Skip to main content

Asheville

Snickerdoodle Lemon Ice Cream Sandwiches – Asheville Part III

Snickerdoodle Lemon Ice Cream Sandwiches


More on the CSA Cook-Off I mentioned in my last post: Diane and Todd of White On Rice Couple posted a wonderfully illustrated account of the experience. I just laughed my little derriere off all over again reading it!

I am going to be put to the task of interactive baking and cooking again starting tomorrow. A good friend and fellow food blogger is flying me to Richmond where I will be teaching her the ins and outs of a few pastry items and techniques. So forgive me if there are even less replies to your emails and comments until the end of the weekend. I hear we’ll even have time to take some margarita breaks, now that’s the cherry on the cake, wouldn’t you say?

I started this post on Monday night. It is now Thursday and I am finally done selecting my favorite pics to illustrate Part 3 of our adventures in Asheville. That was a tough job. Seriously. More tasty locally grown foods, more talented people and artisans. Colors and stories to awaken all your senses.

On the other hand, an easy thing to do was to work on today’s post while eating a couple of these Snickerdoodle Ice Cream Sandwiches inspired by the dessert we were served at lunch that day. I don’t have pictures for what happened half the day (camera battery spare in hotel room, classic) but hopefully some of my fellow food bloggers do(hint!).

If Tuesday ended with the King of all gourmet meals, Wednesday was all about the people who thought it through and made it happen. I am just as happy putting on a pretty dress and sit down to a 6 course meal as I am an apron and help milk some goats. I do know how to but I am glad they never asked. It’s been a while and it is nothing like riding a bicyle, trust me.

Sunny Point Cafe


Interestingly enough, we woke up Wednesday morning without major pains (sake does have magic powers), and the general consensus was definitely to try to pace ourselves given the day’s planned activities. Thought quickly abandoned upon sitting on the patio of Sunny Point Cafe and perusing the menu. Funny how a tall and super fresh Mimosa makes you wish for a nibble. I am not a breakfast person but I sacrificed my habit in the name of research again and devored a plate of peppery salad greens, popping under your teeth grape tomatoes, and smooth scrambled eggs. Oh yeah, still not liking breakfast unless I have this everyday!

Sunny Point Cafe


If you are cook, Sunny Point is the kind of place you want to work for no matter how hard the job. As a customer, you know you can meet up with friends, have a cosy moment with your moment, knowing that you will have the same consistent quality dishes after dishes (I did ask the locals sitted next to me!).

Sunny Point Cafe


Why? When a bubbly, tatoo-bearing chef takes you to the garden and pulls out some squash blossom with a smile as big as the moon going down the list of possibilities for dinner, it just becomes contagious. You simply want to start pulling weed with the staff or rush home and water your potted herbs. Indeed, the vegetables on your plates are straight from the adjacent garden, cooked just right in the restaurant kitchen and perfectly matched with fresh homemade breads.

Artisan Bread


After a thorough tour of Sunny Point’s garden we headed to Wake Robin Farm, on the outskirts of Asheville. I know that meeting Steve Bardwell became a strong point of our trip. We quickly named him "Steve The Bread Man" and literaly drank the passionate words coming out of his mouth as he explained his baking process and ideas. Some of us even swooned. Or was it the tray of pastries brought over by David Bauer from Farm and Sparrow? Flaky croissants and danishes but I had to pass, entirely motivated by distand visions of antacid pills and Tylenol and the desire to enjoy the rest of the day food fest.

Steve The Bread Man


Steve loves his craft. He knows it. He understands what it takes to make good bread. Dedication, great ingredients and of course, a kick-ass oven like the one built right outside the house. I was checking out the pans, breads displayed and work flow of the bakers while Brian noticed a few details that escaped me that day. One thing for sure is that we all left wanting a wood burning oven just like his and some of us have already made it their summer project.

Wake Forest Farm Breads


The scenery at Wake Robin Farm Breads is absolutely gorgeous but Spinning Spider Creamery was next on our list and I was ready! I had tasted goat cheese from The Owen’s creamery on a previous visit to Asheville and was looking forward to meeting the people and structure behind it.

