Happy Neufchatel Day

You didn't know? Just kidding, of course but I was whipping out appetizers and desserts and it seemed I went through about 6 kilo of Neufchatel. Lucky girl, I am. The Neufchatel being made at Golden Ears CheeseWorks is superb for baking.
I was also asked to use and review a product made by C-Dubs Get Naked Rubs. I loved the freshness and flavor of the BBQ Rub I chose for the appetizer. I was perplexed with what to make as I have seen the grape/basil leaf/gouda mix on a toothpick but I knew that children would accompany their parents to the open house at Fuller Watson this evening so decided to make something more 'kid-friendly'. At the same time I needed it to fit the venue of the gorgeously re-modeled store.

Pretzaco Cheese Balls

 Aren't they cute?
Appetizer
I rolled mini Neufchatel Cheese balls flavored generously with C-Dubs BBQ Rub (www.cdubsrub.com) in crushed Spicy Nacho Doritos and stuck them with a pretzel. So simple, so delicious. No mess, no fuss and certainly "kid-friendly". Moms not worried about choking hazards is a good thing. I think they would be wonderful with a glass of wine or a cold beer for the adults.

Since there would be over 100 people milling about at the open house, I needed a simple dessert that would showcase the cheese. Neufchatel to the rescue. For those of you used to putting cheesecake together with regular creme cheese, please take note. Neuchatel is luscious, creamy and rich and once you try it you will be hooked. Normally I make cheesecake in 6inch tall springform pans or a standard 10 inch but for samplers I used 2 9x13 inch pans lined with parchment.
Cheesecake for 1 9x13 pan
Crust:
2 c graham cracker crumbs
1/4 c sugar
1/2 c unsalted butter, melted
Filling:
1 kilo Neufchatel
1 c sugar
3 T all purpose flour
5 large eggs, room temperature
1/3 c heavy whipping cream (I use creme fraiche)
1 T lemon zest
1 1/2 tsp pure vanilla extract
Preheat oven to 350 degrees
For the crust mix all together and spread over bottom of 9x13 pan lined with parchment paper. (If using a springform pan, grease sides and bottom and bring the crumbs up about an inch on the sides)
Refrigerate while you make the filling.
For the filling place Neufchatel, sugar, flour in mixing bowl and beat until smooth, about 2-3 minutes. Add the eggs, one at a time, beating well after each one. Scrape the sides of the bowl well, add the creme, lemon zest, vanilla and beat until incorporated. Remove the crust from the fridge and pour in the filling. Place cheesecake in the 350 degree oven.
Bake 15 minutes and then turn the oven down to 250 degrees. Cook approximately 60 minutes more (60-90 minutes for a 6inch tall springform or 10 inch round) until firm on the edges and slightly wobbly in the centre. Remove from the oven and cool on a wire rack.
Let cool completely and then put in fridge overnight. If possible cool at least several hours before cutting.
For the samples I kept it plain but normally would have used a blueberry sauce which compliments the lemon so beautifully. We have a 'lime peppa chocolate sauce' at work that swirls on cheesecake and is such a unique flavor burst! Of course you can eat this 'plain' ( an understatement) or with your favorite topping (strawberry, caramel, crushed belgian chocolate bars, toasted nuts...)

Neufchatel Cheesecake Samplers ready to party

To go along with the theme I also made 150 mini quiche and 2 litre containers of Feta Dip. Recipes to follow....I need a little break. I'm all mini'd out! :)
Be sure to visit http://goldenearscheeseworks.com for some of the finest cheeses made locally and a whole host of interesting products.

Pakoras.......finally! and Ribs too.

Just when I thought we would never get together to make pakoras, we found a break in the action this past Saturday morning. Although I am not used to eating spicy deep fried appetizers for breakfast, I could hardly wait to bite into the little darlings. It has been sooooooo long since my wonderful friend and I donned aprons and prepared to feast! This recipe came over from England by way of India with my friend and her family in the 70's, where she knew pakoras as philoories, and that is what I'm sticking with!

Pakoras (don't mess with me, Philoories!)
heat about 6 inches veg oil in a med saucepan over med-high heat
Chop fairly fine:
1 onion, 3 slices fresh ginger, 3 cloves garlic, 1 chili pepper (we used 3 small thin red chili peppers, my friend is a fire blower, lol) and add
a few small florets of cauliflower, chopped celery and red pepper
3 c Dhall flour ( we used Chana flour)
1 tsp turmeric, cumin, salt, red chili powder
1 beaten egg and 1 small container plain yogurt
Mix all together and add enough water to make a med thick batter about 1/2 cup (see picture)
Drop batter by large tablespoons into hot oil about 4 at a time.
Cook until golden, about 5 minutes, drain on paper towels.

We gobbled several right away. 
Rated: Five fiery stars, not really too hot, just bursting with spice and flavor. 
Thank you, thank you, thank you, friend! 
Now I know why I was driving you crazy all these years to make these again. (hugs)

It was a rainy day and I was wanting to get in the garden but seems like Spring is fading away in a puddle! But just when I was feeling sorry for myself we spotted a mother deer at the back of the house and there was a little Bambi scampering ( I exaggerate, barely able to stand Bambi baby) beside her mother. Then I lost sight of Bambi. I went outside with my camera and the little sweetie was lying very very still with her nose under a log. My first thought was that the log had rolled on her. (gasp) I went over, mother watching me cautiously. I snapped a picture, picked up a stick and gently stroked her back and she let out a huge breath. I left but was upset, worried that she was hurt. Let nature take her course, calm down, wait. About an hour later, I ventured down the hill and she was gone. Whew!

In the evening instead of heading to barbeque, it was just too wet and windy. I decided to do the ribs in the house my old way, a very good old way. This sauce is wonderful, rich and works on country style ribs as well.
Ribs- Oven Baked
set oven to 250 degrees and bake 3 hours in shallow roasting pan, uncovered
2-3 lbs pork spareribs
1/2 c dark brown sugar packed
1/2 c ketchup
1/2 c white vinegar
2 tbsp worcestershire sauce
2 tsp chili powder ( 1 regular and 1 ancho for some heat!)
1/4 c water
Mix sauce ingredients together and pour over ribs which you can cut in serving chunks.
My husband likes his ribs with rice and baked beans and I prefer a fully loaded baked potato and salad.

 It was a satisfying weekend!