Creamy Keto Lemon Curd Cheesecake with Raspberry Sauce

31 05 2019

I was challenged to make a delicious cheesecake that would fill all the Keto requirements and my friend, Jocelyn, and I came up with this one. First of all the pecan crust with a hint of cinnamon is delicious with the silky texture of this cheesecake. The key is cream cheese, mascarpone and sour cream blended together. Make sure that all of your ingredients are at room temperature and mix by a hand with a stiff spatula. If you mix it in an electric mixer, it tends to get too much air whipped into it and then it cracks and is a little drier. Then we wanted a little zing to our flavor profile and so we decided to top the cheesecake with a tart lemon curd and then drizzle a raspberry coulis over the top for presentation purpose. It was a flavor burst in the mouth. The cheesecake is delicious on its own as well if you don’t want to go to the trouble of making the lemon curd and sauce. 

Now my biggest challenge is writing this recipe down because I am not sure at times what proportions I used particularly on the pecan crust. So be flexible and make sure you have enough crust to cover a 9″x 13″ glass casserole pan.

Read the rest of this entry »





Pumpkin Cheesecake Pie

8 01 2019

I made this recipe for Thanksgiving and my guests went nuts. They said it was the best pumpkin pie they have ever eaten. This includes people who don’t even like pumpkin pie. It was light and flavorful but I think the cream cheese and mascarpone cut through the cloying pumpkin taste that turns some people off. Also I made it with a pecan crust just like a cheesecake. That was a nice twist to a regular pie. I doubled the recipe and made it in a casserole dish but a deep dish pie pan works for a single recipe.

Ingredients:

Crust:

2 cups pecans

1 tbsp. melted butter

pinch of sea salt

1/2 tsp vanilla

1 tsp cinnamon

2 tbsp. Erythritol or Xylitol

Filling:

4 oz cream cheese, softened

4 oz, mascarpone, softened

1 15oz. can pumpkin puree

1/2 cup butter, melted

2 tsp vanilla

3 eggs

2 to 2 1/2 cups powdered Xylitol or Erythritol, depending on how sweet you like it (you can powder it in a high speed blender like a Nutribullet or Vitamix)

1 1/2 tsp cinnamon

1 tsp nutmeg or 1 tsp pumpkin pie spice

1/4 tsp salt

Read the rest of this entry »





Pecan Meatballs

17 08 2016

These are a vegetarian version of classic Italian meatballs. They are delicious and taste a lot like the real thing. You can make these ahead and freeze them and add them to any tomato sauce. We served them over spaghetti.

Read the rest of this entry »





Morning Glory Baked Oatmeal

23 01 2016

I was visiting my mother in Denver and she made this wonderful baked oatmeal for us. It really is like eating a Morning Glory muffin in an oatmeal version. It is easy because you can make it ahead and then reheat it.

Read the rest of this entry »





Raw Pecan Sandies

16 07 2014
This are really tasty raw cookies. Sometimes it is nice to have a healthy little treat. 

Read the rest of this entry »





Cinnamon Pecan Scones

2 05 2011
Here are some more delicious scone recipes. I made two different kinds the other day just for the fun of it. I always like taste comparing. Both scones were a big hit.
 

1/2 – 3/4 cup heavy cream

2 egg yolks

1 tsp vanilla

1 cup white flour

1 cup whole wheat flour

5 tbsp date sugar

1/2 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

6 tbsp cold unsalted butter, cut into pieces

2/3 cup pecans, chopped

1/2 cup dried currants

Read the rest of this entry »





Pear and Cherry Custard Crisp

7 12 2010
I had the pleasure of making this crisp with one of my great cooking buddies over Thanksgiving. We had a ball developing this recipe. We served it with whipped cream and whipped cream cheese mixed together with a little vanilla and honey. We lovingly call that “crack”. You get the idea. We found this recipe quite interesting with the addition of a custard to the filling. It prevented the filling from being too soupy.

Read the rest of this entry »





Endive Spears with Cheese, Pecans, Mango and EVOO Honey Ginger Balsamic Vinegar

29 03 2010

Serves 8 as an appetizer

4 heads of Belgian endive, separated into spears and washed

8 oz. whipped cream cheese

½ cup toasted pecans, coarsely chopped

1 mango, cut into ¼” cubes

1 tsp. grated fresh ginger (optional)

EVOO Honey Ginger Balsamic Vinegar, to taste

In a mixing bowl, blend together the cream cheese, pecans and mango pieces. If you want a stronger ginger taste, add in the optional grated fresh ginger. Spread some of the cheese mixture onto each endive spear. Lay them out decoratively on a platter. Then, drizzle a small amount of the Honey Ginger Balsamic Vinegar on each spear. Serve immediately.





Maple-Ginger Roasted Vegetables with Pecans

23 02 2010
I just found this recipe which I made at Thanksgiving for a vegetable side dish. It was really delicious and is perfect for a wintertime roasted vegetable dish. I love roasted vegetables. Somehow roasting brings out the earthy characteristic of root vegetables and caramelizes them beautifully. If you prefer, you could roast the same vegetables with fresh sage, thyme and rosemary tossed with olive oil instead of the pecans, ginger and syrup. Read the rest of this entry »