Spinning Spider Creamery


Goat cheeses are among my favorites and I am thrilled when friends discover that it goat cheese making goes far deeper than the fresh logs you find at the supermarket. My childhood favorites were hard rock little crottins that my grandmother would age on top of the fridge or the ash covered goat pyramid she would make me choose from the cheesemonger’s stand at the market. I could have listened to Chris, the cheesemaker for hours as she explained the creamery’s process and history. I want to thank her for taking the time to humor my questions about the ash covering process on the logs and pyramids. Maybe one day when I get a goat…

Spinning Spide Creamery


Happy goats, quality ingredients and obvious care. It really shone in the vast array of cheese we sampled (with Steve’s bread!), from fresh to hard goat cheese, mild or pungent. I think we all found our bit of happiness that day! One thing I did not expect was to meet a young lady I sort of knew through her writing. Standing in front of me, beautiful and serene in her green shirt and perfect porcelain skin was hard working Megan from The Importance Of Being Sentient. She loves the mountains and all that surrounds her as much as I loved the ones from Provence. Such a quiet person and yet you sense how much she wants to shout Carpe Diem out loud on all the rooftops of the world. Well go ahead girl and never ever stop!

Spinning Spider Creamery


We were deep into our cheese tasting that Dodie ushered us to meet Jamie Ager from Hickory Nut Gap Farm who purveys Asheville’s restaurant with some of the tastiest grass fed beef and pork I have tasted. And that’s when my battery gave out. Right as we were about to have another fine feast laid out for our tasting pleasure. Jamie is a riot. His sense of family and partnership extending to his cousin who provided the vegetables for lunch as well as his good friend from The Corner Kitchen who prepared the feast with his chef de cuisine.

You are just have to trust that the pork belly salad we started with was mighty fine with the perfect ratio of meat to fat, that the grass fed beef absolutely knocked my socks off, and that my truffled potato salad did not mean a drizzle of truffle oil but a giant slice of black truffle (I think I had a slice and a speck but I horded that one!). And when I thought I had no room left for dessert, I quickly changed my mind at the first bite.

You would too if you had Lemon Ice Cream from Ultimate Ice Cream paired with The Corner Kitchen’s Snickerdoodles and a few blueberries for good measure. I could have had a vat of it and still wished for more. We did have quite a bit of ice cream on this trip but I will never be one to object. Quite perfect to end such strong meals. I begged (again…completely shameless when it comes to you and desserts!) and both Joe and Kevin kindly provided the recipes that have made Bill and I say "oooh this is so easy and good!" for the past 3 days. Thank you gentlemen.

Snickerdoodle Lemon Ice Cream Sandwiches



Snickerdoodle Lemon Ice Cream Sandwiches:

For the snickerdoodle cookies:
½ cup each butter and shortening, at room temperature
1 ½ cups sugar
2 eggs
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 ¾ cups all-purpose flour

Beat butter, shortening, sugar and eggs together until creamy. Add cream
of tartar, baking soda and salt. Beat until smooth. Add flour and mix well.
Chilling overnight is preferred; otherwise at least two hours.

Topping:
3 tablespoons sugar
1 tablespoon cinnamon

Combine topping ingredients in small, shallow bowl. After chilling, roll out to 1/4-inch thick in between sheets of plastic wrap and cut out desired shapes. Place on ungreased baking sheets, sprinkle with cinnamon sugar and refrigerate 30 minutes.

Preheat oven to 375F and position a rack in the middle. Bake the cookies for 10 minutes or until golden brown. Let cool completely before filling them with the ice cream.

Ultimate Lemon Ice Cream:

Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar or 2/3 cup agave nectar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream

In a non-reactive bowl, mix the lemon zest, juice and sugar (or agave nectar). Refrigerate one to two hours to blend flavors
In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large heavy saucepan. Pour the milk over the eggs and return combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon. Refrigerate for at least 2 hours. Combine milk mixture with heavy cream and lemon mixture. Spin in your ice cream maker according to the manufacturer’s directions

——————————————————————————-
I also want to extend a huge Thank You to Holly of Decor8 for featuring my pictures in her "8 Inspiring Photographers, post. I am blushing.

Asheville Trip To Foodtopia – Part II

Chocolate Torte, Caramel Ice Cream and Chocolate Sorbet


Day two of our trip in Asheville had us move around a bit less but was just as intense, keeping us on our toes until bedtime. Or was it until we all rolled, stumbled, fell, crashed on our beds?! Ha! Yes, we can blame it on all the tasty wines, succulent dishes, intense Iron Chef competition, culminating with an outstanding dinner at Horizons in The Grove Park Inn.

