The Divine Dish

Lemon Mascarpone Cheesecake

Posted on Dec 27, 2008 under Archives, Recipes | No Comment

As a food writer I have had my fair share of cheesecakes – topped with cherries, strawberries, blueberries or sour cream as well as naked ones.  Cheesecakes made with cream cheese, liquor, and varieties with various fruit and/or cookies, candy, or other ingredients within the cake itself.  There are so many kinds of cheesecakes that a restaurant chain is named after this delicious dessert.  Here is my ultimate cheesecake recipe, it always gets rave reviews.

Here is what you will need:

For the crust:

20 graham crackers, smashed up

3/4 cup ( 1 1/2 sticks) butter, unsalted and diced

1/2 cup packed golden brown sugar

For the cheesecake:

2 pounds cream cheese

1 cup mascarpone cheese

1 1/2 cups sugar

2 eggs

2 1/2 teaspoon lemon zest

2 tablespoons fresh lemon juice

First preheat your oven to 350 F.  Next make the crust.  I put the graham crackers in a big plastic bag and smash them with a mallot.  This simultaneously makes graham cracker crumbs and relieves the stress of a terrible day at work.

Place the smashed cracker crumbs, butter and brown sugar in a bowl and mix with your hands until the mixture begins to stick together.  Press the crumbs into the bottom of a 9 inch springform pan.

Place the pan on a baking sheet (I do this because sometimes the springform pans leak a bit and this catches any leaking onto the baking sheet instead of on the bottom of the oven).  Bake for about 10 minutes or until golden brown and transfer to a rack to cool.

Using a mixer (I use my Kitchenaid with the paddle attachment), beat the cream cheese until light and smooth.  Add the mascarpone cheese (I get this at Trader Joe’s, it tastes great, is inexpensive and they always have it in stock where the cream cheese is).  Add sugar and beat on medium speed.

Add the eggs one at a time.  Zest lemons – usually it takes two or three, depending on the size of the lemons, to get 2 1/2 teaspoons of zest.  I use my microplaner – this is my favorite kitchen tool and is great for zesting.  Zest lemons before cutting, then cut and squeeze out lemon juice.

Add zest and lemon juice.  Pour mixture into the cooled crust.

Smooth the top with a spatula.  Place into the oven for one hour or until the cake is set around the edges and jiggles in the middle.  The sides should be golden brown.

Let the cheesecake cool before putting it in the fridge and then let it set for six hours or more (I usually make it the night before and let it set overnight in the fridge).  To serve, release the side springform and cut cake.   As you can see above to the right, I usually have enough left over crust and filling  to make a baby springform cheesecake.  You can buy the small individual serving springform pans at cooking supply stores or William Sonoma.  Take the small springform out when it is done (around 35 minutes) and leave the bigger pan in the oven to finish.

Here is what was left of my cheesecake after Christmas dinner.  Just enough for dessert with leftovers on Dec. 26.

Afternoon Tea at the Polo Lounge in the Beverly Hills Hotel

Posted on Dec 21, 2008 under Archives | No Comment

The great British custom of partaking in afternoon tea offers a legitimate excuse to relax, take a break, and catch up with a friend amidst the most comfortable and luxurious settings.  Once inside a tearoom, the chaos and noise of the outside world disappears and is replaced with tranquility and elegance.

Each year during the holiday season , my friend UCLA Education Professor John McNeil and I try out a new place for afternoon tea.  This year we visited the Polo Lounge tea at the Beverly Hills Hotel.

The historic Polo Lounge is nestled off the lobby of the pinkish 97-year old hotel (yep, it is almost a century old!), where the luxurious decor has changed little over the years.  The Old Hollywood glamour is intact with large comfy velvet booths, striped walls of dark green and cream, French windows and a dramatic patio with a large oak tree and blooming vines.  Our tea began with a nice table selection of teas.   Our tea was then delivered in individual water pots.

Shortly after, a three tier tray arrived containing egg salad with watercress, chicken salad on marble rye, English cucumber with dill cream cheese, green and white asparagus with bourbin cheese and smoked salmon on pumpernickel with caviar sandwiches.

We also received a nice variety of scones which we cut in half and loaded with clotted cream and jam.

Next came a nice tray of desserts.  All were delicious.  The chocolate was our favorite.

Both of us loved the regal and elegant ambiance, comfy seating and yummy treats.  Afternoon tea at the Polo Lounge runs $33 per person.

Langham Teddy Bear Tea

Posted on Dec 18, 2008 under Archives, Food and Travel News, Los Angeles | 1 Comment

The Langham Hotel is hosting a Teddy Bear Tea for the holidays.  Here are some pics:

The food and decorations were wonderful.  Pastry chefs worked to create this giant gingerbread house.

Braised Short Ribs

Posted on Dec 18, 2008 under Archives, Recipes | No Comment

For the past few nights it has been cold and rainy in LA and the perfect weather for a hearty and satisfying dinner.   After trying many recipes for short ribs, I think this one stands out as the best.  I paired it with mom’s recipe for garlic mashed potatoes.

Here are the ingredients you will need:

4 pounds short ribs (I get these from Costco)

3 tablespoons extra virgin olive oil

1 medium onion

2 carrots, chopped

1 large tomato

3 celery ribs

1/2 head garlic

1/4 bunch fresh thyme

1  1/2 cups dry red wine

2 cups low sodium beef stock

4 potatoes

1/3 cup sour cream (I like Trader Joe’s)

2 tablespoons butter

1 whole head garlic, roasted

garlic salt

Heat the olive oil in a large Dutch oven.  Add the thyme to infuse the oil.  Cut the short ribs into 2 inch pieces and salt and pepper all sides.

Put the cubed meat in the dutch oven and sear on all sides.  Remove and put them on a plate for future use.

Place the onion, garlic, celery, carrot, and tomato into a food processor and blend into a smooth pulp.  This looks a bit strange but it will taste great later on.

Add the vegetable pulp to the dutch oven and season with salt and pepper.  Cook for five minutes.  Pour in the red wine and beef stock and bring to a boil.  Place braised ribs into the dutch oven evenly throughout the sauce and reduce the heat to a simmer.

Simmer 2 1/2 hours until meat is tender.  I cover the dutch oven with a lid.  Wrap head of garlic in aluminum foil and roast in a 350 degree oven for 45 minutes.  When cool, unwrap and squeeze our garlic and reserve.

Peel and chop potatoes.  Put pieces in a pot of boiling hot water and sprinkle with garlic salt.  Boil potatoes until ready to mash.  Drain potatoes, turn off heat and return potatoes to pot.   Add roasted garlic, sour cream, and butter, and mash!

Plate mashed potatoes and top with short ribs and sauce.  Enjoy!