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Chef-of-the-Month Recipe with Wilson Creek’s Steve Stawinski

October 21st, 2010

Chef Steve Stawinski, Executive Chef of the Creekside Grille at Wilson Creek Winery, has graciously shared a mouth-watering Mascarpone Cheesecake Torte recipe for you to enjoy! Voted one of Inland Empire’s Best Chef’s in 2009, Chef Steve creates seasonal dishes utilizing sustainable produce and seafood that complement the Creekside Grille’s excellent selection of wines.

Popular menu items include:

Heirloom Tomato Eggplant Ragout

Crispy Sablefish

Rack of Lamb

Rosemary Sage-Tartine

With both a regular and gluten-free menu, there is something delicious for everyone to enjoy! After a delightful meal at the Creekside Grille, try one of the decadent desserts paired with their famous Almond Champagne. You can even buy a bottle and bring it back home with you to pair with this scrumptious recipe!

Individual Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince and Pomegranate Seeds

For the crust:

2 cup toasted walnut halves and pieces

1 cup light brown sugar

½  cup clarified butter

Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size spring form pans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.

For the cheesecake:

20 oz. cream cheese

8 oz mascarpone cheese

¾ cup sugar

3 large eggs

1 tsp vanilla extract

1 tsp lemon juice

1 tsp salt

Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the spring form pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.

For the poached quince:

4 quince, peeled, cored and diced

2 cup water

2 cup sugar

2 cup sweet white wine

1 vanilla bean

Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.

For the pomegranate seeds:

3 large pomagranates, halved

Hold each half over a bowl while hitting the back with a large spoon to remove seeds.

To serve, spoon the quince and syrup onto the torte. Top liberally with pomegranate seeds.

Yields 10-12 individual desserts

Creekside Grille at Wilson Creek Winery is open daily 11am-5pm.

To make a reservation, please click here to submit your request. A member of the Creekside Grille family will confirm your reservation shortly by phone and/or email.

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