#quince paste cheesecake

[deliciously-vegan]

Membrillo Cheesecake

(Quince Paste Cheesecake)

[[MORE]]

Base

1 cup almonds 1 cup hazelnuts 1 cup dates, pitted and chopped 1 tsp maca (optional) 1/4 tsp sea salt

1 tbsp water 1 tbsp coconut oil, melted 1 tbsp agave

Grease a 9-inch springform pan with coconut oil. (Or line with parchment paper.)

Place almonds, hazelnuts, dates, maca, and sea salt in a food processor. Process until very crumbly and well-combined. Add the water, melted coconut oil and agave. Process again so that the mass becomes sticky.

Transfer to prepared pan. Spread out evenly and, with clean damp fingers, press down firmly. Place in fridge while you prepare the filling.

Filling

2 cups raw cashews the cream from one can of full-fat coconut milk 1 package (375 ml) quince paste 1/2 cup coconut oil, melted

the juice and zest of one large lemon 1 tsp ground ginger 1/4 tsp sea salt

2 tbsp toasted coconut

In a high-speed blender, place the; cashews, coconut cream, quince paste, melted coconut oil, lemon juice, lemon zest, ground ginger, and sea salt. Blend until smooth and creamy, scraping down sides occasionally.

Pour filling over top of base. Spread out evenly and smooth the surface. Sprinkle toasted coconut evenly on top.

Set cake in freezer overnight to set. Transfer to fridge in the morning.

Store leftovers in fridge or freezer.

[allwayshungry]

Basque Cheesecake

Often replicated, never duplicated, La Viña’s signature cake is simpler than it might look. Take the basic proportions and tweak them to your tastes and textural preferences: Try it with less sugar for a sharper cheese flavor, vanilla or any citrus zest can be nice, and Ranelli likes to serve hers with some quince paste, another Spanish specialty.

When made as written, this recipe will produce a version very similar to La Viña’s cheesecake, and Rivera says it’s the recipe he uses. But the speed of his mixer, the type of cream cheese he prefers, the temperature and humidity of his oven on that day will all impact the final product. The only way to taste the real thing is to visit La Viña in San Sebastián.

8 - 10 servings

Ingredients

1 KG cream cheese, cold

400 G sugar

7 large eggs

1 TSP salt

200 ML heavy cream, cold

Directions

Preheat oven to 500°F for at least 30 minutes. Use a large piece of parchment paper to line a 10-inch cake pan with a removable bottom or 10-inch springform pan. At least 2 inches of parchment paper should be hanging off the sides of the pan. The paper will not lie completely flush with the pan's sides; this is by design.

Blend all ingredients in a food processor until smooth. This will take at least 7 minutes on high speed in a 13-cup-capacity food processor. This can also be made in a mixer using the paddle attachment, or with a hand mixer using the whisks. The mixture should be thick but homogenous

Pour the batter into the prepared pan and place in the oven as quickly as possible to avoid losing too much heat in the oven. Bake at 500°F for 18-20 minutes, or until the top of cheesecake is dark brown and the center still jiggles like it is completely liquid underneath. Cool for at least 5 hours in refrigerator before serving. Texture should be soft and fluffy around the exterior and soft and molten in the center.

For Individual cheesecakes | 4 individual cakes

https://www.tastecooking.com/recipes/individual-basque-cheesecakes/

Ingredients

18 oz pack (226g) Philadelphia cream cheese, cold

½ Cup (100g) sugar

1 LG egg plus 1 yolk

3 TBSP heavy cream, cold

2 ½ TSP unbleached all-purpose flour

1 ½ TSP cornstarch

¼ TSP salt

Directions

Preheat the oven to 500°F for a half hour (to ensure that it’s fully up to temperature) and set a rack in the top third of the oven. Cut 4 5-inch squares of parchment paper, lightly grease a standard muffin tin, and fit the prepared parchment squares into its cavities, making pleats around the edges so the parchment fits flush along the bottom and the pleats lie along the sides. The parchment paper will extend a bit above the tin.

In a food processor, blend all the ingredients together for 2–3 minutes, until luscious and completely smooth, stopping and scraping with a spatula around the edges and blade a few times to ensure the mixture is uniform.

