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E-Newsletter ArchiveE-Newsletter ~ November 30, 2008 ~ Vol. 9, No. 4 This is the fourth regular mailing of the USC University Club E-Newsletter
Contents: 7. Other Events on Campus in December 8. Reciprocal Club of the Month – The Campus Club of the University of Minnesota
December, although a shortened month for all of us, is a very busy time If you haven't yet booked your holiday parties, now is the perfect time as we are filling up fast! Contact us at 213.740.2030 to make your arrangements. Club Hours: The Club restaurant will be open for Lunch only from December 8 through December 19.
Enjoy fruity, refreshing Beaujolais Nouveau from famed French vintner Georges DubŒuf now through the end of December when the club closes for the holidays. According to DubŒuf, this year’s vintage is superb, due to ideal growing conditions. Beaujolais Nouveau is made from 100% Gamay -- a thin-skinned grape with lower tannins. Wine drinkers enjoy its freshness on the palate. The wine pairs perfectly with casual food and is also known by gourmets as a great complement to a wide variety of holiday fare. The wine is available by the glass ($7.25) or by the bottle ($20). To place an order for a bottle, please call the club at (213) 740-2030.
The USC University Club, in conjunction with the USC Department of Transportation, will once again join the university-wide Toys for Tot Campaign to collect toys for underprivileged children. We will have a donation box set up in the foyer. Please bring in one new toy and drop it in! For your information, toys can also be deposited at every gate of entry on the university campus. For more information, please email Stephanie Helper (helper@usc.edu) or call her at (213) 740-5208.
Our annual USC University Club Holiday Party, which we plan in conjunction with the USC Thornton School of Music’s Winter Gala, is SOLD OUT. However, all hope of attending is not lost. There are always a number of last minute cancelations so we have started a waitlist. The party is on Wednesday, December 3, 2008, and starts with a cocktail reception in the Courtyard at 4:30 p.m., followed by a prix-fixe dinner in the Dining Room and then a pre-Gala performance of holiday songs by a Thornton Mixed Octet. The Winter Gala gets underway at Bovard at 7:30 p.m. The event is $37.50/person and included tax and gratuity. To get on the waitlist, please email Stephanie Helper (helper@usc.edu) or call her at (213) 740-5208.
Starting Monday, December 8, 2008, through Thursday, December 18, 2008, the University Club will be taking orders for our special holiday food offerings – from homemade pies to three kinds of tamales. These items are meant to compliment your own home menus or to wow a hostess or two. Items offered this year are:
Desserts: Pumpkin Pie (serves 6-8) $17.00 Pecan Pie (serves 6-8) $21.00 Persimmon Pudding (serves 10-12) $29.00 Pumpkin Cheesecake (serves 12-14) $30.00
Homemade Tamales: All Tamales are $25.00 per dozen Beef Pork Verdura with Thickened Cream Sweet Tamales
Fresh Salsas: $4.95 pint Red (mild) Pico de Gallo (mild) Green (medium) Chipotle (hot)
Artisan Breads: Pain au Levain - $5.50 Rustic French - $5.50 Rosemary and Kalamata Olive - $6.95 Asiago and Parmesan Cheese - $7.95
Hand Made Truffles: Yvan Valentin’s wonderful pieces of chocolate nirvana have won over many of our members over the years, and this year it’s your turn to try them! These handmade truffles are available in ½ pound, one-pound and two-pound gold ballotins in a variety of velvet-y, chocolate flavors. We also offer a small four-piece “sweet gesture” box -- the perfect way to show appreciation for a colleague or friend.
*The Nina boxes are very elegant but just different enough to make the recipient take notice that what's inside can only be incredible. We will have a few on display in the restaurant. Come see for yourself!
NOTE: Please allow 48 HOURS for all orders.
Last time for pickup is 2:00 p.m. on Friday, December 19, 2008.
The University Club joins the Center for Excellence in Teaching and the USC Office of the Provost in hosting a complimentary orientation breakfast to reveal strategies for competing of funding from the Fund for Innovative Undergraduate Teaching (FIUT) on Wednesday, January 21, 2009, 7:30 a.m. to 9:00 a.m., in the Pub Room at the University Club. Your hosts will be Gene Bickers, Associate Vice Provost for Undergraduate Programs, and J. Lawford Anderson, Director of USC’s Center for Excellence in Teaching. Panelists, who’ve succeeded in gaining funding in the past, include Kathi Inman Berens, USC College Writing Program, and Patrick James, School of International Relations. There will be a follow-up afternoon tea, hosted exclusively by CET and the Office of the Provost, at the University Club in Room B, on Tuesday, January 27, 2009, 3:30 p.m. to 5:00 p.m. to answer any lingering questions applicants may have. About the FIUT: The Office of the Provost solicits proposals for projects designed to enrich and expand the classroom experience for first-year undergraduates. During the current proposal cycle, the fund is devoted specifically to projects which affect students in the first year of study. All full-time faculty (tenure-track and non-tenure track) are eligible to apply. Awards may range up to $15,000. RSVP to the Orientation Breakfast by Thursday, January 8, 2009, to: Dana Coyle at (213) 821-3925, or email Dana at coyle@usc.edu.
