%^neenish Tart #$!(*&

Baking, Grammy Gold, Grammy Gold: Goldenade, Party Food, Snack, Sweets

After a long, busy week celebrating the Grammys with this year’s Grammy Gold, Goldenade, and spending time with my dear friends Whits, Burt, Tom, Madge and Jim, we’ve finally reached the end of the road. And there is no one I’d rather mark the grand finale with, than the divine [redacted].

I was meant to have [redacted] over for last year’s Grammy Gold celebrations but ran out of time, so it was wonderful to have the opportunity to make it up to her this year.

I’ve known [redacted] since the late ‘70s, when she and [redacted] were part of [redacted]. After breaking backstage at a concert, I convinced them that they were carrying the others and to leave the band if they wanted to achieve greatness. Cut to a few years later and the [redacted] were a success and they released the hit song [redacted] … which was coincidentally written about me.

As always, you’re welcome. For that, and encouraging her to release a [redacted].

Anyway, we’ve got a lot to cover today so I’m going to jump straight into the odds, lest you miss your bookies. I think Best New Artist will go to Khalid – [redacted], obvs thinks it will go to Alessia Cara. We agree that song of the year will go to Despacito, despite the fact it should have been released the way I wrote it … as a celebration of the great Jennifer Esposito. Album of the Year we’re tipping for Lorde and Record of the Year will go to Childish Gambino, even though it is likely Jay-Z or Kendrick Lamar Odom’s to lose. Donald Glover is just my zaddy.

With all that out of the way, and us well and truly caught up on each other’s lives there was only one thing left to do. And that, obvi, was to smash some [redacted]nenish Tart [redacted].

Now I have a passionate aversion to mock cream – which is weird, given my love of butter – so this isn’t the most traditional of neenish tarts. But I would argue, that is what makes it so damn good. Sweet and tangy, with a pastry that melts in your mouth. Sign me up to this goodness.

Enjoy!

[redacted]neenish Tart [redacted]
Makes: 12-16 individual tarts.

Ingredients
250g plain flour, plus more for dusting
2 cups plus 50g icing sugar
125g unsalted butter, cubed plus cup at room temperature
1 egg, beaten
raspberry jam, to taste
½ cup condensed milk
lemon, juice and zest
2 tsp cocoa powder, sifted
4 tbsp water
a few drops of pink food colouring

Method
Chuck the flour and 50g icing sugar in a food processor and quickly blitz to remove any lumps. Add the cubed butter and blitz until it just starts to come together. Add the egg and blitz again. If it isn’t coming together, add ice cold water a tablespoon at a time, blitzing after each addition. Once formed, shape into a disc, cover in cling and place in the fridge to chill for half an hour or so.

Preheat oven to 180C.

Dust a clean bench and a rolling-pin with flour and roll out the pastry until it is 4mm thick. Cut into 12-16 rounds with a cookie cutter, and place into mini-tart pans. Trim off any excess dough and prick the base with a fork. Transfer to the oven and bake for ten-fifteen minutes, or until lightly golden and cooked through. Remove to a cooling rack until completely cooled.

Spread about a teaspoon of jam into the base of each tart and place in the fridge while you work on the filling. On that, combine half a cup of icing sugar with the condensed milk, butter and juice and zest of the lemon, mixing until smooth. You could use a stand mixer if you want, but aggressive utilisation of a wooden spoon – which should be an award show category, TBH – will work just as well.

Divide the filling between the tart cases, smooth the surface and return to the fridge for half an hour, to set.

Combine the remaining icing sugar with the water and stir until smooth. Split it between two bowls, adding the cocoa to one and the food colouring to another. If either is too runny, add some more icing sugar until it is a spreadable consistency.

