THE ULTIMATE STILTON BLUE CHEESECAKE

It was to be my first Opera, Turandot at the War Memorial Opera House in San Francisco ,(as a young restless and rebellious adult, I said that opera was one I would never enjoy, but age caught up with me, with it a horizon broadened and an eagerness to experience forms of art personally uncharted.). While waiting for AC at Pia's ( remember my foodie extraordinaire friend from whom I get most of my tips of places to go for yummy finds) on her kitchen counter laid a seductive piece of dessert that has a perfect caramelized top that looked so enticingly delicious. When offered a to try it, I hesitantly accepted and said  "just a sliver please", well you see I am trying  to loose some poundage my dears.... Then I took a bite, and I tell you, the gates of culinary heaven opened up as my taste buds sent messages to my brain to release gazillion endorphins while the creamy salty sweetness melted in my mouth, ecstatic!!! you simply have to try this... 

Asked her for the recipe and she told me to look it up online and I believe this is it.

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STILTON BLUE CHEESECAKE

• 2 packages cream cheese at room temperature
• 12 ounces crumbled Stilton blue cheese, at room temperature
• 3 eggs
• ¼ cup sour cream
• 2 tablespoon clover or orange blossom honey
• pinch of kosher salt
• pinch of fresh cracked pepper
• ½ cup caramel topping
• water crackers

Heat the oven to 300 degrees Fahrenheit.

Spray an 8 inch spring form pan with cooking spray. Line the bottom with parchment paper and then spray again. This is for easy handling.

In a large bowl, beat the cream cheese until smooth. Measure out ¼ cup of the blue cheese and set aside. To the remaining blue cheese, add the eggs, one at a time, beating well after each addition. Scrape the mixture off the sides of the bowl. Add the sour cream, honey, salt and pepper. Beat until combined, pour into the pan.

Place a shallow pan of water on the bottom tack in the oven, and place the cheesecake on the rack about it. Steam from the water will help prevent cracks in the cheesecake. Bake for 40 minutes.

Remove the cheesecake from the oven. Sprinkle the reserved blue cheese over the top of the cheesecake and bake at 10 to 15 minutes more, until lightly browned. Cool in the pan, to room temperature.

To serve, cut the cheesecake into wedges. Drizzle each plate with caramel, place the wedge on the plate. Serve with crackers if desired.

To be able to enjoy a Stilton cheesecake, this kind of dish is best paired with a great aged or a tawny Port Wine. It could also be taken with the king of sizzlers, because the cold and the fat content of the champagne just pairs very well with the cheesecake, and that’s a fact. On certain occasions though, a good Riesling is also recommended.

The recipe above can be served both ways, as a dessert with some fruit sauce as garnish or the caramel topping at the bottom as stated.. It can also be served as an appetizer accompanied with your favorite crackers or wafers.

But however you serve it, make sure to present it as appealing as possible. Because remember, you always eat with your eyes first. And most important, get your cheese from the best cheese shop, the Ideal Cheese Shop.


SOURCE OF ABOVE RECIPE/ARTICLE

YUMMY RECIPES - 4TH OF JULY " POTLUCK" RECIPES

SUMMER HAS FINALLY BEFALLEN UNTO TO THE BAY AREA, WITH An 80-90 D F TEMPERATURES, RIGHT ON TIME FOR THE JULY 4 CELEBRATIONS AND AS AMERICAN TRADITION GOES GRILLERS AND MEAT LOVERS ALIKE GET ALL RILED UP TO SAVOR THIS INDEPENDENCE DAY TO FREELY INDULGE IN THEIR FAVORITE SUMMER PAST TIME..BBQ-ING.

THE "GEHLS" AS I FONDLY CALL MY GAL PALS. ANNE MARIE PARIS ACHACOSO, MALU PARIS, MARICEL CARDENAS DAVILA, REGINA BERNASCONI -TUASON , MARIPI ALDANESE AND RISA TAPALES DECIDED TO GET TOGETHER FOR AN AFTERNOON AND EARLY EVENING PENTHOUSE BALCONY COOK OUT AND TO WATCH THE FOSTER CITY FIREWORK  DISPLAY FROM  A PRIME VANTAGE POINT THAT STARTS RIGHT AFTER SUNDOWN.

