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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Oct. 19, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, OCTOBER 19, 2016 Add something new to your pumpkin repertoire oven for 21⁄2 hours. Th en transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days. 6. To serve, run a knife around the side of the cheesecake and remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped dry aft er each cut. Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ HOT SHRIMP ARTICHOKE DIP APP Poached, or Blackened SALMON: Grilled, CRÉME FRAÎCHE Makes about 1⁄2 cup 1⁄2 1⁄2 cup heavy whipping cream cup créme fraîche or sour cream with live cultures Pour the cream into a glass jar with a tight-fi tting lid and spoon in the créme fraîche. Let sit on the counter, with the lid slightly ajar, until the mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate, tightly covered, until ready to use. Pumpkins are readily available in fall, when people carve jack- o’-lanterns out of pumpkins for Halloween or serve up pumpkin pie aft er a hearty Th anksgiving dinner. But people who are unsatisfi ed with plain old pumpkin pie can add something new to their repertoire this fall by cooking up the following recipe for “Pumpkin Cheesecake with Gingersnap Crust,” courtesy of Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books). PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST Serves 8 to 10 www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved CRUST 11⁄2 cups gingersnap cookie crumbs 1⁄2 cup fi nely chopped hazelnuts 6 tablespoons unsalted butter, melted 1⁄4 cup sugar for Boneless, only $8.95 Skinless Breast of Chicken CHICKEN BREAST: Make SKEWERS: it a dinner 2 Grilled for $3. Shrimp 00 m or e Skewers SHRIMP All of the above are served with and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad MARIONBERRY OR PEACH COBBLER FOR $4.95 ala NEW mode for ITEMS $1.00 more Baby Back Pork for Ribs BBQ PORK Every Month Mo's has RIBS: brought in special "Motivation Kids" with the tables which raise money for local charities that are devoted to James Gang BBQ Sauce helping the wellbeing of local children. This month Siuslaw STEAM Camp is the local charity CEASAR being honored. SALAD SALMON BLACKENED Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 Where good friends & great food come together! Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 FILLING 11⁄2 pounds cream cheese, at room temperature 1⁄2 cup packed light brown sugar 1⁄4 cup granulated sugar 2 large eggs 2 large egg yolks 11⁄2 tablespoons all-purpose fl our 2 teaspoons pumpkin pie spice 1 cup solid-pack pumpkin purée (not pumpkin pie mix) 1⁄2 cup créme fraîche, homemade (see below) or store- bought, or sour cream 2 teaspoons pure vanilla extract Surfside Restaurant & Lounge Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder x Featuring Feat Fe atur urin ing g a cl clas assi sic c Northwest Nort No rthw hwes estt Cu Cuis isin ine e x classic Cuisine 1. Preheat the oven to 350 F. Lightly butter an 8- or 81⁄2-inch springform pan. 541-997-8263 88416 1st Avenue Florence 2. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. EVERY THURSDAY 5-8PM Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely Enjoy all the hand-battered, golden fried cod you can eat! on a wire rack. Increase the Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. oven temperature to 425 F. 3. To make the fi lling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fl uff y. Beat in the eggs and then the egg yolks one at a time, beating well aft er each addition. Add the fl our and pumpkin pie spice and beat on low speed until just combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the fi lling into the shell. 4. Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven 1297 Bay Street Florence • 541-997-1133 temperature to 250 F and continue baking for 1 hour. www.bridgewaterfi shhouse.com 5. Turn the oven off and let the cheesecake cool in the YOU CAN EAT ll A COD FISH & CHIPS ONLY $12 Handcrafed Sandwiches created to mouthwatering perfection! All of our fresh menu items are made to order, so exactly what you want is exactly what you get. Open Daily for Lunch menu offered from 11-6pm Happy Hour menu daily from 3-6pm Beer, Wine, Cocktails Daily Happy Hour 3-6pm The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Authentic European Cuisine straight from Mari’s Kitchen at: ~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~ SALOTO DE VENETE (EGGPLANT SPREAD) A classic European spread made with eggplant, spices and herbs. Served with European crusted bread, Country mix olives and sliced tomatoes. 8 ~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~ PORTOBELLO MUSHROOM BURGER A vegetarian wonder. With onions, bell peppers, zucchini, olives. Sautéed in a basil, butter sauce. Topped with provolone cheese. Served on a bun with Romanian potato salad. 12 ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ SAGANAKI (MUSSELS) In shell mussels, cooked in tomato sauce, garlic, white wine and garlic over pasta. Topped with fresh basil, feta cheese and side of European crusted bread. 15 Open for Lunch & Dinner Tuesday- Sunday 11:30-8:00 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM
