Almond Roca Cheesecake

Like many of you out there, the holiday season is one of the favorite times of the year. There is a certain crispness in the air here in the Bay Area along with beautifully decorated stores, restaurants and city streets. A bit of magic is indeed. Traditions abound at this time of year. Not quite sure of the exact number of years that a wonderful group of my friends and I have been having our annual ornament exchange party, but it is something that we all look forward to.

We typically take turns hosting at the various houses. This year was quite busy for many, so I volunteered to host. Since I love to entertain, it was really not a burden at all, in fact I was quite pleased to host two years in a row.

{We are a "shoe free" house like Martha Stewart}

We divide among the group who will bring appetizers and desserts. This way we can exchange new recipes, have variety and it lessens the stress level for the host. In addition, each person graciously brings a favorite bottle of wine to enjoy.

In my previous post, I highlighted my chosen signature drink for the evening – The Ginger Martini. Bring out your inner Mixologist the next time you throw a party and choose a signature cocktail to impress your guests. You add a bit flair and fun to your event.

I have known all of the guests for a good number of years. Even though we do not see each other as often as we would like, it feels like no time passed when we do get together. Time just seems to propel faster and faster each year. I believe that we need to enjoy every moment we have, appreciate everyday and know that friends and family are such important components to our lives.

The ornament exchange portion of the party is really fun.  Each person really takes pride in their selection of an ornament.  We draw numbers to determine the order.  Stealing an ornament creates the "fun" part and is frozen after the third steal.  Numbers in the middle tend to have a good selection however, if you are a strategic couple, you can form an a partnership to aquire your desired ornament. Some strategy, but mostly just plain fun.

Over the years, I have challenged myself to perfect the art of making cheesecake. Finally, I found the right balance of ingredients. This core cheesecake recipe is perfect for adapting, by changing the crust and topping ingredients.

Ever since being a kid, Almond Roca has been a favorite sweet, so I thought - let’s add to the cheesecake. To marry with the Almond Roca, a perfect compliment would be those thin, delicious almond cookies. You can find them at Trader Joe’s or your local supermarket. With the final touch of the homemade caramel, it is slice of heaven on a plate.

Almond Roca Cheesecake

At least 2 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it’s essential that the ingredients be at room temperature before you mix the batter.

Almond Cookie Crust

3 C. Almond cookies, finely ground
1/2 cup granulated sugar
10 T. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 350°F. Use a food processor to ground the almond cookies. In a medium bowl, combine the almond cookie crumbs and sugar. Stir in the 10 Tbs. melted butter until the crumbs are evenly moistened. Place a piece of parchment paper on the bottom of the pan before putting the crust in. This will enable you to slice the finished product from the bottom and transfer to a plate of your choice. Dump the crumbs into a 9-inch springform pan that’s about 2-1/2 inches deep and press them firmly into the bottom and about halfway up the sides. Bake until the crust is fragrant and warm to the touch, 5 to 7 minutes. Let the pan cool on a rack while you prepare the cheesecake batter.

Cheesecake

4 (8-oz.) packages cream cheese, at room temperature
2/3 C. granulated sugar
2/3 C. brown sugar
1 1/2 t. Cornstarch
4 large eggs, at room temperature
3/4 C. sour cream, at room temperature
2 T. fresh lemon juice
1 t. vanilla extract

Using your kitchen aide mixer or equivalent, beat the cream cheese with the sugar at medium-low speed until the mixture is smooth and somewhat fluffy, approximately 2 minutes. Scrape the bowl. Beat in the cornstarch. Beat in the eggs on low speed, one at a time, mixing the batter for only 15 to 20 seconds after each egg is added, just until it’s incorporated, and scraping the bowl each time. Don’t over beat. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined.

Baking the cheesecake

Wrap the outside of the pan tightly with two sheets of extra-wide heavy-duty aluminum foil to make the pan waterproof. Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan’s rim. Place the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350°F, until the top of the cake is golden brown and the center only has a slight jiggle, about 1 hour 10 min. to 1 hour 15 minutes.

Let the cake cool

Remove the cheesecake pan from the water bath, remove the foil wrapping and set the pan on a wire rack. Let the cake cool on the rack until barely warm. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.

