Tags: birthday, Teenager
I’ve had a lot of difficulty composing this post, after all it isn’t every day that your biggest-little one turns 13. I’ve had a lot of things in my mind that I want to say to her. She’s heard them all before a million times – yet one can never hear that they are loved too many times.
I’m not sure where to start. My beautiful daughter has far exceeded my expectations. Her sweet smile is all I need at the end of a tough day. Lexy is so bright and intelligent and charming – she has a soft spot for babies and animals and they naturally gravitate to her.
I am so unprepared for her to grow up – I’ve said this every year. I wanted her to stay three, because when she was three, she was goofy, and cuddly and wanted nothing more than to be with her Mom. Now she’s a teenager (EEK!), who’s still just as goofy, cuddles on occasion and wants nothing more than to be with her iPod… sometimes it feels like she no longer needs me.
I’ve tried to teach her the best I can about the things I know. How important family is, especially Sisters. When you have a good family like ours, they will stick by you, no matter what. I’ve tried to teach her to be respectful of others, to be kind, and have empathy for those less fortunate than yourself and to be a good person.
Happy Birthday Doodle – I love you more than yesterday and almost as much as tomorrow… Love, Mom xo
Tags: cheesecake, Chocolate, Dessert, Recipes, Yummy
It seems like I bake a lot more than I do. I created this blog originally to capture the crazy antics my kids were doing. My blog evolved over time to include family recipes – so that my girls would always have them for when the are older. Hopefully some day they’ll make some of my recipes for their kids…
- 1½ Cups Graham Cracker Crumbs
- 1/3 Cup Granulated Sugar
- 4 Tbsp (half a stick) Unsalted Butter, melted
- 1/8 Tsp Cinnamon
- 1 Tbsp Shredded Coconut
- 3 Packages (8 Ounces each) Philadelphia Cream Cheese
- ¾ Cup Sugar
- 1 Tsp Vanilla
- 3 Eggs
- 1 Package less 1 cup (reserve for the Ganache topping) Semi-Sweet Chocolate Chips (PC Decadent Brand if you can find them, otherwise Nestle Tollhouse will do)
Ingredients (Ganache Topping):
- 3/4 Cup Whipping Cream
- 6 Squares Baker’s Semi-Sweet Baking Chocolate
- 1 cup reserved Chocolate Chips
- Scant 1/8 Tsp Cinnamon
Let all ingredients come to room temperature.
Preheat oven to 350°F.
Place a cake pan filled with warm water on the bottom rack, just below the rack where you will put your cheesecake. This will create a humid environment and can prevent cracking.
In a separated 9” Springform pan, place a piece of non-stick foil over the bottom plate before putting the two pieces of the pan together. Crumple any excess foil up over the edge.
Spray the entire inside of the pan with non-stick vegetable spray.
Place Graham Cracker Crumbs into the prepared pan
Melt Butter and add to Graham Cracker crumbs.
Add Cinnamon, Sugar and Coconut.
Mix by hand for best results.
This mixture should feel like damp sand and should hold a shape if you were to press it in your palm.
Press into the bottom the Springform pan using your hand or the bottom of a metal measuring cup. There should be enough crumbs to go up the sides of the pan by about a ¼”.
Bake for 10 minutes then remove from oven.
In a mixing bowl, beat Cream Cheese, Sugar and Vanilla together on medium speed until combined.
Add Eggs one at a time, mixing well after each addition – careful to not over beat.
By hand, gently stir in Chocolate Chips.
Pour batter into the pan and tap several times on the counter to bring any air bubbles to the surface.
Bake for 50 minutes, turning after the first 30 minutes.
At the end of baking, turn the oven off, but keep the Cheesecake in the oven for another 1/2 hour – don’t open the door! Don’t even peak! Just let it be…
When the 30 minutes are up, take the cake out of the oven and allow the cake to cool for an hour on the stove top or counter.
At the end of the hour, run a knife around the edge of the cake, but don’t take the ring off.
