Sunday, December 14, 2008

Crab cheesecake on pecan gougeres

It looks like the Seven Fish Feast on Christmas's Eve is a big deal here in America. And it also looks like it very Italian. But for me, at the beginning, it was hard to make the connection with the Italian counterpart. Then I finally realized that is "just" the Christmas Eve dinner the way is celebrated in the South Italy. Actually, the dinner based on the seafood should means a modest dinner (cena di magro), before the big luncheon on Christmas day. But here it has become a real feast.

So Maryann - from the blog Finding la dolce vita - and Joe - from Italyville - have organized a new contest based on seafood and shellfish recipes. This is really exciting, considering how much I love seafood!!!

I've realized the recipe that I'm entering few years ago. The idea was to create an elegant appetizer for a Louisiana theme based dinner, something that had the flavor from there, but a certain appeal.

  crab cheesecake (2)

Ingredients for 20:

Crab cheesecake

  • 1 ¼ each onion, finely diced
  • 10 ounces lump crabmeat
  • 20 ounces cream cheese, room temperature
  • 3 ¾ teaspoons sour cream
  • 3 ¾ teaspoons plain yogurt
  • 5 each eggs
  • salt, to taste
  • white pepper, to taste
  • Tabasco sauce, to taste

Sweat the onions a little bit and add the crabmeat until heated through.

Blend the cream cheese until smooth. Add the sour cream, yogurt, eggs (one at a time). Blend until smooth, scraping the bottom of the bowl occasionally.

Fold in the crabmeat mixture.

Pour into forms, such as mini-muffin pan -  and bake at 350 degrees until barely set.

Pecan Gougers

Servings: 20

  • 4 oz flour
  • 3 ½ oz butter
  • 4 egg
  • ½ cup chopped pecan, toasted
  • 5 oz water
  • pinch salt
  • pinch pepper

Bring water and butter to a boil.

Add flower to boiling water/butter. Whisk vigorously.

Remove from heat and let cool it down. add the eggs, one at the time, whisking vigorously.

Beat until a smooth paste is formed. Add the pecan.

Pipe into shapes and bake for the first 10 minutes at 425- 450 degrees until puffy; then low the oven temperature at 350 and let cook the gougers until golden brown. To be sure that they are done, tap the bottom and if they sound empty.. they're done!

Enjoy it!


Anonymous said...

Very creative, Imma! Thanks for joining the 7 fishes feast!

joe@italyville said...

Che buono! thanks for joining us Imma.

Anonymous said...

...and don't you love the coffee maker. It makes nice espresso, huh? ;)

William said...

Che paninozzo!!!SLURP

nonna fusion said...

Mi piaceeee, peccato non averti a Roma!

Marika said...

Allora quella che si vede in foto รจ una goduriosa gourgeres alle noci pecan ... mamma che fame!
E se sostituissi le noci con altra frutta secca?

nonna fusion said...
This comment has been removed by the author.
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