May 24, 2011 · 8:51 AM

Tart Cherry Dark Chocolate Bark


Remember this box of cherry goodness I got from my friend Kirsten at Comfortably Domestic? She held a giveaway to highlight local Michigan cherries from one of her favorite companies, The Cherry Republic. I thank my lucky stars every day that her brilliant son pulled my name from that hat. It has truly been a gift that keeps on giving. I started on the bag of dark chocolate-covered cherries first, since I could not resist them. Oy vey! They were spectacular. So much so, I haven’t been able to stop thinking about them.

Next up? The bag of mixed nuts and dried cherries. The nuts were raw, and I like mine roasted, so I simply separated out the cherries, threw the nuts into a dry skillet, and toasted them until they smelled heavenly. Once they cooled, I mixed the cherries back in and stored them in a jar to keep them fresh. These are great for snacks or as an oatmeal topper. But I still couldn’t stop thinking about dark chocolate-covered cherries. So what does a girl do when she has a jar full of toasted nuts and dried cherries, but chocolate on the brain? That’s right, you clever little minxes. She smothers them in dark chocolate. So, without further ado… I give you Tart Cherry Chocolate Bark. Shazam!

What you’ll need:
One bag of good quality dark chocolate chips (I love Guittard)
Two cups of dried cherries & mixed roasted nuts

Start by lining an 8″ square pan with parchment paper. It’s easiest if you cut two strips and lay them in opposite directions. Did you know that cellophane tape will not stick to parchment paper? Neither did I. Lesson learned.

Using a double boiler or a metal or glass mixing bowl over a pan of boiling water, melt your chocolate then whisk until smooth. Be careful not to burn yourself, either on the hot mixing bowl or the steam. Once your chocolate is creamy and smooth, remove the bowl and set it on a kitchen towel. Next up, grab your cherry and nut mix. The Cherry Republic version is awesome. Notice those gorgeous tart cherries and those giant nut halves? No little bits or pieces here.

Add your cherry & nut mix to the melted chocolate and stir until well combined. Pour it into your prepared pan and flatten it with a spatula until it’s about 3/4″ thick. Put it into the refrigerator to set up for about an hour.

Once it’s set, remove it from the pan and cut it into squares with a sharp kitchen knife. Store in an airtight container. I like to keep mine in the refrigerator since it’s so dang hot in Houston. And that’s it! The only thing left to accomplish is a little self-restraint. Can’t help you there, but I wish you luck! Lots of luck.

Stay tuned. The last item from the gift box is a jar of cherry chipotle salsa, and there’s no telling what’s going to happen with that! Thanks again, Kirsten. Your taste in cherries is impeccable.

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May 23, 2011 · 7:51 AM

Things I Love: The Cookbook Edition

As I sat on my sofa browsing my favorite cookbooks for next week’s menu, I had a sudden urge to grab my camera and share some of my favorites with you. I’m not good at suppressing urges, evidently. For example, I compulsively collected cookbooks for YEARS, easily amassing 50+ books, some of which I rarely read. I’ve finally gotten a grip on my addiction, clearing my collection down to my Top 20 or so, but it wasn’t easy. Some I can’t part with are in a cabinet, but my favorites are left out on the kitchen counter so I can grab them at will. Here are the best of those I keep within arm’s reach.

The Good Housekeeping Illustrated Cookbook

I received this as a wedding present 29 years ago, and it’s still the cornerstone of my cookbook collection. I love the full-color photo index pages. When nothing sounds good, these gorgeous photos help me find inspiration.

In addition, they have illustrations throughout the recipe pages to give you technical assistance if you need it. As a menopausal space cadet, I can use all the assistance I can get. I make no apologies for that. It is what it is.

Cleora’s Kitchen, by Cleora Butler

This is more than a cookbook; it’s the memoir of a beautiful woman named Cleora Butler who worked as a cook in the homes of Tulsa’s great oil barons back in the golden age of oil barons. It’s a tribute to her family history, as well as the history of cooking and entertaining throughout her 70+ years.

What a remarkable woman she was. The stories she shares add a level of depth and clarity to her recipes I haven’t found in other cookbooks. Another thing I love is the structure of the chapters – done by decade. Starting with “The Early Years” of her childhood (pre-1920’s) and taking you through the 1980’s, her walk through the recipes that shaped her career and her life are enlightening.

If you’re into simple, family style cooking and you love noodle casseroles, try this one from Cleora’s collection. It was a hallmark recipe in its day.

