Cheescake African Style

Cake O' Cheese

 

I normally think of cheesecake as a velvety sweet and creamy desert. Well, here is a clever twist on a theme.  My friends at Pulpit Rock shared this Hors d'oeuvre' during a pairing session on my last visit to their vineyard in South Africa.

 

A small wheel of Brie cheese

Italian Cream Cheese

Salted almonds

Pistachio Nuts

Pinotage Preserves

 

Un-wrap the Brie wheel. Evenly slice wheel creating two similar circular layers - these will be the construct of your cake. Place first layer of Brie on service tray.  Liberally smear Italian cream cheese on top of the Brie.  Evenly arrange salted almonds and pistachios over cream cheese. Warm preserves to a runny consistency and drizzle lightly over nuts.  Place second Brie wheel layer atop your construct. Repeat smearing, arranging and go to town with your drizzling.

This yummy delight is to be sliced and served with durable crackers or wafers of your choice.

Note:  The Pinotage Preserve was the element that helped to tie the cheesecake into a pairing with a fine Pinotage. This South African delight may not be readily available to you.  If this is the case you will find that most any preserve will make a fabulous combination and offset the savory bits of cheese and nuts with a sweet goodness of the fruit..

However, if food and wine pairing is what you are after, you might select a preserve of black currant, or cherry, or a flavor haunting the wine you will be serving.

White Pizza Bianca

1 Pound purchased or homemade pizza dough

2 tbsp extra virgin olive oil

1 tbsp fine sea salt

2 cloves of garlic, chopped

Flour, for surface

Leave from 3 sprigs of rosemary (approx. 2 tbsp)

SERVES 4

Position the oven rack in the center of the oven and preheat to 450 degrees F.  Roll out the dough on a lightly floured work surface to 1/2 inch thickness.  Transfer dough to a heavy large baking sheet.  Using a fork, pierce dough in a uniform pattern, evenly covering the entire surface area.  Drizzle the olive oil over the dough.  Sprinkle with garlic, rosemary, and salt. Bake until golden about 15 minutes.

Serve immediately...

Chicken Cacciatore

Chicken Cacciatore

1 Boiler/Fryer, cut into 8 pieces (about 3-4 lbs)

2 tbsp Olive oil

1 medium Onion, chopped

2 cloves of Garlic, minced

1 medium Red Bell Pepper - cut in strips

1 medium Green Bell Pepper - cut in strips

4 oz. Mushrooms, chopped

1/4 cup Vermentino Wine (optional)

1 (14 oz.) can chopped Tomatoes

1/2 cup Chicken broth

1 tbsp dried Oregano

1/4 cup fresh chopped Parsley

Salt & Pepper 

pinch of Red Pepper Flakes

SERVE 4

Rinse the chicken pieces & pat dry.  Heat the oil in a large skillet over medium heat, and brown the chicken pieces well on both sides.  Remove the chicken pieces to a plate.  add the mushrooms, onions and peppers to the pan dippings, and sauté until soft, about 5 minutes. Add the garlic, and cook another minute or two.  Add the chicken back into the skillet, and add the white wine.  Cook on medium heat until wine has almost completely evaporated. Add in the chopped tomatoes, broth and seasonings.  simmer, covered for about 30 minutes.  If the sauce has not thickened, remove the chicken pieces from the pan and bring the sauce mixture to a boil.  Cook a few minutes until it has reduced and thickended. Serve hot with crusty bread or over your favorite pasta.

Notes:  You may be thinking a nice red would to perfectly with this dish and our Sangiove would, but instead try Vermentino. OUr dry white wine with its firm aromatic flavors is a match for the garlic, onion, tomato and pepper in this Cacciatore recipe....