If you’ve been following my blog, you’ll know that my past two posts included recipes for a no-bake lemon cheesecake and lemon ricotta cake. Last week between voluntary lockdown (I live in Florida, the COVID-19 epicenter,) the Hurricane Isaias threat and heat, I just didn’t feel like baking. So, today’s post is about an unexpected surprise and tasty Upside-Down Lemon Cheesecake made by Pots & Co. that has made its Southern U.S. debut.
In Pots We Bake
Pots & Co. bakes their delicious desserts in ceramic pots because it gives them depth and creaminess, plus doubles their fridge life. Once you’ve tasted one though, I doubt that they’ll be in your fridge for long! In addition, the pots are reusable and besides using them to bake something new, try something decorative. For example, check out this nice display of plants using Pots & Co. pots.
Dessert with Conscience
For anyone watching their weight, no dessert is guilt free. However, in times like we’re now living, I am the first person to advocate for indulging your sweet cravings! Rest assured, the portions are small enough to satisfy them without breaking the calorie-counting bank.
Most importantly, the pots and packaging are eco-friendly. Even if you don’t reuse the pots, they are recyclable. Moreover, if you add them to the regular trash by mistake, they are biodegradable and release only the Spanish clay in which they’re made of, back into the earth.
A Full Range of Yumminess
I received a box of four Upside-Down Lemon Cheesecakes, but as you know I love chocolate (check out next week’s blog for a new recipe.) I think I’ll next try either the Chocolate Fudge Lave Cake, Chocolate & Salted Caramel Lava Cake, or 70% Chocolate Ganache. You can find the complete range of flavors and heating instructions (if needed) here.
From London to Your Fridge
Good news! Since June 15th, Pots & Co. desserts can be found in the U.S. They’ll be sold at Costco in Alabama, Georgia, Florida, North Carolina, South Carolina and Tennessee. Yes, Florida! 🙋🏻♀️
In Pots We Trust
In 2014, founder Julian Dyer had a dream with determination. Having grown tired of the restaurant world, he wanted to bring proper desserts to people at home. Julian explains, “I was standing in a lemon dessert factory and there wasn’t a fresh lemon in sight. I’m a chef – this didn’t make sense. So I started making potted desserts using top ingredients.”
There’s something very nice about guilt-free consumption. In Pots & Co., we trust that quality with conscience can be a regular, if not a daily addition to our table and home. I hope you can try them and if you do, let me know in a comment below!
There’s nothing pleasant about living in South Florida these days. This year, the stifling heat and humidity are minor burdens compared to the reality of living in Florida, the COVID-19 epicenter. We’re just sitting and watching our impending, pandemic doom. Read it to believe it here. So, when life gives you lemons, make an easy no-bake lemon cheesecake.
Here’s the recipe below and some history about this famous saying at the end 👇🏼 – just keep scrolling if you’re not making this dessert. However, I suggest that you do because it’s a great finish to a BBQ dinner.
Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
Pour mixture into a 9″ or 10″ springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
Place in refrigerator or freezer while you prepare cheesecake filling.
Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
Add sour cream and stir well.
Mix in vanilla extract.
Only once Jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until mixture is completely combined (pause to scrape down sides of the bowl periodically). Stir very well.
In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
Fold whipped cream into cheesecake mixture until well-combined.
Fold in lemon zest, if using.
Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
If desired, top with whipped cream before cutting and serving.
I made two versions. For the second one, I used strawberry Jello because I needed a July 4th dessert. It came out pink, so I added a strawberry to the center and outlined the no-bake cheesecake with blueberries and whipped cream. Hooray for the red, but really pink, white and blue! 😊
The lemon version is a much tastier and more sophisticated dessert, because it doesn’t taste at all like Jello. Next year, I’ll just add some red food color to the original, no-bake lemon cheesecake recipe.
When Life Gives You Lemons
“When life gives you lemons, make lemonade,” is a memorable proverbial phrase that many of us like to pull out of our pocket and slap on like a Band-Aid, when something goes wrong. The phrase originates from a obituary titled, “The King of Jesters” penned by Elbert Hubbard who was inspired by the life of a disabled, but highly successful, dwarf actor.
In stressful times such as now, we turn to these words of wisdom and hopefully, find positive ways to escape. For me, it would be a visit to a museum, walk on the beach, or lunch with a friend. However, these simple solutions are now like unattainable luxuries as Floridians struggle to stay healthy and economically stable.
