Page 107 - SFC - V15

To Serve:
• Use coconut water gel to sauce and decorate the serving plates.
• Slice the terrine into thin rectangles and set it onto plate with
the gel.
• Place a bit of the chocolate crumble onto one side of the plate
and place a small quenelle of coconut sorbet or vanilla ice cream directly onto the crumble. The crumble will keep the sorbet from sliding around the plate and will also help it stay frozen longer.
Harris’ Strawberry Cheesecake
Pastry Chef Amy Young Yields one 9” cake
Crust:
1 3/4 cup Graham Cracker Crumbs 1/4 cup Super ne Granulated Sugar 1/2 tsp Salt
1/4 lb Butter, melted
Strawberry Filling:
3 pints Strawberries, clean and hulled 1/2 cup Super ne granulated sugar
Cheesecake Filling:
1 1/2 lbs Cream Cheese, room temperature 6 oz Sour Cream
1 cup Sugar
3 each Whole Eggs, room temperature
3/4 tsp Pure Vanilla Extract
For the Crust:
• Preheat oven to 350°F. Assemble one 9” spring form pan and spray lightly with a pan release spray. Wrap the pan in 2 layers of foil. Set aside.
• In a bowl combine graham cracker crumbs, sugar and salt. Mix until combined.
• Add about half the amount of butter and mix until combined, rubbing mixture together.
• Press a handful together, if it holds its shape it is ready, if not, add more butter until it does.
• Press mixture into the bottom of the spring form pan and bake for about 12-15 minutes. Remove from oven and cool. Reduce oven temperature to 325°F.
For the Strawberry Filling:
• Place strawberries in a heavy bottomed saucepan over medium heat. Mash them coarsely. Cook until berries have released their juices and reduced in volume by about half. Stir occasionally.
• Add sugar and continue to cook, stirring frequently, to avoid scorching, until berries have thickened. Set aside to cool to room temperature, stirring occasionally to help cool faster.
For the Cheesecake Filling:
• In a stand up mixer beat cream cheese until smooth, add sour cream and continue beating until smooth. Stop to scrape down the sides of the bowl and the paddle attachment periodically.
• Add sugar and continue beating and scraping until smooth and lump free.
• Add eggs one at a time beat until incorporated, scraping after each addition.
• Add vanilla mix until combined.
The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com 105
CALIFORNIA CHAMPAGNE
Pink Champagne Cupcakes
Chef Robin Lehnhoff McCray, Korbel Delicatessen and Market
Cupcakes:
1 cup Salted Butter, room temperature 2 cups Sugar
1 tsp Vanilla
6 egg Whites
3 cups All Purpose Flour
3 tsp Baking Powder
1/2 tsp Salt
1-2 drops Red Food Coloring
1 cup Korbel California Champagne (Sweet Rose)
Pink Champagne Frosting
3/4 cup Salted Butter, room temperature
4 cups Powdered Sugar
1/4 cup Korbel California Champagne (Sweet Rose) 1/4 cup Milk
1 tbsp Vanilla
1-2 drops Red Food Coloring
For the cupcakes:
• Preheat oven to 350 degrees. In a medium sized bowl combine our, baking powder and salt. In a mixing bowl beat together butter and sugar for 3-5 minutes until light and uffy. Add vanilla, then beat in egg whites one at a time. Add a few drops of food coloring until the batter is the color of your preference.
• Add in our mixture and champagne in three alternating additions, beginning and ending with the our mixture. Pour batter into cupcake liners, lling 2/3 full. Bake for 30-35 minutes, or until toothpick inserted into center comes out clean.
For the Pink Champagne Frosting
• To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, add champagne, milk, and food coloring. Frost cupcakes once they have completely cooled.
San Francisco Cuisine Volume XV
Recipes