Portion batter into parchment-lined muffin tin and place swiftly in the oven. Avoid opening or closing the oven during baking—use the oven light if you cannot help but peek! Bake for 11–13 minutes, until the top is dark and caramelized but the center is a little jiggly but not cracked (the cakes are so small and cook so quickly, you do not want to risk them overbaking here).

Remove pan from oven and let cool briefly. Carefully grasp the tall edges of the parchment to remove the cakes, place on a cooling rack, and let cool to room temperature. The cakes will fall as they cool. If you like your cakes a little more custardy, serve at room temperature. Otherwise, for a more set center, you can transfer them to the fridge to chill completely before serving.

Cheesecake keeps, covered, in the refrigerator for up to five days.

[rokhal]

Why did everyone used to have quince trees? A trial

Been looking into planting a fruit tree, and quince are supposed to be pretty weather-tolerant, and historically important. Nowadays nobody cares about them. Most varieties are inedible raw, and they’re a low-calorie fruit, so I was puzzled why they used to be so popular and decided to try out a historical recipe. I think they might have been valued for their pectin and fiber content: the fiber as a digestive aid (preventing winter-time constipation and post-dinner heartburn) and the pectin in preserving other fruits.

Unless people just used to roast them in the firepit like potatoes. idk

What I did here, is I halved two quinces and simmered them for about an hour in some water with sweet spices thrown in (cinnamon stick, cloves, allspice, cardamom) and steeped some black teabags for 5 minutes for the lulz.

Meanwhile, I reduced peaches (actually, a peach and a nectarine) with some sugar and salt in a saucepan on low heat, stirring constantly, until amber-colored and somewhat stiff. I used a potato masher on them while simmering the peaches, but I should have cut to the chase and just blended them in the food processor before starting.

After the quinces were tender, I removed them from the cooking liquid and set them in the freezer until they cooled enough to handle. I strained the cooking liquid and reduced it on the stove while I peeled and cored the quinces. Then I mashed the quinces with the potato masher, added the cooked peaches and quince cooking liquid, decided “this is stupid,” and blended the whole mess in the food processor.

I passed this mush through a mesh strainer and reduced on low heat, stirring constantly, until very thick (almost like cookie dough) while preheating the oven.

I flattened the paste into sheets onto parchment paper and placed them on cookie sheets in the preheated oven, then turned the oven off and wedged it partly open, like for cooling a cheesecake.

Hopefully, this will turn out like fruit leather. It probably used about 1/2 to 1 cup of sugar (I wasn’t keeping track) and four pieces of fruit.

[chatriumhotelsandresidences]

Take a culinary voyage to the Mediterranean with our new Executive Chef Joan at Albricias Restaurant Chatrium Residence Sathon Bangkok

Albricias Restaurant, Chatrium Residence Sathon Bangkok’s Mediterranean Restaurant, is excited to reveal that Mr. Joan Tana Dot is joining us and will be bringing his own distinctive and original style of cooking as the restaurant’s new Executive Chef.

Chef Joan has a wide range of experience in the industry, which includes setting up new restaurants, building strong branding and restaurant concepts, menu engineering and design, and he has worked in the following 1-3 Michelin star restaurants:

·         One Michelin Star Hofmann cooking school in Barcelona, Spain

·         El Dorado petit, One Michelin Star restaurant in St. Feliu de Guixols, Spain

·         Stage de cuisine at Claridge’s, Gordon Ramsay, Three Michelin Stars. London, UK

·         Multiple collaborations with One-star Michelin chefs - Chef Charles Gaig, Chef Miguel Cobo, Chef Toni Gonzalez, Chef Roberto Terradillos and Chef Nandu Jubany

Chef Joan, a native of Spain, is a holder of the Master Chef Diploma from Escola Ballart in Barcelona and has nearly twenty years of culinary experience and expertise, traveling the world to such diverse locations as Catalonia in Spain, the UK and the Cayman Islands. His previous position prior to joining Chatrium Residence Sathon Bangkok was as the Chef de Cuisine and Manager in a prestigious hotel restaurant in Bangkok.

His very individual cooking style was inspired by his ancestors, whose ideas and techniques he took and then mixed it with his own unique style. The result is perfect Mediterranean cuisine. The produce used is, of course, always the very best. It’s fresh,

whether from the garden or the sea. The one dish that he recommends everybody should try is his very own Spanish Paella rice, a dish he is very proud to present to diners as it can hardly ever be found in Thailand.

