Cranberry swirl cheesecake with cranberry-blackberry compote

Purée
Cranberries, fresh or thawed	2 cups
Sugar	2/3 cup
Orange zest	2 tablespoons
Orange juice, freshly squeezed	2/3 cup
Cinnamon, ground	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Vanilla extract	4 teaspoons
Crust
Vegetable oil spray
Butter cookies, finely ground	2 ¾ cups
Sugar	2 tablespoons
Cinnamon, ground	1 teaspoon
Butter, unsalted, melted	½ cup
Filling
Cream cheese, room temperature	32 ounces
Sugar	1 cup
Eggs	4
Sour cream	1 cup
Cream, heavy	½ cup
Vanilla extract	1 tablespoon
Compote
Blackberries, fresh or thawed	12 ounces
Cranberries, fresh or thawed	1 cup
Brown sugar, packed	¾ cup
Lemon zest, finely grated	2 teaspoons
Lemon juice, freshly squeezed	1 tablespoon
Cinnamon, ground	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Vanilla extract	1 tablespoon

Purée

1. Combine all ingredients except vanilla in a heavy large saucepan, and bring to a boil over medium-high heat, stirring until sugar dissolves.
2. Reduce to medium heat, and cook until mixture thickens, stirring occasionally, about 5 minutes.
3. Cool slightly, and transfer to a processor.
4. Add vanilla; purée until smooth.
5. Strain into medium bowl; discard solids.
6. Cover with plastic, and chill at least 6 hours.

Crust

1. Spray 10-inch springform pan with 2 ¾-inch-high side with nonstick spray, and wrap with three layers of foil.
2. Blend cookies, sugar, and cinnamon in processor.
3. Add butter, blend until moist clumps form.
4. Press mixture onto bottom and up sides of pan.
5. Chill crust while preparing fillings.

Filling

1. Position rack in center, and preheat oven to 350°F.
2. Using electric mixer, beat cream cheese in a large bowl until fluffy.
3. Beat in sugar, and then beat in eggs, one at a time.
4. Mix in sour cream, whipping cream, and vanilla.
5. Spread 1/3 of filling over the crust, dollop 1/3 of purée atop, and repeat twice.
6. Using a butter knife, make a few zigzags cuts through batter to swirl purée and create the marbled design.
7. Place springform in a baking dish, and add 1-inch of water.
8. Bake for 1 hour 15 minutes; turn off and open the oven door, and then leave the cheesecake to rest for an hour.
9. Cool to room temperature, cut around pan sides to loosen.
10. Cover and chill overnight.

Compote

1. Combine all ingredients except vanilla in a heavy large saucepan, and simmer over medium heat until the mixture thickens, about 10 minutes.
2. Remove from heat, cool slightly, stir in vanilla, and then leave cool to room temperature.
3. Cover and chill for at least 6 hours.
4. Serve cheesecake slice with a couple of spoonfuls of compote.

Recipe from bon appétit Desserts.

Cheesallo casserole

Fusilli	½ package
Water	5 cups
Salt
Olive oil	2 tablespoons
Onion, chopped	1
Garlic, chopped	1
Mushrooms, cleaned, quartered	1 pound
Bison, ground	1 pound
Tomatoes, stewed, diced, drained	14 ½ ounces
Tomato paste	3 tablespoons
Tabasco	15 dashes
Artichokes	28 ounces
Basil, ground	1 teaspoon
Oregano, ground	1 tablespoon
Thyme leaves	½ teaspoon
Bay leaf	1
Pepper, freshly grounded
Ricotta	2 pounds
Eggs	2
Cilantro, chopped	2 tablespoons
Gouda, shredded	2 cups
Provolone slices	12 ounces

1. Preheat oven to 375°F.
2. In a large pot, bring water to a boil, and add pasta and a pinch of salt; cook pasta denté.
3. In a large saucepan, heat oil, and then add onions and garlic; cook until tender.
4. Add meat, and cook until browned; drain off grease, if there’s too much.
5. Add mushrooms, and continue to cook for another 10 minutes.
6. Add tomatoes, tomato paste, Tabasco, artichokes, basil, oregano, thyme, bay leaf, salt, and pepper.
7. Bring to boil, reduce to a simmer, and cook for 25 to 30 minutes.
8. Combine with pasta, and transfer to a large casserole dish.
9. Combine ricotta, eggs, cilantro, and Gouda; spoon evenly over meat filling.
10. Cover with provolone.
11. Bake for 15 minutes, rotate casserole, and bake another 15 minutes.
12. Let rest at least 10 minutes before serving.

Poached halibut with lemon-onion marmalade

Lemon-onion marmalade
Olive oil	2 tablespoons
Onions, coarsely chopped	2 cups
Lemon	1
Balsamic vinegar	2 tablespoons
Brown sugar	¼ cup
Ginger, freshly grated	2 teaspoons
Halibut
Halibut	4 steaks (3 to 6 ounces each)
Celery, including leaves, sliced	1 stalk
Onion, sliced	½
Lemon, unpeeled, thinly sliced	½
Dry white wine	½ cup
Parsley sprigs	7 or 8
Bay leaf	1
Salt	½ teaspoon

1. Heat oil in a large skillet.
2. Add onions and sauté over a low heat until they are golden brown, about 20 to 25 minutes.
3. While onion cooks, grate lemon peel, being careful not to include the white pith; add lemon peel to onions while they are cooking.
4. Remove pith from lemon, slice, and remove seeds; chop lemon slices, and add to onions.
5. Add vinegar, sugar, and ginger; simmer 5 to 10 minutes; taste and add sugar, if necessary, and set aside.
6. Rinse halibut, and place in a large skillet or fish poacher; add enough water to cover fish by 1 inch, and then remove halibut and set aside.
7. To the water, add remaining ingredients (except marmalade).
8. Bring to boil; cover and boil for 10 minutes to develop the flavors.
9. Carefully place halibut in water; cover, reduce heat, and simmer for 10 minutes per inch of thickness.
10. Remove and serve with the warm marmalade.

Recipes from the Pacific Rim by Marjie Lambert.