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.