The Pioneer Woman Cooks, by Ree Drummond

I’ve made no secret of the fact that I am a Pioneer Woman fan. I love her beautifully executed website, and am an active participant in the Tasty Kitchen recipe sharing page. It should come as no surprise, then, that her cookbook is an extension of her website. It’s colorful and fun, like Ree herself.

It contains the recipes she loves, complete with full-color photos, as well as stories of her life on the ranch and her family, whom she lovingly refers to as The Marlboro Man and her punks. Of course, she also includes her extended family, farm hands, friends and household pets who have also become celebrities in their own right (ie. Charley the Basset Hound). This is home cooking at its best, with a spattering of her trademark humor to keep it entertaining. Anyone who believes food should be wrapped in bacon is my kind of cook.

The Lighthouse Breakfast Cookbook, by Michelle Bursey & Carol Korgan

This little gem is published by the owners and chefs of the Heceta Head Lighthouse Inn on the Oregon coast. We had the pleasure of staying one night in the Lightkeeper’s House B&B a few years ago. It came with a 7-course breakfast that lasted 2 hours. It was without a doubt the most fabulous breakfast I have ever experienced. Hands down. Bar none. Their staff focuses on using the best local ingredients that are available, and the love they put into their food is experienced in every single bite. Buying their cookbook was a no-brainer for me.

See that blueberry smoothie in the middle? It was a life-changing revelation. Made from blueberries picked on the grounds of the lighthouse, it almost caused me to ask a complete stranger if he was going to finish his. Almost.

The Pastry Queen, by Rebecca Rather

I don’t know where to start with this one. I love it so much, I can hardly stand it. If I had to play “Sophie’s Choice” and choose only one cookbook to grab in case of an emergency, it might just have to be this one. Those spiky Texas Big Hair Tarts on the cover grabbed my attention, but the rest of the book had me running to the cash register. If baking is your religion, this could be your Bible.

If you dream of being a baker, you must get to know Rebecca better. If you’re a Texan, you’ll feel like this remarkable woman and her recipes are part of your heritage. If you find yourself anywhere near Fredericksburg, Texas, I command you to go visit her Rather Sweet Bakery and Cafe. It should be at the top of your to-do list. Seriously. While her photos are fabulous, her recipes taste every bit as wonderful, if not better. I never tire of looking through this cookbook.

And I can’t visit her bakery without buying these adorable pink pig cookies for the grandkids. If you have an avid baker in your family, consider picking this cookbook up as a birthday or holiday gift. It’s a winner.

Throw in my two favorite America’s Test Kitchen cookbooks (I can’t begin to tell you how much I learned from them) and you have my list of favorites. What I want to know now is which cookbooks you treasure. Which can you not live without? I’d love to know what inspires you.

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May 20, 2011 · 6:42 AM

Recipe Review: Pasta al Pomodoro


She’s young, she’s spunky, she’s a Chicagoan and she makes a mean Pomodoro sauce. Who am I speaking of? Well, that would be the lovely Jenna of Jennaseverthingblog.wordpress.com. On May 11th, she posted a recipe that caught my eye and made my tummy grumble. And I had just eaten. I knew when I saw it that I would have to try it. It’s her version of Pasta al Pomodoro, and if you’re a rabid pasta fan like me, you’re going to want to make it, too.

Here’s what I loved about Jenna’s Pomodoro:
1. It’s incredibly easy to make.
2. It’s made with a handful of all-natural ingredients.
3. It packs a wallop of flavor you don’t get from jarred sauces.
4. It can be paired with every type of pasta – from bow-ties to lasagna.
5. I can make big batches of this and freeze it for quick meals.
6. It contains fresh basil. Everything is better with fresh basil.
7. It contains lots of fresh garlic. Everything is better with garlic.
8. It tastes better than any other pasta sauce I’ve ever eaten. Seriously.

Here’s what I didn’t love about Jenna’s Pomodoro:
Nothing! This is my new go-to sauce. No more Prego for me, baby.

So do me a favor. Jump over to Jenna’s blog and take a look at her step-by-step instructions, complete with full-color photos. If you’re not sold on this sauce, then I’m a monkey’s uncle. Which will be tricky, since I am neither a monkey nor an uncle. Now if you’ll excuse me, I need to go find an Altoid.

