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La Belle Cuisine
Strawberry-Glazed
Cream Cheese Cake
Bon Appetit Archives
Bon Appetit - One Year Subscription
For crust:
3/4 cup coarsely ground walnuts
3/4 cup finely crushed graham crackers
3 tablespoons melted unsalted butter
For filling:
2 pounds softened cream cheese
4 eggs
1 1/4 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
For topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 quart strawberries
a 12-ounce jar red raspberry jelly
1 tablespoon cornstarch
1/4 cup Cointreau
1/4 cup water
Position rack in center of oven and preheat to 350
degrees F. Lightly
butter
a 9- or 10-inch springform pan.
For crust: Combine walnuts, graham cracker crumbs and
butter. Press compactly onto bottom of pan.
For filling: Beat cream cheese in large bowl of electric
mixer until
smooth. Add eggs, sugar, lemon juice and vanilla extract. Beat thoroughly.
Spoon over crust. Set pan on baking sheet to catch any butter that may
drip out. Bake 40
to 45 minutes for a 10-inch cake or 50 to 55 minutes
for a 9-inch cake. (Cake may rise
slightly and crack in several areas; it
will settle again; cracks will minimize and
topping will cover it up.)
Remove from oven and
let stand at room temperature for 15
minutes.
Retain oven temperature at 350 degrees F.
For topping: Combine sour cream, sugar and vanilla extract
and blend
well. Cover and refrigerate. When cheesecake has finished baking, spoon
topping
over, starting at center and extending it to within 1/2 inch of edge.
Return to oven and
bake 5 minutes longer. Let cool, then refrigerate the cheesecake for at least 24 hours,
or, preferably 2 to 3 days.
Several hours before serving wash and hull
the strawberries and let dry
completely on paper towels. Combine a little red raspberry jelly
with the
cornstarch in saucepan and mix well. Add the remaining jelly, Cointreau
and water
and
cook over medium heat, stirring frequently, until thick-
ened
and clear, about 5 minutes.
Cool to lukewarm, stirring occasionally.
Using knife,
loosen cheesecake from pan; remove
springform. Arrange
the berries,
pointed end up, over top of cake. Spoon glaze over berries,
allowing
some
to drip down sides of cake. Return to refrigerator until
glaze is set.
Strawberry-topped Lime Mousse Tart
Bon Appetit April 96
Bon Appetit - One Year Subscription
Crust:
3/4 cup all-purpose flour
1/3 cup whole almonds, toasted
1/3 cup confectioner's sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter,
cut into 1/2-inch pieces
2 teaspoons (about) cold water
Filling:
1/4 cup fresh lime juice
1/2 teaspoon unflavored gelatin
3/4 cup chilled whipping cream
5 ounces good-quality white chocolate
(such as Lindt or Baker's),
chopped
1 teaspoon grated lime peel
2 tablespoons sugar
2 tablespoons sour cream
Three 12-ounce baskets strawberries,
hulled, sliced
1/3 cup seedless strawberry jam
For crust: Blend flour, almonds, confectioner's sugar and
salt in processor until nuts are ground but some small pieces still remain. Add butter;
cut in using on/off turns until mixture resembles fine meal. Blend in enough water by
teaspoonfuls until mixture begins to form clumps. Gather dough into
ball; flatten into
disk. Press dough evenly over bottom and up sides of 9-
inch diameter tart pan with
removable bottom. Freeze crust until firm,
about 30 minutes. Preheat oven to 375
degrees F. Bake
crust until deep golden brown, about 30 minutes. Transfer to rack and cool.
For filling: Place lime juice in small bowl; sprinkle
gelatin over. Let stand
10 minutes to soften. Bring 1/4 cup cream to simmer in medium
sauce-
pan. Reduce heat to low. Add white chocolate; stir until melted and
smooth. Add
gelatin mixture; stir to dissolve. Mix in peel. Chill until cold
and beginning to thicken
but not set, stirring often, about 45 minutes.
