This savory cheesecake is perfect when sliced relatively thin as an appetizer, but also works well for lunch or even as an entrée. Fans of our Northern Bagel will be familiar with its creamy, lightly salmony flavors.
4 Tbsp melted butter
1 large egg white
1 ½ cups crushed bagel chips
24oz cream cheese (bring to room temperature before mixing)
2. In a small bowl, combine melted butter, bagel chips, and egg white. Press the mixture into the bottom of a 10-inch spring-form pan. Bake for 8 minutes. Remove from the oven to cool, and adjust the oven to 250°F.
3. In a mixing bowl fitted with a paddle attachment, blend the cheese, sour cream, cornstarch, and salt until combined. Mix in the eggs. Remove the bowl from the mixer and fold in the smoked fish and chives. Pour mixture into the cooled crust.
4. Bake at 250°F for 1 hour, then turn off the oven and let sit in the oven (don’t open the door during this process) for an additional hour. Cool on a rack for at least 4 hours. Carefully un-mold (you may want to run a knife around the edge first) and refrigerate until ready to serve.
Tip: The flavor of the smoked salmon is more apparent as the cheesecake warms up after refrigeration, so you may wish to allow your slices to warm up a little before serving.
The above has been a common refrain while acquainting our customers with the deli cases. And now we can finally answer in the affirmative.
Jerky is here! Our beloved owner, Eric, always eager to listen to what the people want, then give them a better version than they expected, spent some serious one-on-one time with his home smoker developing these recipes, and is finally ready to present his work to the world!
Right now, we’re offering three flavors of Haus-smoked jerky, with plans to grow that list. Like all products at NWS, our jerky is made with the highest-quality—locally-sourced where applicable—meats, perfectly seasoned and processed by skilled hands.
Let’s take a closer look at each of the flavors:
Maple Bourbon Bison Jerky
Sometimes simple is better.
Our Smoked Maple Bourbon Bison Jerky follows that philosophy, letting mouthwatering strands of North American Bison Eye of Round speak for themselves, with just the right amount of maple syrup and bourbon, and a healthy dose of salt and pepper.
Maple Bourbon Bison Jerky is available in our deli for $19 1/2lb
Umami Tsunami Bison Jerky
Ride the savory wave!
Experience another side of bison, packed with a palate-awakening blend of flavors—Tamari, Worcestershire sauce, Sambal, Shio Koji, ketchup, and, of course, black pepper—and smoke-finished to perfection.
And it’s fun to say aloud.
Umami Tsunami Bison Jerky is available in our deli for $19 1/2lb
Wild Sockeye Salmon Jerky
Our savory-sweet Wild Sockeye Salmon Jerky will make your mouth water!
Flavored with a blend of ingredients that will remind longtime Smokehaus fans of our old sockeye gravlax—fresh ginger, fresh garlic, and lemon juice—and tied-together with sugar, and the potent umami combo of Sambal Oelek and Shio Koji, this sockeye salmon jerky is destined to be a hit.
There’s nothing fishy about it, except the Wild Sockeye flavor you love.
Wild Sockeye Salmon Jerky is available in our deli for $20 1/2lb
Our smoked jerky is a perfect answer to hunger right out of the deli case, or saved for later on. It’s smoked and dehydrated, so you can take it with you on the trails, on a plane, or in the car. We’ve priced it out to sell by weight, and rest assured, even a quarter-pound goes a long way.
Expect more flavors coming soon. Rumor has it Eric’s got Turkey Jerky on his mind.
For one of the slower weeks we’ve had in recent months, and for a week that I spent mostly off-duty as a Smokehauser, I’ve got a lot more than expected to tell you.
For example—and this isn’t even going to be one of the Things™—I just had the opportunity to proofread the introduction to a mock-up chapter for our cookbook proposal, written by our should-be poet general manager, Mary, and it was beautiful. The chapter is titled “Winter”—which is all the teaser you’re getting, for now—and her introduction, in classic Midwestern form, bundles up, grits its teeth, and takes a long, hard stare at and past the blankness and bleakness, to uncover the poetry of our longest season.
Personally, I’d still rather be hibernating, but Mary may have just sown in me the seeds of a new appreciation, and someday, you might get a chance to read what she’s written.
So what about these Things™, eh?
I hear you on that, friends. This week, the Things™ sort of speak for themselves, and I have some pictures, which are worth ~1,000 words, so I’ve also come to consider what I’m even doing here. Why even bother churning out these nouns and verbs, when a brief title and an image would suffice?
Because I care.
Also not one of the Things™. Just thought you’d like to know. Someone cares—me, specifically—about entertaining you. Which may not be much, but may be just enough.
We’re getting a new sink. I am not certain whether the events that brought this replacement into effect were exciting and explosive, or if we just took the wise path and replaced it before it snapped off, but I can tell you that this sink was hanging on for dear life, and the replacement is welcome.
We tried grease pencils as a substitute, we tried mindfulness about taking them out of our pockets, we used string to anchor them to their area of use, and time and time again, we were left with unsatisfactory results. Sharpie permanent markers are pricy little buggers, and yet they remain so important to how our business functions. White sharpie on butcher paper is just so legible (ungh!) and ballpoint pens stab holes in our wrap-jobs like it’s their job. But this time, we think we’ve got it right. We have lighter leashes for our markers. Here’s to saving some money on writing utensils this year!
Sockeye Buddies are now available.
I got to taste one fresh out of the smoker, and they are fantastic.
They’re made up of our wild-caught Smoked Sockeye Salmon, Smoked Atlantic Salmon, lemon juice, brown sugar, salt, pepper, and coriander, contained within a lamb casing.
The sockeye sticks come as part of a push from our owner, Eric, to stock our shop with more grab&go items that showcase our smoked fish and meats.
Meat sticks are a great way to do that, and are always well-received. Currently, we are rocking beef & pork adobada sticks (Big Jims), bacon-cheeseburger sticks (Royale With Cheese), Sockeye Buddies, and, of course, our classic Bison Buddies.
Sockeye Buddies are $3/stick. Big Jims & Royales are $2/stick. At time of press, Bison Buddies are still being sold by weight, at $25.99/lb, but that will be changing to a per-stick price in the next few weeks.
We want to run too many different specials.
So we’re just going to run them all, in a rotation, specifically on Wednesdays and Thursdays.
Wednesday’s special will rotate between the classic Hot Pastrami sandwich, Smoked Ribs, and a Brisket sandwich. Thursdays will feature a Hot Porketta sandwich, and will be a flex day for various other specials that we want to try out.
Check out our Twitter & Instagram profiles on those mornings to stay in the loop.
A 5 Things sub-list: my five favorite menu signs
So, Thing™ number five, is another list. I promise the recursion ends here. Flo, our powerhouse of paint, our fountain of font, our doodler-in-chief, has done it again and begun revitalizing our epic sandwich menu. Some love it, some don’t love it, some have a hard time reading it and I’m not going to make any assumptions either way about why that is, but regardless of where you stand on it, you will fall, because it is mounted on a wall and gravity.
What follows is my current favorite five menu boards. These are not necessarily my favorite sides or sandwiches, mind you, but they are all damned fine stacks of bread, meat, vegetables, and/or sauces in their own way.
Come check out the signs yourself. Until the next 5 Things™.