Page 88 - Spring2009

DELIGHTFUL RECIPES USING CURD CHEESE

NO-BAKE CHEESECAKE WITH NUT CRUST
Here is an inspired, easy and very flexible recipe from Debra Lynn Dadd’s website (www.dld123.com), author of
Home Safe Home. Remember, it needs to chill in the fridge, so leave enough time before you want to serve your creamy
cake.

Approximately 2 cups homemade curd cheese
1 cup raw cream
2 tablespoons raw honey
1 tablespoon vanilla extract

In a medium-size mixing bowl, whip the cream, honey and vanilla until stiff. Fold the whipped cream into the curd
cheese with a spatula. Pour this mixture on top of the crust (see recipe below) or leave as is without a crust. Refrigerate
for at least four hours. Top with fruit, bee pollen, chopped nuts, jam, chocolate sauce or fermented cherry chutney
(recipe found in Nourishing Traditions). Let your imagination soar; try almond extract instead of vanilla in the mixture,
or add lemon or orange zest or maybe even cocoa nibs or carob power.

NUT CRUST
2 cups crispy nuts (almonds, walnuts, pecans or filberts)
1 cup pitted dates

In a food processor, process dates and crispy nuts until they form a sticky mass. Press into the bottom of a buttered
9 by 13 Pyrex pan, bottom and sides of a pie plate, or individual ramekin cups.
YAM-CARROT SIDE DISH PUDDING
2 medium-sized yams or sweet potatoes, scrubbed and chopped into small pieces, skins on
4 medium- to large-sized carrots, scrubbed and sliced thinly
1 tablespoon olive oil
1/2 - 1 cup homemade curd cheese
1 - 3 teaspoons maple syrup
1/2 teaspoon Celtic sea salt
Preheat oven to 400°F. Toss the yams and carrot chunks onto your baking pan, drizzle them with olive oil and toss
with a spatula to evenly coat. Roast the veggie chunks for 20 to 25 minutes (be sure not to burn them). Allow to cool,
scoop into a food processor, add the remaining ingredients and purée. Add more curd cheese until desired consistency
is achieved. Note: this makes a terrific baby food!

YOGURT CHEESE BALLS (LABNEH ANBARIS)
6 cups yogurt
2 teaspoons Celtic sea salt
Herbs of choice, fresh or dried
Olive oil, enough to fill jar

When making curds and whey, combine the salt and yogurt (the salt makes the balls easier to form) and strain as
described on pages 84-85. Allow the yogurt to drip for at least 24 hours. Either roll on the outside or mix in fresh or
dried herbs, mashed garlic, chopped chives, minced sun-dried tomatoes, pepper flakes or whatever sounds good. Take
about 1 tablespoon of the yogurt cheese and roll it into a smooth, round ball and place it on a tray or plate lined with
a paper towel. Cover the balls with another paper towel and chill in the refrigerator for 4-6 hours, until firm and slightly
dried out. Once dried out, place the balls in an air-tight glass jar and cover with olive oil. Seal the jar and store at room
temperature. The labneh will keep for several months this way. When serving, be sure to include a drizzle of the olive
oil and use as a side dish with any meal, eat with whole grain pita bread and olives or pop a few in a sandwich.

86 Wise Traditions SPRING 2009