Tag Archives: bacon

Candy Cap Cheesecake Recipe

OMG. Each year, my friend Bill has a themed birthday party. This year’s theme was “Gnome if you want to”, a steal off “Roam if You Want To” by the B-52’s. Gnomes are said to be subterranean and have become very popular garden items. You may remember The Smurfs, from Saturday morning cartoons, (blue gnomes) who lived in mushroom houses, right? So, Bill ordered Candy Cap mushrooms online from lifegourmetshop.com and asked me to make cheesecakes with them for his birthday.

To be quite honest, I had never heard of these precious nuggets. They came dried and with directions to reconstitute them and had the faint smell of maple syrup. Of the limited number of recipes online, some called for the ground, dehydrated powder, but since I was making four cheesecakes, I thought it best to reconstitute them and placed them in the food processor.

Candy Cap Mushrooms

 

 

 

 

I chose to make one of the few recipes I could find online, along with two variations of Ina Garten“s fabulous cheesecake recipe with the mushrooms added to the mixture. I started by making the graham cracker crust.

Graham Cracker Crust

 

 

 

 

While that was baking, I made the cheesecake filling. Let me add that at this point the kitchen smelled like maple.

 

Cheesecake Filling

 

 

 

 

I placed them in the oven and began making the next one. I am not a fan of maple, and 30 minutes into the cooking process, the entire house reeked of maple syrup. In fact, my house smelled that way for over a week. They tasted fantastic, and even after refrigeration, the aroma of maple filled Bill’s house the night of his party. Very tasty, but very aromatic.

I couldn’t resist adding candied bacon as a topping. Reminded me of a Sunday breakfast with pancakes and of course syrup, eggs and bacon. I think was the party favorite.

The next cheesecake, I decided to make a ginger snap crust and topped it with Livesay Orchard Porter Peach Butter and toasted pecans. That was my personal favorite.

Candy Cap Cheesecake with peach butter and toasted pecans.

 

 

 

 

I made a plain cheesecake and a variation of a recipe I found on Skilletdoux. I changed the crust to chocolate wafer cookies, and added a caramel topping. The cheesecake mixture was the same, made with tangy goat cheese.

Candy Cap mushroom cheesecake with caramel topping.

 

 

 

 

Again, of the three, I liked the Porter Peach butter version, but that candied bacon was so good too. Try making one of these or a regular cheesecake for your next special dinner. It’s not as hard as you would think. Below is the recipe from Skilletdoux. I simply omitted the sauce and used caramel and make a chocolate wafer crust.

Candy Cap Mushroom Cheesecake
Serves 12
Write a review
Print
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
576 calories
51 g
165 g
38 g
10 g
22 g
188 g
351 g
39 g
0 g
12 g
Nutrition Facts
Serving Size
188g
Servings
12
Amount Per Serving
Calories 576
Calories from Fat 333
% Daily Value *
Total Fat 38g
58%
Saturated Fat 22g
108%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 165mg
55%
Sodium 351mg
15%
Total Carbohydrates 51g
17%
Dietary Fiber 1g
5%
Sugars 39g
Protein 10g
Vitamin A
29%
Vitamin C
4%
Calcium
10%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Crust
  1. 2 C. Chocolate graham cracker or wafer cookie crumbs
  2. 6 Tbsp. melted butter
The Filling
  1. ½ oz. dried candy cap mushrooms
  2. 24 oz. cream cheese
  3. 8 oz. chèvre or similar soft goat cheese
  4. ¾ C. sugar
  5. 4 eggs
The Sauce
  1. 1 fresh porcini mushroom
  2. ¼ C. light corn syrup
  3. 2 oz. dried chanterelle mushrooms
  4. ¼ C. butter
  5. 1 C. sugar
  6. ¼ C. orange juice
  7. ¼ C. heavy cream
  8. ½ C. chopped fresh chanterelle mushrooms
  9. 1 C. chopped pears
Instructions
  1. tart off by preheating the oven to 350° and setting the cream cheese and goat cheese out so they come to room temperature. Butter up a 9" spring form pan, then mix the graham cracker crumbs and melted butter, and press them into the bottom of the pan. Cook the crust in the oven for ten minutes, until the crust is dark golden. Set the pan on a wire rack to cool while you work on the cheesecake.
  2. Toss the dried candy caps in a spice grinder and grind them into a powder. Alternatively, you can use a mortar and pestle, but you want to make sure you end up with a very fine powder. Using beaters or a stand mixer (or a wooden spoon, if you're masochistic), beat together the cream cheese and goat cheese until smooth. Then, add the candy cap powder and sugar, and beat in the eggs one at a time at low speed, just until evenly incorporated. You don't want to overbeat here, or you could end up with cracks in your cheesecake later.
  3. Give the sides of the spring form pan one more shot of butter, then pour the cheesecake mix into the pan. Carefully wrap the bottom of the spring form pan with aluminum foil so that water won't get through. Then place the spring form pan in a roasting pan and fill the roasting pan with warm water about halfway up the sides of the spring form pan. Transfer the whole thing to the oven, still at 350°, and cook until the cheesecake is ready. It'll probably be about 50 minutes, but it can vary widely depending on your oven, the heat of the water, the shape of the roasting pan, etc. etc. You'll know it's finished when the outside is set, but the 2-3" in the center are just a little jiggly. Remove the pan from the oven, lift the spring form pan out the water, and set it on a wire rack to cool. Run a knife along the inside of the pan to separate it from the cake, then when the cheesecake has come to room temperature, transfer it to the fridge and let it chill for at least six hours, preferably overnight, to set.
  4. While the cheesecake is cooling, you can prep the porcini bark. Slice the porcini mushroom into paper thin slices, as many as you plan on serving. Hope you have a sharp knife. Or a truffle shaver. (Doesn't everybody have a truffle shaver?) Lightly oil a cookie sheet covered with aluminum foil, then lay out the mushroom slices and brush them, both sides, with the corn syrup. You probably won't use it all. Bake the mushroom for about five minutes, remove the pan from the oven, flip them, and bake for about another five minutes until they are a golden color. They'll crisp up as they cool. Store them in an airtight container until you're ready to use them.
  5. To prepare the sauce, start with the dried chanterelle mushrooms. Combine them in a small dish with half a cup of very, very hot water, and let them steep for about half an hour. Remove the mushrooms, squeezing any liquid into the dish, and discard them. If there appears to be any grit in the liquid, strain it through a fine strainer or paper towel. Put the chanterelle liquid in a small pan, bring it to a simmer and reduce it down to two tablespoons. Combine this reduction with the orange juice (freshly squeezed, please) and keep it hot.
  6. In a separate pan, heat the sugar over medium-low heat for about ten minutes, until it's golden brown and caramelized. At first, it'll look like nothing is happening. Resist the temptation to turn up the heat. When it goes, it'll go quickly and if the pan is too hot it'll burn. Stir the sugar to ensure it's evenly melted, then add the mushroom/orange mixture and stir again combined. Add the butter, the cream, the sautéed chanterelles and the chopped pears and continue cooking for about ten minutes, stirring frequently, until the pears and mushrooms have softened slightly and the sauce comes together. Don't be afraid to turn the heat down if it looks like it's cooking too fast. There's no rush and you don't want burnt caramel.
  7. To serve, slice up the cheesecake, stick one or two pieces of the porcini bark in the top, drizzle with the hot caramel sauce and serve it up. Then be prepared for nobody to believe you when you tell them the only seasoning in the cake is mushrooms.
beta
calories
576
fat
38g
protein
10g
carbs
51g
more
Preston Cooks For You http://prestoncooks.com/

