Bread Machine (226 page)
In the workbowl of a food processor, combine the cheeses, sour cream, eggs, and brandy and process until smooth. Add the chives and season with salt and white pepper to taste. Process again to combine. Pour into the prepared pan.
Place the foil-wrapped springform pan in a small roasting pan, and pour in warm water until it reaches at least 2 inches up the sides of the pan. Bake for 1 hour and 20 minutes. Turn off the oven and leave the cheesecake in the hot oven with the door ajar for 1 hour, to set. Transfer the cheesecake to a rack to cool completely. Refrigerate overnight. Run a small knife around the edge before removing the springform sides and serving.
Molded Egg Salad with Lemon Mustard Mayonnaise
Serves 8
I have made this perfectly molded dip dozens of times for parties, with great success. The recipe doubles and triples beautifully. I have used all sizes of heart-shaped cake pans in place of the usual fluted or melon-shaped mold. It is good with
Lowfat Garlic Crostini
,
Garlic Pita Toasts
,
Whole Wheat Pita
, or
Naan
.
1 envelope unflavored gelatin
1
/
4
cup cold water
10 large hard-cooked eggs, at room temperature
3 scallions
1 tablespoon chopped fresh chives
3
/
4
cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons lemon juice
Salt and white pepper
Line a decorative 1-quart mold with a layer of plastic wrap. Sprinkle the gelatin over the cold water in a microwave-proof bowl. Let stand for 10 minutes, then heat in the microwave for about 2 minutes to liquify. Peel the hard-cooked eggs.
With the food processor running, add the scallions through the feed tube to mince them. Stop the machine and add the eggs, chives, mayonnaise, mustard, lemon juice, and salt and pepper to taste. Process until smooth with bits of green speckled throughout. With the machine running, slowly pour in the liquid gelatin. Process for a few seconds to evenly combine. Pour into the mold. Cover with plastic wrap and refrigerate overnight.
To serve, line a serving platter with kale or nasturtium leaves. Remove the plastic wrap and turn out the egg salad onto the bed of leaves. Serve chilled.
Serves 4
The first time I heard about tuna pâté I couldn’t believe there was such a thing. It is a favorite appetizer in Jewish cuisine. It is downright luscious and rather sophisticated for how simple it is. Be sure to make it the day you are going to serve it for the best flavor. While it is best to use imported tuna from Italy packed in olive oil, I also make it with low-salt, water-packed tuna with great results.
1 small shallot
One 7-ounce can solid-pack tuna in olive oil, drained
1
/
2
cup (1 stick) unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
Salt and fresh-ground black pepper
1 tablespoon minced fresh parsley or chives, for garnish
With the food processor running, add the shallot through the feed tube to mince it. Stop the machine and add the tuna, butter, and lemon juice. Pulse until smooth. Add salt and pepper to taste. Scrape into a small serving bowl (lined with plastic wrap first if you want to and turn the pâté out onto a serving plate later). Refrigerate until serving. Sprinkle the top with parsley or chives. The pâté will soften at room temperature. Eat the pâté the day it is made.
Serves 6
2
/
3
cup chopped shallots
1
/
3
cup unsalted butter
1 pound mushrooms, sliced
1
/
4
cup Cognac or brandy
1 tablespoon lemon juice
Salt and fresh-ground black pepper
Place the shallots and butter in a large skillet or sauté pan. Cook over medium heat until the shallots are translucent but not browned, about 3 to 5 minutes. Add the mushrooms and increase the heat to high. Sauté until just slightly browned, about 10 minutes. Remove the mixture from the heat. Add the Cognac and carefully ignite. Stir with a long-handled oversized metal spoon until the flames die out. Puree the mushroom mixture in a food processor. Add the lemon juice, and salt and pepper to taste. Scrape into a covered container and refrigerate overnight to meld the flavors. Eat within 3 days.
Makes about 1
1
/
4
cups
For the lowfat lovers, here is a spread that some may prefer over cheese. Cannellini beans are also known as white kidney beans. The combination of mint and parsley is classic Italian; here I add cilantro, another mint-like flavor. Serve with fresh bread or crostini.
1 large clove garlic
1
/
4
cup fresh flat-leaf parsley
2 tablespoons fresh cilantro leaves
1 tablespoon fresh mint
One 15-ounce can cannellini beans, rinsed and drained
3 tablespoons water or liquid drained from the beans
3 tablespoons fresh lemon juice
With the food processor running, add the garlic through the feed tube to chop it. Add the parsley, cilantro, and mint and pulse to chop. Add the beans; process until coarsely chopped. Add the water and lemon juice through the feed tube with the motor running, and process until smooth. Scrape the mixture into a serving bowl and chill until serving. Decorate with a sprig of parsley. This can be made 1 day ahead.
Serves 5
Hummus, a must with fresh
pita bread
, is the dish that has made Middle Eastern food famous. Every country there has a favorite bean or legume from which they make their creamy, seasoned dips. Tahini, an important ingredient, is a paste made from ground sesame seeds. It tastes a bit more bitter than nut butters, but is the perfect foil to the sweet chickpeas in this hummus. Some people like their hummusreal garlicky, others like it milder. Give each person a whole pita and let them tear pieces off and scoop up the dip. I serve hummus with spears of romaine lettuce along with the pita.
2 to 3 cloves garlic, or to taste
Two 15-ounce cans chickpeas
About
1
/
3
cup hot water
Juice of 1 large lemon
1
/
3
cup sesame tahini
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
Pinch of salt
With the food processor running, add the garlic through the feed tube. Add the chickpeas and while the machine is running, slowly add the hot water until the mixture is a fluffy dipping consistency. Add the remaining ingredients and puree until smooth. Scrape into a serving bowl and refrigerate, covered, until serving. To serve, make a depression in the top of the dip and drizzle with a bit more olive oil, which will pool in the dish. Keeps, refrigerated, for 2 to 3 days.