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Recipes
Peanut Butter Cup the Size of a Pizza
By CheeseDiva
Special Equipment 9-inch fluted tart pan with removable base PREPARATION Chocolate Crust Preheat oven to 350 ...
- Chocolate Crust
- 1 1/2 cups chocolate wafer cookies, finely ground
- 4 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons sugar
- 1/4 teaspoon fine sea salt
- Peanut Butter Filling
- 1 cup creamy, unsalted peanut butter
- 1/2 cup honey or confectioners sugar, depending on your preference
- 1/4 teaspoon fine sea salt
- Topping
- 1 1/2 cups bittersweet chocolate chips, melted
Kentucky Bibb Lettuce Salad with Bourbon Vinaigrette
By CheeseDiva
Southern Living APRIL 2012
- 1 1/2 cups pecan halves and pieces
- 2 tablespoons butter, melted
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground red pepper
- 6 bacon slices, cooked and crumbled
- 8 cups torn Bibb lettuce (2 to 3 medium heads)
- 4 cups trimmed watercress
- 4 large peaches, peeled and sliced
- 1 small red onion, halved and thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- Bourbon Vinaigrette
- Country Ham Corn Cakes
Parm Broth
By CheeseDiva
Heat oil in a large saucepan over medium-high heat
- 2 Tab.olive oil
- 1 onion, peeled, quartered
- 1 head of garlic, halved crosswise
- 1 bunchthyme
- 1 bay leaf
- 3-4 parsley sprigs
- 1 tsp. black peppercorns
- 1 cup dry white wine
- 1 # Parmesan rinds
Bucatini ai Frutti di Mare (Seafood Pasta)
By CheeseDiva
Cook lobster in boiling water until tender, 12–15 minutes; chill
- 1 (2-lb.) live lobster
- 1 cup olive oil
- 1 tbsp. crushed red chile flakes
- 6 cloves garlic, chopped
- 2 carrots, sliced, plus 1/2 cup fresh carrot juice
- 1 bulb fennel, sliced
- 1 leek, white part only, sliced
- 1 medium yellow onion, sliced
- 1 cup dry white wine
- 1 tbsp. saffron threads
- 1 tsp. chopped thyme
- 1 1/2 lb. littleneck or Manila clams
- 12 raw jumbo shrimp, peeled and deveined, tails left on
- 8 whole squid, cleaned and sliced, plus tentacles
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 lb. bucatini, cooked al dente
- Kosher salt, to taste
- Zest of 1 lemon
- Roughly chopped parsley, for garnish
Bittersweet Chocolate Irish Whiskey Cake
By CheeseDiva
Position rack in center of oven and preheat to 350°F
- 1/2 cup plus 2 tablespoons Irish whiskey
- 6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or Lindt), chopped
- 2 teaspoons instant espresso powder dissolved in 6 tablespoons hot water
- 1/3 cup blanched almonds (about 2 ounces), lightly toasted
- 6 tablespoons all purpose flour, divided
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 7 tablespoons vanilla sugar , divided
- 3 large eggs, separated
- Pinch of fine sea salt
- 2 ounces semisweet chocolate, chopped
***Monku in Nevada’s Apple Pie
By CheeseDiva
Learning to make Mom's crust was a crowning achievement for me
- Filling:
- 8 peeled Pippin apples
- 2 c. sugar
- 1 cube butter
- Crust:
- 1 cup shortening – Crisco only
- 2 2/3 c. unbleached flour
- 1 tsp. salt
- 7-8 tbsp. cold water – put in freezer while preparing apple
***Mim's Monte Cristo Sandwiches
By CheeseDiva
On a work surface, lay out 2 slices of bread and spread with mayonnaise
- 3 thin slices white bread- best with brioche or challah.
- Mayonnaise, as needed
- 2 slices Swiss cheese
- 2 slices turkey
- 3 large eggs, beaten
- 1/4 c. heavy cream
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Powdered sugar
- Strawberry slices, for garnish
- Orange wedges, for garnish
Butter Balls
By CheeseDiva
MAKES 4 DOZEN 1. Preheat oven to 400°
- 1 cup finely ground walnuts
- 2 1⁄4 cups unbleached, all-purpose flour
- 1 ⁄2 tsp. salt
- 1 ⁄2 lb. unsalted butter, softened
- 1 ⁄2 cup confectioners' sugar, plus 2 cups
- for dredging
- 1 tsp. vanilla extract
Fancy Nancy Grilled Cheese
By CheeseDiva
For pesto: Place basil, pine nuts, garlic and salt in food processor; cover and pulse until finely chopped
- FOR PESTO:
- CHEESE
- CHEESE
- Fresh Mozzarella
- Fresh Mozzarella
- Gorgonzola
- Gorgonzola
- Parmesan
- Parmesan
- FOR PESTO:
- 1 1 1 cup tightly packed fresh basil leaves
- 1 1 1 cup tightly packed fresh basil leaves
- 2 2 2 tablespoons pine nuts
- 2 2 2 tablespoons pine nuts
- 1 1 1 garlic clove, minced
- 1 1 1 garlic clove, minced
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon salt
- 1/4 1/4 1/4 cup olive oil
- 1/4 1/4 1/4 cup olive oil
- .75 ounce Sartori SarVecchio® Parmesan cheese, grated (1/4 cup)
- .75 ounce Sartori SarVecchio® Parmesan cheese, grated (1/4 cup)
- FOR BALSAMIC REDUCTION:
- FOR BALSAMIC REDUCTION:
- 1/2 1/2 1/2 cup balsamic vinegar
- 1/2 1/2 1/2 cup balsamic vinegar
- 2 2 2 tablespoons honey
- 2 2 2 tablespoons honey
- FOR SANDWICHES:
- FOR SANDWICHES:
- 8 8 8 slices sourdough bread
- 8 8 8 slices sourdough bread
- 12 12 12 ounces Crave Brothers Farmstead Fresh Mozzarella cheese, sliced
- 12 12 12 ounces Crave Brothers Farmstead Fresh Mozzarella cheese, sliced
- 6 6 6 bacon strips, cooked and crumbled
- 6 6 6 bacon strips, cooked and crumbled
- 4 4 4 ounces crumbled Salemville® Amish Gorgonzola cheese(2/3 cup)
- 4 4 4 ounces crumbled Salemville® Amish Gorgonzola cheese(2/3 cup)
- 4 4 4 tablespoons mayonnaise
- 4 4 4 tablespoons mayonnaise
Fromage Fort Recipe | SAVEUR
By CheeseDiva
In a food processor, add the garlic and process until finely chopped
- 1 small clove garlic
- 1 ⁄2 lb. assorted pieces of cheese, soft cheeses cut into small pieces, hard cheeses coarsely grated
- 1 tbsp. unsalted butter, at room temperature
- 3 tbsp. dry white wine
- Freshly ground black pepper
- Salt
- Toasted bread for crackers, for serving