Unicorn (Unicorn@Indenial.com)
Fri, 08 Oct 1999 08:37:50 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Tiffany Herpin sent us this true food funny:
Since I was about 12, I was the second "chef" in line at my parents'
house, behind my father who is a wonderful cook. If he was gone, I'd
be in charge of dinner. One night, my little sister was pestering me
about making pizza. I was busy and told her to make it herself. She
said, "I don't know how." I told her to follow the directions on the
box. About 15 minutes later, the buzzer went off. I went to take her
pizza out and found it in a very glossy state. I quickly realized she
had not taken the plastic wrap off the pizza before placing it in the
oven! When I asked her about it, she replied, "Well, the directions
didn't say to take off the plastic. The box just said 'Place pizza in
oven on a baking sheet.'" Needless to say, I ended up making dinner
that night!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Cheesecake lovers will tell you that the best cheesecakes are found in
New York City. At least this cheesecake lover will. Once again, we
Americans have our immigrant ancestors to thank for this All-American
delight.
New York-Style Cheesecake
For the crust:
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated lemon zest
1 egg yolk
8 tbs (120 ml) butter, softened
About 2 Tbs (30 ml) water
Mix the flour, sugar, and lemon zest in a large bowl. Add the egg
yolk and butter and blend with a fork. Work the mixture, adding a few
drops of water at a time, until a dough is formed. Form into a ball,
cover, and refrigerate for 1 hour. Roll one third of the dough on a
floured surface into a 9 inch (23 cm) round and ease it into the
bottom of a buttered 9 inch spring-form pan. This dough is fragile,
so if it breaks just patch it back together. Roll the remaining dough
in pieces and fit it against the sides of the pan, pressing the seams
together as you go.
For the filling:
40 oz (1100 g) cream cheese, softened
1+1/2 cups (375 ml) sugar
3 Tbs (45 ml) all-purpose flour
2 tsp (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp (2 ml) vanilla extract
1/4 cup (60 ml) heavy cream
Beat the cheese, sugar, flour, and lemon zest in a large bowl until
smooth. Beat in the eggs and yolks, followed by the vanilla and
cream. Pour the cheese mixture into the crust and place on a
heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15
minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour.
Turn the oven off, open the oven door, and allow the cheesecake to
cool for 30 minutes. Cake may be served chilled or at room
temperature. Makes one 9-inch (23 cm) cake to serve 10 to 12.
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