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New York-Style Cheesecake
2 cups graham crackers, finely ground
1/2 teaspoon ground cinnamon
4 ounces unsalted butter, melted
1 pound cream cheese, room temperature
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon, very finely grated
1 pint of sour cream
Preheat oven to 325 F. Grease an 8-inch pan. Place the pan on a large piece of heavy-duty aluminum foil; fold it up the sides around the pan.
In a mixing bowl, combine the crackers, cinnamon and butter until moist. Press the crumb mixture over the bottom and 1 inch up the sides of the pan. Refrigerate the crust for at least
30 minutes.
Beat the cream cheese on low speed for 1 minute until smooth and lump free. Add the sugar gradually; mix until creamy (1 to 2 minutes only). Add the eggs one at a time; continue to mix slowly until combined. Stir in the vanilla, lemon zest and sour cream.
Pour the filling into the crust-lined pan. Smooth the top with a spatula. Set the pan in a hotel pan. Pour boiling water into the hotel pan until the water is about halfway up the sides.
Bake for 45 minutes. Let cool in the pan for 30 minutes, then loosely cover and refrigerate for at least 4 hours.
Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside. Cut and serve.
Rooters of the Lost Ark
John Gutekanst
Avalanche Pizza, Athens, OH
2 medium parsnips
2 medium salsify roots
Juice of ½ lemon
1¼ cup chicken stock
1 medium sized kohlrabi
2 medium Yukon gold potatoes
2 tablespoons extra virgin olive oil
1 cup grated mozzarella/provolone
1/3 cup fresh chevre goat cheese
2 scallions chopped thin for garnish
Salt, pinch
Preheat oven to 485 F.
Peel the parsnips, salsify and Yukon gold potatoes on a cutting board. (If you are not familiar with salsify, it has a very woody bark and thin root. Use caution to get all the woody outside off and keep as much flesh as possible.) You will have to place the salsify in water with the juice of 1/2 lemon to stop browning of the salsify flesh. (This lemon water will be used later). Cut the roots of the parsnips and salsify into coins.
Using a mandolin, cut the Yukon gold potatoes thin but thick enough to keep their round shape. Place them in cold salted water for 15 minutes until limp to leach the starch out for better cooking.
Place the salsify and parsnips in a pan filled with heated 1 1/4 cups chicken stock and cook for 8 to 12 minutes until just al dente. (Test with a knife). Strain the roots of the broth and reserve the broth.
Cut the kohlrabi at both ends. Remember that the “woody” side of a purple kohlrabi is on the bottom, (side where the stems are shooting away from), so cut this end thick. Turn the kohlrabi and cut through the skin with a knife with a downward motion following the natural curve of the vegetable. (Like carving the skin off an orange). Cut the kohlrabi into centimeter discs.
Pour the potatoes in a colander and rinse the now limp potatoes then squeeze all the liquid out without tearing them. Taste to see if they are still too salty and if so, rinse and squeeze again. Place on a paper towel.
Heat the extra virgin olive oil in a pan under medium-high heat and place the kohlrabi in the pan with a pinch of salt. Saute for 7 minutes or until golden-browned on both sides. Place on a paper towel. When cool cut into thin strips. Sauté the potatoes in the pan adding more oil if necessary until they are cooked. Do not brown the potatoes as this will happen on the pizza.
Form your proprietary dough into a 12-14-inch pizza disc. Top with the mozzarella/provolone mix then the kohlrabi, potato, parsnips and salsify and bake in a 485 F oven.
When golden brown and fresh from the oven, dollop the fresh chevre all around the pie and sprinkle the scallion on the pizza.
Tomato Focaccia
1/4 ounce active dry yeast
1 cup warm water
3 tablespoons olive oil
4 cups all-purpose flour
2 teaspoons salt
2 ounces plum tomatoes, crushed
2 teaspoons oregano
In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes. Add the olive oil and stir to combine.
In a large mixing bowl or bowl of a stand mixer, combine the flour and salt. Add the yeast mixture. Mix well and knead until the dough is smooth and soft (about 6 minutes).
Divide the dough into two equal pieces and ball each piece. Place the balls of dough on a lightly floured baking sheet or sheet pan. Dust the tops lightly with flour. Cover with plastic wrap and a kitchen towel. Let rise for at least 2 hours.
Lift each ball of dough from the baking sheet and press each into a lightly oiled 10-inch round baking pan that has 1-inch-high sides. Rub the top of the dough with olive oil. Cover the pans and let the dough rise for
30 minutes.
Punch holes in the top of the dough using two fingers.
Add crushed plum tomatoes and oregano.
Bake the focaccia in a preheated 425 F oven for 25 to 30 minutes, until golden brown.
Cannoli Built for Two
Michael Shepherd
600 Downtown, Columbus, OH
1 margarita glass
9 ounces sweet ricotta cannoli filling
4 teaspoons shaved chocolate
1 teaspoon candied pecans
2 maraschino cherries
drizzle of caramel sauce
2 vanilla pastry sticks
2 cannoli shells
whipped cream
This dessert will be built inside of a margarita glass and built in layers. Follow the layers listed below.
3 ounces cannoli crème
2 teaspoons shaved chocolate
3 ounces cannoli crème
2 teaspoons shaved chocolate
3 ounces cannoli crème
whipped cream
A few swirls of caramel
2 teaspoons shaved chocolate bar
1 teaspoon candied pecans
2 Cherries
Insert 2 cannoli shells and two pastry sticks
“This is such a visually impactful dessert that we require our servers to parade it around the dining room a few times before finally landing at the right table. Once one goes out, many more follow after it is seen. Most of our customers love the uniqueness and share it with a spouse or loved one.”
— Michael Shepherd
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