Lemon Blueberry Cheesecake Bars

Blueberries and lemon are a classic combination that bring out the best flavors of spring. You cannot go wrong with cheesecake. I found the cheesecake bars to be more simple than a traditional cheesecake. I was looking for something light and fruity for a Mother's Day lunch dessert. If you follow my blog you know that I am not a seasoned baker, so I did not want to take too much of a risk. I have come to the conclusion that I usually fail at sweet items that require flour.

The bars were smooth, slightly sweet and tart. I followed the recipe as written and made a few adjustments. I liked the thickness of the bars since cheesecake can be so rich.

Happy Mothers Day to all!!!



Lemon Blueberry Cheesecake Bars

Tyler Florence, Food Network Website

Yields 10 bars

For the base:

Butter, for greasing

2 tablespoons sugar

1/8 teaspoon ground cinnamon

9 graham crackers

1/2 stick unsalted butter, melted (used 2 tablespoons unsalted butter)

For the filling:

16 ounces cream cheese, room temperature

2 eggs (used 1 extra large egg)

2 lemons, zested and juiced (combined lemon zest with sugar)

About 1/2 cup sugar, eyeball it

1 1/2 cups fresh blueberries

Powdered sugar, for dusting (omitted)

Preheat oven to 325 degrees F.

For the base:

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

For the filling:

Add 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. Bake in the oven for 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 10 rectangular bars.

Dust with powdered sugar.

Tsoureki Apricot Bread Pudding

Tsoureki bread pudding was inspired by a version with caramelized figs I had a few years ago at Pylos in NYC. While the dish is no longer on their menu, tsoureki bread pudding is a light dessert that I managed to make. I am not a baker so I am happy this actually turned out. Maybe it turned out because there was no real measuring involved. I found this recipe was very easy and had the elements I love best in dessert, a bit of sweetness and some fruit.

Tsoureki is an egg based sweat bread in the Challah family that is made for various celebrations, but most associated with Easter. It’s usually given as gifts to young children, but this bread is enjoyed by kids of all ages. Most homes have their own version of tsoureki and store bought can also be good. I am partial to a dear family friend (Kuria Anthoula) rendition as I believe she uses a bit of orange zest- not that she would ever reveal her real recipe.

I have never made bread pudding and was pleased with the results, but would however recommend this be served warm. The dried apricots cooked in a bit of Metaxa (Greek cognac) brought a some sweetness while the walnuts provided crunch. I found the proportions for the milk/egg portion of this dish in the Gourmet cookbook and it turned out a bit soggy so I ended up using only half of the milk/egg mixture. Served with a dusting of powdered sugar, this takes me back to great time in NYC.

Tsoureki Bread Pudding

Inspired by: Pylos, Tsoureki with Caramelized Figs
Tsoureki: Courtesy of Kuria Anthoula
Bread Pudding Adapted from: Gourmet

Serves 6

Ingredients
Half loaf tsoureki or challah bread cut into 1 1/2 in. pieces
1/2 cup dried apricots, cut into fourths
1/4 cup Metaxa of other high quality cognac
1/2 cup chopped walnuts
Dash of cinnamon
2 cups whole milk, warmed
1/2 stick unsalted butter, melted
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
powdered sugar, for dusting

Preheat oven to 325 F. Whisk together the milk, butter, eggs, vanilla and sugar. Heat a small skillet over low heat add the apricots. Cook for a minute or 2. Carefully pour in metaxa and cook until liquid is absorbed. Combine tsoureki pieces, cooked apricots, milk/egg mixture, top with walnuts. Sprinkle with cinnamon. Cover with aluminum foil and bake for 35 minutes. Remove aluminum foil and cook for an additional 5-10 minutes. Dust with a bit of powdered sugar and serve warm.

Open-Faced Roasted Lamb Wrap and Potato Feta Gratin

Regardless of what the Barefoot Contessa thinks-- it is not possible to be a guest when hosting a holiday celebration at your home. This weekend I hosted an Easter party at my home. Greek Orthodox Easter is the culimination of a fasting period where the focus is not only the Resurrection of Jesus Christ but on roasting a lamb on a spit. When people have not consumed meat and other animal products for an extended period of time, breaking the fast is a big deal and places even more pressure on the host as no one wants to go down with the epitaph associated with serving bad lamb at Easter. I thoroughly enjoyed having my family and friends join in the celebration of Jesus Christ, and I am so happy that the lamb once again turned out as the star of the show.

While running around making sure that friends and family enjoyed this wonderful meal, I forgot to take a moment and enjoy the food. But I would be damned if I would not get a good meal out of a 38 lb. roasted baby lamb. All day I had lamb on my mind. More specifically, I was thinking about how to use the leftovers and frankly I was not in a state to do any heavy thinking. So this sandwich was simple and so good! On the right is my husband's creation and on the left is mine. It is simply dressed with tomatoes, onions and tzaziki. I cannot wait to see what comes to mind after some much need sleep.