The 4 Diamond restaurant gathered us around one of the best meals I have had in my life, ending in the most perfect sweet note: a chocolate and caramel tasting executed by Pastry Chef Laura Bogard. Before I could even ask our hosts if Laura would be kind enough to share a couple of the recipes, I was graciously handed a print out of all the components of our plate. Once back home in SC, I decided to put my own spin on it and make this Chocolate Torte topped with Caramel Ice Cream and Chocolate Sorbet, inspired by that evening. But let’s talk about the day first…

We started with a visit to Sunburst Trout Farm outside of Asheville. I was really looking forward to it for the simple reasons that I used to go trout fishing all the time as a kid and I fully support trout farming when done with sound ecological practices. I was thrilled to meet Sally, her family and her staff after I had read more about them and their operation. They confirmed every thought I had already formed in my head: happy trout, careful workers, quality products.

Sunburst Trout Farm


Before meddling with the trout we were treated to a scrumptious breakfast smorgasbord of trout dishes, carefully prepared by their research and development chef, Charles Hudson. Trout dip, trout omelette, trout gravy and biscuits, hot smoked, cold smoked…you name it, we probably had it. All accompanied by fresh and pickled vegetables from the chef’s garden. A feast. We had to draw the line and think about the next round of food aventures and skip lunch.

Food bloggers skipping lunch? Ah yes. We had to keep ourselves sharp and moveable for what was awaiting us next. A full blown, very serious and incredibly fun CSA Mystery Box Iron Chef Competition held at AB-Tech Culinary Arts Center. If I were a student looking for a culinary college, I would, hands down, apply there first. Everything there is made to teach and practice without being stale or stuffy. Me? I was trying to contain that beaming smile of being back on the familiar grounds of a professional kitchen.

I wish I could have combined my two loves of cooking and photographing but I was about to get my hands chopping and my apron dirty. Diane of White On Rice Couple was our full-on photography journalist that day so I will be sure to update you when they post about it. We all had such a blast that I can’t wait to see it in pictures!

Each blogger was paired with a local chef to create two courses using the content of CSA boxes provided by The Appalachian Sustainable Agricultural Project, as well as the trout we had filleted that morning and extra ingredients provided by Blue Ridge Food Ventures (love that project – please take the time to click) and our own chefs.

Team France: Chef Michel Baudouin - Tartelette

Right photo courtesy of Diane at White On Rice Couple.
Meet Team France! Yes. Could there have been a better pairing than this? I think not! Indeed, I was teaming up with Chef Michel Baudoin, owner and chef of Bouchon . I have to say that the first thing I told Dodie was "Oh sh!t (!) you know that two French chefs competing together is more explosive than them competing against each other, right?!" She mentioned Michel had a similar reaction, eheh. Ah yes, that’s us French peeps. Bill says we take out our swords first and talk later. Very right. But in this case, very wrong.

We had a blast! Talking and yapping away in French. Chopping and dicing while coming up with our competition dishes. We were supposed to make only two dishes, but I guess you will not be surprised to hear that we made three. See! It’s not only me during Daring Bakers challenges! It’s genetic!! We started off with a fennel and zucchini tart, topped off with chorizo crumbles. Our main course was a Sunburst trout fillet stuffed with local goat cheese, baby turnip filled with purple potato puree. (picture here)

Michel is so low key and humble, I just had the greatest time cooking with him and talking about our experiences with food, cultures, restaurants, etc…I previously had dinner at Bouchon a few years ago and I am looking forward to returning to Asheville just for that!

Dessert was my grandmother’s vanilla apple compote served with pecan shortbread cookies. My biggest fear was this item. Seriously. Baking without measuring or weighing, mixing everything while eye balling and feeling the dough. I think I had a couple of shots of moonshine brought over by Todd’s chef while the cookies were baking! Turns out that everyone raved about that simple, homey dessert and it even earned us an extra five points. We still lost by 1/2 point though while Alison and Chef Annie Pettry took the high honors of the day.

