Wipe the Smile ON Your Face: Local Chefs Sharing Holiday Recipes

November is more than pumpkin spice. It’s a time to celebrate with friends and family, and there’s no better way to do that than with a great home-cooked meal. We turned to some of the local Flagstaff chefs that thrive in our high-mountain town to help provide inspiration this holiday season.

Flagstaff relishes in culinary delights year-round, with more than 200 restaurants, including eight award-winning craft brewers and four James Beard semifinalists. These restaurateurs, brewers, mixologists, bakers, chefs and others are a significant factor in what makes Flagstaff the favorite Arizona road-trip destination for visitors from far and wide.

Discover Flagstaff encourages visitors to check out our town’s many dining gems with the Wipe the Smile ON Your Face campaign during the holidays and throughout the year.

We asked some of our friends in local kitchens to share a special recipe they recommend for the holidays.

Chef Dara Wong at Shift Kitchen and Bar is known for her desserts, not to mention her wildly popular weekend bake sales the first Saturday of each month. She shared the steps to make a Cranberry Swirl Cheesecake.

Chef Tony Cosentino from Josephine’s Modern American Bistro, a Flagstaff staple for more than 20 years, picked Poblano Butternut Soup to share this season. FBN

By Ryan Randazzo

Ryan Randazzo is the marketing and media relations project manager for Discover Flagstaff, the city’s destination marketing organization.

Cranberry Swirl Cheesecake

Cranberry puree:

• 2 C Cranberries
• 2/3 C Sugar
• 2/3 C OJ
• 2 Tablespoon orange zest
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 4 teaspoon vanilla

Cook in saucepot at medium heat until thick.

Strain. Cool. Refrigerate for minimum of 2 hours or till completely cool.

Crust:

• 1 1/3 C Graham cracker crumbs
• 1 Tablespoon Sugar
• ½ teaspoon cinnamon
• ¼ C butter, melted

Set oven to 350 degrees.

In a mixing bowl, combine crumbs, sugar, cinnamon, and melted butter.

Mix with a spatula until combined.

Filling:

• 32 oz cream cheese
• 1 C sugar
• 4 eggs
• 1 C sour cream
• ½ C Cream
• 1 Tablespoon vanilla

In a 10-inch springform pan, spray or butter the pan and line the bottom with parchment.

Press crust mixture into pan and bake for 8 minutes. Cool.

Make cheesecake filling recipe.

Put 1/3 cheesecake filling into pan. Dollop with 1/3 of the cranberry puree. Repeat until filled. Swirl with knife trying not to scrape the bottom. Bake in a water bath covered with foil for 1 hour and 15 minutes or until almost set (middle should be a little jiggly).

Cool completely out at room temperature and then place in refrigerator for a minimum of 2 hours.

Shift Kitchen and Bar is at 107 N. San Francisco St., Flagstaff. https://shiftflg.com/

Poblano Butternut Soup

• 2 each, poblanos, roasted, peeled and seeded
• 1 large onion, diced
• 1 TB garlic, minced
• ¼ cup olive oil
• 1 Tablespoon rosemary minced fine (fresh preferred)
• 1 teaspoon ginger, minced
• 2 butternut squash, seeded, roasted, peeled
• 1 quart chicken stock
• 2 each bay leaves
• 2 TB honey (or to taste)
• 6 oz cream cheese
• Salt and pepper

Cut butternut squash in half (carefully as to keep all your fingers intact)   

Scoop out seeds. Place face down on a sheet pan with a little water and roast at 400 degrees until tender, 20 to 30 minutes. Let cool until it is easy to handle and peel off skin.   

In a stock pot heat olive oil and add onion, garlic and rosemary, and ginger. Sautee until soft preferably with a submersion mixer. Salt and pepper to taste Server with a lime wedge for a fresh bit of zing and toasted pepitas for a little texture.

Josephine’s Modern American Bistro is at 503 N. Humphreys St., Flagstaff. https://www.josephinesrestaurant.com/