Spirit Magazine - March 2014 - (Page 33)

Eat Drink Sleep E AT I N L OU I S V I L L E Togarashi Cheesecake "I grew up in Brooklyn and we always went to Junior's for cheesecake. It's one of my favorite things to eat, but there's a lot of mediocre cheesecake being served across the country. We wanted to come up with a version that was inventive and more elegant. At MilkWood, we're always messing around with spice-I'm a chili-head, so the spicier the better. For this cheesecake, we used a Japanese chili spice blend called togarashi to offset the tartness of the goat cheese in the recipe. Togarashi is not melt-your-face-off spicy, but it's just spicy enough to tickle the back of your throat. In Japanese food, it's like adding salt and pepper." WHO Edward Lee, owner/chef WHERE MilkWood WEB actorstheatre.org/milkwood 14 6 ½ ½ 1 4 1 1 ounces fresh goat cheese ounces cream cheese cup buttermilk cup + 2 tablespoons sugar teaspoon togarashi eggs graham cracker crust tablespoon sorghum syrup 1. Preheat oven to 325 degrees. 2. Whisk together goat cheese, cream cheese, buttermilk, sugar, and 1/2 teaspoon togarashi. Beat in eggs one at a time until smooth. 3. Pour filling into graham cracker crust. Sprinkle with remaining 1/2 teaspoon togarashi. 4. Bake in a warm water bath for 80 minutes. 5. Refrigerate for at least 2 hours. STYLING BY ROBIN FINLAY Just before serving, drizzle each slice with sorghum syrup. PHOTOGRAPHY BY ADAM VOORHES MARCH 2014 SPIRIT 33 http://www.actorstheatre.org/milkwood

Table of Contents for the Digital Edition of Spirit Magazine - March 2014

Spirit Magazine - March 2014
Contents
Gary’s Greeting
Gary’s Greeting en Español
Star of the Month
Freedom Story
From the Editor
Your Words
Your Pictures
Media Center
Eat Drink Sleep
Wise Guide
Numbers
Business
The New American Dream
Your Adventure In New York City
Calendar
Fun!
Spotlight
Community Outreach
Products & Services
Flight Service
Terminal Maps
Information
Rapid Rewards and A+ Rewards Partners
Route Map
The “If” List

Spirit Magazine - March 2014

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