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Recipes
Bread Pudding with Warm Bourbon Sauce
By CheeseDiva
Butter 8-inch square baking dish
- 4 large eggs
- 1 cup whole milk
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
- 1/2 cup pecans, toasted, chopped
- Bourbon Sauce
Slow Cooker Pulled Pork with Dr Pepper
By CheeseDiva
Serious Heat In a heavy-bottomed pan over medium-high heat, brown the pork on all sides
- 1 small boneless, skin-off pork shoulder roast, about 2 pounds
- 1 can of Dr Pepper
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 cups store-bought or homemade Kansas City-style barbecue sauce
- 6 soft hamburger buns
Salted Chocolate Chip Tahini Cookies
By CheeseDiva
1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 t...
- 8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature
- 1/2 cup (120ml) tahini, well stirred
- 1/2 cup (100g) granulated sugar
- 1/2 cup (90g) packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (150g) flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 2 cups (280g) bittersweet or semisweet chocolate chunks, or chocolate chips
- flaky sea salt, such as Maldon or fleur de sel
BRAIDED APPLE WALNUT STRUDEL(w/ puff pastry)
By CheeseDiva
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
- 1 egg
- 1 tablespoon water
- 3 tablespoons brown sugar
- 1 tablespoon all-purpose flour, plus more for dusting the work surface
- 1/4 teaspoon ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly-sliced
- 1/4 cup walnuts, chopped
- 1 sheet puff pastry, thawed
- Raw sugar
Greek Baked Pasta
By CheeseDiva
Preheat the oven to 350°
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds lean ground lamb
- 1 onion, finely chopped
- 1 teaspoon dried oregano, crumbled
- 3/4 teaspoon cinnamon
- Pinch of ground cloves
- Salt and freshly ground pepper
- 3 cups jarred marinara sauce
- 1 pound ziti or penne
- 3 cups fresh ricotta (1 1/2 pounds)
- 4 large egg yolks
- 1/2 teaspoon ground nutmeg
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Carmelized Onion Brie
By CheeseDiva
Sauté onions in butter until tender; add thyme, reduce heat and cook until onions are golden, stirring often, abo...
- 2 tbl. butter (1/4 stick)
- 8 cups sliced onions (about 4 large)
- 1 tbl. minced fresh thyme
- 4 minced garlic cloves
- 1/2 cup dry white wine
- 1 tsp. sugar
- 1 - 8 ” diameter French brie 32-36 oz., packed in wooden box
- (reserve box)
- 2 - French bread baguettes
Toasted Sesame Seed-Crusted Lamb Meatballs with Honey Orange Yogurt Sauce
By CheeseDiva
For the Yogurt Sauce, mix all ingredients in small bowl until well blended
- Honey Yogurt Sauce:
- 1 cup plain Greek-style yogurt
- 1/4 cup honey
- 1 tablespoon fresh squeezed orange juice
- 2 teaspoons fresh orange zest
- 1/2 teaspoon cinnamon
- Toasted Sesame Seed-Crusted Lamb Meatballs:
- 1 pound lean ground lamb
- 1/2 cup finely chopped red onion
- 1/4 cup plain Panko bread crumbs
- 1 egg, beaten
- 1 1/2 teaspoons Allspice, Ground
- 1 teaspoon Mint Flakes
- 1 teaspoon ground sea salt
- 1/2 teaspoon coarsely ground pepper
- 1 c, toasted sesame seed
BEER CHEESE SOUP
By CheeseDiva
In a large saucepan, heat vegetable oil and sauté shallots until tender and fragrant
- 1 Tbl vegetable oil
- 2 large shallots, minced
- 1 bottle Leinenkugel’s Classic Amber
- 3 cups heavy whipping cream
- 10 oz Sartori® Black Pepper BellaVitano® cheese, shredded
- 3 oz butter, melted
- 3 oz flour
Nobu's Tempura
By CheeseDiva
In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees
- FOR THE TEMPURA BATTER:
- 1 large egg, chilled
- 3/4 cup ice water
- 1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled
La Tarticlette
By CheeseDiva
Peel (or not!) the potatoes, leave them whole and cook them in salted water
- 1.6 kg of firm potatoes
- 500 g Raclette cheese, grated
- 3 red onions, sliced
- 500 g of bacon
- 225 ml of liquid cream