Fraught with a capital FRA and yet Glorious with a capital GLO

I had the coulis and not a clue what to do with it. I could make Jelly with it but I don’t really eat too much jelly unless it’s a filled doughnut situation (just kidding, they nauseate me). So obviously I went with the raspberry glazed cheesecake. It’s been about 10 years since I’ve made a cheesecake. I used to make them every week back in the owning-a-restaurant days. It’s really not difficult and while I am always giving side eye to anyone who says THIS IS THE BEST RECIPE EVER. This really is the best. I’ll give Alton Brown credit where credit is due although I used this recipe. Not difficult if you’re patient, and delicious.

The problem, which, of course, there is one, was the raspberry glaze. Theoretically there should be no problem but when has that stopped me from theoretically having one? The glaze was an unknown still, how hard could that be? I made the glaze with the coulis and when it was cool enough, I poured a layer over the top while the cheesecake was still in the springform pan. I imagined that the springform would create a nice clean edge. Once the first coating cooled I added another layer intending to add yet another. Unfortunately I left the jelly out on the counter, not wanting it to jellify, while I chilled the cake in preparation for its final layer and several houseflies met their maker in it. I hate houseflies. I was forced to toss it. Not the cake, just the additional jelly.

It didn’t make too much difference. It looked spectacular and there was only some minor terror, subdued whimpering and vague hand wringing when I tried to remove the springform. And as you can see from my brother-in-law’s enthusiastic expression it was sublime. With a capital SUB.

Nectarine coffee cake

For book club last week (we read The Marriage Plot by Jeffrey Eugenedies, yawn, though Richard liked it) I had to make some sort of sweet breakfast thing. I found a recipe online that used a boxed yellow cake. It called for apple pie filling but I had nectarines so I used them instead. It was even more boring than the book (that Richard LOVED). 

It had a “boxed cake” taste that I have come to find disagreeable. I suppose I have to learn how to make a cake without a box. Although Alton Brown says that boxed cakes are as good as it gets but then, it’s not the first time he’s let me down.

In any event, very little was eaten and the next morning it was covered with green mold. Good thing I have an industrial disposal.