I feel, Gentle Reader, as if I have cheated you.
Most years I do at least one Easter column and share a related recipe. Lots of spring veg, brunch dishes, and light, fresh desserts. One year I did a multi-part egg series. Each year I have my ducklings (Ducklings/Easter, see what I did?) in a row and am fully prepared weeks in advance.
But this year. This horrible year with its microscopic foe that most of us can only fight by hanging around the house in our pajamas and getting take-out delivered. Where every day is like the one before, yet time marches on.
In other words, I forgot about Easter until late last week.
I’m sorry.
So, this week’s recipe would’ve made a perfect Easter dessert — it’s pastel-colored and has fresh springtime flavor.
But it’s also just right for adding to that list of time-consuming dishes which just might burn off an entire one of these strange, phantasmagorical, quarantine days.
You might not know what tomorrow will look like Gentle Reader, but there could be cheesecake.
Thanks for your time.
Contact me at dm@bullcity.mom.
Notes:
Pistachio paste can be found at gourmet grocers and online. It has a tremendous shelf life when refrigerated and can usually be purchased in small quantities.
For service in the Fairview, we “deconstruct” this cheesecake for presentation of an individually-made portion. The recipe for the crust is scaled down to produce about one-fourth of what we prepare in our kitchen. We mix all ingredients and bake on sheet pans and then crumble it up for presentation on the plate.
The cheesecakes we serve are baked in individual portion silicone molds. The method is the same but we produce a batch of cheesecake batter that is three times what is listed in the recipe here. The batter is poured into the molds and the molds placed in a water bath on sheet pans. Once cooked, we allow the cheesecakes to set and then we freeze them before un-molding. Once removed from the molds we dip the sides of the cheesecake in white chocolate for added texture and flavor.