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This month on Keeping It Fresh I interviewed Oak Hill Mushrooms at a local Farmers Market. They
had the most amazing dried wild mushroom called a "candy cap" which smells just like maple syrup.
The following recipe from our pastry chef, Emilie Goldstein, is so deceptive.. who ever thought mushrooms
would taste like this?
CANDY CAP MUSHROOM CHEESECAKE
Emilie Goldstein, Pastry Chef
For the crust:
1 C unsalted butter
1/2 C ground pecans
1/3 cup brown sugar
31/4 C graham cracker crumbs
For the filling:
1 1/2 lb. cream cheese (room temperature)
2 C brown sugar
1 Tbsp vanilla
1 Tbsp ground candy cap mushrooms soaked in 2 Tbsp warm water
2 eggs
1 C cream
1/3 C flour
For the sour cream topping:
1 1/2 C sour cream
1/3 C sugar
1 tsp vanilla
Preheat oven to 350 degrees F.
Melt the butter.
Mix the sugar, pecans and graham cracker crumbs.
Stir in melted butter and mix thoroughly.
Press into bottom and sides of a 10" springform pan.
Bake at 350 degrees for 10 - 15 minutes until slightly browned around the edges. Let cool
Meanwhile beat the cream cheese and brown sugar until combined.
Add vanilla and softened mushrooms.
Beat in eggs one at a time, scraping down the bowl after each addition.
While mixer is running, beat in the cream, add flour and mix until combined.
Fill crust and bake at 350 degrees for 35 - 40 minutes until golden and slightly puffed.
Combine the topping ingredients and smooth them over the top of the cake.
Bake for 10 minutes more.
Cool for an hour then transfer to the refrigerator. Serve when completely set.
We love pumpkins - especially the French, African and heirloom varieties. The following are
some creative uses for pumpkins.
b>Moroccan Pumpkin and Garbanzo Bean Soup (vegetarian) 4 - 6 servings
This soup is quite flavorful even though there aren't any strong seasonings. I suspect that the roasted
pumpkin and the tomato paste are key.
Charles Myers, chef/owner of Big Sky Cafe
4-5 cups cleaned, peeled, diced pumpkin (about half of a small pumpkin)
1/2 cup diced onion
6 cupsvegetable stock ???
2 Tbsp olive oil with 1/2 tsp chili oil
1 Tbsp tomato paste
1 15oz can garbanzo beans
1/2 tsp salt
pepper
chopped parsley as a garnish
Roast the diced pumpkin, covered, in a 425 degree oven for about 30 minutes. In a 4 quart sauce pan,
saute the diced onions in the olive oil/chili oil until translucent, then add the tomato paste and
cook briefly. Add the pumpkin, the vegetable stock, 1/2 the can of garbanzos with the liquid and
salt and pepper. Bing to a boil, reduce the heat and cook for only 10 minutes or so. If you have a
stick mixer, puree the soup in the sauce pan. If not, let it cool and puree it in batches in a
cuisinart. This soup may be pureed fine or left hearty and chunky, depending on how you like your
soups. Add the remaining garbanzos, adjust the seasoning and garnish with chopped flat parsley
when served.
VEGETARIAN TAGINE - yield approximately 1 gallon (8-10) servings
We serve this vegetarian Tagine (a Moroccan dish) over Israeli couscous prepared with preserved lemons.
It's fine to serve this over regular couscous or rice.
2 Tbsp canola or safflower oil
1/2 Tbsp minced garlic
2 1/2 cups diced onion
1 tsp black pepper
1 tsp cayenne pepper
1/2 tsp saffron
1/2 tsp turmeric
1 Tbsp grated fresh ginger
2 tsp cinnamon
2 tsp salt
1 lb. hard squash peeled, seed and cubed
3 new potatoes cleaned and cubed
3 carrots peeled and cubed
2 1/2 cups water
2 cups cooked or canned garbanzo beans
1 medium zuchinni, cubed
1 medium summer yellow or crookneck squash
1/2 cup raisins
In a heavy 4 Qt. pot saute the garlic and onion in the canola oil. After a few minutes add
all of the seasonings. Continue to cook for about 5 minutes. Then add the water, winter squash, potatoes
and carrots and simmer for about 15-20 minutes. When the hard vegetables are just about done, add the
softer squash, the garbanzos and the raisins and simmer for another 10 minutes or so. Adjust seasonings
and serve over couscous with flat bread and some sort of hot sauce (we use an harissa blended
with yogurt).
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