Cookin' with Carol recipes on NBC5 - December 2008

Chocolate Swirl Cheesecake

Serves 12

Here’s a delicious and decorative dessert for holiday entertaining.

1 1/4 cups chocolate graham crackers, crushed

3 tablespoons butter, melted

24 ounces cream cheese, softened

1 cup sugar, divided use

1 teaspoon vanilla extract

3 eggs

1/4 cup unsweetened cocoa powder

In a small bowl, stir together crushed chocolate graham crackers and melted butter. Press into the bottom of a 9-inch springform pan; reserve. Using an electric hand or stand mixer, beat cream cheese with 3/4 cup sugar and vanilla on medium-high speed for 2 to 3 minutes, or until fluffy. Add eggs, one at a time, and beat on medium-low speed, until combined (do not over-mix, or cheesecake may crack while baking). In a small separate bowl, stir together cocoa powder, remaining 1/4 cup sugar, and 1 1/2 cups of the cheesecake mixture. Pour half of the plain cheesecake mixture into the prepared pan. Spoon half of the chocolate mixture in the pan. Repeat the layers using remaining cheesecake mixtures, ending with the chocolate mixture spooned on top (in circular blobs, spaced apart). Use a blunt knife to swirl through the mixture to create a unique design. Bake in a preheated 425°F oven for 10 minutes. Reduce oven temperature to 250°F and bake for an additional 55 minutes, or until center is set. Place pan on a wire rack to cool completely. Once cool, refrigerate for at least 2 hours, or until chilled. Cut into slices and serve.

(Air Date: December 6, 2008)

Toffee Nut Chocolate Clusters

Makes about 24 candies

Here’s a quick and easy delicious homemade candy for gift giving this holiday season.

1 cup milk chocolate chip morsels

1/2 cup pecan pieces

1/2 cup walnut pieces

1/2 cup sliced almonds

1/2 cup toffee bits

1/4 cup dried cherries

Place chocolate chips in a medium microwave-safe bowl. Microwave on 50 percent power (or defrost setting) for 2 to 4 minutes, stirring occasionally, until chocolate is melted. Stir in remaining ingredients. Spoon heaping teaspoon-size portions of the chocolate clusters into 1-inch foil or paper candy cups. Refrigerate for 15 to 30 minutes, or until firm.

(Air Date: December 13, 2008)

Holiday Baked Ham

Serves 16

Here’s a delicious main dish idea for your holiday entertaining.

8 pounds smoked ham

2 tablespoons whole cloves

3/4 cup pineapple juice

1/4 cup light brown sugar

1 tablespoon Dijon mustard

2 teaspoons freshly grated ginger

Garnish: pineapple and bell pepper slices

Place ham in a shallow roasting pan. Score ham in a cross-hatch pattern using a sharp knife. Insert cloves in a decorative pattern over surface of ham. Combine remaining ingredients (except garnish) in a bowl and pour over ham. Bake, uncovered, in a preheated 325°F oven for 1 1/2 hours, basting ham with pan juices every 30 minutes. Ham is done when internal temperature reads 160°F. Place ham on a decorative platter, spoon some of the basting juices on top, and garnish with pineapple and bell pepper slices, if desired.

(Air Date: December 20, 2008)

White Chocolate Coconut Mousse

Serves 8

Perfect for ringing in the New Year, here is my signature dessert. Happy New Year!

8 ounces white chocolate

4 eggs, separated (divided use)

1/4 cup coconut milk

1 teaspoon coconut extract

1 cup whipping cream

4 tablespoons sugar, divided use

1/2 cup toasted coconut for garnish

Coarsely chop white chocolate. Melt white chocolate in a double boiler set over simmering water; reserve (or you can microwave on defrost 30 seconds at a time, until melted, stirring occasionally).

Place egg yolks in another double boiler (or metal bowl placed over a pan of simmering water) along with coconut milk and cook until mixture is thick and smooth, about 1 minute, stirring constantly. Add coconut extract and reserved melted white chocolate to egg yolk mixture, folding it in with a rubber spatula. If using a double boiler, pour mixture into a large bowl; if using a metal bowl, simply remove it from the pan of simmering water and set it aside.

Using an electric hand mixer or stand mixer fitted with a whisk attachment, beat whipping cream until thickened slightly, about 2 to 3 minutes, then add 1 tablespoon sugar and continue to beat until mixture forms soft peaks, about 1 minute (don’t over-beat or you will end up with butter!). Using a rubber spatula, fold the whipped cream mixture into the white chocolate mixture.

Using an electric hand mixer or stand mixer fitted with a whisk attachment, beat egg whites until soft peaks begin to form, about 2 to 3 minutes, then add remaining 3 tablespoons sugar. Beat until stiff peaks are formed, about 1 minute. Using a rubber spatula, fold egg whites into white chocolate/whipped cream mixture. Spoon mousse into serving bowls and chill thoroughly until ready to serve. Garnish with toasted coconut, if desired.

(Air Date: December 27, 2008)