Valley Breeze

The Valley Breeze Woonsocket North Smithfield 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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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 www.riverfallsri.com 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 www.RiverFallsRi.com/catering-menu Gift Certificates Available Daily lunch & Dinner specials

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