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May 19, 2011 · 10:52 AM

Baby Pineapple Update: Day 25


Just wanted to give you a quick update on the baby pineapple’s progress. It’s Day 25, and I am blown away by how quickly she’s growing. Yes, I said she. I have decided our first baby pineapple should be classified as a female, since she has the potential to spawn 2 more pineapples after this one, as well as additional plants from the shoots that will be emerging soon. Her name, therefore, shall be La Piña Saparot, a combination of names suggested by readers Toffee Marshmallows from the United Kingdom and Patricia DeWit from Thailand. The name may be redundant, since both words mean “pineapple”, but as the mother of my future pineapple farm, she deserves a name so nice you say it twice.

Click on the photo for a close up, then hit the “back” arrow to return to the post.

This week, the stalk supporting her is growing taller, and the “buds” for future shoots are starting to bulge from the stalk. There are three of them, and according to the Hawaiian Ag Site, we will need to cut some of them away in order to promote the growth of a second pineapple fruit (known as a ratoon). The good news is that those shoots, called suckers, can be planted to create new pineapple plants. The biggest news of the week is the flowers that are starting to bloom from the base of the pineapple. A few rows of these purple/blue flowers should gradually bloom over the next 2 weeks. Once they die back, the fruit begins to flourish and eventually ripen. I can’t wait to see how she progresses!

On a separate note, we thoroughly enjoyed the pineapple I received from the kids on Mother’s Day. You know… the one I used to punk readers into thinking the baby was fully grown? Well, I made sweet & sour chicken for dinner last night with big chunks of my Mother’s Day pineapple, and it was delicious. The good news, however, is that we planted the top and started a new pineapple plant. One’s a novelty, but two’s a farm. I think I will call this one Spike.

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May 18, 2011 · 12:14 PM

Quite Possibly the Easiest Summer Berry Dessert You Will Ever Make


This is one of those “accidental” recipe finds, discovered while browsing comments on The Pioneer Woman’s website. PW posted a photo blog of fabulous strawberry recipe photos (many of which made me weep with joy), but it was the first comment posted that really grabbed my attention. Sydney B posted a link to a strawberry clafouti recipe. A strawberry what?!? Clafouti. That’s klah-FOO-tee. Say it with me. “Klah-FOO-tee.” I like it! It sounds like a party in a Pyrex. Reminds me of KC & the Sunshine Band. It’s got me singing, “Shake shake shake…. shake shake shake… shake clafouti. Shake clafouti.” Let’s see if that’s not stuck in your head the rest of the day, right? But what IS a clafouti, really? I needed to know.

“Clafouti, is a baked French dessert of black cherries (or other fruit) arranged in a buttered dish and covered with a thick flan-like batter. The clafouti is dusted with powdered sugar and served lukewarm.”

There. Now we know. So back to Sydney B’s link. It took me to www.shutterbean.com, where I discovered the easiest berry dessert I’ve ever made. And since I love berries and I love custards, this has the potential to become my go-to throw-down company’s coming dessert-in-a-hurry recipe. Thank you, Tracy the Shutterbean!

Here’s how easy this recipe is. For the record, it calls for strawberries, but I threw in some raspberries, too. Basically, you butter a glass baking dish. Toss your fruit with 2 teaspoons of cornstarch and arrange them in the bottom of the dish. Combine the other ingredients in a blender and whiz for 15 seconds. (I didn’t want to dig out my blender, so I used a mixing bowl and a whisk – old school style). Pour the mixture over the fruit and bake it until the center is set and the top is lightly browned. Remove it from the oven, sprinkle it with powdered sugar, and serve it warm. Done. Can you believe it? Seriously… from start to finish, it took 10 minutes to pop this into the oven. To see Tracy’s step-by-step photos and recipe, click here. You won’t be sorry.

If you love summer berries and creamy custards, you should try this. I will give you a few tips. Use really ripe, sweet strawberries. If your strawberries are really large, cut them into bite-size pieces. If you add raspberries like I did, increase the sugar to 1/2 cup or it will be really tart. Other than that, this recipe is simple, easy to make, and bursting with the fabulous flavors of summer berries and vanilla. And that’s all I need. Well, that and the Strawberry Kiss Cake posted by Brooks the Cakewalker from the Pioneer Woman’s photo post mentioned above. Have mercy! If you make that one, I am SO coming over!

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May 16, 2011 · 11:11 AM

Houston Treasure: Glenwood Cemetery

A cemetery may not be everyone’s idea of a local treasure, but there is one in Houston that fits the description. It’s not just a cemetery… it’s a sanctuary for those who shaped the city of Houston throughout its history. Established in 1872, early settlers, city founders, empire builders and beloved city residents rest here. Most famously, it is the final resting place of billionaire businessman Howard Hughes. But it’s the men and women who shaped the city of Houston that catch my eye – Milam, Allen, Rice, Cooley, Hermann, Harris, Hobby, Hofheinz, and Wortham. Glenwood Cemetery is a place of contrast – loss & peace, pain & comfort, simplicity & beauty, and history in the shadow of downtown skyscrapers. This is my photo tribute to those who rest here.

