Welcome to my real-life Renoir painting; anytime I visit Dry Creek and Alexander Valley in Northern Sonoma County, I feel transported to another place and time. Maybe its the quaint old fashion general stores with the wide oak plank floors, or the endless wineries dotting the valley floor. Whatever it is, it’s beautiful. And I’m so happy to call this my home.
This past Saturday, I indulged in Sonoma County’s annual Wine and Food Affair. Two of my favorite things, no way I was going to miss it.
I love hidden gems; non main-stream destinations where the down-to-earth winemaker/owner takes the time to meet you, shakes your hand and shares their labor of love with you. My favorite stop proved to be Kachina Vineyards. Greg and Nancy, a husband and wife team of former high-tech executives, whose love of wine becomes clear as soon as you meet them. My must-haves included their Cabernet Sauvignon and Dry Creek Port. The Dry Creak Port is extra special, low in residual sugars to ensure it compliments desserts rather than overpowering them. And one more thing, this winery runs off 100% solar energy. {Excellent}
Now for a bit of the zany. Les Claypool Cellars in Sebastopol. My admiration for Les dates back to my teen years when I was playing and replaying Primus Sailing the Seas of Cheese. Oh those were the days… The other driver was the crazy unusual pairing of an Alligator Sausage Cheesecake from Les’s favorite New Orleans restaurant. It was over-the-top bonkers good.
And with any good adventure, there is always room for a little side trip. After a day of superb vino and vittles, a little java was in order to keep on “keeping on” if ya know what I mean. Coffee Catz is a sweet little stop in West County, Sebastopol. I love the relaxed funkiness of Sebastopol. Who would’ve known that a quick coffee stop would provide us with an impromptu jam session. Perfect way to end the day.
Alligator Sausage and Cheesecake
Adapted Jacques Imo Cafe – Serves 12
Ingredients
- 1 1/3 cup bread crumbs
- 2/3 cup Parmesan cheese, grated
- 4 ounces butter, melted
- 1 1/2 pound cream cheese, softened
- 3 eggs
- 2/3 cup cream
- 1/3 cup smoked Gouda cheese, grated
- 1 onion, medium diced
- 1-2/3 green pepper, medium diced
- 1 yellow bell pepper, medium diced
- 1 red bell pepper, diced
- 1/2 tablespoon chipotle powder
- 1/2 tablespoon Fajita Magic seasoning
- 1/2 pound shrimp, diced
- 1/2 pound alligator sausage, diced
- 1/2 can green chiles, diced
- pinch of salt
Directions
Preheat oven to 400 degrees.
In a medium bowl, mix the bread crumbs and Parmesan cheese. Add the butter and press the mixture into a 10 inch springform pan. Bake fo 10 minutes to se the crust. Increase the oven temperature to 450 degrees.
In a clean bowl, whisk the cream cheese until it;s smooth. Add the eggs and whisk, then add the cream and the Gouda. Set aside.
Saute all the vegetables, through the red bell pepper, with spices, until the vegetables are soft. Add the shrimp and cook until just done.
Add the sausage and green chiles to the vegetable-shrimp mixture. Fold in the cream cheese mixture and allow it to cool. Wrap foil around the springform pan to prevent leakage and pour the ingredients into the pan.
Bake the cheesecake in a water bath (a 2-inch hotel pan filled 1/3 with water) for 1 1/2 to 2 hours. It’s done when a knife inserted in the center comes out clean and the filling is set. Let the cheesecake cool. Remove from the spring mold, cut into 12 pieces, and serve.
