I didn't want to do anything fancy for New Year's Eve, but my pepper jelly did.
Voila, savory cheesecake.
It's almost as good as the Crabmeat Cheesecake that won me over at Primeaux Cheese & Vino at The Summit (which has a talented chef who seems much older than his 23 years (yes, 23) per my interview for a profile on him for 280 Living).
And the creamy party starter used up my supply of chesse, a find specialty similar to cheddar with an exclusive "chesse" Sharpie-written label from our work holiday party caterer.
P.S. It only took me FIVE months, but I am back to blogging in 2015. I am writing this as an accountability tool going forward.