Spread half of each tart with chocolate icing, and return to the fridge to set for fifteen minutes. Spread the other side with the pink icing, return to the fridge and set … before devouring the lot.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Jimmychangas Fallon

Grammy Gold, Grammy Gold: Goldenade, Main, Street Food

To be honest, this marathon month of celebration is really starting to exhaust me and I’m feeling desperate to just relax and have a laugh while celebrating this year’s Grammys. And no tea, no shade to Whits, Burt, Tom or Madge, but there is no friend funnier than my fave chum Jimmy Fallon.

Well no one funnier that had won a Grammy. And was available, at least.

I first met Jimmy whilst loitering around 30 Rock to try and get Lorne Michaels to forgive me and let me join the cast of SNL finally. Whilst that obviously did not occur, I did befriend Jim when he was walking in and out of the studio. Did he mistake me for a beggar for the first six months of our friendship? Yes … but it showed that we truly did have a lovely relationship.

As is oft the case, i made his career my top priority and vowed to make him a star. I started by getting him to dip his toe in the cinematic pond, before making him quit SNL to defend my honour … and ultimately, release a comedy album that would go on to bag him a Grammy.

Since that is his winning category, he was thrilled to sit down and run the odds with me. He agreed that it is Jerry Seinfeld’s Grammy to lose … though can’t bring himself to count out Dave Chappelle. When it came to spoken word, however, we knew that there was no one beating my girl Carrie Fisher. Fuck I miss Caz.

Talking about Carrie got me feeling hella emotional, so it was fortuitous timing that I was already balls deep on making some Jimmychangas Fallon.

 

 

Hot and spicy, fresh and comforting, this usually fried delight is just as perfect when oven baked. But I guess, can you go wrong with something slathered in cheese, sour cream, guac and chilli?

You can’t, so enjoy!

 

 

Jimmychangas Fallon
Serves: 4.

Ingredients
2 red chillies
2 tsp ground cumin
1 tsp ground coriander seeds
½ tsp ground white pepper
2 tsp dried oregano
2 shallots, sliced
6 garlic cloves, minced
1kg brisket
olive oil
1 tbsp ground chilli
1 tbsp smoked paprika
1 tsp turmeric
pinch of cinnamon
1L beef stock
12 flour tortillas
grated cheese, to serve
sour cream, to serve
guacamole, to serve
sriracha, to serve

Method
Place the chilli, cumin, coriander seeds, pepper, oregano, shallots and garlic in a food processor and blitz until it forms a paste. Blitz in a good lug of olive oil and transfer to bowl. Add the brisket and rub to coat, cover and place in the fridge to marinate overnight.

The next day, heat a lug of oil in a large skillet seal the meat for a minute or two on each side. Add the chilli, smoked paprika, turmeric and cinnamon and cook for another minute before adding the stock and bringing to the boil. Once rollicking, reduce heat to low, cover and simmer for three to four hours.

Remove beef from the pan and rest before bringing the heat back up to reduce the liquid. After about ten minutes of rest, shred the brisket with a couple of forks and return to the sauce. Continue to cook until the liquid is mostly evaporated. Remove from the heat and allow to chill completely.

Preheat oven to 180°C.

To assemble, place a couple of tablespoons of the brisket along one edge of the tortilla. Fold in the sides and roll to form a small burrito and tie in the centre with kitchen string. Repeat the process until done. Brush with olive oil, place on a lined baking sheet and bake for fifteen minutes, or until golden and crisp. Remove from the oven and remove the string from each. Top with some grated cheese and bake for a further five minutes, or until golden and bubbly.

Serve immediately, slathered with sour cream, guac and sriracha. Though be careful when devouring, since they’ll be bloody hot.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Tom Crumpetty

Breakfast, Grammy Gold, Grammy Gold: Goldenade, Snack, Vegetarian

After kicking this year’s Grammy Gold – Goldenade for those playing at home – off on an emotionally draining note with Whits, followed by a soul affirming date with my boy Burt, I was starting to feel disoriented. Almost like I was in an emotional free fall, which led to me calling my dear friend Tom Petty and begging him to come over to celebrate the Grammys.

