More fun recently with another great Foodie Weekend at the B&B….heavy appetizers & local wine on Friday night, chili cookoff at Windy Winery and cooking class at the B&B Saturday. The guests particulary thought the Savory Blue Cheese Cheesecake (recipe below), Viennese Osso Buco and Warm Banana Souffle were especially big hits! Lots of oohs and aawhs while savoring every bite…..
1/2 cup sour cream
1 (4 oz.) package crumbled blue cheese
1 Tb. flour
1 1/2 tsp. parsley, chopped
1 1/2 tsp. marjoram, chopped
1 clove garlic, finely chopped
2 large eggs Preheat oven to 325 degree F. Press pastry into small (6 inch) springform pan. Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended. Add egs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture into prepared springform pan. Bake for 40 minutes or until set. Let cool in pan on a wire rack til warm (about 20 minutes). Remove from springform pan, slice and serve on fresh dressed greens as a salad or with crostini as a first course.