This Friday was not a very exciting cook day. I made asparagus with orange sauce, pictured above. It is from a recipe in my client’s fancy schmancy Italian cookbook. The name in Italian is quite lovely and long but I am satisfied with the lowly moniker: asparagus with orange sauce.
There was Italian kichari, the name my husband has given risotto. It is not a favorite with my husband but My Client digs it. Additionally I made a huge salad for a party My Client is going to Saturday–mixed greens with pomegranate and candied pecans. Yes, we simply repeated the salad from Thanksgiving which was a major hit. He also asked for a cheesecake. This time I sweetened the cake with sucanat, which gave it a beautiful color and paired nicely with almond extract and anise cherry topping. But what do I know. I cannot even smell anything, what to speak of taste.
Recently I was sent an inquiry from a woman in Tennessee. She wanted to know if making mini cheesecakes in muffin tins would be a doable idea. Seemed fine to me, although I personally never tried it. After a google search I noticed that most recipes for this kind of thing omitted the crust. But I went ahead and tried a few with crust.
My muffin pans are stick (not non-stick) so I was skeptical I would be able to get them out (I don’t believe in greasing pans). I baked them (hint: good idea to reduce baking temp and you absolutely must cut back oven time…20 minutes max) and everything seemed fine. I was in a rush so I only let them cool for about 10 minutes before trying to remove them from the tins. It wasn’t as bad as I thought. I used a serving serving spoon to scoop it out and lost only a teeny bit of crust.
The only drawback to this method was the deflate factor. Since the surface area of the cheesecake is so small, the post-oven deflation left a noticeable indent. But I covered this up with a spoonful of strawberry jam. No biggie. I piled two on top of one another, with some jam in between. Whipped cream would have been nice but I didn’t have any on hand and, well, no one around here really needs any whipped cream these days.