Strawberry-Lime Cheesecake

In case you haven't noticed, Varsity Marketplace has a new offering. When I saw an abundance of bright green limes amongst the more traditional fruits, I knew I wanted to incorporate them into a recipe. I decided upon a cheesecake and opted to complement the sourness of the limes with sweet strawberry swirls. I also decided to add greek yogurt to the filling to create a lighter texture and taste. All of these ingredients, with the exception of eggs and butter, may be purchased in Varsity Marketplace. Eggs and butter may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this refreshing spring dessert will cost you $19.80 or $1.65 per slice.

Strawberry-Lime Cheesecake

Yield: 12 slices

Total Cost: $19.80

For the crust:

• 18 graham crackers, crushed
• 1/3 cup sugar
• 7 tablespoons butter, melted

For the filling:

• 1 cup sugar
• zest of 3 limes
• 16 oz cream cheese, softened
• 8 oz FAGE Total 0% greek yogurt
• 3 eggs
• juice of 3 limes

For the strawberry swirls:

• 8 oz strawberries
• 1 tablespoon sugar

Preheat oven to 350 degrees. Crush graham crackers and mix with sugar and butter. Press into the bottom of a springform pan and set aside. 

 

Stir together the sugar and lime zest and set aside. Beat together the cream cheese and yogurt until smooth. Add in the eggs, one at a time, and beat to combine. Add in the lime juice and mix well. Add the sugar and zest mixture and beat until smooth. 

Puree the strawberries and sugar together until smooth. Pour half the lime mixture in to the prepared crust. Dollop half the strawberry mixture on top, and swirl with a knife. Repeat with the remaining lime and strawberry mixtures. 




Bake, positioning on middle rack with cookie sheet directly beneath on bottom rack, for 60 to 70 minutes, until the center is still slightly jiggly. Turn off oven and allow cheesecake to cool in oven for 30 minutes, with door ajar. Remove from oven and chill in refrigerator for at least 4 hours, covered, before serving.

Reviews
"It's more like a firm pudding cake."
"It's refreshing."
"I like the consistency that the greek yogurt brings."
"Your cheesecake was a please cake."

Spinach and Bacon Quiche

I conducted my first interview over winter break and posed the question, "Do you have an idea for a future recipe?" The answer I received is the inspiration for this week's recipe. Quiche is a great way to use up old or leftover ingredients and makes for an excellent brunch or dinner option. This quiche recipe, loaded with bacon and spinach, is nestled in a flavorful golden crust. All ingredients may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this sophisticated yet easy to prepare dish will cost you $16.01 or $2.00 per slice. This does not include the cost of cooking spray, salt and pepper.

Spinach and Bacon Quiche

Yield: 8 slices

Total Cost: $16.01 (does not include cost of cooking spray, salt and pepper)

For the crust:

• 3/4 cup flour
• 6 tablespoons butter (cold, cut into small pieces)
• 2 oz medium cheddar cheese stick (shredded)
• 5 teaspoons cold water

For the filling:

• 6 eggs, beaten
• 1 1/2 cups heavy cream substitute (1 cup milk and 1/2 cup butter, melted)
• baby spinach and feta cheese from 1 Sidewalk Cafe - Spinach Harvest Salad
• 12 oz bacon, cooked and crumbled
• salt and pepper 

 

Shred cheddar cheese and set aside. Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
 

Meanwhile, preheat an oven to 375 degrees. Fry bacon until crisp. Drain on a paper towel and allow to cool before crumbling into small pieces. Chop spinach and set aside. Prepare heavy cream substitute by combining milk and butter. Roll out dough, spray a 9-inch pie pan with cooking spray and place dough in pan. Use a fork to prick holes over the bottom of the pastry. Bake crust for 10 minutes before filling.

Prepare filling by combining eggs, cream, and salt and pepper. Layer spinach and bacon in bottom of crust, then pour egg mixture on top. Sprinkle with feta cheese and bake for 35-45 minutes or until egg mixture is set. If crust begins to brown too quickly, cover edges with foil. Remove from oven. Allow to cool slightly before cutting into wedges and serving at room temperature.

Reviews
"What a good start to the day."
"Oh my gosh. Jordan, I am so glad you're my roommate."

Irish Soda Bread

Growing up, my mom would always make the traditional St. Patrick's Day meal of corned beef and cabbage. I quickly realized that duplicating this meal with ingredients from the markets was going to be impossible so I opted to prepare another St. Patrick's Day classic, soda bread. I have never before attempted soda bread but this recipe was fairly simple to prepare and makes for a great addition to your St. Patrick's Day meal. All ingredients may be purchased in Varsity Morgan. Based upon the calculated cost per serving of each ingredient, one loaf of soda bread will cost you $7.52 or $0.31 per slice. This does not include the cost of salt. Happy St. Patrick's Day!

