Black Tie Glamour

When a local non-profit canceled their fund-raising event in support of an annual summer festival, Newburgh Illuminated, I had a conversation with some neighbors and friends about having our own get-together. The original event was planned as black-tie, with a Copacabana theme. I retained the black-tie format but dropped the Copacabana theme. It’s not every day one has the opportunity to don evening clothes and look like debonair like James Bond.

I planned the menu, polished silver, arranged flowers, and made a trip to the liquor store (never an easy task as I rarely drink and have no idea what to buy – thank goodness for on-line research). The savory menu consisted of a cauliflower panna cotta with seaweed caviar, artichoke dip, roasted red pepper sandwiches, pea and mushroom phyllo cups and assorted cheeses with grapes. For drinks there was wine, champagne, enough mixers to make most drinks and a pineapple, mango, rum punch. The sweet menu featured a Bienenstich cake (German for bee-sting cake), a pecan – caramel cheesecake, a white chocolate mousse and coconut cheesecake, and chocolate, peanut butter brownies.

The guests arrived looking happy and festively elegant. It was a lovely mix of people. We had fun, spirited conversation, and raised some money for Newburgh Illuminated. I think we need to have black-tie events more often!

The most popular food item was the White Chocolate Cheesecake. I did not have a recipe for this cake, I made it up. Andrew likes coconut. I like white chocolate. When I was mowing the lawn on Thursday, I thought to myself – the violets are so beautiful this time of year; I should use them on the cake.

Here is my recipe for White Chocolate Mousse and Coconut Cheesecake with Macadamia Nut Crust. I hope you will enjoy it as much as we did. Cheers to lovely friends, neighbors, Spring and entertaining.

Ingredients

Crust:

1 package graham crackers (approximately 9 crackers)

1 tablespoon sugar

2 tablespoons butter – melted

1 ½ cups macadamia nuts

¼ cup Trader Vic’s Macadamia Nut Liqueur (optional)

Filling:

4 – 8 oz packages of cream cheese – room temperature

1 ¼ cups sugar

5 eggs – room temperature

2 tablespoons heavy cram

1 tablespoon vanilla

1 teaspoon coconut extract

Topping:

2 cups heavy whipping cream – reserve 2 tablespoons

1 tablespoon sugar

4 to 8 oz white chocolate (depends on how much chocolate you like)

1 ½ cups shredded coconut

Preheat oven to 325 degrees Fahrenheit

To make the crust:

In a food processor, grind the graham crackers. Mix the sugar into the graham crackers. Add the melted butter to graham crackers and mix well. Grind the macadamia nuts – not too finely or they will quickly turn to nut butter. Mix the macadamia nuts and the liqueur into the graham cracker mixture. Line the bottom of a spring form pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the spring form pan.

To make the filling:

Using a stand mixer, beat the cream cheese and sugar until smooth. Add the eggs one at a time. Add the cream, the vanilla and coconut extracts. Beat until smooth. Scrap down the sides of the bowl and ensure there are no lumps.

Pour the filling on top of the graham cracker crust.

Place the spring form pan on a baking sheet. Bake for 1 hour or until the sides are set, but the center is just a little jiggly. Turn the oven off, leave the oven door open by inserting a wooden spoon into the door. Allow the oven to cool for 1 hour. This should help avoid cracking.

To make the topping:

Whip the cream and the sugar until you have almost achieved stiff peaks. Place the chocolate in a small bowl. Microwave in 30 second increments until the chocolate is soft, but not completely melted. Mix the remaining 2 tablespoons of cream into the chocolate to loosen it. Slowly add this to the whipped cream as you continue to whip it in the mixer.

Assembly: After the cake is completely cool. Spread the whipped cream on top. Sprinkle the coconut on top.

Refrigerate overnight.