Kale...inspiration for cheesecake

     I had the day off the other day and I decided that I would treat myself to a great cup of coffee in Cherry Creek, Colorado.  I sat at this coffee shop for nearly two hours reading my book and enjoying this amazing concoction.  When I started to get a little hungry, I thought that I would stop in the local Whole Foods and pick up something small to hold me over until I got home.  Just as I walked in the door and saw the Kale, I started to get a little inspired to make my wife some dinner. 
     I took my time, walking through the aisles, trying to get some ideas.  When I reached the meat counter, I picked out the Bison Sirloin.  I didn't want to make anything really complicated so I went for the typical American dish of meat and potatoes.  Lemon Marinated Bison Sirloin, Paprika Roasted Creamer Potatoes, Braised Kale, Honey Chia Wheat Bread, and Lemon Glazed Mascarpone Cheesecake. 

     The reason for Mascarpone Cheesecake is that I walked past the cheese counter and saw Mascarpone, so there you go.  I know that my wife loves lemon so I picked up some lemon cookies, and a Meyer lemon.  The cheesecake was a basic vanilla bean cheesecake but the crust was made out of the cookies mixed with brown butter.  What you see on top is a mixture of sugar, water, lemon zest, and lemon juice.  I cooked it down until it was nice and thick.  After the cheesecake cooled, I spread a layer on top and enjoyed.
     One tip that I can give is to make sure the cheese and sugar are whipped for quite some time.  Mixing well not only ensures the sugar is dissolved and evenly incorporated, it adds air to the mixture that creates a wonderfully light cheesecake texture.  Also, try to find some smaller molds at any kitchen store.  Making a full sized cheesecake is way too much for my wife and I so these are perfect, personalized little cakes.
     It's funny how Kale inspired a whole meal like this.

It's that time of year again

      So, as mentioned earlier, it's that time of year to make Limoncello and the more I thought about it, the less I could wait.  This delicious beverage will not be ready to enjoy until the beginning of July but it's completely worth it.  The amount that I make usually lasts the entire year but that didn't happen last year.  To stay ahead, I'll probably make another batch in July when I bottle what you see above.
    
     It's such a simple process.  Lemons, Grain Alcohol, Sugar, Water, Jar (for aging), Strainer, Bottles.  When doing my research, I found that everyone has a slight variation to their Limoncello.  Some like to add Star Anise, some like cloves, some like mint, you get the idea.  This could go on forever.  Even the type of alcohol used and how many lemons are used varies for each recipe.  While intensely strong, I like using the grain alcohol since it doesn't impart any flavor and it's more traditional than using Vodka.

     After sterilizing the fermenting jar, I start by scrubbing the lemons under running water to ensure that they're clean.  Any contaminants on the zest will alter the finished product.  Zest all of the lemons but make sure that you do not zest the white pith since it will impart a bitter, unpleasant flavor in your Limoncello.  Combine the grain alcohol with your zest in the fermenting jar, seal it, and store in a cool, dark place.  I like to keep mine in the back of the closet behind our clothes to ensure that no light reaches the jar.

     This is the last step for another month and on May 2nd, I'll mix in the last step and let it sit for another month.  All that will be left is to strain, chill and enjoy.