A few nice drinks recipe images I found:
Recipe: Lemon Mascarpone Cheesecake
Image by Smaku
Lemon Mascarpone Cheesecake
from the Spring 2006 LCBO Food & Drinks Magazine
Serves 6 to 8
1/2 cup (75mL) melted unsalted butter
1 1/2 (375mL) biscottie crumbs; about 8 biscotti
1 lb (500g) cream cheese at room temperature
2 cups (500mL) mascarpone
3 tbsp (45mL) all purpose flour
2 tsp (10mL) vanilla
1 tbsp (15mL) grated lemon zest
1/4 cup (50mL) lemon juice
3/4 cup (175mL) dried apricots, chopped
1/4 cup (50mL) granulated sugar
1/4 cup (50mL) white wine
1/2 cup (125mL) water
1/4 cup (50mL) marmalade
3 oz (90g) white chocolate
Line base of 9.5" springform pan with parchment paper. Using 1 tbsp (15mL) of melted butter, brush over parchment and all sides of pan.
Stir together the biscotti and remaining butter in a bowl (Photo #2). Pat this mixture onto bottom and slightly up the sides of the pan (Photo #3). Chill crust in refrigerator while preparing the filling.
Beat cream cheese until softened. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating well after each addition (Photo #4). Beat in mascarpone until smooth (Photo #5). Then beat in the flour, vanilla, lemon zest and juice (Photo #6).
Pour filling into chilled base and smooth the top (Photo #7 & #8). Place cake on baking sheet and bake cake in oven at 350F (180C) for about 1.25 hours, until firm on sides and a little softer in the centre (Photo #10). To help prevent top from cracking, turn off oven, leave oven door ajar, and let cake sit for about 1 hour.
Place apricots, sugar, wine and water in a pot. Let soak for 30 in. Bring mixture to a boil. Cover, reduce heat to medium-low and simmer for another 30 min. or until apricots are very soft (Photo #9). Stir in marmalade and cool.
Spread apricot mixture over cooled cheesecake (Photo #11). Melt the chocolate in a heavy pot over low heat (alternatively, use the double boiler method), stirring until just liquid. Drizzle over mixture before serving.
Note, there’s no chocolate in the picture as I didn’t have any at the time.
The end result looks a little like this.
Image by Nicola since 1972
Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing.
Beer is the world’s most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage.
Some of humanity’s earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.
The strength of beer is usually around 4% to 6% alcohol by volume (abv) although it may vary between 0.5% (de-alcoholized) and 20%, with some breweries creating examples of 40% abv and above in recent years.
Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards