NYTimes Cooking writes “A good dip transcends time — especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and ’50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time when your guests arrive.”
Although the title is a bit of a misnomer in the fact that Florentine recipes usually include spinach as an ingredient. But I won’t quibble over the title because it was a fabulous dip! And if you are squeamish about anchovies, they are mashed up and assist the other ingredients in bringing out a true depth of flavor.
However if you’re adamantly opposed to anchovies, try fish sauce. Don’t be put off by the name. It does not taste fishy. As a fellow anchovy hater however, I have come around to using them mashed up in small amounts as here, where they give an indefinable flavor boost.
BTW, America’s Test Kitchen has a great recipe for an anchovy substitute involving miso and nori. It works beautifully in most recipes that call for anchovies or anchovy paste.
Cinnamon Roll Cheesecake. Okay, if I’m honest, no dessert is worth perishing over, especially given the fact that I rarely eat it. But when I first saw this posting on FB, it screamed “try me,” and it seemed many of you agreed. This cheesecake from MyIncredibleEdibles.com is just as incredible as it sounds—a thick creamy cheesecake with cinnamon throughout and drizzled with cream cheese icing.
Now the bad news… It took an additional 45 minutes—that’s 50% longer—to come to 150° in the 200° oven, a total of 2 hours and 15 minutes! So take the timing with a grain of salt. (We think our oven is on the fritz, and we may be replacing it soon.) It is tricky trying to determine exactly when a cheesecake is done. It will still appear jiggly in the middle, but not overly so. Take a look at this quick video:
The secret to testing a cheesecake for doneness: Jiggle it. Gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center wobbles slightly, it’s done. Also, you can tell if a cheesecake is done by checking the internal temperature with a quick-read thermometer. Stick the probe halfway into the cake—a baked cheesecake should read 150ºF.
An underbaked cheesecake will ripple and wobble noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle. You might worry a runny middle means raw cheesecake, but it’s totally safe and normal. The center will firm up as it cools on a cooling rack, then sets in the fridge overnight.
The filling will reach to the top of the springform pan and might even puff over the sides a bit while in the oven. But after it rests and cools in the fridge, it will settle somewhat. Use a sharp knife to run around the inside edge before removing the pan. Then pipe on your icing creating a design or an abstract effect.
A couple of tips to remember: You are going to want to wrap the cheesecake in plastic wrap and let it chill overnight or a minimum of 8 hours. When you go to serve the slices, always have a hot washcloth nearby to be able to wipe the knife clean after each cut, it makes for a much more beautiful piece!
Preheat your oven to 350 degrees Fahrenheit and grease a 9” springform pan with non-stick spray and set aside.
Start with the crust by adding about 1 package + 3 sheets of graham crackers into a food processor. Pulse until you get a fine crumb. Add in all remaining crust ingredients and pulse until well combined.
Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.
Bake on 350 for about 10 minutes.
Combine all ingredients into a medium size bowl and use a fork to combine them until you have a nice crumble. Set aside.
Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment. Cream until light and fluffy and you do not see any bumps. Add sugar and flour and mix for about 1 minute.
While the mixture is on low speed, add vanilla extract and each egg one at a time. Allow each egg to combine fully before adding the next.
Once all the eggs are combined, set your mixture to a medium-high speed and mix for 5 minutes. After 5 minutes, add in the heavy whipping cream and mix for an additional 1-2 minutes.
Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture using your fingers to crumble into small pieces. Add another layer of cheesecake filling and continue for two more layers. Add the remaining crumble to the top of the cheesecake.
Place the cheesecake in the center of your oven and bake at 350 for 15 minutes then reduce the heat to 200 degrees F. and bake for an additional 1 hour and 30 minutes
Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes, do not open the oven door.
After 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Then take out and chill. (Letting it chill overnight is best.)
Cream Cheese Topping:
Once the cheesecake is set, add all ingredients for the cream cheese topping into a medium bowl and use a hand mixer to mix well until light and smooth.
Add into a piping bag or sandwich bag with a small corner hole and pipe a design on the top of the cheesecake.
Use a hot wash cloth to wipe the knife clean after each wedge.