Valley Breeze

The Valley Breeze Cumberland Lincoln 11-14-2019

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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Page 28 of 139

VALLEY BREEZE LIVING EDITION | NOVEMBER 14-20, 2019 AT HOME 5 because I could not find any chocolate wafers in California markets. I started with a basic chocolate crust with melted butter, then decided, too bor- ing." "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 bourbon." All the while, due to the inconsistency 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 dys- Virginia Edes Krone's most recent culinary 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 con- densed 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 22 From preceding page Dining Guide Steak • Seafood • PaSta 74 South Main St., Woonsocket, RI 401-235-9026 Tuesday, Wednesday & Thursday 11:30 a.m.-9 p.m.; Friday & Saturday 11:30 a.m.-11 p.m.; Sunday Noon-8 p.m. The The The The The Tavern at Open for Lunch Over 20 Craft Beers on Rotating Tap Friday SpecialS Every Friday 11:30 a.m.-6 p.m. Eat-in or Take-Out Fish & Chips $9.99 Baked Haddock Dinner $9.99 Fried Bay Scallop Dinner $10.99 Fried Shrimp Platter $10.99 74 South Main St., Woonsocket, RI 401-235-9026 Tuesday, Wednesday & Thursday 11:30 a.m.-9 p.m.; Friday & Saturday 11:30 a.m.-11 p.m.; Reserve for the Holidays! We can still accommodate table reservations or larger celebrations with family and friends LET uS DO THE COOking! See our catering menu online Gift Certificates Available Daily lunch & Dinner specials

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