heirloom tomatoes was simply gorgeous. Next time I might pass on the watercress though!

1 lb of Watermelon... Remove rind, cut into 1/2 inch slices in a convenient size for grilling
Olive Oil for Brushing
6 small tomatoes of various colors quartered
2 tsp sweet vinegar ( recipe called for raspberry, I used balsamic)
1/2 cup plain yogurt ( recipe called for greek, I was out so I just used whole milk yogurt)
2 tsp sherry vinegar
1 1/2 cups watercress ( taste the water cress if mild use this amount, if peppery you may want less)
1/4 cup finely chopped basil

Grill the watermelon ( brushed on one side with olive oil) for 2-3 minutes over direct heat on a medium hot grill.
Cut watermelon in 1 inch pieces. Toss tomatoes in sweet vinegar along with salt and pepper. Let macerate for a few minutes. Whisk together yogurt, sherry vinegar, salt, and pepper. Top the waltermellon and tomatoes (with juices) with watercress and basil and a dollop of dressing.

Eat immediately (the watermelon does not taste as good the second day). The result is a lightly smoky sweet salad which is a good foil to spicy food.