A French kind of night

Well, since I ended up making venison chili Wednesday night (My "Around the World on Wednesday Nights" night) I went with a French theme for our dinner guests last night.  And I MUST say, it was pretty great. = )  First on the menu I went a little out there and made up a savory cheesecake to serve over a bed of baby spinach and mixed greens...and it was one of the best things I've ever had!!  A MUST try!  Then for our main course I made Julia Child's Beef Bourguignon, always a hit.  I served it with some easy mashed potatoes that I made with 3 T of butter and a container of garlic and herb Allouette spread.  It really made it easy, and was fantastic!  Finally, for the dessert course I took a short cut in making my own chocolate filled mini croissants.  They were really good as well.  Here are the recipes:

Sara's Savory Goat Cheese Cheesecake w/a onion/shallot/balsamic reduction
2 4oz. pkgs. of honey goat cheese (Chevre)
1 pkg of cream cheese
1 small container of sour cream
2 eggs
1 t kosher salt

6 T butter
1 1/2 cups crushed wheat crackers
1/2 cup Italian bread crumbs

*crush crackers finely, and mix together with Italian bread crumbs.  Melt butter and mix with crumbs.  Press into a BUTTERED spring form pan. (9 ") Place on baking sheet and bake at 350 degrees for 8 minutes.  Let cool.  Mix together goat cheese, cream cheese until smooth and fluffy.  Add in sour cream.  Mix until incorporated.  Add in one egg at a time until mixed.  Add salt.  Pour into your crust and bake (on baking sheet in center of oven for 20 minutes.  ROTATE pan and cook for 20 more minutes.  Let cool and refrigerate for several hrs to over night before serving. 

Onion, Shallot and Balsamic Reduction
1 sweet onion, sliced thinly
3 small shallots sliced thinly
enough balsamic vinegar to cover in small sauce pan

*Cook over medium to low heat until onions are tender, and balsamic vinegar is cooked almost all down.  Put small slice of cheese cake over a bed of baby spinach and then drizzle onion mixture on top. Enjoy!

Easy Chocolate filled Croissants
1/2 box of puff pastry
melted butter
powdered sugar
semi sweet chocolate chips

*Let puff pastry thaw, and place of floured (preferably with powdered sugar) surface.  Cut at both seems with a pastry cutter or knife.  Work with each piece individually. (3)  Roll out and brush with melted butter.  Fold in half.  Roll out, keeping your rolling pin powdered.  Roll thin, then brush with butter.  Fold in half.  Repeat steps 4-5 times.  Cut piece in half . (you should have 2 squares)  Place about a teaspoon of chocolate chips in center.  Fold corner over to form a triangle.  Press seam to seal. (can brush with egg wash)  Brush tops with egg wash. (beat one egg)  Place on GREASED baking sheet and bake at 350 degrees for 18 minutes, or until golden brown and puffed.  ENJOY!

xoxo