I thought I'd start this first post with something epic. A first of mine and probably the last. I decided to finally make a food blog and this is an idea of what type of cook I am. I don't hold back and I sometimes make things no one else would dare try or give the time of day. I'm just someone that loves food, cooking, and drinking.
So I decide to make this cheesecake. Not any old cheesecake, but a roasted chestnut cheesecake. I was inspired by the idea after picking up 2 lbs of fresh chestnuts in Queenstown off the side of the road. Now, I'd never actually made a baked cheesecake without assistance (I'd always had my mother there), so I was in for a surprise on how difficult it was going to be. This is no frozen cheesecake method. No, that would be TOO easy. I chose this recipe from Nigella Lawson, whom is a brilliant cook. I kind of flinched at first because it wasn't until after I began that I remembered how elaborate all of her recipes were. Oh, well.
First thing I had to do was roast these nuts. Before that I'd have to cut little Xs in them. Let's say it was about 70 nuts. Then I roast them for a bit. After that I try to peel them, but it's not so easy. So I plop them in some milk and boil them. It wasn't until boiling that I realized it was much easier to peel these bitches while they are hot. Like scolding hot. I'm convinced my fingerprints were seared off, actually. After re-heating the milk and peeling for about 3 hours I'm done. Next: making puree.
The puree was pretty easy to make. Threw in the nuts, some of the milk, a splash of brandy and some sugar, processed it. It was delicious. The new Nutella. A much classier spread than peanut butter and way more yummy (and I love pb). I fold the puree into some room temp cream cheese and lay it on top of this special crust I made out of digestive biscuits, spiced cookies, and butter. The crust, alone, could be eaten by the spoonful. I finally pour it all into the springform pan laden with cling wrap and then into a foiled boat of water. If you've made cheesecake this way you know how temperamental this set-up is.
I put it in the oven. 20 minutes later the oven turns off. It's overheated. Fuck! I leave it in there to try and...the oven was smoking. This is an OLD ass oven. It kind of does what it wants and only likes to work on specific settings (ie not the setting I want). I pull it out eventually and hope for the best. I refrigerate it overnight in hopes it comes out okay. What a nightmare. All this work.
The next day I cut a piece. It's fine. I made a brandy and chestnut sauce. I spoon it over each piece and we have it after supper. Success! It's rich and decadent, melts in your mouth. It was an experience making it, but it'll be the first and last.
So I decide to make this cheesecake. Not any old cheesecake, but a roasted chestnut cheesecake. I was inspired by the idea after picking up 2 lbs of fresh chestnuts in Queenstown off the side of the road. Now, I'd never actually made a baked cheesecake without assistance (I'd always had my mother there), so I was in for a surprise on how difficult it was going to be. This is no frozen cheesecake method. No, that would be TOO easy. I chose this recipe from Nigella Lawson, whom is a brilliant cook. I kind of flinched at first because it wasn't until after I began that I remembered how elaborate all of her recipes were. Oh, well.
First thing I had to do was roast these nuts. Before that I'd have to cut little Xs in them. Let's say it was about 70 nuts. Then I roast them for a bit. After that I try to peel them, but it's not so easy. So I plop them in some milk and boil them. It wasn't until boiling that I realized it was much easier to peel these bitches while they are hot. Like scolding hot. I'm convinced my fingerprints were seared off, actually. After re-heating the milk and peeling for about 3 hours I'm done. Next: making puree.
The puree was pretty easy to make. Threw in the nuts, some of the milk, a splash of brandy and some sugar, processed it. It was delicious. The new Nutella. A much classier spread than peanut butter and way more yummy (and I love pb). I fold the puree into some room temp cream cheese and lay it on top of this special crust I made out of digestive biscuits, spiced cookies, and butter. The crust, alone, could be eaten by the spoonful. I finally pour it all into the springform pan laden with cling wrap and then into a foiled boat of water. If you've made cheesecake this way you know how temperamental this set-up is.
I put it in the oven. 20 minutes later the oven turns off. It's overheated. Fuck! I leave it in there to try and...the oven was smoking. This is an OLD ass oven. It kind of does what it wants and only likes to work on specific settings (ie not the setting I want). I pull it out eventually and hope for the best. I refrigerate it overnight in hopes it comes out okay. What a nightmare. All this work. 
