Monthly Archives: June 2010

Blueberry Lemon Cheesecake Bars

June 24, 2010

Today I’m home sick. I consider it pretty lucky that this is the first time I’ve gotten ill since beginning nursing school. With the amount of germs I’m exposed to in the hospital, it’s down right amazing, actually. (I even survived my pediatric rotation without so much as a cold!) Worse than the fever and chills, I’ve lost my appetite. You know I’m not well when I’m not thinking about eating. But I won’t disgust you with the details, because you’re here to hear about food.

Since summer and blueberry season have both just arrived, this is the perfect recipe to share! It’s a quick and easy take on cheesecake. I was very happy with how it turned out. The lemon isn’t overpowering and the filling is soft and creamy. The fresh blueberries burst in your mouth with each bite. Even my under-the-weather self thinks these sound absolutely delicious right now. Too bad they disappeared soon after I made them!

Blueberry Lemon Cheesecake Bars

INGREDIENTS

Crust:
2 Tbsp. sugar
1/8 tsp. ground cinnamon
9 graham crackers
1/4 cup (1/2 stick) unsalted butter, melted

Filling:
16 oz. cream cheese, room temperature
2 eggs
1 lemon, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
powdered sugar, for dusting

DIRECTIONS

1. Preheat oven to 325 F.

2. Grease the bottom of a 9×9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners.

3. To make the crust, in a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

4. To make the filling, add the cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed — as the cake bakes they will sink a little more and break down.

5. Bake in the oven for 30-35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into rectangular bars. Dust with powdered sugar.

Fills a 9×9 pan, about 9 bars.

(Adapted from Food Network)

Heather’s Smoked Gouda, Pecan, and Cherry Salad with Green Onion Poppy Seed Vinaigrette

June 1, 2010

I find that I don’t talk much about my non-food life here on this blog. I do spend my time in ways other than grocery shopping, cooking, baking, eating, and food blogging. Like going to school, for instance. But only for 7 more months! In December I’ll be graduating from nursing school and become an RN! That part of my life is also busy and somewhat more interesting than what I eat. But sometimes nursing and food don’t mix so well. It can be unappetizing. Luckily, I’ve grown accustomed to it. Nothing tastes as good on a hospital floor scarfed down in the 15 seconds between a soiled bed change and catheter insertion. But when I get home I can down a plate of pasta while simultaneously describing the sacral ulcer debridement I saw in the OR that day. My husband (who spends his life in people’s mouths- which I find much grosser) doesn’t appreciate my stories during dinner so much. And it would be counterproductive if you, my readers, left here nauseous rather than salivating.

So I stick to the food. And throw in tidbits here and there about what else I do. My summer semester started last week and tomorrow is my first day back in the hospital. I get to survive my first 12-hours shifts in the STICU (surgery trauma intensive care unit) and the rest of my hours will be back on L&D (labor and delivery). I won’t be delivering any babies this time around but rather shadowing a nurse clinician/manager for a leadership class. No matter. L&D is my only love so far and I’m thrilled to be back on that floor in any form (except as a patient- I’m not quite ready for that yet)!

Oh, yes, about this salad. It’s awesome. My friend Heather shared the recipe with me, which I believe she got from her mom. I could go on and on about how good it is, so just believe me. This unique vinaigrette features green onion and pretty poppy seeds. I reduced the sugar by half from the original recipe and it is still very sweet.

Heather’s Smoked Gouda, Pecan, and Cherry Salad with Green Onion Poppy Seed Vinaigrette

INGREDIENTS

spring mix + spinach
pecans, whole or chopped
dried sweetened cherries
red onion, thinly sliced
smoked Gouda, grated

Green Onion Poppy Seed Vinaigrette:
1 whole green onion, ends removed
2 Tbsp. organic cane sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/6 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp. poppy seeds

DIRECTIONS

1. In a blender or food processor, puree onion with sugar, mustard, salt, and red wine vinegar. With the motor running, slowly stream in the olive oil. Add the poppy seeds and pulse to combine.

2. Toss spring mix and spinach and top with pecans, cherries, onion, and cheese. Drizzle with vinaigrette and serve.

Makes about 3/4 cup of vinaigrette.

(Recipe courtesy of Heather Sedwick)