Beat sugar, sour cream and remaining
1/2 cup
cream to medium-stiff
peaks in medium bowl. Fold whipped cream mixture into white
chocolate mixture. Spoon mousse into crust. Chill until mousse sets, about 4 hours. (Can
be made 1 day head.
Cover and refrigerate.)
For topping: Decoratively arrange berries atop mousse. Melt
jam in small saucepan over low heat, stirring often. Brush enough jam over berries to
glaze. (Can be made 4 hours ahead. Cover; chill.)
Gigi's Strawberry Tart
1 pint medium strawberries
1 cup flour, sifted
1/4 cup superfine sugar
1/2 teaspoon salt
1/3 cup shortening
2 tablespoons cold water
2 cups milk
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons sugar
1/4 cup flour
4 egg yolks
1 whole egg
1 tablespoon butter
Grand Marnier
1/2 cup strawberry jam
Clean and hull the strawberries, set aside. In medium bowl combine
flour, sugar and salt. Remove 1/4 cup of mixture and set aside. With pastry blender cut in
shortening until mixture is the texture of coarse meal. Make a paste of reserved flour
mixture and water. Sprinkle over flour mixture. Using a fork quickly blend together until
flour is moistened and can be made into a ball. Refrigerate at least 2 hours.
When ready
to prepare the tart crust, preheat oven to 400 degrees F. Roll
out dough on lightly floured board to 1/8 inch
thickness. Line a 9-inch pie plate. Prick bottom and sides thoroughly with fork. Bake
until golden
brown, 8 to 10 minutes. Remove from oven and allow to cool.
In a 4-quart
saucepan bring milk and vanilla to boil.
In a large bowl combine sugar and flour; make
well in center. Drop egg
yolks and egg into well and gradually beat into flour mixture
with wire
whisk. When thoroughly mixed, add boiled milk slowly, whisking con-stantly. When
blended and smooth, return entire mixture to saucepan
and bring to boil over medium heat,
whisking until cream is thick. Pour
into large bowl and dot with butter.
When cool, cover
and refrigerate.
When ready to fill shells, add Grand Marnier to taste, mix well and turn
into prepared pastry shell. Top pastry cream with strawberries, stem
end down, starting at
rim and filling tart. Glaze tart with warm straw-
berry glaze, then refrigerate.
For glaze: In small saucepan heat jam over low heat until warm and
melting, adding just enough water to achieve proper consistency.
White Chocolate
and Strawberry Terrine
with Dark Chocolate Sauce
Bon Appetit February 1996
Bon Appetit - One Year Subscription
Terrine:
2 3/4 cups frozen unsweetened strawberries,
thawed, drained
8 ounces good-quality white chocolate
(such as Lindt or Baker's),
chopped
3/4 cup granulated sugar
1/3 cup water
1 tablespoon light corn syrup
4 large egg whites
1/2 teaspoon cream of tartar
1 1/2 cups chilled whipping cream
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
Dark Chocolate Sauce:
1 cup half-and-half
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon instant espresso powder
For terrine: Line bottom of 9-by-5-by-3-inch loaf pan (with
7- to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Purée
the
strawberries in processor. Transfer 1 1/4 cups purée to small bowl;
reserve remaining
purée for another use.
Stir white chocolate in top of double boiler set over barely
simmering
water until melted. Remove pan from over water. Combine sugar, water
and corn
syrup in heavy small saucepan. Stir over
low heat until sugar
dissolves. Increase heat;
boil until candy thermometer
registers 250
degrees F. tilting pan if necessary to submerge bulb
of thermometer
and occasionally brushing down sides of pan with wet pastry brush,
about 4
minutes.
Meanwhile, using electric mixer, beat egg whites and cream of tartar in
large
bowl until soft peaks form. Gradually add boiling syrup to whites,
beating until firm
peaks form and meringue is cool, about 5 minutes.