Irish Soda Bread 

Yield: 24 slices
Total Cost: $7.52 (does not include cost of salt)

• 4 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 tablespoons butter
• 1 cup raisins
• 1 egg, lightly beaten
• 1 3/4 cup buttermilk substitute (scant 1 3/4 cups milk and scant 2 tablespoons lemon juice)

Preheat oven to 425 degrees. Prepare buttermilk substitute by placing lemon juice in a measuring cup and adding milk until liquid reaches the 1 3/4 cup measurement. Let stand 5 minutes. Whisk together flour, sugar, salt, and baking soda in a large bowl. Cut in butter until coarse mixture forms. Add in raisins.

Make a well in center of flour mixture. Add egg and buttermilk substitute to well and mix with wooden spoon until dough is too stiff to stir. Dust hands with flour and then gently knead dough in the bowl, long enough to form a rough ball.

Transfer dough to floured surface and and shape into a round loaf. Spray cookie sheet with cooking spray and transfer dough onto it. Score top of dough about 1 1/2 inch deep in an "X" shape (helps heat get into the center of the dough while it cooks). Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. 

Remove from oven and let sit for 5-10 minutes. Serve warm.

 

Reviews
"I don't like soda. I don't like bread. But I like soda bread."
"So good."

"Commodore Cooking Special" featuring Erin McManus

For the second half of spring break, I decided to conduct a second interview, this time with a fellow senior at Vanderbilt University who also happens to be one of my roommates and a frequent taste tester for many of the blog's recipes. Commodore Cooking sat down with Erin McManus to discuss the blog, along with a few related topics. Below are her responses.

 

What do you think of the markets and the items that are available for purchase there? I think that the markets do a pretty good job of providing us with a lot of different options, and healthy ones too. I do wish that there was more fresh produce—I would like to see more vegetables available for sale and a more varied selection of fruits. Things like (edible) sliced meats for sandwiches would be nice.

Of the recipes that you have tasted, what has been your favorite thus far? Your least favorite? They honestly usually outdo each other each week—but I think my favorite was the blackberry cobbler. From the sounds of it, if I had tried the mug cake that would have been my least favorite, but of the recipes I’ve tried my least favorite was the cornbread muffins with chili—definitely needed more chili.

Which ingredient from the markets do you think would be the hardest to incorporate in a recipe? Hmm, I think it would pretty hard to incorporate beef jerky into a recipe.  

What item, that is not currently offered, would you most like to see made available for purchase in the markets? I would love to see good sliced turkey or chicken breasts—something that would allow me to make a meal with a sufficient amount of protein in it.

What ingredient would you like to see utilized in a recipe? I would love to see Nilla Wafers make it into a recipe (see next question).

Do you have an idea for a future recipe? Banana pudding (see above question).

Do you have any additional comments, feedback, or suggestions for Commodore Cooking? I LOVE being your roommate and getting to taste everything—it’s always delicious and I look forward to it every weekend!

Bagel Chips with Fruit Dip

Spring Break 2012 is upon us and whether you are partaking in the senior cruise or relaxing in the Bahamas, there is sure to be some partying involved. And every party needs some good snacks to complement an abundance of drinks. Bagel chips and fruit dip make for an easy yet satisfying snack, perfect for any time of day. Bagels may be purchased in either Varsity Marketplace or Common Grounds. All other ingredients may be purchased in Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this snack will cost you $8.96 or $1.40 per serving. Happy Spring Break 2012! 

Bagel Chips with Fruit Dip

Yield: 4 servings of 12 bagel chips and 1/4 cup fruit dip
Total Cost: $8.96

For the bagel chips:

• 4 cinnamon raisin bagels (unsliced)
• 4 tablespoons butter, melted

For the fruit dip:

• 6 oz cream cheese, softened
• 1 (6 oz) container Yoplait Original 99% Fat Free blueberry yogurt

Refrigerate bagels for 1 hour. Allow cream cheese to soften at room temperature. Preheat oven to 325 degrees. Cut bagels into 1/4-inch slices and place on ungreased cookie sheet. Melt butter and brush over bagel slices. Bake for 15-20 minutes or until lightly browned. Allow to cool.   

Meanwhile, prepare fruit dip by blending together cream cheese and yogurt. Serve with bagel chips. 

Reviews
"Delicious."
"Can I have another one?"
"The crispy nature of the bagel really highlights the fruitiness of the dip." 
"That was pretty awesome."