© Drain grape leaves, and lay one flat with the seamed side facing up, begin rolling, One does this by taking a grape leaf and putting a In a large bowl mix meat, spices, rice, tomatoes, shallots, garlic, and herbs, I used my hands to do this, make sure each ingredient is well incorporated. I like 85/15 for thisġ Jar, brined grape leaves, if you live on a wine vineyard in Napa or something feel free to use fresh leaves, just salt and blanch beforehandġ cup long grain rice, you can use quinoa or another fast cooking grain if you wishģ cups salty beef stock, you need it to be a bit salty to flavor them, so add a few teaspoons sea salt to average stock, that should do the trick or use a good quality bouillon Use a spoon to flatten down the cheesecake so it's level.Ĭover top of cheesecake with Whipped Cream.ĭolmathes (Stuffed Grape Leaves or Squash Blossoms)ġ 1/2 pounds ground lamb or beef, or mix. Place scoop into prepared Coconut Macaroon Cup with melted chocolate. Use an ice cream scoop to take a scoop of cheesecake from the deeply chilled slice. Spread Melted Chocolate inside cooled Coconut Macaroon Cup. Transfer to pre-heated oven and bake until light golden brown (approximately 20-24 minutes).Īllow to cool before assembling cheesecake cups. Use the bottom of a glass or small plastic container to press down and tightly pack the coconut into each well. Use your fingers to press the mixture into the bottom & sides of each well to form the shape of a cup. scoop to scoop ¼ cup of Coconut Mixture into each well of the muffin tin. Spray non-stick spray into a 12-well muffin tin. Stir to evenly coat all the coconut.Īdd Melted Butter and continue to stir until coconut is evenly coated. Place the Coconut Flakes in a large mixing bowl and stir with a spatula to breakup any chunks.Īdd the Egg Whites & Vanilla. Sundae Toppings (We recommend Toasted Coconut, Toffee Pieces & Dark Chocolate Shavings) Butter, melted and cooled slightlyĭeeply Chilled Slices of The Cheesecake Factory Cheesecake (We recommend White Chocolate Raspberry Truffle™, Dulce De Leche Caramel & Vanilla Bean Cheesecake) Refrigerate several hours before serving.2-1/2 cups Coconut Flakes, shredded & sweetenedĤ TBSP + 1-1/2 tsp. I drizzled chocolate over the vanilla bean mousse and then piped the whipped cream roses around. Spread the whipped cream on top and then drizzle the chocolate on top OR instead of spreading whipped cream you can pipe it on after drizzling the chocolate over the mouse.After the cheesecake has cooled spread the mousse evenly on top.Gradually add powdered sugar and then vanilla beans, beating until stiff peaks form. In cold mixing bowl, beat whipping cream until soft peaks form.Fold in the whipped cream from the fridge slowly then put back in fridge. Now in a bigger bowl beat cream cheese and melted chocolate together until fluffy. In a small bowl melt chocolate and *let it cool! (You will be mixing in the whipped cream and if the chocolate is even the slightest bit warm it will deflate the whip cream). Gradually add powdered sugar until stiff peaks form. In a cold mixing bowl beat 1 cup cream until soft peaks form.When you take this out the oven it will be jiggly and you will think its not cooked but it will set up beautifully once it is cooled. Pour this mixture into the graham cracker crust. Now add sour cream, corn starch, and vanilla beans, blend until smooth. Combine cream cheese and butter and mix well then add sugar mix till all sugar is incorporated.Bake at 375º for 8 minutes or until edges are slightly brown. Line a springform pan with non-stick foil. Add the egg yolk and vanilla, then stir in the melted butter.
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