Executive Chef Rory Golden, Deerhurst Resort
Serves 12
1 T. |
canola oil |
¼ c. |
white onion, diced |
2 cloves |
garlic, minced |
1 c. |
crushed whole wheat bread crumbs |
2 oz |
clarified butter |
16 oz. |
cream cheese, softened |
8 oz. |
Bellwether Farms ricotta cheese |
3 |
Soul Food Farm large eggs |
¼ c. |
all-purpose flour |
8 oz. |
smoked trout fillets, diced – Muskoka, Milford Bay Smoked Trout |
½ tsp. |
salt |
¼ tsp. |
freshly ground white pepper |
Preheat oven to 325°F.
In a small pan place oil, onions, garlic and cook over medium heat until transparent. Let cool.
Line the bottom and sides of an 8” spring form pan with parchment paper. Mix the breadcrumbs and melted butter together. Press into the bottom of the pan. Push firmly to ensure it is packed down.
In a large mixer bowl, beat cream cheese and ricotta on medium-high speed for 3 minutes. Add eggs, one at a time beating after each addition. Mix in flour slowly. Using a rubber spatula, fold in smoked trout, cooled onion – garlic mixture. Season with salt and white pepper to taste.
Pour batter over crust. Bake in preheated oven for 12 - 15 minutes or until the top is light brown and the center has a slight jiggle to it. Let cool for a minimum of two hours. Cut into required portions using a hot knife to avoid crumbling, similar to a dessert cheesecake.
Onion Marmalade Flavored with Champagne Vinegar
Executive Chef Rory Golden,
Deerhurst Resort, Ontario, Canada
| 1 oz. |
canola oil |
5 |
yellow onions, thinly sliced |
¼ c. |
sugar |
2 oz. |
Muskoka maple syrup (medium grade) |
2 oz. |
Sparrow Lane Champagne vinegar |
Cook onions over medium heat with the canola oil in a saucepan and cover with a lid. Cook for approximately 10 minutes to soften onions. Remove lid so steam can be released from the onions. Add the sugar and mix well, continue to let the onions cook until they begin to brown. Once onions are thoroughly cooked and begun to caramelize, add the Muskoka maple syrup, mix well and continue cooking. Add the Champagne vinegar and reduce for approximately 5 minutes. Remove from the heat. Taste and adjust with maple syrup or vinegar to create a balance of sweet and sour.
This is a great complement to our smoked trout cheesecake.
Arugula Greens with Maple Vinaigrette
Executive Chef Rory Golden, Deerhurst Resort,
Ontario, Canada
Makes 1 cup dressing
Vinaigrette
1 T. |
Dijon mustard |
1 small |
white onion, diced fine |
¼ c. |
Sparrow Lane Champagne vinegar |
¾ c. |
canola oil |
to taste |
salt and white pepper |
to taste |
Worstershire sauce |
|
juice of ½ lemon |
to taste |
maple syrup |
1 bunch |
Forni-Brown Gardens arugula |
Whisk together Dijon mustard, finely diced onions and maple or white vinegar. In a steady stream whisk in canola oil until mixture thickens. Season with salt, pepper, Worstershire sauce and lemon juice. Whisk in maple syrup and taste for sweetness. Shake well before serving.
Toss with arugula greens and place a small amount on plate prior to plating smoked trout cheesecake. Finish the plate presentation by placing the onion marmalade on top of the cheesecake.
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