Honeycomb Cannelloni

March 6, 2011 2 comments

Well I am ready for winter to be over! Just when things were starting to melt they go and get cold and snowy again. With that being said I am not sick of winter food yet. We had our Cookbook Club get together this past weekend and the dish I made was so yummy and fun that I had to share it here right away. The presentation is awesome and if you have a dinner party coming up I highly recommend this dish as it serves quite a few plus the name Honeycomb Canneloni just sounds so good!

All in all this dish was pretty easy to make considering it is canneloni and usually you have to stuff each noodle individually, in this case you do not. With the red sauce you can do any variation really. You could make a meat sauce or even a couple jars of yummy store bought sauce would work. This version was a vegetarian version and was chalk full of a variety of veggies that really came together in flavour. It has mushrooms in it but I even had the mushroom haters loving this dish. Feel free to play with this dish and make it to your liking. The only thing I would recommend it to use the right size of pan to cook it in.

Mom-O-Meter: 4 out of 5
There are a lot of ingredients in the following recipe but you can adapt it to your tastes and time restraints. It truly it delicious and chalk full of goodness!

Honeycomb Cannelloni
Adapted slightly from Jamie Oliver


Red Sauce
a small handful of dried porcini mushrooms (I used the whole small bag they came in)
a few tablespoons of olive oil
3 carrots, finely diced
4 celery stalks, finely diced
1 large red onion, finely diced
1 leek, white and light green parts finely diced
2 cloves of garlic, sliced
3 Portobello mushrooms, finely chopped
5 x 14oz cans good quality plum tomatoes (if using whole pulse lightly in the blender before adding to the sauce)
a large bunch of fresh basil, leaves picked, stalks finely chopped

spinach layer
1 1/2 lb fresh spinach
whole nutmeg

white sauce
1 cup light cream
17 1/2 fl oz crème fraiche (I used 500ml)
4 good quality anchovies in oil, drained and finely chopped (I could not find any so I omitted them)
a handful of grated Parmesan cheese (I used about a cup)

to assemble
sea salt and freshly ground pepper
Parmesan cheese, freshly grated
1lb 2oz cannelloni tubes (I used 2 and a half packages of 250g pasta)
olive oil
a casserole pan that it approximately 8 inches in diameter and 5 inches deep (I used a dutch oven, in which the presentation looked lovely but it looks like Jamie used a metal pot)

Place the dried porcini in a bowl just cover them with boiling water. Leave them to soak for 5 minutes. Meanwhile, put a large heavy bottomed pot over medium-high heat and add the olive oil, carrots, celery, onion and leek. Cook for 8 to 10 minutes, stirring occasionally, then add the portobello mushrooms. Add the porcini, reserving the liquid, to the pan and cook for another 5 minutes until the vegetables have softened. Strain the porcini liquid and add this to the pot with about a half cup of water. Allow the liduid to reduce slightly, then add the tomatoes and the basil stalks. Season with salt and pepper, and bring to a boil. Reduce heat and simmer for roughly 45 minutes Jamie says that he has a thick ragu, after an hour my sauce was still quite liquidy but it did not seem to matter in the end as the noodles absorb the liquid. Tear in the basil leaves.

Preheat the oven to 375°F.

In a saucepan, heat a splash of olive oil and add the spinach, stir, then leave to wilt down. Season with salt, pepper and a grating of nutmeg. Put aside.

To make the white sauce mix the cream, crème fraiche, anchovies (if using) and grated parmesan cheese. Adjust seasoning to taste.

To assemble, get the casserole pan out and spoon in some of the white sauce so that it measures about half an inch. Sprinkle with parmesan cheese and top with the spinach. Ladle in half of the red sauce and stand your cannelloni tubes in it. Press the tubes down gently with the palm of your hand, the sauce should come up and half fill the tubes. Spoon over the rest of the red sauce, smoothing it down into the tubes (not all of my tubes were filled to the top). Pour over the remaining white sauce, sprinkle over more grated parmesan, drizzle with olive oil and bake in the preheated oven for 45 minutes until golden and bubbly. Enjoy!


Cookbook Club – Dorie Greenspan’s Around My French Table – January 2011

February 24, 2011 1 comment

Wow what a success!!! Our first ever Cookbook Club soiree has gotten us hooked! Everyone in attendance agreed that this was a brilliant idea and we all had so much fun picking a recipe and making it. It was wonderful to be able to have a full meal that was made out of one cookbook, with an appetizer, soup, salads, savory tart, and delicious dessert.