Place the cake, uncovered, in the fridge to cool for two hours.
Remove the cake and cover with either foil or plastic wrap.
Chill at least eight hours or overnight keeping the ring attached.
Remove the cake from the fridge but don’t take off the ring.
Heat the cream in a small saucepan over medium heat. Bring just to a boil.
Remove from heat and stir in Cinnamon.
Add the baking squares and reserved chocolate chips and continue to stir slowly until incorporated (this takes a minute or two).
The sauce should be very thick when all of the chocolate has completely melted.
Pour over the top of the Cheesecake.
Chill at least 2 hours for best results, run a knife around the edge to loosen the cake.
When you’re ready to unmold the cake for serving, remove the Springform ring and place a piece of paper towel on the top of the cake, invert the cake in your hand and remove the bottom Springform plate.
While the cake is still upside down, place a cake plate or serving platter on the bottom of the cake and invert carefully.
To serve, use a hot, dry knife to slice each piece.
Sometimes, depending on my mood, before the ganache sets, I’ll sprinkle the top with roasted, slivered almonds. Or mini chocolate chips. Or toasted, chopped hazelnuts … or … fresh, ripe raspberries!
For an extra treat, serve with some fresh Whipped Cream and sliced Strawberries. Yum Yum!
Tags: Barbeque, Dough, Empanadas, Pulled Pork, Recipes, Yummy
We’ve already had Tacos. Don’t feel like sandwiches. That leaves no alternative, I think tonight’s menu will have to be Empanadas … I’ve made them before and quite liked the a basic Empanada recipe I found, so I thought I’d give it another go.
Ingredients for the Dough:
- 3¾ Cup All Purpose Flour, plus some for dusting
- 2 Scant Teaspoons Kosher or Coarse Sea Salt
- 1 Tablespoon Sugar
- 1 Stick of Unsalted Butter, cut into ½” pieces
- 1¼ Cups Ice Water
- 2 Cups Leftover Pulled Pork
- ½ Cup Shredded ‘Mexican Inspired Cheeses’ (Pepper Jack, Mozzarella, Cheddar mix)
- A dash of your favourite Barbeque Sauce if the Meat isn’t moist enough
- 1 Egg, Beaten with a Teaspoon of Water
Get the Pulled Pork Recipe here (you’ll need to prepare this the day before).
In a food processor, combine Flour, Sugar, and Salt for about 10 seconds. Add the Butter cubes, spreading them out as much as possible. Pulse about 20 times until the Butter has broken down to pieces approximately the size of a pea and started to incorporate into the butter.
Transfer the Flour/Butter mixture to a large bowl. Crumble the mixture through your fingers to break down any remaining large pieces of butter, but be careful not to do this too long or the butter will become too soft.
Add 1/4 cup of Ice Water and mix with a spatula. Repeat four more times until the Dough looks ragged and there isn’t any remaining Flour in the bowl. You may not need all the water or you may need more – it will depend on how hot it is in your Kitchen and what the Humidity level is.
Turn the Dough out onto a lightly floured surface and form into a ball. Cut the ball into two pieces. Flatten each piece into a 6″ circle. Cover with plastic wrap and place in the Fridge for 1-2 hours to firm.
After the Dough has chilled, remove one circle from the Fridge. Roll the first circle on a lightly Floured surface until it’s approximately 1/8″ thick. Using a 3″ Biscuit Cutter, cut as many circles out of the dough as you are able. You can throw the scraps away. I re-mashed them and re-rolled to get another couple of circles. This is a major no-no in the baking world because now the Butter has melted and the Gluten has activated – it’s possible a couple of your Empanadas will be tougher because of this. Doesn’t matter, I’m still hungry😉
Repeat the process with the second disc.
For the Filling:
Add the Barbeque sauce (if using) and Cheese mixture to the Pulled Pork, mix well.
Crack the Egg in a bowl and add the Water. Whisk well with a Fork to make the Egg Wash.
Take a circle and moisten the rim with a bit of Egg Wash.
