1 pint of Strawberries
3 Tbsp corn Starch
3/4 cup water
1/4 cup strawberry liquor
1/4 cup crushed strawberries
3/4 cup sugar
On low heat in a sauce pan heat sugar, liquor and water. Slowly whisk in crushed berries. Heat until begins to bubble. Turn off heat, whisk in cornstarch. Turn back on low- till turns bright in color and glaze like. 4-5 minutes. Place in fridge to cool. Top cheesecake with glaze then slice rest of fresh berries and place on top.
This glaze recipe was adapted from Sundayatthegiacomettis.blogspot.com
1 bag garden spiral pasta,boiled, and rinsed on cold water
2 cans medium size olives
2 cans quartered artichoke hearts in water, drained
1 jar roasted red peppers
1 bag of thick cut salami, quartered
1-1lb block mozzarella cheese, cut into small chucks
1 bag sun dried tomato, rough chopped
1 bunch of asparagus, roasted (optional)
Boil noodles, drain. Rinse in cold water until cold to touch. Add other ingredients to noodles. Toss. Set in fridge.
1 Tbsp chopped shallot
1 Tbsp dijon mustard
2 Tbsp sugar
1 tsp garlic, minced
1/2 cup champagne wine vinegar
1-1/2 cup olive oil
3/4 tsp salt
1/2 tsp white pepper
Place all ingredients in a food processor, blend until all completely combined. Place In a covered container and in the fridge until chilled.
After dressing is chilled top salad and toss. Place in fridge until ready to serve!
In stand mixer,
2- 4oz boxes of Hershey’s white chocolate pudding mix
1-1/2 cups heavy whipping cream
1-1/2 cups whole milk
Mix with whisk attachment on medium until stiff.