I’ll continue to temporarily forget by escaping to my kitchen and “make lemonade (or lemon cheesecake) from lemons.” However, it’s getting harder…
P.S. I am very thankful for all you who have shared this recipe. I was asked to post it in Spanish and Italian, so there are links at the top of the recipe. I am not fluent in Spanish or in Italian, so I used Google Translator. So, excuse any typos! 😊
Homemade Hamburger Buns and Bernaise Sauce Recipes
Two Favorite Beef Dish Recipes, Syrah Wine Pairing and a Rant About Choices
It’s now Week 1 of the, “we don’t have to stay-at-home anymore” order and my Week 11 at home. If it wasn’t for continuous rainy days, I think there’d be a lot more people outside enjoying all that South Florida has to offer. Before I get to the homemade hamburger buns and Béarnaise Sauce recipes, plus the Northern Rhône Syrah wine pairing, I thought I’d talk about making choices that we can or will make during the COVID_19 pandemic.
Where’s the Beef?
DYK the history of this slogan? It was part of a 1984 advertising campaign for Wendy’s. Ironically, this fast food chain recently announced that it was short of or had run out of beef at some of its restaurants. If you’re a marketing geek like me, you’ll find this story interesting and see how this catchy campaign set Wendy’s apart from its competitors.
Seems like everyone has something to say lately and our voices are amplified through social media because the reality is, no one can really hear you through a mask and we can’t get together like we used to. People reluctant to head to the beach or restaurants are called cowards (or much worse) by some, and the ones out frolicking around like immortals are named pillars of mass death by others. Yes, that is the extreme POV, but I’m not making it up – just check out the conversations on Facebook.
True to my Canadian nature, I’m more on the reserved side: quietly working and entertaining myself at home thinking that my stay-at-home actions are for the greater good. My biggest indulgences these days are a good meal and bottle of wine.
I love filet mignon, but at $13-$20 per pound, it’s a splurge meal. Rather than thinking that the cost of eating a prime cut is at least double the expense of at least one family meal, I put that rationale aside. I’m lucky to have this liberty, but If you prefer to stick to ‘Feeding Five Under 25 $,’ choose recipe one because there’s nothing better than a juicy hamburger to satisfy our craving for beef.
If you’re not interested in the recipes, be sure to scroll down and read about the ‘Que Syrah Syrah’ wine pairing and my conclusion about making choices.
The recipe as stated worked best for sliders. If you want full size hamburger buns, double up the ingredients. Either make your own hamburger patties or buy prepared ones. I served the hamburgers with homemade guacamole and potato chips that I sliced whole potatoes with a mandolin.
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°.
Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.
Notes: While hamburgers don’t take long, both the Smash Potatoes and Béarnaise Sauce take quite a bit of time, so make this on a day with lots of free time. It’s a great opportunity to listen to a podcast since you shouldn’t take your eyes off of the Bernaise Sauce!
1/4 cup chopped tarragon
1 teaspoon drained capers
1 tablespoon cold butter
Use a mortar and pestle to combine the ingredients. Wrap the compound butter in plastic wrap and refrigeration while you make the Tarragon Reduction.
1 cup fresh tarragon leaves, roughly chopped
1/2 cup thinly sliced shallots
1 rounded teaspoon whole black peppercorns
1/2 cup white wine vinegar
1/2 cup white wine
1/3 cup water
Simmer the tarragon leaves and peppercorns (or ground pepper) in the liquids until you have about 3 tablespoons of reserved liquid. Gently squeeze all of the liquid through a strainer so you have a clear broth.
2 large egg yolks
3 tablespoons tarragon vinegar reduction
8 tablespoons cold unsalted butter, cubed
1 tablespoon caper tarragon compound butter
salt and cayenne pepper to taste
freshly ground black pepper, optional
Add 2 egg yolks and tarragon reduction to a stainless steel bowl or pot and whisk until combined. Add all of the cold butter cubes and whisk together on medium heat. Keep whisking until the color lightens and it thickens. Add the compound butter cut into cubes and keep whisking until combined. Remove from heat and add salt if desired.
Note: I seared the filet mignon (coated lightly with olive oil, salt and pepper) with a tbsp of butter and one of olive oil and then finished the meat in the oven set to 425 ° until medium. You can grill them too.
You can watch Chef John’s video for help. I made the Compound Butter before the Tarragon Reduction. I suggest using room temperature eggs.
Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they’re safe to handle.
Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt and pepper on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Every day I learn something new about wine. However, each day I also realize that I still know very little. If you’re a wine newbie like me, I think that one of the first things you question is the high cost of certain wines and how to justify the expense. It’s a safe assumption that if you have an opportunity to pay more for a wine made by a top producer, you should. However, if you can’t, I am learning (thanks to Wine by the Bay) that some winemakers offer affordable choices that allow you to experience for example, a winemaker’s expression of a vineyard or grape variety; or a winemaking style. These offerings also don’t compromise quality for the sake of affordability.
