The Drawing Room
937 N Rush Street
Chicago
(312) 266-2694
www.lepassage.com


Lemongrass pumpkin cheesecake brulee, toasted macadamias
Yields 10 4 oz portions

Ingredients:
1 lb cream cheese
1/2 lb mascarpone cheese
1 1/3 cups sugar
4 eggs
1/2 cup sour cream
1 vanilla bean
zest of 1 lemon
1 small to medium pumpkin
1 stalk lemongrass
3 cups panko
1 stick butter
1 tsp ea:clove, nutmeg, allspice
1/2 cup and 3 Tbs brown sugar

Directions:
Peel, chop,and mix in a bowl the pumpkin, with the lemongrass, 1 Tbs butter, and 3 Tbs brown sugar. Place in roasting pan with 4 Tbs water, and cover with aluminum, roast for 2 hours @ 325, until all is mushy. Remove lemongrass, puree pumpkin, and pass through fine strainer, reserve.
In table top mixer, combine the cream cheese and mascarpone, for one minute. Add 1 and 1/3 cups sugar, continue for another 2 minutes. Slowly add the eggs, scraping down sides of bowl, in between each egg.
Fold in 1 cup of pumpkin puree, spices, sour cream, the scraped vanilla bean guts, and lemon zest, mix just to combine.
If needed, pass through strainer to remove any lumps.

Crust:
Mix by hand panko, remaining butter, pinch of ginger powder, and 1/2 cup, each brown, and white sugar. It should form a little ball when squeezed in the hand.
Line a muffin tin with parchment paper, and spray with pan spray. Evenly disperse the crust mixture along the bottom, and toast in oven for 15 or so minutes, until golden.
Once toasted, fill the tins with the cheesecake mixture, and bake 30 to 40 min in a 325 oven, until it starts to pull away from the sides.
Let cool, remove from tin.
For service, sprinkle sugar evenly across the top, caramelize with blowtorch, and sprinkle with coarsely chopped toasted macadamia nuts, or candy corns!


Bloody Orange Chocolate Truffles, Sesame, Coco Nib Crust

Ingredients:
1 cup blood orange puree
1 lb chopped semi-sweet chocolate
1/2 cup heavy cream
3 sheets gelatin
5 Tbs toasted sesame seeds
5 Tbs coco nibs

Directons:
In a double boiler, place chopped chocolate, begin to warm. In separate pot, scald cream, pour over chocolate. Stir until smooth and combined, pour out into a pan to cool to room temperature.
Place gelatin sheets into ice water to "bloom" for 5 min. When soft, add the gelatin to the orange puree, and warm over double boiler, until gelatin has melted. The orange will have to get hot for this to happen.
Place orange-gelatin mixture (in the same bowl) over an ice bath to firm up. Once solidified, remove from ice bath, pinch off and form little balls, the size of large peas, refrigerate.
Separate the chocolate into roughly 1 oz disks, and place the orange balls in the center, closing the chocolate around them, and rolling in your hands to tighten up, refrigerate. Once chilled again, sprinkle with coco nibs, then toasted sesame. Enjoy!


Sao Paolo Punch
In a punch bowl combine:
3 3/4 oz lemon juice
2 1/2 oz maple syrup
3 3/4 oz orange juice
1/2 oz Allspice Dram
3 3/4 oz Grand Marnier
7 1/2 oz Cabana
8 3/4 oz water

Stir to mix. Chill in the refrigerator for a few hours, or use the largest ice cubes available.


All Hallows
In a cocktail shaker combine:
3/4 oz lemon juice
1/4 oz spiced simple syrup (see below)
1 oz apple cider
3/4 oz ginger Domain de Canton
1 1/2 oz Cabana

Shake vigorously with ice and strain into a chilled cocktail glass.

For spiced simple syrup
In a sauce pan combine:
1 cup sugar
1 cup water
2 pieces star anise
2 cinnamon sticks
6 allspice berries
3 cloves

Heat over medium low, stirring to dissolve sugar. Simmer for five minutes. Refrigerate for five hours to allow spice to infuse. Strain.