“Do not stand at my grave and weep. I am not there, I do not sleep.
I am a thousand winds that blow; I am the diamond glint on snow.
I am the sunlight that ripened grain; I am the gentle autumn’s rain.
When you awaken in the morning’s hush, I am the swift uplifting rush,
Of quiet birds in circled flight. I am the soft star that shines at night.
Do not stand at my grave and cry. I am not there; I did not die.”
– Irish funeral prayer

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May 13, 2011 · 5:56 AM

Recipe Review: The Pioneer Woman’s Lemon Blueberry Pancakes

I’ve never eaten a lemon pancake. I know, it’s not a dark confession, but it is a confession none the less. I love all things lemon, but somehow lemon pancakes have eluded me. Until this week, when I saw the most gorgeous photos of lemon blueberry pancakes on The Pioneer Woman’s website. Have mercy.

Luckily, I had 2 lemons in my fruit bowl who were screaming, “C’mon! Go get the blueberries already! We’re dying to jump in some pancakes here!” Taunted by fruit – that’s my life. Since I can’t stand to disappoint anyone, much less a couple of mouthy lemons, I went to buy blueberries. Big, fat, juicy Texas blueberries. Thank God I did, because these pancakes did not disappoint.

Here’s what I loved about this recipe:
1. the batter was fragrant, light and bubbly
2. it took only minutes to whip up
3. except for blueberries, I had everything I needed in my pantry
4. the texture of the warm pancakes was soft & fluffy perfection

Here’s what I would do differently:
a. I would use two lemons instead of one, to boost the lemon flavor
b. I would use sweeter blueberries; mine were a little tart
c. if I had company, I would definitely double the recipe
d. if I didn’t have company, I would definitely eat every single one myself

If you love lemon more than you love blueberries, consider using 2 lemons (juice & zest) to kick up the lemon flavor. If you love blueberries more than you love lemon, make the recipe exactly as it’s written. Personally, I’m all for more lemon in just about every single situation. Except around a paper cut.

As is my custom, I’m not going to re-publish a Pioneer Woman recipe on my blog. It’s much more practical to provide you with the link so you can see Ree’s Lemon-Blueberry Pancakes for yourself, along with the gorgeous photos she provides in her step-by-step instructions. If you don’t fall in love, then you are definitely not a pancake person. Maybe a muffin man, but not a pancake person. PS – Do you know the Muffin Man? The Muffin Man. The Muffin Man?

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May 12, 2011 · 10:02 AM

Craft Tutorial: DIY Camera Strap Cover


A few days ago, I posted this photo of a camera strap cover I made for my DSLR camera. Several of you expressed an interest in learning how to make one. So, as promised, here is my attempt to post a step-by-step tutorial on how to make your own basic camera strap cover. I’ll warn you: I have very little experience explaining this type of thing, so bear with me. I really hope this makes sense.

Supplies you will need:
Fabric, cut into two 5″ x 28″ strips
One piece of 2-sided fusible iron-on web measuring 4 1/2″ x 22″
A spool of thread in a color that matches your fabric
A handful of straight pins
An iron & ironing board, sewing machine and scissors

On an ironing board, lay out both strips of fabric and press them to remove all wrinkles. I chose this cute foodie fabric because I dream of becoming a better food photographer some day. Hey, you can’t stop a girl from dreaming.

Place one strip of fabric face down (good side down) and center the fusible web on top. Center the fusible web horizontally and vertically (it will not be as long as the fabric, which is fine). If you are using a 2-sided fusible web that has paper on one side, place it paper side up! You don’t want to melt this stuff onto your iron.

Press the fusible web to fuse it to the first strip of fabric. Once it has cooled, remove the paper backing.

You should have approximately 1/4″ of fabric showing at the top and bottom of your fabric strip. Fold that 1/4″ strip down over the fusible web, and press it so it lays flat. Be very careful not to touch your iron to the fusible web, or it may melt onto your iron. Do this on both the top and bottom edges.

Take your second (non-fused) strip of fabric and lay it out on your ironing board with the good side facing the board. Place your first strip of fabric (with the fusible web) on top of the second fabric strip, with the good side facing up. Center it vertically so that there is approximately 1/4″ or so sticking out on both the top and bottom edges, as shown in this next photo.

