Monday, 20 April 2015

Mocha Cheese Cake Torte



Mother's Day is coming soon and this cheese cake torte is perfect for Mom's special day! It has a rich chocolaty flavor with a hint of coffee and for that bakery finish, I garnished with whipped cream rosettes and a coffee bean! YUM!

Speaking of coffee beans, I just found a delicous boutique coffee company. A friend gave me a bag to try and boy oh boy did it go over big!! BLUECAF coffee roasters roast their beans within 24 hours of your personal order, so made to order! 

BLUECAF Coffee Roasters is a roast-to-order micro roaster established in 1995. The roastmaster, MS Smith, roasted under the tutelage of Gold Country Coffee on a Probat L25 drum roaster before leaving the gold country for the banks of the Mississippi. From then to now, BLUECAF Coffee Roasters has harnessed the elements with their Diedrich IR24 kilo drum roaster. Using state of the art infrared burners in a ceramic cone, the  Diedrich delivers a soft low-temperature heat signature that allow them to achieve the optimum in roasting standards.

 BLUECAF Coffee Roasters is just blocks from Lake Pepin nestled between Highway 35, the "Great River Road" and the high bluffs of the Mississippi. If you are in the area spend a day in Pepin visiting the local shops and tasting the local fare. Take in the beauty of the surrounding area and all it has to offer, a destination location to be sure.

The cheese cake I am offering today would be perfect with anyone of the BLUCAF coffee's, take a look at their website and order some for Mom! 
 
Mocha Cheese Cake Torte


Crust


2 c. pecans or walnuts
4 ounces semi sweet or bittersweet chocolate
4 T sugar
1/4 c. butter

Butter a 9 inch spring form pan.

In a food processor with a steel blade, grind the nuts, chocolate and sugar.



 Remove to a bowl, add melted butter and mix. Press the nut mixture into prepared pan and chill for 30 minutes.



Pre heat oven to 350 F

Bake the crust for 8 minutes. Cool slightly.

Filling

6 ounces semi sweet or bittersweet chocolate
3 T BLUECAF coffee beans, finely ground, or instant coffee
8 T unsalted butter
4 pkg. cream cheese, 8 ounces each
1/2 c. heavy cream
3/4 c. sugar
4 eggs

In a double boiler, melt the chocolate with butter and BLUECAF coffee. Cool.



Beat cream cheese until very smooth, add cream and beat again. Gradually add the sugar and then the melted chocolate-coffee mixture. Add the eggs, one at a time.



Pour the mixture into the baked crust and bake for 45 minutes in lower third of the oven.



Cake is done when sides look dry but middle is still shiny. Turn oven off, open door and cool cake in oven for 20 minutes.

Set cake on a rack and cool completely. Remove sides from pan and refrigerate for at least 4 hours or overnight. Freezes well.

*Note you may use instant coffee or another brand for this recipe.

 This cheese cake is worth every minute and every calorie. Don't be intimidated by cheesecake, it's really not difficult. Just follow my directions for fool proof indulgence!



Wee Bear had his fraternity brothers in for their annual three day golf retreat. They loved the BLUECAF coffee on the veranda each morning!


I am super busy with lot's of company and golf tournaments, hope to stay regular on my posts, but, refuse to do a shabby post for the sake of posting.

Cheers!
JJ

Tuesday, 7 April 2015

Crispy Cheddar baked Chicken!




Put a little Spring in your step and on your plate!

Remember those envelopes for oven baked chicken and pork called Shake & Bake?  I remember in the 70's they were all the rage. Well, now you don't need them! And this is just as quick!!

Wednesday, 25 March 2015

Zucchini Tomato Strata




This amazing  dish is perfect for Easter Brunch or Easter supper, my Zucchini Tomato strata can be made ahead! This strata.....really a savory bread pudding is amazingly easy and can be made the night before and baked in the morning!!

Saturday, 21 March 2015

Chicken Breast with Honey mustard sauce



Today, I’ve got two words for you: Honey and Mustard.

But not just any mustard. Don’t be confused… not all mustard's should be considered equal. You want to use good quality mustard, and definitely not the yellow kind you schmear on a burger bun or zig-zag over a hot dog. I mean whole grain, stone ground, natural mustard or good quality Dijon mustard. Mmmmmmm I love this stuff! Whoever decided to pair it with honey is just plain genius! 

Monday, 16 March 2015

St. Patrick's Day!

SEVEN St Patrick's Day recipes for you to ponder! Enjoy!


The queen of Corned beef and cabbage Jane, makes this delicious dish every year for her family. We have enjoyed this yummy recipe every year!



Sunday, 8 March 2015

Hungarian Goulash with spaetzles and German Red cabbage!








Hungarian Goulash (Gulyás)


Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an amazing flavor.  Though many variations of Hungarian goulash exist, I am hoping this one passes the test with my daughter-in-law and her Hungarian parents!

Friday, 27 February 2015

Making a blanket for a cancer patient



There are many more squares on the back, I didn't take a picture.

If you have been wondering where I've been, I'll tell you. The day after arriving home from our island paradise, I went to work on a new project that I have been spearheading for our Desert Mountain community. The project came to me just before leaving and I embraced it as a community service project.