Pie, pasta and cocktail recipes from Salem, Oregon, restaurants

Salem, Oregon ~ Photo by Ron Cooper
Need a recipe for your holiday party? Try one of these dishes created by some of Downtown Salem, Oregon’s, finest chefs, bartenders and bakers. 
ACME Café’s Pumpkin Pie Cheesecake with a Gingersnap Crust

About the baker:
Jenelle Taylor is ACME Café’s in-house baker. ACME Café, located in Salem, Oregon, serves breakfast, lunch and dinner. 
Yields: 9” Cheesecake
Crust Ingredients: 
-    2 cups ground gingersnap cookies
-    1/3 cup melted butter
Cheesecake Ingredients:
-    1 ½ cups sugar
-    1 ½ lbs. cream cheese, softened
-    2 teaspoons vanilla, pure extract
-    2 cups canned pumpkin
-    2 teaspoons pumpkin pie spice
-    4 eggs
Directions for crust:
-    Melt butter and mix with ground cookie crumbs; press mixture into a 9-inch cake pan
Directions for cheesecake:
-    Beat cream cheese and sugar until smooth; add vanilla and eggs, beat until smooth
-    Add remaining ingredients and continue to beat until completely smooth
-    Pour mixture into prepared pan with the gingersnap crust
-    Bake the cheesecake in a water bath (Set the cheesecake pan inside of a larger pan; fill the larger pan with water until it comes halfway up the cheesecake pan)
-    Bake at 325 F for approximately 90 minutes
-    Remove cheesecake from the oven when it looks set, but not cracked
-    Finish with whipped cream

tableFIVE 08’s Crown of Thorns Cocktail

About the Bartender:
Rob Drinkenstein works at tableFIVE 08 in Downtown Salem, Oregon. He has tended bar in Salem for more than 30 years. He would love to make a cocktail for you! 
-    1.25 oz. Crown Royal
-    .75 oz. Triple Sec
-    1 oz. simple syrup
-    Juice of ½ lemon
-    Juice of ¾ orange
-    Shake ingredients in mixing glass and strain into a martini-style glass
-    Finish with a clove-scented sugar rim (½ cup sugar, ½ teaspoon ground clove)
-    Garnish with orange wheel and clove thorn

Gamberetti’s Soprano – Pasta and Chicken in Smoked Red Pepper Cream Sauce
About the Chef: Chef Alex works at Gamberetti’s in Salem, Oregon. The restaurant uses fresh and local foods, farms and wineries. 
Yields: 10-12 servings
-    5 red bell peppers (roasted, peeled and pureed with ½ cup of water)
-    1 Tablespoon minced garlic
-    2 oz. olive oil
-    Salt to taste
-    1 quart heavy cream
-    Parmesan cheese as needed 
-    Pinch of chili flakes
-    20 oz. cut chicken (bite size)
-    Penne Pasta as needed
-    Heat oil in a large sauce pan on medium heat
-    Cook the chicken fully and sweat the garlic and chili flakes (they burn easy, so keep an eye on it)
-    Add red bell pepper puree
-    Let simmer for about 5 minutes
-    Add heavy cream, reduce heat 
-    Add cheese to your preference
-    Toss in pasta