Food Blogger In Action


It was an intense competition but with such great spirited and talented chefs that even if we were feeling it in our gambettes (legs), we still had enough of an adrenaline high to carry on with dinner planned at The Grove Park Inn’s Horizons restaurant, Horizons.

We started off by a round of cocktails (check out Jaden’s post about her tasty Xanadu libation) and appetizers which got their beauty shot courtesy of Todd.

Dinner At Horizons


I did take pictures from that dinner but let’s recap my physical state at this poing: late breakfast + cooking competition + a few nibbles of the finished dishes + moonshine + wine + cocktails + outstanding dishes + wine pairings + sake tasting = one very fuzzy sets of pics. Love that Bill knows me so well that he immediately asked the next day whether I had behaved. I think I did 🙂

Aren’t you lucky I don’t have all the words, the right words to describe how outstanding this dinner was?! I mean just look at that menu and sigh. I am! Thank you Jeff and Kevin for the superb setting and organization, you can be proud of the team you have cooking for your guests. Seriously, and I am not saying that because I never saw the check, this was one of the best meals of my life. Everything so fresh, sourced locally as much as possible, and executed with such perfection by Chef Duane Fernandes and his staff that I finished each- and- everyone- of- my- plates- OMG- I still- can’t- believe- I did this! And the wines…I want to do it all over again but with just the wines! Ok, maybe not…because there is a seriously tempting dessert tray to talk about.

Dinner at Horizons


Chocolate almond torte, chocolate sorbet, chocolate and caramel pudding and caramel ice cream and malt shakes. So happy to see I am not the only one thinking mini milkshakes are cool (see DB challenge)! I admit, while deep with both chocolate and caramel flavors, the pudding is the only item I left on the plate after sampling a few bites (research people, it’s all research). I did wish for a groundhog day type situation in which that chocolate torte, chocolate sorbet and caramel ice cream would just keep on appearing before my eyes and plate. This good. I have not even been really in the mood for chocolate lately but after making this at home, it is all I can see!!

Soft, luscious, powerful, smooth, intense. I took the three elements I loved the most about our dessert sampler that night and combined them in this entremet, starting with the chocolate torte as the base and then topped off with the caramel ice cream and chocolate sorbet. I made six. We had 2. That’s four more for me if I find a way to sneak around Bill. I hope it convinces you to try all three together or separately. It was hard to keep the caramel ice cream around long enough to have any left to fill the cake rings!

Are you still with me for Day 3 and 4 and a couple more exquisite recipes from the chefs of Asheville? Sure hope so!

Have a wonderful 4th of July!

The Making Of: Chocolate Ice Cream Cake


Chocolate Torte, Caramel Ice Cream and Chocolate Sorbet:

For the chocolate torte:
10 oz (300gr) chocolate
8 oz (230gr) unsalted butter, at room temperature
6 eggs
3/4 cup (150gr) sugar
1/2 tsp vanilla
2 tablespoons (15gr) flour
3/4 cup (70gr)finely ground almonds
1/2 teaspoon espresso
1/4 teaspoon almond extract

For the Caramel Ice Cream:
1 1/2 cups (300gr) sugar
1 teaspoon honey
1/2 cup (125ml) water
1 quart (1L) half and half
or 2 cups whole milk + 2 cups heavy cream
12 egg yolks
1 1/2 teaspoon vanilla
3/4 teaspoon salt

For the chocolate sorbet:

2 1/2 cups (625ml) water, divided
1 cup (200gr) sugar
3/4 cup (65gr) cocoa powder
8 oz (240gr) dark chocolate
1/2 teaspoon vanilla

Prepare the chocolate torte:
Preheat oven to 350F and position a rack in the middle. Line a quarter sheet pan with parchment paper and set aside.
In a large bowl set over a pot of simmering water, melt together the chocolate and butter. Remove from the heat and let cool to room temperature.
In a stand mixer (or with hand held beaters), whisk the eggs and sugar on medium speed until slightly thickened. Add the vanilla. Turn the speed to low and add the chocolate mixture and whip for a minute. Still on low speed, add the rest of the ingredients. Beat one minute until everything is incorporated.
Spread the batter on the prepared sheet pan and bake for 20-30 minutes or unti the center is just set.
Let cool completely.

