Refrigerator Mango Cheesecake

 

 

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My Auntie also shared her recipe for Refrigerator Mango Cheesecake. It is a breeze to do  and I will bring this to a retirement party for a good friend, Ms. Phu. Still attempting to make a last minute collage for her, need to search our old pictures that will really amuse her tomorrow night. So let’s make this no bake cake, just need an overnight refrigeration.

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INGREDIENTS:

3 mangoes (3 for purée and 1 for garnishing)

1 cup graham crackers (ground)

3 tbsp. brown or white sugar

3 tbsp. melted butter

3/4 cup confectioner’s sugar

3/4 tsp. vanilla extract

1 8 oz. Philadelphia cream cheese

200 ml heavy whipping cream

1 tbsp. lemon curd

2 tbsp. Knox unflavored jelly

2 tbsp. warm water

saltine crackers

2 tsp. granulated sugar.

 

PROCEDURE:

1. Peel off the skin of 3 yellow mangoes and purée in a blender or food processor. Leave fourth one to set aside for garnishing later.

2. Mix in a glass bowl 1 cup ground Oreo cookies, brown sugar, and melted sugar then pour into a springform pan. With the bottom of the round glass, flatten the mixture making a crust, refrigerate till formed.image

3. In a glass bowl with 2 tablespoon boiling water dissolve 2 teaspoon sugar then whisk in 2 tablespoon Knox unflavored gelatine until it  dissolves and pour into the mango puree.

4. Beat the cream cheese with the confectioner’s sugar then add heavy cream but don’t over beat.

5. Take the springform pan out with the base crust already cold and firmed. Add 1 tablespoon of lemon curd and stir into the cream cheese mixture until it thickens a little bit. Pour into the springform pan and refrigerate again.

6. Line the saltine crackers up in single file, and cut with kitchen shears (don’t break them with your fingers as they fall apart easily). Then use the broken pieces to fully bridge the gap covering the white cheese cake layer.image

You should have a layer like this…image

8. Now cut the last peeled mango and decorate on top and cover with Saran Wrap and refrigerate overnight.image

So here it is folks, the sweet taste of the cheesecake mixture is broken down by the tartness of the mangoes, it’s pretty tasty.

-Peaches, Masarap!!!

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Filipino Beef Morcon (Stuffed Rolled Beef With Gravy)

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My stepmom visited us from Baltimore for a Thanksgiving holiday; she shared her superb cooking skills and helped me prepare this popular Beef Morcon. It’s a kind of rolled piece of meat stuffed with bacon, boiled eggs, sausage, pickles, carrots, red bell pepper and cheese, simmered with sauce and cooked with the right tenderness.

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INGREDIENTS:

2.2 lbs. round or Sirloin beef (sliced and flattened producing 4 sheets of beef)

1 large carrot (sliced lengthwise into strips)

2 whole sweet pickles (sliced lengthwise into strips)

4 hotdogs (sliced lengthwise into strips)

4 hard boiled eggs (sliced into halves)

Cabot Pepper Jack cheese (sliced lengthwise into strips)

 

FOR MARINADE:

1/4 cup lemon juice

4 cloves garlic (crushed)

1 -2 pieces Chipotle pepper in Adobo sauce (seeded and chopped finely

1 tsp. each of Himalayan pink salt and ground black pepper

 

FOR MORCON SAUCE:

5 cloves garlic (crushed)

1 medium onion (chopped coarsely)

1 8 oz. tomato sauce

3 cups broth + drained marinade

1/2 tbsp. ground black pepper

2 huge bay leaves

2 tbsp. Better For You Bouillon Roasted Peppers

1 tbsp. soy sauce

 

PROCEDURE:

1. Flatten the beef with a meat pounder, season the beef slices generously with salt and pepper, front and back, add the rest of the marinade ingredients in a non-reactive huge bowl and let it marinate for few hours or overnight inside the refrigerator.image

2. While the marinated beef is soaking on its flavor, slice up all the stuffing ingredients lengthwise into strips like this in the picture. You can boil the eggs too and slice into halves.image

3. Lay a beef sheet flat  in a wide platter and assemble the stuffing from bacon, carrot, hotdog, pickles, bell pepper, cheese, and egg halves. With both of your hands, tightly gather each side of the beef with stuffing and roll it all up.image

4. Tie securely with some kitchen twine or string.image

5. Roll the tied Morcon  with flour gently until all areas are covered with flour.image

6. In a large pan, add enough oil to cover the morcon on medium heat. Ease the Morcon down only when oil is hot enough and brown the Morcon on all sides.image

