I wrote him originally as the big bad. The most powerful character before I introduced any of the gods, meant to be a bit of everything.
So what would say signature dish/drink for a man this confident, seductive and slick? Originally, I was thinking this character would have some sort of classic James Bond style martini or something, but no. I think the Seer is more in line with a spiced drink, and more into sneaking up on you.
I believe his signature drink should be something like the Festive Warmer, which contains Kahlua coffee liqueur, Amaretto, hot coffee, slivered almonds, chocolate shavings and whipped cream.
Deceptively innocent looking, but not for kids.
As for his dish, I am really leaning towards a cheesecake. Simply, because I love cheesecake myself and I've had the character eating cheesecake in a few scenes.
There was a really great cheesecake recipe on the LCBO website, that included chocolate and brandy. (looks like it was in their 2008 magazine)
I've copied it here. I have to admit, I've tasted this before, but have not attempted to make it myself.
Crust
3½ cups (875 mL) chocolate cookie crumbs
2 tbsp (25 mL) sugar
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) salt
⅔ cup (150 mL) unsalted butter, melted
Cranberry Topping
One 340 g bag fresh or frozen cranberries
1 cup (250 mL) sugar
⅔ cup (150 mL) water
½ tsp (2 mL) ground cinnamon
1 tsp (5 mL) vanilla extract
3 tbsp (45 mL) brandy
Cheesecake
Three 225 g pkgs cream cheese, room temperature
1 cup (250 mL) sugar
3 tbsp (45 mL) cornstarch
1 tbsp (15 mL) vanilla extract
3 large eggs, room temperature
Sour Cream Layer
2 cups (500 mL) sour cream (not low-fat)
⅓ cup (75 mL) sugar
1 tsp (5 mL) vanilla extract
3½ cups (875 mL) chocolate cookie crumbs
2 tbsp (25 mL) sugar
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) salt
⅔ cup (150 mL) unsalted butter, melted
Cranberry Topping
One 340 g bag fresh or frozen cranberries
1 cup (250 mL) sugar
⅔ cup (150 mL) water
½ tsp (2 mL) ground cinnamon
1 tsp (5 mL) vanilla extract
3 tbsp (45 mL) brandy
Cheesecake
Three 225 g pkgs cream cheese, room temperature
1 cup (250 mL) sugar
3 tbsp (45 mL) cornstarch
1 tbsp (15 mL) vanilla extract
3 large eggs, room temperature
Sour Cream Layer
2 cups (500 mL) sour cream (not low-fat)
⅓ cup (75 mL) sugar
1 tsp (5 mL) vanilla extract
1. Preheat oven to 350ºF (180ºC) and lightly grease a 9-inch (23-cm) springform pan.
2. To make crust, stir all ingredients until evenly blended and crumbly. Press crust into bottom and to the top of the sides of prepared springform pan. Place pan on a baking tray and bake for 10 minutes. Cool while preparing other ingredients.
3. To make cranberry topping, simmer all ingredients over medium heat, stirring occasionally, until most cranberries “pop,” about 20 minutes. Cool cranberries, then chill completely.
4. To make cheesecake, reduce oven to 325ºF (160ºC).
5. Beat cream cheese until smooth and fluffy, then gradually add sugar while beating, scraping the sides of the bowl often. Beat in cornstarch and vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape cheesecake filling into cooled shell (it will fill shell only halfway) and bake for 30 minutes. While baking, prepare sour cream layer.
6. Stir sour cream, sugar and vanilla to blend. After cheesecake has baked 30 minutes, remove carefully and gently dollop sour cream layer over cheesecake. Spread to level and return to oven for 30 minutes more. Cool cheesecake to room temperature, then chill overnight before garnishing.
7. To garnish, spread cranberries overtop of chilled cheesecake and chill until ready to slice.
2. To make crust, stir all ingredients until evenly blended and crumbly. Press crust into bottom and to the top of the sides of prepared springform pan. Place pan on a baking tray and bake for 10 minutes. Cool while preparing other ingredients.
3. To make cranberry topping, simmer all ingredients over medium heat, stirring occasionally, until most cranberries “pop,” about 20 minutes. Cool cranberries, then chill completely.
4. To make cheesecake, reduce oven to 325ºF (160ºC).
5. Beat cream cheese until smooth and fluffy, then gradually add sugar while beating, scraping the sides of the bowl often. Beat in cornstarch and vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape cheesecake filling into cooled shell (it will fill shell only halfway) and bake for 30 minutes. While baking, prepare sour cream layer.
6. Stir sour cream, sugar and vanilla to blend. After cheesecake has baked 30 minutes, remove carefully and gently dollop sour cream layer over cheesecake. Spread to level and return to oven for 30 minutes more. Cool cheesecake to room temperature, then chill overnight before garnishing.
7. To garnish, spread cranberries overtop of chilled cheesecake and chill until ready to slice.
Tune in again for another installment of the Nosferatu Adventures starring your heroine...me, and more from Nosferatu's Lunchbox.
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