Put a spoonful of the Pulled Pork mixture into the centre of the circle and fold the Dough over onto itself, creating a half-moon. Use a fork to seal the edges and set aside. Once all of the Empanadas have been made, place them in the freezer for 15 minutes or the Fridge for 30-45 to chill again. Meanwhile, preheat the oven to 375°F.
Take the Empanadas out and line two baking sheets with Parchment Paper or Non-Stick Foil. Lay the Empanadas on the baking sheets, brushing them with a bit of egg wash from the beaten Egg. Bake until golden brown, approximate 20 minutes, spinning the rack after 10 minutes. When the pastry is golden, the Empanadas are done. Let cool for five minutes before eating. Enjoy
Makes approximately 20-24 Empanadas. Serve with a Barbeque-based dipping sauce combined with your favourite Salsa. Enjoy, I know I will
Tags: Cats, CKD, Death, depression, family, Rainbow Bridge
Damn this is hitting me hard …😦
See my post about Charlie’s quirks – https://doodlesmom.wordpress.com/2010/04/02/cats/
Tags: Cats, Christmas, CKD, family, Rainbow Bridge
The house is so empty now.
I notice it especially after the girls have gone to bed. There’s no one pestering me for a cuddle-on-demand, or hoping to benefit from my nightly Cheesies snack.
For those of you who are not cat, or pet-person, stop reading now.
We had to put our Male cat, Maverick (Mavvy) down on Saturday. He was battling end-stage Kidney Failure. Our Vet told me, during one of our many talks about his declining health, that if he were Human, he would have been on Dialysis. We are very familiar with Kidney Disease in our family, but it doesn’t make it any easier. In December or January, the Vet told me that any measures we took at that point would only to be to prolong his life, not ‘fix’ it. He was trying to be kind, knowing what Mavvy meant to me, to us – yet he had to drive home the message: enjoy the time you have left with him.
We had 15 good years with our Cats. Mavvy was pre-deceased by his Sister Charlie in November. Charlie had Cancer. She had a large tumour in her abdomen, the size of a man’s fist.
We didn’t know, until it was too late.
With Charlie, it was obvious that it was her time to cross the Rainbow Bridge.
She loved us unconditionally.
Well, as much as a female cat can love anyone. She was unique. She was beautiful. She was snarky. She was my Bobcat. If you entered the same room as her, she would let you know you were on her property. She would make a sound, a trill, her version of ‘hey I’m here’. She wanted affection on her own terms, she’d walk over for a pat on the head and scratch under the chin and after a few minutes, would go back to one of her favourite spots.
Alex would say, typical female – she would leave after she got what she wanted.
There was no question that it was Charlie’s time. She lost so much weight, didn’t want to eat and could hardly walk. The option of Euthanasia wasn’t up for debate. She was running out of time and we wanted to spare her a painful death. She deserved that.
Mavvy though, was my boy through and through. I fell in love with him the minute I saw him. He was all ears and paws and had the most mischievous look about him – I knew he was going to be trouble. We were only looking to get one cat, a female, but then they showed me her Brother and that was it for me.
The two kittens spent the first few weeks sleeping on my neck or chest. Charlie gave this up after a while, I guess when she got too big or Mavvy claimed me all for himself. The two of them were inseparable. They would sleep together, play and groom each other. They were crazy cats.
The first Christmas we had them, they were about 3 months old. They thought the Christmas Tree made a great jungle gym. They nearly knocked the tree down one day in their excited obsession playing with the ornaments. It was years before I could place ornaments lower than three feet off the ground – first because of the cats, second because of my young girls.
The first time we had my Father-in-Law over for dinner, I remember being in the kitchen, fixing whatever it was we were having for dinner. Out of the corner of my eye, I saw my FIL’s hand reach out and grab Charlie by the scruff of the neck. She jumped up on the table and helped herself to the butter.
They were little stinkers.
