HAPPY HOLIDAY'S!
From all of us at Rapoport's Restaurant Group
As the holiday's are almost here we truly hope that you and your family are enjoying a wonderful time with family and friends. If we can help you and your guests enjoy a lunch or dinner - or just a quick drink to celebrate - please let us know. All of our restaurant staff are in the holiday spirit to make you season just a little brighter and happier. Call us today and let us know how we can help you celebrate!
Bogart's Bar & Grille at Muvico Palace 20 in Boca Raton: (561)544-3044 or (561)544-4695
OPUS 5 at the Shops at Boca Center: (561)544-8000
Henry's at Addison Place in Delray: (561)638-1949
Clematis Social at 223 Clematis Street in West Palm Beach: (561)655-6520
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Friday, December 19, 2008
Friday, December 12, 2008
Henry's Staff Wishes You A Very Happy Holiday Season!
Stop in to Henry's to say hello and have a relaxing dining experience; and unwind from some of the holiday hustle and bustle.
While you are dining or just having a cocktail take care of that special someone with a Henry's gift certificate, which is now the best bargain in town. Buy $100 worth of certificates and you will receive $25 FREE - to use or give as a gift.
While you are dining or just having a cocktail take care of that special someone with a Henry's gift certificate, which is now the best bargain in town. Buy $100 worth of certificates and you will receive $25 FREE - to use or give as a gift.
As always we strive to provide a wonderful dining experience for the whole family and are delighted to see all the smiling faces of all ages.
As the holiday season is upon us, please come by -- all of us here in the Henry's family wish you and your family a safe and happy holiday -- See you at Henry's!
As the holiday season is upon us, please come by -- all of us here in the Henry's family wish you and your family a safe and happy holiday -- See you at Henry's!
Monday, December 8, 2008
Perfect Pumpkin Cheesecake Recipe
THE PERFECT HOLIDAY PUMPKIN CHEESECAKE
Ingredients
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped
by Henry's in Delray
Ingredients
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped
Directions
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
Wednesday, December 3, 2008
BOGART'S WELCOMES CHILDREN UNTIL 2 PM!
The time has finally arrived where you and your family can dine in for Lunch at Bogart’s Bar & Grille. Beginning December 13, 2008, Children of any age, accompanied by a parent, are welcome to eat in our restaurant for lunch everyday of the week (until 2 p.m.). This change has been a frequent request from customers for the last 8 years. Hop in the elevator or take a ride up the escalator from 11am to 2pm to receive your brand new children’s menu. We are excited to have your kids of all ages experience one more dinning pleasure in our family of restaurants. We look forward to meeting them soon.
Sincerely,
Your Loving Staff of Bogart’s Bar and Grille
Sincerely,
Your Loving Staff of Bogart’s Bar and Grille
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