ServingUp: Instructions: Code: Instructions: Plate Cooking Serving Cooking Instructions: Instructions: Instructions:
Recipe for: SPICY GOAT CHEESE CHEESECAKE WITH GRAND MARNIER CRACKED BLACK PEPPER SAUCE Type: Dessert Yield: 1 unit= 118.50g Calories: 280.29cal Product Description Spicy Goat Cheese Cheesecake Blank (sub recipe) Orange Segments (fresh) Bubble Sugar (sub recipe) Grand Marnier Cracked Black Pepper Sauce Reduction (sub recipe) Candied Orange Garnish (sub recipe) Toasted Candied Walnuts (sub recipe) Whipped Topping (sub recipe)
Amount 60.00 25.00 4.00
Calories 149.82 11.47 7.98
3.50 1.00 15.00 10.00
18.76 0.49 75.80 15.97 280.29
Plate up: Place cheesecake blank on Damian Dish, arrange orange wedges next to cheesecake, pipe whipped topping and top with candied orange garnish. Place bubble sugar on to plate and the top of cheesecake blank, being sure not to get any on the whipped topping or oranges. Place candied walnuts next to topping and cheesecake. Spoon Grand Marnier sauce over orange wedges.
Order of production: Spicy Goat Cheese Cheesecake Blank Bubble Sugar Toasted Candied Walnuts Grand Marnier Cracked Black Pepper Sauce Reduction Orange Segments Whipped Topping Candied Orange Garnish
Serving Instructions: Remove and serve. Equipment: Damian Dish Pastry bag w #4 star tip Tongs
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Code: Recipe for: Spicy Goat Cheese Cheesecake Blank Type: Sub Recipe Yield: 60g Calories: 1g= 2.50cal Product Description Cheesecake Crust / Whole Oat (sub recipe) Spicy Goat Cheese Cheesecake Base (sub recipe)
Amount 15.00 45.00
Calories 71.15 78.67 149.82
Cooking Instructions: Tightly pack crust into dessert ring and place into refridgerator to chill. Pour of base into prepared mold with crust on bottom and smooth out even with the top of the ring. Chill in refrigerator until firm, and then freeze. When frozen, remove from stainless steel ring.
Set Oven: Equipment: Offset spatula Scraper Ladle Prepared molds 6.032cm x 1.125cm (2 3/8"x1 1/8")
Code: Recipe for: Crust / Whole Oat Type: Sub Recipe Yield: 542.00g Calories: 1g= 4.73cal Product Description Whole Oat Cereal, crushed fine (CHEERIOS*) Nuts, walnuts, unsalted, crushed fine Spice, cinnamon, ground Spice, allspice, ground Spice, nutmeg, ground Spice, ginger, ground Honey Oil, canola Smart Balance
Amount 200.00 100.00 8.00 2.00 1.00 1.00 130.00 50.00 50.00
Calories 734.00 654.00 20.88 7.20 5.25 0.88 420.95 442.00 285.71 2570.87
Cooking Instructions: Grind cherrios and walnuts in food processor until fine, but not powdery. Add spices and liquids and mix together well. Place in proper molds. *May be made ahead and frozen.
Set Oven: Equipment: Food processor Dessert rings 6.032cm x 1.125cm (2 3/8"x1 1/8")
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Code: Recipe for: Cheesecake / Batter, Spicy Goat Cheese Type: Sub Recipe Yield: 870g Calories: 1g= 1.75cal Product Description Goat Cheese (CAPRICORN*) Yogurt, plain Maple Syrup Orange Zest, fresh Vanilla, pure extract Orange Juice, fresh Gelatin, leaf Heavy Cream, 36% milkfat Meringue: Egg, whites, pasteurized Maple Syrup
Amount 200.00 150.00 100.00 4.00 4.00 50.00 10.00 100.00
Calories 536.00 88.24 261.00 0.00 11.52 25.38 27.78 333.33
201.00 51.00
104.52 133.11 1520.88
Cooking Instructions: Mix goat cheese and yogurt together well until it attains a smooth consistency add maple syrup, vanilla and orange zest. Whip heavy cream to a soft peak. Soak the leaf gelatin to bloom, and then melt into orange juice at no hotter that 43c (110f). Add into the above cheese mixture, stirring to achieve a smooth consistency and even distribution of gelatin. Cooking Instructions: Meringue: Make a soft peak meringue with egg white and maple syrup. Fold with cream, into cheese mixture in three applications, then pour immediately into prepared crust.