Caramel Sauce

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add to back to the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

Serve the cheesecake

Unclasp and remove the side of the springform pan, and then use a wide spatula to transfer the cake to a serving plate. Add the Almond Roca around the top of the cheesecake and push down slightly. The caramel should be slightly warm to spread on the top and just touch the Almond Roca pieces. Put back in the refrigerator for 10 to 15 minutes to firm up the caramel. Then slice with a warm knife for clean sliced and run under hot water as needed.

Ginger Zen Martini

“Shaken, not stirred” is the well known catch phrase from James Bond and his preference for how he liked his martini prepared. Whatever method you prefer, a good martini is hard to beat.

Last night we hosted our annual ornament exchange party at our house. Not sure exactly how long we have had this traditional event. Each year this is the party that kicks off the holiday party season. In years past it has been a very large event which has leveled to a much more intimate group. Smaller venues are much more enjoyable in my opinion since it gives you the time to visit with each person and truly catch up.

I adore the idea of creating a signature cocktail for a party in addition to serving wine and other beverages. Last night was no exception. The Walnut Creek Yacht Club serves a Zentini which they have been quite infamous for. It is a blend of ginger simple syrup, mint, and lime and of course vodka. The marriage of these flavors is absolutely magical.

My friend Helen’s husband Phil, is one heck of a great bartender. Knowing that he would have that special touch for making the Ginger Martini, I asked him if would be the mixologist for the evening and he graciously obliged. About half the guests indulged into this adult libation and experienced this down right delightful concoction.

Even if you are not a martini drinker, you might want to give this a try. You just might convert over. If you do love martinis, I hope this quickly becomes your next favorite cocktail.

Ginger Martini
1 ½ ounces vodka (Grey Goose)
½ ounce Ginger syrup
3 to 4 Mint leaves
½ Lime, cut into 4 small cubes

Add all of the above ingredients to a martini shaker with ½ cup crushed ice. Using a muddler, break down the mint and lime. Then shake the ingredients together and pour through the strainer portion of the shaker into a chilled glass.

Ginger Syrup

2 C. Water
2 C. Sugar
1 - 2 large ginger root, cut into one inch pieces

In a small saucepan add the water and sugar. Bring to boil while stirring a few times. Reduce to a simmer and add the ginger. Let cook for about one hour. When ready, strain and transfer to a glass container and allow to cool to room temperature.

Pumpkin Biscuits

Not sure what it is, but I am a bit obsessed with biscuits. Could it be the flaky buttery layers? The crispy bottom? The rich satisfying taste? Actually I think that it is all of the above.

Typically I make the traditional biscuits and serve warm with butter or honey. For this festive holiday season, I wanted to bring it up a notch by making pumpkin biscuits. Did not want them too sweet since I wanted to keep the integrity of a true biscuit without being a scone.

I actually brought these to Thanksgiving Day dinner with Strawberry-Rhubarb Jam that I had made and canned during the summer. The combination was really tasty.

I am hosting our annual Holiday Ornament exchange party at our house tomorrow night and currently baking a Caramel and Almond Roca Cheesecake for the dessert for the party. Of course, I will post the recipe. This is one of those too die for desserts. Off to the kitchen I go and finish prepping for tomorrow’s fun party!

Pumpkin Biscuits

2 C. Flour
2 ½ t. baking powder
½ t. Cinnamon
¼ t. All spice
½ t. Ground ginger
¼ t. Nutmeg
½ t. salt
5 T. chilled butter, cut into small pieces
1/3 C. Buttermilk
3/4 C. Canned pumpkin
3 T. honey
Egg wash – 1 egg + 1 tablespoon of water

Preheat oven to 400°.

Combine flour, baking powder, spices, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.

Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 3 to 5 times. Flatten dough with your hands until it is about 1 inch thick and dust top of dough with flour. Cut dough with a 2-inch biscuit cutter to form rounds. Re-roll dough and cut remaining circles until all the dough is gone. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or silpat. Brush the top of each biscuit with the egg wash. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini

Have you ever had an appetizer that just transports you to another level? I had such an experience on Saturday night. We were invited to a surprise birthday party that actually turned out to be a complete surprise for our dear friend Phil. His daughter and wife put the entire event together. The look on his face when he walked through the living room was priceless.

One of Phil’s favorite restaurants is Wood Tavern in Oakland. Wood Tavern was born in 2007 from the vision of Executive Chef Maximillian DiMare and in partnership with Rich and Rebekah Wood. It is a contemporary American Brasserie and the cuisine is inspired by California culture and local ingredients. Since his wife shares a great admiration for this restaurant also, she was able to secure two key employees from Wood Tavern to cater and tend bar at the party.

