Cherry Cheese Cake

Hello again all my foodie friends, tonight I was inspired to add another post because my Herb Encrusted Lamb recipe was chosen to be published by the people from The Urban Liaison magazine. So I decided to make one of my favorite desserts tonight to celebrate, No Bake Cheesecake. I always have a problem with this recipe though, I will explain that after the details. This recipe calls for,

• 1 (9 inch) prepared graham cracker crust
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!

Now this is where I always have the problem, 5 hours, are your kidding me, you want me to just sit here for 5 hours knowing there is a cheesecake just waiting to be eaten. So as you can tell by my picture of the finished product I made it about 3 1/2 hours so it is not completely set up yet. I leave mine topping free until after it is dished up just because Tanya does not like anything on hers, I always open up a can of cherry pie filling and throw a few spoonfuls on top, you can also do chocolate syrup or any other topping you can think of that goes well on cheesecake. Well that is it tonight I will be back soon with another post.

Bacon Wrapped Stuffed Duck Breast

Welcome back everyone, well after trying every way of pan searing a Duck Breast I decided I would like to try another way to make it. One of the ways I have tried game bird before is a bacon wrapped Dove Breast, now not being much of a Dove hunter I thought that I could wrap a Duck Breast, but then I thought Duck is much thicker than a Dove so I can also butterfly a breast and stuff it too. For this you will need:
4 skinless Duck Breast halves
1 pound Bacon
1 Yellow Onion
1 bunch Celery
2 cloves Minced Garlic
1 14.5 oz can of Vegetable Stock
6 oz. Dry Seasoned Breadcrumbs
Salt and Pepper to taste
I started by taking all but four pieces of bacon and dicing it, I put that in a large pot on medium high heat until the bacon had turned a little crunchy, then I added the Onion, Celery, and Garlic and reduced the heat to medium and let that saute until the veggies were soft.
After that I added the vegetable stock and let that come to a boil, then removed from heat and added the Bread Crumbs. Mix the Bread Crumbs in and add salt and pepper to taste fluff with a fork and set aside.Next step is to butterfly the Duck Breasts and stuff with the stuffing.
Then I closed up the Breasts and wrapped with the remaining four pieces of bacon.
Bake in a 350 degree oven for 20 to 25 minutes depending how rare you like your meat. I was really impressed how this turned out, I have read a lot of recipe sites that say to use bacon to tame down the gamey taste of waterfowl, but I did not think that it took anything away from the Duck itself. Well until next time...