The Menu

Matafan with Creme Fraiche and Assorted Chutneys

Potato Leek Soup

Gerard’s Mustard Tart with Beet and Carrot Salads

Blueberry Mascarpone Roulade

The Verdict

We all loved the meal – but some of us loved the cookbook more than others. In general – the experience of the person cooking the dish was directly proportional to how much they liked the book. Claudette – who has by far the most culinary experience – gave the book 10/10 despite having a more time consuming dish to prepare. All of the dishes turned out well – but some were a little bit fussy for the overall product. In some recipes there is an assumption of general competence that not everyone has – and in others extra steps that may or may not make a big difference in the end product. Overall – we highly recommend this cookbook for the food enthusiast and really anyone with a bit of time to fuss around – but maybe not for everyone. Obviously – for those who have spent time in France it holds special appeal – and so our group really enjoyed all the little anecdotes and tips!

Click to find out more about the Cook-Book Club or click the link at the top of the page.

Next Up: This Sunday we are going to be doing our February selection – Cook with Jamie Oliver. Come on out and join us if you live in the area and are interested in whipping something up and tasting lots of recipes from the book!

Babies enjoying the evening of food and fun!!!

Cherry Chocolate Cheesecake Cupcakes – The 4 C’s

February 12, 2011 Leave a comment

These little wonders will woo your valentine and everyone else you give them to! They are basically an interpretation of the standard black bottom cupcake – a dense chocolately base topped with a cheesecake layer studded with chocolate chunks. The difference lies in the layer of cherry filling tucked into the cheesecake layer that gives them a cute Valentine’s day twist. It also lightens them up a bit – adding a layer of tart to an otherwise quite sweet cupcake. I have used both fresh pitted cherries and cherry pie filling with equally tasty results.

The great thing about these cupcakes is they are perfect to take in to school or work because they are easy to transport – as long as you don’t go overboard on the cherry like I did and decide not to put them in muffin cups. Then they turn into trifle (but nobody seemed to mind). On my second go I made the same cupcakes with a tad less cherry and used muffin cups – and they were perfect. Of course you should experiment with the toppings and fillings that you like best – I put chunks of Lindt chocolate in some of them and they were over the top delicious.

Mom-O-Meter 4/5

These cupcakes make a fair few dishes – but can be done in steps and do not take very long to make. They last for a few days without much fuss – which is nice. They also require no icing – which is good because it is one less step and also less mess for little munchkins to eat! Also – they take well to adaptation – because there was no way I was going out in the freezing cold weather to get buttermilk (yogurt worked just fine)!

TIP: Make sure your cream cheese is nice and soft to avoid lumps!

Cherry Chocolate Cheesecake Cupcakes – The 4 C’s

This recipe is an adaptation from David Lebowitz (the cheesecake portion)  and the Pioneer Woman (the chocolate cake part).

Yield: 24-30 cupcakes

Cheesecake Layer

2 packages cream cheese at room temperature
2 eggs
2/3 cup granulated sugar
4 ounces chocolate chips or chopped chocolate
1 can of cherry pie filling or 1.5 cups fresh pitted cherries

Chocolate Cake Layer

3 cups sugar
3 cups all-purpose flour
½ teaspoon salt
¾ cup buttermilk
3 whole eggs
1 ½ teaspoons baking soda
2 teaspoons vanilla
3 sticks (1.5 cups) butter
6 heaping tablespoons cocoa powder
1 ½ cups boiling water


  1. Preheat the oven to 350 and line 24 muffin cups.
  2. Make the cheesecake layer by beating the cream cheese until smooth and then adding the sugar followed by eggs and add the chocolate at the end. Set aside.
  3. Make the chocolate cake layer: combine the sugar, flour and salt in a large bowl. In a small bowl combine buttermilk, eggs, vanilla and baking soda. In a small saucepan melt butter, add cocoa and allow to bubble for a minute before adding hot water. Pour over flour mixture and mix to combine and allow for it to cool a little bit. Then add liquids and stir just until colour is uniform.
  4. Pour chocolate mixture into muffin cups, followed by 1-2 tablespoons of cheesecake mixture and as much of the cherry as you see fit. You can also put the cherry in first if you prefer – I mixed it up and switched back and forth to get different looking cupcakes.
  5. Cook for 23-25 minutes, remove from oven and let sit for 5 minutes. Then pop out of the pan and onto a cooling rap.