Fold white chocolate into meringue. Beat
cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate
mixture. Trans-
fer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups
strawberry
purée and Grand Marnier into 4 cups mousse. Spread half
of the strawberry mousse in prepared
pan. Chill remaining white choco-
late mousse and remaining strawberry mousse. Freeze
strawberry layer
until almost firm, about 15 minutes. Spread white chocolate mousse
over strawberry layer. Freeze until almost firm, about 25 minutes. Spread
remaining berry
mousse over white chocolate layer. Cover terrine with
plastic and freeze overnight. (Can
be prepared 4 days ahead.
Keep frozen.)
For Dark Chocolate Sauce: Combine half-and-half, sugar,
cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar
dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to
simmer. Remove from heat. Mix in vanilla. Cool sauce.
Uncover terrine. Cut between foil and pan sides to loosen terrine.
Invert
onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate
Sauce. Serves 12.
Strawberry
Shortcakes
Gourmet Archives
1 pint strawberries, hulled and chopped
1/2 cup sugar
1/4 cup lemon juice
2 pints strawberries, hulled and sliced
Lemon juice to taste
In a stainless steel or enameled saucepan, combine 1 pint
strawberries,
sugar, and 1/4 cup lemon juice, bring liquid to a boil and cook mixture
over
moderately high heat, stirring, for 10 minutes or until thickened
and reduced to about 1
1/4
cups. Transfer mixture to a bowl and let it
cool completely. Add 2 pints strawberries and
lemon juice to taste and
let the mixture stand
for 1 hour.
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter,
cut into bits
1 1/2 teaspoons minced lemon zest
3/4 cup to 1 cup heavy cream
Whipped cream
Into a bowl sift together flour, sugar, baking powder and salt.
Blend in butter, and lemon zest until mixture resembles coarse meal. Stir in
3/4 cup
to 1
cup heavy cream, or just enough to make a soft dough. Form dough
into a ball and roll or
pat it out 1/2 inch thick on a floured surface. Cut out rounds with a 3-inch cutter dipped
in flour and arrange them on a buttered baking sheet. Form scraps gently into a ball,
repeat the procedure and arrange the rounds on baking sheet. Brush tops lightly with milk
and bake
in middle of 400-degree F. oven 15 to 20 minutes until puffed and golden.
Split the
shortcakes horizontally with a fork and, while they are still warm, spread the halves with
softened unsalted butter. Mound the bottom halves with strawberry mixture, top mixture
with biscuit tops and garnish with strawberries. Arrange shortcakes on a plate and serve
them with whipped cream. Serves 8.
Poppy Seed Strawberry Shortcakes
The Highlands Inn - Carmel, CA
Bon Appetit Archives
Bon Appetit - One Year Subscription
Three 1-pint-baskets strawberries,
hulled,
sliced
2/3 cup plus 2 tablespoons sugar
1 1/2 cups flour
1 tablespoon poppy seeds
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter,
cut into pieces
1/2 cup chilled half-and-half
Sweetened whipped cream
Toss berries with 2/3 cup sugar in bowl. Cover and refrigerate 3
hours. Preheat oven to 400 degrees F. Combine flour, remaining 2 tablespoons sugar, poppy seeds,
cream of tartar, soda and salt in processor. Add butter and cut in using on/off turns
until mixture resembles coarse meal. Add
half-and-half; mix just until moist clumps form.
Turn dough out onto
floured surface. Roll out to 1/2-inch-thick round. Cut out biscuits
using
3 1/4-inch round cookie cutter. Transfer to heavy large cookie sheet,
spacing apart.
Bake until golden brown, about 12 minutes. Cool biscuits
on rack. (Can be prepared 6 hours
ahead. Seal biscuits in plastic bag.)
Using serrated knife cut biscuits horizontally in
half. Place lower halves
cut side up on plates. Top with berries and dollops of whipped
cream.
Cover with biscuit tops. Serve, passing remaining berries separately.
Featured Archive Recipes:
In
Pursuit of the Perfect Cheesecake
Splendiferous
Strawberries
Strawberries Arnaud
Strawberry Easter
Strawberry Shortcake,
Traditional
(Commander's Palace)
Strawberry Sorbet Shortcakes w/ Sweetened
Crème Fraîche Sauce (Thomas Keller)
Strawberry Tiramisu (Giada)
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