Every night for 15 years, up until last Friday, Mavvy would try to lie on my chest. Most times he succeeded and I’d have to put the iPad aside because he wanted my attention. Now. He would rub his head against the side of my face in greeting as if to say “Hiiiiiiiiiiiiii” – even if he just saw me a few minutes ago. He would ‘bark’ to let us know he was absolutely starving and we had to feed him. Both of those things he also liked to do at 4:30 in the morning. He was such a pest. His affection knew no bounds. His soft purrs were always so comforting.
After we lost Charlie, we were afraid he would go into mourning for her. He seemed for the most part, to be fine. We could tell he would call for her sometimes. When he was in the basement he would make a cry that sounded like he was saying ‘Hel-lo’. I think at first, he was calling her. We noticed his coat was looking scruffy. I thought it was because he wasn’t grooming himself – Charlie used to make sure he had a daily bath, and she was no longer there.
Just before Christmas, Mavvy got very sick – he couldn’t hold his head up on his own and other things. We thought that would be it for him, but we changed his diet and gave him vitamin supplements and he seemed to perk up and be his old self again. His coat was soft and silky again, like it used to be. It was encouraging. We (I) thought his problems were in the past and he could have a few more years with us.
Shortly after that it seemed that he was becoming Diabetic again because he was suddenly ravenous, all the time. Even after we fed him, he wanted more food. He was also drinking and peeing a lot.
Last week he started lying on the kitchen floor a lot. The floor is cool and both he and Charlie did this near the end.
Thursday night he refused his vitamins and didn’t want his canned food. He ate a bit of Kibble only. He also spent a lot of time in the basement, sitting in the chair next to Alex’s computer that he and Charlie used to share at night. He wouldn’t come when he was called. He stopped pestering me for food. He would lie in front of his water dish, even if he wasn’t drinking. He just lay there. I was actually worried he would drown if he fell asleep.
Friday night when the girls and I came home, he wasn’t there to greet us. Normally he would be on the steps, waiting for us to get home. Lexy found him in the chair in the basement. The hiding instinct had begun. His breathing was rapid. He couldn’t get comfortable. I didn’t know it at the time, but we had our last evening cuddle.
The next morning Lexy and I went to see my Mom. She surprisingly remembered Mavvy and asked how he was doing. When we got home, his breathing was worse – fast but shallow and laboured. He looked worn out.
We took Mavvy to the Vet (our regular Vet was closed so we had to go to the emergency Vet). She told us it was suspected he had fluid around his lungs which was causing him to have great difficulty breathing. The only way to know for sure was to have x-rays taken and tests run. She said he may not survive the x-ray. We made the decision to let him be with his Sister. One of the hardest things I’ve ever had to do. I feel guilty. I hope it was the right decision. I hope he knows how much he was loved.
Tags: Baked Ham, Comfort Food, Cooking, Recipes, Scalloped Potatoes, Yummy
It’s nearly the end of February and it’s 11°C. Did I mention that I live in Canada?? It’s been a really weird Winter so far, and although I’m loving the effects of El Niño – I still hate Winter. Last year at this time we were in the middle of an Arctic Freeze. The temperatures were in the -30°C for what seemed like forever and we had snow everywhere. This year, the flowers and grass are growing at the front of my house. Sometimes though, it doesn’t matter what the weather is like, we all need comfort food.
I had a craving for Ham and Scalloped Potatoes, so that’s what’s on the menu tonight. The ham was simply prepared – take a small, smoked 1/4 Ham, put it in an oven proof dish and cover it with Pineapple Juice about half-way up the ham. Stick it in the oven for a couple of hours at 325°F – remember to baste it every 40 minutes or so and that’s it. The Pineapple Juice draws some of the salt out of the Ham, and makes it more delicious. Discard the juice when you’re ready to slice the Ham.
For the Scalloped Potatoes, it was a bit more complicated. I researched a couple of recipes on the internet and also used a few of my Mom’s tricks and damn if it didn’t turn out delicious.