Along with Paella, Chef Joan’s signature dishes includes Tapas: (1) Torched Shimesaba Mackerel with Aji Verde, Avocado, Yuzu Gel, Chives Oil and (2) Wagyu Beef Steak Tartare with Green Apple Sorbet. Main Dishes: (1) Black Inked Atlantic Snow Fish Chipotle with Adobo Spicy Sauce and Mashed Potatos, Sautéed Bimi and (2) Cochinillo Lechal with Crispy and Tender Half Suckling Pig, Apple And Fennel Salad, Nam Jim Jaew, Demi Glace and Smoked Tomato Chipotle Sauces (3) Seasonal Paella with Spanish Bomba Rice and Seasonal Chef Selected Ingredients. Dessert: (1) A La Minute Baked Apple Tart with Calvados Flambé, Rum and Raisin Ice Cream and (2) Basque Country Creamy Cheesecake Quince Paste with Apple Gel and Yuzu.

Whatever you choose during your visit, it is certain your taste buds will be ecstatic, and you will leave more than satisfied with the experience.

What thrills him the most is getting up close and personal with his guests, and he loves to satisfy their gastronomic cravings by cooking beside the customer’s table with equipment and ingredients right beside him on the trolley.  

For Chef Joan, cooking is about creating special moments with food that can be shared among friends, family or colleagues, and he is particularly fond of serving plates suitable for 2 to 4 diners. For him, dining is about bringing people together and having fun.

About Albricias Restaurant

Albricias brings a new and thrilling concept to Sathon; namely refined Mediterranean cuisine in Bangkok in a relaxed and casual setting that can be enjoyed by all. A wide range of ever-changing creative dishes are offered, highlighting premium and seasonal ingredients by Executive Spanish Chef Joan Tana Dot.

Some menu items are prepared directly in front of the guests, delivering a sense of theatre to the dining experience. To make your dining even more special, there is also an extensive Mediterranean drinks list specially selected to perfectly pair with our menu and begin your voyage of the senses at Albricias Restaurant. An A la carte Mediterranean menu is available every day for dinner from 6.00 – 10.00 pm.  

For further information and reservations, please Tel +66 (0) 2672 0200 or email:

info.crst@chatrium.com visit www.chatrium.com

[junker-town]

Every Max Scherzer face is actually a reaction to a dessert

Photo by Tony Quinn/Icon Sportswire via Getty Images

Resting pitch face.

Max Scherzer’s face is something special. It’s so emotive, so varied. Look at one Nats game and you’ll see 20 different expressions from him. For weeks I’ve been trying to fully articulate what his faces look like and then it dawned on me: Every Scherzer face is a reaction to an item on a dessert menu.

Earl grey crepes with mascarpone and raspberry coulis.

Photo by Scott Taetsch/Getty Images

Salted caramel brownie sundae.

Brett Davis-USA TODAY Sports

Buttermilk bread pudding with hot toffee sauce.

Photo by Scott Taetsch/Getty Images

Apple and rhubarb pie with house-made vanilla bean gelato.

Photo by Scott Taetsch/Getty Images

Avocado sorbet with a fig crumble.

Photo by Patrick McDermott/Getty Images

Cheese and fruit plate.

Photo by Greg Fiume/Getty Images

Mocha molten lava cake with espresso foam.

Jasen Vinlove-USA TODAY Sports

Nutella smeared on a playing card covered in dog hair.

Photo by Tony Quinn/Icon Sportswire via Getty Images

Chocolate peanut butter pie with whipped cream.

Brad Mills-USA TODAY Sports

Fermented quince paste with an anise emulsion.

Brad Mills-USA TODAY Sports

New York style cheesecake with kale chips and charcoal dust.

