"Do you make Red Velvet Cheesecakes?" M. Ansel

"Nope - but I will put it on my todo list on things to figure out" - Gourmet Diva

"It's always a hit at parties"

She was right!!! This is the first time that I didn't get any pictures of the cake, everyone ate the cake before I got to it

To illustrate how to make this cake, I'm borrowing pictures from the Domestic Goddess's blog. (giving credit where credit is due).

The Red Velvet Cheesecake that I heard about was from the Cheesecake Factory. I never had one so I was imagining how it would taste. Looking at a picture the Red Velvet cake it was a multi layers cake with cheesecake in between. I could have simply made a red velvet cake and put a regular cheesecake in between, but I could imagine its probably more to it than that.

I looked up recipes for a red velvet cheesecake and it was not what I was looking for. They had a red velvet cake at the bottom and a cheesecake on top with some sour cream looking frosting.

I finally came across this recipe for a "Red Velvet Cheesecake, it was made with a Red Velvet cake and a White Chocolate Cheesecake. I think we found a winner.

After reading her blog I had the same concerns about making the cake, all the parts had to talk to each other I didn't want it to be overly sweet or the cream cheese frosting to dominate the cake.

I brought the cake to a family gathering and everyone enjoyed it, even those who didn't like red velvet cakes or cheesecakes.

Give it a try! If not don't worry, this one will be on the Gourmet Diva menu

Original Post from:
Red Velvet White Chocolate Cheesecake
Judy In Her Natural Habitat: The Kitchen

Red Velvet Cake
Adapted from Martha Stewart's Cupcakes

2 1/2 cups cake flour, sifted
2 tbsp unsweetened cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 tsp red gel-paste food color (or 1 oz. liquid red food coloring)
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

Preheat oven to 350 degrees F. Whisk together cake flour, cocoa, and salt.

With an electric mixer on med-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl. Mix in food color and vanilla.

Reduce speed to low. add flour mixture in three batches, alternating with two additions of buttermilk, and whisk well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter and mix on medium speed for 10 seconds.

Line two 9 inch spring form pans with parchment paper. Divide the batter equally between the two pans. Bake for 30-35 minutes, or until a knife comes out clean. Transfer pans to a wire rack. Allow to cool before removing the cake from the pan. Allow to cool completely before assembling with the cheesecake.


White Chocolate Cheesecake
Adapted from the Williams Sonoma Baking Cookbook

2 oz white chocolate, chopped
16 oz cream cheese, at room temperature ( 2 packages)
1/2 cup + 2 Tbsp sugar
1 tbsp flour
2 eggs at room temperature
1 tsp vanilla extract
1 tbsp heavy cream

Preheat the oven to 350 degrees F. Melt the white chocolate and set aside to cool slightly.

In a large bowl, using an electronic mixer, mix the cream cheese on low speed until creamy. add the sugar and mix slowly until smooth. on low speed, mix in the flour. turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time and mix until smooth. scrape down again. mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated.

Pour the batter into a parchment paper lined 9 inch spring form pan. Bake for about 30 minutes, or until the center is set when you shake the pan slightly. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling with the red velvet cake.
Cream Cheese Frosting

24 oz cream cheese (3 packages), at room temperature
3 sticks of butter, at room temperature
3 tsp vanilla
3 cups of powdered sugar, plus more to taste

Combine all ingredients in a large mixing bowl and beat with an electronic mixer until well combined. Add more powdered sugar to taste, if a more sweet frosting is preferred. Use immediately to frost the cake.

Assembling the Cake:

Level the two red velvet cakes. If you don't have a cake levler you can use a long serrated knife.

Frost the bottom layer of the cake, place cheesecak on top, frost again, place top layer. Frost entire cake.

After assembling the cake, allow it to rest in the fridge over night, before serving. Serve immediately after taking it out of the fridge.

  Points to perfection:

Red Velvet cake - do not over cook your cake, you want to make sure it

stays moist and not dried out.

Frosting - taste the frosting while your making it, feel free to add more sugar if you like

Frosting the cake - Make a 'crumb coat' with a small amount of frosting thinned with a tiny bit of milk.

Spread the thinned frosting over the cake to trap the crumbs.

Chill the cake for 30 minutes or so after crumb-coating then frost with the remaining frosting.

This should give you a very smooth finished cake. If it still isn't as smooth as you would like, chill it again after frosting with the second coat for about 30 minutes. Then smooth the frosting with a 'hot and dry' frosting spatula (first dipped in very hot water then dried off). Apply the hot dry spatula to the cold frosting and it will smooth out nicely.

Dear Gourmet Diva

Can I make a meal for under 20 dollars?

Help me out in NYC,
Mark Frazier

Dear Mark,

Yes you can make a meal for under $20 (thank you for the gracious budget). This is one of my go to recipes when I need some thing economical and tasty. The spinach is mixed into the rice. Using frozen vegetables also cuts down on time, so you can prepare this in less then an hour.

I take a bottle of Kikkoman Teriyaki sauce and add freshly grated ginger, garlic and brown sugar. You can also have broccolli and julienned (matchstick shaped) carrots.

