Basque Burnt Cheesecake
Served with Oloroso Sherry
#5ingredient #glutenfree #crustless #stunning #simple
With no fruit topping, no crust and five simple ingredients – cream cheese, sugar, salt, eggs, and cream – it is astonishing how absolutely fabulous this cheesecake actually is… Perhaps it is the extremely high baking temperature that coaxes those 5 ordinary ingredients into a synergistic masterpiece with a striking blackened top and a creme brûlée-esque caramelized flavor. And as if the cake itself wasn’t enough, the scorched parchment ruffles that surround this cake make for a beautiful unique presentation.
The recipe was originally developed by Santiago Rivera, Chef of La Viña in San Sebastian, Spain. The Chef says, “If I had to mention a key influence, which has determined the personality and the evolution of my cuisine, I would undoubtedly point at the movement of the New Basque Cuisine, starting in 1977.”
Oloroso Sherry from Jerez, Spain has wonderful aromas of nuts, vanilla and caramel plus rich nutty semi-sweet creamy flavors. Oloroso sherries offer a terrific balance between sweet and dry. This cheesecake and this sherry are a heavenly Spanish pair.
Basque Burnt Cheesecake Recipe
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“Spanish Influence” Chilled Soup
Fire-Roasted Chiles, Marcona Almond, Amontillado Sherry
Fried Tortilla, Roasted Corn, Bay Shrimp, Cilantro, Almond Oil
The chilled chile & almond soup has been a favorite around here for over a decade – a star of a cold soup that’s hot, smoky, and nutty. If fact, I entered it in a contest at the Los Angeles County Fair years ago, and it won second place. I’ve updated the soup recipe, now using fat luscious Spanish Marcona almonds and Spanish Amontillado sherry that has a whisper of sweetness. The basic soup can be simply garnished with a drizzle of Mexican crema and a few cilantro leaves. Or for entertaining, go all out and add sweet bay shrimp, roasted corn, freshly fried corn tortilla strips, chopped Marcona almonds, and a splash of toasted almond oil – your guests will surely be delighted.
“Spanish Influence” Chilled Soup
with Fire-Roasted Chiles, Marcona Almond, Amontillado Sherry RECIPE
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Home-Grown Fresh Lemon Verbena Tea
Bodega Dios Baco Oloroso Sherry
Mini Sherry Tea Cakes with Marcona Almond & Rosemary
Roasted Black Figs, Honey, Fig Balsamic Syrup, Black Pepper, Sea Salt
Cream Sherry Glaze
“You are formally invited to a virtual British afternoon tea party that will take during the week of August 27th! We thought it would be great to follow up our Greek adventures, the original place of Olympics, with a British-inspired culinary theme, the location of this year’s summer Olympics.
Bring a gourmet sweet or savory treat – either a makeover of a classic or your own unique creation. Some general items on a traditional tea menu include: sandwiches, sausage rolls, Victoria sponge, cakes, and scones.”
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Chilled Marcona Almond & Poblano Chile Soup with Sherry
Crab Salad Pillar with Avocado
Diced Watermelon, Feta and Mint
Borage Blossom Garnish
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. June’s summery theme is CHILLED SOUPS.
The chilled almond & chile soup has been a favorite here for over a decade – a STAR of a cold soup that’s hot, smoky, and nutty. If fact, I entered it in a contest at the Los Angeles County Fair years ago, and it won second place. I’ve updated the soup recipe, now using sweet Spanish Marcona almonds and dry Spanish sherry. The basic soup can be simply garnished with bay shrimp or a drizzle of Mexican crema and a few cilantro leaves. Or for entertaining, go all out and build the crab pillar, your guests will be delighted.
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One signature of our Sunken City Supper Club is a Sherry Course. We’re in love with Sherry! We tested this mini sherry Bundt cake with sherry glaze, garnished a sprig of rosemary, paired it with roasted and salted Spanish Marcona almonds as we sipped Oloroso sherry. Bingo! Sweet, salty, crunchy, nutty, creamy, toasty…
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