Cheese Red Pepper Latkes Recipes

RED PEPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
• Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
• Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To make the pita chips, preheat the oven to 350 degrees F.
• Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
• To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.

CHEESE & RED PEPPER LATKES

Steps:

• In a large cast-iron or other heavy skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer. , Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well., Heat 1/4 in. of oil in same skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once. Drain on paper towels. Sprinkle with parsley.

GOAT CHEESE, HONEY AND CHERRY PEPPER LATKE BITES

Steps:

• Cook the latkes according to package instructions.
• In a small bowl, whisk together the chopped cherry peppers, brine and honey. Spread a dollop of goat cheese on each latke. Top each with a spoonful of the cherry pepper mixture. Serve immediately.

COTTAGE CHEESE LATKES

Steps:

• In a blender, combine all ingredients, except applesauce and cinnamon.
• Blend until smooth.
• Pour mixture onto a nonstick skillet, making 8 pancakes.
• Turn pancakes when edges appear dry.
• Brown lightly on both sides.
• To serve, place pancakes on serving plates.
• Divide applesauce among pancakes on top.
• Sprinkle with cinnamon.

CHEESE-RICE LATKES

Steps:

• In medium-sized bowl mix together rice, cheese, egg yolks, flour, salt and pepper.
• In separate bowl beat egg whites together with cream of tartar until stiff but not dry. Fold beaten egg whites into rice mixture until completely combined.
• Heat 2 to 3 tablespoons oil over medium-high heat in a large skillet. Spoon batter by rounded tablespoons into the skillet, using the back of the spoon to flatten each pancake. Fry the latkes, turning them once, until they are golden and puffed. Serve hot.

CHEESE LATKES (FOR PASSOVER)

Steps:

• Beat the eggs and sugar for a few minutes until pa;e and somewhat increased in volume.
• Beat in the farmer cheese.
• Add the butter, vanilla extract, and salt.
• Slowly stir in enough matzo meal to make a batter that holds together.
• In a skillet, heat oil, and drop the batter by tablespoonfuls into the hot oil.
• Flatten the pancakes slightly with the back of a spoon, and fry for 3-4minutes on each side.
• Don't crowd the pan. Add more oil if needed.
• Drain the latkes on paper towels and serve sprinkled with cinnamon.
• Sour cream and/or jam is a great accompaniment.

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE

Steps:

• Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
• Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
• Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.