Jalapeno Chicken That Pops Recipe

Serves 2

Ingredients:
  • 2 chicken breasts, butterflied and pounded flat
  • 4 ounces Goat Cheese, divided
  • 6 pieces bacon, partially cooked
  • 1 jalapeno, sliced for garnish
  • 2 tablespoons fresh cilantro, chopped for garnish
  • 2 tablespoons ranch dressing
  • salt and pepper to taste
Directions:

Preheat oven to 350 degrees F.  Cook bacon in microwave for in frying pan until the bacon has turned pink and is about half done.  Drain excess grease on paper towel lined plate.

Wash chicken in cold water and pat dry with a paper towel. Butterfly the chicken.  Place in gallon sized zip lock and flatten to 1/4 inch in thickness with a meat tenderizer or rolling pin.

Place chicken on a plate. Salt and pepper chicken,  then spread 2 tablespoons of Goat Cheese on chicken.   Roll the chicken so that seam is on the bottom.  While holding chicken breast, wrap three pieces of bacon around the breast.  Place in cooking dish.  Pepper the bacon.

Cook in oven for 20 to 30 minutes.  Bacon should be crisp and internal temperature should be at least 165 degrees F.  When chicken is done, remove from oven and place chicken on plate.  Cover with foil and let it sit for 10 minutes.

When ready to serve, place on plate, drizzle with 1 tablespoon of ranch dressing.  Garnish with fresh Cilantro and sliced jalapeno.

 

Twice Baked Cauliflower Recipe

 

Makes 4-6 servings

Ingredients:
  • Cauliflower, one large head
  • 1 cup shredded cheddar cheese
  • 2 tbsp chopped fresh chive or three green onions chopped
  • 8 oz plain greek yogurt
  • 2 tbsp bacon bits
  • 1 tsp minced garlic
  • 1/4 cup sour cream
  • salt and pepper to taste
Instructions:
  1. Cook cauliflower until tender and let cool
  2. Preheat oven to 400 F.
  3. Process cauliflower until smooth with food processor or electric mixer. Add in yogurt, sour cream and process until smooth.
  4. Add remaining ingredients together in a medium bowl and mix.
  5. Use cooking spray on small oven safe dish and spoon mixture into dish.
  6. Bake for 15 minutes then broil for a few minutes until top is golden brown.

Recipe Source: Slightly modified from

http://www.loveandprimal.com/recipes/primal-twice-baked-cauliflower/

 

Hominy Casserole Recipe

 

Hominy Casserole
Serves 8
A cheesy, Rotel and hominy casserole topped with bacon.
Write a review
Print
Prep Time
20 min
Total Time
1 hr
Prep Time
20 min
Total Time
1 hr
196 calories
6 g
39 g
14 g
11 g
7 g
145 g
621 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
145g
Servings
8
Amount Per Serving
Calories 196
Calories from Fat 127
% Daily Value *
Total Fat 14g
22%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 621mg
26%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 2g
Protein 11g
Vitamin A
16%
Vitamin C
53%
Calcium
21%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 slices of bacon, cooked crispy
  2. 1 green bell pepper, chopped
  3. 1 red bell pepper, chopped
  4. 1 yellow onion, chopped
  5. 2 cans yellow hominy, drained
  6. 1 can Rotel
  7. 1 can cream of chicken soup
  8. 1 can water
  9. 8 oz. cheddar cheese, reserved
Instructions
  1. Mix together all ingredients in a large bowl, except the bacon and cheese. Place in large pan or casserole dish. Bake at 375 degrees for 25-30 minutes. Remove from oven and cover with cheese, then top with bacon. Serve after cheese melts.
beta
calories
196
fat
14g
protein
11g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/