This Social Sunday we are celebrating Spring. First, we start by baking the dessert first, because it needs time to chill in the refrigerator before serving. I think you will fall in love with this traditional style New York Cheesecake, that doesn’t taste old-school at all. The light lemon flavor, along with the cream cheese is delicate in your mouth – oh and the strawberry sauce is just precious.
Shaved Fennel & Citrus Salad is made with Romaine lettuce for a crunchy base and tossed in a Buttermilk Herby Dressing. The tang from the dressing is refreshing, along with the sliced Blood and Naval Oranges. I think it has nice balance — perfect flavors of the season.
Short Ribs are a slow roasting meat, when cooked to perfection they are fork tender delicious. The cooking liquid becomes the glaze, after reduced and kisses the short ribs with a extra umami flavor. I think you will enjoy this recipe for Glazed Short Ribs, they definitely have restaurant quality all over them.
Today, invite some friends and family and share your cooking endeavors. I hope you enjoy this menu as much as I did, I’m going to have a slice of breakfast cheesecake now. Happy Cooking!
New York Cheesecake with Strawberry Sauce
1 cup all purpose flour
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 stick butter, cold – diced
40 ounces cream cheese, room temperature (about 5 – 8 ounce blocks)
1 3/4 cups granulated sugar
3 tablespoons all purpose flour
2 teaspoons vanilla extract
2 teaspoon lemon zest
4 large eggs + 1 yolk
1/4 cup heavy cream
2 cups sliced strawberries
2 slices fresh lemon
1/2 cup sugar
2 teaspoons cornstarch
1. Preheat the oven to 350 degrees. Crust – In a stand mixer for large bowl, combine the flour sugar and vanilla. Mix until coarse crumbs. Add in the butter and mix for 1 minute. Pour into a 9-inch Springform pan and bake for 15 minutes. Remove and let cool.
2. Cheesecake – Increase the temperature of the oven to 400 degrees. In the same bowl, add the cream cheese, sugar, flour, vanilla and zest. Mix on medium speed for 4 minutes, until smooth. Scrape down the sides of the bowl and add the eggs one at a time. Pour in the cream and mix again until smooth, about 1 minute. Pour into the cooled crust and bake for 10 minutes. Reduce the oven to 200 degrees and continue baking for 50 minutes. Turn the oven off and crack the door, leave the cheesecake in the oven for 10 minutes. Remove and let cool to room temperature, then refrigerate for at least 4 hours. It’s okay if the cheesecake has a few cracks, look at mine!
3. Strawberry Sauce – In a small saucepan, add the strawberries, lemon slices, 1 cup water and sugar. Cook the sauce until simmering. In a small bowl, make a slurry of cornstarch and 1/4 cup water, whisk. Drizzle the slurry into the strawberries, while continuing to whisk. Cook until thickened, about 1 minute. Pour sauce into a bowl and let chill. Slice the New York Cheesecake and serve with Strawberry Sauce. Enjoy!
Shaved Fennel & Citrus Salad with Herby Buttermilk Dressing
2 hearts of Romaine
1 fennel bulb
3 oranges, Naval, Blood or Cara Cara
1 cup buttermilk
1/3 cup light mayonnaise
juice of 1 lemon
1/4 cup chopped mint
2 tablespoons olive oil
pinch of salt & pepper
1. Slice the Romaine lettuce and place into a large salad bowl. Shave the fennel on a mandoline or slice very thin with a knife. Place the fennel on top of romaine, then slice the scallions – put on top of Romaine. Using a paring knife, segment the oranges and place on top of Romaine.
2. Place the dressing ingredients into a container with fitted lid. Shake the dressing, until combined and serve along side Shaved Fennel & Citrus Salad. Enjoy!
Glazed Short Ribs
3-4 pounds bone-in Short Ribs
2 large carrots, sliced
3 stalks celery, sliced into 2-inch pieces
1 white onion, peeled and sliced
2 cups red wine, any variety
2 cups chicken broth
1/3 cup tomato paste
2 bay leaves
1. Preheat the oven to 325 degrees. Salt and pepper the Short Ribs on both sides. In a large pot or Dutch oven, add 2 tablespoon oil and place over medium high heat. After 2 minutes, add the short ribs and brown on both sides, about 6-8 minutes.
2. Remove the ribs and place on a plate, pour out most of the grease from the pot. Then, add the carrots, celery and onion to the pot. Stir and cook for 2 minutes. Add the red wine, broth and tomato paste, stir to combine. Place the ribs back in the pot along with the bay leaves. Cover with lid and place in the oven to cook for 2 1/2 hours.
3. Remove the cooked ribs from the pot and strain the liquid through a strainer. Pour the liquid into a smaller pan and cooked until reduced by more than half. The liquid should be slightly thickened. Place the ribs back in the original pot and pour the reduced glaze over the top. Toss to coat and place the pot over low heat to rewarm. Serve and enjoy!