Mascarpone Cheesecake with Cranberry Sauce MAKES 12 SERVINGS
Creamy cheesecake is a satisfying ending to a celebratory feast. The hint of cinnamon and pecans in the crust and the cranberry topping give it a holiday feel. This can be frozen up to a month, or stored, tightly wrapped, up to three days before serving. Wait until the day of serving to top with cranberries. ½ 2 ½ ¼ 1 16 1 1 4 2 2 10 ½ ½ ¼ 1
Cheese Course MAKES 6 SERVINGS
This cheese course for six people, as created by Liz Nerud, American Cheese Society certified professional and cheese monger, can be served before dessert or in place of the dessert course.
NUTRITION
½ wheel Camembert, sliced into wedges ¼ pound Cheddar, sliced into triangles ¼ pound blue cheese 1 box rosemary raisin pecan Raincoast crisps or similar crisp or cracker dried apricots craisins 1 sprig fresh rosemary
POMEGRANATE BELLINI: PER SERVING: CALORIES 190 (2 from fat); FAT 0g (sat. 0g); CHOL 0mg; SODIUM 6mg; CARB 29g; FIBER 0g; PROTEIN 0g
MUSHROOM BRUSCHETTA: PER SERVING: CALORIES 332 (123 from fat); FAT 14g (sat. 4g); CHOL 9mg; SODIUM 692mg; CARB 39g; FIBER 3g; PROTEIN 14g
34 real food winter 2015
cup pecans cups graham cracker crumbs cup unsalted butter, divided cup brown sugar teaspoon cinnamon ounces softened cream cheese cup sugar cup mascarpone large eggs tablespoons fresh lemon zest teaspoons vanilla ounces cranberries, fresh or frozen cup sugar teaspoon almond extract cup cranberry or apple juice tablespoon arrowroot or cornstarch
1. Preheat oven to 350°F. 2. For the crust: Butter a 10-inch springform pan. Place 2 14-inch foil pieces on countertop, one on top of the other to form a cross, and place pan in center. Pull foil up and crimp around pan edges; this will help prevent leaking if pan is not completely tight. Set aside a deep roasting pan that holds the springform pan. Boil about 8 cups of water. 3. In a food processor, grind pecans and graham crackers to fine crumbs. Add butter, brown sugar and cinnamon, and process to mix. Press into pan and bake 10 minutes to lightly toast crust. Remove from oven and let cool. 4. For the filling: Wash and dry food processor. Process cream cheese to soften to a smooth purée, scraping down sides as necessary. Add sugar and process until smooth. Add mascarpone, eggs, lemon zest and vanilla, and process until smooth. 5. Pour batter into crust and place in roasting pan. Carefully pour boiling water in roasting pan to come 1½ inches up springform pan sides. Transfer to oven and bake 70 to 80 minutes. Cake will be puffed around edges and will not jiggle in center when lightly shaken. 6. Remove roasting pan from oven and let sit on a cooling rack 10 minutes. Remove cake and discard water. Cool cake on rack until room temperature. Chill at least 2 hours before cutting. 7. Meanwhile, make the sauce: In a 2-quart saucepan over medium-high heat, combine cranberries and sugar and bring to a boil, stirring often. Stir in almond extract. In a cup, stir cranberry juice with arrowroot. When cranberries are boiling and half have burst, stir juice mixture and pour into pan, stirring rapidly as sauce comes to a boil. The sauce will be thick and shiny. Transfer to a bowl and chill. When cold, spread over cheesecake. 8. Slice into 12 pieces, wiping knife between slices. Store tightly covered (including sauce) in the refrigerator up to 1 week. ■ SPINACH SALAD: PER SERVING: CALORIES 1 9 2 (9 1 f ro m f a t ) ; FAT 10g (sat. 2g); CHOL 1mg; SODIUM 430mg; CARB 24g; FIBER 4g; PROTEIN 3g
PARSNIP & APPLE SOUP: PER SERVING: CALORIES 206 (40 from fat); FAT 5g (s a t . 2 g) ; C H O L 1 0 m g ; SODIUM 492mg; CARB 39g; FIBER 8g; PROTEIN 6g
PORK TENDERLOIN: PER SERVING: CALORIES 327 (154 from fat); FAT 17g (sat. 5g); CHOL 58mg; SODIUM 287mg; CARB 20g; FIBER 3g; PROTEIN 24g
CHEESECAKE: PER SERVING: CALORIES 590 (315 from fat); FAT 36g (sat. 19g); CHOL 149mg; SODIUM 222mg; CARB 65g; FIBER 2g; PROTEIN 6g