Passover Cheese Puff Food

PASSOVER CHEESECAKE

Steps:

• In processor: Combine the macaroons, ground almonds and butter.
• Shape crust in 10 inch springform pan.
• Mix together the cream cheese, eggs and sugar.
• Add cheese mixture to crust.
• Bake@ 350 degrees for 1 hour or till set.
• Make one day ahead.
• Refrigerate.
• Can be topped with fresh fruit.

PASSOVER POTATO CASSEROLE

Steps:

• Peel and quarter potatoes.
• In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes.
• Preheat oven to 425 degrees F.
• Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
• Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
• Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
• Fold in 1/2 cup of the feta cheese.
• In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
• Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
• Bake, uncovered, for 15 minutes or until top is lightly browned.

CHEESE PUFFS GOUGèRES

Steps:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Combine the flour, cornstarch, xanthan gum, salt, and chile pepper in a medium mixing bowl.
• Combine the milk, water, and butter in a large saucepan over medium-high heat and bring to a boil. Remove from the heat. Add the dry ingredients and beat briskly with a wooden spoon until thoroughly incorporated. Return the saucepan to the stove and reduce the heat to low. The mixture will begin to pull away from the side of the pan. Stir for 3 to 4 minutes, letting any moisture evaporate.
• Remove from the heat and let stand at room temperature for about 5 minutes or until cooled slightly. Add the eggs one at a time, stirring briskly after each addition until the egg is thoroughly incorporated.
• Form the dough into 2-tablespoon size mounds and drop onto the baking sheets, leaving 1 to 2 inches between each puff. Top each with a generous tablespoon of cheese and sprinkle with salt and pepper to taste.
• Bake in the oven for 15 minutes. Reduce the temperature to 350°F and bake for 30 minutes longer, rotating the pans halfway through. Turn off the oven and prop open the oven door slightly. Let the puffs cool in the oven for an additional 30 minutes. Serve warm or at room temperature.
• These can be frozen for up to one month and reheated in a 350°F oven for about 8 minutes. (Do not thaw first.)
• VARIATIONS:
• Add 2 tablespoons chopped chives and 1/2 cup grated Parmesan cheese to the dough for an interesting appetizer. Slice the puffs horizontally and fill with shrimp, tuna, or chicken salad.