7. When done, gather each Morcon very carefully  and set aside in a  big platter to rest. With the same pan with its remaining oil there, sautée garlic and onions until translucent, pour the marinade and 2 cups of water to cover and add a tablespoon or two of Better Than Bouillon Roasted Beef Base and stir very well. Add crumbled bay leaves, 1/2 tablespoon ground black pepper and tomato sauce. Simmer over low heat with cover for 45 minutes and by the last 5 minutes add chopped potatoes and carrots and lastly a few slices of bell peppers. When the broth is reduced in half, add 1 tablespoon of soy sauce, simmer again until thick in consistency (remove potatoes and carrots before simmering again). You can sieve the broth if you want or leave the gravy that way.[

8. Don’t overcook the Morcon and check for tenderness by piercing with a fork; when the meat is tender enough, turn off the stove and gather the cooked Morcon and let it rest on the kitchen table (when it’s too tender, the beef will crumble during slicing, so you want a little firmness).image

9. When ready to serve, cut the strings and slice evenly with a sharp knife then  pouring the thickened sauce on top and decorating the cooked potatoes, carrot, and sliced peppers all around the Beef Morcon and pour gravy in the middle or serve it on the side.

Served this Beef Morcon after Thanksgiving lunch with friends and family. Frogmore Stew here also, yum yum!image

– Peaches, Masarap!!!

“Sopas na Pabo” or Leftover Turkey/Penne Soup

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In our home country we call it “Sopas” but since we are adding turkey and not chicken we now call it “Sopas na Pabo.”

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INGREDIENTS:

Left-over turkey meat with bones

3 cloves garlic (minced)

1 medium red or yellow onion (sliced)

1 carrot (peeled and julienned)

1 cup celery (diced)

1/2 cup green cabbage (sliced very thinly)

2 pieces yellow and red mini peppers (sliced)

I tbsp. olive oil

filtered water to cover the turkey meat with bones

1/4 box penne

1 tbsp. fish sauce

salt and pepper to taste

A thumb sized amount of ginger (sliced very thinly)

1 small can of Vienna sausage (cut in small rounds)

Carnation Evaporated milk

 

PROCEDURE:

1. Boil leftover meat and bones in a huge stockpot with filtered water to cover for 1-2 hours throwing in 3 garlic cloves, 1 chopped celery, 2 yellow onions (quartered), 1 tablespoon of peppercorn, cubed half carrot. When done, pick huge pieces of meat, set aside for sautéing later, and discard the bones and sieve the stockpot liquid.

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2. Sauté minced garlic in soup pot with olive oil over medium heat, then add sliced onion, ginger, turkey meat, and Vienna sausage until meat is slightly brownish, then add the penne.

3. Add fish sauce and pepper to taste then add the sieved turkey broth.

4. Add carrots, celery, mini peppers, and cook for 2-3 minutes until vegetables are crunchy, season with black pepper. Serve immediately while still piping hot..

This soup will not only warm your body but your soul too.

– Peaches, Masarap!!!

Spinach Dip

image I served this Thanksgiving Day  and everybody just like it. I got this recipe from my co-worshiper in our 2000 Hail Mary Prayer Group. I noticed her bringing this combo every 1st Saturday of the month without fail and it will usually be gone before we conclude our prayer.

INGREDIENTS:

2 small square package of frozen spinach( thawed and squeezed dry)

16 oz. sour cream

1/2 cup plain yoghurt or mayonnaise

1 can of water chestnuts in water( drained and chopped)

1 envelope pre-packaged onion mix

PROCEDURE:

Mix all ingredients above and stir well to blend and refrigerate till ready to serve. You can cut up assorted vegetables to dip or get a package of Tostitos Scoops. You can put a small glass tiny spoon to prevent double dippers.

-Masarap, Peaches

Roast Turkey with Lemon, Onion, and Parsley Stuffing with Gravy

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I watched a Gordon Ramsay Christmas special on YouTube and I’ve decided to retire my century old recipe and embrace Ramsay’s take on it. I got an organic 15 pound turkey from Costco (no antibiotics, no hormones) and had it thawed in the refrigerator since Saturday.

Also, thanks to Wasabi Lips by Amber Hewitt who posted a step by step procedure. I’d say that for my first try, the recipe was a success. Hope that you guys have a good Thanksgiving day too!

