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RETHINK SWEET TREATS with Pourable Cream Cheese

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RETHINK SWEET TREATS with Pourable Cream Cheese RETHINK SWEET TREATS with Pourable Cream Cheese Featuring the Winning Chefs from our StarChefs 2020 Competition! Japanese Cheesecake Ice Cream MISO, YUZU, GRAHAM CRACKER Japanese Cheesecake Ice Cream Yield: 2 quarts INGREDIENTS 2 Cups Granulated Sugar 1½ Cups Whole Milk 8 Ounces Smithfield Pourable 2 Teaspoons Yuzu Zest Cream Cheese 3 Cups Heavy Cream 2 Whole Eggs 6 Graham Crackers, crumbled 2 Teaspoons Vanilla Extract 1½ Tablespoons Saikyo Miso DIRECTIONS > In a bowl, beat the sugar, miso and pour the hot custard through a strainer cream cheese until smooth and creamy; into a large clean bowl. beat in the egg and vanilla; set aside. Let the custard cool slightly, then stir Bring the milk to a boil in a medium in the yuzu zest and cream. saucepan; slowly beat the hot milk into the cheese mixture. > Cover and refrigerate until cold or overnight. Stir the chilled custard; CHEF CHRIS CHUNG Moni Nonmi | Boston > Pour the entire mixture back into the freeze in 1 or 2 batches in an ice cream Japanese cheesecake is always one of my favorite desserts. Growing up in Hawaii, pan and place over low heat. Stir con- maker according to the manufacturer’s we had a lot of amazing Japanese bakeries that served it. I wanted to make stantly with a whisk or wooden spoon directions, adding the crumbled graham something that I enjoy and also bring back memories in Hawaii. Instead of making until the custard thickens slightly (don’t crackers or rice crackers to the machine a cheesecake, I put in a twist to make a Japanese Cheesecake Ice Cream with miso let the mixture boil or the egg will when the ice cream is semi frozen; al- and yuzu. The pourable cream cheese works perfectly with this recipe because scramble). Remove pan from heat and low the machine to mix in the crackers. of its high-quality, flavor and texture. RETHINK DESSERT PAGE 4 RETHINK DESSERT PAGE 5 Purple Potato Cinnamon Rolls HONEY, HAZELNUT, CREAM CHEESE GLAZE INGREDIENTS Dough Hazelnut Crumble 500 grams purple potatoes, 103 grams hazelnuts, baked and riced toasted and coarsely chopped 960 grams King Arthur Sir Galahad flour 155 grams King Arthur Sir Galahad flour 454 grams whole milk 113 grams unsalted butter 208 grams whole eggs 119 grams light brown sugar 136 grams unsalted butter, 1 gram kosher salt softened to room temperature 1 gram cinnamon 136 grams sugar 4 grams vanilla extract 8 grams salt 14 grams gold osmotolerant yeast Cream Cheese Glaze 226 grams Smithfield Pourable Filling Cream Cheese 454 grams unsalted butter 100 grams sugar 339 grams light brown sugar 6 grams vanilla extract 113 grams honey 2 grams cinnamon 4 grams salt ¼ vanilla bean DIRECTIONS For the Purple Potato Dough: Bake Cover with cold hazelnut crumble and the potatoes until soft enough to be bake at 350F for 12-16 minutes or until pierced with a fork. Remove from the baked. oven and cool for 5 minutes. Cut the potatoes in half to allow the remain- For the Filling: Place all ingredients ing steam to escape. Rice the potatoes in the bowl of a stand up mixer. Cream when cool and set aside. Combine all until combined. Best made right before ingredients into the bowl of a stand rolling the dough to ensure filling is mixer fitted with a dough hook. Mix on soft and spreadable. speed one for 4 minutes. Mix an addi- tional 2 minutes on speed 2. Bulk fer- For the Hazelnut Crumble: Combine ment in a lightly greased container for butter, sugars, salt into the bowl of 1 hour. Empty the dough onto a lightly a stand up mixer fitted with a paddle greased parchment lined half sheet pan attachment. Cream. Add sifted flour and wrap with plastic. and cinnamon and mix until barely incorporated and crumbly. Refrigerate Refrigerate overnight. Roll the dough until ready to bake. to 1/2” thickness, spread the filling CHEF JOHN MAIELI Beaker & Gray | Miami and roll. Cut the log into 2” sections When I think cream cheese, I think breakfast pastry, and nothing Stir all and place them into a muffin pan. Cov- For the Cream Cheese Glaze: is more comforting than sweet and tender cinnamon rolls. ingredients together in a bowl with a er with plastic and final proof at room The pourable cream cheese makes glazing effortless! temperature about an hour. whisk. RETHINK DESSERT PAGE 8 RETHINK DESSERT PAGE 9 Cheesecake Gelato ROASTED STRAWBERRIES, GRAHAM CRACKER CRUMBLE Cheesecake Gelato INGREDIENTS Cheesecake Gelato Roasted Strawberries 500 grams milk 250 grams strawberries 175 grams sugar 75 grams sugar 48 grams milk powder 2 grams salt 40 grams glucose ½ lemon, juiced 3 grams salt 90 grams egg yolks Graham Cracker Crumble 4 grams cremodan 30, ice cream stabilizer 100 grams graham cracker crumbs 300 grams Smithfield Pourable 15 grams sugar Cream Cheese 10 grams milk powder 6 grams vanilla paste 2 grams salt 30 grams butter, melted 30 grams cream DIRECTIONS For the Cheesecake Gelato: Place milk, half juice has thickened, about 45 minutes to an the sugar, milk powder, glucose, and salt in hour. Remove from the oven and chill. a pot and bring up to a boil. Whisk togeth- er remaining sugar, egg yolks and stabiliz- For the Graham Cracker Crumble: Place er. Temper milk with the egg yolk mixture, graham cracker crumbs, sugar, milk powder, return to the pot, and cook to 175 F. Strain and salt in a bowl and stir to combine. Add through chinois and chill in an ice bath. Stir butter and cream and mix to incorporate. in pourable cream cheese and vanilla. Chill Chill. overnight. Churn in an ice cream maker. To Assemble and Serve: Move cheesecake Culinary Creative | Denver For the Roasted Strawberries: Toss straw- gelato base to a frozen bowl and stir in CHEF NATALIA SPAMPINATO berries with sugar and salt and place in a roasted strawberries and graham cracker This recipe takes inspiration from a strawberry cheesecake and uses Smithfield baking dish. Roast in 350 F oven, stirring crumble. Freeze to firm up ice cream and pourable cream cheese to make a rich gelato base, filled with roasted strawberries often, until strawberries cook down and serve. and a graham cracker crumble. RETHINK DESSERT PAGE 12 RETHINK DESSERT PAGE 13 Cheesecake Bonbons SPECULOOS COOKIE BUTTER, CREAM CHEESE GANACHE, CITRUS INGREDIENTS Speculoos Cookie Crumbs: Speculoos Brown Butter Spread: 590 grams butter 300g grams speculoos cookie crumbs 375 grams sugar 145 grams browned butter (weight 825 grams dark brown sugar after browning) 1175 grams all-purpose flour 20 grams invert sugar 7.5 grams baking soda 125 grams milk 15 grams salt 1 grams kosher salt 250 grams whole egg 30 grams vanilla extract Cheesecake Ganache: 12.5 grams cinnamon 400 grams Smithfield Pourable Cream Cheese 3.75 grams ground nutmeg 120 grams glucose 3.75 grams ground cloves 120 grams milk 5 grams ground ginger 830 grams white chocolate 2.5 grams ground white pepper Zest of 1 lemon 2.5 grams ground black pepper Zest of 1 orange 2.5 grams ground cardamom 2 grams salt 10 grams lemon juice 5 grams vanilla extract or paste DIRECTIONS For the Speculoos Cookie Crumbs: For the Cheesecake Ganache: Heat Put chilled butter cubes, sugars, bak- the milk with the lemon and orange ing soda, salt, and spices in the mixer. zests– leave to infuse for 30 min. Cream until well combined. Add egg and vanilla – beat to combine. Add flour – Add the glucose and salt, and return beat to combine. Roll to ½” thick. Bake to a boil. Strain. Melt the chocolate. at 375F for 9-11 minutes, until golden. Emulsify the cream into the chocolate Will still be soft when it comes out of and then add the pourable cream cheese. the oven – should be crisp when cool. If Add the lemon juice and vanilla. Hand still soft, break into chunks and return to blend until smooth. Let ganache cool the oven. Once completely cook, grind in to 29C. food processor to crumbs. To Assemble and Serve: Cast a For the Speculoos Brown Butter chocolate mold (deep molds work Spread: Brown the butter and strain best for the double layer) with dark – make sure to scale accurately after chocolate & let set. Fill each cavity straining. Process the crumbs, salt, in- 1/3 with cookie butter. Fill the remaining vert sugar, and brown butter in a blender 2/3 with cheesecake ganache. Let or food processor until a paste forms. crystallize several hours overnight. CHEF MEG GALUS BOKA Restaurant | Chicago Drizzle in the milk and continue blending Cap the bonbons and after setting, This sweet treat is a double-layered bonbon. It has a sweet and tangy cheesecake until smooth. Pass through a chinois or unmold. *store these bonbons in a ganache that pairs with the rich and creamy speculoos cooking butter that makes tamis to remove any remaining crumbs. cool place and serve within a week. for a delicious, indulgent dessert. RETHINK DESSERT PAGE 16 RETHINK DESSERT PAGE 17 Guava-Cream Cheese Ice Cream WHIPPED TOPPING Guava-Cream Cheese Ice Cream INGREDIENTS Guava-Cream Cheese Ice Cream: 35 grams powdered sugar 400 grams heavy cream 10 grams lemon juice 250 grams whole milk 200 grams guava puree Whipped Cream Cheese Topping: 150 grams egg yolks 300 grams Smithfield Pourable Cream Cheese 150 grams granulated sugar 25 grams powdered sugar 3 grams salt Pinch salt ½ each vanilla bean, split and scraped 50 grams guava pasted, thinned down 100 grams Smithfield pourable cream cheese with a little hot water. DIRECTIONS For the Guava-Cream Cheese Ice Cream: Once the ice cream base is spun, place In a pot, heat the heavy cream, whole into containers and swirl in the cream milk, guava puree, egg yolks, granulated cheese mix.
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