A Weirdly Addictive Appetizer

I remember my first ever book group meeting, almost twenty years ago.

We were new to town and, appropriately, had joined the Newcomers Club. The notice came announcing that the Newcomers Book Group would be reading Cold Sassy Tree by Olive Ann Burns.

It’s not a book I would have read on my own, but isn’t that the point of being in a book group?

I bought the book, read it and showed up at a stranger’s house, not quite sure what to expect.

What I got was a group of women who loved reading as much as I did. A glass of wine. Some good food.

Who could ask for more?

We stayed together long after we were kicked out of Newcomers (they figured we’d been town residents long enough). We enjoyed monthly meetings discussing everything from fiction to families, poetry to politics and more personal topics. There were babies born, houses built, illnesses and celebrations of recovery. There was also the occasional member who moved away.

After twelve years, that member was me.

I’m part of another book group now, and I look forward to meetings. Because now it’s not just snacks and drinks, but a full dinner. This sounds like a lot of work, and it can be.

Or not.

It’s a special treat just to go to dinner at someone else’s house. So whatever is offered is appreciated and feels like a warm welcome.

We had book group at my house this past week. We discussed What is the What by Dave Eggers.

I made a green salad with pears and spiced pecans, maple roasted salmon and a warm quinoa salad with roasted squash and onions.

I also made an appetizer that we used to enjoy often at my “other” book group (thanks Rosemary!). It’s a funny combination of flavors - something you taste and think “ hmmmm...what is that”.

So you take another taste. And then another. It’s weirdly addictive.

You can make this in a small (7”) springform pan, if you have one. If not, it will taste just as good piled into a small bowl.

Hot Pepper Jelly Cheesecake

8 oz. cream cheese, room temperature

1 cup hot pepper jelly, any flavor (I used blueberry/pepper)

2 cloves garlic, chopped

1/4 cup cilantro, chopped

1 1/4 cups sharp cheddar cheese, grated

1/4 cup toasted pine nuts

Spray the bottom and sides of springform pan with cooking spray (unless of course you aren’t using one).

Put cream cheese, 1/2 cup pepper jelly, garlic, cilantro and cheddar in food processor. Blend until well combined.

Spread mixture in prepared pan. Top with remaining pepper jelly, then sprinkle with pine nuts.

Cover and refrigerate at least two hours.

To serve, remove sides of springform pan and place cheesecake on serving dish.