 

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INGREDIENTS:

5 – 5.5 kg (11-12 pound Norfolk Black or Bronze free range turkey)

Sea salt and freshly ground black pepper

2 onions, peeled and halved

1 lemon halved

1 bulb garlic, halved horizontally

6 bay leaves

olive oil to drizzle

8 strips smoked streaky bacon

 

Flavoring (Herbed Butter):

1 lb butter at room temperature

1 tbsp. olive oil

2 small onions, halved

3 garlic cloves peeled, crushed

small bunch flat leaf parsley, leaves only (chopped)

3-4 bay leaves

zest of  1 lemon and its juice

sea salt and freshly ground pepper

PROCEDURE:

1. Pre-heat oven to 425°F. Meanwhile, prepare the herbed butter. Put the butter into a large bowl and season with salt and pepper. Add 1 tablespoon olive oil and mix well with zest of lemon and its  juice, add crushed garlic, crushed bay leaves and chopped  parsley leaves help make for a good mix.

2. Remove the giblets from the turkey cavity. Wash, drain, and paper towel dry. Season the  cavity well with salt and paper then stuff with onions, lemon, garlic halves, and two bay leaves.

3. With your hands, loosen the skin on the breast from both ends of the bird so that you can stuff the herbed butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast, feel your way under the skin and out towards the leg, loosening the gap.

 

4. Stuff half the butter into the opened spaces under the skin. Turn the bird around, making sure not to break the skin, then take 1/4 of the butter, form it into a ball then stick it and slide it down. Pull the top of the breast and slide down. Turn the bird around and stuff underneath all the skin. Stuff 1 bay leaf on each side of the breast.

5. Place the bird in a large roasting pan breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil.

6. Roast the turkey in the hot oven for 10 to 15 minutes at 425°F to keep it moist and brown. Take the tray out of the oven, baste the bird with the pan juices and cover the breasts with bacon to keep moist.

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7. Baste again, and lower the oven settings to 350°F and cook for about 2.5 hours (calculating 30 minutes  for every additional pound, basting every so often).

 

8. Take the turkey out of the oven, and stick knives on each side. If the juices run clear, you’re done. Otherwise, if the juices run pink, roast for another 15 minutes and check again. Another method is to insert a skewer into the thickest part of the leg and run the juice test.

9. Transfer the turkey to a warm platter, and remove the parson’s nose, wings, and tips of the drumsticks, reserve for gravy. Let the turkey rest for the same amount of time you cooked it.

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Turkey Gravy:

1. Drain the fat, remove bacon, remove roasted lemon, onions, and garlic halves. Cut up the bacon and put on tray. Chop lemon, onions, and garlic halves and a sprig of rosemary and place on tray. Add 3 chopped tomatoes.

 

2. Throw in the turkey parts you cut off earlier, and pour 1 liter of dry cider. Pour resting juices from the turkey.

 

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3. When reduced in half, mash the mixture with a potato masher as it is boiling. Pour chicken stock, and taste test. Sieve with the back of a spoon and sweep with another sprig of rosemary.

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4. Crush walnuts and add to the bottom of a gravy boat and add the boiling gravy mixture.

A big shout out to Chef  Gordon Ramsey and Amber Hewitt of Wasabi lips. Again, let’s enjoy the rest of the  Thanksgiving evening. Awaiting for my eldest son to arrive home and we will surprise him with my new roast turkey recipe.

-Peaches, Masarap!!!

Hickory Smoked Spiral Ham

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If you guys are suddenly faced with the dilemma of unexpected additional guests this Thanksgiving and you need additional food with less preparation, worry not: just grab one of these beauties from Costco or any supermarket.

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Here’s how it looks, front and back. You can’t go wrong because the preparation is at the back of the wrapper with the ham glaze mix (brown sugar, spices, sugar, and honey powder). This is fully cooked and already pre-sliced.

 

PREPARATION:

1.Pre-heat the oven and remove all packaging materials. Remove the small round plastic at the bottom of the ham.

2. Place ham in shallow roasting pan, position the ham with flat/face-side down. Cover tightly with aluminium foil.

3. Bake at 275ºF 12-15 minutes per pound until heated through. My ham weighs 11.54, close to 12 pounds so I will bake it close to 3 hours or for 2 and 1/2 hours.

4. Remove ham out of the oven after 3 hours or less then prepare the glaze. Increase oven temperature to 425ºF. You can substitute orange juice,pineapple juice or cranberry juice, apple cider or Angry Orchard Hard Cider for water.

5. Blend ham glaze contents with 3 or more tablespoons of hard cider or Apple cider in a small saucepan, stirring until it boils, then turn off the stove and glaze the ham. Brush or spoon the glaze over the ham, as well as in between each slice.

6. Bake uncovered at 425ºF for 8-1o minutes. Remove ham out of the oven and let it stand on the kitchen table for 3-4 hours so the flavor will blend well.

