“Cooking with spirits” is this month’s Creative Cooking Crew challenge. No, we’re not cooking with Halloween ghosts or los diablos del Dia de los Muertos. It’s booze, folks, and a good time to look through my liquor cabinet and see what’s there. I hardly go into it these days as most visitors drink wine or beer.
… rum, gin, cordials, vermouth, marsala, tequila, etc. Tequila? I think I’ll go with that.
Of course, tequila immediately brings to mind Mexico and its flavors and ingredients and I decided to create a savory cheesecake — taking the opportunity to use 2 ingredients I already had on hand: (1) lobster and (2) cilantro-lime butter.
And off I went to my local Latin supermarket to get a few other ingredients, like cheese, cream and cilantro.
The cheesecake was made with cuajada fresca roja (spicy soft cheese from Central America made with chilis), crema Mexicana, beaten egg, lobster meat, corn kernels, dash of tequila, oregano flowers and saffron flowers.
The sauce was made with tequila, cilantro, lime juice and zest, organic agave powder and cilantro-lime butter.
I made a bottom crust by crumbling Brown Rice Triscuits with Sea Salt and Black Pepper crackers and patting it into the greased (with butter and tequila) springform.
Note: The dish was very tasty and the tequila flavor really came through and melded beautifully with the complementary ingredients.
I look forward to seeing what group members do with this challenge. The round-up will be posted 10/28 on Lazaro Cooks.