Holiday Baking – Cheesecake

Holiday Baking

Tis the season to be jolly & holiday baking does just that!

Whether you celebrate Hanukkah, Christmas, Saint Nicholas Day, Fiesta of Our Lady of Guadalupe, St. Lucia Day, Kwanzaa, the message is the same. It is a celebration of a miracle that resulted in a celebration geared toward love, sharing and respect for everyone. Also associated with the celebrations are good fellowship and indulging on enormous amounts of decadent food. Why the food is so important is unknown.

A few years back, Chef Mike entered a holiday baking contest sponsored by a local television station and food market. In the deserts/cake category, he won a 100.00 gift certificate to the local market.

In the spirit of sharing, Chef Mike is sharing his award winning Cheesecake recipe. For those who like a New York style cheesecake, you will love this crustless version. “This is one of the best cheesecake recipes you’ll ever find”  and it has been kept a secret until now.

Chef never liked a graham cracker crust so he came up with this version.

Chef Mike’s award winning No Crust Cheesecake

The Wet Works
1 lb. Ricotta Cheese
1 lb. Cream Cheese
1-pint sour cream
Juice of ½ of a lemon (1 ½ tbs. Real Lemon)
1 tbs. vanilla
4 eggs
¼ lb. (1 stick) butter + extra for pan

The Dry Goods
2 tbs. cornstarch
1 ½ c. Sugar
3 tbs. flour for dusting pan

The Procedure
Using a handheld or stand mixer

Beat ricotta until smooth
Add cream cheese and blend
Add sugar gradually
Add eggs slowly, one at a time
Mix until smooth
Add lemon, vanilla, cornstarch and then softened stick of butter
Mix until smooth
Add the sour cream

Beat mixture until smooth (no lumps)

The Hardware & The Process
1. Coat a 9″ spring form pan with melted butter or Crisco and flour it *
*I brush melted butter on the inside of the pan and line with parchment paper then brush the parchment paper with butter again.
2. Pour mixture into pan ¾ of the way to the top
(this recipe will make more than enough for the 9″ spring form pan and you may have some left over – be prepared to pour remainder into a baby spring pan or baking dish)

3. Put on a cookie sheet into a COLD oven Bake at 350° for 1 hour.
4. Turn off oven and DO NOT OPEN the door.

5. Let stay in oven for two (2) hours with door closed.
6. Remove from oven and pan after it has cooled down.
7. Cool completely and refrigerate for 8 hours or overnight.
Your patience will be rewarded!

8. Enjoy by topping with your favorite fruit pie filling, whipped cream or just plain (the best)

 

 

Fox Hill B&B does Farm-to-Table

Chef Mike has always enjoyed gardening and since taking the reins of the kitchen, he has expanded his love of gardening to the next level to achieve a Farm-to-Table menu.

At Fox Hill Bed and Breakfast, we grow many of the fruits and vegetables served in our breakfast dishes.  Chef Mikes Vegetable Egg bake consists of multicolored sweet peppers, tomatoes, spinach, broccoli, corn, and any other fresh
Peppers - Farm to Table vegetables Romas - Farm to Tablethat are ripe and ready to eat.  Fresh made salsa/stewed tomatoes are the star of Chef Mike’s version of the Middle-Eastern dish Shakshuka.

Innkeeper Cathy uses the abundant zucchini, strawberries, and blackberries grown on site for her scrumptious baked goods.

Hive to Table

 

Having bee hives located on the property also helps provide us with an abundance of produce. Although we do not own them, the local beekeeper manages the hives and provides us with pollinators and fresh honey.  You can see the hives as you turn into the inn’s Beekeeper - Hive to Table driveway.  The honey served in your breakfast is a by-product of the workers living in the hives at the end of our driveway.  Even the bees must pay to stay!

Throughout the growing season, we travel to the local U-Pick farms and gather as much as we can haul. Typically, we pick 50 pounds of various fruits, providing fresh flavors in new and tried-and-true recipes, plus we freeze plenty to enjoy throughout the winter months.

Last season, we picked over 50 pounds of delicious Blueberries from a well-cared for Blueberry Farm in West Virginia.  We traveled over the Blue Ridge Mountains to Crozet and gathered up over 45 pounds of sweet Peaches. We spent a Fall afternoon at a Lovingston apple orchard picking and dreaming of apple pie!  While we did not pick them directly from the trees, we did sample and bring home a few of the many 16 varieties of Asian pears from The Virginia Gold Orchard, right here in Rockbridge County.

The Farm-to-table concept is a social movement to promote serving local food at restaurants, schools & INNS preferably through direct acquisition from the producer. At Fox Hill B&B, since we grow our own, we know exactly where, what and how our “good eats” are grown.

Tomatoes - Farm to Table Cornfield -- Farm to Table

Farm-to-table incorporates food traceability (celebrated as “knowing where your food comes from”) where the origin of the food can be identified to our guests. When visiting during the growing season, guests can actually see the ingredients growing.

Farm-to-Table also applies to our Bacon and Sausages as we procure our pork locally.  Fresh pork shoulder for the sausages and fresh Pork Belly for our well-reviewed and requested Maple-Bourbon-bacon smoking

Cracked Pepper, Applewood smoked bacon.  It’s a three-week “labor of love” process for Chef Mike to make the bacon and he only smokes 10 pounds at a time.  As for the sausages, they are handmade; no two are the same size but every bit delicious.

Even our four-legged guest’s get the Farm-to-Table experience! We provide treats from Whistle Creek Treats, a local premium  Farm-to-Table Pet Food provider.  They produce high quality treats and pet food utilizing locally sourced, 100% human grade ingredients.  Each treat is free from corn, wheat, soy, artificial flavors, chemicals, or colors.

Therefore, for the Farm-to-Table experience not found at every bed and breakfast, a visit to Fox Hill Bed and Breakfast Suites will surely satisfy that need.