IT'S A POT LUCK PARTY AND I ASKED THE GEHLS IF THEY COULD BRING WITH THEM A RECIPE OF WHAT THEY WOULD BE BRINGING TO SHARE WITH MY FACEBOOK FRIENDS AND ON THIS BLOG..(IF YOU HAVE NOT NOT CLICKED  "FOLLOW THIS BLOG" NOW IS A PERFECT OPPO TO DO SO!! ;-)

MY DISH:

ASIAN  RIB EYE STEAK

CUT UP RIB EYE TO ABOUT HALF INCH AND SIZE OF A PALM  AND MARINATE IT WITH MY OWN SAUCE CONCOCTION

1/2 CUP OF SOY SAUCE
1 TBSP0 LEE KUM KEE SOY SAUCE FOR'
    SEAFOOD ( I KNOW BUT TRUST ME ON THIS ONE)
1 TBSP FINELY CHOPPED GARLIC
1 TBSP FINELY CHOPPED FRESH GINGER
1 T RED WINE VINEGAR
1 TBSP SESAME OIL
1 TSP SHERRY WINE (OPTIONAL)
1 PINCH OF CAYENNE OR TO TASTE
1 TSP PEPPER OR TO TASTE
1 TSP MAPLE SYRUP OR BROWN SUGAR

MIX TOGETHER POUR OVER MEAT MARINATE AN HOUR OR SO THEN GRILL!!!




ENJOY...


RISA TAPALES SHOWS US HER POTATO SALAD SO SIMPLE YET SO DELISH.

BABY POTATO

GARLIC

OLIVE OIL

ROSEMARY

TARRAGON

 JUICE OF 2-3 LEMON

SALT AND PEPPER TO TASTE

BOIL POTATO

DOUSE WITH OLIVE OIL

CHOPPED GARLIC

HERBS

MIX AND EAT

YUMMM

CLICK HERE FOR A VIDEO DEMO

MALU PARIS AND HER CHICKEN A L'ORANGE

CLICK HERE FOR A VIDEO DEMO

RUB CHICKEN WITH SALT AND CHOPPED GARLIC

PLACE ONE HEAD OF GARLIC INSIDE CHICKEN

SQUEEZE TWO NAVEL ORANGES

2 TBSP "SILVER SWAN" SOY SAUCE

RUB WITH ONE BAR OF BUTTER

PEPPER TO TASTE

PLACE POTATOES (OPTIONAL) AROUND CHICKEN ON PAN

BAKED FOR 1.5 HOUR AT 375 DEGREES.

THIS DISH IS REALLY A HIT YOU SIMPLY GOTTA TO TRY . IT'S SIMPLE, EASY AND YUMMY HOW ELSE CAN YOU RESIST.

YUMMMY RECIPES - VONGOLE

To this day I crave this dish Vongole, dear friend, MELISSA LOPEZ , who cooked and brougth it to Rene Orosa's home for a get-together dinner with husband Joel, sister Bettina, brother in law, Serge Osmena and Susan Reyes, that night , that evening was forever engraved into my taste bud memory sealed by the aroma and flavors of Melissa's pasta dish. YUUMMMMM...., THE PASTA WAS COOKED PERFECTLY, CLAMS AND JUICE TASTED SO FRESH  IT WAS ALMOST SWEET, just absolutely unforgettable ..MELISSA IS BEAUTIFUL AS SHE IS PASSIONATE WITH HER FOOD AND I THINK WE WILL BE HAVING MORE RECIPES FROM HER AS SHE IS VERY GENEROUS WITH HER RECIPES AS WELL.




I ASK MELING , AS I SO DEARLY CALL  HER, TO SHARE THIS RECIPE AND HERE IT IS, YOU JUST SIMPLY HAVE TO TRY THIS...
                               :


VONGOLE

2 kilos manila clams boil half and remove from shells
4 garlic cloves if you want more ok.
1 block of butter
1 cup water
1 pack de checco spaghettini
flat Italian parleys
1 tbsp Italian chili flakes.
boil noodles only half way.
in a large pan 1 tbsp olive oil and half of the butter saute your garlic be sure not to burn it.then add the half closed clams and add a little water and let it open then throw in the deshelled clams and toss make sure you get a nice thick consistency and add chili flakes,salt and pepper and lastly toss in the other half of the butter cut into cubes into the spaghettini then sprinkle with Italian parsley before you serve.
You may add white wine instead of water but I don't because I do not like wine in my food ,question of taste???

Melissa adds:

"BE SURE TO MAKE YOUR PASTA AL DENTE SO  3 MINUTES BOILING THEN ANOTHER 3 COOKING WITH THE CLAMS AND TASTE THE NOODLE TO GET IT RIGHT"

ENJOY