National Association of Realtors is spotlighting one of my blogs for their ABR® Designation Course in terms of marketing and personal branding! Professional recognition at all levels is a really nice thing. Thanks, NAR!
This is a savory cheesecake. It’s more of a cheese dip, but holds together like a cheesecake. Talk about the perfect appetizer for cocktail hour? I needed to bring an appetizer to a dinner party – and decided to make this Mushroom and Caramelized Shallot Cheesecake with 4 cheeses and a touch of fresh baby spinach. It is out of this world! It can be a side dish, an appetizer, or a light meal with a salad and glass of wine.
So here’s the recipe:
In a mixing bowl, combine 3 twelve oz. packages of room temperature cream cheese, 2 tablespoons dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon cayenne, 1/2 teaspoon paprika and 1/4 cup heavy cream. Mix until creamy. Add 4 eggs, incorporating one at a time until combined.
Saute 4 large shallots until slightly browned. Add 16 oz. of sliced mushrooms – I used Cremini, but any will do. Add 1 teaspoon Worcestershire and a dash of salt and freshly ground pepper. Saute until they’re all fragrant and caramelized. Remove a third of the mixture and set aside. Add 1 cello-package of fresh baby spinach to the pan and cover. Cook for a couple minutes and then remove from heat. Let cool a couple minutes.
Chop or shred 2 cups total of the following cheeses: white cheddar, Parmesan, Gruyere or Swiss, and Manchego (the Gruyere or Swiss and Parmesan are a must). Add to egg/cheese mixture.
Fold in spinach and 1/3 of the mushroom and shallots and mix well.
Spray an 8 or 9 inch springform pan with cooking spray and coat lightly with breadcrumbs.
Pour cheesecake mixture in and bake at 350 for 45 minutes. Then add remaining shallot and mushroom mixture to the top, toss another handful of shredded Parmesan and freshly ground pepper on top and bake an additional 15 minutes. Let cool for 1o minutes before slicing.
Note: the mushrooms and shallots are not necessary – they were my adaptation of this recipe. The original as it was given to me used 1 package of frozen and thawed/drained spinach and none of the shallots or mushrooms and was absolutely delicious as well. Feel free to put your own twist on it!
Serve with crusty bread or crackers and enjoy!
Greek yogurt with local Maine honey and raspberries…
There are many of us who feel food is art. Food inspires art. Food inspires life. Food inspires well-being. And natural foods are often a thing of beauty thanks to Mother Nature…
Timbercliffe Cottage is a lovely 6 room Bed and Breakfast in the charming harbor town of Camden, Maine. My husband and I met Karen and Dave at an innkeeping seminar back in 2004 and have kept in touch since. They fully restored this home complete with beautiful historic colors and decor taking you back to Early American times.
Karen is going to be visiting family and I’m filling her shoes in my favorite spot in the house, the KITCHEN! I just noticed this announcement on the Maine Office of Tourism’s website!
Innkeeping seminars are a great way to network for the future; you’re all in the same boat as aspiring innkeepers and if you keep in touch, regardless of where in Maine you purchase, you can always help eachother out and maintain a network for referrals and support that can only be enhanced over time!
Boil 5 minutes, then drop in cold or ice water to stop the cooking for a couple minutes. When cool enough to handle, cut lengthwise down the tail, use a mallet to break the knuckles and claws, and put on a medium hot grill freestyle stroke down for 5 minutes.
Then flip to prepare them for the backstroke and drizzle melted butter down the split shell tail and let cook another 10 minutes.
Then open a couple Maine micro-brews and enjoy with a crusty loaf of garlic bread. Wait…even better, grab a blanket and a picnic basket and enjoy by the rocky coast here in Maine 🙂
As a friend reminded me, the way life should be…