Then I remembered that he tragically passed away but a few months ago and I truly felt like I was freeeeeeeeeeee. Free fallin’. I reversed the delorean out of the garage and this time set a course for earlier last year, to see him one last time and honour his legacy in the way that he deserves.

Since I obviously couldn’t take to him about this year’s nominees, lest I spoil his death, I ran the odds for the Rock/Alternative categories alone. I was obviously feeling misty while heading back because I opted to mark Best Rock Performance down for Leonard Cohen over the Foo Fighters. Metal Performance I closed my eyes and pointed at Code Orange, Best Rock Song I think will go to Metallica while Best Rock Album will go to Queens of the Stone Age … and Alternative Album should obviously go to Arcade Fire.

With that out of the way I charted my course back to last year to hang with Tom, and by George was it not the most delightful thing I’ve experienced in years. Tom and I have known each other for years, meeting when he was putting together the first line-up of the Heartbreakers. While he egregiously snubbed my audition for the bassist, the decade of stalking and torment eventually led to friendship and we’ve been the best of since the mid-80s.

I may or may not have bequeathed him a little song I wrote called free fallin’.

Anyway, Tommy was thrilled to see me and we laughed, fondly reminisce about our friendship and I was finally able to get the closure I desperately wanted after his death. In turn, he got to smash a batch of my Tom Crumpetty, so he was hella chuffed.

 

 

Light, fluffy and springy, there is nothing better than a freshly cooked crumpet. Even the ones that don’t exactly look the part. I mean, I tried my best but I just couldn’t be bothered greasing the crumpet rings and therefore, we got some jagged little edges like it were last year’s celebration. In any event, however, they taste delicious.

So enjoy!

 

 

Tom Crumpetty
Serves: 6.

Ingredients
3 cups milk
¼ cup butter, plus extra for cooking
2 tsp raw caster sugar
7g dried yeast
3 cups plain flour
sea salt, to taste
1 tsp bicarb soda

Method
Combine the milk and butter in a saucepan over a low heat until butter melts. Remove from the heat and allow to cool to 40°C.

Meanwhile combine the sugar and yeast in a small jug and slowly whisk through a cup of  the cooling milk and butter mixture. Cover and allow to get foamy for 5 minutes or so.

Combine the flour and a pinch of salt in a large bowl and slowly whisk through the yeast mixture, followed by the remaining warm milk until smooth and combined. Cover and leave to prove in a warm place for a couple of hours.

Once risen, whisk the bicarb with 50ml warm water and beat into the batter. Cover, return to its warm place and prove for a further half hour.

Heat a frying pan over low heat and melt a little bit of butter. Add crumpet rings and fill ⅔ way up with batter. Cook until the mixture is hella bubbly and a skin forms on top, about five minutes, before removing the rings, flipping and cooking for a further minute. Remove and keep warm, and repeat the process until all the batter is done.

Then, obvi, devour slathered in more butter and honey.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Baked Camemburt Bacharach

Grammy Gold, Grammy Gold: Goldenade, Party Food, Side, Snack, Tapas, Vegetarian

I can’t believe that we’re already up to the second day of this year’s famed Grammy Gold celebration, Goldenade. No sooner had I returned the delorean to the garage after visiting Whits did my boy Burt Bacharach start knocking on my door. And after the pain of seeing my dearly departed Whit, what my world needed now (aka then) was love, sweet love.

Burt and I known each other for years and years after meeting in – and I think this is a record for this patch of cyberspace –  the nursery of the hospital in Kansas City, Missouri. Not to be confused with the hospital in Ebbing, Missouri. It’s near these billboards that inspired a movie … but anyway.

We’ve known each other from birth and after legal emancipating myself from my parents – they didn’t let me have ice cream one night – I moved to New York with the Bacharachs and as repayment, became Burt’s manager.

As I’m sure you would agree, he got quite a good deal.

