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The Honolulu Advertiser
Posted on: Wednesday, March 24, 2010

Duo offer jazzed-up take on Mom’s cake

 •  A slice of competition

By Wanda A. Adams
Advertiser Food Editor


Adina Guest, 23, chef de partie canape, The French Laundry, Yountville, Calif.

Hawai'i history: Lived in Honolulu 2004-2008. Moved here from Northern California to attend Kapi'olani Community College's culinary program. Degrees in culinary arts and pastry arts.

Local culinary influences: Besides KCC instructors such as Frank Leake, local chefs Ed Kenney, David Cladiero, Roy Yamaguchi, Alan Wong, John Matsu­­ba­ra.

On competing in the Bocuse d'Or: "The months spent training for the event taught me a lot about fine-tuning your skills, timing, teamwork and the thought process behind writing a menu ... The competition itself was unlike anything I had ever experienced. The sheer volume of the spectators and the noise was overwhelming and staying focused and cooking for the 24 of the world's greatest chefs ... is one of the most difficult things I've ever done. ... In times like this, you get to know what you're made of."

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Here's a recipe by Tim Hollingsworth and Adina Guest from February's Food and Wine magazine (for two more, see www.foodandwine.com and search for either name).

This is their sophisticated take on Hollingsworth's mother's cheesecake with canned cherries, his annual birthday treat. You need a springform pan (one with a removable bottom set in a fluted ring).


• Vegetable oil, for brushing
• 9 whole graham crackers, crushed
• 1/4 cup light brown sugar
• 1/4 teaspoon cinnamon
• 4 tablespoons unsalted butter, melted
• 10 ounces fresh goat cheese, softened
• 2 teaspoons fresh lemon juice
• 1 1/2 cups heavy cream
• 1/3 cup plus 1/4 cup granulated sugar
• Julienned zest from 2 navel oranges
• 1 teaspoon Champagne vinegar
• 1/2 cup honey, preferably wildflower
• 1 cup cranberries (4 ounces)
Lightly brush a 9-inch springform pan with vegetable oil. In a food processor, pulse the graham crackers, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pan and refrigerate until firm, 30 minutes.
In a bowl, beat the goat cheese with the lemon juice until creamy. Add the cream and beat until the mixture is very firm, about 3 minutes. Add ° cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or, preferably, over-night.
In a saucepan of boiling water, simmer the orange zest over moderate heat for 10 minutes. Drain and return to the saucepan. Add the remaining ¼ cup of granulated sugar and stir over low heat until the sugar is melted and the zest is glazed, about 2 minutes. Stir in the vinegar and transfer the candied zest to a small bowl.
Rinse and dry the saucepan. Add the honey and bring to a boil. Remove from the heat, stir in the cranberries and let cool.
Run a small, thin knife around the edge of the springform pan and remove the ring. Using a hot knife, trim the cake to a
6-inch square (serve the trimmings as snacks), then cut into 10 rectangles. Alternatively, cut the cake into wedges. Transfer to plates, garnish with the orange zest and honeyed cranberries and serve.