- ~3 Pounds New, Yukon Gold or Red Skinned Potatoes
- ½ Pound Bacon Lardons
- 1 ½ Medium Yellow Onion
- 1 Clove Garlic, Minced
- 1 Cup Shredded Medium Cheddar
- 1 Cup Shredded Monterey Jack
- 1 ½ Cup Whipping Cream
- 1 ½ Cup Half and Half Cream
- ¼ Cup All Purpose Flour
- 1 Tsp Dried Thyme
- 1 Tsp Dried Oregano
- ½ Tsp Fresh Ground Black Pepper, plus several rounds of Pepper for each layer
- Dash or two of Salt
- Several dabs of Butter
- Non-Stick Vegetable Spray
Wash, peel and thinly slice Potatoes, set aside in a bowl of water until you’re ready to assemble. The Potatoes may turn brown from oxidation but it doesn’t affect the taste. It’s recommended to use a Mandolin to slice the Potatoes and Onion if you have one. You’ll need slices approximately 1/8” thick.
Thinly slice the half Onion crossways to get onion rings, set aside.
Grate, then combine both cheeses and set aside.
Combine both Creams in a microwaveable dish and heat for 1 minute. Add the dried Thyme, Oregano and Black Pepper. Add the Flour and whisk to combine. Set aside.
Fry the bacon until nearly crisp. Dice one onion and add to the Bacon, and continue to fry until the Onions are translucent (about 5 minutes), add the minced Garlic and fry the mixture until the bacon has completely crisped. Remove from heat and set aside.
Spray your covered baking dish liberally with the Non-Stick Spray. Add a couple of dabs of butter on the bottom of the pan. Place 1/3 of the potatoes, overlapping the slices slightly in the dish. Add a few rounds of Ground Pepper, 1/3 of the Bacon mixture, scatter ½ of the onion rings, 1/3 of the Cheese mixture and top with 1/3 of the cream mixture (whisk again before you add it to distribute the ingredients). Repeat 2 more times. On the second layer I sprinkled some salt – the Cheese and Bacon adds a lot of Salt on their own, so you don’t really need much. Add a couple of dabs of butter to the top before you put the dish, covered, in the oven.
Bake in a 375°F Oven until the Potatoes are fork tender – approximately 1½ hours. I rotate the pan every ½ hour to help even the baking – I don’t have a fancy convection oven … yet. Uncover the dish the last 20 minutes of baking to get a golden brown yummy crust.
Let cool for 15-20 minutes before serving.
Leftover Scalloped Potatoes are even more tasty – you can pan fry them in a little Butter or reheat in the Microwave. Enjoy! I know I will
Tags: birthday, family, kids
It’s amazing how quickly time goes by. Today is my littlest little-one’s 9th Birthday and it’s the last one of the single digits. A lot happened this past year and she was always there with a hug and a smile for me.
You’ve become a remarkable young lady my Donut and I couldn’t be more proud of you. I love you and hope you have a great Birthday full of monkeys, sprinkles and glitter… just not all at the same time 😉 💕
Happy Birthday, love Mama
Tags: 2015, cancer, Cats, Christmas, depression, family, Grandkids, New Year's Eve, old age
To paraphrase Queen Elizabeth II, 2015 is not a year on which I shall look back fondly. In other words, it has turned out to be an ‘Annus Horribilis’, a horrible year. I am very much looking forward to its conclusion.
There is an old superstition that you must take down your Christmas Tree before the last bell tolls on New Year’s Eve. Otherwise you will be dragging all your baggage and bad luck from this year into the new year. I’m not taking any chances, my tree and all the trimmings are already down.
This has been the worst year of my life. I’m not exaggerating. It really sucked and seemed to be never-ending. If it wasn’t for the love and support of my family, I’m not sure what I would do, I probably would have lost my mind by now.
In January, I lost a very dear friend of mine to Cancer. Randy was also a work colleague and his presence in the office is sorrily missed.
