HOLIDAYS ARE SPECTACULAR AT

PHILADELPHIA’S MOSHULU RESTAURANT

Featuring Two Popular Recipes Offered by the Moshulu Chefs ….

Butternut Squash Soup and the White Chocolate Pumpkin Cheesecake

Philadelphia, PA (November 14, 2006) – Whether looking for a great meal, party venue or a great gift idea, the Moshulu restaurant/ship has everything to offer. The award-winning restaurant, permanently docked on the Penn’s Landing waterfront, will offer special menus for Thanksgiving and New Year’s Eve created by the culinary team of Executive Chef/Partner Ralph Fernandez, Executive Sous Chef Adam DeLosso and Executive Pastry Chef Ernie Rich. Plus, sharing in the holiday season festivities is naturally a special occasion just by being on this magnificent ship, built in 1904.

An easy solution to gift-giving for friends, family and business associates is a gift card from the Moshulu. This Four Diamond AAA award-wining restaurant, that is also one of the Top 15 Restaurants in Northeast America, is ideal. Gift cards can be purchased in any amount and ordered online at www.moshulu.com or by telephone at 215-923-2500. They can be picked up at the Moshulu or mailed directly to gift-giver or the recipient.

Adding the gourmet touch to any holiday meal, the culinary team at the Moshulu offers two of their most popular recipes -- Butternut Squash Soup and White Chocolate Pumpkin Cheesecake. Fernandez says, “Holiday cooking should be fun for those people who are hosts, and we are happy to offer these two menu items from the ship that are popular with our guests.” (See below)

Named one of the Top 15 restaurants in Northeast America by noted food critic John Mariani, the Moshulu is honored to have received several awards recently. These include the AAA Four Diamond Award ® in 2005 and 2006, the Best Dish of the Year 2005 at Philadelphia Magazine’s Philly Cooks event and the Wine Spectator Magazine Award of Excellence—the Moshulu has been recognized for its beautifully unique setting, outstanding food and service. The culinary team is Executive Chef Ralph Fernandez, Executive Sous Chef Adam DeLosso, and Executive Pastry Chef Ernie Rich.

The Moshulu is open daily for lunch, Sunday buffet brunch, and dinner. The ship is permanently docked in Philadelphia on the Penn’s Landing Marina at 401 S. Columbus Boulevard (between Lombard and Pine Streets). Parking is available adjacent to the ship in parking lots provided by Penn’s Landing. Private parties are available on the deck (heated in colder months) in one of the indoor private rooms or on the entire premises. For more information about the Moshulu, call 215-923-2500 or visit www.moshulu.com.

 

Roasted Butternut Squash Soup

Adam DeLosso, Executive Sous Chef, Moshulu Restaurant

Ingredients:

  • 1 Tablespoon of Unsalted Butter or Canola oil
  • 1 Medium Butternut Squash (about 2 & 1/4 lb Peeled, Seeded &
  • Chopped Rough)
  • 1 Medium Spanish or Vidalia onion (Diced 1/3")
  • 1 Rib Celery (Sliced thinly)
  • 1 Carrot (peeled & sliced thinly)
  • 1 Peeled Apple or Pear (cored, seeded & chopped rough)
  • 4-6 Cups Water or Chicken Stock
  • 1/4 Cup Maple Syrup
  • Pinch of Ground Allspice
  • Pinch of Curry Powder
  • Pinch of Cinnamon
  • Pinch of Cayenne
  • Salt to taste
  • Optional: Touch of cream & butter to finish

Directions:

In a 6 to 8 quart saucepan, heat butter or oil over medium heat until the butter foams or the oil shimmers. Add the onion, carrot & celery and sauté, continue cooking until the onion turns translucent (do not let brown, if it does, just add some water to the pan to stop the cooking).

Add the butternut squash & apple or pear and combine with the onion. Add the spices and let them heat through until their aroma is released. Add the water or chicken stock, maple syrup & salt and bring to the boil and turn the heat down to a slow simmer. Once the squash is softened (about 20-30 minutes) take off the heat. Use a hand held immersion or stick blender to blend the soup or let cool down and carefully blend in a food processor or blender until smooth. Adjust the seasoning.

NOTE: When blending the finished soup a tablespoon of butter & cream helps smooth the texture and round out the seasonings and adding a little voluptuousness. The soup should be thin enough to easily pour into bowls, reheating may thicken the soup, simply add more water or stock to the pot.

Makes approximately 2 quarts or (8) 1 cup servings

Pumpkin White Chocolate Cheesecake

Ernest Rich, Executive Pastry Chef, Moshulu Restaurant

Preheat to250°F/ Makes about 12


Ingredients :

Base Mix:

  • 1½ lbs Cream Cheese, softened
  • ¼ cup Sugar
  • 1 lb 4 ea Eggs
  • White Chocolate, melted and warm

Pumpkin Mix:

  • ¼ cup Maple Syrup
  • ¼ cup Bourbon
  • 1½ tsp Ginger
  • 1½ tsp Cinnamon
  • 1½ tsp Nutmeg
  • 1 cup Fresh roasted pumpkin puree

Directions:

To roast pumpkin: use smaller pumpkins for more flavor, cut pumpkins in half, remove seeds with a large spoon and place in greased roasting pan, cut side down. Roast at 350° until you see pumpkins start to collapse; they should feel soft when you press on them; let cool slightly. Scoop the flesh out and puree in a food processor until very smooth; set aside.

Base Mix: In mixer on low speed, mix cream cheese and sugar until smooth. Add eggs one at a time, scraping with a spatula between each addition. Add warm, melted white chocolate slowly and blend until smooth.

Pumpkin Mix: In a bowl, mix maple syrup, bourbon, ginger, cinnamon, nutmeg and one cup of the pureed pumpkin (save the rest in the freezer for future batches).

Add pumpkin mix to your base mix in mixer. Mix well and pour into 4 oz. muffin tins with greased paper muffin cups (makes about 12).

Bake cheesecakes at 250 degrees for about 25 minutes, or until they start to rise slightly and form little cracks in the top surface.

Remove cheesecakes from oven. Let cool, then refrigerate 2 hours. Carefully peel off paper, invert and garnish with crumbled gingersnaps, blackberry or raspberry sorbet and fresh blackberries.