Asparagus Salad

I loved the Goat Cheese bites, definitely a salad that fills you up!-Stephanie

Ingredients:
9 Pieces of Asparagus
5 Oz Balsamic Vinegar
5 oz Honey

PROCEDURE
1. Steam asparagus for 5-10 min then put in ICE water to STOP cooking process
2. Mix HONEY and balsamic together to make marinade
3. Add Asparagus to marinade and let it soak for at least 3 hours
4. After marinating, take asparagus out and put marinade into small sauce pot and cook on medium until it becomes a syrup consistency for Balsalmic Glaze

Cucumber Salsa
2 oz seedles cucumbers, quartered then sliced
2 oz Grape Tomatoes, quartered
1 oz Red onions minced
4 med Basil leaves sliced
1/2 oz Green Onions sliced thin
1/2 t. Jalapenos minced
1 t. Lime juice
1 t. Balsamic Glaze
TT Salt and pepper

Mix all ingredients together

GOAT CHEESE BITES
(For asparagus salad)

12 oz Goat Cheese (Chevre)
4 oz Cream Cheese
TT Salt and pepper

Mix all ingredients together until a smooth consistency
Using a 1 oz ice cream scoop - scoop out balls and put on a half sheet tray and freeze over night

BREADING FOR GOAT CHEESE BITES

10 oz Flour
5 Eggs whipped together
10 oz. Panko

1. Put each ingredient in separate casserole dishes
2. Take Frozen goat cheese ball, flour it, then dip into egg wash making sure it sticks, then bread it in panko
3. Cook at 350 degrees until golden brown

We Invite You...

...To Come Meet Steph and the Chefs!

This Monday, Sept. 17th we are having a taping and would love for culinary enthusiasts to come down and join in the fun at 10 a.m.

We will be at Kitchens on the Square on Barnard Street and guarantee not to disappoint!

Hope to meet you soon!
-Stephanie

Deep-Fried Cheesecake with Caramel Sauce

There's nothing more decadent! If you want to indulge and put your baking skills to the test this is the recipe!- Stephanie

INGREDIENTS:
§ 2.5 lbs cream cheese, softened
§ 16 oz Sugar
§ 4 oz Sour Cream
§ 3 T Vanilla extract
§ 1T Lemon juice, fresh
§ 6 ea EGGS
§ 20 ea Graham Crackers, pureed in food processor
§ 8 ox melted butter


PROCEDURE:

1 In mixing bowl, place sugar and cream chees and let soften at room temperature
2 When Soft, beat until very smooth and well incorporated
3 Slowly add EGGS, Sour Cream, Lemon and Vanilla, mix well
4 Spray 1/2 sheet tray with PAM, line 1/2 sheet tray with parchment paper and spray again.
5 Level with spoon, pour cream cheese mix over and level out with rubber spatula
6 Bake at 200 degrees for about3- 4-hours
7 Place in Freezer and FREEZE completely
8 With knife, separate sides of cake all the way aroundn
9. Place cutting board on TOP of pan and quickly INVERT upside down(should pop right out)
10. Portioin and Re-Freeze


BREADING:
10 oz Georgia Pecans pureed
10 oz Graham crackers , pureed
10 oz PANKO pureed
10 ea Eggs beaten
10 oz flour

1 Mix Panko, pecans, and graham crackers together, and put it into a casserole dish
2 Put flour and egg wash into 2 separate casserole dishes
3 After pies have been frozen overnight, pop each one out of shell
4 Dredge in flour, dust off excess flour, then gently rub in egg wash to make sure pie is completely coated in egg.
5 Then put it into panko, graham cracker, and pecan mixture and lightly pat down to ensure complete coverage.
6 Fry at 350 Degrees until golden brown about 45 sec - 1 minute
7 If still frozen, fry at 265 degrees for 1.5 minutes - 2 minutes



Caramel SAUCE
8 oz Heavy Cream room temperature
1/2 t lemon juice
12 oz Sugar
12 oz whole butter
1 T Vanilla Extract

Procedure
in a small sauce pan, on medium heat, caramelize the sugar, vanilla, & lemon to a caramel color,
Do not OVERcaramelize or it will be bitter and must start over.
It will turn VERY quickly so make sure ALL ingredients are ready to go in
Add heavy cream and WHIP
Add BUTTER and WHIP
Add pinch of SALT , do NOT over do it with the salt, A PINCH only

Crispy Pecan Pie

A true taste of the South...we call them 'little hockey pucks of love'-Stephanie

INGREDIENTS:
§ 6 ea Eggs lightly beaten
§ 16 oz Sugar
§ 16 oz Karo Corn Syrup
§ 2 oz Butter, Melted
§ 3 T. vanilla extract
§ 6 oz Georgia Pecans Lightly Toasted

PROCEDURE:

1 In a medium bowl, add eggs and beat lightly
2 Add Karo, butter, vanilla and sugar, whip until smooth
3 Spray individual pie shells, with PAM and put on a half sheet try
4 add 3-4 pecans to each shell
5 Add 3 oz of mixture to pie shells
6 Bake at 200 degrees for about 4-hours
7 Let Cool, and freeze over night

BREADING:
8 oz Flour
8 ea Eggs beaten
10 oz Georgia Pecans pureed
10 oz PANKO
10 oz Graham crackers , pureed

1 Mix Panko, pecans, and graham crackers together, and put it into a casserole dish
2 Put flour and egg wash into 2 separate casserole dishes
3 After pies have been frozen overnight, pop each one out of shell
4 Dredge in flour, dust off excess flour, then gently rub in egg wash to make sure pie is completely coated in egg.
5 Then put it into panko, graham cracker, and pecan mixture and lightly pat down to ensure complete coverage.
6 Fry at 350 Degrees until golden brown about 45 sec - 1 minute
7 If still frozen, fry at 265 degrees for 1.5 minutes - 2 minutes