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Valentine’s Day Cooking Tips From The Cheesecake Factory

Cheesecake Factory
Valentine's Day

Here are some tips for Valentine’s Day dining from the Cheesecake Factory in Cherry Hill, New Jersey.

Asparagus Salad

8 oz. Asparagus Spears, blanched, angle cut into 2” pieces
2 oz. Organic Baby Arugula
1/2 tsp. Kosher Salt
Pinch Freshly Ground Black Pepper
1 ea. Lemon Wedge
1 Tbl. Olive Oil Blend
1/4 oz. Parmesan Chards, 3/4” to 1” pieces
2 tsps. Lemon Zest, 1” pieces
1 oz. Roma Tomatoes, diced

Place the asparagus into a clean stainless steel mixing bowl. Add the arugula, salt and pepper into the bowl.

Squeeze fresh lemon juice (1 tsp.), and drizzle the olive oil over the asparagus and arugula. Gently toss together to incorporate.

Place equal amounts of the asparagus and arugula mixture onto the center of the serving plates. Mound the ingredients as high as possible.

Sprinkle the parmesan chards, over the asparagus, and arugula making sure to distribute them evenly.

Sprinkle the lemon zest and tomatoes over the asparagus, and arugula making sure to distribute them evenly.

Crostini with Shrimp Scampi

1 small slice Brioche Bread (or personal choice)
1/2 fz. Butter (unsalted), melted
2 tsps. Olive Oil
2 each Shrimp, 16/20, peeled & deveined, tails removed, split in half lengthwise
Pinch Kosher Salt
Pinch Freshly Ground Black Pepper
1 tsp. All-Purpose Flour
1/4 tsp. Fresh Garlic, minced
1 fz. White Wine
2 fz. Cream
1 each Lemon Wedge
1/4 oz. Roma Tomatoes, diced
1/4 tsp. Parsley, chopped
1/4 tsp. Basil, chiffonade
1/4 tsp. Parsley, chopped

Brush the bread evenly on both sides with the melted butter. Place the bread onto a preheat grill and cook for approximately 2 minutes. After the bread has become golden brown and crispy, flip the bread over and continue to cook another 2 minutes, or until the bread is hot throughout.

While the bread is grilling, heat the olive oil to a light sizzle in an 8” non stick sauté pan set over medium high heat.

Place the shrimp into a clean stainless steel mixing bowl. Season the shrimp with the salt and pepper. Sprinkle the flour over the shrimp tossing together until evenly coated.

Place the shrimp into the sauté pan and cook for approximately 45 seconds or until the shrimp are about half done.

Add the garlic into the pan tossing quickly to incorporate and to avoid burning. Add the white wine into the pan and cook until the wine is reduced by half. Add the cream into the pan and continue to cook until the shrimp are done and the cream has reduced and become slightly thickened.

Remove the bread from the grill and cut in half, at an angle. Place the bread portions (shingled) onto the center of the serving plate. Layer the shrimp and sauce over the bread, allowing the some of the sauce to run onto the plate within the rim.

Sprinkle chopped parsley over the shrimp and sauce.

The Cheesecake Factory “Cheesecake Fondue”

Ingredients
6 T Heavy Whipping Cream
7 oz Premium Semi Sweet Chocolate
Cheesecake (deeply chilled) cut into 1”x1” cubes (We suggest The Cheesecake Factory “Original,” White Chocolate Raspberry Truffle® , Fresh Banana Cream, Adam’s Peanut Butter Cup Fudge Ripple, and/or Chocolate Mousse Cheesecake)
Assorted Fresh Fruit (strawberries, sliced Bananas, pineapple chunks, orange segments and sliced pears)
Assorted chopped nuts
Chopped Salty peanuts
Chopped Toffee almonds
Chopped English Toffee
Large Marshmallows

Directions
“Deeply chill” cheesecake by placing in freezer for 1 – 2 hours. Cut cheesecake slice into 1” cubes. Begin by cutting slice in half length wise, cut across to create cubes. Some will be a little smaller as you cut toward the tip. Keep cubes in freezer until ready to serve.

Bring cream to a simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Pour fondue into a bowl (or fondue set); place bowl in the center of a platter. Ring the platter with deeply chilled cheesecake, fruit, nuts and marshmallows.

Use wooden forks (or fondue forks if using fondue set) to dip the cheesecake and assorted goodies into the warm chocolate. Once dipped, roll in chopped nuts to give your creation texture or try dipping a piece of fruit along with your cheesecake.