7. Other Events on Campus in December Wednesday, December 3, 2008, 12:00 p.m. to 12:50 p.m. What Matters to Me and Why featuring Wayne Glass Find out what’s important to Wayne Glass, a specialist in American national security and international arms control. Location: Ground Zero Performance Café Admission: Free For more information, please call (213) 740-6110 Saturday, December 6, 2008, 11:00 a.m. to 1:00 p.m. Urban Debates League Kick-Off Hear all about plans for two exciting new programs from USC and the Los Angeles Unified School District: the USC Neighborhood Debate League and the Los Angeles Urban Debate League. Location: Bovard Auditorium Admission: Free For more information, please call (213) 740-7413 Thursday, December 11, 2008, 11:30 a.m. to 12:30 p.m. Spoil Your Kids for the Holidays…Or Should You? Find out why it might not be such a good idea to overindulge your children during the holidays. Location: University Religious Center, Fishbowl Chapel Admission: Free For more information, please call: (213) 821-0800
If you’re planning a trip to Minneapolis, you might want to pay a visit to the University of Minnesota’s Campus Club, “Where the University Community Meets.” The Campus Club is conveniently situated inside the lovely, historic Coffman Memorial Union building in the center of campus. The stated purpose of the Campus Club is “to facilitate and enhance the missions and activities of the University community.” The Club provides a common, informal gathering place for community interaction, rooms for social and business meetings, and facilities for dining and receptions. There are no overnight accommodations, but several dining options. The Servery not only offers the best cafeteria food in the Upper Midwest for lunch, but also offers a daily luncheon menu. For dinner, there’s The Café Bar, where the menu includes a delicious array of appetizers, entrees and desserts, and the fully-stocked bar is available for just cocktails or to complement your dinner meal. It’s also a fun spot to host a wine dinner, as many members have in the past. Contact Info: The Campus Club at the University of Minnesota 403 Coffman Memorial Union 300 Washington Avenue SE Minneapolis, Minnesota 55455 Reservations: (612) 626-7788 Main office: (612) 625-9696
How to Visit a Reciprocal ACUC Club:
Please call the USC University Club Business Office at 213-740-8345 to request an ACUC card. Before visiting a reciprocal club, please remember to telephone ahead to introduce yourself as a member of the USC University club, confirm the club’s hours, services and make reservations. Individual clubs may have restrictions in the use of their facilities or in the frequency of visits. When you call, be sure to inquire about any restrictions that may apply. To find out more about the ACUC network of clubs or to find a club in or near your travel destination, please check the ACUC website at www.acucclubs.org frequently for the most up-to-date information.
9. Recipe of the Month About a year ago, we started researching a new cheesecake to serve in the restaurant. So I did what I usually do, I started googling one afternoon in search of some inspiration. What I found was that there are about as many varieties of cheesecake out there as there are cooks making them. What I wanted was something not too sweet but light – reminiscent of the ricotta cheesecakes I used to eat at Italian delis on the east coast. I started with a recipe that I found at Cook’s Illustrated and added a few things, cut back on a few others, and viola!
Four Cheese and Lemon Cheesecake with Hazelnut Crust (Adapted from Cook’s Illustrated)
Crust 2 ounces hazelnuts (generous 1/3 cup), toasted, skinned, and cooled 3 tablespoons granulated sugar 5 ounces graham cracker crumbs 3 tablespoons unsalted butter , melted and kept warm
Filling 1 tablespoon grated lemon zest 1/4 cup lemon juice 1 1/4 cups granulated sugar (8 3/4 ounces) 1/2 pound cream cheese, cut into rough 1-inch chunks and left to stand at room temperature 30 to 45 minutes 1/2 pound ricotta cheese, left to stand at room temperature 30 to 45 minutes 4 ounces mild goat cheese , left to stand at room temperature 30 to 45 minutes 4 ounces mascarpone cheese 4 large eggs , room temperature 2 teaspoons vanilla extract 1/2 cup heavy cream
Lemon Curd 1/3 cup lemon juice 2 large eggs 1 large egg yolk 1/2 cup granulated sugar (3 1/2 ounces) 2 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled 1 tablespoon heavy cream 1/4 teaspoon vanilla extract pinch table salt
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, process hazelnuts with 3 tablespoons sugar until finely ground and mixture resembles coarse cornmeal, about 30 seconds. Add graham cracker crumbs and process until mixture is finely and evenly ground, about 30 seconds. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch square pieces heavy-duty foil; set springform pan in roasting pan.
2. FOR THE FILLING: While crust is cooling, process 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar.
3. In standing mixer fitted with paddle attachment, beat cream cheese and goat cheese on low to break up and soften slightly, about 5 seconds. With machine running, add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, about 3 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bowl well after each addition. Add lemon juice and vanilla and mix until just incorporated, about 5 seconds; add heavy cream and mix until just incorporated, about 5 seconds longer. Give batter final scrape, stir with rubber spatula, and pour into prepared springform pan; fill roasting pan with enough hot tap water to come halfway up sides of springform pan. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, and instant-read thermometer inserted in center of cake registers 150 degrees, 55 to 60 minutes. Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in water bath in oven for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2 hours.
4. FOR THE LEMON CURD: While cheesecake bakes, heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.
5. TO FINISH THE CAKE: When cheesecake is cool, scrape lemon curd onto cheesecake still in springform pan; using offset icing spatula, spread curd evenly over top of cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove sides of springform pan and cut cake into wedges. (If desired, to remove cheesecake from springform pan bottom, slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate.) STEP BY STEP: Judging When the Curd is Cooked
1. At first, the curd will appear thin and soupy.
2. When the spatula leaves a clear trail in the bottom of the saucepan (which quickly disappears), the curd is ready to come off heat.
3. If the curd continues to cook, it will become thick and pasty, and a spatula will leave a wide clear trail.
That about wraps it up for this issue. |
