Jaques Pepins Cheesecake With Apricot Blueberry Sauce Recipes

JAQUES PEPIN'S CHEESECAKE WITH APRICOT-BLUEBERRY SAUCE

JAQUES PEPIN'S CHEESECAKE WITH APRICOT-BLUEBERRY SAUCE image

Yield 8-10 people

Number Of Ingredients 14

Ingredients

CHEESECAKE
2 tablespoons unsalted butter, softened
1/2 cup graham cracker crumbs
4 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
4 large eggs
SAUCE
1 12-ounce jar apricot preserves
2 tablespoons water
3 tablespoons apricot brandy or plum brandy (Slivovitz)
1 cup blueberries

Steps:

FOR THE CHEESECAKE: Butter a 3- to 4-inch deep 8-inch round cake pan or an 8-inch soufflé dish with the butter. Add the crumbs and shake the pan (best done over the sink), tipping it back and forth, to coat the sides and bottom of the pan with the crumbs. Process the cheese, sugar, lemon zest and juice, and vanilla extract in a food processor for 20 seconds. Add the eggs and process for another 30 seconds, or until smooth. Pour the batter into the prepared cake pan. Place the cake pan in a roasting pan and add enough lukewarm water to the roasting pan so that it reaches at least two thirds up the cake pan. Bake for 1 hour. (The water should not boil around the mold; if it does, add a few ice cubes to lower the temperature.) Turn off the oven and allow the cake to remain in the oven until lukewarm, about 1 hour. Remove the cake from the oven and allow it to cool for a couple of hours before unmolding. (The cake can be refrigerated, covered, for several days.) To unmold, place a round serving platter upside down on top of the pan and invert. If the cake is hard to unmold, the butter in the pan may have set, especially if the cake has been refrigerated. Dip the pan in hot water for a few seconds before inverting. Or, wrap the pan in a hot towel and wait for approximately 1 minute before lifting off the pan. FOR THE SAUCE: Combine the preserves, water, and brandy in a bowl, mixing until smooth. Add the blueberries. Serve each slice of cheesecake with 2 to 3 tablespoons sauce.

JACQUES PEPIN'S CRAB CAKES WITH AVOCADO SALSA RECIPE - (4.2/5)

Jacques Pepin's Crab Cakes with Avocado Salsa Recipe - (4.2/5) image

Provided by á-3896

Number Of Ingredients 19

Ingredients

CRAB CAKES:
1/4 teaspoon salt
8 ounces crabmeat
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 tablespoon fresh chives, chopped
1/8 teaspoon Tabasco sauce
3 tablespoons mayonnaise
1 1/2 slices white bread (1 1/2 ounces), processed to make 3/4 cup crumbs
2 tablespoons peanut oil
SALSA:
1 small ripe avocado
1 ripe tomato (5 ounces), peeled, halved, seeded, and coarsely chopped
1 tablespoon red wine vinegar
2 tablespoons peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons water
1 tablespoon fresh chives, chopped

Steps:

CRAB CAKES: Pick the crabmeat over for shells and cartilage. Cut it into 1/4-inch pieces. (You should have 1 1/2 loosely packed cups.) Gently mix the crabmeat with the salt, pepper, thyme, chives, Tabasco, and mayonnaise in a bowl. Add the bread crumbs and toss them lightly into the mixture. Divide the mixture into portions and form it into patties about 1-inch thick. Handle the mixture gently; the cakes are fragile. Heat the oil in a large skillet. When it is hot, carefully place the patties in the skillet and cook over medium heat for 3 to 4 minutes on each side, until nicely browned. SALSA: While the crab cakes are cooking, peel and pit the avocado and coarsely chop it. Combine the avocado and tomato in a bowl. Add the vinegar, oil, pepper, salt, and water, tossing gently to mix. To serve, spoon the avocado mixture onto four individual plates and sprinkle with the chives. Place the crab cakes on top and serve.

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE

Jacques Pepin's Braised Pears in Caramel Sauce image

Provided by Florence Fabricant

Categories dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 medium-size pears, not too ripe
4 tablespoons sugar
1/3 stick sweet butter
1 cup heavy cream

Steps:

Preheat oven to 425 degrees.
Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
Remove pears from oven, allow to cool slightly. Serve directly from baking dish.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 18 milligrams, Sugar 27 grams, TransFat 0 grams

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