Week 6 - cherries and chevre

Since making desert for these meals sometimes takes twice as long as the rest of the menu I tend to get carried away. This week I adapted the New York Cheese cake recipe from the Joy of Cooking by replacing 8oz of cream cheese with chevre. We will see if that was enough to make a difference. Unfortunately chevre is roughly double the price of cream cheese so I was hesitant to increase the ratio. Never-the-less, it's a cheese cake complete with a lemon-shortbread crust. I've been marinading cherries in a dash of balsamic vinegar, sugar and brandy overnight and they will go on top (to hide the annoying little crack that reared its head right in the centre of the cake - I admit, that since it finished baking at around midnight I rushed the cooling process a little).

The menu for tonight follows:

Wine: Don David Torrentes (Argentina) - White, Highly Recommended at $14/bottle
Pasta: Fettuccine with roasted eggplant cilantro cream sauce, roasted red bell pepper, zucchini and fresh mango.
Salad: Tomatoes, Red Onion and Feta in Balsamic vinegar and Fresh Basil.
Dessert: New York Cheese Cake
Coffee: Espresso
Tea: Mango Roibos