The Mighty Pacific.
So windy!
He conquered!...well...I guess that rock. :)
Cute.
The beautiful Monterey coast.
Crazy black moss growing all over the beach rocks.
Coast flora.
San Rafael Farmer's Market chestnuts. Yes, random but pretty.
Really good Valentine's cheesecake (really good)--recipe below!
Well, the folks are shipping off tomorrow afternoon. It was a very nice visit. We were able to see a LOT of great things. My favorites included: Sonoma wine country/the Fremont Diner, sunset dinner with a view of the Golden Gate Bridge at Greens vegetarian restaurant in San Francisco, the incredible coastline of Monterey and Carmel (I swear I saw Clint Eastwood drive by us), amazing Indian food in Monterey, and my second trip to the fabulous San Rafael Farmer's Market (I seriously am in awe with that place). The weather was perfect every day and once again I fell in love with the Bay Area...sigh...Oh, and the cheesecake I made for V day was crazy delicious! Just listen: it was a rosewater and rose petal cheesecake, people, with a pistachio crust, for the love of all things holy! Anyhoo, here is the recipe:Crust:
1 cup whole wheat pastry flour
3/4 cup ground pistachios
1/3 cup organic, raw cane sugar
1/4 tsp sea salt
5 Tbsp cold butter
2 tsp cold water
2 tsp cold water
Cheesecake Filling:
16 oz low fat cream cheese (2 standard packages--I used Horizon Organic Low Fat)
1/2 cup pure maple syrup or agave
1/2 cup pure maple syrup or agave
2 large eggs, lightly beaten (I used fresh, organic, cage free!)
4 Tbsp Greek yogurt
1 tsp rose water (optional)
2 tsp pure vanilla extract
2 Tbsp organic dried rose petals (I used rose tea I got in Spain) (optional)
To make the crust, in a medium bowl, combine the flour, pistachios and sugar; cut in butter until crumbly, then add water. Press crumb mixture into the bottom and up the sides of a 9 inch, springform cheesecake pan. Bake at 350° for 10-12 minutes or until lightly browned. Remove from oven to cool while making filling.
In a medium bowl (preferable an electric stand mixer--or use a hand mixer), beat cream cheese and maple syrup until light and fluffy. Beat in the eggs, yogurt, vanilla, and rose water just until blended. Fold in the rose petals, if using. Pour filling into cooled crust. Bake for 45 minutes to an hour (depending on your oven--mine was an hour) or until filling is set and barely jiggles in the center. The cake will be lightly browned, but not burnt. Cool in the oven (turned off) with the door propped open to prevent cracking of the top of the cheesecake . Refrigerate for at least 2 hours, but preferrably overnight.
(I've made this recipe without rose water and it turns out really good too. If you don't like floral flavors, opt for that. You can also add any topping you choose--I think a berry compote would be particularly good. Oh, and any nut can be substituted for the pistachios. I bet pecan or hazelnut would be lovely.)
K, good night!
2 Tbsp organic dried rose petals (I used rose tea I got in Spain) (optional)
To make the crust, in a medium bowl, combine the flour, pistachios and sugar; cut in butter until crumbly, then add water. Press crumb mixture into the bottom and up the sides of a 9 inch, springform cheesecake pan. Bake at 350° for 10-12 minutes or until lightly browned. Remove from oven to cool while making filling.
In a medium bowl (preferable an electric stand mixer--or use a hand mixer), beat cream cheese and maple syrup until light and fluffy. Beat in the eggs, yogurt, vanilla, and rose water just until blended. Fold in the rose petals, if using. Pour filling into cooled crust. Bake for 45 minutes to an hour (depending on your oven--mine was an hour) or until filling is set and barely jiggles in the center. The cake will be lightly browned, but not burnt. Cool in the oven (turned off) with the door propped open to prevent cracking of the top of the cheesecake . Refrigerate for at least 2 hours, but preferrably overnight.
(I've made this recipe without rose water and it turns out really good too. If you don't like floral flavors, opt for that. You can also add any topping you choose--I think a berry compote would be particularly good. Oh, and any nut can be substituted for the pistachios. I bet pecan or hazelnut would be lovely.)
K, good night!
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