NOTE: These cupcakes can be left out for a couple days – however they are just as good (some people would even say better) if refrigerated.

Oliver and Jeremy’s happy dance once the cupcakes were done! Ollie has somehow discovered that cupcakes are something special (maybe because I am a bad mom and cracked and gave him a piece) and now he divebombs anything that remotely looks like a cupcake.

Chile Con Queso – Spicy Cheese Dip

February 1, 2011 2 comments

Wow, I can’t believe how long it has been since my last post! The holidays and fun with Penelope seem to have been keeping me away from my computer for longer than I had expected. Hopefully this post will mean that I am back in full swing!

Only 6 more days until the Superbowl, who’s excited?!?!? Truth be told, the Superbowl is the only football game that I watch the entire season and even then I think I spend most of that time in the kitchen or catching up with friends. For me the exciting thing about the Superbowl is the party where our friends get together and share yummy food. I make Martha Stewart’s Chili Con Carne every year and this is the only time I make  it as it is a bit labour intensive but totally worth it in the end as it is soooo delicious. So I will again be making that come Sunday. If you are looking for a good meat chili I highly recommend it. Last year I made The Pioneer Woman’s Chili Con Queso and it was quite yummy but it uses Velveeta cheese, which is processed, it was quite yummy but this year I wanted to see if I could find a recipe that used real cheese. I did and with success! So my friends and I will all be enjoying this spicy, cheesy dip during The Superbowl.


Mom-O-Meter: 4 out of 5
There is some chopping and grating to be done but everything seems to come together pretty easily and the results are delicious!

Chili Con Queso
Adapted from Homesick Texan

1/2 onion, finely diced
3 jalapeno peppers, finely diced
4 cloves of garlic, finely diced
2 tablespoons butter
2 tablespoons flour
1 cup milk
6 cups shredded cheese, I used a combination of Cheddar, Monetery Jack, and Colby
1 10 ounce can of Rotel (I haven’t seen this in Canada but I have friends bring it back to me when they go to visit the States, you can also use a small can of diced tomatoes and a small can of chopped green chilies)
1 pound spicy sausage
1/2 cup sour cream
Salt to taste

While making the cheese sauce brown the sausage in a separate frying pan and drain off the fat and set aside. In a saucepan melt the butter over medium-low heat, add the onions and jalapenos and cook until onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, about a minute. Whisk in the flour and cook for about a minute. Slowly pour in the milk, whisking constantly and continue to whisk as the mixture thickens, about 5 minutes. Stir in the Rotel or tomatoes and chilies. Turn the heat down to low and add the cheese a quarter cup at a time, making sure that all the cheese has melted after each addition before adding the next quarter cup. Stir in the sausage and sour cream and add salt to taste. Serve with tortilla chips and enjoy the cheesy goodness!

Silky Lemon Squares

January 24, 2011 1 comment

These lemon squares are from the Barefoot Contessa …we made them a few years ago during a lazy weekend at the old Rowland house. We used a standard sized cookie sheet and they exploded all over the oven – but were no less delicious for it. I saw the recipe in the Barefoot Contessa cookbook last year when I got my own copy – but could not find it in my cookbook stash when I went to make them last week. After a call to Maressa who affirmed that yes – they did exist – and it was Barefoot Contessa I located the recipe on Smitten Kitchen (the BEST baking blog) with some delicious photos that just cemented my resolve to remake these tasty little delicacies. I was hoping to make them for a friends baby shower last weekend – but the Petit Prince got sick and I barely even made the shower – lemon bars were out of the question (sorry Shen – I will make them for you this summer). I read somewhere in all my baby prep that there is nothing more pathetic than a sick baby  – except his or her parents. I think the poor Telehealth Ontario reps who fielded a myriad of rediculous questions from me last week would agree (read- “s0, if his nose is plugged is he still okay to drive in a car?”).