Nothing goes better with roasted lamb than potatoes. There is nothing particularily inventive about pairing potatoes with feta, expect of course the pretentious name "Potato Feta Gratin". By fanning potatoes on a hot pan and placing in the oven to brown the top, you end up with a tasty and presentable incarination of a classic flavor combination.

Opened-Faced Roasted Lamb Sandwich
Heat enough olive oil to coat a pan and place sliced roasted lamb pieces to heat through. Meanwhile, warm pita bread. I had a naan style on hand, slice fresh tomato, onions or other items such as cucumbers or lettuce. Place lamb slices on pita load up on toppings including lots of tzatziki. Serve and enojy.

Potato Feta Gratin
Pre-heat oven to 400 degrees. Thinly slice 2-3 medium sized yukon gold potatoes. Heat 3 tablesoons of olive oil in a large pan, fan potatoes slices and cook for 5-10 minutes. Top with crumbled feta and a bit of black pepper. Place in the oven and cook for an additional 10-15 minutes until cheese is browned.

Christos Anesti (Christ Is Risen)!

Once again my husband and I hosted Easter this year and through all the preparation we managed to have some fun. Although our house is somewhat cozy i.e. too small for a bunch of food and loud Greek people- we still managed to roast a 38 lb. baby lamb. I will post pictures and recipes from our Easter celebration in the mean time, enjoy this rather candid shots as I channeled by inner Rocky Balboa!

Spanakotiropitakia

UPDATED- Cooked product from Orthodox Easter.
Most people associate Spanakopita with Greek restaurants and with good reason- everyone and their yiayia (grandma) have their own approach. However, one thing is universal- it is hard to resist crispy phyllo, feta and spinach.

In reality, pies made with phyllo are primarily made in Northern Greece and let me say they do it well. I don't know if this recipe would necessarily fly in my husband’s area of Greece (Epirus). Although this recipe produces pies that may be more heavy on the cheese than most traditional recipes, these are hands down the best spanakotiropitakia I have ever consumed and is my most requested dish.

I am not a fan of spanakopita, (spinach pie) made in the traditional pie approach with layers of ingredients. It seems by the time you reach the middle of your pie the spinach is soggy, and there never seems to be enough phyllo. Spanako-tiro-pit-akia (loosely translated: spinach, cheese, pie that is small) have a special place in my heart because my mom and I have created an approach to this most beloved recipe.

These make elegant appetizers or a perfect complement to most meals. There are three principles to good spanakotiropitakia:

1.) Patience

2.) Fresh spinach
3.) Did I say patience?

What I like most about this approach is that these pies are freezer friendly. I spent nearly 3 hours from start to finish. All that work reaps excellent benefits!

Spanakotirpoitakia

Yields 80 pieces

2 boxes of thin phyllo(not country style)

2 lbs. bagged fresh curly spinach

1 1/2 lb. mild Greek feta

1 lb. fresh ricotta

1 medium onion grated

2 tablespoons chopped dill

1 tablespoon black pepper

1/2 cup of really good extra virgin olive oil

5 extra large eggs

4 sticks of salted butter

Large pastry brush

Freezer bags

Timeline/Directions
2-3 Days Before:
-Purchase all items.
-Clear your schedule for a day of spanakotiropitakia making.

Day Before:
-If using frozen phyllo- remove from the freezer and place in the refrigerator.
-Remove spinach from the package and discard stems. Place spinach in a large bowl fill with cold water and wash thoroughly. Drain and dry. Cover with tea towel and place in a cool dry area.

Morning of:
-Remove phyllo from the refrigerator and bring to room temperature. Make sure phyllo is fully defrosted at room temperature prior to starting.

Directions:
-Melt 2 sticks of butter in a small sauce pan and keep warm.

-Chop spinach into small pieces and place in a large bowl. Add grated onion, dill

and pepper.

-Add ricotta and crumbled feta (about 1/8 inch pieces).

- In a small bowl beat the eggs.
-To the spinach mixture add the olive oil, cheeses and beaten eggs. (photo) Using a large wooden spoon or clean hands, mix well. Spinach volume will reduce. Mixture should be rather thick and not runny. If it is runny add some bread crumbs. If it appears dry, add an additional egg.

- Open phyllo and smooth out top piece and ensure all pieces are even. Using a sharp knife, cut the sheets in half, length wise. NOTE: Cover with moist towel so

phyllo does not dry out.

-Place phyllo piece on clean surface. Lengthwise generously brush with butter.

