Food & Wine (July 2014)
This isn't our usual kind of recipe.
Everything comes pre-made out of a jar; you essentially just mix a few things together in a bowl and then layer it in a loaf pan and shove it in the fridge. Then you dump some fresh fruit on top and serve.
But sometimes, this is exactly the kind of recipe you need to have in your back pocket, to throw together at the (relatively) last minute.
The other day we were in need of an easy dessert that we could make in advance and take to a dinner. See, months ago we committed ourselves to cooking a charity dinner for six, prepared by us (it was included as an auction item at a fundraiser). Turns out, the dinner needed to take place in the burbs. On a Friday. At 6 p.m. With rush hour traffic -- and needing to be there in time to finish prepping the food -- that meant leaving D.C. at 4. Which of course meant we had to make most of the meal -- and especially the dessert -- well in advance.
That's when we saw this Lemony Layered Cheesecake in Food & Wine. Everything comes pre-made out of a jar. You essentially just mix a few things together in a bowl, layer it in a loaf pan and then shove it in the fridge. Then you dump some fresh fruit on top and serve!
Maybe this was our kind of recipe!