Yogurt Cheesecake with a Salty Pretzel Crust and Candied Walnuts

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.

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Apple and Walnut Compote a.k.a. Haroset

Passover will soon be here. My husband’s family is planning a “virtual” Seder meal and service via “Zoom.” With family is scattered all over the country and unable to travel and local folks trying to maintain 6 feet of space at a table, this seems like a good solution. We are living in a new era. One dish at the Seder meal which I particularly enjoy is Haroset which is served along with Matzah. Several years ago, a friend brought Haroset to our Seder which was absolutely delicious. The combination of apples and  walnuts in a sweet sauce is good to eat anytime of the year — whether or not you are celebrating Passover or another religious observance. I made the recipe to share with you.

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Spring Green Salad with Jalapeno Pepper Dressing

A salad dressing which is becoming increasingly popular on Louisiana restaurant menus is “Jalapeno Pepper Salad Dressing.” Some variations use red pepper jelly and others Tabasco pepper jelly. I made homemade jalapeno pepper jelly last summer and figured that this would be a good use for own jars of jelly. This salad dressing is a vinaigrette-style of dressing with a sweetness. It complements tart salad green blends nicely.

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