A great combo with the ham is French baguette or dinner roll and gourmet cheeses. Some ice cold cream soda is my personal drink to go with it all.

Let’s all try to have a stress free Thanksgiving Day this Thursday. Cheers everybody! Happy Thanksgiving to all!

– Peaches, Masarap!!!

Chocolate Cracker Bark

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Got this recipe from Kristina Kordesh, a former Nurse Practitioner in our unit. I remembered tasting it during one of our parties after she gave me a piece. The preparation and method of cooking is a bit tedious because of the gooey melted chocolate, so let’s get messy…

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INGREDIENTS:

34-40 saltine crackers

2 sticks (1 cup) butter

1 cup light brown sugar

1 and 1/3 cups or 8 oz. semi-sweet chocolate chips

 

PROCEDURE:

1.Pre-heat oven to 325ºF and line a cookie sheet with foil. Spray foil with Pam.

2. Arrange the crackers on the foil tightly together.

3. On a stove-top, melt 1 cup butter  and mix in 1 cup light brown sugar until it completely dissolves and turns into a caramelized mixture.

4. Pour the carameralized mixture over the crackers, covering the crackers as evenly as possible.

5. Put the sheet of crackers into the oven and bake for 3-4 minutes until caramel is bubbling hot.

6. Remove from the oven and top with chocolate chips as the chips melt; spread carefully with a knife or a metal cake spatula to cover the crackers, being careful not to break the crackers as they’re quite brittle at this point. You can pick each cracker up individually to spread the chocolate, but the crackers will probably break.

7. Allow to cool, then freeze them. Take out from the freezer when ready to serve and break apart into varying pieces. Make a lot of batches as they go fast!

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Shout outs to Super KK (Kristina Kordesch) for this recipe.

– Peaches, Masarap!!!

Sweet & Spicy Cracker Bark

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Got this recipe many years ago from a newspaper; the page was really torn and I couldn’t see who wrote it, but it’s sooo good! They go so fast.

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INGREDIENTS:

1 cup butter

1 cup brown sugar

1/2 tsp. cayenne pepper

1/2 tsp. salt

1/2 tsp. pumpkin spice blend

1/2 tsp. ground black pepper

1 package saltine crackers

1/4 cup toasted sunflower seeds

1/2 cup crumbled crisp cooked bacon

 

PROCEDURE:

1. Line a rimmed baking sheet or place an aluminium foil baking sheet atop an unrimmed baking sheet and coat with cooking spray.

2. Arrange saltine crackers in a single layer covering the entire baking sheet like this:image

3. Mix all the ingredients in a pot excluding the sunflower seeds and crisp bacon.image

4. Combine over medium heat, bring to a simmer and stir to combine. When it thickens, pour the mixture over the crackers, spreading until the crackers are evenly covered.image

5. Bake at 350ºF until golden brown and bubbly for 5 minutes. Sprinkle the top with 1/4 cup toasted sunflower seeds and 1/2 cup crumbled crisp cooked bacon.

6. Allow to cool completely. Make a lot because they will be gone so fast.

-Peaches, Masarap!!!

Asparagus Baby Bella Mushroom Sausage Casserole

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Finally got my 2 nights off and as I looked inside my fridge, I saw asparagus, baby bella mushrooms starting to wilt and I needed to empty my fridge to accomodate my 15 pound turkey to thaw by Saturday .  As per USDA food safety guidelines, you should cook the turkey immediately after you do the cold water thawing, allowing 30 minutes per pound, thus a 12 to 16 pound turkey needs 6 to 8 hours and water is to be changed every 30 minutes. However, thawing in the refrigerator requires 24 hours per 5 pounds therefore a 15 pound turkey needs 3 days inside the refrigerator, placed in a container to prevent leakage and a fully thawed turkey can still remain in the refrigerator for 1-2 days before cooking. So guys, let’s have a safe turkey thawing. Enough of my turkey tangent,  let’s get back to my casserole.

imageHere’s how I need to think fast or my vegetables will soon go to the garbage bin. Let’s prepare this casserole.

