Valentine’s Day – Recap

It’s been almost a week since Valentine’ Day.  Over 350 people ordered our special menu, which was picked up last Friday and Saturday.  To say things were a little CRAZY would be an understatement.

We were concerned that our parking lot would be jammed with people trying to get to their dinner and to the bakery next door.  However, it seems that all of our customers consulted each other in advance and agreed to space out their visits every two minutes, and it all went off without a hitch.

We were greeted on Monday morning to numerous emails and voice mail messages from people telling us how much they enjoyed their meal.  Our favourite was from Erica who said:

Thank you so much for a wonderful Valentine’s Day meal. It probably goes without saying that the food was great – the veggies were perfectly tender-crisp, the risotto heated beautifully (I’d had my doubts!), and every last item was delicious.

I was so pleased to receive the little extras you included that contributed to the meal’s  presentation – the chive pesto to add to the bisque (I swirled it into a heart), the loose tea that perfectly complemented the meal, the candle you included to add to the ‘mood’…

Finally, my husband was tickled pink at the brownie you gave him when he went to pick up our meal. You’ve obviously found the perfect recipe for success – wonderful food, great customer service, and all the little touches that make a casual customer a raving fan. I’ve already recommended you to my friends, and I look forward to the next opportunity to use your service. Thanks again for your help in making a memorable Valentine’s Day.

We were thrilled!

We had one request for the recipe for the cheesecake and we promised to provide it.  Here it is:

White Chocolate Cheesecake with Raspberry Sauce

Chocolate Crumb Base

3 c. graham crumbs
½ c. sugar
½ c. cocoa powder
¾ c. melted butter

Cheesecake

500 Gr. Cream cheese (cubed and at room temperature)
½ c. sugar
¼ c. flour
¼ c. sour cream
1 egg
½ c. melted white chocolate

Raspberry Sauce

6 c. fresh or frozen raspberries
2/3 c. sugar

Preheat oven to 300°F

For Base:

Sift dry ingredients until well mixed. Add melted butter and stir to combine. Place the crumb into a 10 in. springform pan and press firmly to cover the bottom of the pan.  Bake for 15 minutes. Remove from oven and allow to cool completely.

For Batter:

In a mixer, beat cream cheese and sugar on medium speed, stopping to scrape down the sides as needed. Mix until well blended. Add flour, sour cream and egg mixing on low speed after each addition. Add melted white chocolate and mix until well combined.

Pour the cheesecake batter into the pan and bake for 25 to 35 minutes.  Remove from oven and allow the cheesecake to cool completely before refrigerating.  Allow the cake to set in the fridge for 4 to 6 hours before attempting to remove the springform. Tip: run a sharp paring knife between the edge of the cake and side of the pan before removing the springform from the base.

Slice and plate the cheesecake, spoon the raspberry sauce on top to garnish.

For Raspberry Sauce

Simmer the raspberries and the sugar on the stove top over medium heat for approximately 10 minutes. Stir constantly to avoid any scorching.  Allow to cool before topping the cheesecake.

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