Ok now, foodies. I know this is what you’ve been waiting for. Pictures of all the yummy food I was served, all using California dairy products. Everything I ate was incredible, and I think eating the food is what really convinced me that products carrying that Real California seal really does make a difference – and that is coming from a Carolina girl!
This is a food journal, I guess you can say, with a recipe at the very bottom for the BEST cheesecake ever that was given to me by Chef Robert West. When my colleagues and I bit into that cheesecake at the time, we all went silent and closed our eyes because it was so indulgent. It was that good.
Ok, let’s take a photographic food journey here. You can find the descriptions under the photo if you want to try and recreate something yourself. But remember, you’ve gotta look for that California seal on the products you buy – it’s surprising what a difference it makes!!
Oh – you might want to prepare yourself with some extra absorbent paper towels first though – you know, to catch the drool.
Baked Alaska – California Strawberry & Coconut Ice Cream, Sponge Cake, Meringue, E & J Caramel Sauce
Fresh Fruit Crisp with California Vanilla Ice Cream
Yeah, I’ll never eat that good again. -wink- And, I probably should have brought some elastic pants with me too. 😉
Ok, now that cheesecake I was telling you about. Chef Robert West made this for us while we had lunch at the Fiscalini’s house. I do not even have the words to tell how incredibly delicious this was. Oh my word. Ya’ll are just going to have to make it because honestly – it would be a tragedy for you to go on in life without savoring this decadent concoction. So, huge thanks going out to Chef Robert West for sharing this recipe with me, so that I could share it with ya’ll.
California Dairy Tour – The Foodie Edition & The BEST Cheesecake EVER Recipe!!
For the Crust:
2 ½cupstoasted almonds
For the Filling:
1 ½poundcrème cheese softened
1Tvanillacan sub vanilla bean
For the Topping:
Equipment needed: Equipment needed: 9” springform panheavy duty foil, heavy bottomed baking pan
Preheat oven to 350 degrees F
Crust: In a food processor grind the almonds and sugar together, stir in melted butter, cool. Using your fingers, pack the mixture into the pan and bake for about 3-4 minutes; or until edges start to brown.
Filling: In a mixer whip the cream cheese and sugar until incorporated. While mixer is on low, add eggs one at a time and keep blending until all eggs are mixed in. Add vanilla. Set aside.
While pan is cooling wrap bottom of springform pan with foil coming up the sides all the way. You might need to use 2-3 sheets.
· This is to ensure that water from the water bath does not leak into the cheesecake. The reason for the waterbath is to make sure the bottom of cheesecake does not burn.
Pour mixture into pan and using a flat spatula, spread evenly. Place in baking pan and fill pan to about half the springform pan with water. Bake in oven until slightly browned, about 1 hour.