Back to the point. I bought about a million lemons with the intent of making a double batch for the shower – and did not end up using any. When I got home, after the boy got better, I set to making some – but by the time I made them there was an absolutely rediculous amount of lemon juice and lemon zest left over. Luckily – it was Maressa’s birthday yesterday – and I was able to spin all that citrusy goodness into a gigantic lemon curd cake that was large enough to feed at least twice as many people as it needed to. I promised myself I would make a small cake but of course it blossomed into my usual monstrosity – making big cakes is somehow irresistible to me. Sometimes it borders on the rediculous – in this case the cake would have been better as an eight-incher as it was too dry around the outside – but I just can’t seem to help myself! I think the best word for them is “creation” as coined by Nadine yesterday –“Oh Emma, I always enjoy your creations” – some hybrid between a cake and a monstrosity…but boy are they fun to make!

But I digress. Again. So – once you have the zested lemon and lemon juice these bars are easy and fast. A microplane grater makes short work of zesting a lemon if you have one (if you don’t and you like to cook/bake it will be the best 15$ you have ever spent). I use a handy little  attachment that screws onto the front of my mixer to juice the lemons but you can get a few different types of citrus reamers for under 20$ at any well stocked kitchen or department store.

This recipe makes a rather large lemon layer – and so feel free to reduce it to meet your needs. I ended up using a slightly larger area then recommended so my bars were a bit on the thin side – something lots of people like but I am going to go back to the original next time so will post that one. The pics were taken a bit late so they look a bit flatter even than they are when just baked – and I must add that these really are better the first day. If you insist on saving them (perhaps because like me – you made an entire tray for no reason other than to eat yourself) – pop them into the fridge and redo the icing sugar before serving.

Mom O Meter 4/5 :   I really like that these lemon squares do not require making the filling in advance – I hate making lemon curd. They don’t make too many dishes provided you keep the lemon juicing under control – and while there are two steps they roll by pretty quick if you make the crust and then do the filling while the crust is in the oven. If you are especially well prepared – you can do the lemon zesting and juicing the day before and just refrigerate it until you are ready to make the squares. They are harder to make than your average cookie or muffin – but present especially well for a shower or other party so are worth the extra effort.

Recipe adapted from the Barefoot Contessa

Ingredients – crust
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

Ingredients – filling
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons finely grated lemon zest (around 4 lemons is usually plenty)
1 cup freshly squeezed lemon juice
1 cup flour

Icing sugar –  for dusting at the end

1. Preheat oven to 350 and butter a rectangular 9×13 inch pan (if you have one). Otherwise these can be made in a cookie sheet with a high lip or a combo of a 9×9 inch square and a loaf pan. Just be sure to do the math and make sure the area is roughly similar.

2. Beat butter and sugar with a paddle attachment of an electric mixer until nice and light (this can be achieved by hand with a wooden spoon and some triceps action as well). Whisk together the flour and salt in a small bowl, then scrape down the sides of the mixing bowl and turn the mixer down low before adding the flour. Gather the dough into a ball (you can turn it out onto a floured surface but I just stick my hands into the mixing bowl and do it there as I am dishes averse). Press into the prepared pan(s) until of a uniform depth with it coming up the edges by about 1/2 of an inch. Chill until ready (in this weather I just stick the pans outside instead of trying to make room in my tiny fridge).

2. Bake the crust for around 15 minutes depending on thickness until it is a very light golden and has puffed up a little. Let cool a little bit while you make the topping.

3. Whisk together the eggs, sugar, lemon juice, lemon zest and flour. Pour over the crust and bake from 30-35 minutes depending on the thickness of the lemon layer (less lemon = less time). Let cool to room temperature before cutting into triangles and dusting with icing sugar.


* use a fine meshed strainer or sifter to spread the icing sugar evenly on the triangles – and avoid dumping on huge globs like I did!

Curry of Black Eyed Peas

January 8, 2011 3 comments

Like so many of the food obsessed, I received a smorgasbord of cookbooks for Christmas. The problem is that I am now resisting the temptation to cook Pierre Hermes decadent chocolate desserts and all kinds of fatty delights concocted by the likes of  Dorie Greenspan and Thomas Keller pretty much every day. I read cookbooks cover to cover – and since I have not managed to read even a single novel since Ollie was born – recipes are the perfect length to peruse whenever I have a free moment. Which is never. But still – where there is a will (or a new, glossy pictured, recipe packed cookbook) there is a way.