Photo by Mark Goldman/Icon Sportswire via Getty Images

[xsunset-bright]

Same to you girl! 5, 11, 14! :)

5.) Talk about the best birthday you've had.The best has to be my 10th birthday (yes it beats my quince) My birthday is on September 4th, which is usually on Labor Day, which means we don't have school on that day! My parents told me we weren't able to have a party due to issues with money I think. I was disappointed but I understood. A week passed by and on Saturday, it was finally my birthday. They woke me up with a cake (chocolate cheesecake, my fave!) They tell me we have to go to the park for my cousin's birthday party. I get there and out of nowhere people start jumping out. It was a surprise party for me. Family from all around were in town, from Georgia, Florida, Mexico, etc. All my friends from school were there too. It got better when they presented me with tickets to a Baylor Basketball game (I've always wanted to go!!) But the best part was when I was able to meet my grandparents from Mexico for the 1st time. Tears were shed and laughs were made. Overall it was a good day 💕11.) Talk about the best dream you've ever hadI also forget my dreams. But lately I've been having continuous dreams of a friend of mine. This is gonna be long so stay with me. A few months ago I dreamt about my friend, Joe. It starts off my sophomore year and we talk but for some reason it started getting flirty (without me noticing) People have noticed and they start teasing. A month passes and its homecoming season. I'm in the band and usually people ask each other in band so they are able to spend the night together. Joe is also in band and again people teased him whether he was gonna ask me or not, seeing as how close we've gotten. I was still oblivious to the whole flirting thing (even with my friends telling me) so I just let it slide. A week before homecoming and its lunch time. We have the same lunch. I moticed he wasnt there. I'm just eating and chilling when all of a sudden I hear drums. It gets louder and louder and then I see people walking down the hallway. I notice they are Joe's friends (mine too) and they all have instruments in their hands. They go to my table and ask me to walk in front of the cafeteria. I do as told and there is this chair all decorated. I sit in it and I hear a trumpet (its what Joe play's) and its playing "Into You" By Ariana Grande. After playing he takes out a sign with a cheesecake and a rose, (because I love cheesecake and the bachelor) and aksed me to be his date to homecoming. I said yes. Homecoming comes by and we hang out, he sat with me in the stands and at halftime without me knowing he bought me food and candy. But before he handed it to me, he told me he liked me and asked me to be his girlfriend! GIRLFRIEND!! I was in shock. I would have usually said no, I have no time to date because of school and my grades (its the kinda girl that I am) but for some reason thinking about me and him dating, it felt nice. I grew to find out that I actually liked him. After long consideration, I said yes, to my own suprise. There's actually more but I'm just gonna stop there. The dreams were so detailed it almost seemed like a movie or a book. What actually scares me is that we've actually gotten closer over the past few months and people have started to tease us about liking each other. What if my dreams were predicting my future later in high school?? Omg!14.) Talk about a vacationMy favorite was going to Panama City, Florida. It was so beautiful. I loved it because it wasn't so over populated like Orlando and Miami are, it was perfect. We went parasailng, banana boat riding, to sea world, a board walk, a carnival, a zoo, tried new restaurant (gotta love seafood). It was just amazing, it was also a good road trip. It was a 17 hour drive from where we live. Loved it! Thanks for the questions! And sorry the dream explanation was so long, I got kinda into it when writing it out >w

[visionarylifehakz-blog]

