Savory Ham & Swiss Cheesecake

The MotH has a problem with me calling this a cheesecake because that just makes everyone thing dessert and I do, really, get that. But when you preface the name with savory, I hope people can somehow make the transition.D&D_2297

Definition of a cheesecake – having a firm custard-like texture, with cream cheese, cottage cheese, or both. Well, that fits.

But when get right down to it – this has an almost (almost) obscene amount of cream cheese and eggs which is what most cheesecakes do.

6 tablespoons unsalted butter, melted
3 cups oyster crackers
1 cup freshly grated Parmesan cheese
4 8-ounce packages cream cheese, room temperature
7 large eggs
2 cups grated Swiss cheese (about 8 ounces) + some
1 cup 1/2-inch cubes ham + some
3 minced scallions
1 teaspoon salt
1/4 teaspoon ground white pepper

Preheat oven to 300°F. Brush 9 inch diameter springform pan with 1 tablespoon melted butter. Finely grind oyster crackers in the food processor. Mix cracker crumbs, Parmesan and 5 tablespoons melted butter in food processor to blend. Reserve 1/2 cup crumb mixture for topping; press remainder onto bottom and up sides of prepared pan. Refrigerate while preparing filling.

D&D_2336In a stand mixer, beat cream cheese and eggs until smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle reserved 1/2 cup crumbs over. Place cheesecake on rimmed baking sheet. Bake until filling no longer moves in center when pan is gently shaken, about 2 hours. Cool 30 minutes. Serve warm or at room temperature.

Make Ahead: can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving. We are going to stretch this for a day for Thanksgiving, but I am pretty confident in it (see hurricane story below).

I made this the first time in 2004. It was really good. Not sure what the occasion was and we went to the MotH’s parents’ house just around the corner*, but here is the key point: We all liked it and – just to bury the lede – it was a great leftover after Hurricane Ivan took us out mostly. No, really. Just keep the fridge closed and things can stay safely in there for a day or so. This really worked, and to be honest, you do not want any kind of warm food right after a hurricane – um, ever. That is why Mandarin oranges are my go to food after a hurricane. Even at room temperature, they just rock.

That said, I have not made this since 2004 – likely out of an odd sense of “perhaps this is not a good idea,” but I am totally feeling out of hurricane season at this point. Thankfully, we dodged a big bullet in Irma, and Nate was just annoying, but no really biggie.

Source: Bon Appetit ? – will find out.
Sept 2004 – Leftover for Ivan
November 2017 for Thanksgiving

2 day method – crust mixture one day, cream cheese mixture next, assemble third and bake, serve at room temperature the next day.

Very good, yes, if I do say so myself, but my unsuspecting family testers said so. But both the MotH and is brother approved of my suggestion of serving with hot sauce – brand: Crystal.
Why Crystal? – heat, but also flavor and it does not completely blow your palate like Tabasco – which I also like, in certain applications, but not this one. The Boy has other opinions on hot sauce that usually include habaneros.

Crust is really crumbly on sides – and totally messy the entire time I was dealing with. Maybe just do bottom crust and topping – needs work, but the flavor is really good – just reduce the amount by probably half (?).

Next time with minced fresh jalapeño (The Boy) – another thought or a little pepper jelly would not go amiss at this point. Oh, pepper jelly on the top as a thin layer?? Maybe going too far afield. Nope, I don’t think so.

Or with pan-roasted mushrooms and spinach (or cress) as long as all the liquid is cooked out of both in a ruthless sort of manner. Little Dijon swirled in?
This could be a great Easter appetizer too.

Okay – and the work hack version with the cranberry horseradish relish was a revelation. Not a bad thing at all. Another really good option for some spice with this cheesecake.

D&D_1418_iPhoneAnd what to do with the rest of the oyster crackers – must be something, right?

*Might sound like a nightmare to some, but my in-laws are just the best. I love them dearly – always will. The Boy and I are very fortunate.

Carrot & Raisin Salad

I have never made this for Thanksgiving, ever. I made it this because I love it even though I know neither the Boy nor the MotH likes it at all – their loss, more for me. So I made it because there would be other family members at Thanksgiving in case someone other than me might like it too. I do think that worked.

D&D_2329These are random thoughts:

I eat carrot/raisin salad for breakfast – just a couple of days in the fridge and this really is excellent. It keeps so much better than cole slaw. Cole slaw need to be made the day you are eating it and then just toss it out. That is not to say you cannot use the cole slaw mix for days and days, you just have to dress it the day you are going to eat it. This works really well, especially when serving bbq pork or sloppy joes.

Oh, and yes, breakfast because apparently I have to eat meals now. Ugh.

I have no recipe for carrot & raisin salad* – same as with cole slaw.  Let me try to explain. I peel and grate a 1 pound bag of carrots on the large holes of a box grater. Put that in a bowl. Add golden raisins – sultanas, and decided if I need more raisins. Then get out the Duke’s mayonnaise. This is where you must be careful. Too much mayo will make just a hot mess. So add the Duke’s judiciously. A little at a time – a little kosher salt now would be a good thing. Then let the whole damn mess sit refrigerated overnight and decide if you need to add something more. In my case, a couple of days later the salad needed a little more (very little) mayonnaise. Made the difference in my breakfast this week. Indeed.

Carrot Raisin Salad is always for my brother’s birthday. That’s saying a lot. I’ve said this before, probably lots, but for our birthdays growing up you got your favorite meal for your birthday. My brother’s favorite was roast beef with rice and gravy and carrot & raisin salad. Maybe it was the roast beef I made the week before Thanksgiving that made this happen, but no matter what this was a really good treat for me and the others that recognized this** on the Thanksgiving buffet.

Who writes about carrot & raisin salad? No body but me.

*Why is it called a salad – it’s like a carrot slaw with sultanas. Oh, and pineapple-ly things will never, ever, be involved in carrot/raisin salad. Ugh – just so wrong. Yes, I have very strong opinions about food. I think we all do. Well, even if we all don’t, I still do.

**Yes, it was all of us old-ish people, but they enjoyed it. Me, my mother-in-law, my sister-in-law’s mother, and I think my brother-in-law too. Yes, I was looking at plates. Based on what I saw, I think they liked it.

Either way, a great breakfast for a few days at the office.