One of the employees is a private chef and caterer. He had owned a couple restaurants in Manhattan and is a wonderful chef. The cocktail for the evening was a classic Manhattan. I had a sip of my husbands and quite frankly, it resembled lighter fluid – way too strong for my tastes, but it was one of Phil’s favorites.

There was a table full of appetizers ranging from goat cheese with pistachios adorning the plate, a charcuterie of cured meats and pate to a gourmet cheese platter to assorted crostini’s. Let’s just say that I was in appetizer heaven! Quite frankly, a meal of appetizers is right up my alley.

There was one particular appetizer that simply amazed me. It was Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini and was completely unique with amazing flavors. After the appetizer course, the chef served a farmers market salad, garlic bread and lasagna.

After a while I made it to the kitchen to chat with the chef/caterer about this divine appetizer. We chatted about how he came up with the idea along with the preparation. It is such simple ingredients, but the combination was simply stunning. He shared another preparation for Brussels sprouts as a side dish that I will test and write a blog post later. It contains brown sugar and pancetta among other glorious ingredients. Stay tuned.

While decorating the house yesterday for the holidays, I took a break and recreated this Crostini. Phil’s wife actually stopped by yesterday as I was making the Crostini and once she sampled it, she thought it was a dead ringer for the one at the party. I hope that you enjoy it as much as I did!

Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini

Makes 30 Crostini

12 to 14 Large Brussels Sprouts
3 Garlic cloves, minced
½ C. Shaved parmesan
1 T. Lemon juice
6 T. Butter
2 T. Olive oil
Salt and pepper
Truffle oil
Baguette, 30 ½ inch slices

Use either a mandolin or chefs knife to slice each Brussels sprouts thin. Cut off the bottom stem and then slice thin. In a large sauté pan melt the butter and olive oil together over medium heat. Add the garlic, Brussels sprouts and cook for about two minutes. Take off the heat and add salt and pepper to taste. Add a light drizzle of the truffle oil & the lemon juice and taste, then adjust until desired levels are achieved. Toss in the parmesan cheese and add more if desired.

Brush each Crostini on each side with olive oil. Place onto a cookie sheet and bake at 350 until lightly brown. About 5 minutes into cooking, flip each Crostini over to ensure even browning. Remove and let cool.

To assemble, add about one heaping teaspoon of Brussels sprouts mixture to each toasted bread and lay onto a serving platter of your choice.  Serve room tempurature.

Pumpkin Soup with Blue Cheese, Mushrooms and Pecans

Thanksgiving 2010 has come and gone like a flash of light. The holiday season is one of my favorite times of year. The air has certain crispness and there is a sense of happiness all around. It is a time where shopping malls are crowded, scents of holiday cookies fill houses to a jam packed social calendar with fun holiday events abounding.

It is a cold, raining Saturday morning as I write this post. We were up early to decorate the house since it is an all day event. I grew up with a real Christmas tree that was flocked to simulate a just snow frosted tree, even thought it rarely snows in the Bay Area. To this day my parents still purchase the same type of tree.

Pumpkin Scones

We attended a lovely wedding last Saturday that was held at a historic church in the East Bay. The church is small and symbolic of the Little House on the Prairie era. It was a cold and rainy day, which I hope did not put a damper (no pun intended) on the bride and grooms day. The weather seemed to cooperate with the day’s schedule. My husband and I arrived just in time to capture the last two seats in the main portion of the church. These seats gave a bird’s eye view of the aisle along with the bride entering the church with her father.

The bride is one of my dear employees. On this day she looked radiant in her stunning gown, hair perfectly tousled and make up done to perfection. Knowing this bride at work, she is much more casual with her hair pulled back and little make up; so I knew this was a special day for her and her betrothed groom. As she entered the church, I smiled at her and I noticed that she began to well up a bit. Later at the reception, she said to me that for whatever reason, I made her cry. I was touched. For the last several years we have worked closely together and I have seen her grow tremendously in her role and it has been so rewarding. I was honored to be invited to share in the joy of her special day.

We drove home through the treacherous rain storm – our first big storm of the season. It was extremely rainy along with cold temperatures and nice to arrive home to have a cozy fire and a glass of wine. Thought it would be tasty to have croissants in the morning. I had purchased frozen ones from Trader Joe’s. All you do is set them out the night before on a lightly greased pan and they rise overnight. Well, once I came downstairs in the morning, I noticed that they did not rise one centimeter. After pondering, I realized that it was way too cold in the house, so into the garbage they went.

