I’ve had calls and email from people who want the recipes from our Third Saturday wine and cooking group I wrote about in today’s column. I’m happy to offer what I can. First, my plan was to make the Shrimp and Gruyere Cheesecake already on the blog and offered by chef Jose Gutierrez. But I wanted to add bacon. Then my daughter wanted me to make enough so she could take one home. And I’m not one for precise measurements, anyway. And, I forgot to add extra eggs even though I was increasing the recipe (I didn’t double it–I guess it was 50 percent more.) So what I’m going to do is give you Jose’s recipe, which will surely be better than mine, marking in bold where I made changes. Then you’ll find a link to Alyce Mantia’s blog for the Watermelon Gazpacho, and I’ll give you another link to Mary and Joel Smith’s chocolate mint ice cream. I’m not certain this is the recipe they used, but I think it is. They served it with Nabisco Chocolate Wafers.

Shrimp and Gruyere Cheesecake (I added bacon)

Crust: 

1 ½ packs butter flavored crackers – crushed

¼ c. melted butter

 Filling:

3 Tbsp. butter (did not use, because I used the bacon)

3 slices bacon, finely chopped

½ lb. medium size shrimp, cooked and chopped

1/3 c. red pepper, finely diced

1/3 c. yellow onion, finely diced

1/3 c. yellow or green pepper, finely diced (optional)

1 large clove garlic, minced

½  c. milk 16 oz. cream cheese, softened

½ c. mayonnaise

4 large eggs

1/3 c. shredded Gruyere cheese (approx. 5 oz.) (used about 1 cup)

1 t. white pepper (used black pepper)

  Directions:

Combine cracker crumbs and melted butter.  Press into bottom of 9-inch spring form pan or individual molds.  Set aside.

In medium saucepan, sauté peppers, onion and garlic in 3 Tbsp. butter for 4-5 minutes until tender. (In skillet, brown bacon until crisp, then add peppers, onion and garlic and saute for 4-5 minutes, until tender) Add shrimp and sauté one minute more.  Drain well and set aside.  Preheat oven to 300 degrees.  In large mixing bowl, beat cream cheese and mayonnaise until light and fluffy.  Add eggs, one at a time, just until yellow disappears.  Gradually stir in milk until just blended.  Fold in shrimp and pepper mixture, shredded Gruyere and pepper.  Pour mixture into prepared cracker crust.  Bake for 1 hour and 20 minutes for spring form pan or for small molds until set.  Turn off oven.  Leave door ajar and let cheesecake stand in oven for an additional hour.  Remove from oven and cool.  Serve at room temperature. 

Watermelon gazpacho: Go to http://mantias.blogspot.com/search?q=watermelon

For the chocolate mint ice cream, go to: http://www.organicauthority.com/organic-food-recipes/desserts/fresh-organic-chocolate-mint-ice-cream.html