Since I really like to put my guests through their paces AND the fact I stopped caring about Jazz again as soon as La La Land finished, I decided to run the odds for R&B with Burty. Cause when you think Burt, you think R&B. Anyway, we think this category will fall to a combination of Childish Gambino, Kehlani and Bruno Mars. Kehlani will take Best R&B Performance, Childish Gambino will take Best Traditional R&B Performance, R&B Song and Urban Contemporary Album, while Bruno Mars will take out Best R&B Album.

While there wasn’t much discussion or arguing about who the winners would be, we both felt extremely smug and like we worked hard … so I headed off to whip us up a Baked Camemburt Bacharach.

 

 

Deliciously goopy and with a punch of garlic and a whack of herbs, this little number is the perfect snack when you want to impress your guests whilst putting in the least amount of effort possible. I mean, stab, stuff, bake … and that is it.

Enjoy!

 

 

Baked Camemburt Bacharach
Serves: 4-6.

Ingredients
200g camembert in a wooden box
3 garlic cloves, peeled and sliced
a couple of sprigs of fresh thyme
a sprig of rosemary
1 tbsp honey
1 ciabatta, thinly sliced and toasted

Method
Preheat the oven to 180°C.

Remove the camembert from the box and packaging. Line the box with some foil and a small piece of baking paper before returning it to the wooden box.

Cut a few slits over the top of the camembert and stuff with sliced garlic, thyme and rosemary. Drizzle with honey, scrunch the foil to close and place in the oven to bake for ten minutes, or until it is puffed and gooey.

Remove from the oven, open the foil and serve immediately … to devour with the toasted ciabatta.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Benny with the good hair

Golden Globe Gold, Grammy Gold: Goldenade, Guess Who's Coming to Dinner

2018 has already felt like a marathon effort, what with me counting down to RuPaul’s Drag Race All Stars 3, my first ever Golden Globe Gold celebration, getting all up in Schitt’s Creek, honouring the 20th anniversary of Dawson’s Creek and Tyra berating slash begging me to cover America’s Next Top Model. But there is still one more mega-week to go before the Oscars.

Yas bish, it’s time for my annual Grammy Gold party.

Will this be the year my girl Carrie finally gets a major award? The answer is, obvi, James Corden better bloody hope so.

On that menacing note, welcome to this year’s triumphant Grammy Gold: Goldenade.

Who will be joining me tomorrow? Let’s just say, I have a feeling it is going to make me so emotional …

Image source: Grammys.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Tyramen Banks

America's Next Top Model, Main, Poultry, Soup

Oh my GOD – you would not believe the week I have had! I was quietly resting off a post-boozing-with-Cath hangover on Thursday morning, minding my own business, when I received a call from my dear friend Tyra Banks.

“Ben, just wanted to check when your recap of our premiere would go live?”

I stayed quiet, hoping she would think I wasn’t there.

“Ben … Ben … BEN?”

“Um, you see, I wasn’t actu … ”

“I was rooting for you. We were ALL rooting for you.

“Tyra, you never invited me out to set so I couldn’t …

“Stop talking. Ben, stop talking. Be quiet, be quiet … STOP. I have never yelled at a friend like this before. I know you have a time machine, I
know zthat isn’t an excuse. I want us to work together to become next level fierce.

“When I yell at a friend like this it is because I care … “

“Sorry Tyra, I’ve got another call coming through. It is Naomi, she wants to … “

“Ben,” she said as sweetly as possible. “I love you, you’re fierce, you make me smize, you pop. Maybe I should pop … on the next plane and we should reconnect and discuss making this all work.”

True to her word, my girl Tyra arrived on my doorstep the next day, held me in her arms, apologised for yelling at me. Given we’re such old dear friends – we met whilst supermodelling, obvi – and the fact I was pretty cold bringing up Naomi Campbell, I forgave her. And yeah, I guess you could say this is happening. ANTM is joining the ranks of Survivor, Australian Survivor, Drag Race and Survivor New Zealand, and getting the whole culinary condolence treatment … and our friendship is renewed.

