Tiramisu Cheesecake 1 package (12 ounces) vanilla wafers
(about 88), divided 5 teaspoons instant coffee, divided 3 tablespoons hot water, divided 4 package (8 ounces each) cream cheese,
softened 1 cup sugar 1 cup sour cream 4 eggs 1 cup thawed whipped topping 2 tablespoons unsweetened cocoa powder Preheat oven 325 degrees. Line a 13-
by-9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared pan. Add 2 tea- spoons coffee granules to 2 tablespoons hot water; stir until dissolved. Brush half onto
wafers in pan; reserve remaining dissolved coffee for later use. Beat cream cheese and sugar in large
bowl with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Remove 3½ cups batter; place in medium bowl. Stir remaining coffee gran- ules into removed batter; spread over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter. Bake 45 minutes or until center is almost
set. Cool. Refrigerate three hours. Use foil handles to lift cheesecake from pan. Spread with whipped topping just before serving; sprinkle with cocoa powder.
1 fully ripe avocado, cut in half, divided 1 package (8 ounces) cream cheese,
softened 1 cup sour cream 2 tablespoons taco seasoning mix 3 tablespoons salsa 1 small tomato, chopped ¾ cup shredded cheddar cheese 2 scallions, sliced
and we got thinking about what would be unique to this area, and someone thought of the Kraft plant,” says Heidi VanZandt, a member of the festival committee. “It start- ed out small, and it has grown every year.” Events include a children’s Discovery
Park, with $3 admission for the entire day; a cream cheese mural, cream cheese bingo, cream cheese eating contest and a cream cheese toss; artisans; food; music; and the highlight of the day, a huge cheesecake made by Kraft and touted as the largest of its kind in the United States. “They do something different every year,
different flavors, different designs, and they give away pieces until it’s gone,” says Van-
Mash half the avocado with cream
cheese until well blended; spread onto bot- tom of pie plate. Mix the sour cream and seasoning mix; spread over cream cheese mixture. Chop remaining avocado; mix with salsa. Spread over sour cream layer; cover with remaining ingredients. Refriger- ate several hours or until chilled.
Zandt. Since the point of cream cheese is to eat it, there are two recipe contests that Kraft sponsors, dessert and non-dessert. “Cream cheese is the theme, and it has to use Phila- delphia brand,” she adds. “The prizes are $500 for first place, $250 for second place, and a Kraft gift bag for third place.” For more information on the Cream
Cheese Festival, visit www.cr
. Speaking of Kraft and Philadelphia cream
cheese, the two recipes above were culled from the Kraft website, so they want you to use their cream cheese (we won’t tell if you cheat and use a store brand instead). Either way, they’ll be pretty tasty.
SIGN UP NOW FOR THIS SATURDAY!! Sharkey’s Orange Machine TWO SHUTTLES FOR ALL HOME DOMES! Stress Free for $5.00 & incl. first beer!
ROUTE 57 • LIVERPOOL
Sign up w/ “Toot The Tangerine” 559.0186 For departure info & reservations Go to our website & click “SU Sports”
TONIGHT: “KICK-ASS KARAOKE” w/ Tom Anelli - 8p to 11p LIVE MUSIC THURSDAY 8p to 11p - “Frenay & Lenin” NFL TICKET SUNDAYS & MONDAY NIGHT FOOTBALL TUESDAY NIGHT TRIVIA w/ Kris Denton - 7:30p to 9:30p
Singles Mingle...with a Twist! Wed. Sept. 22 @ 6:30-9pm Call Pam at 453-5600 for reservations!
WWW.SYRACUSENEWTIMES.COM MONDAY $
250 Bud Light Drafts
Football is here! $350
3 Bud Light Bottles
25¢ Boneless & Regular Wings
Nachos $1 Sliders (Chicken or Beef)
TUESDAY 8pm Michael Crissan
Two-For-Tuesday TUESDAY Buy one, manager buys next
For ALL SU, NFL Games Live Music Great Drink Specials Kitchen Open Till 10pm
Everything ‘M’ is 1/2 Price!
THURSDAY Two-for-Thursday Buy one, manager buys next
Happy Hour $2 Labatt Blue & Blue Light
FRIDAY DRINK SPECIALSDJ o H Our Sixth Annual Harvest Celebration B Friday, September 17th 6pm
Celebrate The Bounty of Central New York with an evening of Great Food, Spirits, Beer and Wine Tastings, Music and Fun!
• Featuring New York raised Berkshire Hogs, spit roasted and creatively transformed into Hors’doeurves, Appetizers, and a fabulous Buffet Dinner.
• Barrel Tasting Stations from Jim Beam’s portfolio of Small Batch Bourbons, Hosmer Winery, Beak and Skiff Distillery and Middle Ages Brewery!
• High Powered Entertainment by Damn Dogs- Blues and Bluegrass jam band!
Price per person is 85.00, including tax and tip. Reservations will be required and may be made at 637-9999. Special room rate of 69.00 will be available at The Craftsman Inn! For more information, go to Craftsmaninn.com
A portion from Hog and Barrel will benefi t SyracuseFirst, a non-profi t network dedicated to our local, sustainable community.
Syracuse New Times September 15 - 22, 2010 11
Playing all your favorite hits every Thursday, Friday & Saturday
Monday-Thursday starting at 9pm
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