Prepare the caramel ice cream:
In a heavy saucepan, set over high heat, stir together the sugar, honey, and water and cook to a dark amber caramel. Slowly add 2 cups of half and half and return to a boil, stirring to dissolve all the caramel bits. Slowly add the remaining 2 cups of half and half and return to a boil.
In a large bowl, whisk the egg yokls to break them up and slowly pour the hot caramel mixture over them to temper. Pour the content of the bowl back in the saucepan and cook over medium low heat until it coats the back of a spoon. Remove from the heat, add the vanilla and salt and stir until dissolved.
Let cool completely, refrigerate until cold.
Process in an ice cream machine according to manufacturer’s instructions.

Prepare the chocolate sorbet:
In a heavy saucepan set over medium high heat, stir together 1 1/2 cups water, sugar, cocoa, and a pinch of salt. Bring to boil, turn the heat down and simmer for a minute. Remove from the heat. Stir in the remainin 1 cup of water, chocolate and vanilla. Let stand for a minute. Whisk the mixture thoroughly to make sure that everything is incorporated and smooth.
Let cool completely. Refrigerate until cold before processing in your ice cream machine according to manufacturer’s instructions.

To assemble:
Line six 3-inch round cake rings with acetate or platic cover sheets and place them on a parchment paper line baking sheet. Cut out six 3-inch rounds in the chocolate torte and place them inside the prepared cake rings. Divide the caramel ice cream and chocolate sorbet evenly in between the cake rings. Freeze until solid.

I topped the cakes with fresh berries and tuiles made out leftover frangipane from the last Daring Bakers Challenge.

Asheville Trip To Foodtopia Part 1

Chocolate Strawberry Cheesecake


Update: check Todd and Diane’s Part 1 here. Amazing!

One of the first things I did when I got back from Asheville, NC was to email Jael and Dan Rattigan from The Chocolate Lounge and beg ask them to share a recipe, any recipe, from their outstanding repertoire. So happy they sent the one for their Chocolate Covered Strawberry Cheesecake (see end of post). Most delicious thing I have had in terms of cheesecakes. Really.

We were in NC to discover the Foodtopian Society of Asheville and we all fell in love with the pair, the minute we walked into their shop. Proof? We told Dodie (Super Mistress of Organization – Tourism Office PR Manager) that we had to take Brian, Todd and Diane there as soon as they’d arrive. Great chocolates, cakes, great photo opps, etc…Yeah, truth is we wanted more. More chocolate, more cookies and more of Jael and Dan. A couple of us even went back a third time and will have a post up soon.

Even though I have spent the last week being wined and dined by the wonderful chefs and artisans of Asheville, I did work very hard (smile and beg a lot primarily) to get you some of the dessert recipes I enjoyed on the trip. As a chef, I know it is no small gesture to part with one and I greatly thank the chefs who shared their creations with me and now you. This is one more example of the generosity of the artisan food crafters we have encountered.

As Diane mentioned one day, these people, restaurant owners, chefs, farmers, cheese makers, bakers, never talk about themselves. They talk about their crop, their product, how it evolved and how they evolved with it, not the other way around. They listened, they laughed, they patiently answered our questions, shared their knowledge and passion. We all took home different views and feelings from this trip I am sure, except one common trait uniting food professionals and food bloggers: we are passionate about food. We are all very tuned in to all of this so I think it was a pretty easy group to talk to but I know that they would have said and done the same for newbies to the concept of locally grown foods.

The Mighty Team


But who are these fellow food bloggers I keep mentionning? Let me tell you, I felt I had been a little sign that read "for good Kharma" when meeting them last week. Each of us had a little/lot of something to share and discover and oh my! Can we talk! And eat! And photograph! I have certainly made new friends, fell in love with the world again but dang country for being so wide! France is as big as Texas – a trip cross country is done in half a day! Yep, until I find a better way and until we meet again, I’ll just keep on reading their blogs.

From left to right: Alison at The Humble Gourmand, Brian from The Food Geek, Tami from Running With Tweezers, Diane from White on Rice Couple, Jaden from Steamy Kitchen and Todd from White On Rice Couple. Truly, honestly, amazingly, funny, smart, down to earth, talented and all around good people to be with. (And no, I am not saying that just because I can’t remember certain moments where lots of wine was poured and realised there might be video to remind me why.) On a side note, Tami works as a food stylist and you can guess that we were glued to her stories and experiences. Looking forward to taking her up on her offer to see her in action!

