How about some Holiday Restaurant Recipes?

**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue.

Last updated: Monday, October 26, 2009

LINDY'S Cheesecake This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake. The recipe is linked to the original Lindy's restaurant, which opened in New York City in 1923 and closed in 1967. The late Helen McCully, food editor of House Beautiful magazine for many years, claimed to have gotten the recipe from Lindy himself, and my friend has adapted it from her 1978 version in Cooking magazine. The recipe calls for a pastry crust and an unusual method of baking. Both are essential to the success of the recipe. For baking, the cake is started at a temperature of 525 degrees, then the oven temperature is reduced to a cool 200 degrees. The high temperature gives the top of the cheesecake a rich brown color, and the low temperature assures a creamy texture. Be sure to use an oven thermometer to make certain your oven can accommodate these swings in temperature. I've made this with regular and reduced-fat cream cheese and can honestly say I prefer the texture and feel of the latter. A fresh strawberry sauce brings out the flavors of the cheesecake. Makes one 9-inch cheesecake, 16 servings PASTRY o 1/2 cup sugar o Finely grated zest of 1 lemon o 4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces. o 1 large egg yolk o 1 tablespoon water o 1 teaspoon pure vanilla extract o 1 cup all-purpose flour FILLING o 5 8-ounce packages Neufchatel cream cheese, at room temperature o 1 3/4 cups sugar o 3 tablespoons all-purpose flour o 1/4 teaspoon salt o Finely grated zest of 1 orange o Finely grated zest of 1 lemon o 1 tablespoon pure vanilla extract o 5 large eggs o 2 large egg yolks o 1/4 cup heavy cream SAUCE o 3 cups ripe strawberries, rinsed, patted dry, and stems removed o 3/4 cup sugar o 1/3 cup water o Pinch of salt o 1 1/2 tablespoons cornstarch o 2 teaspoons unsalted butter o 1 teaspoon fresh lemon juice For the pastry, place the sugar and lemon zest in a food processor for 5 seconds. Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces. Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball. Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake. Wrap and refrigerate for 1 hour. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees. Butter a 9-inch springform pan. Detach the sides; set aside. Cut off slightly less than one half of the dough. Break it into pieces, and scatter them over the springform bottom. Press firmly and evenly with your fingertips to make a thin layer. Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes. Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely. In- crease the oven temperature to 525 degrees. Shape the remaining pastry into a square. Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches. With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches. Cut the pastry crosswise into five 2-inch strips. Reassemble the springform pan. Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place. Cut what you need from the last strip to fill in the last gap. Refrigerate while you prepare the filling. For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes. Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each. Beat for another 30 seconds. On low speed, beat in the heavy cream. Scrape the mixture into the pan and smooth the top. Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown. Cool to room temperature on a rack. Cover loosely and refrigerate for at least 6 hours; overnight is best. For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones. If they are large, slice enough to make 1 cup. Set aside. Place the remaining berries in a medium saucepan and crush with a potato masher. Add the sugar, water, salt, and cornstarch. Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly. Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened. Remove from the heat and add the butter, lemon juice, and reserved berries. Cool to room temperature, then refrigerate until chilled. (The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan. Rinse a knife in hot water, shake off the excess water, and slice. Serve each portion with a spoonful of the strawberry sauce. Refrigerate leftovers.

MELTING POT Wisconsin Trio Cheese Fondue 1 ½ cups (6 ounces) shredded Butterkase cheese 1 ½ cups (6 ounces) shredded Fontina cheese 3 tablespoons all-purpose flour ¾ cup white wine ¼ cup dry sherry 2 teaspoons chopped shallots 1 teaspoon freshly ground pepper ¼ cup crumbled Blue cheese 2 tablespoons chopped scallions Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly. Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

RED LOBSTER Cheddar Bay Biscuits 2 C. Bisquick 2/3 C. milk 1/2 C. shredded Cheddar Cheese 1/2 C. butter or margarine, melted 1/4 tsp. garlic powder Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

JOE'S CRAB SHACK Crab Dip 2 oz Cream Cheese (softened) 4 tsp. Diced Yellow Onion 1 Tbsp. Butter (softened) 4 tsp. Finely Diced Green Pepper 1/4 C. Sour Cream 1/4 tsp. Seasoned Salt 1/8 tsp. Paprika 1 Tbsp. Mayonnaise 1/4 C. Shredded Mozzarella Cheese 1 (6 oz.) can Crab Meat (drained) Fresh Diced Green Onion (garnish) Fresh Chopped Parsley (garnish) Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 - 14 minutes. Serve dip with unsalted or very lightly salted corn chips. This appetizer will serve two to three or makes a great light lunch with a crisp salad.

BOSTON MARKET Sweet Potato Casserole 6 cups mashed sweet potatoes (5 to 6 potatoes-see step #1) 3/4 cup dark brown sugar 1/2 cup heavy cream 1/4 cup melted butter 1/4 teaspoon cinnamon 1/4 teaspoon salt 2 cups mini marshmallows Oatmeal Streusel: - 1/2 cup rolled oats - 4 tablespoons dark brown sugar - 2 tablespoon all-purpose flour - 1/4 teaspoon ground cinnamon - 4 tablespoons cold butter 1. Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl. 2. Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8x8-inch baking dish. 3. Preheat oven to 350 degrees. 4. Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work. 5. Combine the oat flour with 4 tablespoons brown sugar, all-purpose flour, and 1/4 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly. 6. When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it\'s ready to serve.

