new york food

[iggysinn]

I am going to a wine tasting party where the wine is being provided and it all from New York!!...my task is to bring some dessert that is native to new york.....anyone have any ideas????

[robinf]

Gotta be NY cheesecake! But don't even think about light - it just wouldn't be the same.

[Melina]

iggysinn, as an ex-New Yorker, I say cheesecake too! It's almost like a religion there.
Melina

[Grace]

I agree with cheesecake, but disagree that it can't be light! CL did one in 1996 that was OUTSTANDING....I've made it several times to rave reviews. Here's the recipe if you're interested:

CookWare(tm) from Cooking Light(r)

New York Cheesecake

SOURCE: Cooking Light YEAR: April 1996 PAGE: 101

INGREDIENTS FOR 16 SERVINGS:
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled stick margarine, cut into small pieces
1 tablespoon ice water
Vegetable cooking spray
3 (8-ounce) blocks nonfat cream cheese, softened
2 (8-ounce) blocks Neufchatel cheese, softened
1-3/4 cups sugar
3 Tblsp. all purpose flour
1 Tblsp. vanilla extract
1-1/2 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 tsp. salt
5 eggs

INSTRUCTIONS:
Preheat oven to 400 degrees.

Place 2/3 cup flour and 2 tablespoons sugar in a food processor, and pulse 2
times or until combined. Add chilled margarine; pulse 6 times or until mixture
resembles coarse meal. With processor on, slowly pour ice water through food
chute, processing just until blended (do not allow dough to form a ball).
Firmly press mixture into bottom of a 9-inch springform pan coated with
cooking spray. Bake at 400 degrees for 10 minutes; let cool on a wire rack.

Preheat oven to 525 degrees or to highest oven setting. Combine cheeses in a
large bowl; beat at high speed of a mixer until smooth. Add 1-3/4 cups sugar
and next 5 ingredients (sugar through salt); beat well. Add eggs, 1 at a time,
beating well after each addition.

Pour cheese mixture into prepared pan; bake at 525 degrees for 7 minutes.
Reduce oven temperature to 200 degrees, and bake 45 minutes or until almost
set.

Remove cheesecake from oven, and let cool to room temperature. Cover and chill
at least 8 hours. Garnish with lemon zest, orange slices, and lemon slices, if
desired. Yield: 16 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 261 (32% from fat); PROTEIN 11.7g; FAT 9.2g (sat 4.8g, mono 1.3g,
poly 0.7g); CARB 31.4g; FIBER 0.2g; CHOL 97mg; IRON 0.6mg; SODIUM 449mg; CALC
147mg

[barbra2001]

Hi, Yup.. NY Cheesecake is it and will be great w/wine. NY is also known for its' apples but cheese & wine http://www.cookinglight.com/bbs/wink.gif.. mmmmm ! http://www.cookinglight.com/bbs/wink.gifBarbra

[Vanessa]

I agree NY cheesecake. I believe NY state has many apple orchards what about a dessert featuring apples?

[catharine]

Although I agree that cheesecake is a good idea, if you don't go in that direction I have some additional thoughts.

Being from Long Island, when I think of NY desserts I think Italian - cannoli, napoleon, etc. I have some Eating Well recipes if you need. I also think Rainbow Cookies - which are available in Virginia but are not nearly the same. I found a recipe on Epicurious.com that looks good (but not low fat in any way).

Let me know if you want me to post any recipes.

[barbra2001]

Hi Again (revision to before thought)..If you decide w/the NY Cheese cake.. I also mentioned NY is known for it's apples... what I just thought is: why not take the cheese cake & a small basket of apples (apples & cheese.. http://www.cookinglight.com/bbs/smile.gifmmm)..You could leave some whole in the basket & in a pretty dish slice.. I just swish them in some orange juice & they stay wonderful. A few varieties would be wonderful..and be a beautiful presentation w/both desserts !! http://www.cookinglight.com/bbs/wink.gifBarbra

[laughsandlaughs]

I lived in NYC for a while and I actually don't think cheesecake immediately, I think of all the NYC bakeries with their cannolis and other delicious treats. Good luck!!

[MrsReber]

I was thinking cannolis, too! NY has the best pastry shops. Apples and cheese sounds good too since cheese goes so well with wine. How about some NY state cheddar?

[AndreaU]

I hate to go against the grain here (as much as I LOVE cheesecake!)... but may I suggest a Finger Lakes wine region favorite--- Grape Pie. Yummmmmmm. Made with Concord grapes, which I'm just realizing are hard to find this time of year, the kind used in most purple grape juices. I have a recipe I can dig out if anyone's interested.

[Ohioan]

I agree with the cannoli vote. I spent the first 29 years of my life in New York City, and I honestly don't remember eating that much cheesecake -- but turn me loose in an Italian pastry shop, and watch out! My favorites used to be eclairs and those ricotta/almond tortes whose names I've utterly forgotten but whose taste still lingers in my dreams.

Sigh,
Phoebe

[JLS]

I agree with the vote for apples. (Apple pie or sometype of crisp.)

-Native NY'er

[laughsandlaughs]

If you do decide to go with the cheesecake, might I recommend you make the mini ones in the tiny muffin cups so that people can eat a little (since it's at a pick-up type party) without committing to an entire piece. My local Whole Foods Grocery does these without a crust, or you could do what those old recipes used to call for and use a vanilla wafer as the crust.

http://www.cookinglight.com/bbs/smile.gif

[iggysinn]

thank you to EVERYONE who helped me to make my decision to go with cheesecake....the light version suggested by Barbra...and with the cannoli's that I will by from the Italian deli....what a great BB this is....I am from chicago...so if your ever in the same situation....let me know...thanks again!!!