PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

I make this every year for the holidays, always to rave reviews. One year my husband dropped it on the floor and they still ate it.

Crust

• 1 1/2 cups ground gingersnap cookies
• 1 1/2 cups pecans (about 6 ounces)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 2/3 cups sugar
• 1 1/2 cups canned solid pack pumpkin
• 9 tablespoons whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 4 large eggs

• 1 tablespoon (about) purchased caramel sauce

For Crust:
Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. 

For Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. 

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) 

Release pan sides from cheesecake. Cut and serve.

HOT ARTICHOKE DIP

1 (15 oz.) can of artichoke hearts

1 c. Parmesan cheese

1 c. mayonnaise

8 oz. cream cheese

Drain then chop up artichokes. Mix all ingredients together. Put into a 9" baking pan and bake at 350 degrees for 1 hour, stirring at mid-point.

GOOD EATS REVISITED - CHIMICHURRI MEATBALLS

I have been dreaming of chimichurri meatballs. For the past 2 weeks, I have tried to make them, but each time I'd try, I 'd realize that I was missing an important ingredient. The first time it was the pork, then the feta, then the green onions. I finally got my act and groceries together.

Chimchurri sauce originated in Argentina as a marinade and basting sauce. The prime ingredient is parsley, although many recipes call for cilantro. While there are many commercial brands of chimichurri sauce out there,  nothing tops a sauce made from fresh herbs and other fresh ingredients. It is easy to make and you can adapt it to your tastes and dishes.

These meatballs are easy to make. The recipe should make 48 small meatballs. You want to keep them small so they cook quickly. You also want the freshest parsley possible. I grow 2 kinds and always have it readily available.

This time I put them and the chimichirri sauce over fettuccine. Worked out well.

Even if you aren't interested in the chimichurri sauce, the meatballs are excellent and could be used for other recipes. I have used the chimichurri sauce as a dressing for salads and it tastes good over pasta or rice.

Check out the recipe for yourself.
Chimichurri meatballs

CAPRESE SALAD - MY WAY

1/2 pint of cherry or grape tomatoes
your favorite salt
fresh basil
fresh mozzarella cheese, sliced
extra virgin olive oil
balsamic vinegar

I first chop the tomatoes into halves and place them in a bowl. I grind salt over them, and stir. Allow to sit for about 20 minutes. Then chop or shred fresh basil into tomato mixture. (Save some basil to sprinkle on the top of the salad before serving.) Allow to sit and blend flavors for an additional 10 minutes.
Slice the fresh mozzarella. Drizzle your serving plate with fresh olive oil and balsamic vinegar. Place 2 slices of the mozzarella on the plate. Spoon 1/4 of the tomato mixture onto each slice. Top both with additional slice of mozzarella. Spoon the rest of the tomato mixture onto these slices. Top with additional fresh basil, olive oil and balsamic vinegar.

RISOTTO PARMIGIANO

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RISOTTO PARMIGIANO

5 - 6 cups chicken broth
1 tablespoon olive oil
1 onion, minced
1 1/2 cups arborio rice (I use RiceSelect)
3 tablespoon unsalted butter, softened
2 cloves garlic, minced
2 tablespoons freshly chopped parsley (optional)
salt and pepper
2/3 cup Parmesan cheese, grated

In a small saucepan, bring stock to a boil and reduce heat to a simmer.

In a medium saucepan, saute the onion at medium heat, stirring until the onion is translucent but does not brown. Add minced garlic, rice and stir. Turn heat to medium high and stir in 1/2 cup broth.

Bring heat to medium-high, and pour in about 1/2 cup of the stock, keeping the mixture boiling, stirring continuously.

As the broth is absorbed, continue to add broth as needed, 1/2 cup at a time.

It is important to keep the mixture boiling, but keep stirring to keep it from sticking to the pot.

It may take about a 30 minutes for all of the broth to be absorbed by the rice and for the rice to become tender.

When rice is done, stir in the butter and cheese, then serve warm. Sprinkle with chopped parsley for a garnish, if desired.

The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan.

******This makes a SUBSTANTIAL amount of risotto. I usually halve the recipe 

Chile Cheese Soup

Since I'm now cooking for one most times, I usually freeze half of this recipe, sans cheese. Good tomatoes are very important. If it's not tomato season, I strongly suggest you put out the extra money and purchase hothouse tomatoes.

