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Black Bottom Mini-Cheesecakes

24 plain chocolate wafer cookies

3 tablespoons unsalted butter

8 ounces cream cheese

1/4 cup sugar

2/3 cup goat cheese, unflavored

2 large eggs

2 teaspoons pure vanilla extract

1/4 cup seedless raspberry jam

Preheat oven to 350 F. Spray 24 foil wrappers with vegetable spray so they loosen more easily.

Crush wafers in food processor. Add butter and mix to fine crumbs. Place 1-1/2 teaspoons of crumbs in each foil cup. Bake 2 to 3 minutes to set.

Beat cream cheese with sugar. Beat in goat cheese. Add eggs and vanilla extract. Fill foil cups 2/3 full (about 1 tablespoon batter).

Bake 7 to 8 minutes. While tarts bake, warm the jam. Remove from oven. Pour about 1/2 teaspoon warm jam on warm tarts. Refrigerate overnight to firm.

Note: This recipe may be prepared in 12 standard-size muffin cups, baking crust about 5 minutes and filled tarts about 15 minutes. Oreo cookies scraped free of cream filling may be substituted for chocolate wafer cookies.

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Soup's on once again.

After a two-year hiatus, one of the area's most popular gustatory delights, the Les Soupes fundraiser, returns Saturday to the Minot Country Club.

A working partnership between three professional chefs and members of the Minot Symphony League will provide soups, breads and desserts.

"This is our 23rd session of Les Soupes," event co-chairperson Rita Curl-Langager said. "We took two years off due to volunteer glitches, but people in the community have expressed so much appreciation for the event and they have encouraged us to continue."

She said ticket proceeds benefit the Minot Symphony Orchestra by providing area students with music scholarships.

Soups chairman Jane Hirst said Dave Seaman, chef from Michael's Restaurant, will make the minestrone soup while Brian Szablewski of Chartwells at Minot State University will make chicken tortilla soup and Alan Thomas from the Burdick Job Corps Center will make mushroom soup.

"Minot Symphony League members are providing the variety of breads," said Julie Richert, breads chairwoman. She said the selection this year includes bistro challah bread, family rye, French bread and savory corn muffins.

Pat Grimson, who is in charge of desserts for Les Soupes, said a trio of delights will also be available in her department.

"Sonja Stromswold is making her delightful caramels," Grimson said. "She operates Sonja's Old-Fashioned Delicacies at Mohall along with her greenhouse there. Michelle Burch of LaLee's is doing a wonderful marble cake. And symphony league members, after lots of sampling and baking, decided to make 'button cheesecakes,' tart-size Black Bottom Mini-Cheesecakes."

Grimson noted league members and chefs are preparing 1,200 desserts to assure that guests can top off their luncheons with sweet treats. League members also sampled soups prior to making their selections, she said.

Wine will be available for purchase at Les Soupes, Curl-Langager said, with music provided by the Northern Lights String Quartet and student string players.

Event organizers said tickets are available in advance, at $17, at Gourmet Chef and Artistry Hairstylists. Tickets at the door are $20.