Summerlicious at Jump

Last night, Josh and I went on a quadruple date with a group of friends to Jump Restaurant in Toronto. Right now, a number of restaurants are participating in Summerlicious, an annual promotion where restaurants around the GTA offer reduced prix fixe menus. Jump is always a popular Summerlicious spot.

For my appetizer, I chose the peekytoe crab cake.

Entrée - salmon with summer corn and butterbean succotash salad, watercress and dill cream.

Last but definitely not least, dessert. I was giddy excited for my treat of the week:

Amaretto chocolate marquise cake. This is a chocolate lover’s dream come true but the best dessert at the table was definitely the phyllo-wrapped white chocolate cheesecake that a friend ordered. Have you ever eaten warm cheesecake? If not, you need to, like, right now.

Luckily, the people at Jump were kind enough to provide a recipe.

Ingredients:
1/4 cup melted unsalted butter
2 cups cookie crumbs
24 oz (3 bricks) cream cheese, softened
4/5 cups granulated sugar
4 whole eggs
1 tsp vanilla
3/4 cups 10% cream
225g white chocolate, broken into pieces
3 tbsp melted butter
1 package phyllo pastry

Directions:
1. Mix butter and cookie crumbs and press the mixture into the bottom of a 12-inch foil lined pan to form a crust. Refrigerate for 20 minutes.
2. In a bowl, mix cream cheese with sugar. Mix in eggs and vanilla.
3. Meanwhile, warm the cream in a small saucepan over low heat. Gradually add in the melted chocolate, stirring constantly, until all chocolate is melted.
4. Add melted chocolate to cream cheese and mix. Pour batter into the pan.
5. Bake at 300° for one hour. Remove from oven and allow to cool for two hours.
6. Cut cheesecake into 18 wedges. Spread one sheet of thawed phyllo pastry dough on a flat surface and brush with melted butter. Place another sheet on top of the first sheet and brush with melted butter.
7. Wrap each piece of cheesecake with two layers of buttered phyllo sheets.
8. Place wrapped cheesecake slices on a buttered non-stick baking sheet. Bake in a pre-heated oven at 400° until golden.

Maybe one day I’ll attempt this but, honestly, I don’t know if I have enough will power to have 18 pieces of cheesecake lying around the house.

Overall, I was a fan of Jump. The food was good and the service was excellent. I’m the kind of person who is usually satisfied with service so I’m not exactly a tough sell but everyone else agreed that our waiter was really helpful and accommodating. Go to Jump if you get the chance!

After dinner, we headed back to Oakville for some drinks. We got home pretty late so I planned to take a later Body Pump class this morning. Unfortunately, I’m cursed with the inability to sleep in and ended up waking up at 7 a.m. anyway. I was feeling pretty groggy until a much needed Tim Hortons run.  

Body Pump was okay. The instructor wasn’t the most motivating I’ve ever had but the class went by surprisingly quickly. After Pump, I ran 2 miles at 6 mph on the dreadmill. Even though the AC was blasting, it was really sticky in the gym probably because it’s 35° and humid outside. I don’t think I’ve ever sweat that much during a workout, even while running outdoors on a hot day. Yuck!

Plans for the rest of the day — tutoring, publishing homework, reading, early bed time. Exciting stuff!