Pull up a seat! Stay a while! Have some cake! That's right, today marks one year of Shortcut to Mushrooms. It's still a small blog with a small (but loyal) following, but I've enjoyed getting to know so many of you in the foodie community this year, and of course trying so many new recipes. To mark the occasion, I'd like to share some of my goals with you, and also unveil some changes. As you can see, my site layout has changed to what I think is a little more friendly. I've been paying attention to what it is I like visually about my favourite sites, and I'm going to try to incorporate some of those things here.
When I started the blog, I was using a format where I would put the recipe at the end, after whatever story I had to tell you or comments I had to make. I'm going to go back to that format, because as much as I've always liked having the measurements directly in the recipe, I realise that it doesn't make it the most accessible! I've also started using YummySoup, a Mac recipe program, and I can't import recipes from my own blog because they aren't in the right format. Argh!
I'm also going to try to post more frequently, and to attract more visitors by commenting on blogs, using foodie forums more frequently, and participating in more foodie events. I hope to keep my three "features" going, as well as A Vegetarian Feast. I decided that the "bottom line" thing doesn't work very well, especially for multiple recipes in one post, but I'll do a little section of my thoughts after the recipe, again like some of my favourite bloggers. So I hope you'll stick around, enjoy the changes around here, and send some friends. Happy birthday, blog!
No-Bake Cheesecake with Cherry Sauce
Crust and Cake adapted from here
1 individual package honey graham crackers (about six)
3 cinnamon graham grackers
1/3 cup packed brown sugar
1/3 cup melted butter
16 oz cream cheese
2 t lemon juice
1 pint heavy whipping cream
1/3 cup sugar
1/2 pound fresh cherries, halved and pitted
2 t lemon juice
1/4 cup sugar
1/4 cup water
Put the cream cheese out about half an hour to soften. Melt the butter in a mug in the microwave and cool. Put the graham crackers in a Zip lock bag and crush. Make sure all the air in the bag is gone and pound with your hands, then squeeze the bigger pieces until it's a fine crumb. Add the sugar, close the bag, and shake to mix. Add the cooled butter and shake until well incorporated. Press into an 8" springform and chill.
Beat the cream cheese and lemon juice with an electric mixer until soft. You may have to push the cream cheese out of the beaters a few times. Scrape the sides, then beat in the whipping cream a little at a time until thick. Add the sugar and beat until very stiff. Spoon into the crust and smooth out. Chill at least four hours, preferably overnight.
To be perfectly honest, the site with the sauce recipe was taken down and I don't quite remember what I did. I remember a couple of squirts of lemon juice and some sugar - I think a quarter cup is right. I can't recall whether there was water, but I think there might have been. I know I simmered it for about five minutes. Just use your judgement, or find a real recipe. Cool completely and pour over the cake. Remove the sides of the pan carefully. If crumbs fall off, just press them back in place. Getting the cake off the bottom of the pan will really be a challenge, but it can happen if you use your knife to loosen and are very careful.
I had been in the mood for an English style cheesecake, because it's been so hot and baking isn't an option. I also bought ten ounces of fresh cherries from the Farmer's Market for $4, because I'm weak, and needed to use them. When I poured the sauce onto the cake, apparently the crust wasn't firm enough around the bottom because it leaked. Use a plate! The texture is dense but fluffy - tasty, but by the time the cake was done I was a little sick of whipped cream. The crust is also very loose, so I might bake just the crust if I were to do it again. Still, a tasty cake overall.