Chef Keith Krem from Kremmer's Cafe & Catering, llc. showed viewers how to prepare three of the cafe's specialties on 69 News at Sunrise on Friday, March 20th, 2009. The theme of their visit was one of Lent and Easter. The first two recipes are meant to be tasty dishes served during Lent. They said that the Carrot Cheesecake is more of a “you have reached the end of Lent, here is a great Easter dessert."  

Recipe 1 – Sun Dried Tomato Hummus:

Ingredients:
1 can chickpeas (15 oz.), drained
3 tablespoons sun dried tomatoes in oil
2 tablespoons roasted garlic
2 teaspoons parsley
2 tablespoons olive oil
2 tablespoons lemon juice

Directions:
1. In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water until desired consistency.

Serve immediately with hot pita bread, veggies, or pita chips.
 
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Recipe 2 – Soy Honey Glazed Salmon:

Ingredients:
Glaze
¼ Cup of Honey
¼ Cup of Soy Sauce
3 Tablespoons fresh lime juice
2 Tablespoons water
1 Tablespoon plus 1 Teaspoon of Dijon Mustard

Salmon
1 to 2 tablespoons vegetable oil
4 (6-ounce) pieces salmon fillet, skin removed
Black sesame seeds, for garnish

Directions:

In a small bowl, whisk together honey, soy sauce, lime juice, water, and mustard.

In a small non-stick skillet, heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through.

Transfer salmon to 4 plates.

Add honey mixture to skillet and simmer, stirring occasionally, until it reaches a glaze-like consistency.

Pour the glaze over salmon and sprinkle with black sesame seeds.

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Recipe 3 – Carrot Cheesecake:

Ingredients:

Cheesecake

16 ounces cream cheese(at room temp)
¾ cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

Carrot Cake

¾ cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 ½ ounce)can crushed pineapple , well drained with juice reserved
1 cup pureed carrots

Pineapple Cream Cheese Frosting

2 ounces cream cheese,  softened
1 tablespoon butter, softened
1 ¾ cups powdered sugar
½ teaspoon vanilla
1 tablespoon reserved pineapple juice

Directions:
To make Cheesecake:
1. In large bowl of electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth.
2. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

Meanwhile prepare Carrot Cake:
3. In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
4. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
5. Stir in drained pineapple, carrots, coconut and walnuts.

Combine Batters:
6. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
7. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
8. Repeat with remaining cream cheese batter, spreading evenly with a knife.
9. Do not marble with a knife.
10. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
11. Cool to room temperature, then refrigerate.

While cake is cooling, prepare Pineapple Cream Cheese Frosting.
12. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
13. Beat until smooth and of spreading consistency.
14. Once cake has cooled, frost top of cheesecake.
15. Refrigerate 3 to 4 hours before serving.

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