You could say that today’s wine is like the hamburger substitute for filet mignon – multiplied exponentially! Domaine Jean-Louis Chave wines fetch anywhere from $20.00 to more than $8,000.00 per bottle! Needing to taste a Crozes-Hermitage for the WSET 2 class, I luckily found myself at the lower end of the price spectrum. However, this wine is fantastic and since I’m nowhere near being one who can judge, I suggest you rely on these recommendations by two reputable wine critics: Erik Asimov and Josh Raynolds.
Bright violet. Mineral-accented cherry, boysenberry and smoky bacon aromas are complicated by suggestions of olive and candied flowers. Energetic and focused for the vintage, offering concentrated bitter cherry, cassis and violet pastille flavors braced by a spine of juicy acidity. Closes sappy, smooth and quite long, with sneaky tannins and a lingering suggestion of juicy black and blue fruits. Drink date: 2022-2030. Score – 92. ~ Josh Raynolds
The Whatever Will Be, Will Be Philosophy Isn’t That Comforting
Freedom of choice, too many choices, making choices, and no choice. It’s just too easy and I think irresponsible to say, “Que Sera, Sera?” Whatever choice you make today may greatly affect what happens tomorrow.
Freedom of choice is also freedom to decide when you do not want to choose. ~ Simona Botti.
It’s Week 8 of the Florida stay-at-home order, although things are slowly starting to open up. However, if you take a look at traffic and social media, you’ll know that people are flocking to the marinas and any open recreational spaces – public beaches are still closed. We may have to redefine “slow.”
It’s also May 5th or Cinco de Mayo. Typically, bars and restaurants are crowded with people who don’t mind invading each other’s personal space while downing Margaritas and Mexican-ish finger food. You’ll have to grab your Mexican food curbside this year and hopefully, bought your Margarita Mix and Tequila earlier than today. Since liquor sales are way up, you last-minute planners may find yourself drinking wine, like me!
DYK that May 5th is the 126th day of the year since 2020 is a leap year? According to Wikipedia, this day marks the approximate midpoint of spring in the Northern Hemisphere and fall in the Southern Hemisphere. There are also 239 days left in the year. However, who’s counting because since the start of the pandemic, we’re just taking life one day at a time. And, even if you remember what day of the week it is, it just doesn’t seem to matter anymore.
Cinco de Mayo
I don’t know much about Cinco de Mayo other than it’s a day when people get drunk and eat tacos. So just in case you don’t know much more than me, I figured it’s time to dig a little into the history. First of all, it’s not Mexican Independence Day – that’s on September 16th. Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. It is not the anniversary of the defeat and expulsion of the French forces by the Mexicans, which occurred in 1867.
It’s also not a United States national holiday, but is meant to be a day to celebrate Mexican culture, plus the achievements and experiences of Mexican-Americans. So narrowing down the day from celebrating achievements and culture to a drunken, Tequila fest is really sad. However, not surprising: 💰kaching 💰.
Feeding Five Under 25 $: Making Soft Tacos/Tostadas from Scratch
Since this is a recipe blog post, I’m not going to go far into taco history. If you’d like to feed your food geekiness, I urge you to read this article by Smithsonian Magazine. Otherwise, I see tacos in this way: You can purchase a bag of Maseca® corn flour and chop up and season leftover meat, quickly feeding a lot of people for just a few dollars! So, that’s what I did.
1/2 cup coarsely chopped fresh cilantro leaves and tender stems
1 teaspoon kosher salt
2 tablespoons water
Note: The original recipe says peel the garlic cloves, but I left them on and then removed them from the skins once broiled.
While the tomatillos, garlic and peppers cool, chop up the onion that has been rinsed under water.
Add all of the ingredients into a blender and blend to the desired consistency.
Soft Tacos/Tortillas/Tostadas (Found on Kitchn, but this recipe is also on the corn flour bag)
2 cups masa harina
1/2 teaspoon kosher salt
1 1/2 cups hot water (hot tap water is fine)
Mix the flour and salt and then add the hot water. Stir until combined.
Knead the dough with your hands directly in the bowl. Add more water or masa (sparingly) to get the desired consistency: it should feel like playdough.
Cover the bowl with a towel and let the dough rest for 15 – 30 minutes. Note that it won’t rise like regular bread dough.
Roll a few tablespoons of the dough to make golf ball size balls.