Set Oven: Equipment: Mixer / wire whip Whisk Zester Scraper Double boiler
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Code: Recipe for: Bubble Sugar Type: Sub Recipe Yield: 113.25g Calories: 1g= 2.00cal Product Description Isomalt Food Color, powdered (RAZZLE DAZZLE*)
Amount 113.00 0.25
Calories 226.00 0.00 226.00
Cooking Instructions: Sprinkle isomalt evenly onto a half sheet pan lined with a half silpat mat. Dot food coloring onto isomalt in no particular pattern. Place another half silpat mat on top of the isomalt and another half sheet pan on top of the second silpat mat to sandwich the isomalt and color. Bake until isomalt is melted and bubbling.
Set Oven: 176.67c (350f) Equipment: Silpat mat, half Sheet pan, half
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Quantity 2 2
Code: Instructions: Cooking Recipe for: Sauce / Grand Marnier Cracked Black Pepper Type: Sub Recipe Usable Yeild: 50.00g Yield: 100.05g Calories: 1g= 5.36 cal based on usable yeild Product Description Grand Marnier Spice, peppercorns, black, cracked
Amount 100.00 0.05
Calories 266.95 1.27 268.22
Cooking Instructions: Add together in a sauce pan, and reduce with a low heat until slightly thickened (50% reduction). Store sauce in refrigerator up to 14 days.
Set Oven: Equipment: Sauce Pan Kitchen spoon
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Code: Recipe for: Garnish / Candied Orange Type: Sub Recipe Yield: 169.00g Calories: 1g= 0.49cal Product Description Orange Zest, fresh Maltitol (ONE FOR ONE*) Water, spring
Amount 28.00 28.00 113.00
Calories 27.16 56.00 0.00 83.16
Cooking Instructions: Peel oranges into thin strips of zest about 4cm (1.57") long with the zest on. Blanch peels in water and drain. Repeat blanching and drain prior to mixing with maltitol and the water in the recipe. Place water and maltitol in the sauce pan and simmer; add in theorange strips and cook until tender, then remove from heat. Cool. Hold zest in syrup, dry off excess liquid when needed and place on desired foods. Reserve in an airtight container and refrigerate up to seven days. Cooking Instructions:
Set Oven: Equipment: Sauce Pan Citrus zester with handle Airtight container
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Recipe for: Toasted Candied Walnuts Type: Sub Recipe Yield: 170.00g Calories: 1g= 5.05cal Product Description Nuts, walnuts, unsalted, jumbo, halved Eggs, whites, pasteurized Sugar, super fine
Amount 100.00 20.00 50.00
Calories 654.00 10.40 194.64 859.04
Cooking instructions: Roll walnut in pasteurized egg whites, shake off excess, and toss in sugar with slotted spoon. Place on sheet pan (parchment lined), with nuts not touching, bake at 200c (400f) until sugar has caramelized. Remove from oven and allow to cool, when cool remove any excess sugar from the nuts and pack in an airtight container keep dry. Cooking Instructions:
Set Oven: 200c (400f) Equipment: Mixing bowl Sheet pan, parchment lined Slotted spoon Airtight container
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Quantity 2
Code: Recipe for: Whipped Topping Type: Sub Recipe Yield: 345.00g Calories: 1g= 1.60cal Product Description Whipped Topping (RICHES BASE*) Water, spring, cold
Amount 230.00 115.00
Calories 575.00 0.00 575.00
Cooking Cooking Instructions: Instructions: Place in mixing bowl, mix whip together whip until a firm peak forms. Use right away or Combine in mixing bowl, untiland a firm peak forms. may be stored in an airtight container in the cooler up to in 5 days. You will have to re-whip Use right away or may be stored in an airtight container the cooler up to 5 days. the after 24 hoursthe to topping use. after 24 hours to use. Youtopping will have to re-whip
Set Oven: Equipment: Mixer / wire whip Airtight container
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