Pumpkin scones have long been on my list of baked goodies to make. After perusing many recipes, I came across a wonderful recipe from Seven Spoons that I adapted to make them my own. Often the quantities that I make are too much for just the two of us. One of the greatest pleasures I know is to share with others, especially when I bake or make things. I completely enjoy the expression on the faces of the people I give things to. Sunday was such a day of giving.

I asked Charles to ring our next door neighbors to see if they wanted some oven fresh pumpkin scones and of course the answer was yes. I thought that just Kirk would be over to pick them up, but we were pleasantly surprized that his lovely wife Stephane joined him. We had an impromptu visit with coffee and scones. What a great treat on a Sunday morning during this beautiful fall season.  I shot a few photos of our backyard during this brilliant time of the year.

Pumpkin Scones

4 ½ C. flour
½ C. Dark brown sugar, packed
1 ½ T. baking powder
½ t. baking soda
½ t. salt
1 ½ t. cinnamon
¾ t. ground ginger
½ t. Nutmeg
¼ t. ground clove
1 C. (2 sticks) chilled butter, diced
2 Eggs, beaten
1 C. canned pumpkin purée
2/3 C. Milk
1 egg beaten with 2 T. milk, for egg wash
Granulated or sanding sugar, for garnish

Preheat oven to 400°F. Use parchment paper, silpat or lightly greased baking sheet and set aside.

In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, baking powder, baking soda, salt and spices. On the machine's lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces.

Lightly whisk together the eggs, pumpkin purée and milk. With the machine on low, pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated.

Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until smooth. Divide the dough in half and flatten with your hands to about one inch thick. Use a round two inch cookie cutter and cut rounds and place on the prepared baking sheet. Continue to flatten and cut rounds until the dough is gone. You will need to flour the board to prevent sticking. Once finished, brush each scone with the egg wash and sprinkle with granulated sugar.

Bake in preheated oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry. Cool on a wire rack for at least 5 minutes. Serve warm.

Makes 24 medium scones.

Spicy Glaze

1 C. Powdered sugar
2 T. Milk
1 t. Cinnamon
½ t. Nutmeg
¼ t. All spice
½ t. Ground cloves

When the scones are cooling, mix the confectioners sugar, spices and milk together in a small bowl. Drizzle over the scones while they are still warm.

Pecan-Cheddar Gougères

I have a profound adoration for the legendary savory French pastry aptly named – Gougères. It is a French delight that is a savory choux pastry with cheese. You will find them in both small, finger sized or larger versions filled with earthy ingredients such as mushrooms, beef or ham. The larger versions are typically using a ring or pie tin. Stemming from the burgundy region of France, these bites of goodness are most commonly made with Gruyere cheese.

Yesterday was our annual office Thanksgiving celebration. The star of the event was the deep fried turkey that Joe brines for days in an array of secret ingredients. Brining adds flavor and moisture to this traditional holiday bird. The deep fryer is set up in a back corner of our parking lot and the timing is carefully orchestrated to coordinate with all of the side dishes. Typically the cooking time is one hour – hard to believe. Once Joe raised the cooked bird, he brings it inside to carve and we all have an irresistible urge to snag just one small taste before it is officially placed in the conference room.

Everyone in the office signs up a few weeks ahead of time with their culinary contribution to the office feast. For the last several years, I have brought baked creamy yams with pecan crust. This year I switched out the yams for sweet potatoes – still delicious, yet I missed that vibrant orange color that is reminiscent of the fall season. Along with the sweet potato casserole, I brought Pecan-Cheddar Gougères. These savory French cheese puffs were a hit at the celebration and hard to contain yourself to just one.

The feast was laid out in the conference room and before we dove into filling our plates, we gave thanks. Our thanks included working with such a great team of people, being healthy, happy and having a prosperous year with the bottom line.

Pecan-Cheddar Gougères

1 ½ C. Water
4 oz. (1/2 C.) butter, cut into 4 chunks
1 t. salt
½ t. cayenne
½ t. freshly grated nutmeg
1 ½ C. flour
6 large eggs
3/4 cup lightly toasted chopped pecans
3/4 cup finely shredded cheddar cheese

Pre-heat the oven to 425ºF. Line two baking sheets with parchment or use a silpat.