Great day on the land. Returning back to Eden. Creating a legacy of Soul 2 Soul Soil Fertility. . . Happy Earth 🌏 & Sun ☀️ Day everyday. Here's a Recipe for Change but you have to make it to feel the benefits. 😂 💓Raspberry Cheesecake Chocolate Cup Cake Recipe with Wild Flowers 🌺 . . It's all about the layers . . We are excited to share this year seasonal berry recipes of . . Wild Berries Raspberry Strawberry 🍓 we have so many variety Amelia Blanc Alpine Strawberry 🍓 Crowberry blackberry Bilberry Black Currants Jostaberry Honey Berry blue berry Red Currants white Currants Cherry 🍒 Plums Pears Damson bullus Wine berry Loganberry Gojiberry & Apples Quince & Medlar . . . . Forest Gardens will Save our Planet 🌎 it's the future of food . . . . . Ingredients for 30 Cupcakes. 1️⃣Base (Crust) Layer . Almonds prepared 250g Honey 🍯 1/2 TBSP Mesquite 2 TBSP Cacao Butter 3 TBSP Goji berry 1 TBSP Ground all press together to form a ball of cookie dough 💡 Put 2 tsp into each cup cake case. Press down really well. . 2️⃣Chocolate Layer . Cacao Paste 1 TBSP Cacao Butter 3 TBSP Honey 🍯 1 TBSP Mesquite 1 TBSP Almond Meal 1 TBSP . . Blend all. Pour a layer on top of each Cookie base crust layer . . . 3️⃣chocolate raspberry almond dollop layer . . Cacao Paste 1 TBSP 20 Raspberry Almonds 1 TBSP Honey 1 TBSP Mesquite 1 TBSP Cacao Butter 1TBSP This mixture sets quickly so speed is of the essence. Or keep on low heat in dehydrator 💡 Place a dollop in each cup cake . . 4️⃣coconut lemon 🍋 Raspberry layer . 1 coconut 200g flesh part 1 TBSP of Honey 🍯 60 Raspberry Cacao Butter 1-3 TBSP (holy flow 🙊) 1 Lemon 🍋Large Fresh Juiced Blend and pour onto dollop . . . 5️⃣chocolate topping layer . . 3 TBSP Cacao Butter Cacao Paste 1 TBSP mesquite 1 TBSP 2 TBSP of Coconut 🌴 Oil honey 🍯 1/2 TBSP Add 1 @foursigmatic Reishi Chilli 🌶 Mushroom 🍄 Mix (optional & necessary you choose one that vibes with you, high vibe, high integrity, pure & premium) ♻️ . . . You can now freeze for 1 hour. Now ready to eat. Because of coconut oil in 5 layer please refrigerate. Eat asap!! (they last 24 hours if your lucky 🍀) 🙊🙉🙈Dress with Bee 🐝 pollen #visionarylifehakz ❤

[visionarylifehakz-blog]

💓Raspberry Cheesecake Chocolate Cup Cake Recipe with Wild Flowers 🌺 . . It's all about the layers . . We are excited to share this year seasonal berry recipes of . . Wild Berries Raspberry Strawberry 🍓 we have so many variety Amelia Blanc Alpine Strawberry 🍓 Crowberry blackberry Bilberry Black Currants Jostaberry Honey Berry blue berry Red Currants white Currants Cherry 🍒 Plums Pears Damson bullus Wine berry Loganberry Gojiberry & Apples Quince & Medlar . . . . Forest Gardens will Save our Planet 🌎 it's the future of food . . . . . Ingredients for 30 Cupcakes. 1️⃣Base (Crust) Layer . Almonds prepared 250g Honey 🍯 1/2 TBSP Mesquite 2 TBSP Cacao Butter 3 TBSP Goji berry 1 TBSP Ground all press together to form a ball of cookie dough 💡 Put 2 tsp into each cup cake case. Press down really well. . 2️⃣Chocolate Layer . Cacao Paste 1 TBSP Cacao Butter 3 TBSP Honey 🍯 1 TBSP Mesquite 1 TBSP Almond Meal 1 TBSP . . Blend all. Pour a layer on top of each Cookie base crust layer . . . 3️⃣chocolate raspberry almond dollop layer . . Cacao Paste 1 TBSP 20 Raspberry Almonds 1 TBSP Honey 1 TBSP Mesquite 1 TBSP Cacao Butter 1TBSP This mixture sets quickly so speed is of the essence. Or keep on low heat in dehydrator 💡 Place a dollop in each cup cake . . 4️⃣coconut lemon 🍋 Raspberry layer . 1 coconut 200g flesh part 1 TBSP of Honey 🍯 60 Raspberry Cacao Butter 1-3 TBSP (holy flow 🙊) 1 Lemon 🍋Large Fresh Juiced Blend and pour onto dollop . . . 5️⃣chocolate topping layer . . 3 TBSP Cacao Butter Cacao Paste 1 TBSP mesquite 1 TBSP 2 TBSP of Coconut 🌴 Oil honey 🍯 1/2 TBSP Add 1 @foursigmatic Reishi Chilli 🌶 Mushroom 🍄 Mix (optional & necessary you choose one that vibes with you, high vibe, high integrity, pure & premium) ♻️ . . . You can now freeze for 1 hour. Now ready to eat. Because of coconut oil in 5 layer please refrigerate. Eat asap!! (they last 24 hours if your lucky 🍀) 🙊🙉🙈 . . ❤️ WILL TRIUMPH ★حب We حب You ★Service To Many Leads To Greatness #visionarylifehakz (at Wales)