CSS Recipes Name starts with N
Name starts with N
ChefTec Software by Culinary Software Services
New York Cheesecake
Nutmeg Cream Sauce
Nutmeg Crust
Nutmeg Mustard Cream Sauce
NY Verjus Cheesecake
New York Cheesecake


Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield   1 ea     Prep  
Portion Size   14 serving     Cook  
Num Portions   14     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     cream cheese
¾     cup     sugar
2     ea     egg drained
1     tsp     vanilla
1     tbl     cornstarch
1     cup     sour cream chocolate


Procedure

Bake 350*F. for 45 minutes, cool in oven, door propped slightly. Beat cream cheese and sugar. Beat in eggs, vanilla and corn starch until smooth. Beat in sour cream. Make sure that there are no lumps in the corn starch. *Put pan of water in bottom of oven. Bake 7" at 325* F.


Prepared by Imported Recipes

Nutmeg Cream Sauce


Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     qt     heavy cream
2     tbl     dijon mustard radicchio)
1     tsp     nutmeg
2     No Unit     bunches of sage liquid)
1     cup     dry white wine pureed
1     tsp     minced garlic
1     No Unit     salt and pepper 1
3     No Unit     egg yolks but do not process)


Procedure
Prepared by Imported Recipes
Nutmeg Crust


Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield   1 crust     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     cup     graham cracker crumbs
¼     cup     brown sugar (packed)
¼     tsp     ground cinnamon
¼     tsp     ground nutmeg
4     tbl     margarine melted


Procedure
  • MIx graham crumbs and sugar.
  • Add spices, mix well.
  • Add melted margarine.
  • Press onto bottom and sides of pan (butter sides of pan)
  • Chill until ready to use.

Prepared by Imported Recipes
Nutmeg Mustard Cream Sauce


Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     dijon mustard
1     tsp     nutmeg radicchio)
2         bunches (pull sage before thickening) sage
2         salt and pepper 1 liquid)
1     cup     dry white wine pureed
1         minced Garlic teaspoon


Procedure
Prepared by Imported Recipes
NY Verjus Cheesecake


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield   1 ea     Prep  
Portion Size   1 serving     Cook  
Num Portions   14     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     cream cheese
1¼     cup     sugar
2     tbl     all purpose flour
1     tsp     vanilla extract
2     fl oz     50brix verjus
7     ea     egg
¼     cup     heavy cream
1     crust     Graham Crust
24     oz     sour cream
6     oz     sugar
1     tsp     vanilla extract


Procedure
  • Beat cream cheese and sugar and flour in food processer.
  • Add lemon Zest, orange zest and vanilla. Add eggs and heavy cream.
  • Beat until smooth. Pour mixture into crust.
  • Bake for 60 minutes in a 300 degree oven. Cool in oven with door cracked wide.
Using a food processor, finely grind the vanilla wafers. Add lemon zest and mix.
  • Add melted margaine to ground wafer mixture and mix again in processor.
  • Using pan spray, spray bottom and sides of 9 inch springform pan.
  • Firmly press crust on sides and bottom of pan.
Prepared by David Whiting
ChefTec Software by Culinary Software Services