Using your iron to press the hem into place, fold the unfinished edge of the bottom piece under – aligning it with the hem of the top piece. Working horizontally from side to side, press the bottom 2″ of the fabric strips to fuse the two pieces of fabric together.

Now turn the unfinished edge under on the opposite side of the strip, working horizontally from side to side, and press it into place so that the edges on the other side are aligned. You’ll want to press this 1/4″ edge under all the way out to each end of the strip, even though the fusible web does not go out to each end. At this point, you’ll have one 5″ by 28″ band of fabric with pressed edges along the top and bottom, and unfinished edges at the ends. Once your fabric is pressed and fused, you’re ready to work on finishing those ends.

At this point, check both sides of your fabric strip. Does one side look better than the other? If it does, use that as your “finished” side and place that side face down on your ironing board. This is where I take a quick measurement for length. Place your actual camera strap next your fabric strip, centering it to determine how much extra length you have on each end. What you want is about 2″ of fabric past the end of your camera strap (you should be measuring from the edge of the woven strap, not the leather end). If you have more than 2″ of fabric past this point, just cut it so that the overage measures 2″.

To finish both ends, fold the unfinished edge in approximately 3/4″ and press, then turn it under again another 3/4″, and pin it in place.

Left photo: the first 3/4" fold; Right photo: the second 3/4" fold

On your sewing machine, set your stitch to a straight stitch (standard default setting on most machines). Using a 1/8″ seam allowance, stitch a rectangle to secure both folded ends of your fabric strip. That folded edge will be inside the camera strap cover so that only the stitching shows on the outside.

Moving back to your ironing board, fold your fabric strip in half length-wise so that your “good side” is now facing out on both sides of your 2 1/4″ strap cover, matching the edges as perfectly as possible. (Remember: your folded ends should be facing the inside of the strap cover now.) At this point, I like to actually lay my camera strap inside the folded cover to make sure I have enough room for my seam allowance. It should fit, but I like to have visual confirmation before I stitch it down. Once you’ve checked to make sure it fits, remove your camera strap, then press and pin the entire length of your camera strap cover.

Moving back to your sewing machine, stitch the entire length of your pinned seam using a 1/8″ seam allowance.

I like to sew the first 1/2″, then use my “reverse” stitching feature to back up over that first 1/2″, then move forward again – just to really secure the edge of the opening and make sure the seam doesn’t accidentally rip out when taking it off and on your camera strap. Better safe than sorry, I think. Once you’ve sewn the entire length of your pinned seam and you’ve secured both ends to keep them from ripping out, remove the pins and sew once more, right over the top of the same stitching you just did. Double-stitching the length of your strap cover will prevent it from ripping out or coming unsewn after multiple sessions of pulling it on and off your camera strap. Once it’s finished, it should look like this:

Congratulations! Your camera strap cover is now finished. If you’d like, throw it on the ironing board and give it one final press, then you’re ready to put it on your camera strap. The easiest way I’ve found to pull your camera strap through your new cover is to use a ruler with a hole in one end. Using a piece of twine or embroidery thread, tie your camera strap to the hole at the end of the ruler.

Feed the opposite end of the ruler into the camera strap cover, until it pops out the other end. Pulling gently on the ruler, thread the strap through the cover.

You may have to help it start through when the widest part of the strap starts to go into the cover. Sometimes the edges can get caught on the stitching. Pull the camera strap through the cover until each end is sticking out evenly.

If you want to make a 2-sided (reversible) camera strap cover using two coordinating fabrics, cut each fabric into a 3″ by 28″ strip and stitch the “right sides” together lengthwise. Press to flatten the center seam and use that new 5 1/2″ strip as the “outside” side of your camera strap cover. For the “inside” of the strap cover, use either of the two fabrics you chose, cut to the original 5″ by 28″ length. If you like to match fabric patterns, making a reversible cover can be a lot of fun. Here’s a sample of the covers I’ve made so far. Today’s tutorial version uses one fabric, but the other two are reversible. Now I can change my camera strap covers to suit my mood or my outfit. {Note: I’m totally joking here. I am neither high maintenance nor high fashion. Not even close!}

A quick note about 2-sided fusible web: if you’re unsure which type to buy, I’m including this photo of the package I purchased. It is 2-sided fusible web with a paper backing on one side, which makes it much easier to iron on. This package came in 9″ x 11″ sheets, which I cut in half. I used two 4 1/2″ x 11″ strips. Fabric and craft stores sell iron-on fusible web in many different forms and sizes. All you really need is one strip that is 4 1/2″ wide by 22″ long.

