Cheesecake

While this post is a long time coming, the delicacy I shall describe is worth the wait. In March I ventured across the Atlantic to visit friends, Claire & Bamber, in England. Their mission in life, whenever I visit, is to convince me that the food in England is incredible, thus forcing me to spread this wild notion to the rest of the American population. While I still cannot warm up to blood sausage, there is much to be said for (and about!) British food.

Both times that I have visited, we have eaten at countless pubs. Most are dank and a bit cavernous, but truly in the best possible way. Once you light a fire in a place like that and procure a pint of proper English ale, the space suddenly becomes both cozy and welcoming, cradling you within 15th century stone walls.

Beyond the architecture, though, the Brits have a true appreciation for dessert: the course so oft forgotten at home. Instead of the chorus of "No, I really shouldn't" and "I'm just so stuffed," the Brits saddle up and eat dessert. On two occasions, while perusing the menus in two different eclectic English pubs, I made joyous, startlingly similar tart/sweet discoveries. In one, Gooseberry Cheesecake and in the other Cranberry Cheesecake.

The gooseberry looks similar to a green grape in color and transparency with the tartness of a cranberry. It is the sour flavor, when paired with the smooth richness of cheesecake, that really shined. Lesson learned: tart plus cheesecake = bliss.