This month's recipe comes to us from Dr. Julie A. Holmes of Ruston, Louisiana. She's whipped up an amazing dessert of fried cheesecake bites with a warm Louisiana peach coulis that's sure to put a delicious topper on just about any meal.
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Makes 8 servings
Ingredients: Fried Cheescake Bites
1 10-ounce plain store-bought baked cheesecake
2 cups all-purpose flour
2 eggs, beaten
2 cups graham cracker crumbs
vegetable oil for frying
Directions: Fried Cheescake Bites
Cut cheesecake into bite-sized pieces and freeze. Remove only a few pieces at a time to work with and return to freezer as soon as each is breaded.
In 3 separate plates, place flour, beaten eggs, and graham cracker crumbs. Roll cheesecake pieces in flour and coat thoroughly. Next, place into beaten egg and coat thoroughly. Finally, drop cheesecake pieces into graham cracker crumbs and coat thoroughly. Return to freezer and chill at least 3 hours.
When ready to serve, heat vegetable oil to 350°F. Take cheesecake balls from freezer and fry a few at a time until they float, approximately 1 minute. Remove promptly and drain on paper towels. Allow to cool slightly.
For each individual dessert serving, spread a pool of peach coulis on a small serving plate. Place 4 or 5 cheesecake bites on top of coulis. Drizzle more on top. This can also be served on a large platter as a bite-sized appetizer-style serving.
Ingredients: Louisiana Peach Coulis
3 cups peeled and diced fresh Louisiana peaches
1/4 cup fresh orange juice
3/4 cup sugar
2 tablespoons honey
1/8 teaspoon pumpkin pie spice
pinch freshly ground nutmeg
Directions: Louisiana Peach Coulis
Place peaches and orange juice in a saucepan. Bring to a boil over medium heat. Cover and reduce heat. Allow peaches to cook until soft, about 10 to 15 minutes, stirring occasionally. Remove from heat.
Purée peach mixture in a blender or food processor. Return to saucepan. Add all remaining ingredients and bring to a boil. Reduce heat and simmer 5 to 10 minutes. Keep warm for serving with cheesecake balls.