Yummy May Recipies!
Summer is almost upon us! With summer vacation and camping season just around the corner, here are a couple of recipes to try, courtesy of Buzzfeed. These are sure to get your mouth watering and eager for summer to begin.
1.) Meyer Lemon Blackberry Cheesecake Bars
For the crust
12 sheets graham crackers, pulsed until crumbled in a food processor (about 2 cups crumbs)
1/4 cup granulated sugar
6 tablespoons butter, melted
For the blackberry puree
6 oz fresh or frozen blackberries
1/4 cup granulated white sugar
1/4 cup water
For the cheesecake
16 ounces cream cheese, room temperature
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1/2 cup granulated white sugar
1 tablespoon Meyer lemon zest
1/4 cup fresh Meyer lemon juice
1/4 teaspoon salt
Preheat the oven to 350ºF. Butter a 9"x9" glass pan. Using a food processor, pulse the cookies until they are completely broken down into a fine crumb and add the sugar and melted butter. Pulse a few more times until the mixture is like wet sand. Dump into the pan and press firmly into the bottom. Bake for 8-10 minutes for a nice golden color. Remove to cool.
In a small saucepan on medium low heat mix together the blackberries, sugar and water. Cook for 8-10 minutes until the blackberries are completely broken down. Place a fine mesh strainer over a bowl and with a silicone spatula press through all the liquid, disposing the solids. If the puree seems a little thin, return to the pot and bring to a boil to cook for an additional minute. Let cool.
Onto the cheesecake! Lower the temperature of the oven to 325ºF and bring water to boil in a teakettle.
In the bowl of your stand mixer or using a hand mixer with a large bowl, cream together the cream cheese sugar and lemon zest until light and airy about 3-4 minutes. Then add the sour cream and eggs one at a time until well combined.
Scrape down the sides and bottom and finally add the meyer lemon juice and salt. Mix to combine. Scrape everything together again and pour into the prepared pan.
Smooth the top of the cheesecake batter with a spatula and drizzle the blackberry puree on top of the cheesecake. With a skewer or chopstick, make a swirl pattern. Place the square pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up.
Bake for about an hour and fifteen minutes or until the middle no longer jiggles. Remove and let cool completely (about two hours) before removing from the pan.
2.) Roasted Strawberry Avocado Mozzarella Grilled Cheese
1 pint ripe strawberries, hulled and quartered (about 4 cups strawberries)
1 tablespoon coconut sugar
4 slices thick multigrain bread
1 tablespoon olive oil
½ large ripe avocado, sliced
2-4 slices GO Veggie! Lactose Free Mozzarella Slices, depending on how cheesy you like things
Preheat oven to 375 degrees F. Line a baking sheet with foil and lightly coat with nonstick cooking spray. In a medium bowl, toss strawberries with coconut sugar so that they are fully coated. Transfer to prepared baking sheet and arrange so that they aren’t crowded. Bake for 20 minutes or until berries are juicy.
Heat a skillet over medium high heat. Lightly brush or drizzle half of olive oil over two slices of bread and place oiled side down in a skillet. Lay mozzarella on top then add avocado and roasted strawberries. Drizzle two slices of bread with olive oil and place oiled side up on the sandwich. Cover with a lid and cook about 4-5 minutes or until golden brown on bottom. Carefully flip the sandwich, reduce heat to medium and cook a few more minutes or until the bread is golden brown. Enjoy immediately! Makes 2 sandwiches.
For more recipes, check out the link!