 

INGREDIENTS:

2 garlic cloves, minced

1 package of asparagus (ends snapped, cut in very small rounds but leave the spears 1 and 1/2 inch long)

24 oz. Organic Baby Bella Mushrooms

6 eggs

1 piece day old French baguette (broken into small pieces)

3 links of Italian fennel sausage (boiled and sliced in thin rounds)

1/2 cup sliced scallions

1/4 cup sliced leeks

6-8 pieces of cherry tomatoes (halved)

1 red mini peppers (seeded and julienned)

3 orange mini peppers (seeded and julienned)

1/2 tsp. each of Himalayan salt and ground black pepper (to season the asparagus)

2 cans 12 fl oz. Carnation evaporated milk

4 pieces sundried tomatoes (sliced thinly)

1 piece Chipotle in adobo sauce (seeded and chopped finely with gloved hands)

2 tsp. ground yellow mustard

2 and 1/4 cups shredded cheeses

1 tsp. Himalayan pink salt

1/2 tsp. coarsely chopped peppercorns

 

PROCEDURE:

1. Spray Pam in a non-stick Caphalon pan and throw in the Italian sausage rounds, stir until fat gets extracted then throw in minced garlic to flavor the sausage until fragrant. Add the leeks and the Chipotle pepper then the mini peppers and half of the scallions.  Gather them and put aside in a bowl.

2. With the same pan, sauté the asparagus for 2 minutes, season with 1/2 teaspoon each of salt and black pepper and add the mushrooms for another 2 minutes until mushroom sweats, then the asparagus spears for the last minute, stirring well, turn off the stove and cover the pan, then place on a huge glass bowl to cool down.

3. Break the eggs into another large bowl add 2 cans of evaporated milk, stir in mustard, 1 tsp salt, 1/2 tsp of coarsely ground black pepper with an electric mixer in medium speed.

4. Gradually stir in sausage, sauteed asparagus/mushrooms, sauteed mini peppers, 2 cups only of shredded cheese, remaining sliced scallions. Stir well and taste to adjust seasoning as per preference.

5. Spray Pam in a very wide, 9 by 13 sturdy baking dish and spread the few bread slices then ladle the solids into the tray leaving the liquid for later. Once fully packed, arrange the asparagus spears in the middle of the mixture and arrange the halved cherry tomatoes around  the middle of the mixture. Ladle the liquid into the tray making sure you cover the whole tray. Push down the mixture  with the palm of your hand so the hard baguette gets soaked with the liquid.

6. Sprinkle with the remaining 1/4 cup of shredded cheese avoiding  the asparagus spears in the middle and keep the halved tomatoes peeking through the sprinkled cheeses. This is how it should look before baking.

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7. Bake at 375ºF  for 25-30 minutes until the eggs are set and puffy. Let it cool down and you can eat it now or you can freeze it and take out this coming Thanksgiving Day if suddenly you are confronted with more unannounced guests, just set aside on the kitchen table for 30 minutes before re-heating in the oven until heated through. Problem solved.

You can make it all vegetarian by omitting sausage and adding caramelized onion instead. Hey elliebleu and all my dearest vegetarians, you can make this recipe by replacing all meat based ingredients with plant-based ingredients.Okay?

– Peaches, Masarap!!!

 

Cheese-Stuffed Dates and Chestnuts

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For those who are thinking of an appetizer to prepare this Thanksgiving day, this one is a regular in our household. One holiday I couldn’t figure out an appetizer to make in a short amount of time, so I gathered the roasted chestnuts and placed them in the middle of the plate and added these cheese-stuffed dates all around it and voila! It’s really quick to make!

 

INGREDIENTS:

Pimiento Cheese bar

1 package of dates

1 box of roasted chestnuts

 

PROCEDURE:

1. Place generous amount of chestnuts in the middle of the serving tray you wanted to use.

2. Slice a couple of dates in the middle, remove the pit, then cut a thick slice of pimiento cheese and stuff inside the date.

3. Continue working on it until you’ve completed a full circle of dates all around the chestnuts. Cover with Saran wrap then place on the dining table until ready to serve.

Here’s how it looks with Saran wrap cover on it. And I used a variety of cheeses here, but no chestnuts. I personally like the addition of chestnuts in the middle. Don’t you think so? But quick! Get these ingredients for a stress-free appetizer for the big day.

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Thanksgiving is fast approaching, many of us are scrambling to plan meals around the turkey bird, roast chicken, or filet mignon and some are figuring out which lunch or dinner they are attending. And oh by the way always bring a bottle of red or white for the hostess and a bunch of fresh flowers. And don’t bring a dish that might sabotage her repertoire, unless she personally asks you to bring a specific dish to complete her menu planning.

A very good and Happy Thanksgiving is around the corner! I will definitely let go of my century old Roast Turkey with 7-Grain Bread Stuffing and am opting for Gordon Ramsey’s Roast Turkey with Gravy. I want to give quick shout out to all my Jamaican friends who are waiting for my Jamaican Rum Cake/Pudding again.

– Peaches, Masarap!!!