-Fold the piece in thirds. Brush again with butter.

-At the end closest to you- add a rounded teaspoon of the spinach mixture.-Fold upward then over then upward again to form a triangle.

-REPEAT

-NOTE: Only open the second the second box of phyllo when ready to use. Melt additional butter as needed. -Bake at 350 degrees for 20 minutes.
-Storage: using a sharp knife pierce each triangle and place in freezer bags.

Zucchini Vegetable Medley

When veggies are fresh and cooked to the perfect texture and not too mushy you don't have to do much to add flavor. The herbs and butter balance the veggies and complement the citrus flavors in the turkey. For Thanksgiving, I cooked the veggies the night before then add butter and herbs to reheat the day of. This approach really saves time and keep the kitchen somewhat clean. Simplicity and clean flavors is key.

Ingredients:
1lb. zucchini
1 lb. yellow squash
2 lbs. broccoli crowns
1 lb carrots
2 tablespoons chopped parsley
2 tablespoons chopped dill (optional)
Zest of 1 lemon
1/2 stick butter

Directions:
1.) Wash all veggies and pat dry.
2.) Chop veggies to uniform size and discard thick part of broccoli stalk
3.) Boil large pot of salted water and blanch each veggie separate for 3-4 minutes.
4.) Retrieve veggies with slotted spoon or Chinese strainer and place immediately in to ice water bath. Place in fridge to set color.
5.) Combine all veggies with butter, lemon zest and herbs.

Best Ever Green Bean Casserole

I made this dish specifically for Chris since he is not a fan of stuffing. I must admit I have never had the traditional Green Bean Casserole with Cream of Mushroom soup come to think of it, I have never had Green Bean Casserole period. Alton Brown of the Food Network profiled a way to omit the processed soup and used fresh green beans which sounded appealing Granted I had zero time for making my one fried onions, French's works just fine.

Recipe Courtesy of Alton Brown

http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html

Cranberry Orange Chutney

My mother never made and or served Cranberry sauce for Thanksgiving. The thought of consuming something that still had can ridges didn't sound appetizing. The first time I had real cranberry sauce is when Mrs. Papakonstantinou graciously brought some courtesy of her daughter. I loved the tart flavor of the cranberry and while mine doesn't hold a candle to Mrs. Papakonstantinou's, I have over the last several years made this recipes with decent success. Granted only few of the guests actually tried this, considering it's is certainly a strong flavor, those that did however enjoy and commented favorably. Made this 2 days prior.

Ingredients:
1 12 oz bag of fresh cranberries
1 cup of orange juice
1 cup of sugar
zest of one orange

Directions:
1.) Thoroughly wash cranberries and place in saucepan.
2.) Add orange juice, sugar and orange zest.
3.) Simmer for 10 minutes until cranberries burst and soften.
4.) Place in non-reactive bowl and allow to cool completely, refrigerated and serve when needed.

Creamy Mashed Potatoes

For years mashed potatoes were my nemesis, how could I seriously screw up such a simple dish? One year potatoes weren't cooked enough, next the dish was bland not enough salt, 2007 was the worse where I over processed and the mashed potatoes turned gummy... seriously gross. I always boiled the potatoes whole and with the skin on, thinkin this is the best way to preserve flavor. Boy was I wrong, this recipe uses peeled cut-up potatoes and are much flakier and absorb the milk and butter. This year I finally got it right, light, flaky, butter. Perfect.

Ingredients:
5 lbs. Idaho Potatoes
3-5 lbs. Yukon Gold Potatoes
1 cup half and half room temperature or slight warm
2 cups whole milk room temperature or slight warm
1 and half sticks of unsalted butter cut in to small pieces
Kosher salt and black pepper
Potato ricer (optional)

Directions:
1.) Peel potatoes and cut in to 4's and place in large stockpot. Cover with water until potatoes are covered by at least 1 inch of water. Add 2 tablespoons of salt.
2.) Bring to a boil then lower to a simmer and cook for about a half hour until tender.
3.) Drain and reserve about 1 cup of the cooking liquid.
4.) Pass potatoes through ricer.
5.) Add half and half, milk and butter and gently combine with potatoes.
6.) Season as needed with salt and pepper and add cooking liquid if mixture is too thick.

Sausage, Apple, Herb Stuffing

I could eat stuffing everyday for the rest of my life an die a happy soul. I like both moist and dry stuffing, so this year I decided, lets add a little more turkey stock to the stuff to cook with the bird and less with the stuffing cooked outside the bird. I know I like to complicate things...

