Recipes Included On This Page Wasabi Oil - Japanese Watermelon and Feta salad - Greek White Chocolate Macadamia Nut Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Wasabi Oil - Japanese Recipe By : Chef du Jour DJ 9306 from Louise M Mccartndate Serving Size : Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup neutral oil In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. Source : "markjcooking.com" S(Formatted by Chupa): "10.04.04" Recipe By: Chef du Jour DJ 9306 from Louise M Mccartn: Fri, 25 Oct 1996 Contributed to the FareShare Gazette by Chupababi; 9 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon and Feta salad - Greek Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 watermelon wedges -- (thick wedges) tough skin removed 1/2 pound Greek feta cheese 10 basil leaves -- coarsely shredded 1 handful black olives 4 teaspoons red wine vinegar 1/4 cup light olive oil Poke out the pips from the melon with the point of a knife. Cut the pink flesh into large chunks. Put them and any escaping juice into a bowl. Crumble the feta into large lumps. Add it to the melon with the basil leaves and the olives. Mix the red wine vinegar with the olive oil seasoning with a little black pepper. Toss gently with melon and crumbled feta. Serve straightaway with some bread to soak up the juice. This Recipe Serves 2 as a light salad. Source : "lovelyrecipes.com" S(Formatted by Chupa): "10.04.04" Contributed to the FareShare Gazette by Chupababi; 10 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; trace Fat (36.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * White Chocolate Macadamia Nut Cheesecake Recipe By : Andrea Thompson Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 graham cracker crumb pie crust (See Below) 24 ounces regular cream cheese -- softened 1 1/2 cups sugar 3 eggs 1/2 cup regular sour cream 2 teaspoons vanilla 6 ounces white chocolate -- melted 3 ounces macadamia nuts -- crushed or whole chocolate ganache -- optional (See Below) raspberry sauce -- optional fresh red raspberries -- optional Make crust (See Below) and press in bottom and 2/3 the way up sides of a 9-inch springform pan. Wrap foil around bottom and up sides of pan. Set aside. Beat cream cheese until creamy. Add white chocolate, sugar, sour cream, vanilla and beat. Add eggs one at a time. Avoid over beating of eggs. Stir in Macadamia nuts. Pour into crust in springform pan and then put in water bath and bake at 350F for 45 minutes or until set. Turn off oven and allow cake to stay there until it reaches room temperature. Refrigerate cake to completely cool. Options: Spread Chocolate Ganache (See Below) over the top of the cooled cheesecake and down the sides if you wish. Return to refrigerator so chocolate hardens. When serving, drizzle raspberry sauce (See Below) over chilled dessert plates. Plate a serving, drizzle with a little more raspberry, add a few fresh raspberries to the cake or plate for garnish. Graham Cracker Cheesecake Crust ------------------------------- from www.epicurus.com 1 1/2 Cups graham cracker crumbs 1/3 Cup sugar 1/3 Cup melted butter (do not use margarine) Thoroughly combine all ingredients in a bowl. Transfer and press evenly into a springform pan. Death By Chocolate Ganache Recipe --------------------------------- Courtesy Trellis Restaurant, Williamsburg, VA 1 1/2 cups heavy cream 3 tablespoons unsalted butter 22 ounces semisweet chocolate, broken into 1/2-ounce pieces Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2-quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed. Raspberry Sauce --------------- Provided by Betty CrockerŽ "This full-flavor raspberry sauce is the perfect complement to Decadent Chocolate Cake or any dessert you want to make absolutely irresistible!" 1 (10 ounce) package frozen raspberries - thawed and drained, juice reserved 1/4 cup white sugar 2 tablespoons cornstarch 2 tablespoons raspberry flavored liqueur Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before using. Refrigerate any remaining sauce. Original recipe yield: 12 servings. Description : "Anj's famous cheesecake. Turns out beautifully every time." To view a photo of this recipe on our website click on HERE! Photo of this cheesecake by Art www.digitalphotosbyartguyer.com Cheesecake prepared and garnished, as photographed, by Candice Served to a client at a 12-guest dinner party in October 2004 by Curtis www.curtiscooks.com Notes : Formatted in MasterCook by Candice Contributed to the FareShare Gazette by Art; 1 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 11g Fat (40.3% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 2 Other Carbohydrates.

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