Ztejas Bourbon Pecan Cheesecake Food

CHOCOLATE BOURBON PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

BOURBON CHEESECAKE PECAN PIE

Steps:

• 1. In a bowl, cream 3/4 c sugar and cream cheese until smooth. Beat in 1 egg and 1 tsp vanilla.
• 2. Spread into a deep dish pie shell.
• 3. Mix 1 c sugar, melted butter, add 2 eggs, Karo syrup, bourbon, and remaining 2 tsp vanilla extract. Then set aside.
• 4. Place chopped nuts on the cream cheese mix.
• 5. Pour Karo syrup mix on top.
• 6. Cook in 375 oven for 45 to 55 mins until firm in the middle. Let cool completely to set.

Z'TEJAS BOURBON PECAN CHEESECAKE

Steps:

• Crust:.
• Combine ingredients and mix thoroughly.
• Press into the bottom of a 10 inch spring form pan.
• Bake at 350 degrees for approx 10 minutes or until crust sets.
• Allow to cool before adding cheese mixture.
• With an electric mixer, beat cream cheese and corn starch until smooth.
• Slowly add eggs, sugar and cream.
• Mix until ingredients are well incorporated.
• Fold in pumpkin and bourbon or vanilla.
• Cheesecake:.
• Pour cheese mix into pan.
• Bake in a 300 degree oven until just set.
• Allow to cool at room temperature
• Place in refrigerator to finish cooling.
• Cut with knife dipped in hot water.
• Serve with your favorite garnishes.

Z'TEJAS MACARONI AND CHICKEN

Steps:

• Macaroni and Cheese Sauce:.
• Place cream in a saucepan. On medium heat, using a wire whisk, reduce till one-fourth has gone and slightly thickened.
• Add garlic, blue cheese and chipotle.
• Melt for approximately 5 minutes.
• Elbow Macaroni Blanched:.
• Add water to a stockpot, place on high flame and bring to a boil for one minute. Add salt.
• Boil water for three minutes then add macaroni and stir every minute from bottom.
• Cook for 10-12 minutes or until al dente.
• Using a colander place macaroni and drain well then place macaroni in ice cold water to shock.
• Z'Tejas Macaroni and Chicken:.
• Salt and pepper chicken breast and place butter down on skillet.
• Place marinated chicken skin side down and place in large cast iron skillet on top.
• Sear for approximately 4 minutes till crispy.
• Turn over on grill and cook till done then turn on skin side down for approximately one minute.
• Before slicing, removing cartilage and slice in 6 pieces.
• Using a 12-inch cast iron or skillet, add mac and cheese sauce, jack and cheddar mix.
• Heat up till cheese melts approximately 1-2 minutes.
• Add macaroni to sauce.
• Top with jack and cheddar cheese mix.
• Top with bacon gratin (and place under broiler for approximately 2 minutes until golden brown and cheese is melted.
• Arrange sliced chicken in a star shape method and place green chiles in center on top between chicken.

BUTTERED RUM AND SPICED PECAN CHEESECAKE

Steps:

• Heat oven to 325°F Lightly butter rimmed baking sheet. Whisk egg white until foamy in medium bowl. Whisk in 1/2 cup sugar, 1 teaspoon cinnamon, allspice and salt. Stir in pecans to coat. With slotted spoon, place pecans on baking sheet in single layer.
• Bake pecans 15 to 20 minutes or until rich golden brown, stirring once or twice. Cool completely. (Pecans can be made 3 days ahead. Cover and store at room temperature.).
• Wrap outside of 10-inch springform pan with heavy-duty foil. Combine shortbread crumbs, butter and 1 teaspoon cinnamon in medium bowl; press into bottom and 1/2 inch up sides of pan. Bake 10 to 12 minutes or until a shade darker and fragrant. Cool on wire rack.
• Beat cream cheese, 3/4 cup sugar, brown sugar and 1 teaspoon cinnamon in large bowl at medium-low speed until blended. Beat in eggs one at a time until just blended. Beat in rum and vanilla. Pour into crust. Place 16 spiced pecan halves around edge of batter. (Do not press into batter.) Place springform pan in large shallow roasting or broiler pan. Add enough hot water to come halfway up sides of springform pan.
• Bake 55 to 60 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate overnight. Serve with additional spiced pecans. Store in refrigerator.

NO BAKE CHOCOLATE PECAN CHEESECAKE

Steps:

• Crust: Combine crumbs, pecans, sugar and butter .
• With the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan.
• Bake in 325 oven for 8 minutes.
• Cool.
• Filling: Beat cream cheese and 1/4 cup sugar with electric mixer until smooth.
• Beat in egg yolks and vanilla, mixing well.
• Blend in melted chocolate. In another bowl, beat egg whites to soft peaks.
• Add remaining sugar and beat until stiff peaks form.
• Fold egg whites and whipped cream into chocolate mixture. Stir until well blended.
• Pour over crust. Garnish: Sprinkle with chopped pecans and drizzle with melted chocolate. Cover with foil.
• Freeze cheesecake for 3 hours or until firm.
• When frozen solid, remove from freezer 30 minutes before serving.