Famous Barr Cheesecake St Louis Recipe 355

FAMOUS BARR CHEESECAKE - ST LOUIS RECIPE - (3.5/5)

Famous Barr Cheesecake - St Louis Recipe - (3.5/5) image

Provided by John W

Number Of Ingredients 14

Ingredients

2 envelopes unflavored gelatin
1 cup plus 1 tablespoon granulated sugar, divided
1/4 teaspoon salt
2 eggs, separated (see note)
1 cup milk
1 teaspoon grated lemon zest (colored portion of peel)
3 cups (24 ounces) cream-style cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons butter, melted
1/2 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup heavy cream

Steps:

Mix together gelatin, 1 cup sugar and salt in the top of a double boiler. Beat together egg yolks and milk; add to gelatin mixture. Cook over simmering water, stirring constantly until gelatin is dissolved and mixture thickens, about 10 minutes. Remove from heat; stir in lemon zest. Let cool. Force cottage cheese through a fine sieve. Add to gelatin mixture along with lemon juice and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Meanwhile, in a large bowl, mix melted butter, remaining 1 tablespoon sugar, graham cracker crumbs, cinnamon and nutmeg; set aside. Stiffly beat egg whites. In another bowl with clean beaters, beat cream until soft peaks form. Fold together whites and cream, then fold into chilled gelatin mixture. Turn into 8-inch springform pan; sprinkle top with crumb mixture. Chill until firm.

FAMOUS BARR'S FRENCH ONION SOUP

Famous Barr's French Onion Soup image

One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy! Famous-Barr's French Onion Soup

Provided by Bill Hilbrich

Categories Cheese

Time 4h25m

Yield 4 quarts, 16 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour (such as Wondra) or 3/4 cup instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)

Steps:

Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
(The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth.
Stir into boiling soup.
Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
If desired, pour into ovenproof crocks or bowls.
Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.

Nutrition Facts : Calories 145.8, Fat 6.5, SaturatedFat 4, Cholesterol 15.2, Sodium 1086, Carbohydrate 18.4, Fiber 2.9, Sugar 6.1, Protein 4.6

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