Ingredients:
1 loaf of day old crusty white bread
1 small portion corn bread
1 lb. sweet Italian Sausage
1/2 lb. chestnuts
3 large green apples or fuji
1 bunch celery diced
1 large sweet onion diced
2 shallots diced
1 stick unsalted butter
2 tablespoons chopped sage
2 tablespoons chopped thyme
2 tablespoons chopped parsley
2-3 cups turkey or chicken stock
Salt and pepper

Directions:
I prepare all items the night before then add the turkey stock prior to stuffing the bird. To save some time, I cook the sausage and chestnuts on Tuesday and keep refrigerated.

1.) Cut white bread in 1/4 inch or less pieces. If bread feels soft then toast in oven for a few minutes.
2.) Meanwhile, heat butter in large pan and add chopped celery, onion and shallot. Season with salt and pepper and cook on low until translucent. Remove from heat and add herbs.
3.)Remove sausage from casing and brown until golden. Add to the cooked celery onion herb mixture from step 2.
4.) Score chestnuts by lightly cutting an x in each chestnut then either roast for 5 minutes in oven or boil for 5-10 minutes. Chopped semi-cooked chestnuts and add to the mixture.
5.) Peel and dice apples and add to the mixture.
6.)Combine Celery, onion, herb, chestnut, sausage, apple mixture with white and corn bread.
7.) Season well with salt and pepper, taste everything is basically cooked so no worries. Adjust seasoning as needed.
8.)Prior to cooking add turkey or chicken stock to your taste. Place stuffing in bird or bake uncovered for 30 minutes at 375 degrees until golden.

Citrus Turkey with Cognac Gravy

22 lb. Fresh Turkey
1 stick of unsalted butter1 tbsp.
fresh chopped thyme
1 tbsp. fresh chopped sage
1 tbsp. fresh chopped parsley
1 tbsp. lemon zest
1 tbsp. orange zest
Salt and pepper

About a week before Thanksgiving I venture out for my initial grocery shopping, included in this list are fresh herbs that will truly make the holiday special. With the herbs I make a citrus herb butter and freeze until the night before the big day. Place butter under the breast skin and this concoction helps keep the meat moist and ensures really good flavor. This recipe was inspired by some of my favorite chef's/TV cooking personalities including Ina, Giada, Martha, Emeril, Bobby Flay and Mario.

Herb Citrus Butter:
Combine with a fork herbs, lemon and orange zest a dash of salt and pepper and room temp. unsalted butter. Place mixture on saran wrap and create a log shape. Freeze and thaw in fridge at least 12 hours prior to use.

Prep the Turkey:
Acquire fresh turkey at least 48 hours prior to event.24- hours before event: Wash cavity thoroughly and ensure giblets and company are removed from the back end of the bird. Place bird in kosher salt and very cold water solution for about 15 minutes. I think the kosher salt draws out any yucky stuff.

Morning of :
1.) Take the bird out of the fridge and bring to room temp. This is a very important step and will ensure cooking time stays on target.
2.) Pre-heat oven to 450 degrees
3.) Place bird in large roasting pan. Generously season the bird including the inner cavity with salt and pepper.
4.) Gently run hand between the breast and skin and add herb butter. Slather the bird with remaining butter mixture.
5.) Stuff both cavities with dressing of your choice (see below stuffing recipe). Be sure to stuff right before cooking as stuffing sitting in a bird could create a cease pool of bacteria. To be safe, omit the stuffing and place cut lemons, oranges, herbs, onion to the cavities.
6.) Place seasoned, stuffed turkey uncovered in 425 degree oven for 45 minutes.
7.) Turn over temp. down to 350 degree. Cover and cook for about 4 1/2 hour or until internal temp of the thicket part of the turkey and stuffing reach 165 degrees.
8.) Let the bird rest uncovered for at least a half-hour until carving.

Cognac Gravy

Gravy is awesome. End of story. I do however take a little different approach in making gravy.

Ingredients:
4 tablespoons flour
4 tablespoons butter
4 cups of turkey stock or good chicken stock
1 cup of turkey drippings
Shot of Cognac

Directions:
1.) Melt butter over low heat and which flour creating a roux cook for 1-2 minutes.
2.) Slowly add stock and bring to slow boil.
3.) Add cognac season with salt and pepper and remove from heat.
4.) Prior to serving add turkey drippings.

Thanksgiving

I love Thanksgiving more than any other holiday. One does not have to attend church, buy gifts or get dressed up. The holiday is dedicated to food, football and family. This year we celebrated at Casa Valiotis. I can honestly say and not solely b/c of the food it was the best holiday ever.

Menu
Servings for 12 with minimal leftovers
Citrus Turkey
Sausage, Apple, Herb Stuffing
Creamy Mashed Potatoes
Cranberry Chutney
Zucchini Medley with herb butter
Homemade Green Bean Casserole
Cognac Gravy
Garden salad and tons of appetizers made by someone other than me