29 recipes. Page 2 of 2
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A whole salmon fillet goes into puff pastry with a filling of cream cheese, spinach, dill and lemon zest, and comes to the table in thick slices. The Dijon-laced cream cheese seasons the fish and also keeps its juices from soaking into the pastry. Ten minutes in the fridge before baking firms the butter again, and the layers separate more clearly in the oven.
No tart pan is used: the dough is rolled into a round, topped with the filling, and its bare 4 cm border folded up over the edge. The filling combines steamed sweet potato, cream cheese, honey and cinnamon. A drier, chestnut-type sweet potato keeps the base from going soggy and bakes up crisper.
A Basque cheesecake with its top scorched nearly black, and yuja-cheong (Korean citron preserve) stirred in so a citrus note follows the rich cream cheese. Crumpled parchment set higher than the pan leaves its creases pressed into the sides.
A cream cheese filling with yuja-cheong (Korean citron preserve) bakes as one slab over a cracker crust, then chills firm before being cut into squares. The citrus comes through after the dense cheese and keeps the finish light.
The cream cheese filling over a digestive biscuit base is flavored with yuja-cheong (Korean citron preserve) and lemon juice. A few hours in the fridge sets it enough to slice, but the yuja only really comes through after a day, so make it the day before.