No restaurant review today. We had dinner with Sue and Sam last night at Chesterfield’s and you all know how we love that restaurant. Every dish from the meatless greens, the bread, the white bean dip, the salads, to the entrees was prepared to perfection. I will just add (with no photo- sorry) that the stuffed Haddock special, stuffed with sun dried tomatoes, feta cheese in a Marsala reduction, was a fantasy come true for my taste buds. 🙂
There was one minor annoyance, the alarm on our little sporty vehicle kept going off. I think it was because Ted was sitting on the key-remote. However, it does have some peculiarities and the alarm going off for no apparent reason is one of them. Spooky when you’re in the house alone. This morning during my grocery rounds, I may have discovered the problem.
When I returned to the car with an over abundance of groceries, removing the key remote from my wrist, it was wide open. Humph! I put it back together, turned it over to press the unlock and found an empty remote:
How was I going to get in? The old fashioned way – put the blade in the keyhole and turn. It worked! Now the alarm is going off. Great! I put the key in the ignition…phew! It stopped. I piled the groceries in the passenger seat. I wasn’t going to put the top down with all my bags flying, willy-nilly for everyone to see. So I had quite the bummer of a morning with our little sporty car. Now I wait for Burdick’s to call in regards to replacing the key. One question: Why doesn’t this happen to TED!???? 😡
Here’s a reminder to all area residence: The Herkimer County Fair. They have the most massive pigs on display at that fair!
View on my way home from work: Herkimer Cty Fair
Thursday, I was “tweeting” on Twitter and happened to ask about a wine recommendation for our little happy hour on Fridays after work. The Alice White, Lexia was suggested. Just so happened that I picked it up. Nice wine. A little on the sweet side for Ted and I but the flavor was robust with pear. If you like slightly sweet and fruity, Alice White – Lexia from Australia.
Recipe of the day: A Touch of Blue Cheesecake with Marscapone Topping
- 4 TBS Butter, softened
- 1 TBS Peanut Butter
- 1/3 cup Brown Sugar
- 1 Cup All Purpose Flour
- 1/2 cup + 1 TBS granulated sugar
- 8 oz Cream Cheese, room temp.
- 1 whole egg
- 2 TBS whole milk
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 TBS Blueberry preserves
Preheat oven to 350 F.
In a bowl, mix the butter, brown sugar and flour to make a crumbly mixture. Put into a 9″ pan with 2 ” sides which you have sprayed lightly with non-stick spray.
Press the topping to the bottom and a little way up the sides of the pan. Bake for 12 minutes.
In the bowl you just emptied the crumb mixture from, mix together the sugar and cream cheese. Add the egg and beat well. Add the lemon and vanilla. Beat well.
Pour over the cooked crust.
Stir the 1 TBS of Blueberry preserves to loosen. Put into the mixture you just poured into the crust – but drop it in little droplets all over. Take a dull knife and drag the utensil through the blueberry, making subtle lines in the filling.
Bake for 25 minutes, turn off the oven let it sit in the hot oven for 10 minutes. Remove to cool.
Marcapone Topping
- 1/4 cup cold whole milk
- 8 oz Marscapone cheese: Marscapone cheese is a soft, sweet Italian cheese. 1/2 the calories of butter. It is best known for it’s use in that wonderful Italian dessert, Tiramisu.
- 1/4 cup Confectioners Sugar
- 1 TBS lemon juice
- 1 tsp vanilla
- 1 TBS Blueberry Preserves mixed with just a spash of hot water.
- 1 cup fresh blueberries
Beat all the ingredients together except the preserves, water and fresh blueberries.
Spread on top of the cooked and cooled cheesecake. *Note: You can spread it flat or you can decorate it with the marscapone. I simply spread it flat.
In a small bowl, mix the preserves with the spash of water to make loose and add the fresh blueberries. Coat the blueberries with the preserves and spread on top of the cheesecake.
Now enjoy your just reward!
