November 2014

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creme brulee cheesecake

Recipe for 4
Time Prep: 1 hour
3lb cream cheese,
room temperature
9 eggs
3 cup sugar
6 vanilla beans
6 cup sour cream
620g All Purpose Flour
6g salt
100g sugar
22g baking powder
5g fresh sage, chopped
15g fresh thyme leaves
1 cup Arbequina OO
1 cup cold water
Thyme Syrup
(for Figs):
1 pint maple syrup
1 bunches thyme
3 pints water
1qt sugar
Cheesecake: All ingredients must be at room temperature before starting. The goal is not to incorporate any air into the batter, only to emulsify the ingredients (use a low speed on a stand mixer). The cream cheese can even be slightly warmed in the mircrowave before starting. Scare the bowl after each addition. Prepare molds by gently spraying with oil and cover the bottom with foil. Cream the cream cheese in a stand mixer with the paddle attachment. Add the eggs, gradually, until combined. Add the sugar, with the vainlla beans crumbled into it. Finally add the sour cream and mix on the lowest speed for at least a full minute until smooth. Pour batter into prepared mold and bake in a water bath for 15 to 20 minutes at 320F. Chill completely and unmold.
Crisps: Combine the cold water and the olive oil. In a separate bowl, combine all of the dry ingredients and herbs. Then pour, all at once, the mixed oil/water into this bowl. Mix vigorously until homogenous and until a slightly elastic dough forms. Accurately portion (about 22g, 1.5 tbsp. the dough and roll between 2 oiled sheets of parchment. Peel away the top layer, leaving the sheeted dough on the bottom sheet. Sprinkle liberally with sugar and bake at a low temperature until golden brown (350°F, 10-12mins). Store in an airtight container for up to 48 hours.
Thyme Macerated Figs: Bring the sugar, water, and maple syrup to a boil. Turn off the heat. Add the thyme and let steep for at least 10 min before straining the syrup. Pour the syrup over de-stemmed figs and refrigerate for 2 days before using. Keep figs submerged.
Hint: If figs are out of season, use frozen figs and 2 more pints of sugar in the syrup.
To Finish: “Glue” a crisp onto a plate using fig jam, or honey. Unmold the cheesecake adn brulee. Anchor figs, fresh from their syrup, onto the crisp. Garnish with a fresh sprig of thyme.

VC Polo Classic

The Veuve Clicquot Polo Classic was held at the Will Rogers Historic Park in Los Angeles on October 11th 2014.
Caroline Albertelli, Ashley Augenbergs, Alexandra Baben, Jacki Hydock, Lauren Wade, Ashley Novak at FIG & OLIVE Chicago’s Industry Night.

Yelloween 2014

Veuve Clicquot’s annual Yelloween extravaganza was held at FIG & OLIVE Newport Beach.
Guests learned how to make the Crème Brûlèe Cheesecake at at FIG & OLIVE Newport Beach.

3 Day Food Festival

The International Festival of Gastronomy called “Les Etoiles de Mougins” hosted over 100 “Top Chefs” from around the world in the hometown of FIG & OLIVE.
FIG & OLIVE Melrose Place is ready for the Fall season, complete with freshly picked pumpkins from a local farm in Los Angeles.



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