It's A Blogging Thing


As soon as we had checked in at the hotel, we were off for a little walking tour of Asheville complete with a few gourmet samples and later on dinner. It hit me as we sat down at The Laughing Seed for a tasting of locally brewed beer that I was among hardcore food bloggers like me: listening with both ears, shooting with both eyes (one on the camera, one checking out the aesthetics around), all senses working like mad to capture it all. Having been to Asheville before, I can vouch that The Laughing Seed’s popularity is justified: great food, great kitchen staff, fresh ingredients and minimal fuss. Love this place and I was so happy to go back!

Inside Grove Arcade

Top left photo courtesy of Alison at The Humble Gourmand.

A little walk through Grove Arcade revealed more than just a "little walk": indoor fresh markets, specialty cheeses and honeys, cute little shops of all sorts. And then we entered Jael and Dan’s shop. We could have stayed there for hours. They are genuinely good artisan chocolatiers. Conversation flowed, questions arised and were patiently answered. They are so passionate and knowledgeable about their truffles making, very easy to listen to and get inspired by. Especially when Dan kept passing the chocolate covered roasted hazelnuts around. And they have coffees, amazing hot chocolates and a plethora of baked goods too! More on that with the Chocolate Covered Strawberry Cheesecake recipe.

At Zambra

Left picture courtesy of Alison from The Humble Gourmand.

We had dinner reservation at Zambra and we kind of reluctantly left The Chocolate Lounge. Little did we know what awaited us at this tappas restaurant. The decor is as luscious as the food and at the same time comfortable and never intimidating, much like the plates that Executive Chef Adam Bannasch and his staff prepared. Jaden recognized right off the bat that portions would have to be somewhat downsized or we wouldn’t be able to make it through this 8 course meal. Me? You can’t ask me that question at the beginning of a meal! Of course I am going to say "bring it on!". Even with a small downsizing we still ended up rolling out of the restaurant in a certain food haze (or was it the sangria?). Content. Fresh, local and innovative food. Everything well balanced and perfectly executed. And that dessert! Most tasty fruit soup paired with an outstanding basil ice cream. Perfect balance of sugar and herb. Adam, anytime you feel like coming this side of Southern, I’d be happy to take you around our own restaurant gems!

As you can see, we were off to a pretty good start! We went back to The Chocolate Lounge with Brian, Diane and Todd the next day. Within a few minutes we were sitting with some tasty French press coffee and one of the best slices of cheesecakes I have ever had. I am not just saying that. I am not one to like fruit and chocolate, especially berries and chocolate, and I am not the best advocate of cheesecakes in the world. But this? This is something I would want to eat everyday. This Mousse of Strawberry Cheesecake not just "strawberry cheesecake". Run. To. Make. It.

I leave you with this fine introduction and recipe they wrote while I prepare part 2 of this trip. Trust me it gets even better!

At French Broad Chocolate



Chocolate Covered Strawberry Cheesecake, from Jael and Dan Rattigan.

Serves 12

The best time of year to enjoy this cake is when strawberries are in season, so it can be garnished with fresh berries. however, you’ll see that the puree is made from frozen berries (because the freezing and subsequent thawing releases the juice from the berry’s cells which were ruptured in the freezing process), so enjoy any time of year, and try the same recipe with a seasonal, locally-available fruit of your choosing!

Other ingredient notes: choose ingredients with the same care and attention you would use to pick a babysitter for your kid. dessert is serious business! we use all organic dairy, free-range local eggs, organic sugar, and a highly aromatic vanilla extract. as for chocolate: the ganache topping only uses 4 ounces, so get a couple bars of something you would enjoy nibbling, preferably with a fruit-forward bouquet to complement your berries!