Add a few extra bucks in and you can have some ice cream for dessert – put it in a martini glass if you are having guest for an extra flair.

Salmon Teriyaki (Rosemary Black – Daily News March 13, 2005)

Serves 4

1/3 cup bottle teriyaki Sauce

4 salmon fillets (6 to 8 ounces each)

1 (10 – ounce) box frozen spinach

1 ½ cups instant brown rice (or white rice)

Salt and pepper to taste

Fresh dill springs for garnish (I use toasted sesame seeds)

Directions:
Preheat the oven to 475 degrees and line the bottom of a large shallow baking pan (with edges) with foil. Pour all but 3 tablespoons of the glaze into the baking pan. Add the salmon and turn to coat with glaze. Bake 10 minutes or until done.

Meanwhile, in a large saucepan, bring 1 ½ cups of water and the frozen spinach to a boil over high heat . Stir in the rice and salt and pepper to taste. Cook, covered for about 10 minutes until the rice is done.

In a 1 – cup measure, stir remaining teriyaki sauce with ¼ cup water. Stir into hot rice. Serve with salmon with the rice.

Martha Stewart has a radio station on Sirius/XM radio "Martha Stewart Living Radio". Lucky for me I got a copy of this guide and I decided to share it with everyone. 

It has recipes from acclaimed chefs, such as Emeril Lagasse, Nigella Lawson, and Mario Batali.  Honestly I don't think these chefs have anything on the people I have encountered.

This holiday season they are having a "Helpline" All 30 chefs in the book will be on call to answer your questions on Martha Stewart Living Radio’s Thanksgiving Hotline.  Nice idea I may have to do that next holiday season, anyone game?

The hotline is live from Monday, November 23 to Wednesday, November 25. See schedule for the full list of celebrity chefs and exact times at  www.sirius.com/martha.

From this list of recipes I'm tempted to try the Sweet Potato Burbon Mash and the Chocolate Pecan Pie. Speaking of dessert don't forget to take a look of what the  What about you, did anything pique your interest?

I just finished hosting my first episode of "The Gourmet Diva Lounge", today's topic was "Preparing for Thanksgiving".  Feel free to listen and yes I did admit to the world that I clip coupons.  Frugal Diva!!!!! 

I got a little stumped with the Vegeterian Thanksgiving, but guess what!  We still have time to prepare, so to those Vegeterians out there PLEASE EMAIL OR POST a MAIN DISH for us to try.

I hope you enjoy these recipes to help make your Thanksgiving a little Gourmet Diva.  I will post a brine recipe and the answer on how big of a Turkey I should buy.
Overall, dont be scared to host Thanksgiving, remember to thank your host if your a guest, and most important, relax and have fun and create memor

Jamaica - Me - Crazy Jerk Turkey (Courtesy of Essence Magazine)
COOK TIME 4 Hours

PREPARATION TIME 4 Hours

INGREDIENTS

• 2 cup chopped onions
• 1 cup chopped scallions
• 2 tablespoon chopped fresh thyme leaves
• 2 teaspoon salt
• 2 tablespoon brown sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground or grated nutmeg
• 1 teaspoon ground black pepper
• 2 item Scotch bonnet peppers or habanero, finely chopped
• 1/4 cup soy sauce
• 2 tablespoon oil
• 2 teaspoon vinegar
• 1/2 cup barbecue sauce

PREPARATION Stuffing: 1 whole apple (any kind)  1 whole orange (any kind)  1 large onion,  chopped coarse 3 celery ribs, chopped coarse 2 cups chicken broth or water 1 stick melted butter

Remove everything from turkey cavity; rinse with cold water and dry. Place turkey in large plastic bag. Combine all jerk seasoning ingredients in food processor and blend thoroughly. Pour marinade into bag with turkey. Seal bag and turn to completely coat turkey. Refrigerate 2 to 4 hours, frequently turning.
Heat oven to 350°F. Place turkey, breast side down, on rack in roasting pan. Fill cavity with whole apple, whole orange, chopped onion and celery. Pour stock or water in bottom of pan. Loosely tent turkey with foil.
Baste turkey every 30 minutes with melted butter and pan drippings. When bird has 1 hour roasting time remaining (see below), remove foil and flip to the breast side up. Baste every 15 minutes. Insert meat thermometer in mid-thigh, it should read 165? to 170°F when the turkey is done. Allow turkey to rest for 15 minutes before carving.

10 to 12 pounds: roast 3 hours   14 to 18 pounds: roast 4 hours

Candied Yams and Pineapple

INGREDIENTS

• 6 item large yams (about 4½ to 5 pounds), use orange-flesh yams
• 1 item stick butter
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground or grated nutmeg
• 1/2 cup water
• 2 cup fresh pineapple chunks

PREPARATION Peel and cut yams into ½-inch-thick pieces. Place yams in large pot of boiling water; cook until tender, about 10 to 12 minutes. Drain yams in colander. In medium-size pot, over medium heat, melt butter. Mix in both sugars, vanilla, cinnamon, nutmeg and water. Bring to light simmer and cook over low heat 2 to 5 minutes. Stir sauce constantly.

