No Bake Cherry Cheesecake

INGREDIENTS———————————————————————————-

4 Cup                    Sweet Cherries – halved and pitted.  (Fresh is best, frozen – drained)

¾ Cup                  Granulated Sugar (divided, SEE RECIPE)

¼ Cup                  Plus 4 teaspoons – water (divided)

2 tbls                    Cornstarch or Arrow Root

½ box                  Graham crackers – Whole Wheat OR Gluten Free

½ cup                  chopped  Walnuts – Toast or Roast for better flavor.

1/3 cup                 corn oil

16 oz                     Reduced Fat Cream Cheese

2 Cups                  Non Fat Greek Yogurt

6 tbls                    Confectionary Sugar

1 tsp                      Vanilla Extract

 

–PREPARATION———————————————————————————–

1. Combine cherries, ½ cup Granulated Sugar, and ¼ cup Water in large saucepan and bring to a boil. Combine cornstarch with 4 tsp of water and dissolve cornstarch.  Stir the mixture in to cherry mixture and bring to a boil.  Once it comes to a boil turn down heat to medium high and stir constantly until the liquid thickens, about 1-2 minutes. Turn off heat and set aside

 

2. Put Graham crackers in food processor until finely ground and add the walnuts, pulsing until finely chopped.    Transfer mixture to a bowl and stir in  1/4 cup granulated sugar, then add the corn oil.  Stir and combine.  Press graham cracker mixture into 9X13 inch baking pan, or individual pie tins.

 

  1. Beat cream cheese, yogurt, confectionary sugar, vanilla in a medium bowl with electric mixer until smooth, scraping sides down as necessary.  Spread mixture over the crust.  Spoon the cherry mixture over the top.

 

Cover and Refrigerate until cold.  About 3 hours.  Can be made the day before.

Serves 4-6

–Ingredients——————————————————————————-

3 Tablespoons        Butter (can use the low fat kind as well)

2 Cups                   Onion – Chopped

1 Cup                    Carrots – Chopped fine

1 Cup                    Celery – Chopped fine

3 Medium               Local Pears  – Cored and Sliced (about 4 cups)

5 Cups                   Low Sodium Chicken Broth (or homemade stock)

2 Tbls                    Apple Jack or Calvados Liquor or Pear Liquor

½ tsp                    Dried Marjoram  (crumbled) (may sub- pinch sage or thyme)

½ tsp                    Course Salt

Pinch                     Ground White Pepper

2 Cups                   Diced Cooked Chicken

1 tsp                      Cider Vinegar (optional)

–Procedure———————————————————————————-

Making a Roux for thickening your soup.

4 tablespoons butter

6 tablespoons flour

Directions

Heat butter over medium heat and then add your flour whisking vigorously. When mixture starts to bubble, reduce heat and let cook, whisking occasionally until it is toasty brown and nutty aroma about 3-5 minutes .

Roux can be used immediately to thicken liquid that is at or below room temp. To thicken soup it is best to allow roux to cool to room temp or refrigerate before use.  It is easier to make ahead.  It will keep in refrigerator tightly wrapped for a month.

To Make Soup

Melt 3 Tbls of butter in heavy large sauce pan over medium high heat.  Add  onion and Sauté for about 5 minutes until the onions become tranlucent.  Add carrot, celery and continue to sauté until vegetables are tender about 5-7 minutes.  Add pears and sauté for another 2 minutes,   Add in the Chicken Broth, apple jack liquor, marjoram, salt and pepper.  Turn heat up to medium high til just about boils and add 2 tablespoons of your roux at a time and cook until  soup thickens.   Stir in Diced Cooked Chicken.  Taste and adjust seasoning.  Add cider vinegar if soup tastes too sweet.

 

Garnish with Pepita’s (toasted pumpkin seeds)

 

Serves 8

Ingredients

1 cup                     Fresh Corn Kernels

½ cup                  Buttermilk

2                             eggs    beaten

1 Tbls                   melted butter

¼ cup                   Corn Meal

¼ tsp                    Baking Soda

1 tsp                      Kosher Salt

1 tsp                      Sugar

1 tsp                      Fresh Cilantro

3 stalks                green onion (scallions), chopped

½                           Red Jalapeño or chili pepper of your choice

½ pound            Cooked Shrimp – deveined and chopped

¼ cup                   Oil for Frying

Directions:

  1. Take half of the fresh corn kernels and put in food processor until smooth.
  2. In a medium bowl combine the pureed corn, buttermilk, eggs, butter and the remaining whole corn kernels.
  3. In separate bowl combine flour, corn meal, baking soda, salt and sugar.
  4. Stir in the corn mixture into your dry ingredients, incorporating all ingredients, and then add the cilantro, chopped green onion, jalapeño, and shrimp.
  5. In medium skillet heat vegetable oil over medium high heat for about 5 minutes.
  6. Drop spoonfuls of the corn/shrimp mixture into hot oil.
  7. Fry the cakes for about 2 minutes a side or until golden brown.
  8. Remove and cool on wire rack.

Serving Suggestions:

Make a quick salsa to top them with, or just squeeze fresh lemon and serve.

Can also be served over a garden salad with a buttermilk dressing.