KATHY'S DAVOS DAZZLER CREAM LIQUEUR RECIPE

I have been making this for over 10 years, usually as gifts for the holidays, it is based on a  regular American recipe just upgraded with a heavier, European hand on the hard liquor..make it your own by using whatever hard liquor you have on hand, but do not mix them together...keep the brandy, whisky, bourbon, rum separate, to their own mixes.

My friend Kathy in Davos, Switzerland needed something for her husband (Wernher's) birthday..she has been making it ever since, it seems to keep them both kicking their heels on the slopes.


Makes about 10 cups liqueur..it has to be tightly capped/corked and kept in the fridge or outside in the snow..the alcohol and sugar are preserving the fresh cream.
Also it should be stored in glass bottles, never plastic.

You need a good strong, jug blender..an immersion blender is really not good for this .

This is good on ice by itself or fantastic, poured over fresh snow in a glass!
3 cups whipping cream  (DO NOT USE HALF & HALF MIXES)
1 x 14ozs can sweetened condensed milk
4-5 cups hard liquor (Irish, Rye whiskey, dark rum, bourbon, scotch whisky, brandy)
3 tbsp chocolate syrup (the kind used for cold milk drinks)
3 tsp instant coffee

2 tsp vanilla extract
1 tsp almond extract

Put everything in the blender jug and blend until smooth..then bottle.
Store in fridge or very cold pantry ..can be kept in fridge for over 6 months without opening!..be careful when taste testing...lol or you WILL end up under the table!!
It is best when it has been made a few days/weeks and allowed to mellow.

This is a very strong & delicious drink..you may use it for Irish Coffees but why bother?

PROVENCAL STYLE TOMATO CHEESECAKE & Sweet-Potato Streusel Cheesecake for the best dessert ever! RECIPES FOR Something special for the Holidays

Provencal style tomato cheesecake

This makes a  very special 7 inch savory cheesecake that is wonderful served with a light green salad as a starter; or a mixed salad as a picnic/main course/tea theme.

1 unbaked wholewheat pie crust

1/2 cup minced dried tomatoes in oil

3 tbsp olive tapenade or eggplant kaviar/spread (optional)

 2 x 8ozs packages of cream cheese

3 large eggs

5ozs shredded Swiss Cheese

1/4 cup minced shallots

1/2 tsp salt

1/2 tsp pepper

few shakes ground paprika

1/2 tsp herbes d' Provence

1 1/2 cups thick sour cream

edible flowers /sliced radish/toasted almond flakes for garnish

meanwhile:
Drain the dried tomatoes and dry between sheets of kitchen paper.
Carefully press the pie crust into a 7 inch spring form pan covering the bottom and some of the sides of the pan.
Bake the pie crust "blind" in a 450f oven for about 10 mins ( place parchment and baking beans over top to prevent crust rising).

remove and cool in the pan on a wire rack, removing the beans and parchment when cool.

Turn oven down to 350F
Spread the base of the pastry with the tapenade.

Beat the cream cheese until light and fluffy  then add the eggs one at a time continuing beating.
Stir in the the tomatoes, Swiss cheese, and everything else except the sour cream.
Mixing well as a folding in method, and pour, gently without disturbing the tapenade base into the partially baked pie crust.


Bake 35-40 mins or until lightly browned.

Remove from oven and cool on a wire in the pan for 30 mins

gently smooth the sour cream over the top and allow to cool a further 30 mins before wrapping well in waxed paper and cling plastic and chilling in fridge for  a min. 8 hours.

to serve:
Place the cake pan on a serving platter and gently run a knife around the edge to release the sides of the pan, remove the pan and serve topped with desired topping.

Cut into slices to serve.

variations: you may add more dried tomato, dried herbs to the pastry base or even some shredded cheese too.

Sweet Potato-Coconut Streusel Cheesecake

This also make a 7 inch wonderful dessert cheesecake

20 shortbread/vanilla cookies..smashed into crumbs
1/4 cup finely chopped pecans or walnuts
1/2 cup unsweetened flaked coconut
3 tbsp melted butter

3 tbsp all purpose flour
1 tbsp packed brown sugar
1/4 cu0p unsweetened flaked coconut
1/4 cup pecan pieces


2 x 8ozs cream cheese
1/2 cup firmly packed brown sugar
1/2 cup mashed cooked yams
1/4 cup coffee liquor  OR double cream
1/4 tsp ground cinnamon OR allspice
2 large eggs


sweetened whipped cream to garnish

Preheat oven 350F

Combine 1st 4 ingredients and mix well..spread the mix on the bottom and 1 inch up the sides of a 7 inch spring form pan
Bake in middle oven for  10-12 mins.
remove and cool in pan on a wire rack.

Reduce oven to 325F

in a small bowl:
Combine the flour, tbsp brown sugar, and cut in the 2 tbsp butter to form crumbs, add the coconut and pecans and mix well, then chill.


Beat the cream cheese until light and fluffy.
Gradually add the brown sugar, beating well.
Add the coffee liquor, sweet potato and ground cinnamon, scrape down the  bowl then slowly add the eggs.,
Scrape down well then pour into the crumb crust, bake in middle oven for 50- mins.
Remove from oven and sprinkle on cold streusel topping and bake a further 25 mins .
remove from oven to a wire rack, and when cold enough chill for 8 hours well wrapped.

To serve, place on serving platter and run knife along edge to release the sides.
Carefully remove the pan and garnish with whipped cream/shakes of more cinnamon or unsweetened cocoa/coffee powder before serving.

Mushroom Minestrone, Vegetable Pot Pie, Pecan-vegetable-rice stuffed peppers, Mushroom vegetable pot pie, Strawberry-raspberry vanilla Eve's Pudding ALL MENU. Photos

Zuma Beach, Malibu yesterday..low 70f's

Cooked vegetables for the pot pies

Eggplants (own grown) and tomatoes for the rice and pecan, stuffed peppers

Steamed brown rice for the stuffed peppers

previous 2 the mushroom-vegetable,packed Minestrone with pumpkin seed shaped pasta

Poached strawberries and fresh raspberries for the Eve's Pudding to be baked tomorrow

Mushroom Minestrone

The weather the past few days has been glorious after a few hours of rain on Friday it has been  low to mid 70f's.
This week we should end on more rain and possibly snow on local mountains..not bad for Dec 1st.

THE ENTIRE MENU NOW INC. ORDERS FOR DELIVERY TODAY, below:
pecan stuffed bell peppers, Mushroom and vegetable pot pies with cheese, berry Eve's pudding