HOOTER’S Buffalo Wings Vegetable oil for frying 1/4 cup butter 1/4 cup Louisiana hot sauce 1 dash ground pepper 1 dash garlic powder 1/2 cup flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken pieces Bleu cheese salad dressing, carrot & celery sticks 1. Heat oil in a deep fryer to 375 degrees. 2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended. 3. Combine the flour, paprika, cayenne pepper, and salt in a small bowl. 4. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. 5. Put the wings in the refrigerator for 60 to 90 minutes. 6. Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. 7. Remove the wings from the oil to a paper towel to drain. 8. Put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. 9. Put all the wings inside the container, add the sauce, put on the lid, then shake. 10. Serve with Bleu cheese dressing, carrot and celery sticks on the side. Serves 2.

APPLEBEE'S Baby Back Ribs 3 - 1 lb. racks pork baby back ribs cut in half 1 cup ketchup 1/4 cup apple cider vinegar 3 tablespoon dark brown sugar 3 tablespoon Worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt 1. Place ribs in a large pot and fill pot with enough water to cover ribs. 2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender. 3. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil. 4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened. 5. Place boiled ribs, meat side down, on a broiler pan. 6. Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes. 7. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred. Serves 3.

P.F. CHANG'S Soothing Chicken Lettuce Wraps Servings: (recipe for ONE below, multiply as needed) Ingredients: 8 dried shiitake mushrooms 1 tsp cornstarch 2 tsp dry sherry 2 tsp water 1 tsp soy sauce salt and pepper 1 1/2 pounds boneless, skinless chicken 5 TBSP oil 1 tsp fresh minced ginger 2 cloves garlic, minced 2 green onions, minced 2 small dried chilis, (optional) 8 oz can bamboo shoots, minced 8 oz can water chestnuts, minced 1 package cellophane Chinese rice noodles, prepared according to package Cooking Sauce: 1 TBSP Hoisin sauce 1 TBSP soy sauce 1 TBSP dry sherry 2 TBSP oyster sauce 2 TBSP water 1 tsp. sesame oil 1 tsp. sugar 2 tsp. cornstarch Iceberg lettuce "cups" leaves ( I tryed the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce ) Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and Roll.

KEEBLER SOFT BATCH Chocolate Chip Cookies 4 sticks butter, softened 2 eggs beaten 2 tablespoons molasses 2 teaspoons vanilla extract 1/3 cup water 1 ½ cups granulated sugar 1 ½ cups brown sugar 1 teaspoon baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 5 cups all-purpose flour 1 ½ packages semi-sweet chocolate chips 1.      Preheat the oven to 375 degrees. 2.      Cream the butter, eggs, molasses, vanilla,, and water in medium-size bowl. 3.      In a large bowl, combine sugars, baking powder, baking soda, salt and flour. 4.      Combine the moist mixture with the dry mixture.  Add Chocolate chips 5.      Shape the dough into 1 inch balls and place 1 inch apart on a ungreased cookie sheet. 6.      Bake for 8 to 10 minutes, or until golden brown. Makes 4 dozen cookies.

STELLA DORO Anginetti Cookies Makes about 24 For the cookies: 1/2 cup granulated sugar 6 tablespoons butter or margarine 2 teaspoons vanilla extract 1 teaspoon grated lemon zest 3 eggs 2 cups all-purpose flour 2 teaspoons baking powder For the icing: 1 tablespoon butter or margarine 3 cups sifted confectioners' sugar 2 tablespoons water 2 tablespoons lemon juice 1 teaspoon vanilla extract Preheat oven to 350 F. Line a baking sheet with parchment paper. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the parchment paper. Wet your fingertips and press ends of each ring together to form a smooth ring. Bake about 20 minutes or until golden brown. To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

BORDEN Cracker Jack 4 quarts popped popcorn (or 2 bags microwave popcorn) 1 cup Spanish peanuts 4 tablespoons butter 1 cup brown sugar ½ cup light corn syrup 2 tablespoons molasses ¼ teaspoon salt Preheat the oven to 250 degrees.  Combine the popcorn and peanuts in a metal bowl, and  place in the preheated oven.  Mix all the remaining ingredients in a saucepan stirring over medium heat.  Bring the mixture to a boil and cook for 20 to 25 minutes or until you notice the mixture turning a slightly darker brown. Remove the popcorn and peanuts form the oven, and working quickly pour the caramel mixture in a fine stream over them.  Then place back in the oven for 15 minutes.  Mix well every 5 minutes, so that all of the popcorn is coated.  Cool and store in a covered container to preserve freshness. Makes 4 quarts.

DAIRY QUEEN Heath Blizzard 1 Heath candy bar ¼ cup milk 2 ½ cups vanilla ice cream 1 teaspoon fudge topping 1. Freeze the Heath Bar, break the candy into tiny pieces with a knife handle before removing from wrapper. 2. Combine all of the remaining ingredients in a blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. 3. Pour into a 16oz glass and place in the freezer for 20 to 30 minutes. Makes 1 serving.

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