In a medium saucepan, heat the water, butter, salt, cayenne, and nutmeg over high, stirring to melt the butter. Bring to a boil and then dump in all the flour at once.

Take the pan off the heat and stir vigorously with a wooden spoon until you get a smooth, thick paste. The dough should start to form a shiny ball and pull away from the sides and bottom of the pan.

When the dough is dry enough, take the pan off the heat. Transfer to a stand mixer bowl. Pour in 1 egg and then beat until it's well blended and the dough is smooth again. Repeat five more times. If you're using a stand mixer, use the paddle attachment. Use only low speed and don't over mix or the puffs will be tough.

Add the pecans and Cheddar to the dough and carefully fold to distribute them. With a mini ice-cream scoop or two tablespoons, drop mounds about the size of a whole walnut shell onto the baking sheets, spaced about 1 inch apart.

Bake in the heated oven until puffed, deep golden brown, and just barely moist inside, 20 to 25 minutes (you'll have to break one open to really check the doneness).Transfer the Gougères to a cooling rack. Repeat with any remaining dough. Serve when just barely warm or at room temperature. Store in an airtight container and you can pre-heat for 5 to 10 minutes at 400 to crisp.

*Adapted from Fine Cooking Magazine

{ 2006 Sequum Cabernet Sauvignon + Food Pairing Tips }

Do you ever have one of those wines, that you just say – wow? They stand out like a sore thumb and leave an impression on your palate that leaves you pondering and wanting more. The 2006 Sequum Cabernet Sauvignon is one such wine. Sequum (pronounced SEE-kwam) is a geological term for a vertical sequence or layer of soil.

The owner is Paul Skinner, who is a soil scientist with a Ph.D. from University of Davis, California is one of the most influential presences in Napa Valley. He is the President of Terra Spase, which he formed in 1994 to offer GIS consulting services to vineyard owners and wineries. His client list is impressive and includes such well-known vintners as: Pride, Caymus, Colgin, Kistler, Harlan Estates, Staglin and Peter Michael.

The wine is named Sequum Cabernet Sauvignon Four Soil Melange Napa Valley since it is a blend of grapes from four distinct soils – Ailen, Bale, Bressa and Contina. The result is a bold and opulent wine with savory flavors and abundant tannins. Beyond the beautiful label, is a medium-intensity red color and aromas of ripe berry, kirsch and raspberry that intermingle with hints of rich tea, chocolate and subtle spice tones. This lush wine introduces the palate to significant dried cherry and earthy tones characteristic of Cabernet Sauvignon. It is aged in 50% French Oak barrels to enhance the hint of vanilla and nutty flavors. Indications of cedar and cigar flavors add to the complexity of this brilliant wine, which can keep for 6 to 8 years for maximum enjoyment.

Cabernet Sauvignon is an assertive and confident wine that can certainly overwhelm light and subtle dishes. Since this wine has high tannin and oak flavors along with a higher alcohol level, food style plays an important role is gaining the best pairing. In most cases, stick to matching the weight (alcohol and body) to the heaviness of the food. When paired with fattier foods, such as steak or fettuccine alfredo, the tannins are neutralized, allowing the fruits to become more noticeable. As cabernet ages, the tannins lessen, more subtle and bitter dishes will pair well. Other great pairings are red meats, flavorful and heartier pasta, lamb, strong flavored cheese and dark chocolate.

If you enjoy a long finish that leaves you wanting more and is not produced or sold to the masses, then try Sequum Cabernet Sauvignon. You will not be disappointed, I promise.

Dried Cherry and Port Chutney + Cowgirl Creamery Redhawk Cheese

Often on a Friday night, my husband and I enjoy unwinding from the week with a brilliant bottle of wine and appetizers. Sometimes they are homemade and other times; the frozen appetizers from Trader Joe’s hit the spot. Cheese is one of my favorite foods. Whether it is cow, sheep or goat milk varietals – I love them all.

My husband is a huge fan of the sheep milk cheeses especially the aged category. Cheese is such a terrific vehicle for entertaining. You should set it out about one hour before your guests arrive to have the flavors come alive by being at room temperature. This significantly reduces stress since you can prepare ahead of time and the appetizer is ready to go once the doorbell rings.

If you have ever visited the Ferry Building Marketplace in San Francisco you know that it is a destination for local to global foodies. It is located along the Embarcadero at the foot of Market Street. You will find niche shops, cafes and restaurants. My favorite stops are: Cowgirl Creamery, Blue Bottle Coffee, Sur La Table, Far West Fungi, McEvoy Ranch Olive Oil and Miette.