If you have any questions or need any steps clarified, please post a comment and I’ll respond as quickly as possible. Now hit the fabric store and start crafting. And send me a link to any photos you post of your new camera strap covers!

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May 11, 2011 · 7:00 AM

Baby Pineapple Update: Day 18

We’re having a baby pineapple! After my earlier post, several of you asked that I post photos of the baby pineapple so you can track his/her progress. It warms my heart that you’re as excited as we are about our first baby after 6 long years of nurturing our pineapple plant. I’m beyond stunned at how fast it’s growing. While the Hawaiian Ag Department website said to expect it to take 5-6 months to mature, it seems to be growing much, much faster than that. See for yourself:

I’m just messing with you. That’s the pineapple I got for Mother’s Day. Sorry.

Here are the actual photos or our little sugarbaby. Unaltered, I promise!

You know, we’re going to have to find a name for him/her soon so I can quit calling it Him/Her. I think a baby pineapple naming contest may be in order. Readers could submit potential names, then vote for a favorite. What do you think? Should we name the baby pineapple?

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May 9, 2011 · 1:43 PM

TCP Cooks: New York-Style Cheesecake

The Complete Package Cooks: My all-time favorite cheesecake

As promised, I am sharing more of The Complete Package’s signature dishes on my blog. For new readers or random visitors, The Complete Package is my beloved husband of 29 years. (Side Note: Yes, those are 29 continuous years. Yes, he cooks. Yes, he does dishes. No, you can’t have him. And sorry, but he doesn’t have a brother.) The first recipe I shared was his flavor-packed flank steak sandwiches with soy-ginger mayonnaise. This one comes from the other side of the menu board. It is his signature creamy New York style baked cheesecake, and it’s AMAZING. If you love cheesecake the way my family loves cheesecake, you’ll definitely have to try this one. I’ll warn you… somewhere a horrified cardiologist is clutching his chest, screaming “don’t do it!” But fear not. For somewhere else, on the other side of the spectrum, is a cheesecake lover screaming “oh, hell yeah!” This recipe is for that person. Or people. Or flash mob. So hide your bathroom scales, grab a springform pan and your fat pants, and let’s make The Complete Package’s earth-shatteringly fabulous cheesecake.

For the crust, you’ll use:
one sleeve (approx. 5 ounces) of graham crackers
4 tablespoons of butter, melted
1/2 cup of chopped pecans

Crush the graham crackers into fine crumbs; add the butter and nuts. Stir to combine and press into the bottom of a 10″ springform pan. Bake at 400F for 8-10 minutes. Remove from the oven and allow it to cool completely. Turn your oven up to 475F for the cheesecake.

For the filling, you’ll need:
5 packages of cream cheese (8 ozs. each), softened
1 3/4 cups of granulated sugar
3 tablespoons of all-purpose flour
1/4 teaspoon of salt
8 eggs, divided – 5 whole eggs & 3 yolks
the zest of 2 lemons
the zest of 1 orange
1/4 cup of heavy whipping cream
1 teaspoon of vanilla extract
1 tablespoon of almond extract

In a large mixing bowl, beat the cream cheese until smooth. Slowly beat in the sugar and mix until thoroughly combined. With the mixer at low speed, add the flour and salt, the whole eggs and yolks, the citrus zest, heavy cream and extracts. Beat at high speed for 4 to 5 minutes. Pour the filling into the springform pan and smooth out the top. Place the cheesecake in the oven on the center rack and bake at 475F for 12 minutes. Then turn the oven down to 300F and bake for 35-40 minutes, then turn the oven off and leave the cheesecake in the oven for an additional 30 minutes. After 30 minutes, remove it from the oven and place it on a wire rack to cool. Once your cheesecake is completely cooled, you can move it to the refrigerator to chill. When you are ready to serve, remove the sides of your springform pan by running a sharp knife around the edge to loosen it and pop the ring clasp on the side of the pan.

If you’re serving this for company or a fancy dinner, you can move your cheesecake to a pretty cake plate. If you are a plain cheesecake person, dig in. If you like to dress yours up first you can top it with a good quality blueberry, cherry or strawberry topping. If you’re really twisted, you can cover the entire thing in melted chocolate and put it back in the fridge to form a hard chocolate shell. If you do that, please call me so I can come over. I’ll bring the coffee!

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