special occasions

With the Gamecocks on their way to the final four, a blue cheese fondue with blackened crab&nbsp;is&nbsp;an ideal southern snack to have while watching the games.Photo and recipe courtesy of Table 301 Restaurant Group

Black and Blue Cheese Fondue

olive oil

fresh garlic, minced

white wine

chicken stock

heavy cream

blue cheese, crumbled

cornstarch

water

backfin crabmeat

creole seasoning

vegetable oil

Cook the garlic in a sauté pan with the olive oil until the garlic softens and lends its flavor to the oil, but do not brown the garlic.

Add the wine and chicken stock and simmer until the liquid is reduced by half.

Add the cream and simmer until the liquid is reduced by half again.

Using an immersion blender, incorporate the blue cheese.

Meanwhile, combine the water and cornstarch to make a slurry.

When the fondue is simmering again, drizzle in the slurry and stir until the fondue is thick enough to coat the back of a spoon.

Pick through the crabmeat and remove any bits of shell, taking care not to shred the crabmeat.

Heat a small amount of oil in a nonstick skillet to the smoking point and add the crabmeat.

Allow the crab to sit for 1 minute and sear. Flip or stir the crabmeat and sear again.

Pour the blackened crab on top of the hot blue cheese fondue.

Serve with warm potato chips. Top with a sprinkling of creole seasoning if desired.

Line 2 baking sheets with parchment. In a large bowl, combine the beans, corn, jalapenos, tomato, onion, cilantro, sour cream, hot sauce and salt. Mix well,

Mexican Potstickers

corn kernels

jalapeno chiles,

tomatoes

red onion

cilantro

sour cream

hot sauce

salt

wonton wrappers

Vegetable oil,

Bring a pot of water to a boil, salt it, add the spaghetti and cook until just shy of al dente. Drain, reserving a ladleful of the pasta cooking water.

Spaghetti Aglio e Olio

Salt

spaghetti

olive oil (EVOO)

anchovy

garlic, chopped

red pepper,

Black pepper,

parsley

In a saucepan, heat the chicken broth until barely simmering; cover to keep hot. In another saucepan, heat the olive oil over medium heat. Add the onion, garlic

Bay Scallop Risotto

chicken broth

onion,

garlic,

prosciutto

arborio rice

dry white wine

saffron

bay scallops

flat-leaf parsley

parmesan cheese

butter

In a large bowl, toss the arugula with 1 1/2 tablespoons vinegar and 1 tablespoon olive oil; season with salt and pepper. Transfer to a platter.  In the same

Tomato, Mozzarella and Arugula Salad

baby arugula

red wine vinegar

Salt and pepper

tomatoes,

mozzarella cheese,

red onion, thinly sliced

basil

mint

Usually reserved for special occasions, this dish is traditionally served with boiled eggs, so it works well with the turmeric boiled egg curry (also available onilne), says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.

Spiced saffron and cashew rice

ghee

onion, finely chopped

cardamom pods, bruised

cinnamon quill

cloves

star anise

x 10cm pandanus leaves (from Asian food shops)

(500 grams) basmati rice, rinsed, drained

(625 milliliters) coconut milk

curry leaves

(60 grams) ghee

onion, thinly sliced

tbs brown mustard seeds

cashews

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5348771529001-5981818033001

&ldquo;In choosing a ham, ascertain that it is perfectly sweet, by running a sharp knife into it, close to the bone; and if, when the knife is withdrawn, it has an agreeable smell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive smell, the ham is bad.&rdquo; &mdash; Mrs. Beeton&#39;s Book of Household Management

This recipe, written in 1861, may seem antiquated, but it is a throwback to the Edwardian and Victorian eras. It was a typical main course served at dinner parties; stewed beef was also a popular centerpiece.

Boiled Ham Recipe

breadcrumbs,

parsley,

If the ham has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of its being very hard. Wash it thoroughly clean, and trim away from the underside all the rusty and smoked parts which would spoil the appearance.

Put it into a large pot, with sufficient cold water to cover it; bring it gradually to boil, and as the scum rises, carefully remove it. Keep it simmering very gently until tender, and be careful that it does not stop boiling, nor boil too quickly. A ham weighing 10 pounds will take 4 hours; one weighing 15 pounds will take 5 hours.

