Recipes

Kettle corn

- 1/3rd cup of popcorn

- 3 tbsp vegetable oil
- ¼ cup sugar
- Pinch of salt

To make the corn,

1. Put the vegetable oil in a pot on medium high heat, throw in a few kernels to let you know when
the vegetable oil is hot enough.
2. When the kernels pop, add the rest of the popcorn and the sugar.
3. Put the lid of the pot on and shake to prevent the sugar and popcorn from burning.
4. When there is more than 1 second in between individual kernel pops, dump onto a baking sheet
with an optional wire rack to prevent sticking, and separate the kernels to prevent them from
sticking to each other.
5. Let cool.

Cajun popcorn shrimp

- 2lbs raw shrimp

- 1 1/3 cup flour
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp white pepper
- 1 ½ tbsp salt
- 1 ½ tbsp black pepper
- 2 tbsp cayenne pepper
- 2 tbsp paprika
- 2 tbsp oregano
- 2 tbsp thyme
- Enough eggs for an egg wash
- Enough neutral oil to fry

To make the shrimp,

1. Preheat oil to 350 degrees.

2. mix the flour, onion powder, garlic powder, white pepper, salt, black pepper, cayenne pepper,
paprika, oregano, and thyme in a bowl.
3. Put the eggs in a different bowl and scramble.
4. put the shrimp in the egg bowl.
5. Take the shrimp out and let them stop dripping, then put them in the seasoning.
6. Take the shrimp from the dry seasoning, shake them off a little bit, then put them in the oil.
7. Fry until brown.
Cheese Cake

- Crust
o 1 ¼ cup crushed graham crackers
o 2 tbsp granulated sugar
o 1 tsp salt
o Optional nutmeg
o ¼ cup melted unsalted butter
- Filling
o 32 oz cream cheese
o 1 cup granulated sugar
o 4 whole eggs
o 1 egg yolk
o ¼ cup heavy cream
o ¼ cup crème fraiche (sour cream)
o 2 tsp vanilla extract
o Pinch of salt
o 2 tbsp cornstarch.

To make the cake

Crust

1. In a bowl mix the crushed graham crackers, granulated sugar, kosher salt, and optional grated
nutmeg.
2. Mix in unsalted butter until thoroughly combined.
3. Generously grease a 9” springform pan with oil and dump the graham cracker mixture in.
4. Using anything flat, press the crumble into a firm even surface.
5. Place in a oven preheated to 350 and bake for 8 minutes
6. Remove and let cool completely

Filling

1. A large mixing bowl (stand mixers also work), beat together softened cream cheese with
granulated sugar.
2. When creamed, blend in the eggs one at a time followed by the egg yolk.
3. Once the egg is fully incorporated, whisk in heavy cream, sour cream (crème fraiche), vanilla
extract, salt, and cornstarch.

Assembly

1. Pour the filling onto the completely cooled graham cracker crust.
2. Cover pan with tin foil and place into the bottom of a roasting dish.
3. Pour enough boiling water into the roasting dish to come 1 inch up the springform pan.
4. Place into a 325 degree oven for 1.5 hours until set but slightly jiggly.
5. Once done, open the oven door and let sit in the water bath for 45 minutes.
6. Remove and place onto a wire rack to cool the rest of the way.
 7. Once cooled completely, cover with plastic wrap and chill overnight and up to 2-3 days. Carefully
remove the cheesecake from the pan and place on a board to cut.

Descriptions

In our project, there are 3 main themes, those being the beach, the cities and the mountains The kettle
corn was chosen to represent the mountains, as it is made a lot as a snack in the Appalachia region of
America. Kettle corn is a sweet version of regular popcorn, cooked in sugar. This causes a thin layer of
caramel to form over the popcorn as the sugar is cooked. It tastes sweet and a little bit salty.

The popcorn shrimp was chosen to represent the beach. It is a Cajun style popcorn shrimp. It contains
several spices commonly used in Louisiana food. It has a tiny bit of kick from the spices, and when it first
comes off the stove it is a little crunchy.

The cheese cake was chosen to represent the city and is a new York cheese cake with a graham cracker
crust. I haven’t tried it yet because it had to rest in the fridge but the video I got the recipe from it is
described as rich and creamy.