Valley Breeze

The North Providence Breeze 11-13-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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6 AT HOME NOVEMBER 13-19, 2019 | VALLEY BREEZE & OBSERVER LIVING EDITION Award-winning California cheesecake has local roots CUMBERLAND – This story is an interesting one that connects a Valley Falls, Cumberland gal named Virginia Edes Krone from the West Coast area of Orange County in San Clemente, Calif., to Dave's Marketplace in Cumberland. She is self described as bi-coastal, spending two months at a time here in Rhode Island and then returning to California where she works as a nurse in a hospital setting. Virginia grew up in Valley Falls, and her mom Zulmira, of the Teixeiras of Mill Street in Cumberland, was a wonderful cook, she recalls. Her mom passed away in 2006, and was more of a cake baker – not a pie person. "But our neighbor, Lidia Carvalho on School Street, made the most won- derful pies. I have always loved pies since," Virginia said. Her most recent culinary inspira- tion came due to a craving for the key lime pie at Dave's Marketplace – the craving a catalyst to her trying to make a cheesecake for the very first time. She had never made cheesecake before but with the deadline for the Orange County Fair in California coming up she decided to go for it. She downloaded the necessary paper- work and entered the OC Culinary Contest. "On a whim I decided to make a key lime cheesecake," she said. First, she searched for different recipes, ideally a basic and simple one. Over the next two weeks she made two experimental cheesecakes, she said. The first one she felt was too bland, the second one was gooey. What she learned in the process was that her oven temperature was 100 degrees off. "I went to Walmart and purchased an oven thermometer." Virginia shared, "The day before the contest deadline, I decided to go bold adding bourbon to the black- berry and filling. I went bolder with the amount of lime juice. For the chocolate crust, I scraped off the Oreo cream fillings because I could not find any chocolate wafers in California markets. I started with a basic choco- late crust with melted butter, then decided, too boring." "On a whim I drove to the Dollar Store to buy pretzels, crushed them and added that to the crust. Also, I decided to add strong black coffee instead of water and a splash of bour- bon." All the while, due to the incon- sistency of her oven she had to keep checking the temperature. "When the oven was too hot I had to open the door to let out some heat!" One sidebar Virginia shared is that she has dyslexia and ADD, which often leaves her quite disorganized. Hence, while cooking the blackber- ries, she realized she did not have cinnamon at-the-ready, so she then reached into the cupboard and added a pinch. "Immediately the color of the berries changed to splochy. What I'd thought was cinnamon was actually cumin!" she shared. What to do next? "I added a couple of bourbon splashes to hopefully disguise the cumin. I had second and third thoughts to not submit the pie. But what the heck?" She had a free ticket for admission to the fair and decided to go, reluctantly entering her cheesecake. In the past, typically the pies and cheesecakes were judged that same day in the audience. However, she learned that rules had changed. Contestants were directed to drop off their entries and results would be found at a later date online. So she left having had no clue about her entry. "Over the next two weeks I checked for the results multiple times daily, but could not find any," said Virginia. She thought, no Cinderella story for me. (She had her "Cinderella" story with her winning Rhode Island Blueberry Pie in 2010 at the same annual fair, and did not really expect it to happen again.) On her next day off, she decided to go to the fair; after all, she had more free tickets. "Why not?" she asked herself. Feeling no chance of winning, she was OK with that. Upon enter- ing the culinary building, the first thing she saw was the cheesecakes. "Hmmm, no winner for me," she thought. "I continued to the bread section, which was quite boring. My main The Recipe Box RHONDA HANSON Virginia Edes Krone's most recent culi- nary inspiration for this KEY LIME CHEESECAKE WITH BLACKBERRIES AND CHOCOLATE CRUST came due to a craving for the key lime pie at Dave's Marketplace. Key Lime Cheesecake with Blackberries and Chocolate Crust By Virginia Edes Krone Crust Ingredients: 2 cups chocolate wafers (crushed in food processor) 5 tbsp. melted butter 5 tbsp. pretzels (crushed in food pro- cessor) 2 tbsp. black coffee 1/2 tsp. cinnamon 1 splash bourbon (optional) Directions: • Preheat oven to 350 degrees. • Combine crushed wafers, pretzels, melted butter, cinnamon, coffee and bourbon (if using) in a medium size bowl. Blend well. • Press mixture into the bottom and up the sides of 9-inch spring form pan. Bake for 10 minutes. Remove from oven and cool. Filling Ingredients: 1 (8-oz.) package cream cheese 2 (14-oz.) cans sweetened condensed milk 3/4 cup lime juice from concentrate 1/4 cup juice from a lime 2 tbsp. lime zest 1/4 tsp. salt 1 splash bourbon Directions: • Using a paddle attachment in a standard mixer, beat cream cheese until light and creamy. Add condensed milk, lime juice, zest, salt and bourbon then continue mixing until completely blended. • Pour into cooled crust. Bake for 25 to 30 minutes. Remove and cool for 30 minutes before placing in refrig- erator for at least 3 hours. Blackberry Topping Ingredients: 3 cups blackberries 1/2 cup Turbinado (raw sugar) 2 tbsp. cornstarch 1 pinch salt 1 pinch cinnamon (can use cumin if you dare!) 2 tsp. lemon juice 1 splash bourbon Directions: • Heat blackberries in medium sauce- pan over low heat until they soften (about 3 minutes). • In separate bowl, combine sugar, cornstarch, salt and cinnamon then add to blackberries. • Continue cooking for 2 more min- utes until mixture thickens, add a splash of bourbon. • Remove from heat and add lemon juice. Pour into shallow bowl and place in refrigerator. • Before serving, pour blackberry top- ping over cheesecake. Enjoy! See CHEESECAKE, Page 8

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