On a better food note, David Lebovitz posted this last week and I finally made it. Really good, tangy and sweet. I poached the strawberries in the wine and added smoked cinnamon and black pepper. When you want something late at night but you're taking a break from ice cream...you know who you are...this is a good alternative.
By David Lebovitz
5 ounces fresh goat cheese, at room temperature
1/4 cup sugar
1/2 cup cream
2 large egg yolks
1/8 tsp vanilla extract
1. Preheat the oven to 350F
2. Place four custard cups or ramekins in a deep baking dish or pan.
3. Blend together the goat cheese, sugar, cream, egg yolks, and vanilla for 30 seconds until very smooth.
4. Divide the mixture into the custard cups; each should be a bit more than half full.
5. Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup.
6. Cover the pan with foil and bake for 20-minutes.
7. When done, remove the custards from the water bath and cool completely.
1/4 tsp cinnamon
Pinch of freshly ground black pepper
1. In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick.
Once the syrup is reduced to half its original quantity, 1/4 cup, remove from heat and scrape into a bowl to cool completely.
2. Rinse, hull, and slice strawberries. Toss in syrup, add cinnamon and black pepper and let stand for a minute to two, then spoon onto custards.