MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
Poached Lemon Cheesecake (marites’ attempt)
Original MIL Mission #57: Poached Lemon Cheesecake
Cheesecake is one of my all-time favorite desserts, and I like all varieties. Baked, poached, fruited, plain. Whatever. I’ve asked MIL for a good recipe in the past, so I was super excited to try this one (lemon being a favorite dessert flavor for me too — one of my wedding cakes was lemon!), but I’ve always been intimidated to try making one since it seemed complicated.
Well, I figured it was time to face my fears. I decided to make it for a baby shower my friends were throwing for me. And yes, you heard right. I’m finally outing myself that me and the hubby are expecting a little one — due next week, in fact! And second, yes, I did make something for my own baby shower. Weird, yes. But I insisted! If I didn’t make this cheesecake for others, I guarantee I would have eaten the whole thing myself!
♥HOW I MADE IT.♥
The ingredients.
First, I prepared my pan for the bain-marie process.
And then squeezed my fresh lemon juice. Check out the lemon carcasses in the background.
And then finished up the lemon-y part of this recipe with a bit of zest.
Next came my favorite part — the easy food processor part. Really? This is all I needed to do to make yummy cheesecake? Cream cheese, eggs, sugar, lemon-y parts in…
Creamy goodness out!
I poured the creamy goodness out and started the sour cream topping portion.
And then all went into the bain-marie bath in the oven, and in the cheesecake went into its own sauna bath of fun.
And close-up of done poached cheesecake. I made sure the cheesecake felt firm, let it cool at room temp and then chilled for several hours before serving.
♥MIL MISSION #57: ACCOMPLISHED.♥
Ta-da! Cheesecake mission accomplished! I added some fresh strawberries on top to make it look prettier and since that just seemed like the right thing to do. As it’s the tail end of summer crops (in L.A. that is), I wanted to incorporate this last batch of berries before they were gone ‘til next season.
And here’s the cheesecake dug into, with the cute little owl cake pops that decorated the table.
All in all, making cheesecake was much easier than I thought. I would definitely make this again, and in fact, I’m ready to try other methods of making cheesecake. Baked, crusted — bring it on!
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: Approximately 4.5 hours (1.5 hours for prep and baking; 3 hours for chilling)
Difficulty: 2 (like I said, much easier than I thought!)
Deliciousness: 5
Impressed crowd factor: 4 (they loved it but have to dock a point because of all the requests I had for a crust)
Leftover-friendly: 0 (not when making for a sweet-lovin’ crowd!)
