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shipperx322 pages of drawings have now been printed so I'm almost free. I just have to go in tomorrow and number the sheets, then I'm free! Free! Free! for a long weekend. Yippee!
So now I'm gathering the recipes I need for Thanksgiving. So far the plan is:
Arugula salad w/ pomagranate seeds and pecans (although I'm intending to use Homewood Gourmet's spiced pecan recipe because they're delicious)
Emeril Lagasse's Brined, Herb Roasted Turkey
Thyme-Roasted Sweet Potatoes
Mom is making the Southern Cornbread Dressing. Sis is making the Greek Stuffing.
Looked one up in Frank Stitt's cookbook and this is what I got:
Crust
30 Gingersnaps, crushed
1/2 cup toasted pecans
1/4 cup light brown sugar
4 tbs unsalted butter
Grind cookies and pecans in food processesor, add melted butter and incorporate. Press mixture into the bottom and 2 3/4" up the sides of a 10" spring form pan and set aside.
Filling
4 8-ounce packages of cream cheese at room temperature
4 large eggs
1 1/4 cups sugar
1 1/2 cups pumpkin puree (homemade or canned unsweetened puree)
1/4 cup heavy cream
1tsp cinnamon
1/2 tsp allspice
Pumpkin Puree
a 3lb pie pumpkin. Bake @ 350 degrees for 1hr or until tender. Scoop out seeds. Then scoop out fless and mash while still warm.
In the bowl of a stand mier fitted with the whisk attachment, combine the cream cheese, eggs, and sugar and beat at medium speed until light and smooth, about 8 minutes. Transfer 3/4 cup of this mixture to a small bowl, cover, and refrigerate to ouse for the topping. Add the pumpkin puree, cream, cinnamon, and allspice to the remaining cream cheese misture and beat until well combined. Pour the filling into the prepared crust.
Bake for about 1 hourand 15 minutes, until the cheese-cake puffs, the top browns, and the center moves just a little when jiggled. Transfer the pan to a cooling rack and let cool for 10 minutes. Then run a knife between the sides of the pan and the cheesecake to release it from the sides and let cool on rack.
Remove the sides of the springform pan and set the cheesecake on a serving plate. Cover and refrigerate for at least several hours or overnight. Before serving, sppon the reserved cream cheese mixture evenly over the top of the cheesecake. Serve.
So now I'm gathering the recipes I need for Thanksgiving. So far the plan is:
Arugula salad w/ pomagranate seeds and pecans (although I'm intending to use Homewood Gourmet's spiced pecan recipe because they're delicious)
Emeril Lagasse's Brined, Herb Roasted Turkey
Thyme-Roasted Sweet Potatoes
Mom is making the Southern Cornbread Dressing. Sis is making the Greek Stuffing.
Looked one up in Frank Stitt's cookbook and this is what I got:
Crust
30 Gingersnaps, crushed
1/2 cup toasted pecans
1/4 cup light brown sugar
4 tbs unsalted butter
Grind cookies and pecans in food processesor, add melted butter and incorporate. Press mixture into the bottom and 2 3/4" up the sides of a 10" spring form pan and set aside.
Filling
4 8-ounce packages of cream cheese at room temperature
4 large eggs
1 1/4 cups sugar
1 1/2 cups pumpkin puree (homemade or canned unsweetened puree)
1/4 cup heavy cream
1tsp cinnamon
1/2 tsp allspice
Pumpkin Puree
a 3lb pie pumpkin. Bake @ 350 degrees for 1hr or until tender. Scoop out seeds. Then scoop out fless and mash while still warm.
In the bowl of a stand mier fitted with the whisk attachment, combine the cream cheese, eggs, and sugar and beat at medium speed until light and smooth, about 8 minutes. Transfer 3/4 cup of this mixture to a small bowl, cover, and refrigerate to ouse for the topping. Add the pumpkin puree, cream, cinnamon, and allspice to the remaining cream cheese misture and beat until well combined. Pour the filling into the prepared crust.
Bake for about 1 hourand 15 minutes, until the cheese-cake puffs, the top browns, and the center moves just a little when jiggled. Transfer the pan to a cooling rack and let cool for 10 minutes. Then run a knife between the sides of the pan and the cheesecake to release it from the sides and let cool on rack.
Remove the sides of the springform pan and set the cheesecake on a serving plate. Cover and refrigerate for at least several hours or overnight. Before serving, sppon the reserved cream cheese mixture evenly over the top of the cheesecake. Serve.
