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SIDE DISH FVCC CHEF DEBORAH MISIK
PEAR AND GINGER CHEESECAKE WITH SALTED CARAMEL SAUCE
op Tracks
ARTIST SONG
1 Head And The Heart
2 Shawn Mendes
3 Twenty One Pilots
4 Coldplay
5 Justin Timberlake
6 X Ambassadors
7 Sia
8 Chainsmokers Feat. Halsey
9 Joseph
10 Adele
11 Wrabel
12 Bastille
13 Blink-182
14 Kings Of Leon
15 Calvin Harris Feat. Rihanna
16 Gavin DeGraw
17 Major Lazer Feat. Justin Bieber & M0
18 Cage T he Elephant
19 Lady Gaga
20 Twenty One Pilots
21 Red Hot Chili Peppers
22 Revivalists
23 Kaleo
24 Lumineers
25 Jimmy Eat World
26 Andy Grammer
27 Saint Motel
28 The Weeknd Feat. Daft Punk
All We Ever Knew Treat You Better
Ride
Hymn For The Weekend Can’t Stop The Feeling! Unsteady
Cheap Thrills
Closer
White Flag
Send My Love (To Your New Lover) 11 Blocks
Good Grief
Bored To Death
Waste A Moment
This Is What You Came For She Sets The City On Fire Cold Water
Trouble
Perfect Illusion
Heathens
Go Robot
Wish I Knew You
Way Down We Go Cleopatra
Sure And Certain
Fresh Eyes
Move
Starboy
1 20 Grand
2 Flip Wilsons
3 Left Ready
4 David Boone & Dawns
5 God Fearing Women
Funk Fillibuster All Wrong
Long Way To Fall Taillights
She Ain’t So Reggae
LOCAL TOP 5
www.1031theriver.com
BOSC, RED BARTLETT, D ’ANJOU, Forelle, Comice and Sekel are just a few of the thousand varieties of pears. Most of the pears in the United States are grown in California, Wash- ington and Oregon, and when properly ripe, have a sweet taste with a grainy tex- ture. Perfectly ripened pears have a good fragrance and yield to gentle pressure at the stem end. Asian pears, also known as Chinese pears or apple pears, are of a dif- ferent variety than common pears. Pears have a universal avor that is compatible with many other avor combinations.
This cheesecake is lled with the delightfully fragrant fall avors of pear and ginger. The salted caramel sauce is also laced with the sharp bright notes of fresh grated ginger and melds nicely with the pillowy texture of this cake. The almond meal in the crust gives great avor with a ne nutty texture, and the turbinado sugar adds a subtle molasses avor.
Vegan and gluten-free
Crust:
• 2 cups almond meal
• 3 Tbsp. re ned coconut oil, melted • 3 Tbsp. turbinado sugar
Preheat oven to 400 °F. In a large bowl, crumble the almond meal, coconut oil and sugar together until well combined. Stir well using a wooden spoon or large wooden fork until the mixture begins to clump together. Transfer to an 8-inch spring form pan and press the crust against the bottom and up the sides of the pan to form a thin crust. Bake in the preheated oven for 10 minutes. Remove from heat and let cool brie y.
Filling:
• 3 pears, peeled and chopped
• 2 Tbsp. turbinado or brown sugar
• Dash of sea salt
• 1 (12.3 oz.) package extra rm silken
tofu
• 2 (8 oz. each) tubs vegan cream cheese • 1 Tbsp. lemon juice
• 5 Tbsp. sorghum our
• 1/4 cup + 2 Tbsp. organic sugar
• 1 1/2 tsp. grated fresh ginger
• 1/2 tsp. sea salt
• 1 cup drained, pressed and crumbled
extra rm tofu
In a small saucepan over medium heat,
cook the pears, turbinado sugar and dash of salt until broken down and thickened, about 7 minutes. Allow to brie y cool and then transfer to a food processor along with the rest of the lling ingredi- ents, except for the crumbled extra rm tofu. Puree until very smooth, at least 6 minutes. Add in crumbled tofu and pulse a few times until fairly smooth, but not completely pureed.
Spread lling into the prepared pie pan and bake in oven preheated to 400 °F for 15 minutes. Reduce oven temperature to 250 °F without removing the cheese- cake from the oven and bake another 70 minutes. Turn oven o and let cheese- cake remain in the oven for 2 more hours. Chill in the refrigerator while you make the caramel topping.
Caramel Sauce:
• 1 1/4 cup turbinado sugar
• 2/3 cup coconut milk
• 1 Tbsp. re ned coconut oil or
margarine
• 2 dashes salt
In a medium sized saucepan over medium heat, combine the turbinado sugar, coconut milk, coconut oil and salt and bring to a boil, stirring often. Let boil, continuing to stir occasionally for about 6 minutes, or until slightly thick- ened. Let cool in the pan and then pour on top of cheesecake. Chill at least 4 hours before serving.
For best storage results, I recommend chilling overnight the drizzle and the cheesecake separately until serving.
Chef Deborah Misik is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. She is a Certi ed Executive Pastry Chef and a Certi ed Culinary Educator through the American Culinary Federation. For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.
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NOVEMBER 2, 2016 // FLATHEADBEACON.COM