It took longer than I expected to get over Randy’s passing, especially when there were so many reminders everywhere. There were mementos on my desk and on my wall; passing his many offices within our work walls; having to look up something in old files that we worked on years ago – all brought back strong memories of him. French Macaroons and expensive Italian Cologne still make me smile.
On the heels of Randy’s passing, I had to deal with my Parents’ transition from their last home to an Old Age Home. My Father was very sick with Cancer and my Sister kept the details from my Brother and I, and it seemed that he had more time than he did. The last few months of his life, he had no discernible quality of life. He was unable to self-ambulate, he couldn’t get out of bed without assistance and was getting to the point where feeding himself was difficult. His pain increased nearly daily and we watched as the cancer raced through him, eating him from the inside out. He was so skinny at the end, mostly blind and mostly deaf. When he was in Palliative care, unable to eat or drink, he still knew when we were there – I’d call his name and he’d reach out his hand to hold mine, and try to talk. I know he had things to tell me. I knew he was dying. I told him several times not to worry, we would look after Mom. That was our job now. He could rest in peace. He passed away in early September, on an incredibly warm day – and on my Birthday.
I have not been able to get over his passing, as much as I try. He was too important to me. He was my everything, he was my Daddy. I miss him, terribly. I had an emotional breakdown during our family Christmas Dinner and couldn’t stop crying and had to leave. I didn’t want to ruin everyone’s good time – I felt like a fool. The emotions were still so raw. My Mother-in-Law told me something that a friend sent her after her Mother passed. She said: your Mother teaches you everything, except how to live without her. Truer words were never spoken.
My Mom has Dementia which is continuously worsening. We can no longer have a conversation with her other than a few sentences which are repeated over and over again. She’s alone in her Old Age Home and it’s far from where we live. It’s like I’ve lost her too…
The next wave came in November, my female cat, Charlie was looking very skinny. She was still eating and drinking, but it was harder for her to jump up on the furniture and she wasn’t as social. She would still bark at us any time we would pass by close to her, and loved to be petted. She had the loudest purr I’d ever heard. She started walking less and taking more frequent breaks. She would let me cuddle her for quite a while (she was not a cuddler, but she was too weak to jump down). I made an appointment at the vet, fearing the worst. That day when I came home, she was lying down by her water dish, unable to get up any longer. It was her time. I miss my little girl, my Bobcat with the tufts on her ears.
Charlie’s brother, Maverick didn’t mourn her loss as we expected. He searched for her for quite a while and on occasion we could hear him calling her, probably wondering why she wasn’t answering. He had become more cuddly with the rest of us – he was always my cat – he sleeps with me every night and more often than not, requires play time or food around 2 a.m. He hasn’t learned that I’m not supposed to be awake then.
Last weekend Mavvy started acting funny. His head was down and he couldn’t hold it up on his own. His pupils were wide and he and trouble walking. His head even tilted on a 90º angle for a bit. When he’d walk, it was like he was on crutches, his front legs stiff and straight out, his head tucked into his chest. He couldn’t go up or down stairs, he’d bump into walls.
We took him to the vet, who suspected a Stroke. He’s currently on a decreasing course of low-dose steroids and he’s almost back to his old self. He’s not ready to go yet. I’m not ready for him to leave.
So after all that, to say that I’m more than ready to see the tail end of 2015 tonight and ring in 2016 is an understatement. I’ve always believed, silly or not that bad luck happens in odd years and good in even. I’m so ready for my luck to change … Happy New Year everyone, may it be a good one…
Tags: Appetizer, cheesecake, Cream Cheese, Dinner, Goat Cheese, Julia Child, PC Black Label, Pistachios, Recipes, Roasted Garlic, Savoury Cheesecake
…Unless your Mom is Julia Child.
‘Tis the season once again and tomorrow night Hubby and I are going out sans kids to our friends for a get together. We were asked to bring a dish and this is my contribution. If it makes it to their house that is … in one piece.
Have I mentioned that I’m in love with the President’s Choice Black Label line of products? The foodie in me quivers in the food aisle at Loblaws any time I get near one of their new products. My mind races as I think of ways to use them. Here’s one.
