This Social Sunday we are celebrating the coming of spring. First, we start by baking our dessert, 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 luscious.
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 to celebrate citrus season.
Short Ribs are a slow roasting meat, when cooked to perfection they are fork tender delicious. The cooking liquid becomes the glaze, and cooks down to kiss the short ribs with a little extra umami flavor. I think you will appreciate this recipe for Glazed Short Ribs, they definitely have restaurant quality all over them.
So, invite some friends and family and share your love from the kitchen. I hope you enjoy this menu as much as I do – I’m going to have a slice of breakfast cheesecake now. Happy Social Sundays!
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 flour sugar and vanilla. Mix until coarse crumbs. Add in 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 temperature of oven to 400 degrees. In same bowl, add the cream cheese, sugar, flour, vanilla and zest. Mix on medium speed for 4 minutes, until smooth. Scrape down sides of bowl and add eggs one at a time. Pour in cream and mix again until smooth, about 1 minute. Pour into cooled crust and bake for 10 minutes. Reduce oven to 200 degrees and continue baking for 50 minutes. Turn oven off and leave oven door a jar with wooden spoon. Leave 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 strawberries, lemon slices, 1 cup water and sugar. Cook sauce until simmering. In a small bowl, make a slurry of cornstarch and 1/4 cup water, whisk. Drizzle slurry into 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 Romaine lettuce and place into a large salad bowl. Shave fennel on a mandoline or slice very thin with a knife. Place fennel on top of romaine, then slice the scallions – put on top of Romaine. Using a paring knife, segment oranges and place on top of Romaine.
2. Place dressing ingredients into a container with fitted lid. Shake 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 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 short ribs and brown on both sides, about 6-8 minutes.
2. Remove ribs and place on a plate, pour out most of grease from the pot. Then, add carrots, celery and onion to the pot. Stir and cook for 2 minutes. Add red wine, broth and tomato paste, stir to combine. Place ribs back in pot along with bay leaves. Cover with lid and place in the oven to cook for 2 1/2 hours.
3. Remove the cooked ribs from pot and strain liquid through a strainer. Pour liquid into a smaller pan and cooked until reduced by more than half. The liquid should be slightly thickened. Place ribs back in original pot and pour reduced glaze over the top. Toss to coat and place pot over low heat to rewarm. Serve and enjoy!