And the Winners Are ...

Lately I've been helping out at the Republican booth at the San Luis Obispo Farmers' Market.

It's a great example of politics and pleasure overlapping. And sometimes, you just never know what might come of the conversation.

A few weeks ago I discovered that one of the volunteers, a handsome young Cuesta College student, is actually a self-described "closet chef." Our conversation quickly turned from politics to food prep. And before long, he admitted that he makes a pretty mean cheesecake.

Game on.

You see, I make a pretty tasty cheesecake myself.

So by the end of the night, the contest was set. Jayson would create his delectable blueberry-topped cheesecake, and I would submit my famous Irish Creme pie. The judges would be anyone who happened to stop by the booth the following week.

The results were delicious, even worth breaking my Lenten "no-dessert" rule! Jason's dessert was creamy and smooth and the blueberry topping was a real crowd-pleaser. Those who like liqueur-laced desserts swooned over my Irish Creme cheesecake.

The results? Even San Luis Obispo County Sheriff Candidate Mike Teixeira couldn't decide. Both, he declared in true non-partisan fashion, are worthy of eating.


So I'm going to let you decide for yourselves. Jayson was kind enough to pass along his recipe, a longtime family favorite, and mine is posted as well. When you've got some extra time -- plus a few pounds of cream cheese -- I recommend you make them both.

And for those who love liqueur-laced goodies as much as I do, I'm adding a bonus recipe. This one comes from Melody Brown, whose Grand Marniere Stuffed Dates were the hit of last Saturday's Republican fundraiser in Santa Maria.

Enjoy. Then pass along your own votes.

JAYSON'S BLUEBERRY-TOPPED CHEESECAKE

Jayson writes his cake has more complex flavors because he's scaled back on refined sugars. And while the blueberry topping can be omitted, it really sets the dish off. I couldn't agree more.

CRUST:
1 - Packet of Graham Crackers + a few more (12 whole crackers)
Crush in plastic bag or what ever you want to crush the crackers with.
1 - Cube melted butter.
2 - Tbsp. Sugar

Combine above ingredients in a small bowl, put in pyrex dish (I
use a dish that is a large pie dish, about 9 1/2 by 1 3/4 in.) Spray
dish with pam or butter to prevent crust from sticking. Pat
crumbs until even on the bottom and up on the sides of the dish, about
1 inch. Jayson says a rounded spoon works best.

FILLING:
1 - 8 oz. pkg. cream cheese, room temperature
3/4 - cup Sugar
2 - Eggs
1 Tsp. Vanilla

Beat cream cheese well; add sugar, eggs, flavoring, and continue beating until smooth. Pour into unbaked crust and bake 25 min. at 350-degrees. Remove cake from oven and reset
temperature to 425-degrees.

TOPPING:
1/2 - Pint Sour Cream (1 cup)
1 - Tsp. Vanilla
2 - Tbsp. Sugar

Mix well and spread over cake. Return to oven for 4 minutes at 425
degrees. Remove from oven and place directly from oven to coldest
part of refrigerator. Let the cake set up for a minimum of 4 hours,
preferably overnight.


BLUEBERRY TOPPING:
16 oz blueberries (frozen works fine)
1 tsp vanilla
1/3 cup white sugar

Defrost blueberries. Reserve 1/3 of the fruit, take other 2/3 and
combine in sauce pan with vanilla and sugar. Cook on medium-high heat
for 7-9 minutes or until the sauce thickens, stirring occasionally.
Remove from heat and puree. Return pureed mix to the sauce pan and
mix in reserved fruit. Simmer for a minute to two minutes while
stirring.

(It should be noted that you can use this process with any fruit-
peaches, strawberries, blackberries, etc.)

JENNIFER'S IRISH CREAM CHEESECAKE

1 pkg. Ameretti cookies, crushed
1/4 cup melted butter
1/3 cup white choc. chips

Mix cookies and butter and press into bottom and 1" up sides of large spring form pan. Bake at 325 degrees, 7-10 min. Sprinkle choc. chips inside pan.

Filling:
2 1/4 packages cream cheese
6 eggs
1 1/2 cups sugar
1 Tbsp.
1 cup Bailey's Irish Cream
1/4 cup semi-sweet choc.

Whip all ingredients until smooth, being careful not to over smooth. Pour into crust and bake at 250 degrees in water bath for 90 min. until set.
Put in cool place and let sit 3 hrs. before releasing. Melt chocolate and garnish.

MELODY'S REPUBLICAN DATES

Medjool dates, pitted
White Stilton Cheese with dates and orange (found at Trader Joes)
Bacon cooked till crisp and crumbly
Grand Marniere Liqueur

Cut dates lengthwise. Open and lay them flat in enough Grand Marnier to cover the bottom of baking tin.
Blend the cheese and crumbled bacon in a mixer till mixed thoroughly. I use about a pkg and a half for each pound of dates and about 8-10 pieces of bacon.
Once the dates have marinated in the Grand Marniere for about 4 hours, fill them with the cheese and bacon mixture. Refrigerate till about 30 minutes before serving. Be sure to refrigerate left overs, although chances are you won't have any.