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