When done, take it out of the pot, strip off the skin, and sprinkle over it a few fine breadcrumbs, put a frill of cut paper round the knuckle, and serve. If to be eaten cold, let the ham remain in the water until nearly cold: By this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot; it should, however, be borne in mind that the ham must not remain in the saucepan all night.

Looking for veggie bbq ideas? Try this beetroot burger recipe this summer. Beetroot helps maintain normal blood pressure too, so double win! 


Beetroot burger

green lentils

shallot

garlic

breadcrumbs

eggs

Sesame burger buns

lettuce

cheddar cheese

tbsp plain yogurt

dill

onion

A few sliced gherkins

At Christmas my grandmother always made an extra one just for me!

Famous Chocolate Refrigerator Roll

Vanilla

Whipping cream whipping cream, whipped

Chocolate cookies FAMOUS Chocolate Wafers

not set

Your favourite chicken curry recipe just got healthier. This gently spiced butter chicken curry is made with low-fat yogurt instead of cream, making it a lighter alternative to the classic. Mop it all up with basmati rice or fluffy naan bread for a delicious homemade curry that tastes so much better than a takeaway.

Healthier butter chicken

low-fat natural yogurt

ginger,

garlic, crushed

red chili, finely chopped

tsp cumin

tsp turmeric

tsp garam masala

½ lemon, juiced

chicken breasts,

tin chopped tomatoes

½ tsp smoked paprika

tsp fenugreek

½ tsp garam masala

¼ tsp chilli powder

tomato purée

low-fat yogurt

fresh coriander, roughly chopped

basmati rice

Herb and garlic dip

spring onions/shallots

g cream cheese

tbsp natural yoghurt

chives

vegetable crudités

Place garlic, parsley and spring onions/shallots into mixing bowl, then chop <nobr>3 sec/speed 7</nobr>. Scrape down sides of mixing bowl with spatula.

Add cream cheese and mix <nobr>20-40 sec/speed 4.5</nobr> or until all cream cheese is incorporated. Adjust the consistency with yoghurt or milk to achieve your desired consistency. Place in a serving bowl. Sprinkle dip with chives and serve with crudités (see Tips).

This Chocolate Fudge Truffle Cheesecake is a chocolate-lover&#039;s dream dessert. It is a new take on my Chocolate Fudge Cheesecake recipe--made even better, and more chocolaty! More Fudgy! It reminds me of a wonderful chocolate candy truffle. So yummy! 

Chocolate Fudge Truffle Cheesecake

graham crackers (crushed)

sugar

baking cocoa

oz bittersweet chocolate chips (Ghirardelli brand preferred)

oz cream cheese (room temperature)

brown sugar

baking cocoa powder (Ghirardelli)

heavy whipping cream

vanilla extract

oz semi-sweet chocolate bar (for ganache + shavings)

butter (melted)

Reddi-Wip (for garnish)

chocolate syrup (for garnish)

Preheat oven to 325℉. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare graham crackers by placing one sleeve of crackers in a plastic freezer bag. (One sleeve will equal approximately 1 cup of crushed crumbs.) Using a rolling pin, roll over the crackers until finely crushed.

In a glass bowl or measuring cup, heat butter in the microwave for 20-30 seconds until melted.

In a small bowl, combine graham cracker crumbs, granulated sugar, and baking cocoa. Add melted butter and mix to combine.

Press firmly onto the bottom of a 9-inch springform pan.

Prepare the Crust

Fill the bottom of a double boiler about 1/3 full with water. Place bittersweet chocolate chips in the top portion of the boiler. Bring to a boil over medium heat and then turn off the heat.

Stir occasionally until chocolate has completely melted. Set aside until ready to use.

Place softened cream cheese in the bowl of a food processor. Pulse until smooth, scraping sides as needed, about 90 seconds. Add granulated sugar, brown sugar, and cocoa powder to the cream cheese and pulse again until combined and smooth.

Add in the large eggs, heavy cream, and vanilla extract. Mix until combined, about 20 seconds. Add the melted chocolate and pulse for another 20-30 seconds until the chocolate is thoroughly blended.

Using a rubber spatula, scrape the filling from the bowl and spoon into the prepared crust.

Place the springform pan in the middle of the preheated oven. Bake for 75-80 minutes until the center of the cake is set, but slightly jiggly in the center. The cake will finish setting as it cools.

Run a knife around the sides of the pan to loosen. Cool completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or aluminum foil and cool in a refrigerator for 4- 6 hours before removing from pan.

Make the Cheesecake

Place whipping cream and butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted. Break semi-sweet chocolate bar into small pieces and place in the heated cream. Let set for 1 minute. Slowly stir the mixture until the chocolate has melted.

Stir occasionally until the chocolate comes to room temperature.

Pour ganache over the cold cheesecake.

If desired, shred remaining chocolate bar into curls and sprinkle over the top. Let stand until the ganache has set, about an hour.

To serve, slice the cheesecake with a sharp, thin-bladed knife. When slicing the cheesecake, you&#039;ll want to clean the knife blade with a paper towel between each slice to ensure a clean cut.

Place slices on dessert plates that have been garnished with a drizzle of chocolate syrup. Top cheesecake with Reddi-Wip whipping cream as desired. Serves 16-20.

Prepare the Ganache Topping

I made this for my birthday, OM Gosh! This is so good! I’m making another for a friends birthday! I took pictures, wish I could post them here! It turned out so beautiful! Thanks so much for this recipe! I sliced half of the cheesecake, wrapped the slices in parchment, put them in a ziplock in the freezer. I know it won’t last long in there! 😁

Best cheesecake I have ever had. Your directions were on point and I also firmly believe in quality ingredients. It’s not that much more cost and the benefits are worth it. Thank you for sharing your recipe with us.

I will be trying this recipe, but may add grand mariner liquor or  triple sec to the icing and garnish with some orange peel.  Yum. Made this in the past and lost my recipe. The ganache is an added layer that makes it very rich.

I have a couple of comments. One I miscalculated the amount of chips I needed so I had to go to the store twice. You're going to need two bags of the 10 oz to make a 12 oz of the Ghirardelli bitter chips. Also you're going to need four bricks of cream cheese. I saw what appeared to be two in the illustration,  so I had to go back. Another thing, if you're not using a Bain d' Marie, aka, a water bath on any cheesecake,  you will get cracks, and a goopy center. It does take longer in the oven, but the results are worth it. Also, the exact measurements along with the printed recipe would have saved me a lot of time. I spent many minutes going back and forth to make sure I had the right amount, in the right sequence. Thank you!

Best cheesecake I have ever made! Super rich so smaller slices were plenty and  fabulous. I used 2 bricks of 1/3 less fat cream cheese with one full fat cream cheese too. I used all recommended chocolate ingredients. Everything went perfect. I used a kitchen aide for mixing in place of the food processor.  This cheese cake was far easier than others I have made. I froze the remaining cheese cake in portions of 2 slices making sure to use protective wrapping for freezer. Saran Wrap, then tin foil, then in a freezer bag. Once they were thawed we ate them and they tasted as good as the day I made it. Great recipe!

Top 12 special occasions recipes from across the web

The most viewed special occasions recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black and Blue Cheese Fondue

Mexican Potstickers

Spaghetti Aglio e Olio

Bay Scallop Risotto

Tomato, Mozzarella and Arugula Sala...

Spiced saffron and cashew rice

Boiled Ham Recipe

Beetroot burger

Famous Chocolate Refrigerator Roll

Healthier butter chicken

Herb and garlic dip

Chocolate Fudge Truffle Cheesecake

Top 12 special occasions recipes from across the web

The most viewed special occasions recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black and Blue Cheese Fondue

Mexican Potstickers

Spaghetti Aglio e Olio

Bay Scallop Risotto

Tomato, Mozzarella and Arugula Sala...

Spiced saffron and cashew rice

Boiled Ham Recipe

Beetroot burger

Famous Chocolate Refrigerator Roll

Healthier butter chicken

Herb and garlic dip

Chocolate Fudge Truffle Cheesecake

The most viewed special occasions recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine