Wednesday, November 21, 2012

Thanksgiving Bill of Fare...

Bill of Fare


Shrimp marinated in avocado oil, lemon juice, capers, & dill
Figs stuffed with goat cheese...wrapped with Prosciutto
Spanakopita--compliments of my friend, Pat


Mixed greens with sliced pears, goat cheese, & citrus vinaigrette

Main Course:

Turkey--brined in apple cider vinegar, brown sugar, & fresh dill
Sausage, fennel, & mushroom dressing


Oven roasted green beans & Brussels sprouts

Mashed potatoes
Herb-crusted sweet potatoes

Cranberry-Peach relish


Apple streusel pie
Pumpkin cheesecake
Pecan Sandies

I'm full already.  Have a healthy, happy, and joyful Thanksgiving, everyone.  

Monday, November 19, 2012

Because I could never decide between a Cheesecake and a Pumpkin Pie for Thanksgiving, and of course, I've made both and then some...this cheesecake satisfies both indulgences in one luscious dessert.  The following recipe is from  Bon Appetit, November 2008.  I've made a few different versions over the years, but this one is quite delicious.

Enjoy, and Happy Thanksgiving!  

Pumpkin Cheesecake With
Marshmallow-Sour Cream Topping
And Gingersnap Crust

Yield: Makes 12 servings

For crust:
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs (about 9 ounces)
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1/4 cup (1/2 stick) unsalted butter, melted

For filling:
4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract

For topping:
2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream

Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.

DO AHEAD: Cheesecake should be made 1 day ahead. Keep chilled.