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Letter K Recipes - 2000-09-12 (5)

Kelly~WA (01:41:10) :
Key Lime Cheesecake

Yield: 1 cheesecake

For the crust:
1 1/2 c Fine graham cracker crumbs
2 tb Sugar
1/4 c Unsalted butter, melted and
Cooled

For the filling:
1 1/4 lb Cream cheese, softened
3/4 c Sugar
1 c Sour cream
3 tb All-purpose flour
3 lg Eggs
3/4 c Key lime juice
1 ts Vanilla
1 drop Green food coloring, if
Desired

Whipped cream for garnish
Lime slices, quartered for Garnish
Mint sprigs for garnish

Make the crust: In a bowl stir together the crumbs and the sugar and
stir the butter in well. Pat the mixture evenly onto the bottom and 1/2
inch up the side of a buttered 10-inch springform pan and bake the
crust in the middle of a preheated 375F oven for 8 minutes.

Transfer the pan to a rack and let the crust cool. In a bowl with an electric
mixer, beat together the cream cheese and the sugar until the mixture
is smooth; beat in the sour cream, the flour, the eggs, 1 at a time,
beating well after each addition, the lime juice, the vanilla, and the
food coloring, and beat the mixture until it is smooth. Pour the filling
over the crust.

Bake the cheesecake in the middle of a preheated
375F oven for 15 minutes, reduce the temperature to 250F, and bake
the cheesecake for 50 to 55 minutes more, or until the center is
barely set. (The cheesecake will continue to set as it cools.) Let the
cheesecake cool on a rack and chill it, covered, overnight. Remove
the cheesecake from the pan and transfer it to a cake stand.

With a pastry bag fitted with a decorative tip, pipe the whipped cream into
rosettes on the cheesecake. Garnish the cheesecake with the lime slices and the mint sprigs.

Kelly~WA (01:40:17) :

Key Lime Mousse
Yield: 6 servings

2 Envelopes unflavored gelatin
1/4 c Cold water
1 c Boiling water
1 c Fresh lime juice
1 tb Grated lime rind
1/2 c Sugar
3 c Nonfat yogurt cheese*

Dissolve gelatin in cold water. Add boiling water and stir until dissolved.
Add lime juice, rind and sugar. Stir well. Mix in yogurt cheese until
smooth (food processor works well). Pour into a deep 9 inch pie pan,
or pour into small individual-serving-size containers. Chill until firm.

Kelly~WA (01:39:38) :

Sautéed Kohlrabi and Apples

4 tablespoons (1/2 stick) butter or margarine
4 small kohlrabi, peeled and cut into thin slices
1 Granny Smith (tart) apple, cored and cut into thin wedges

Melt 1 tablespoon butter in a non-stick skillet. Sauté the
kohlrabi slices until they are bright green (about 5
minutes). In a separate skillet, sauté the apple wedges in
the remaining margarine until softened and slightly
browned (about 5 minutes). Toss with the kohlrabi and
serve immediately. Servings: 4

Kelly~WA (01:37:00) :

Bi-Color Gratin

1 large kohlrabi
2 large sweet potato
1 large white onion
1/2 cup fresh bread crumbs
4 tablespoons olive oil
salt to taste
pepper to taste

Slice kohlrabi, sweet potatoes and onion in thin rounds.

Spread olive oil in a round baking dish, sprinkle with bread crumbs and place onion
rings on them. Bake in a preheated 400 degree oven for 20 minutes, or until onions
are slightly browned.

Remove from oven and place a layer of sweet potatoes on onions, then a layer of
kohlrabi, sweet potatoes again and finish with kohlrabi. Season with salt and
pepper.

Pour a glass of water on vegetables, large enough to moisten all of them. Cover
tightly with aluminum foil and bake for 45 minutes, until all liquid has been absorbed
and vegetables have become tender.

When done, invert on serving plate and cut in wedges.

Serves 4-6 people.

Kelly~WA (01:35:51) :

KOHLRABI SAUTE

4 md Kohlrabi bulbs
1 tb Butter or margarine
1 tb Olive oil
1 Garlic clove -- finely chopped
1 md Onion -- chopped
1 tb Lemon juice
2 tb Parsley -- chopped
Salt & freshly ground pepper
2 tb "Lite" sour cream

Peel the tough outer skin from the kohlrabi, then
coarsely grate the bulbs. In a skillet, heat butter
and olive oil. Add garlic, onion and kohlrabi and
saute, stirring for 5 to 7 minutes until kohlrabi is
tender crisp. Stir in lemon juice and parsley, then
season with salt and pepper to taste. Stir in sour
cream, and serve hot.

Yield: 4 to 6 servings