Flour Head Bakery’s Chocolate Cream Cheese Cranberry Pie

For the Crust:

20 Oreo cookies

1 Tbl melted butter

Or 1 prepared chocolate crust

Place the Oreos in the bowl of a food processor. Pulse the cookies until fine. Add the melted butter and process until the cookie crumbs are evenly coated.

Press the cookie crumbs evenly into the bottom and sides of a 9 inch pie pan. Refrigerate the crust while making the filling.

For the Filling:

2 (8 oz ) packs of Cream Cheese

2/3 cup Sugar

2 Large Eggs

½ cup Heavy Cream

In the bowl of a stand mixer or with a hand mixer, beat the cream cheese until smooth. Add sugar and beat well until smooth and creamy, scraping down the bowl a few times. Add eggs one at a time and beat until incorporated. Add heavy cream and mix until smooth and creamy.

Pour mixture into prepared crust and bake at 350 degrees 45- 50 minutes or until the cream cheese mixture puffs up and the center no longer jiggles (you will see some cracks in the cream cheese). Remove from oven and allow the pie to come to room temperature.

For the Cranberry Topping:

3 cups Fresh Cranberries

½ cup Water

½ cup Sugar

Look through cranberries for stems and bad pieces. Rinse Cranberries. Place cranberries, water and sugar in a medium saucepan. Bring to boil, and cook stirring occasionally until cranberries have popped and the mixture has thickened slightly. Puree cranberries with an immersion blender or for a chunkier sauce, mash with a potato masher. Allow mixture to come to room temperature. Spread mixture over the pie.

Refrigerate pie overnight. Serve Chilled.

WBIR Chocolate Cream Cheese Cranberry Pie

Tomato Head’s Spinach Salad with Fennel, Candied Walnuts and Pomegranate Vinaigrette

For Candied Walnuts:

1/3 cup Light Brown Sugar, packed

¼ cup water

2 Tbl butter

½ tsp salt

½ tsp cinnamon

¼ tsp allspice

1 ½ cups Walnuts

Place brown sugar, water, butter, salt and spices in a medium saucepan. Bring mixture to boil and boil for 1 minute. Add walnuts, and reduce heat to medium. Cook the walnuts in the syrup, stirring, for about 3 minutes until the walnuts are heavily coated. Pour the walnut mixture onto a greased paper lined cookie sheet. Divide the walnuts up with a fork and allow to cool.

For the Dressing:

2 cups Pomegranate Juice

1 cup Cranberry Juice – preferably Knudsen Just Cranberry

1/3 cup Sugar

1 cup Balsamic Vinegar

2 Cups Oil

1 Tbl Dijon Mustard

1 tsp salt

Place the Pomegranate juice, cranberry juice, sugar and balsamic vinegar in a stainless saucepan. Bring the mixture to boil and boil until the liquid has reduced by ½ . Remove from heat, pour juice mixture into a small bowl, add remaining ingredients and whisk until smooth.

Dressing can be kept refrigerated for 7  – 10 days.

For Salad:

fresh spinach

fennel bulb, thinly sliced

granny smith apples, cored and thinly sliced

candied walnuts

onion, thinly sliced

dried cranberry

blue cheese crumbles

Place the spinach, fennel, apples, and onion in a large bowl. Pour dressing, according to your taste, over the spinach and toss well. Divide the salad up between bowls. Sprinkle each bowl with blue cheese crumbles and dried cranberries.

If you missed Mahasti’s cooking segment, click the photo below to watch her appearance on WBIR.

WBIR Fennel Recipe

 

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