Bread Machine (225 page)
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cup sour cream
3 pounds large-curd cottage cheese (not cream-style)
Grated zest of 2 lemons
1 teaspoon vanilla extract
1 teaspoon almond extract
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cup golden raisins or tart dried cherries
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cup minced dried apricots
Whole blanched almonds, for decorating
Place the sugar and almonds in the workbowl of a food processor, and process until the almonds are finely ground. Transfer the mixture to a small bowl. Place the butter in the workbowl and process until smooth (there is no need to wash the bowl after the almonds). Add the sour cream and 1 pound of the cottage cheese; process until smooth. Add the lemon zest, extracts, and almond mixture; process until well combined. Transfer the mixture to a mixing bowl, add the remaining 2 pounds of cottage cheese, and mix with a wooden spoon to incorporate. Fold in the dried fruits.
Line the desired mold with a double layer of cheesecloth moistened with water and rung out, with the excess cloth hanging over the edge. Spoon the cheese mixture into the mold, filling it to the brim. Fold the edges of cloth over the cheese. Cover with plastic wrap and place a heavy object, such as a foil-wrapped brick or large can of stewed tomatoes, on the cheese. Place in a shallow bowl and refrigerate for 24 to 48 hours (can be made 2 days ahead). Drain off the liquid collected in the bowl as often as necessary.
To unmold the cheese, unwrap the top of it, place a serving plate over the mold, and invert. Gently lift off the mold and peel off the cheesecloth. Stud the sides with the whole blanched almonds radiating down. Serve immediately or refrigerate until serving time. Refrigerate any leftovers, tightly wrapped, for up to 4 days.
Makes about 1
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cups
Cinnamon, the dried inner bark of a tropical evergreen tree, was once considered an important ingredient in ancient love potions. Paired with dates and vanilla in this soft, spreadable breakfast cheese, you will agree that it has a euphoric, as well as delicious, flavor. This is my favorite sweet cheese spread for toast.
4 ounces (about 18) pitted dates
4 ounces cream cheese, at room temperature
4 ounces fresh goat cheese, at room temperature
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teaspoons vanilla extract
1 teaspoon ground cinnamon
Cover the dates with water in a small saucepan. Cook, uncovered, over low heat until the dates are soft and the water is absorbed, about 10 minutes. Cool to room temperature.
Place the dates in the work bowl of a food processor and puree them. Add the cream cheese, goat cheese, vanilla extract, and cinnamon. Process just until blended and smooth. Pack the mixture into a decorative crock and refrigerate, covered, until serving, up to 5 days. Serve at room temperature.
Makes about 2 cups
The half and half combination of two mild cheeses makes a spread that even people who say they don’t like goat cheese will love. Serve with fresh bread or crostini, or use it to dress up your toast drizzled with honey.
6 ounces cream cheese, at room temperature
6 ounces fresh goat cheese, such as domestic chabis or imported Montrachet, at room temperature
2 tablespoons extra-virgin olive oil or domestic nut oil, such as hazelnut or pecan, or honey
Using a wooden spoon, an electric mixer, or a food processor, beat the cheeses together until fluffy and well blended. Scrape the mixture into a small crock or bowl lined with 2 layers of damp cheesecloth. Pack down the cheese, and fold the edges of the cheesecloth over the top to cover completely. Cover with plastic wrap. Store in the refrigerator for up to 2 days. To un-mold the cheese, unwrap the top, place a serving plate over it, and invert. Gently lift off the mold, and remove the cheesecloth. Drizzle with the oil and serve.
Makes one 6-inch cheesecake
This cheesecake can be made up to three days ahead and refrigerated until serving. Place on a small pedestal plate and decorate with fresh leaves. Serve at room temperature with plain crostini and any homemade chutney
Mango Chutney
; the cheesecake can be eaten in slices set on the crostini, or it can be treated as a dip.
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cup fine dry breadcrumbs
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cup finely chopped walnuts
12 ounces cream cheese, at room temperature
4 ounces blue cheese, such as gorgonzola
2 tablespoons sour cream
2 large eggs
2 teaspoons brandy
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tablespoons minced fresh chives
Salt and white pepper
Combine the breadcrumbs and the walnuts in a small bowl. Heavily butter a 6-inch round springform pan. Coat the bottom and about 2 inches up the sides of the pan with the crumbs, packing the extra onto the bottom.
Wrap the outside bottom and a few inches up the sides of the pan with aluminum foil to prevent leakage.
Preheat the oven to 325°.
