November Recipes – Rimann Liquors

November Recipes

November 6, 2019

Blue Cheese, Bacon and Onion Savory Cheesecake (Credit: The Culinary Center of Kansas City)

A CCKC favorite for 20+ years that can be
made ahead and frozen for holiday entertaining!

 CRUST

  • 1 cup bread crumbs
  • ½ cup parmesan cheese, grated
  • 2 tablespoons butter, unsalted, melted

FILLING

  • 2 pounds cream cheese, room temperature
  • 4 large eggs
  • ½ cup cream
  • ½ cup bacon, cooked, crumbled
  • 2 tablespoons butter, unsalted, melted
  • 1 onion, diced
  • ½ pound blue cheese, crumbled
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 to 4 drops hot pepper sauce
  • ¼ cup scallions, finely chopped, for garnish

PREPARATION

Preheat oven to 260 degrees.  

For the crust, line a 10-inch springform pan with aluminum foil.  In a mixing bowl add bread crumbs, cheese, and butter and stir to combine.  Transfer to pan.  Using hands (or back of spoon) press crust into the bottom of pan.  Set aside.

For the filling, in a large mixing bowl add cream cheese, eggs, and cream and mix thoroughly.  Add bacon, butter, onion, blue cheese, salt, pepper, and hot sauce and stir to incorporate all ingredients well.  Using a spatula, transfer cheese mixture to prepared springform pan, scraping sides to remove all of the mixture and smooth to cover entire pan.  Place in oven and bake for 90 minutes or until puffed and golden.  Turn oven off and allow cheesecake to sit in oven an additional 30 minutes.  Remove from oven and place in refrigerator overnight or until thoroughly chilled and set.  (Cheesecake can be made up to 3 days ahead of time.)

To serve, remove cheesecake from refrigerator.  Top with scallions, for garnish.  Serve with crackers.   Makes 20 to 40 appetizer servings

ETC

Serve with salted rice crackers which are usually packaged in tubes and can be found in the deli section of most grocery stores.  The combination of the salted crispiness of the cracker with the smooth and tangy texture of the cheesecake is perfect! 

Find this and other CCKC favorite recipes in our cookbook –

The Culinary Center of Kansas City’s® BEST RECIPES – SECOND EDITION.™

Available for purchase online at www.kcculinary.com
and in our retail store –  The Kitchen Shop.™

 

Creamy Grape Salad

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1/3 cup sugar
  • 2 tsp. vanilla extract
  • 2 pounds seedless red grapes
  • 2 pounds seedless green grapes
  • 3 tbl. brown sugar
  • 3 tbl. chopped pecans

In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended.  Add grapes and toss to coat.  Transfer to a serving bowl.  Cover and refrigerate until serving.  Sprinkle with brown sugar and pecans just before serving.

Courtesy:  Taste of Home

 

Slow Cooker Short Ribs

  • 3 pounds bone-in beef short ribs
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tbl. canola oil
  • 4 medium carrots, cut into 1-inch pieces
  • 1 cup beef broth
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 large onions, cut into ½-inch wedges
  • 6 garlic cloves, minced
  • 1 tbl. tomato paste
  • 2 cups dry red wine or beef broth
  • 4 tsp. cornstarch
  • 3 tbl. cold water
  • Salt and pepper to taste.

Sprinkle ribs with salt and pepper.  In a large skillet, heat oil over medium heat.  In batches, brown ribs on all sides; transfer to a 4 or 5 quart slow cooker.  Add carrots, broth, thyme and bay leaf to ribs.  Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender.  Add garlic and tomato paste; cook and stir 1 minute longer.  Stir in wine.  Bring to a boil; cook 8-10 minutes or until liquid is reduced by half.  Add to slow cooker.  Cook, covered, on low 6-8 hours or until meat is tender.  Remove ribs and vegetables; keep warm.  Transfer cooking juices to a small saucepan; skim fat.  Discard thyme and bay leaf.  Bring juices to a boil.  In a small bowl, mix cornstarch and water until smooth; stir into cooking juices.  Return to a boil cook and stir 1-2 minutes or until thickened.  If desired, sprinkle with additional salt and pepper.  Serve with ribs and vegetables.

Courtesy:  Taste of Home

 

Great Pumpkin Dessert

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 4 tsp. pumpkin pie spice
  • 1 package yellow cake mix (regular size)
  • ¾ cup butter, melted
  • 1 ½ cups chopped walnuts
  • Vanilla ice cream or whipped cream

In a large bowl, beat first five ingredients until smooth.  Transfer to a greased 13×9 inch baking dish.  Sprinkle with cake mix and drizzle with butter.  Top with walnuts.  Bake at 350 degree for 1 hour or until a knife inserted in the center comes out clean.  Serve with ice cream or whipped cream.

Courtesy:  Taste of Home

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