There is snow on the ground right now and I have a killer cold. And yeah, it’s almost May, but northern Iowa doesn’t seem to care too much about that. Which is fine. It’s totally fine. I am currently baking a single sweet potato just so I can have the oven on, because cold, but everything is fine.
Due to general post-Easter brain mushiness, aforementioned illness, and yet another round of wintry mix precipitation, not much has been going on here. We did see Avengers: Endgame yesterday, which I feel compelled to tell you, internet, because although I don’t believe in spoilers, I apparently do believe in letting others know I’ve beaten them to things.
I’ve also decided that if I open a restaurant it will be called By the Slice. We’ll serve only sliced foods. This works because you know what you serve by slices? Practically everything. Pizza, bread, meat, cheese, most vegetables, pies, etc. It might be a revolution, y’all, or it might just be working for us this week.
So here’s a pair of slice-able recipes!
One is a frittata, which was a must for Ham Week. I love frittatas because they are so easy — and a good gluten-free quiche alternative for brunch! You can also put practically anything you want in there, and you’ll have a fancy-looking (and sounding — come on, frittata?? Best word ever) dish in no time.
The other is a no-bake cheesecake with dark chocolate and raspberry. It’s got a lot of steps to make it look fancy, but it’s actually incredibly easy! Sure to impress — anything with layers is impressive.
Ham, Feta, & Spinach Frittata
1/4 cup diced onion
drizzle olive oil
1 cup diced ham
1 cup packed spinach leaves, rinsed
3 – 4 Tbs milk or cream
1/2 tsp. paprika
1/2 tsp. oregano
salt and pepper to taste
1/2 cup feta crumbles
Heat cast iron skillet over medium heat, and preheat the oven broiler. Saute onion in a drizzle of olive oil. After a few minutes, add the diced ham to brown it.
Meanwhile, in a bowl, whisk together eggs, cream, and spices. Since both ham and feta are salty, I didn’t really add salt into the egg mixture. If you choose to, I would be conservative with it.
In the cast iron pan, spread out the ham and sprinkle in the spinach. Pour in the eggs and cook over low-medium heat for 3 or 4 minutes. Before moving the pan into the oven, sprinkle feta evenly over the top. Broil the frittata for about 5 minutes until set, then remove and cool for a few minutes before cutting and serving.
Layered Chocolate-Raspberry No Bake Cheesecake
For the filling
2 blocks (16 ounces) cream cheese, softened
3/4 cup powdered sugar
1 tsp. vanilla
4 ounces dark chocolate (or chocolate of your choice), melted
1 – 2 Tbs cream or milk
6 ounces raspberries, pureed + divided in half
1 pint heavy whipping cream
For the crust
12 full chocolate graham crackers, crushed (about 6 ounces)
2 Tbs white sugar
5 – 6 Tbs butter, melted
First, prepare the crust. Preheat oven to 350 degrees. I use a springform pan, but you could use a deep dish pie dish.
Crush the crackers in a food processor (or in a sealed Ziploc if you are food processor free) until ground. Then mix in sugar and 5 Tbs butter. Mix together with a spoon until it’s well-combined. If it’s looking a little too dry, add an extra tablespoon of melted butter.
Press the crust into the pan and partially up the sides. Try and get it as even as possible. Bake for about 8 to 10 minutes. Transfer to a wire rack to cool.
In an electric mixer bowl fitted with the paddle attachment, combine cream cheese, powdered sugar, and vanilla. Beat together until it’s well combined. Then divide this equally into two bowls.
Prepare the whipped cream. You can use a blender, a food processor, or an electric mixer to beat the cream until it’s whipped and thickened.
Into one bowl, mix in half (3 ounces) of the pureed raspberries. Then fold in about a third of the whipped cream.
In the other bowl with the remaining cream cheese mixture, mix in the melted chocolate and the remaining pureed raspberries. Because the chocolate makes this layer a bit thicker, add in about a tablespoon or two of cream or milk to thin the mixture out a little bit. Then fold in a third of the whipped cream.
In the cooled crust, pour one of the layers (I did the “plain” raspberry one first) and smooth it down, then repeat with the remaining mixture. Top the pie with remaining whipped cream, and then cookie crumbs or grated chocolate, as desired.
Chill in the refrigerator for a few hours before slicing and serving.
For a slightly easier variation, don’t layer — just combine all ingredients in one bowl and pop into the crust!