**Just so there’s no confusion, this is more of an appetizer, a spread for crackers or Crostini than a cheesecake you eat like a dessert by the slice. It’s a cake. Made from cheese. Hence the name, cheesecake…. But savoury, not sweet …😉
Savoury Roasted Garlic Cheesecake
- 2 Heads Garlic, roasted
- 1 Medium Onion, sliced thinly
- 1 Tsp Thyme
- 1 Tsp Oregano
- Fresh Ground Pepper
- 2, 1/4 Tsp Coarse Sea Salt
- 2 Packages Cream Cheese, room temperature
- 2, 300 Gram packages of plain Goat Cheese, room temperature
- 1.5 Cups toasted, unsalted Pistachios (get them in the bulk section already shelled), ground
- 2 Tbsp melted Unsalted Butter
- A 9″ or 10″ Fluted non-stick Tart Pan with removable bottom
- Crostini and or Crackers
- PC® Black Label Cherry Shiraz or Fig Cabernet Wine Jelly
- PC® Black Label Bacon Marmalade Spread
- PC® Black Label Pistachio Oil
- Good quality Olive Oil
For the Crust:
Toast Pistachios in the oven for a few minutes until they crisp and are warmed through. Cool thoroughly then place them in a food processor along with 1/4 salt and blitz several times until the Pistachios resemble coarse crumbs. Pour into a bowl and slowly add melted Butter until the crumbs are moist and will hold a shape if pressed. Mix well then pour into your Tart Pan and press into the bottom to form a Crust. Chill in the fridge until the filling is ready.
If you don’t have Roasted Garlic lying around, cut the tops off of two whole heads of garlic, but don’t discard them. Place all the pieces in a piece of Aluminum Foil and top with a drizzle of Olive Oil. Wrap the package tightly and put it in your barbecue over medium, indirect heat for an hour or until soft. Using your barbecue serves two purposes: one, you don’t stink your house up for days with the smell of roasting garlic; two, you get to annoy your neighbours for a while as it cooks outside. Once the garlic is soft and brown, squish the cloves into a bowl, careful not to include the skin of the garlic cloves and mash with a fork to make a paste. Set aside.
Sauté the sliced onions in Butter over medium heat until they get soft and begin to brown. Set aside to cool. Place in Food Processor and pulse a few times to break down the onions. Set aside.
In a mixer place your softened cheeses and half of the Roasted Garlic and all of the onions. Add the Oregano, Thyme, one of the 1/4 Tsps of salt and a few rounds of cracked pepper. Mix on medium speed until all the ingredients are thoroughly incorporated. Taste and add more Garlic if you wish. The mixture should be light and fluffy with no lumps from the cheeses.
Take the Tart Pan out of the Fridge and pour the mixture over the crust. Spread evenly using an offset spatula if you have one – if not, it’s not that important – and cover with plastic wrap. Put in the fridge for several hours, or overnight (preferred) to allow the cheesecake to set up and all the flavours meld.
For the Crostini, slice a Baguette, thinly and place onto a cookie pan. Mix a few tablespoons of Olive Oil with a tablespoon of PC Black Label Pistachio Oil and brush over each Crostini top. Bake in a 350ºF oven until just brown and the crusts are crispy, set aside. Repeat until all of your Baguette has been used. Place on a platter along with crackers if desired.
When ready to eat, unmould the cheesecake and cut into 1″ wedges. Place a slice of cake, a few Crostini and/or Crackers on a plate. Add a spoonful of PC Black Label Fig Cabernet Jelly and a spoonful of PC Black Label Bacon Marmalade to the side of the plate. To assemble, spread a bit of the cheesecake, ensuring you don’t forget the Pistachio crust on a Crostini, top with a small amount of Bacon Jam and a small amount of Fig Cabernet Jelly. Try not to inhale it in one mouthful. Try to resist eating the whole cake in one setting, you’ll want to. It’s amazing. Bon Appétit