That, I guess, is the soothing power of my Tyramen Banks.

 

 

Crazy hot with a little bit of sweetness, this baby is everything you want from a ramen. And is super easy to whip up, making it look like you’ve been planning it for ages. Because I was, Ty, I was.

Enjoy!

 

 

Tyramen Banks

Serves: 2.
Ingredients

2 tbsp soy sauce
2 tsp tamari
400g egg noodle
500g chicken breasts
1L chicken stock
2 tbsp sriracha sauce
½ cup bean sprouts
½ red capsicum, finely sliced
5 spring onions, sliced
1 fresh red chilli, sliced
small handful of coriander, roughly chopped
1 lime, cut into wedges

Method
Combine the soy, tamari, minder ginger and chilli in a large bowl. Toss through the chicken, cover and leave to marinate for about eight hours or so. Or while you’re at work, for example.

Preheat the oven to 180C and prep all the ingredients.

When you’re ready to go, place the chicken on a lined baking tray and cook for about fifteen minutes, or until cooked through.

Meanwhile bring two saucepans of water to the boil and cook the eggs until soft in one, and the ramen noodles per packet instructions in another.

And in a third saucepan, cook the chicken stock and sriracha over medium heat until piping hot.

To serve, place the noodles on the bottom of your bowl, pour over the chilli stock and top with bean sprouts, capsicum, spring onion and chilli. Slice the chicken on an angle and place over the top before breaking the eggs in half and adding them to the bowl.

Garnish with coriander and a wedge of lime. Squeeze said lime in the broth before devouring, and curing all that ails ya.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Pierogene Levy

All up in Schitt's Creek Week, Main, Party Food, Snack, Street Food, Tapas, Vegetarian

Given I am close with the entire cast of Schitt’s Creek, it was extremely difficult to decide who to bestow the honour of kicking off my celebration honouring their return to the screen. But like my girl Hizza Clinton before me, I am known for making hard choices when I need to, so picked up the phone to call the delightful Eugene Levy first.

I mean, it is only fitting that I kicked off the party with Eugene as he is the person I have known the longest. Eug and I first met whilst a part of Second City, Toronto and by a part of, I was his stand in when blocking performances given our eerily similar appearances.

While we drifted apart when I was deported from Canada – and therefore unable to appear on SCTV – we reconnected again in the ‘90s through my dear friend Tars. I was part of her entourage on the set of American Pie to get closer to Chris Klein – it was the ‘90s – but I was so thrilled to see Eug again that I abandoned my lust for Chris, and instead focused on making up for the lost years of our friendship.

Despite being extremely busy with other publicity commitments, he was so excited to come down under and mark season four in culinary form with his dearest friend.

“Ben, you really need to come visit when we’re filming next season. I could see Alexis having a long-lost twin and you have the perfect nature to pull off the role!”

“Eug, my love, I don’t know. I’m super busy at the moment, but it truly makes a lot of sense.”

Now I can’t tell you how that conversation ended for upcoming contractual reasons – hell, I shouldn’t have even mentioned how it began – I can tell you that my v. Canadian Pierogene Levy were the perfect snack to toast season four … and beyond.

 

 

Like Eugene, these babies are the perfect comforting slash celebratory snack. Warm and fluffy, and packed full of carb-y, cheesy goodness, you need to get these in your belly ASAP.

Warm apple pie my arse (… which is another embarrassing story of mine for another time).

Enjoy!

 

 

Pierogene Levy
Serves: 6.

Ingredients
1.5kg potato
6 shallots, roughly cut
200g ricotta cheese
100g cheddar cheese, grated
2 eggs
salt and pepper, to taste
40 gow gee wrappers

Method
Preheat oven to 180°C.

