carols_stuff | Feb. 14th, 2010

Lemon Verbena Cheesecake

Crust
20 vanilla wafers
1 tablespoon canola oil

Filling
16 ounces 1% cottage cheese (2 cups)
8 ounces reduced-fat cream cheese (Neufchatel), cut into pieces
1 cup sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla extract
Pinch of salt
3 large eggs, lightly beaten
2 tablespoons finely chopped fresh lemon verbena or lemon balm (see Tip)
Topping
2 quarts fresh strawberries
2 tablespoons sugar
Lemon verbena or lemon balm sprigs for garnish

Preparation:
1. Preheat oven to 325°F. Coat a 9-inch spring form pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.

2. To prepare crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press the crumb mixture evenly into the bottom of the prepared pan. (Rinse and dry the work bowl.)

3.To prepare filling: Process cottage cheese in the food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust.

4. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the spring form pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.

5. Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.

6. To prepare topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.

7. To serve, place cheesecake on a platter and run a knife around the inside of the pan; remove pan sides. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Top each serving with strawberries and juice and garnish with another sprig of verbena (or lemon balm).

Tip: If you cannot find lemon verbena or lemon balm, use 1 tablespoon freshly grated lemon zest instead.

St. Valentine's Day
by Norah Pollard

My father was unable to hug me
or talk to me. He could never say
"I love you." He was too shy.
Too, his mind was in
another world.
But whenever he came home from his journeys,
he'd bring me presents—Little Lady Toilet Water,
that grand midnight blue Stetson,
those many Waterman and Parker pens,
the pocketbook with the brass eagle clasp.
And for all occasions, overblown cards
with the puffy scented satin heart or rose
on the ront. Inside, his scraggy signature,
"To my Paddy, from her Daddy."

When you did not give me
a Valentine today,
I was undone.
And I wept in the shower
even though I am an adult and know
gifts are materialistic shallow
commercially driven wasteful crap.

But why, why could you not have
Wasted some mute love on me?