Almond Joy Cheesecake

So I might lose a bit of credibility here, to disclose that I have only baked as many cheesecakes as I can count on one hand. They always tend to scare me – don’t want to overbake, don’t want to underbake. But the thing about cheesecakes (other than being delicious) is that they are ALWAYS impressive. They look so beautiful, complicated to make, and flavorful to boot.

So one day this winter I was craving making something a bit more “elaborate” than brownies, cookies or the typical baked goods. So, one random Sunday, I made a cheesecake. But, to mix it up, I thought I would try this cheesecake that promised to taste like Almond Joy.

The thing that this cheesecake taught me is that I have been slightly afraid of pretty much nothing. The cheesecake is so easy to make – and you start to get a feel for what a “done” center should really be like. It won’t wiggle in the middle, but it doesn’t look like a chocolate cake, either.

The crust might make this cake – it is amazing. The coconut and almond combination are so delicious, and the crunchy-texture balances out the smooth, rich filling.

This cheesecake is a great one to serve for company because it is so impressive with the chocolate topping and little bit of decoration. It is a lot of cake, so if you don’t have a neighbor to bring it to (like I did after devouring a few pieces) then I would plan this one for company. Also, don’t forget you should give it a night to solidify (although I sneaked a piece the night after I made it and it seemed to hold up ok, but I wouldn’t take that risk if you are making for company!).

Thanks to Bon Appetit Just Desserts for this one. I think it has given me the confidence to try a few more cheesecakes in my baking career!

ALMOND JOY CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted (about 2 ounces)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted

Filling:
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted

Glaze:
1 cup semisweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract

For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.

For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.

For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

Run small knife around sides of cake to loosen. Release pan sides.

Pork Kebabs with Orange and Thyme with Toasted Bulgur with Almonds

Ever since I met Martha Stewart a few months ago, I have had a special affection for her recipes. I saw the test kitchen, showcasing the time and energy they put into each recipes to make every flavor just perfect. And, I saw Martha’s talent and knowledge about EVERYTHING related to food. Not to mention I have only tried one of her recipes to date, and it was quickly deemed “blog-worthy.”

So, last weekend when the weather was nice and we wanted to grill out, I turned to Martha for inspiration. We had just done chicken and I feel like we always do steak, so I was looking for an alternative. I can’t believe I am saying this, but I had never grilled pork kebabs before. Chicken – sure. Steak – of course. A pork tenderloin – sometimes. But, for some reason pork kebabs never crossed my mind…

There is something in the marinade of this dish that gives the pork an amazing flavor. The ingredients , mixed with the bulgur, have a middle-eastern/Mediterranean, fresh and summery feel. I would make these for a group in a heartbeat – they are fast (can marinate before company comes) and require only 10-12 minutes on the grill.

Thanks, Martha, for giving me another keeper for my blog and my recipe box. I am sure you will give me many more!

PORK KEBABS WITH THYME
Serves 4

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
5 garlic cloves
2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature. While your pork is marinating, make sure to soak your wooden skewers in water so they don’t burn on your grill.

Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

TOASTED BULGUR WITH ALMONDS
Serves 4

1 cup bulgur
3/4 cup homemade or store-bought low-sodium chicken stock
1 whole cinnamon stick
1 bay leaf
Coarse salt
1/2 cup salted roasted almonds, coarsely chopped
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.

Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.