Standing the Test of Time: the Universally Popular Cheesecake

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Grab a fork—National Cheesecake Day is on Sunday, July 30th!

The familiar sweet treat is generally a mixture of soft cheese, eggs, and sugar poured into a crust of graham crackers, shortbread, or sponge cake. Today’s varieties range from the pristine New York Style to flavored cheesecakes (like chocolate, lemon, or pumpkin) and added fruits (like berries, cherries, or pineapple,) decorated with nuts and whipped cream, baked or unbaked.

It isn’t actually a cake at all but more of a cheese tart or flan or custard pie. The Basque-style cheesecake is much like a custard and baked to the edge of burnt. In 1996, a savory salmon cheesecake took top prize in a Better Homes & Gardens’ recipe contest.

Cheesecake, like many things, started with the Greeks. Cheese molds discovered on the island of Samos are approximately 4000 years old, and experts speculate that humans ate cheese products well before this. A form of cheesecake gave energy to the first Olympic athletes in 776 BC. These first cheesecakes consisted of cheese pounded into a paste and formed into a loaf with honey and wheat flour, then baked.

When the Romans conquered Greece, they made cheesecake their own, called it “libum,” and published a recipe for it during the first century AD in a comprehensive food work by Marcus Porcius Cato, a politician. This version is very similar to the Greek’s but added eggs to the mixture. It, too, was formed into a loaf, then baked in a fire, on leaves under “a brick.”

By the end of the first millennium, countries all over Europe were making their individual styles of cheesecakes thanks to the Romans expanding their empire. In the 16th century the French developed Neufchatel cheese, soft, creamy and a favorite of Napoleon’s used often in cheesecake recipes.

Meanwhile in 1872 America, a dairy farmer named William Lawrence, of Chester, NY, was trying to recreate Neufchatel for this side of the pond. He didn’t, but he did discover an American classic: cream cheese, called so because it WAS creamier and richer than Neufchatel.

In the 1920’s restaurateur Arnold Reuben experimented with cheese pies as desserts for his menu. He tweaked and perfected until he unveiled the New York style cheesecake, made with cream cheese, egg yolks, heavy cream or sour cream, with a little sugar, lemon, and a graham cracker crust. The authentic New York cheesecake stands on its own without fruits, nuts, flavors, or whipped cream.

Simple and unadorned or loaded with layers of flavors, cheesecake’s creamy goodness is universally popular. Today is a great day to treat yourself to a slice of this ancient and historical classic.

Cheesecake from Savoia Pastry Shoppe, Rochester, NY

National Dessert Day with a Classic: the Napoleon

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It’s National DESSERT Day! Yay! So, I thought I would feature a classic: the Napoleon. While many people have an idea of what the dessert looks like, it seems that nearly every culture has adopted its own version, and all of them sound delicious. Here are a few facts about this perennial favorite.

The pastry’s original name is mille-feuille, pronounced “mil foy,” meaning “a thousand leaves” for the many layers of puff pastry. Traditionally, that is six folds of three layers of pastry, resulting in 729 total layers. There are modern versions, however, that call for over 2,000 layers in the end product.

In early recipes, puff pastry was layered with two layers of crème-patisserie. The top layer of pastry was sprinkled with confectioner’s sugar or cocoa powder, or, in later recipes, covered with white icing and brown icing stripes, often “combed” to create the design in the photos.  

Why is it called “Napoleon?” Ummm…no one knows for sure. The first recipe using “mille-feuille” appears in a 16th century French cookbook written by Francois Pierre de la Varenne.  Two-hundred years later, several countries began claiming the popular dessert as their own. One story describes an Italian baker naming it Napolitano for his beloved city, Naples, which, in English, later evolved to “Napoleon.” Another story notes that a Danish baker came up with the pastry and served it to Napoleon for a state visit. Some believe that the dessert actually has roots in Hungary.  

Regardless of where it began, the pastry is still popular today. Variations include layering with sliced almonds, fruits (usually strawberries and raspberries,) jams, chocolate, whipped cream, almond paste and savory ingredients like cheeses, tomatoes, pesto, spinach, and herbs. Italian versions include a layer of sponge cake. Latin American versions use dulce de leche.