So in the quest for something healthy and not too pricey to start the holiday recovery period I started with Anjum’s New Indian – a book full of “easy” Indian recipes (a phrase I used to be convinced was an oxymoron). This inspired what my family now refers to as curry week – I just can’t help getting stuck when I find a cookbook I love. I started with a fish curry that I was planning to post – until I made this one the next day and both my husband and I were sold hook, line and sinker. There are not any process pics as I was not planning to post it – I just took pictures of the leftovers the next morning so they don’t entirely do it justice. It is not flashy and probably will not impress company unless served as part of a larger Indian meal – but for us it is perfect for a weekday dinner when paired with just a bit of basmati rice and some (in my case homemade) plain yogurt. Or go wild, crack a bottle of red and slice some avacado on the side.

So this turned out awesome the first time – even with me only half measuring and not really following the instructions all that well. I only made one real mistake – I added the liquids and beans before the oil had come out of the masala, or sauce, which meant I did not get quite as nice a presentation. This is crucial for a whole range of curries so ensure that you wait until you can see the sauce separate as directed.

I love tomatoes – and instead of using canned tomatoes have bags of premeasured 1/2 cup portions of crushed tomatoes in my freezer from the fall tomato bonanza. I just use these instead of fresh tomatoes – and they still have that summer tomato flavour that the tomatoes at this time of year are missing. Plus they are super convenient for curries because I can add them by the 1/2 cup. For most normal people, who do not impulse buy 50lbs of late summer tomatoes when they find them on sale despite having a relatively prolific garden, crushed fresh or canned tomatoes work fine.

A note about cilantro  – my husband hates it but never complains in curries as I think he either does not notice due to all the other tastes – or secretly likes it in curry. It is worth adding.

Mom-O-Meter 4.5/5

Easy, cheap and healthy: a trifecta pretty much anyone can get excited about – especially us new moms. This curry probably costs about 2-3$ as long as your Indian spices are stocked (and once they are stocked you will use them over and over again). The fresh cilantro needs to be purchased unless it is in your garden- but the rest can be straight from your cupboard. It is easy as far as curries go – but as with most curries there are still a number of spices and steps. There are not many dishes as long as you use jarred pureed ginger and garlic – a flavour sacrifice I am willing to make considering all the other spices in this dish. The only thing – I would double the recipe and make more as it does not make much but keeps well and would double easily. Oh – and if you like curry – invest in a rice cooker. I found one at Canadian Tire for 15$ and while I despise unneccessary kitchen gadgets – it makes cooking rice a snap as it turns off automatically and makes pretty much every type of rice perfectly.

Curry of Black Eyed Peas – Adapted from Anjum’s New Indian

4 tsp vegetable oil
2 bay leaves
2 tsp cumin seeds (I added fennel seeds instead and a bit of cumin with the other dried spices)
2 green chiles (I did not use these as I had none- instead adding some dried persian lime or kaffir lime leaves from my pantry. I highly recommend the lime. )
1 onion
1-2 tsp of pureed ginger
2 tsp pureed garlic
1/2 tsp ground tumeric
1/2 tsp chile powder
1 tbsp ground coriander
1 tsp garam masala ( an indian spice blend that is worth buying as it is used in so many curries)
pinch of salt
3 large tomatoes or about 1.5 cups mashed tomato
1 can of black-eyed peas or 2 cups of cooked and rinsed peas
chopped cilantro to taste

* serve with basmati rice and plain yogurt

Heat oil and add bay leaves, followed directly by cumin (or fennel) seeds. Once they sizzle throw in the chopped onion and green chiles or dried lime/lime leaves. Cook until onion is browned.

Add garlic, ginger and a splash of water and cook for 1-2 minutes. Add powdered spices and cook for 30 seconds before adding the tomatoes and cooking for around 15 minutes or until the oil comes out of the masala (you will see it on the top of the sauce). Add the beans, let them cook for a minute or two in the sauce, and then add a cup of water and simmer for around 10 minutes.

Take a few tablespoons of beans out of the mix and mash with a fork – returning them to the pot after to thicken the sauce.

Ollie waiting patiently for his dinner in his new portable cloth chair cover. It was in the batch of photos from this posting and was too cute so I just had to post it:)

Chocolate Mascarpone Cheesecake

December 29, 2010 1 comment

This recipe is from my favorite cookbook of all time. I got it from my aunt several years back when she would still send these enormous Christmas parcels that would include everything our little hearts could possibly desire. At this point I was probably around 19 years old and my interest in cooking was really just starting to heat up. It was my first real cookbook and I would say it was single handedly responsible for my transformation into one of the obsessed. The title: Cooking with Julia Childs.

