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Recipes
Funfetti Shortbread Bites
By CheeseDiva
Preheat oven to 325 degrees F
- 1 1/4 c. all-purpose flour
- 3 tbsp. powdered sugar
- 1/4 tsp. kosher salt
- 1/2 tsp. vanilla extract
- 1/2 c. unsalted butter
- 1 tbsp. rainbow nonpareils or sprinkles
Heaven and Hell Cake
By CheeseDiva
This rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganac...
- FOR THE GANACHE:
- 2 lbs. milk chocolate, such as Valrhona, chopped
- 1 1/2 cups heavy cream
- FOR THE ANGEL FOOD CAKE:
- 1 1/2 cups confectioners' sugar
- 1 cup cake flour
- 1 1/2 cups egg whites
- 1 tsp. cream of tartar
- 1/8 tsp. kosher salt
- 1 cup sugar
- 2 tsp. vanilla
- 1 tsp. almond extract
- FOR THE DEVIL'S FOOD CAKE:
- 1/2 cup vegetable shortening, plus more for pan
- 1 1/2 cups cake flour, plus more for pan
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/4 tsp. baking powder
- 1 cup coffee
- 1/2 cup cocoa powder, sifted
- 1 1/2 cups sugar
- 1 tsp. vanilla
- 2 eggs
- FOR THE PEANUT BUTTER MOUSSE:
- 1 1/2 lbs. cream cheese, at room temperature
- 4 cups smooth peanut butter, at room temperature
- 3 1/2 cups confectioners' sugar, sifted
- 1 1/2 cups heavy cream
Pizza Rustica (Pizza Chena)
By CheeseDiva
Make the night before
- Dough:
- 2 1/2 Cup Unbleached All-purpose Flour
- 1 Stick, 1/2 Cup Unsalted Butter Cut Into Pieces
- Pinch of Salt
- 2 Large Eggs
- 4 to 5 Tablespoons Freshly Squeezed Lemon Juice
- Filling:
- 1 Pound Ricotta Cheese
- 8 Ounces Diced Mozzarella
- 1 Cup Diced Fontina Cheese
- 1/2 Cup Grated Pecorino Romano Cheese
- 2 Cups Diced Cooked Ham
- 1 1/2 Cups Diced Soppressata Sausage (Spicy or Mild)
- 1 Teaspoon Black Pepper
- 1 Teaspoon Dried Oregano
- 3 Large Eggs
- To Assemble:
- 1 Egg
- 1 Tablespoon Water
Six-Onion Pizza
By CheeseDiva
MAKES FOUR 12-INCH PIZZAS 1
- FOR THE ONION PUREE AND COMPOTE:
- 1 tsp. honey
- 1 (1/4-oz.) package active dry yeast
- 3/4 cup warm beer
- 2 tbsp. extra-virgin olive oil
- 3 cups bread flour, plus more as needed
- 1 tsp. kosher salt
- 5 tbsp. extra-virgin olive oil
- 12 sprigs thyme
- 2 large white onions, very thinly sliced lengthwise
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. leeks, white part only, halved lengthwise, cut into 1/4″-thick slices
- 8 oz. shallots, very thinly sliced lengthwise
- 8 oz. red onions, very thinly sliced lengthwise
- 8 oz. finely grated pecorino
- 5 scallions, very thinly sliced
- 1 bunch chives, thinly sliced
Scotch Eggs
By CheeseDiva
Preparation Heat the oven to 190°C/Gas 5 Place the eggs in a pan of boiling water and cook for exactly...
- 4 large free-range eggs
- 2 tbsp flour seasoned with salt and pepper
- 225 g / 8 oz good quality sausage meat or skinless sausage
- Dash Worcestershire Sauce
- 2 spring onions, finely chopped
- 1 tbsp fresh parsley, finely chopped (or any other fresh herb that takes your fancy)
- Pinch of ground mace (optional)
- Salt and pepper
- 1 free-range egg, beaten
- Home-made dry breadcrumbs or a good quality crumb such as Panko
- Vegetable oil for deep frying
Alfredo Gorgonzola Steak - Olive Garden
By CheeseDiva
Bring a large pot of water to a boil on top of the stove and cook the fettuccine al dente
- 8 oz. Rib Eye or Sirloin Steak, cut into 2"-3" medallions
- 1 lb. Fettuccine
- 4 c. Baby Spinach
- 1/2 c. Chopped Sun Dried Tomatoes
- 1/2 c. Crumbled Gorgonzola Cheese
- Balsamic Glaze (or aged balsamic), as desired
- Alfredo Sauce
- 3 tbsp. Butter
- 3 tbsp. All Purpose Flour
- 2 c. Heavy Cream
- 1/2 c. Grated Pecorino Romano Cheese
Individual Beef Wellingtons
By CheeseDiva
Preheat the oven to 425 degrees F
- 4 (6-ounce) thickly cut filet mignons
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 (1-ounce) slices goose or duck liver, or pork country-style pate
- One -half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
- Mushroom Duxelles, recipe follows
- 1 large egg beaten with 2 teaspoons water to make an egg wash
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 1/2 teaspoon minced garlic
- 10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- 2 1/2 tablespoons dry white wine
Norwegian Wafer Cookies (Krumkakes)
By CheeseDiva
MAKES ABOUT 2 DOZEN In a bowl, whisk together sugar and eggs
- 1 cup sugar
- 4 eggs
- 9 tbsp. unsalted butter, melted and cooled
- 1 tsp. ground cardamom
- 1/2 tsp. vanilla extract
- 1 1/2 cups flour
- 2 tbsp. baking powder
- Sweeted whipped cream
- Confectioners' sugar, to garnish
Turkey Cranberry Monte Cristo
By CheeseDiva
Lay the 4 slices of the bread out on a cutting board
- 8 slices bread (potato bread, challah, or any other soft bread)
- 1 cup fontina cheese, grated
- 8 slices cooked turkey breast
- 1/2 cup whole cranberry sauce
- 1 cup baby arugula leaves
- 3 eggs
- 1/3 cup milk
- pinch nutmeg
- 2 tablespoons butter
Mushroom and Burrata Lasagnette
By CheeseDiva
Preheat oven to 425°F. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high
- 3 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided, plus more for brushing
- 1 1/2 pounds mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces
- Kosher salt, freshly ground pepper
- 1 large shallot, finely chopped
- 1/3 cup dry white wine
- 1 cup ricotta
- 1/4 cup heavy cream
- 6 fresh pasta sheets (about 7x5") or 12 dried lasagna noodles
- 8 ounces burrata or fresh mozzarella, torn into large pieces
- 1 1/2 ounces Parmesan, finely grated
- 6 teaspoons marjoram leaves
- 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn
- 1 tablespoon white wine vinegar