Flatten with a tortilla press that is covered with plastic. ]
Note: I don’t own one so the bottom of a small pot worked and then I just tossed it by hand to thin it out a bit more. The plastic wrap separating both of the flattened ball helps.
Warm a cast iron skillet on medium heat until you can feel the heat an inch above the surface.
Cook the tacos on each side for about 2 minutes.
Remove and keep tacos warm in a dish towel.
I’ve used, on two separate occasions, leftover beef and chicken combined with sausage as the filling. Gently warm the meat in a pan and add some of the homemade taco seasoning. Combine and add a few tablespoons of water and then simmer until the water evaporates. Remove from heat and cover the pan to keep the filling warm and moist.
I used shredded cheese, homemade guacamole, salsa verde, tomatoes, sour cream and a dash of sriracha. However, choose your own and what you have on hand.
If you’ve made it this far, I hope you are planning to make your Cinco de Mayo just a little more authentic and before you get drunk, think about the great things that Mexican-Americans have contributed to the US.
Mexican food is far more varied than people think. It changes like dialects. ~ Gael Garcia Bernal
Recommend Reading:Gael García Bernal: ‘The pandemic has taught me that I need something to say.’ Or, if you don’t have time to read this article, give his statement some thought: There’s something more straightforward now in how we see things – it’s stronger, more elemental and pulsating. We’re so emotionally charged. Artistic expression can affect us for the better, making us feel we’re all in this questioning together.
If you are fortunate to live somewhere in the tropics like me, it’s wrong to complain about the weather. However, we do and I’m going to right now. It’s October and the sun’s position says fall back, but it feels like July with no cool breeze to be felt.
I’m originally from the north, so at this time of the year my biological or more likely, my psychological clock says, store the cotton/linens and bring out the knits. My stomach says, stop grilling and eating salad and start slow cooking.
As a child I loved to go apple picking and have fond memories of tractor rides, ladders and picking apples off the ground. Yes, you don’t need a ladder to pick apples off the ground. My mother was a practical woman and she knew that windfalls were cheaper and could be stewed and the ones we could climb up the ladder to pick would be packed into lunches. Oh the smell, of stewed apples and cinnamon!
Here’s some more ways to not let windfalls go to waste.
Fall in the Pot
This evening’s recipe, Cider-Braised Pork Shoulder with Caramelized Onions is a tribute to my apple picking memories. There are many versions to be found and plenty of video tutorials too. Choose the one you like best. I tried to find the origin of this recipe and although there are Italian, German and French versions, I’d like to conclude that my dinner is American and the hard cider that I chose is, Angry Orchard Crisp Apple.
True to my practical roots, I am choosing the cheapest cut, pork shoulder. You could do chops or tenderloin, but if you are cooking slow, there’s no need to spend a lot.
From just five simple ingredients, a sumptuous autumn aroma will permeate your house!
Why Riesling and Why Not Red?
Once again, I gave into #TheWineTherapist’s recommendation. I’ve always preferred red over white, but according to Stefano, I’ve been cheating my taste buds by not choosing any good ones. The conclusion is, listen to your wine consultant!
On my door step with enough time to be chilled, was the 2009 Peter Jakob Kühn Quarzit Riesling Trocken. I took enough German in high school to pronounce it correctly (I hope), but not enough to understand the website, so finding information was a challenge. Here’s one review and some tasting notes on this 89 Point wine (Wine Advocate) can be found here.
Riesling is the 18th most planted varietal in the world and 20% of all grapes are planted in Germany. The one that I’m drinking today is from the Rheingau region. Do you know what distinguishes Riesling from the Rheingau and Mosel regions apart from other areas in the world? Hint: Slope, south, sun.
Catch Me If I Fall
This week I became a member of the Society of Wine Educators and am enrolled in the Certified Specialist of Wine (CSW) course. I have a year to get through a large textbook, participate in online tutorials, take notes and complete exercises in preparation for the certification exam that consists of 100 questions. Of course, theory must be supplemented with practice and I’ll be tasting my way through regions and vineyards from around the world!
I’m an art enthusiast and not a critic; love to cook, but not a chef; a wine enthusiast, but not a sommelier. When I write about art or wine, my goal is to be easily understood and, hopefully, enjoyed by many.
As I embark on this wine adventure, if my approach ever becomes unapproachable, “catch me if I fall” and send me your feedback.
We first taste to enjoy and the joy of tasting allows us to tap into our memories or create new ones.
Until next time, remember that seasons are a state of mind. While you may have to wait before wearing the sweater, nothing stops you from Fall-ing in the pot.