■CHEF'S CORNER “Flavor Bomb” Flavor Bomb –that is what one of the judges said about this dessert on one of my episodes of Chopped. He thought “flavor bomb” was a bad thing but it turns out it’s a huge success! And besides, flavor bomb sounds great. I took it as a compliment. It’s basically a combo of cheesecake, CHEF NATASHA POGREBINSKY baklava, all wrapped up in filo dough and deep fried. It’s not as labor intensive as it sounds, and it will definitely impress your dinner guests. You can also try it at The Starlight on Grand Street in Williamsburg, where you’ll find me cooking up steaks, burgers and flavor bombs on the weekends! Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC Exec. Chef at The Starlight, Williamsburg www.bearnyc.com I www.ChefNatasha.com Ingredients: Filo dough sheets, #7 Beaten egg ½ lb cream cheese ¼ lb ricotta cheese ½ cup chopped mixed nuts ½ cup dry fruit (apricot)- chopped 1 cup pitted cherries in syrup 1 table spoon of honey 1 lemon – zested ½ cup sugar Confectioners’ sugar for decorating Deep-fryer or Table-top Fry-o-lator Prep: Mix in a bowl: ricotta, cream cheese, sugar, zest, nuts, dry fruit Cut the filo sheets in ½ so you get two rectangles. Put 3 sheets down on a flat surface, spoon in about 5 ounces of filling mix. Wrap up the sheet like an eggroll, brush the ends with egg wash to seal it. Chill in the fridge for about an hour. Pre-heat the fry-o-lator to 375 degrees. Plate the rolled up cake seam side down in the fry basket. Lower into the oil about half-way so that the seam seals up, about 30 seconds. Submerge the rest of the roll for about 1.5 minutes or until golden brown and crispy. Drain on a towel or rack. Serve hot, top with cherries and powdered sugar.
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