Fruit Slaw

I was looking for a light side for burgers and sandwiches and found a recipe for Stone Fruit Slaw on Epicurious. This time of year it's not easy to find peaches and apricots, so I used black plums,
apples, and pears. The result was a refreshing dish that I'll make again - and look forward to trying when stone fruits are back in season.

The only unusual technique in this recipe is how you cut the fruit; the recipe asks for matchsticks. I held the fruit right side up and sliced off the four sides. Then I put each piece cut side down and made a horizontal cut through the middle. Holding the two pieces together, cut 1/4 inch slices vertically.

Fruit Slaw

1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar or white wine vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm fruit (about 5; such as plums, nectarines, peaches, apricots, pears, or apples), julienned
Kosher salt and freshly ground black pepper

Whisk first 6 ingredients in a medium bowl. Add fruit; toss gently to coat. Season lightly to taste with salt and pepper.

A Special Sandwich

This yummy sandwich requires a trip to Publix or somewhere else that sells Boar's Head. It has all the comfort of a grilled cheese, with spiciness and flavor from the turkey and cheese.

Special Sandwich

butterBoar's Head Jerk Turkey
Boar's Head Three-Pepper Colby Jack Cheese
sliced Marble Rye
spicy brown mustard
Boar's Head submarine dressing
Butter 2 slices of marble rye. On the other side of one buttered slice, spread mustard. Heat a frying pan to medium low. Layer three slices of turkey and two slices of cheese between the rye bread. Grill on both sides until cheese melts. Removing one slice of bread, sprinkle submarine dressing on the turkey and replace bread.

Serve.

Roasted Red and Sweet Potatoes

Roasted potatoes in olive oil is nothing new, but I've been enjoying this technique passed on by a friend recently. The key is to not layer or crowd the potatoes: you want them to roast, not steam. I love the combination of the caramelized sweet potatoes and the savory red potatoes.

Roasted Reds and Sweets

2 medium sweet potatoes, scrubbed
2-4 medium/large red potatoes, scrubbed
3-4 T. olive oil
salt and pepper
1/2 t. thyme

Cube potatoes into one-inch squares. Spread out on a rimmed cookie sheet sprayed with non-stick spray. Drizzle olive oil over the potatoes and toss to coat evenly. Sprinkle salt, pepper, and thyme over the potatoes.

Roast at 425 for 50-60 minutes, tasting to check tenderness.

Peppermint Cheesecake

Here's a cheesecake I came up with to take to our faculty Christmas party. The peppermint is quite subtle: I wanted to use Peppermint Oreos, but couldn't find them, so I substituted red Oreos with peppermint extract. It's delicious, creamy, and very festive for this time of year!

White Chocolate Peppermint Cheesecake

1 package peppermint Oreos (can substitute regular or red with 1/2 t. peppermint extract added)
3 T. butter, melted
1/4 c. sugar

Process the Oreos into crumbs in a food processor or with a rolling pin and a plastic bag. Mix the crumbs withe melted butter and sugar, as well as the peppermint extract if using. Press into a 9-inch springform pan, on the bottom and up the sides. Set aside.

1 package Candy Cane Hershey's kisses, unwrapped
1/4 c. white chocolate chips
1/2 cup half and half
3 packages cream cheese
3 eggs
3/4 c. sugar
1 t. vanilla
1/2-1 teaspoon peppermint extract, depending on how peppermint-y you want it
red food coloring (optional)

Preheat oven to 325.

You'll want 2 cups of white chocolate, so measure the Hershey's kisses and add some white chocolate chips to make up the difference. Put in a microwave safe bowl with half and half and melt at 50% power. Stir after each minute - it will take about three minutes. Stir until smooth and set aside.

Beat cream cheese and sugar until smooth. Add eggs one at a time, stirring after each addition. Mix in melted white chocolate , vanilla, peppermint extract, and a few drops of red food coloring if desired.

Pour mixture into prepared crust. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.