Cardamom Cheesecake with Rosewater Rhubarb

Ready for more rhubarb? This recipe comes from Donna Hay magazine and has some great flavors. Cheesecake has never been high on my dessert list, but when I saw Donna Hay's photo of the recipe, well, resistance is futile. Naturally, the rhubarb caught my eye.  Wow. This rhubarb is RED. Was that possible after cooking? Turns out it was. I love it lined up that way on top of the cheesecake too, an unusual presentation. Another example of how Donna Hay pulls you in.....the photos are irresistible. Fortunately, I've rarely made anything from her magazines I didn't like. 
Flavored with rosewater, this rhubarb recipe is a stunner...you could make it in any shape pan you choose, depending on how you wish to serve it. I made it in a loaf pan; simpler for cutting and serving those lovely long spears of rhubarb.

Cardamom Cheesecake with Rosewater Rhubarb
From Donna Hay Magazine, Issue #68

Ingredients:

For the base:
150 grams (about 2/3 cup) shortbread biscuits 
1/3 cup pistachio meal
40 grams (about 1/3 of a stick) of unsalted, melted butter

For the filling:
500 grams (about 17.5 ounces) cream cheese, softened
350 grams (about 12.3 ounces) ricotta 
4 eggs
1 cup superfine sugar
1 teaspoon vanilla
1/2 teaspoon ground cardamom

For the rosewater rhubarb:
300 grams (about 10.5 ounces) rhubarb, trimmed and cut into 3 3/4 inch lengths
1/2 cup superfine sugar
1 tablespoon rosewater

Method:
Preheat oven to 300.
Lightly grease and line with baking paper a (approx) 12.5" x 3" x 3" rectangular baking pan.
Place biscuits in a processor and process until coarsely chopped. Add pistachio meal and process until mixed. Add the melted butter and process to combine. Press into prepared pan and refrigerate for an hour.
In a processor, combine the cream cheese, ricotta, eggs, sugar, vanilla and cardamom. Process until smooth. Pour over the refrigerated base, tap the pan a few times to remove any bubbles, and bake for 1 hour. Turn the oven off and allow the cheesecake to cool in the oven with the door closed. Refrigerate at least an hour.
Turn the oven back on to 350.
Place the rhubarb, the superfine sugar and rosewater in a bowl and mix. Place in a deep sided baking tray, cover with foil and bake for 15-20 minutes or until softened. Set aside to cool.
Top the cheesecake with the rhubarb, drizzle with syrup and serve.

Coconut Sorbet

Looks like little snowballs in a dish, doesn't it? Here's one more recipe winner from Sophie Dahl. Her coconut sorbet couldn't be simpler, faster or more delicious.  This recipe doesn't make a large amount, so if you're serving 4 or 5, you may want to double it. The advantage to the smaller amount is you can make it in an afternoon and serve it to your family for dinner. It chills and then freezes quickly.
The lime imparts a nice tang in this sorbet and you'll love it for summer; serve it with fruit, a drizzle of chocolate sauce or with a cookie or two, but DO make it.

Coconut Sorbet
From Very Fond of Food by Sophie Dahl

Ingredients:

Generous 1/2 cup superfine sugar

1 cup water

1/2 cup coconut milk

Juice of 1/2 a lime

1/2 cup shredded dry coconut

Method:

Place the water and sugar in a pan and bring to a boil. Allow to simmer for 5 minutes. Remove from heat and stir in the coconut milk, lime juice and coconut. Allow to cool somewhat, then refrigerate until cold. This is a very small amount and will not take much time.

Churn in your ice cream maker. This won't take as long as regular ice cream. Remove to a container and place in your freezer. If you don't have an ice cream maker, freeze in a plastic container for a couple hours, then put in your blender and whip, then place back in the container in the freezer for 2 hours.

Caramelized Scallops with Strawberry Salsa

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Scallops are on my menu frequently so I'm always searching for new ways to serve them. I loved the idea of a strawberry salsa and while most of the recipes I've found have some heat via jalapeño peppers, this one didn't. I really didn't want the strawberries to be overpowered, although there's no reason you can't add peppers if you prefer. The flavor balance of the scallops and salsa is near perfect as far as I'm concerned. The ease of cooking, the color and presentation make this a dish to delight guests, but is simple enough for two. The salsa was a snap; I'll be using it on fish frequently from now on.

Caramelized Scallops with Strawberry Salsa
From Food 52, by Minimally Invasive

This dish serves 2.

Ingredients:

2 handfuls ripe strawberries, small dice

1/2 medium shallot, minced

2 tablespoons arugula and basil, minced

1 tablespoon balsamic vinegar

1/2 pound large scallops, tough membrane removed

 salt & pepper, to taste

1 tablespoon butter

1 tablespoon olive oil

a few leaves of arugula & basil chiffonade

Method:

Mix strawberries, shallot, vinegar and minced arugula and basil in a small bowl. Add salt and pepper to taste. Adjust seasoning till you get a nice balance between sweet and sour. Refrigerate until ready to serve.

Heat butter and olive oil in skillet over medium-high heat. Dry and season the scallops with salt and pepper. Add the scallops to the skillet and cook, not turning, for about 3 minutes, or until you see the white/cooked portion of the scallop rise about halfway up the side. Flip scallops and cook for another minute or two, until cooked through. 

Remove scallops to serving plate. Top each scallop with a spoonful of the salsa and garnish with ribbons of basil and arugula.