Heat oven to 350°F. In 2½-quart baking dish, place yams and pineapple chunks. Pour sauce over mixture; gently toss to coat yams. Bake, basting occasionally, until liquid is bubbling and yams are tender and glazed, about 30 to 40 minutes.



YIELD 12 Serving/s

Collards and Cabbage Combo

INGREDIENTS

• 4 cup chicken or vegetable broth
• 2 item smoked turkey wings or other parts
• 2 item large bunches collards (about 5 pounds), well washed and sliced or chopped, or two 1-pound bags prew
• 2 item garlic cloves, crushed
• 1 item whole habanero pepper or Scotch bonnet pepper
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 2 cup cabbage, sliced into ½-inch-wide ribbons

PREPARATION In large pot, bring broth and turkey parts to a simmer. Cover pot; simmer on low for 45 minutes. Remove turkey parts. Add collards, garlic, habanero, salt and black pepper to broth. Simmer on low for 20 minutes, covered. Stir in cabbage and simmer until tender, about 10 more minutes. Do not overcook. Taste and adjust seasoning. Remove habanero before serving.

YIELD 12 Serving/s

Coconut Rum Eggnog
Makes about 20 Servings
1 Gallon Eggnog Chilled
1 Cup Coconut Rum
Garnishes: Whipped Cream and Nutmeg

In punch bowl or 2 pitchers, combine eggnog and rum. Ladle or pour into cups. Top each drink with a dallop of whipped cream and sprinkle of nutmeg.

Carving in Front of Guests ("Traditional" Method)

• If you'd like to show off your carving skills in front of your guests, the fanciest way to do it is by cutting meat from the breast while it is still attached to the rest of the bird.

1. Towards the bottom of the turkey (just above the wing joint), cut horizontally into the breast until you meet the breastbone in the middle.
2. Starting from the outside edge of the breast, cut vertically from the top until you meet the horizontal cut you just made.
3. Each slice will easily slip off, ready for stacking on a platter or serving directly to your guests!

Poached pears make a great dessert, its simple to make and a great way to use leftover wine.

Recipe is from Cooking with Vegetables and Fruits In Season by Sarah Raven

Poached Pears
Serves 6

6 firm pears

2 1/2 cups port (or wine, see below) ( I used a strawberry fruit wine, DELISH!)

1/4 cups sugar

1 star anise

Peel of 1 lemon, cut into strips

1 cinnamon stick

3/4 cup water

Choose a saucepan that will hold the pears snugly. Peel pears wit a potato peeler, leaving the stems on the fruit, and cut a thin slice off the bottom so that the pears will stand upright.

Put the port into a saucepan with water, the sugar, star anise, lemon peel, and cinnamon, and stir to dissolve the sugar.

Add the pears and simmer, covered until the pears are tender. (10 - 20 minutes)

Remove the pears to a bowl and retun liquid to the heat. Reduce by simmering, until the mixture is slightly thicker and the taste is intense.

Pour the syrup over the pears and leave for several hours, turning the pears occasionally, until they have taken on the rich color of the syrup.

Chill and Enjoy!

"I'm too tired to cook, I'll just starve and go to sleep."  I second wind of energy cameSomewhere between 6:55pm and 7pm yesterday,  I got a  second wind and decided to make this corn bread salad (with a side of grilled haddock). I enjoyed this dish and it was something different to do with the blue box (Jiffy). 

If you are cooking for Thanksgiving, this would be a sophisticated side dish to have. Any other good side dishes we should try? 

Corn Bread Salad
Makes: 6 servings
Prep time: 10 minutes
Cook time: 18 minutes

Ingredients
Dressing

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Salad

1 package (8.5 ounces) corn-muffin mix, prepared according to package directions Salt
2 ears corn, shucked
4 ounces each fresh green beans and yellow wax beans, trimmed and cut into 1-inch pieces (I used frozen green beans and carrots - had to squeeze the water out of them)
1 1/2 cups shredded reduced-fat cheddar cheese
1 large tomato, chopped
1 small red bell pepper, cut into 1-inch strips
3 scallions, including green tops, thinly sliced
1/2 cup chopped fresh basil

Directions

1. Preheat oven to 400 degrees.

2. Whisk vinegar, mustard, salt, and pepper in a large bowl. Slowly whisk in oil; let stand.

3. Cut corn bread into 1-inch cubes. Place cubes in a single layer on a baking sheet and bake, stirring once, 8 to 10 minutes, or until lightly toasted. Let cool. (I use my thumb as a guideline - its about an inch)

4. Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Add beans and cook 3 minutes longer, or until beans are crisp-tender.

5. Remove corn and beans; rinse under cold running water. Cut corn off cobs. (Tip: To cut corn of the cob, place over a bunt pan and cut, the corn lands in the pan. No mess!)

6. Combine corn, beans, cheese, tomato, red pepper, scallions, basil, and dressing; toss
to combine. Add corn bread and toss gently. Serve immediately.

Nutrition facts per serving: 311 calories, 16g protein, 34g carbohydrate, 15g fat (6g saturated), 5g fiber