February 5, 2011

Superb Bowl

Southern California Super Bowl menu:

Tri-colored bell pepper strips
and Multi-colored flaxseed tortilla chips
with Black bean dip
and Guacamole

Watermelon Margaritas and Spritzers (and beer)
Sliced Kiwis, orange wedges

Duck Tacos
slaw/ Cranberry-mango salsa/ Papaya salsa

Mini Lemon Cheesecakes*

It is supposed to be 79 and sunny tomorrow, so I have already baked the cheesecake, sliced the peppers and gotten any prep work aside on this low-key Saturday night.

Thank you Tim at Broadleaf for the duck, and the lovely rabbit we cooked for the Chinese New Year (a traditional rabbit stew with a little coconut cream to give it a San Diego twist.)

*[Mini] Sunny Lemon Cheesecake[s]

1 1/4 cup Graham cracker crumbs
5 tablespoons Butter
2 (8 oz) packages cream cheese
1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons lemon juice
2 eggs
1 (8 oz) container nonfat lemon yogurt
rind of one lemon

Preheat oven to 325 degrees F (175 degrees C.)

1. Mix graham crumbs and butter, press into mini-muffin tins.
 [or spring form pan or glass 9" round dish or pre-made graham crust.]
2. In a large bowl, beat cream cheese and sugar until smooth. 
3. Beat in flour. 
4. Beat in lemon juice and eggs. 
5. Stir in yogurt and rind. 
6. Pour into crust. 
7. Bake in the preheated oven for 30+ minutes, until filling is set. (60 minutes for full cake.)
8. Allow to cool. Refrigerate at least 4 hours before serving. 

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