This cheesecake is so good, and so easy, that I never really have the urge to cook any other. The hardest part about it is making sure I get the mascarpone in advance – as it is not something that I ever have on hand. I altered the recipe to suit a 9 -inch pan since that is what I prefer – but will also provide the measurements for an eight inch pan as well. Since I use the larger size of pan I always have a little bit of extra mascarpone left over – which is delicious when lightly sweetened, seasoned with chopped mint and served with fresh fruit. It is a second dessert that you can have a few days after the cheesecake to use up the rest of the mascarpone – and in the late summer it simply can’t be beat.

You can use whatever type of cookie crumb you like – I recommend something reasonably course and homemade as you simply stick the crumbs to the cake after it is cooked. Crushed biscotti, gingersnaps and other similar types of cookie would all be delicious if you have the time or energy. Chocolate Oreo crumbs work as well but provide a very thin crust. When I am in a hurry it never seems to matter.

I like to cover this cheesecake with a heavy layer of dark chocolate ganache and serve it in thin slices. It is a crowd pleaser – literally. I had eight people over for dinner and we hardly dented it despite some having seconds. I would say it could easily serve 16-20 people. But do not let that stop you from making it = it keeps extremely well and also has a way of disappearing within a day of being made.

Mom-O-Meter 4.5/5

Once again – the only problem here is the dishes but there are not that many of them really. This cake comes together quickly, requires about an hour in the oven, and then should be refrigerated overnight. If, like me, you tend to leave things to the last minute – the recipe is perfect because it forces you to make it the day before. Or in my case the night before – after the wee one has gone to bed. Since it serves so many – it is great value when it comes to time spent – if you are having company to stay it will serve as several desserts and no-one ever gets sick of it!

Chocolate Mascarpone Cheesecake adapted from “Baking with Julia Childs” by Dorie Greenspan

Ingredients for  9 inch springform pan

4 packages full fat Philadelphia cream cheese at room temperature
1 and 1/3 cup of mascarpone cheese at room temperature
1 cup sugar
4 eggs
1/4 + 1 tbs flour
1 tsp vanilla
3/4 cup sour cream
8 ounces melted dark chocolate
1/2-3/4 cup cookie crumbs

Ingredients for Ganache

8 ounces melted chocolate
1/2 cup cream

**adjust proportions depending on desired consistency

1. Preheat the oven to 350% and locate a roasting pan (preferably with rack) or other pan large enough for your springform pan to fit into. Grease your springform pan.

2. Beat cream cheese on medium until perfectly smooth (4 minutes). Add sugar and keep beating another 4 minutes. Add flour, mascapone and vanilla and beat until incorporated. Add eggs one at a time, beating well after each addition and using a spatula to ensure you are getting to the bottom of the bowl. Add sour cream and mix.

3. Add 1 cup of the batter to the bowl of warm melted chocolate and mix until the colour is uniform. Then add this mixture back to the main batter, scraping the bottom with a spatula to ensure it is well mixed. Pour into pan – rotating a few times to level out.

4. Put pan on rack in roasting pan and fill with hot water to halfway up the cheesecake pan. Bake until top is set but the rest of the cake still quivers like custard: anywhere from 55-65 minutes depending on how set you would like your cheesecake.

5. Set pan on a baking rack to cool. Once it is at room temperature you can unmold it and then place a plate on top, flip it upside down and remove the bottom of the baking pan. At this point cover the exposed parts with cookie crumbs – pressing into the sides. Once you have finished doing this simply place a serving tray on top and flip the cake back over onto the tray.

Don’t worry if the top of the cheesecake looks a bit uneven – cover it with ganache or a sour cream or mascarpone glaze!

This cake can be left out on the counter overnight and unmolded the next morning if made in the evening. If refrigerated in the pan – run hot water around the outside before unmolding to loosen.

Glaze with chocolate ganache if desired. To do so – heat cream in microwave and pour over chopped chocolate. Wait 3 minutes and then stir until smooth – spread quickly and immediately over cheesecake. If ganache is too liquid – add more chocolate. Too thick – add more heated cream.

Refrigerate for as long as possible before serving – overnight usually works for me. Serve direct from the refrigerator.

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