Last Saturday my mother invited us to join her for “hors d’oeuvres and dessert”. This was the spread (for 4 people)……
My brother made smoked salmon mousse and rosemary flat bread…
My mother made pimento cheese to serve on cinnamon raisin bread from Great Harvest…
and a leek quiche – kind of a “throw everything in” recipe…
AND a salsa cheesecake (recipe below)……
Everything was delicious, I’m just so glad she didn’t plan on dinner also. She didn’t stop there, oh no….for dessert we had homemade Orange Blossom ice cream from a recipe my mother found in Lady’s Home Journal in the 1960’s AND marinated orange slices – can we say “extra time on the treadmill?”……
The recipe below is from California Sizzles – a Pasadena Junior League cookbook.
When Friday rolls around, I’ll be joining Foodie Friday at Designs by Gollum
Thanks for visiting!
- 2T butter, melted
- ½ C bread crumbs
- 12oz cream cheese, softened
- 4oz Roquefort cheese
- 1C sour cream
- 2T flour
- 1C grated Parmesan
- ½C salsa
- 4 large eggs
- 1T dried parsley
- 1 bunch fresh cilantro leaves(mince 1T)
- Preheat oven to 350*
- brush sides and bottom of 9" springform pan w/melted butter and dust w/1/4C breadcrumbs.
- In a mixer combine: cream cheese, Roquefort cheese, add sour cream, flour, Parmesan, and salsa, beating well between additions.
- Scrape bowl, turn motor on high and add eggs one at a time.
- Beat well to properly blend.
- Pour batter into springform pan, sprinkle with remaining breadcrumbs, parsley, and minced cilantro.
- Bake for 1hr and 15 min (approx) until lightly browned.
- Turn off oven and cool inside oven with door ajar for 1 hour.
- Arrange cilantro leaves on serving platter, place cake in the center - serve in wedges.
Nellie says
This is an amazing “spread!” I’m sure everything was thoroughly enjoyed! Thank you for the new recipe. It is going in my file.