4 cups of rich beef stock
10 garlic cloves, peeled
4 large tomatoes (Tomatoes need to be good quality and ripe)
3 medium onions, quartered
1/2 tsp mixed dried herbs
1 scant tsp of sugar (I use Splenda)

1 medium onion, cut into thin rings (I usually halve the rings,)
2 jalapeno peppers, cut into thin rings ( I leave seeds in because I like the soup to be spicy)
1 red bell pepper, seeded, cut into thin rings or chopped
1 cup of sharp cheddar cheese
1 cup of mozzarella cheese


I couldn't find four large tomatoes - at least not of the quality I needed so I used nine small. You do not need to remove the skins. I just use my tomato shark to remove the tops.

In large saucepan, bring broth, garlic, tomatoes, quartered onions, herbs, and sugar (or sugar substitute) to a gentle boil. Reduce heat to simmer and continue cooking for thirty minutes. Puree in blender or food processor and return to pan. ( I do half at a time)



Add onion rings and peppers and simmer until tender, about fifteen minutes.

Toss together cheeses. Ladle soup into serving bowls. Add cheese and stir gently. Serve.

Macaroni and cheese

Yeah, I know everyone has their own recipe for mac and cheese, but last night I made the best mac and cheese I have ever made.

16 oz of elbow macaroni
1/2 cup of butter
1 onion, chopped
6 tbs of flour
1/4 tsp freshly ground pepper
1/4 tsp sea salt
1/4 tsp of Mexican chili powder
4 cups of milk ( I used 2 %)
2 cups of shredded cheddar cheese
2 cups of four cheese Mexican blend shredded cheese (mix of Monterey Jack, Cheddar, Asadero, and Quesadilla cheeses)

Pre-heat oven to 350 degrees.
Cook macaroni for approx. 5 minutes. Drain.
In medium non-stick saucepan, melt butter. Add onion. Saute onion for about 2 minutes. Blend in flour, salt, pepper, and Mexican chili powder. Stir until paste is made. Gradually add milk. Bring to boil. Simmer until mixture thickens slightly.
Place cooked macaroni in buttered 9 X12 pan. Mix cheeses with macaroni. Pour sauce over cheese and macaroni. Stir.
Place in heated oven and bake for approx. thirty minutes or until top browns.

The Ormond Wine Company

Well, I guess I'm as settled in as I can be, considering. Judy took me out to lunch on Saturday. We went to the Ormond Wine Company. I would post their url, but there is nothing there so I won't even bother.

They have an rather extensive wine list and a sampling bar, but we bypassed that. They also have a rather large list of beers. So I ordered the only Lindeman's Lambic that I have not tried, the pomme. (apple) Judy wanted a beer recommendation from me on what she should try. I told her to get the Stoudt's Pale Ale. I've never had it, but I have enjoyed all the other Stoudt beers I've had in the past. It was quite good.

For once we weren't absolute gluttons. We ordered a trio of specialty dips and spreads. They have five to choose from. We went with the olive tapenade (too much rosemary), the Kalamata olive goat cheese spread, and the sun-dried tomato goat cheese spread. ( The two remaining choices are - roasted red pepper hummus and pear/apple Stilton spread.) We both agreed that the sun-dried tomato was the best. They served it with a crusty white bread and crostini.

We also ordered a cheese plate. We chose the Rosy Goat (a hard goat cheese) and the mango and ginger white Stilton. Suprisingly Judy preferred the Stilton. She usually doesn't like fruit cheeses. I find most fruit cheeses to be too sweet, and this was not an exception. They gave us a sampling of their roasted nuts (too much rosemary), dried fruit and fresh grapes. The platter was drizzled with honey and the presentation was was quite nice.

They have many items on their menu that I would like to try - specialty salads, specialty sandwiches and grilled paninis, and flatbreads. The portions are huge and can easily be shared. Judy had been there previously and ordered the duck and apple flatbread. (roasted duck, pear and apple Stilton spread, roasted apples, parmagiano reggiano, topped with miso ginger.) She said it was delectable.

We decided to order dessert rather than a meal since we were pretty full from our appetizers. We went with the truffle sampler plate. The plate consisted of four truffles, with raspberry sauce on the side and mint. Neither of us cared for the coconut curry truffle. I can't stand the taste of curry powder, but I really thought the chocolate would overpower the curry. It did not and I ended up being very classy and spitting it out on my plate. The goat cheese truffle was covered with nuts and good, but the other two truffles were much better. Judy and I both liked the salted caramel best, followed by the balsamic reduction truffle.

All in all, I'd recommend the place and plan on going back again to try a sandwich or salad.

Our waitress was also a sweetheart and when she found out that I loved Lindeman's, she told me where I could get it cheaper than anywhere else in the area - World Market.