NAJU’S GUAVA CHEESECAKE
Melt together guava paste, 1/2 cup white wine, juice of 1/2 lemon. Set aside.
12 graham crackers
6 tbsp butter, melted
pinch of coarse salt
2 1/4 cups brown sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 tsp pure vanilla extract
5 large eggs, room temperature
- Preheat oven to 350 degrees. Butter sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
- Process graham cracker in food processor until fine. Mix crust ingredients in a medium bowl. Pat mixture evenly into bottom of pan. Put in freezer for 15 minutes. Then bake crust for 15 minutes and set aside to cool while assembling the cheesecake.
- Beat cream cheese with paddle mixer for 3 minutes until fluffy.
- In a large bowl whisk together sugar and flour. Switch to mixer on low speed gradually adding flour/sugar to the cream cheese until smooth. Add sour cream and vanilla until smooth. Add eggs one at a time until just combined; do not overmix.
- Pour cheesecake filling into pan with crust. Place pan inside a large, shallow roasting pan. Carefully ladle boiling water into the roasting pan to reach halfway up the sides of the springorm pan.
- Bake 45 minutes. Reduce oven temperature to 325 degrees. Continue to bake about 30 minutes more until the sides are set and center still wobbly. Turn off oven; leave cake in the oven with the door ajar for 1 hour. Transfer to wire rack and cool completely.
- Spread guava topping all over the top of the cheesecake. Refrigerate, uncovered, at least 6 hours or overnight, before un-molding cake by running a knife around edges of the pan.
Store in a cool, dark place at 50-55 degrees, (do not fluctuate temperature, keep constant). Wine turns/oxidizes at 75 degrees. Store horizontally to keep the cork moist and prevent it from drying out. Keep still. Try not to move the wine bottles once stored. Dark green bottles are preferable.
Store upright to minimize oxidation between beer and bottle cap, and so unfiltered beer sediment stays on bottom. Like wine, it is recommended to find a cool, dark place with a temperature of 50-55 degrees. Most beers have an expiration date and are not recommended for aging, except for those heftier beers that are ripe for maturation, such as: vintage beers, barleywines, imperial stouts, Belgian strong ales, lambics, and old ales…
Store upright. The theory is that lids are less reliable and can leak. A bottle of vodka will not go bad due to its alcohol content.
I have been drinking wine and beer of late, but this site is tempting me back to the cocktail:
“The Self Starter cocktail also uses apricot brandy, but adds gin, Kina Lillet (I used Cocchi Americano), and absinthe. This isn’t the type of drink you throw back. This isn’t “easy.”” (As compared to the Mañana, the drink of procrastinators…)
- Madame Barkeep
Drink your inspiration.
Tequila Lime Chicken Empanadas
- cooking time: 1 hour 30 minutes- makes 24 empanadas -
3 tbsp soy sauce
3 cups (about 1 ¼ lbs) chicken, finely chopped/minced/shredded
¾ cup cilantro, chopped
6-7 cloves (about 2 tbsp) garlic, minced
2 medium (about 3 tbsp) jalapeno peppers, minced
3 tbsp butter
½ cup chicken stock
3 tbsp gold tequila
3 tbsp lime juice (1 medium lime, freshly squeezed)
½ medium red onion, diced
½ medium red bell pepper, diced
½ medium yellow bell pepper, diced
½ medium green bell pepper, diced
¾ cup heavy cream
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
1 (15-oz) package refrigerated piecrusts
Salt and pepper to taste
- Preheat oven to 400 degrees.
- Rinse the chicken, pat dry with a paper towel, and chop into very fine dime-sized pieces (the smaller they are, the easier it will be to fold your empanadas). Marinate the chicken in soy sauce for at least 5 minutes, set aside.
- Cook the cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 5 minutes. Next add the chicken stock, tequila and lime juice, a pinch of salt and pepper, and stir. Bring to a light boil until the mixture reduces to a thicker consistency, about 10 minutes. Take off heat and set aside.
- With remaining butter cook the onion and peppers over medium heat, stirring intermittently until the onion becomes clear and the peppers limp. Add the chicken with its soy sauce liquid, and stir until chicken pieces turn white.
- Add the cream and bring to a low boil until the liquid reduces to a thicker consistency, about 10 minutes. Add the reduced tequila mixture, and continue to boil another 5 minutes. Chicken should be thoroughly cooked and the sauce thick. Salt and pepper to taste. Take off heat and set aside. When cool, add entire contents of shredded cheese packet.
- Unroll 1 piecrust onto a lightly floured surface. Roll it out a little thinner, about a 15-inch circle, with a rolling pin (*a straight-edged, side-turned drinking glass will do (*can use an upturned glass for cutting too)), and cut out rounds using a 3-inch cookie-cutter if you have it. Take the remaining dough, re-roll, and repeat until there is no dough left. Do the same with 2nd piecrust.
- Arrange the circles on two lightly greased baking sheets. Place a spoonful of the chicken with cheese mixture into the center of each circle. Fold the dough over the filling into half moon shapes. Press the edges with a fork to give them that curly-edge look and to seal your little empanadas tight.
- Bake for 13-15 minutes until golden.