Peel and cut the potatoes quarters and place in a saucepan of salted water. Bring to the boil and cook until just tender, about five-ten minutes depending on their size. Drain the potatoes, transfer to a lined baking tray with the shallots and cook for a couple of minutes, or until all the moisture is gone. Transfer to a bowl and allow to cool for about fifteen minutes.

When the aggressive heat from the potatoes has gone, mash them until their mostly smooth. Add the ricotta, cheddar, eggs and a good whack of salt and pepper, and mix until thoroughly combined.

To make the pierogis, place the gow gee wrappers on a clean, dry bench and place a generous teaspoon of filling in the centre. Brush the edges with water and press the edges together, pleating as you go … to make them look as flash as a rat with gold teeth. Because, obvi.

When they’re all done, bring a large pot with about 1-inch of water to the boil and steam the pierogis for about ten minutes, give or take, or until they’re cooked through.

Devour, greedily, with sour cream or some hot sauce.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Rachel Bloom’in Onion

Golden Globe Gold, Golden Globe Gold: Goldhood, Party Food, Side, Snack

I thought it was only fair to kick off our first Golden Globe Gold, Goldhood, by making up for my shade thrown at The CW yesterday. While their shows aren’t as critically beloved as other networks, it is easily my favourite US network given my love of teen drama, rom-coms and superheroes.

I am basic and proud.

Anyway, the jewel in The CW’s critical crown is without a doubt Crazy Ex-Girlfriend and its creator-writer-producer-star and Golden Globe winner, my dear friend Rachel Bloom. I’ve known Rach for years and years, meeting through our mutual friend Ilana Glazer when she took over my room in Il and my flat in BK.

Now I don’t want to say that Rach became obsessed with me and I inspired the character of Josh Chan, but well, I did. I moved from Brooklyn to West Covina, for some unknown reason, got deep into bubble tea and she followed me. While I awkwardly set her straight on the fact I was not in fact straight – I was running a scam trying to marry a wealthy older woman in NYC when we met – we were able to remain friends, she returned to NY and I encouraged her to turn it into a beloved comedy musical. Emphasis on beloved.

It was such a treat to kick off the new year with such a dear friend and strap in for the all important running of the odds. While it was bittersweet given the fact she was snubbed this year, she held her head high as we got to work discussing the female TV categories. She agreed that Nicole, Laura and Lis would all add a globe to their hauls for Big Little Lies for the former two and The Handmaid’s Tale for the latter (with it also taking out Best Drama), we did differ in her ex-category comedy. While she believes Frankie Shaw would continue the trend of a young ingenue taking out the gold, I think it is definitely the other Rachel’s to lose. When it comes to comedy series, I believe Master of None will get the recognition it deserves, though wouldn’t be shocked if this is where SMILF takes out a win.

As is oft the case, the discussion rendered us completely exhausted so it was lucky I’d whipped up a delightful – and DiazTwine family favourite – Rachel Bloom’in Onion.

 

 

As a founder and ex-co-owner of Outback Steakhouse, it is hard to call this recipe a copycat … though I was fired in controversial circumstances and can never talk about it again. Forget I said anything … though be thankful that this copycat I have no connection to creating is delicious.

Enjoy!

 

 

Rachel Bloom’in Onion
Serves: 1 pair of besties.

Ingredients
1 large white onion
2 ½ cups flour
2 tbsp paprika, plus ¼ tsp for sauce
1 tsp cayenne pepper, plus pinch for sauce
1 tsp garlic powder
½ teaspoon dried oregano, plus pinch for sauce
salt and pepper, to taste
2 eggs
2 cups milk
vegetable oil, for fryin’
½ cup mayonnaise
2 tsp ketchup
2 tsp horseradish cream
¼ tsp paprika

Method
Cut the top of the onion off and peel back the skin, making sure to keep the root area intact. Repeatedly slice down into the top of the onion, about 1cm apart, stopping just before the bottom to form your petals.

