September 18, 2015

Dried Cherry and Candied Pecan Cheese Torta —for a High School graduation

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This is a celebratory post, Matthew’s high school graduation, and as such, it calls for a celebratory (and party appropriate!) recipe: dried cherry and candied pecan cheese torta.

But let’s begin at the beginning.

It took me a few months to be convinced that moving to Fort Wayne was the right thing for our family of two. After all, I had been living in Canada for less than three years, and had recently moved from Toronto to Oakville —from the city to the suburbs. But Dave’s employer was headquartered in Indiana, and the promotion he had been offered involved—and required— the move. For me, this was a move to yet another new country, the second in the span of less than three years.

Needless to say, I was not excited: during that somewhat short period of time in Canada, I had obtained Canadian permanent residency, a permanent work permit, and a good marketing job in my field, at a renowned healthcare multinational. I was also getting used to the Canadian character—so different from the Mediterranean!—, and could drive to Niagara Falls with my eyes closed, so many guests we had had. Season passes to the Toronto Philharmonic gave us frequent excuses to drive to the city and enjoy its many fabulous restaurants, while the weekends were spent sailing on Lake Ontario and getting together with friends.

However, the timing of the potential move to the United States was almost perfect: I was pregnant, and would give birth to our first child only two months later; at the same time, Dave’s career was taking off. When we were told that Dave’s assignment in Indiana would only last from two to five years, I was sold.

It is in my personality to always look for the positives in any situation. After all, who would have ever told me that I would marry a Canadian and move to Canada? Or that I would have the opportunity to live in the United States for a few years? It was an adventure, and like with any big change in my life, I had to grab it.

Two to five years.

Matthew was born, and the only long term decision we had to make was whether he’d go to preschool in Indiana, or if we’d be back in Canada by then.

Plans rarely turn the way they’re supposed to… And didn’t I call it an adventure…? Matthew graduated from Bishop Dwenger High School in Fort Wayne last May, and he’s on his way to becoming an Engineer at Purdue University. Needless to say, we never moved back to Canada, and have been happily living in Indiana for the past 18 years.

Matthew’s graduation was a cause for celebration, we’re so proud of him. His accomplishments —academic, athletic and artistic—are many, and we miss listening to his piano playing, or his indie-rock band jamming in the basement. But most importantly, we’re proud of the fine young man he has become. Smart choices, supportive friendships, and a God-filled school that has provided him with the tools to enter the next stage in his life with confidence, gives us peace of mind that he’s ready. There were many mixed emotions the day we dropped him off at Purdue, but we’re slowly adjusting. And he’s finding out that being a university student fits him like a glove.

I know I will be fine, too.

I have to admit that Bishop Dwenger High School puts on the most special graduation ceremony I’ve seen. In fact, graduation at Bishop Dwenger is a week-long event. It starts with prom on Friday: photos, dinner, party, after party, after party party… the night is long and young! The young men and young ladies started the evening dressed up in their party best, tuxedoes and gowns, to end up in shorts and t-shirts at the bowling alley, before groups dispersed, some of them ending up having breakfast at friends’ houses. At Baccalaureate Mass, celebrated at the Cathedral on the following Wednesday, Bishop Rhoades sent the soon-to-be graduates into the world with his blessing. Mass was followed by the Senior Awards Dinner and Ceremony at the Grand Wayne Center, where every graduate was recognized for his or her accomplishments.

Finally, on Friday, the Graduation Ceremony at the Embassy Theatre, the most beautiful location for such event, took place. In their caps and gowns the graduates processed to the front of the theater, in four lines following the banners representing the four pillars of Bishop Dwenger High School, namely Academic Life, Spiritual Life, An Active Life, A Life of Service. Each student walked up to the stage to pick up his or her diploma from Principal Jason Schiffli, in what would usually be a long ceremony, made very entertaining thanks to the slide show of quotes chosen by each student being honored. Some quotes were deep and serious; others were plainly funny. What an unforgettable event.

At the end of the weekend, we celebrated Matthew.

Matthew’s graduation party was a fun, meaningful event. The beautiful decorations or delicious food, or even the life music provided by Matthew’s band, The Spree (check them out here!), were just the backdrop to a celebration that honored Matthew and sent him off into adulthood —Matthew, in fact, turned 18 years old two weeks later—. What made the celebration specially meaningful was the people that were there —and the ones that were so in spirit. From his brothers and parents, relatives from Spain and Canada, to Matthew’s high school teachers, childhood friends, high school friends, pastor, band directors, piano instructor… Everyone that was there had played a big or small part in Matthew’s upbringing, and we’re thankful to each one of them.

It was fun cooking for Matthew’s party. A lot of work, too, but well worth it. Some dishes were familiar, while others conveyed that this was a special occasion. Sesame meatballs and asian mini spring rolls with sesame ginger dipping sauce, dried cherry and candied pecan goat cheese torta with water crackers, olive spread with flatbed crisps, crudités with hummus, or lentil, green bean and corn salad with balsamic vinaigrette, were some of the dishes enjoyed by guests. Not much Spanish cooking, you might say! And you’d be right. I was set on making the sesame meatballs, and that set the tone for the whole menu.

The cheese torta is a delicious appetizer, relatively simple to prepare, and very appropriate for a large crowd. You can even make it ahead of time and refrigerate it. When you’re ready to serve, you just have to un-mold it and decorate it. Easy peasy! I made a large one for the party by tripling the amounts given below.

 

DRIED CHERRY AND CANDIED PECAN CHEESE TORTA

Torta de Queso de Cabra con Cerezas Pasas y Nueces Caramelizadas

Yields about 1 1/2 cups

Ingredients:

10 oz. goat cheese

1/4 to 1/2 cup heavy cream

1 cup dried cherries, chopped

1 cup candied pecans, chopped

Salt, to taste

Toasted bread slices or water crackers, for serving

 

Line the inside of a bowl (4 to 5 inches in diameter and at least 2 inches deep) with plastic wrap, letting the ends of the plastic extend a few inches over the sides of the bowl, enough that you’ll be able to wrap them over the top of the bowl.

In a mixing bowl, mash the cheese with the cream until smooth and soft, adding more cream, one spoonful at the time, if necessary (because I made a large torta, I used an electric mixer instead of mixing it by hand). Season with a few sprinkles of salt and mix again.

Spoon about one-third of the cheese mixture into the bowl lined with the plastic, and pat to pack it into an even layer. Sprinkle half of the cherries and one-third of the candied pecans over the surface of the cheese mixture. Top with another third of the cheese mixture, followed by the remaining dried cherries and all but 2 tablespoons of the candied pecans. Spread the remaining of the cheese mixture. Pack down, cover with the overlapping plastic, and refrigerate for at least 30 minutes (I refrigerated it overnight).

About 30 minutes before serving, take the bowl out of the refrigerator. Slightly pull the edges of the plastic to loosen the torta from the bowl. Place a serving plate over the bowl and invert the whole thing. Gently remove the bowl and plastic from the torta and sprinkle with the reserved 2 tablespoons of candied pecans. Serve with the toasted bread or with crackers.