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say it with me now, “om nom nom”

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Part of the reason for my lapse in posting has to do with the whole rigamarole of planning something at least moderately unique and replete with a set of photographs. If this site had no photos, I’d update like, every day.

But I’ve been concocting all kinds of late-night improvisational meals and desserts and sharing only with my closest friends. Omnomicon’s mission statement is really to share dinner parties with the Internet-at-large, and so I feel like I’ve really been leaving some important guests off the list. The improvisational nature of these goodies really impede their shareability—I’m most creative around midnight, substituting everything for what I have on hand with guests gracing my living room, and I never know if it will truly come out. To photograph would be rude, and seems to jinx my success anyway.

So despite a lack of photographs, I have to share what turned out to be my most incredible late-night cheese platter to date. Use your colourful imagination to pretend that my house is impeccably kept and my serving platters not chipped. Imagine also the excellent company eccentrics such as Dano and myself might keep, and you’re probably right on.

World’s Most Incredible Improvisational Cheese Platter
intended to be served at least two hours after dessert, between the hours of 12am and 3am

Please amend according to your own stockpile of cheese & emergency guest crackers. I’ve paired the components together in the manner in which they are intended to be enjoyed, but of course experimentation is bound to occur.

1 box Water Crackers
8 oz whipped Neufchatel cheese mixed with 2 tbsp pesto concentrate (found in the fancy part of the pasta aisle in a paint-tube)

Leftover cheese from dinner, in this case, fresh mozzarella
1 tbsp leftover fig paste (just dab the mozzarella in there…this stuff can be overpowering)

Lindt Excellence Dark Chocolate Chili Chocolate bar, each square cut into four pieces
Cold tart green grapes, to cool the mouth after each piece of chocolate

Babybel cheese (the delicious little round things in red wax, just because they are hell of fun)

Ideas for variations:
Whole sugar-toasted almonds
Frozen sliced Ho-Hos (don’t laugh, they’re surprising and delicious)
Some kind of meat and earn yourself the right to call it charcuterie
Apricot jam substituted for fig paste
Make a cheese ball of the pesto cream cheese: roll in pine nuts & stick on dried cranberries


daily nom #8

If you don’t hear from me in the meantime, Happy Holidays from Omnomicon! Treat yourself to something delicious on my behalf.



daily nom #18

Posted by admin under daily noms

I do most of my pictures with white backgrounds on white plates, mostly because I’m just plain not good at colour-matching. But I am actively trying to add to my plate repertoire, and what do you know, this 50-cent Goodwill find worked out perfectly to showcase this jalapeno cream cheese.


Let’s make cheesecake! This one is considerably better than the Failed Pesto Cheesecake of yore. I followed a recipe from Cooking Light, and I gotta say, it’s just alright. It’s neither amazing cheesecake nor super diety, but it’s light for a cheesecake, and if you’re serious about a diet, it might be worth a shot. They used a mix of Neufchatel and fat free cream cheese, which makes it a sight more palatable than five blocks of fat free!

The cherry port sauce is what really shines. Besides the impressiveness of it being home-made, it really does beat a can of cherry pie filling in terms of richness, without being TOO rich, since it is, after all, topping a cheesecake for crying out loud. Halve your favourite cheesecake recipe to make five ramekins this size and top with ruby beauty.

It all begins with graham cracker crumbs.

After throwing in some sugar and butter, we have the makings of a crust. These ramekins are a very generous size (yours might be more modest) and don’t need to be greased because they’ll be the serving receptacle.

While that’s baking, we get going on the cheese part of this cake.

Make your own dessert sand art!

Onto the cherry topping. This is my favourite part. It’s just sugar, tawny port and two bags of cherries.

Besides making your kitchen smell lovely, if you’re anything like me, you’ll have so much fun admiring the syrup that comes of this.

After your cakes have cooled and your cherries have chilled, you, my friend, have lovely cheesecakes for your efforts. Bravo! A good idea might be to serve with the leftover port, as you’ll have almost an entire bottle left, it’s a dessert wine, and you know for sure it will complement the dessert.

Now go ahead, dig right on in.

For all interested, the recipe can be found here.