Love this - Crisp In A Jar from Wendolonia Blog .... calling barb!

This would be great for Thanksgiving - Potted Pumpkin Pies (inchmark blog)

http:/inchmark.squarespace.com/inchmark/2010/10/18/potted-pumpkin-pies.html

 
Dawn, The first Blog Wendolonia used 1/2 pint Wide Mouth Mason Jars, the second

Potted Pumpkin Pies called for "little Mason Jars" and the third blog simplebites is Canadian and I don't know.

 
Dawn, DH figured it to be 4.2 oz. in a Ball Jam Jar and if you go to Amazon

and look on the link from Simplebites for the French Jars she used you will see 125 milliters equals 4.2 oz.

 
Carol, I am sorry it does not work for you....goggle Potted Pumpkin Pies and the link should come up

 
Somehow you got an extra "eat.at" in front of the link... click on link here>

inchmark.squarespace.com/inchmark/2010/10/18/potted-pumpkin-pies.html

 
Our friend Gay, knows I enjoy lil desserts in a ramekin / jar. 2 of my favorites that she posted:

 
Rec: Goat Cheese Cheesecakes w/ Summer Berries

I have made this a few times, it is always fun to bring to a small get together, w/ neighbors. Beautiful presentation... I serve it in the jamming jars; I serve it with the mocha cheesecake rec: below. They are fun, made ahead, and perfect portions. A really nice way to end a party. ((Thanks again Gay!))

Will give a try at the crisp in the jar for the next get together!



Goat Cheese Cheesecakes with Summer Berries
Photo by: Photo: Jim Franco; Styling: Scott Martin
YIELD: Makes 10 servings
PREP TIME:30 Minutes
OTHER:7 Hours, 57 Minutes
COURSE: Desserts
Ingredients

1 cup graham cracker crumbs
4 tablespoons melted butter
1 tablespoon sugar
Pinch of salt
1 (0.25-oz.) envelope unflavored gelatin
1/3 cup milk
1/2 (8-oz.) package cream cheese, softened
1 (4-oz.) goat cheese log
1/3 cup sugar
2 teaspoons lemon zest
Pinch of salt
1 1/4 cups heavy cream
Summer Berries
Preparation

1. Stir together graham cracker crumbs, butter, sugar, and salt. Divide mixture among 10 (8-oz.) glasses (about 1 heaping tablespoonful each); press mixture onto bottoms of glasses. Chill 30 minutes.

2. Sprinkle gelatin over milk in a small saucepan, and let stand 1 minute. Cook milk mixture over medium-low heat, whisking constantly, 3 to 5 minutes or until gelatin is dissolved. Remove from heat.

3. Beat cream cheese and goat cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Beat in 1/3 cup sugar, lemon zest, and salt. Slowly add milk mixture, beating until combined.

4. Beat heavy cream at high speed, using whisk attachment, until soft peaks form. Gently fold into cheese mixture. Divide mixture among glasses (about 1/3 cup each). Cover and chill 6 to 48 hours. Let stand at room temperature 30 minutes. Top with Summer Berries just before serving.

Southern Living JUNE 2010

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=154232

 
Rec: Mocha Chessecakes in ramekins

I have made these a few times. They are such fun. I have served them and made a lil coffee "Bar" for our friends to individualize. ie cinnamon, whipped cream, chocolate shavings, etc.

Fun make ahead dish. I have not made them in the coffee mug, I was a lil nervous, just use the jam jars or ramekins.

Now need to find an occasion to make the crisp in the jar!

Thanks again, Gay for thinking of me!

Hope you all enjoy the recipes as much as I have!

best,

Barb

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=155266

 
These look really good, Barb. Do they have the characteristic sour taste (which I love) of

goat cheese, or does the sugar cover it up? I imagine they are tangy? Or is the taste more like a conventional cheesecake?

Will have to try soon! Thanks.

 
I would say they are subtly tangy. It does not taste like traditional cheesecake w/ vanilla etc.

I often hear that people can't put their finger on what the "secret" ingredient is. I think it pairs well with the sweetness of the fruit.

 
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