Join "Jayni's Kitchen" this week for "Salute! A Festival of Wine & Food."
Host Jayni Carey will be joined in the kitchen by chef Ken Baker to prepare a variety of recipes, including the recipe below.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Herbed Goat Cheese Cheesecake with Gulf Shrimp and Figs
1 cup grated Parmesan cheese
1 cup Panko dried bread crumbs
1/2 cup butter (1 stick), softened
1 tablespoon olive oil
1 cup white onion, finely chopped
1/2 cup red pepper, small dice
1/2 cup green pepper, small dice
1 pound gulf shrimp, shelled, deveined and chopped
8 ounces mascarpone cheese, room temperature
20 ounces fresh goat cheese, room temperature
1 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh tarragon, chopped
4 eggs, beaten
1 pound gulf shrimp, shelled and deveined
1 pound black mission figs, halved or quartered
extra-virgin olive oil
fresh basil leaves, thinly sliced
mint leaves, thinly sliced
To make the crust: Combine the Parmesan cheese, bread crumbs, salt and black pepper in a medium bowl. Add the butter and mix, using your hands, just until the dry ingredients are moist; don't over-mix. Press mixture into the bottom of a 9-inch springform pan. Set aside.
To make the filling: Preheat the oven to 350 degrees. In a large sautan, heat the olive oil and sauthe onions, peppers and shrimp until the onions are translucent, about 3 minutes, and set aside.
In a large bowl, beat the mascarpone, goat cheese and Parmesan cheese until smooth. Whisk in the heavy cream, fresh herbs and shrimp-onion mixture. Blend in the eggs. Pour the filling into the crust. To prevent water (from the water bath) from seeping into the pan, place a large piece of aluminum foil under the pan, pull it up and seal firmly around the sides of the pan. Place the pan in a baking dish. Add 1-inch of hot water to the baking dish and bake for 1 hour, or until set. The cheesecake should feel firm when touched. Cool on a rack to room temperature before removing the pan ring.
To make the topping: In a medium bowl, toss the remaining pound of shrimp with the figs. Drizzle with some extra-virgin olive oil and lemon juice. Add some lemon zest, garlic and chives, and salt and pepper to taste. Either roast the mixture in a shallow pan in a 350-degree oven for 5 to 7 minutes, or grill over medium-hot charcoals for some added smokiness, 4 to 5 minutes.
To garnish: Place the sliced basil, mint and chives in a bowl. Toss with olive oil, salt and pepper.
To serve, top the cheese cake with the shrimp and fig mixture.
Garnish the top with the herb mixture.
Makes one 9-inch cheese cake, or 12 servings.