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If you're anything like Gothamist, there are dozens of restaurants in the city that you're dying to try, but you can never seem to get around to actually trying all of them. That's one of the reasons we love tasting events, and we particularly like them when they're for a good cause. On November 8th, New York Magazine is hosting A Taste of New York at the Puck Building to benefit City Harvest. And although we won't be able to knock off all the spots on the list that we've been keeping, we'll be able to sample the cuisine of over 40 restaurants, including 5 Ninth, Extra Virgin, Dinosaur BBQ, and rm, along with champagne, wine and cocktails galore. Tickets, which are $110, can be purchased online.
A Taste of New York, November 8th, 7-9 pm, Puck Building, 293 Lafayette at Houston St.
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Isn't 110 bucks a bit steep just to taste samples?
im surprised you new yorkers dont have something similar, but it sounds like you could really use a taste of chicago: http://wywy.essortment.com/tastechicago_rhix.htm i've made special trips back home from los angeles just to spend a weekend eating, and i dont think ive ever spent more than $30 in a day
CREAMY NEW YORK CHEESECAKE
2 32-ounce cartons plain nonfat yogurt*
1 1/2 cups fat free cookies, ground into fine crumbs
(I use Health Valley Cookies, available in most stores)
1 cup honey
2 teaspoons vanilla
4 tablespoons arrowroot (available at natural food stores in bulk)
5 egg whites (2 1/2 eggs or egg substitute equivalent)
* Day before drain yogurt to make yogurt cheese (24 hours is best)
1. Preheat oven to 300 F
2. Moisten fingers with water and press cookie crumbs over bottom and slightly up sides of 9- or 10-inch spring form pan. Chill while preparing remaining ingredients
3. With beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended.
4. Pour filling into crumb lined pan.
5. Bake at 300 F for 60-75 minutes until center is set and surface is lightly browned.
6. Remove from oven, cool to room temperature; refrigerate several hours until thoroughly chilled.
yield: 12 servings
Nutrition information
Calories: 214
Fat .3 (that is right, read this as "point 3 grams")
Percentage of calories from fat: 1%
Choleserol 2.7 milligrams
Sodium 156 milligrams
Dietary Fiber 1.3 grams
It takes almost like a cheesecake but there is a subtle difference. I had this with fresh strawberries on top. It would probably be possible to substitute a can of pumpkin filling for 1 of the 32 ounces of yogurt. Pumpkin is actually a fruit. It is also a member of the squash family. By substituting pumpkin for yogurt, you would probably gain complex carbohydrates, lose protein, and exchange one set of vitamins for another. Overall the balance would improve on the dessert.
Thanks for the recipe!