This after-dinner cheese course is sure to impress. Georgette garnishes it with a sprinkle of rosemary almonds and a dollop of Nancy Cantisano’s plum-almond jam. TOFFEE GRAHAM CRUST 1½ cups fine graham cracker crumbs ¹/ ³ cup cane sugar 6 tablespoons melted butter ½ teaspoon cinnamon Heat oven to 375 F. Mix together all ingredients and pat into the bottom of a 9-inch springform pan. Bake for 7 minutes. Let cool completely before adding filling. FILLING 32 ounces triple-cream cheese, such as Brillat-Savarin, Delice Bourgogne or Delice Cremeux, with the rind removed 1 cup cane sugar ²/³ cup sour cream 1½ teaspoons vanilla extract 1/8 teaspoon salt 4 large eggs, lightly beaten Plum-almond jam and toasted rosemary almonds (optional: Find jam at Kitchen Table Travel) Heat oven to 325 F. In a mixer, lightly beat the cheese until smooth. Add the sugar and mix until smooth. Add the sour cream, vanilla and salt, scraping the sides of the bowl, until well-combined. Gradually add the lightly beaten eggs (a fourth at a time), mixing on low speed until just incorporated. Pour batter into the cooled crust and place the springform pan on a cookie sheet. Bake for 45-60 minutes. Remove from the oven when the edges are browned and the middle is still jiggly. Let it cool to room temperature before refrigerating. NOTE: Make toasted rosemary almonds by gently heating raw sliced almonds in a pan with a sprig of rosemary, a dash of black pepper and a splash of olive oil. Keep the almonds moving constantly until desired color is reached. TRIPLE-CREAM CHEESECAKE make it getting out in the community and having my own little chunk of something was so enticing … I decided to go for it.” Georgette began building a following selling hard-to-find cheeses and artisan foods out of Large Marge on weekends. “We stick close to the area. She goes 25 miles an hour. I think she would tip over if she went faster,” she says. “I’ve been creating my own little community of other business owners and friends, people who are crazy about food, people who show up for cheese.” The selection is constantly changing. “We try to focus on cheese that you don’t normally find in a grocery store, but nothing too esoteric,” says Georgette, who bubbles with enthusiasm when she talks about food. “People are very afraid of cheese and cheese should not be scary at all,” she says. “We are there to talk about cheese in a fun, approachable way … Come and ask any kind of question, and taste it!” say cheese kitchentabletravelco.com {food coloring} Find Georgette and Large Marge at La Honda Winery on Saturday, July 19, from noon to 4PM, for the Open Day Wine Tasting, where she’ll be selling cheese and charcuterie boxes. You can also find Large Marge at the monthly Friends with Denim “pre-loved fashion” pop-ups.
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