A Wonderful Day

Saturday was a beautiful day for our anniversary and BBQ.  Late September and early October tend to be very warm and sunny.  It is one of my favorite times of year. 

You may have heard Mark Twain the quote: “The coldest winter I ever spent was a summer in San Francisco”.  There is truth in that statement.  In spring as the weather warms we have gorgeous warm days with little to no fog.  As the inland valleys warm up in summer, the heat pulls the the weather just off-shore in toward the coast.  Those of us on the coast get cool, foggy mornings where the sun doesn't come out until mid-afternoon.  That is our summer; 70 degree days (if we're lucky) and evenings too cool to eat outside.  To make matters cooler, we live in-line with the winds that blow through the Golden Gate (the inlet between San Francisco and Marin County) every afternoon at about 4pm.  Our house is just past the tip of the large arrow on the map (click to enlarge).

In fall as the inland valleys cool, we warm up.  The sun rises and shines bright all day.  We stop wearing sweaters in the morning.  It is a slice of heaven for 3-4 weeks.

Saturday was one of those perfect late September days.

We had oodles of yummy food featuring BBQ ala Roget (hubby).  We had a great time.  The company was a varied group, most of whom didn't know each other. 

I thought I'd share a couple of recipes: ginger soda and cheesecake.  Be warned that I don't tend to measure ingredients.  Adjust as your taste buds see fit.

Ginger soda
1/4 cup fresh ginger, sliced thin (don't bother to peel it)
2 cups water
Combine in a saucepan and simmer for an hour or so, strain while warm
1  1/2 cups sugar
1/4 cup fresh lemon juice
Add, adjust to make a sweet, thick syrup
To serve, combine syrup with your choice of bubbly water.

Cheesecake makes 2 - 9 inch round spring-form pans (you can freeze half the batter)
crust:
1/2 cup hazelnuts
1/4 cup flour
1/4 cup sugar
1/2 stick of butter - melted
Grind hazelnuts in a food processor, add remaining ingredients to combine, press a thing layer into the spring-form pans.  Bake in a 300 degree oven until lightly browned.
batter:
3 lbs cream cheese at room temperature
Beat in a mixer until smooth, scrape sides the bowl to prevent cream cheese lumps.
2 cups sugar
6 eggs
2 cups sour cream
Add gradually, scraping the bowl periodically.
1 lemon, zest and juice
2 teaspoons vanilla
Stir into batter.  Pour into spring-form pans.  Bake a 300 until it rises and has a flat top.  It will still jiggle.  If it starts to fall in the oven, take it out it is more than done (but still yummy).  Let it cool until the center sinks (about 3/8 -1/2 inch).  If there are any cracks in the top, press them closed.
topping:
1 - 2 cups sour cream
1/4 - 1/2 cups sugar
splash of vanilla or lemon juice.
Combine and pour on top of cheesecake (in the sunken area).  Bake for 5 minutes.  Cool.  Refrigerate overnight before serving.

I know what you are thinking: "heat attack on a plate".  Yup.  A very tasty heart attack.  It is best to not make it often, but eat it with gusto when you do make it.

You can make many different flavors: add melted and cooled chocolate to the batter or to half of the batter and swirl it.  Add your favorite liqueur or extract.  Add chunks of fruit.  Pour a fruit sauce over the slices when you serve it.  Add peanut butter and chocolate chips to the batter.

Comments

[Wendy]

Sounds like great cheesecake and I could do it sugar free, with the hazelnut bottom. I shall try it out!

[Brooke]

Thanks for a fun evening and great food! The cheesecake was excellent! I streched it out and had a little bit for breakfast every morning. So decadent.

Let's get together and play soon!