Strawberry puree:
10 oz. frozen strawberries
2 Tbsp. sugar
2 tsp. freshly squeezed lemon juice

Almond crust:
2 cups whole raw almonds
2 oz soft unsalted butter
3 T sugar
¼ t salt

Strawberry cheesecake:
1 lb. cream cheese, room temp
1 cup (7.5 oz.) sugar
3 large eggs, room temp
1 ½ tsp pure vanilla extract
¼ tsp salt
12 oz sour cream, room temp
2/3 cup strawberry puree

Ganache topping:
4 oz. chocolate (50-55% cacao mass is best), finely chopped
4 ½ oz. cream
½ large egg (beat 1 egg, weigh it, and use half)

Prepare the strawberries:
Thaw strawberries and strain out the juice completely (reserve pulp, should be about 5 oz). Place juice in a small saucepan and, at a simmer, cook down to a third of original volume. (you should start with about 5-6 oz, and end with 2 oz.) Add sugar to reduction and stir to dissolve. Mix juice and pulp together with lemon juice.
blend in food processor or with immersion blender.

Prepare the crust:
Preheat oven to 400F and position a rack in the center.
Pulverize almonds, sugar, and salt in food processor until crumbly. Add butter and pulse to combine. Press into bottom and sides of 9” springform pan (2.5” tall)
bake 15-20 min, or until deep golden brown. Set aside to cool while you make the cheesecake.

Prepare the cheesecake:
Turn the oven down to 350F.
Beat cream cheese and sugar until very smooth (3 min) in a stand mixer at medium speed using the whisk attachment.(yes you read right. It gives the cake that mousse quality). Add eggs, 1 at a time, scraping bowl and beating after each just until smooth. Add vanilla & salt and beat until incorporated. Beat in sour cream. Beat in strawberry puree. Wrap the pan with the crust in a double layer of aluminum foil.
Pour batter into crust. Place in water bath (hot water) in a larger oven proof pan
bake 45-55 min.

5-10 min before cheesecake is done, make ganache topping:
Boil cream. Pour over chocolate and let sit a minute. Whisk gently until chocolate is melted and smooth. Gently whisk in egg. Spread over hot cheesecake (careful, and don’t pour it all in one place as cheesecake is fragile). Smooth out the top. Bake 12-15 more minutes until ganache is set along the sides. Remove from oven and place on a cooling rack, with a large mixing bowl over the pan (to cool slowly). When it reaches room temp, refrigerate. Chill 8 hours before unmolding. To unmold, run a thin blade knife around the cake pan sides. Remove springform. Gently slide cake onto serving plate. Store covered in refrigerator.
it’s easier to cut the cake if you heat the knife. run it under very hot water, then dry it. Slice!

Gone Fishing!

Work Mate


I had a feeling I ought to put a "Gone Fishing" sign on this page last monday and leave you to meet my beta, Elliott instead of pacing my hotel room trying to find a good internet signal. I also did not realize that our schedule of eating and meeting wonderful people here would leave me happily tired and satisfied but with only one desire, that of saying "hi" to my pillow as soon as possible each evening.

But where the heck am I? Curently in Asheville, NC (typing this from the little alcove between the closet and the microwave for as long as I don’t lose this internet signal) and heading home today. Why? Research of course….bloggers are relentless researchers and will take on all forms of food torture in the name of information.

When Jaden from Steamy Kitchen sends you an invite to go with her to Asheville to discover all the wonderul farms, artisans, foods of the city and region, you are unlikely to say no. You are very likely to jump for joy and run to pack your bag!!

It’s been amazing sharing this experience with her and a super group of ubber wonderful bloggers all orchestrated by the brilliant Dodie. My partners in crime these past few days were Todd and Diane from White On Rice Couple, Brian from The Food Geek, Tammy from Running With Tweezers and Alison from The Humble Gourmand.

Yeah…pretty lucky me! Wonderful talents, energies, stories. I was a little blogger struck when we all met one morning for breakfast. I mean how would you not? If only I could keep close that trap that is my mouth whenever my brain screams "shut up Helen!" Yes, I always feel like I talk too much or ask too many questions. Sorry folks, can’t help it, I love interacting and conversing. And eating….

And eat we did, do, will do again today before heading home. There are so many wonderful artisans, local chefs and food crafters that I met these past few days that just plopping a few names here tonight does not do them justice. I need to go through my notes and finish downloading 700+ pictures from the trip. I know that it’s nothing compared to what Diane and Todd have been shooting, but that’s their job and they rock at it.

I will definitely be back tomorrow with the recipe for one of the amazing desserts we have had this week as well as few more delicious bites. In the meantime I am going to dream of fresh local cherries and strawberries hoping it can start a detox process!

Asheville In Season