Combine the flour, paprika, cayenne, garlic powder and oregano in a bowl with a good whack of salt and pepper. In a second bowl, whisk the eggs and milk together.

Dip the onion into the flour mix to completely cover, shaking off excess like my frenemy Tay-Tay. Transfer to the egg-milk mixture and swirl around until completely coated before returning to the flour for one final coat. Transfer to the freezer for 30 minutes to set.

Fill a medium saucepan with 10cm of oil and heat to 200°C.

While everything is coming to temperature, combine the mayo, ketchup, horseradish, ¼ tsp each of paprika and salt, and pinches of cayenne and oregano in a bowl. Cover and refrigerate until ready to serve.

Gently lower the onion in, open side down and allow to fry for 5 minutes or so, or until golden and opened. Flip and cook for a further couple of minutes. Transfer to a paper towel to drain off excess oil before serving with the dipping sauce … and devouring.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Cherry Seinfeld Cheesecake

12 days of Festivus for the rest of us, Cake, Dessert, Snack, Sweets

After what feels like a marathon finish to an epic year – kicking off with the supreme Diana Ross, experiencing the highest of highs honouring the 10th anniversary of Because I Said So, and the lowest of lows witnessing queen Sandra Diaz-Twine’s torch being snuffed for the first time, learning that Nicaragua can be pronounced Knee-Coo-Arrr-Ohhh-Goo-A, seeing the glorious buns of Locky Gilbert on the killer second/fourth season of Australian Survivor, the glorious crowning of Sasha Velour, catching Milk post-All Stars 3 filming and a breathtaking end to the oddly titled Heroes v. Healers v. Hustlers – we’ve finally hit day 12 of the 12 Days of Festivus.

You know, after catching up with Jase, Heids, Barn, Liz, Wayne, Mike, Pat, John, J-Lou, Stel and Jez.

It should come as absolutely zero surprise what with the process of elimination and the fact the show is named after him, that we’re rounding out our Fete de Festivus with a date with my dear friend slash protege, Jerry Seinfeld. What – you didn’t know I taught him everything he knows?

He first caught my eye during his appearances on Benson and I took him under my wing, guiding his career from Johnny Carson, to Letterman and eventually introduced him to Larry David. The rest, as they say, is history.

Given how busy Seiny has been with his Netflix deal, we haven’t seen much of each other lately so it was such a treat to pop on our puffy shirts and ring in Christmas – by way of Festivus, of course – with a big fat Cherry Seinfeld Cheesecake.

 

 

Tart and sweet, creamy, rich and packed full of spice, this cheesecake is festive perfection. And super simple, which is perfect if you want to focus on your drinking. And who doesn’t?

Enjoy!

Oh, and from our crazy family to yours, Merry Christmas! We’re taking a short break and will be back in the new year … or maybe a bit before. Dun dun DUUUUNNNN!

 

 

Cherry Seinfeld Cheesecake
Serves: 12.

Ingredients
1 cup frozen pitted cherries
¼ cup muscovado sugar
2 tsp ground cinnamon
½ tsp mixed spice
200g butternut snap biscuits, crushed
100g butter, melted
500g cream cheese
½ cup raw caster sugar
½ cup thickened cream
3 tsp gelatine powder, dissolved in ¼ cup boiling water

Method
Place the cherries, muscovado sugar, cinnamon and mixed spice in a small saucepan over medium heat and cook for about fifteen minutes, or until it beautifully scented and reduced. Transfer to a heatproof bowl and place in the fridge to cool.

Combine the biscuit crumbs and melted butter, and press into the base of a 20cm springform pan and refrigerate while you make the filling.

Beat the cream cheese in an electric mixer until smooth. Reduce speed to low and add in the sugar, cream and gelatine until smooth and combined.

Fold through the chilled cherries, and pour the mixture into the chilling pan and return to the fridge for a few hours to set.

Remove from the fridge half an hour before serving and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.