It’s crawfish season here in Louisiana. These delicate, tasty freshwater crustaceans aren’t around very long in the spring, so it’s time to get cooking. This year I am making a unique recipe featuring this mudbug, “Crawfish Cheesecake.” And it is not what you might think it to be. Nope, this dish is not a dessert. Rather, it is a rich and savory appetizer with just enough crawfish to give it a taste of Louisiana. According to my friends who sampled the recipe, it is best when serve it with salty crackers such as Ritz crackers.
I like a challenge and was excited to see a notice for a contest to create a recipe using California walnuts. The goal was to submit a blog post and recipe using walnuts in either a sweet or savory recipe. Well, I love walnuts and so I jumped at the chance to enter the contest. However, by the time my walnut samples arrived in the mail and I figured out what to make, I’d missed the deadline. I made my recipe anyway. It is a soothing yogurt cheesecake — very healthy, too — I added a salty pretzel crust (savory) and candied walnuts on top (sweet). The recipe contains a “twist” on traditional cheesecake recipes. You will see. The dessert turned out great.
Here’s decadent and delicious dessert for Valentine’s Day. My “Classic Cheesecake” is is rich — but then it is Valentine’s Day and this cheesecake very much worth it!. I think my recipe is just as good as any traditional New York style cheesecake. And I added a chocolate Oreo crumb crust and served it with a cherry sauce. Yum.