Polish Easter Cheesecake

The traditional Polish Easter cheesecake is always baked in an oblong pan. It is not too sweet, very lemony, and, I think, absolutely delicious. This is my preferred version.

Yield: Makes 12 to 15 servings.

CRUST

• ¾ cup unbleached all-purpose flour
• ¼ teaspoon baking powder
• Pinch of salt
• ¼ cup granulated sugar
• ¼ cup (packed) light brown sugar
• 4 tablespoons (½ stick) unsalted butter, chilled, cut into small pieces
• ½ cup finely chopped walnuts

FILLING

• 1 pound cream cheese, at room temperature
• 1 pound farmer’s or skim ricotta cheese
• 1¼ cups granulated sugar
• 5 large eggs
• 2 lemons
• ¼ cup unbleached all-purpose flour
• 1½ tablespoons vanilla extract
• ½ cup light cream

1. Preheat the oven to 325°F. Lightly butter a 13 × 9 inch glass baking dish.

2. Prepare the crust: Place the flour, baking powder, salt, both sugars, and the butter in a food processor and process just until the mixture begins to hold together. Add the walnuts and pulse to combine. Press the dough evenly over the bottom of the prepared dish. Bake until lightly browned, 12 to 15 minutes. Let cool.

3. Prepare the filling: In a large mixing bowl beat together the cream cheese and farmer’s cheese until light and fluffy. Beat in the sugar, then add the eggs, one at a time, beating well after each addition.

4. Finely grate or chop the zest of the lemons. Squeeze the juice from the lemons and strain. Add the zest and juice to the cheese mixture. Add the flour, vanilla, and light cream and beat until smooth. Pour the filling over the baked crust.

5. Bake the cheesecake until a wooden toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Cool, then cover and refrigerate at least 12 hours. Cut into squares to serve.

from Cold Weather Cooking

Chicken Paprikash

• 8 bone-in chicken thighs (about 3 pounds), trimmed of excess skin and fat
• salt
• ground black pepper
• 1 teaspoon vegetable oil
• 1 large onion, halved and sliced thin
• 1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
• 1 large green bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
• 3 1/2 tablespoons sweet paprika
• 1/4 teaspoon dried marjoram
• 1 tablespoon unbleached all-purpose flour
• 1/2 cup dry white wine
• 1 can diced tomatoes (14 1/2-ounce), drained
• 1/3 cup sour cream
• 2 tablespoons chopped fresh parsley

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken thighs and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.

2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)

3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately over pasta.

from Cooks Illustrated

Yield: 4 servings