Six new niche shops have been added to the vast array existing destinations. These new shops are all existing Bay Area businesses and now have a distinct presence in the grand Ferry Building Marketplace. They include: Alfieri Farms, Beekind Honey Shop, Benedetta Holistic Skincare, Charles Phan, El Porteño Empanadas and Pepples Donuts. Now even more reasons to visit the Ferry Building.
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My friend Helen and I have a goal to visit the Farmers Market one Saturday a month at the Ferry Building. Each time, we never miss the opportunity to stop into Cowgirl Creamery. We select our number off the free standing fixture and wait patiently for our number to be called. It can get extremely busy, but it is well worth the wait. We try new cheeses each time, but also have our staple favorites. Speaking of favorites, their Redhawk, washed rind cheese is a must try. Be ready for knock your socks off pungent smell, but don’t let that stop you from enjoying this delectable cheese.
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As outlined in Laura Werlin’s Cheese Essentials book, you know it’s a washed-rind cheese when:

• It has an orange, pinkish, reddish, or orangish-brown rind
• It is semi-soft, creamy and often spoonable
• It smells like dirty gym socks, the barnyard, or worse (but that is a good thing)
• Generally small wheels or squares
• It is in the refrigerated section at the cheese store
• Often tacky or sticky when you touch the surface
• A bit saltier than most other cheeses

I would highly recommend Laura's book for the complete insiders guide to buying and serving cheese.  Several months ago I had the opportunity to attend a cheese and wine pairing class of which Laura was one of the guest speakers on the panel at the SF Chef 2010 event held in San Francisco.

I typically serve Redhawk with an artesian fig jam or chutney. I recently created a recipe for a Dried Cherry and Port Chutney which was a perfect compliment to the Redhawk cheese. A few years ago, I discovered these wonderful crackers that are quite fancy but full of wonderful flavors. They are Raincoast Crisps and produced by Leslie Stowe and made in Canada. There are six unique flavors and I highly recommend the Salty Date and Almond or Fig and Olive flavor. I found mine at Whole Foods Market.

Charles and I had another splendid Friday night with wine and appetizers. Now that it is Saturday, we are relaxed and ready to enjoy the weekend.

Dried Cherry and Port Chutney

1 C. Dried Cherries, chopped finely
1 C. Port

1/3 C. White wine vinegar
2 T. Maple syrup
2 t. Fresh thyme leaves, minced

Add all of the ingredients into a small saucepan and bring to a boil. Once it is at a boil, reduce the heat to medium low and let simmer for 35 to 45 minutes until it is reduced a bit over half and not to much liquid remains. If you prefer it a bit smoother, add to a food processor after it has cooled a bit and pulse three or four times. Spoon into a small container and store in the refrigerator until ready to serve.

Caprese Bites

One of my favorite ways to entertain is to host a small cocktail party. Many think that a cocktail party must serve actual cocktails but that is not always the case. I prefer to serve wine and appetizers. It can be set up either formal or informal. With the most used room in the house being the kitchen, often my guests end up conjugating around the breakfast bar area and the conversation begins to blossom.

Other times, I will move the get together to our family room where we have two couches, chairs and a large ottoman that surround a large square coffee table. This coffee table houses the appetizers; small individual plates for my guests and of course the wine. Everyone has access to the nibbles and wine and the conversation is plentiful.

Friday night I had invited a couple dear friends over to enjoy good wine, food and conversation. It was a long work week and I was looking forward to spending time with everyone and just relaxing. The key to successful entertaining is the planning and preparation you do ahead of time. Thursday evening I prepped the majority of the appetizers and all that was left to do was simple assembly and presentation.

I created a simple appetizer that was a bite-sized spin on a caprese salad. It was full of flavor, satisfying and easy to eat. The addition of the fleur de sel and rich olive oil magically brought all the components together.

Caprese Bites

Makes 24

12 Cherry tomatoes (cut in half)
12 Boconccini (cut in half)
12 Large basil leaves (cut lengthwise)
12 Salami, deli slice (cut in half)
Olive oil
Fleur de sel
Toothpicks

To assemble, place half of a tomato and half of a boconccini together. Wrap with a half of basil leaf and then half of a piece of salami. Secure with a toothpick. Lay on a platter and drizzle with olive oil and sprinkle with fleur de sel.