Recipes
| Joe Parsons is our chef at Columbia Empire Farms. When it comes to perfecting a recipe or creating a fantastic new recipe there's no one quite like Joe. He's an expert at creating delicious ways to use Columbia Empire Farms Berry Preserves & Syrups, Hazelnuts, and our own premium Smoked Wild Salmon. |
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Place oven rack to the middle position, and preheat the oven to 375 degrees. Set aside a 9-inch springform pan and a large roasting pan. Bring a kettle of water to a boil for the water bath. Meanwhile, with an electric mixer on medium speed, beat cream cheese until smooth. Slowly add sugar until combined. Blend mixture on high speed until light and fluffy, (7-10 min.) Reduce speed to low and add cocoa slowly until blended. Stop and scrape sides and bottom of bowl with a rubber spatula to make sure the mixture is completely combined. With the mixer on medium speed, add eggs, one at a time, beating until just incorporated and scraping down the bowl after each addition. Remove mixer from bowl, and fold in orange zest and hazelnuts. Pour batter into the springform pan. Set roasting pan on even rack, set the springform pan in it, and pour enough boiling water into roasting pan to come halfway up the side of the springform pan. Bake until the perimeter of the cake is set but the center slightly jiggles when pan is tapped, 1 to 1 1/2 hours. (If the top begins to darken too much, cover lightly with foil and finish baking). The cheesecake may rise above the springform rim but will settle when cooling. Remove from oven to a wire rack and let cool completely. Cover with plastic wrap. You may need to insert 2 to 3 toothpicks in cheesecake to keep the plastic wrap from touching surface. Refrigerate until well chilled, at least four hours, preferably over night. Serve each slice in a pool of Black Raspberry Syrup. Bon Appetit! Makes 16 Servings |
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Whip the butter with a wire whisk until light. Add the egg yolks, one at a time, whipping well after each. Add the minced garlic and whip well. Gradually add the cream and Parmesan cheese, a bit at a time, until well combined; set aside. Pour the sauce over the cooked fettuccini noodles. Heat the mixture, stirring constantly, over very low heat, until just hot and noodles are well coated, season with pepper, sprinkle with Smoked Salmon and roasted hazelnuts. Serve immediately. Other Serving Suggestions: * Toss bite size Smoked Salmon pieces over spinach salad with a creamy Dijon mustard dressing. * Mix small Smoked Salmon bits into a biscuit batter, bake and serve as a savory delight. * Blend Smoked Salmon with softened cream cheese, and lemon juice, spread on specialty crackers, top with capers and serve as tasty hors d'oeuvres. * Add flaked Smoked Salmon to any egg scramble, omelet, or your favorite pasta dish made with a white sauce. |
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