If you’re inspired to celebrate National Dessert Day, here is a simple recipe with only seven ingredients from Mr.Food. For baking enthusiasts, here is a classic recipe from King Arthur Baking. The Napoleon in the photos came from Savoia Pastry Shoppe, a 93-year old family bakery.  

Enjoy, and have a great weekend!

That's Amore

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Okay, who doesn’t love love? It’s everywhere, especially this time of year, and since I started the bandwagon with the food and wine blog posts this week, I’ll drive it to “Feel Good Friday.” Speaking of which, I have a couple of “facts” about love: 

  • Love and fright create the same responses in the body: pupil dilation, increased heart rate and sweaty palms.

  • Kissing the wife good morning adds an extra five years to a husband’s life.

  • When ancient Greeks wanted to declare their love, they threw apples at the object of their affection.

And if the food, wine and trivia doesn’t put you in the mood, sing along with these classics. The first is courtesy of friend Larry Piccarreto of Original Bay & Goodman, and the second will, well, most certainly make you Feel Good.

Feel Good Friday--Have a Little Faith

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Even as the forecast calls for snow showers in April, we know Spring will arrive (eventually,) and flowers and leaves will burst with color. I really did see some daffodils blooming along the road yesterday. 

In Christianity, this weekend is about faith, specifically, witnessing Jesus Christ dying and then “rising” from death. This cemented the beliefs—the faith--of His followers, who were now sure of a higher power, if they had any doubt before.

 “Some things have to be believed to be seen.”  Madeleine L’Engle

Faith is walking on a path in the fog, one foot in front of the other, maybe slowly, but moving forward. I can recall specific points in my life where faith was it. I saw no other next step and had to trust the Universe to just be there with the path. I feel that I am at a similar point now. I want to believe, but the head steps in front of the heart. Do I take that leap, that leap of faith?

“Faithless is he that says farewell when the road darkens.”  JRR Tolkien

Since it’s “Feel Good Friday,” I’ll add that research on faith and those who practice it are rewarded with not only spiritual benefits, but physical health benefits as well. These include less anxiety, more patience, less stress, more contentment, less depression, more optimism. The faithful have even been shown to suffer less physical pain and live longer.

Have you been at the point of, as the saying goes, “letting go and letting God?” Faith must be sincere, and it isn’t always easy, but the more of a habit faith becomes, the more inner calm you’ll feel. Focus on something you need to improve in your life; visualize that improvement. It’s already in progress.  

“Faith is about doing. You are how you act, not just how you believe.”  Mitch Albom  

 

Feel Good Friday--Giving is Receiving

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A story I posted on the ArtSoulWine Facebook page yesterday got me thinking. A customer in a Philadelphia pizza restaurant started an entire movement that has provided 10,000 slices of pizza from that shop to those who can’t pay. This customer left an extra $1 for a slice to someone who needed it, which the shop owner tagged with a post-it. One small action—one small dollar—has spread out in ripples that have helped hundreds, maybe thousands, of people. Brings a tear to my eye every time I think of it. 

As grumpy as you might feel after this miserable winter--maybe all the more reason--I would suggest for Feel Good Friday that you consider a similar act. Just one, just something simple. There are opportunities everywhere. Donate old towels or blankets to an animal rescue. Drop off blank note cards or writing tablets and pens to a nursing home. Pick up some spring flowers for an elderly neighbor, or send a hello card or message to someone you’ve been thinking about.

A shout out here to Vagabond Kitchen in Wheeling for giving out free cups of soup during yesterday's snow storm. Awesome. 

Though you should give without reservation or expectation, there is actually something in it for you: lower blood pressure, longer life and a happiness. Turns out that warm, fuzzy feeling is a real thing, but don’t take my word for it. There’s scientific evidence from the University of California/Greater Good Science Center and the Cleveland Clinic.

That makes Feel Good Friday feel even better. Have a wonderful weekend!