Serves 6-8
Crust:
1 1/2 cups graham cracker crumbs
4 tbsp confectioners’ sugar
6 tbsp butter, melted
Filling:
1 lb (450g) cream cheese, at room temperature
1/2 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup canned pumpkin purée
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 cup semisweet chocolate chips
Country Cream:
1/2 cup sour cream
1/2 cup mascarpone
1/2 cup plain, whole-milk yogurt
1/2 cup granulated sugar
2 tsp vanilla extract
1. Prepare the crust: In a large mixing bowl, combine the crumbs, sugar, and butter, and knead together until well blended.
2. Press evenly over the bottom and sides of a 9in (23cm) spring form pan. Chill until needed.
3. Preheat the oven to 350°F (180°C).
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth.
5. Add the eggs and vanilla, and mix until well blended.
6. Add the pumpkin purée and spices, and continue mixing until thoroughly combined.
7. Remove the mixing bowl from the machine and fold in the chocolate chips with a rubber spatula.
8. Pour the filling into the chilled crust.
9. Place in the oven and bake for 30–40 minutes. The center of the cheesecake should feel somewhat firm to touch.
10. Let the cheesecake cool to room temperature, then refrigerate, covered, for at least 6 hours or overnight.
11. To make the country cream, place all the ingredients in a deep mixing bowl and set the bowl over a larger bowel filled with ice.
12. Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3–4 days.)
Thursday, November 20, 2008
Commander's Palace Shrimp Remoulade
Ingredients:
1/4 c. Creole mustard (or Dijon mustard)
2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 c. white vinegar
1 c. finely chopped green onions
Dash of Tabasco sauce
1/2 c. finely chopped celery
1/2 c. ketchup
1/2 c. prepared yellow mustard
2 cloves garlic, minced
3 eggs, room temp.
Juice of 1 lemon
1 1/3 c. salad oil
80 med. shrimp, peeled, deveined and boiled
1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended.
2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.
3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.
1/4 c. Creole mustard (or Dijon mustard)
2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 c. white vinegar
1 c. finely chopped green onions
Dash of Tabasco sauce
1/2 c. finely chopped celery
1/2 c. ketchup
1/2 c. prepared yellow mustard
2 cloves garlic, minced
3 eggs, room temp.
Juice of 1 lemon
1 1/3 c. salad oil
80 med. shrimp, peeled, deveined and boiled
1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended.
2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.
3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.
Cider Roasted Vegetables
Makes 6 - 8 servings
Ingredients:
1 pound beets (1 bunch), peeled and cut into wedges
1 pound parsnips, peeled and cut into 2-inch chunks
1 pound baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
1 pound rutabagas
1 pound sweet potatoes
1 pound butternut squash
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Heat oven to 450°F. Place the vegetables in 2 small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss. Cook, stirring once, until almost tender, about 50 minutes. Add the mushrooms, toss, and roast for 10 minutes more. Season with salt and pepper.
Tip: To make this side dish ahead of time, roast the vegetables early in the day and set the roasting pans aside. Serve at room temperature or return the vegetables to a warm oven to heat while you carve the turkey.
Ingredients:
1 pound beets (1 bunch), peeled and cut into wedges
1 pound parsnips, peeled and cut into 2-inch chunks
1 pound baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
1 pound rutabagas
1 pound sweet potatoes
1 pound butternut squash
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Heat oven to 450°F. Place the vegetables in 2 small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss. Cook, stirring once, until almost tender, about 50 minutes. Add the mushrooms, toss, and roast for 10 minutes more. Season with salt and pepper.
Tip: To make this side dish ahead of time, roast the vegetables early in the day and set the roasting pans aside. Serve at room temperature or return the vegetables to a warm oven to heat while you carve the turkey.
Butternut Squash with Cumin Couscous
Makes 6 - 8 servings
Ingredients:
1 butternut squash (2 pounds) - I buy the squash pre-chopped
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin
1 cup canned diced tomatoes
1/3 cup dark or golden raisins
1 32-ounce container vegetable broth
1 15.5-ounce can chickpeas, drained
2 teaspoons kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup (1 ounce) almonds, chopped
Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks.
Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes. Stir in the couscous. Cover for five minutes. Sprinkle with the parsley and almonds.
Ingredients:
1 butternut squash (2 pounds) - I buy the squash pre-chopped
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin
1 cup canned diced tomatoes
1/3 cup dark or golden raisins
1 32-ounce container vegetable broth
1 15.5-ounce can chickpeas, drained
2 teaspoons kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup (1 ounce) almonds, chopped
Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks.
Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes. Stir in the couscous. Cover for five minutes. Sprinkle with the parsley and almonds.
Asparagus Souffle
Preheat over to 325 degrees
Ingredients:
1 can asparagus drained and mashed
1 can cream of mushroom soup
3/4 cup mayo
1 cup NY sharp cheddar cheese
4 eggs beaten
Fold all ingredients together and put in greased casserole dish. Place in
pan of water and bake for an hour (or hour and half) until center is firm.
Ingredients:
1 can asparagus drained and mashed
1 can cream of mushroom soup
3/4 cup mayo
1 cup NY sharp cheddar cheese
4 eggs beaten
Fold all ingredients together and put in greased casserole dish. Place in
pan of water and bake for an hour (or hour and half) until center is firm.
New Orleans Corn Pudding
A true Southern dish that is a party favorite - I highly recommend doubling the recipe to make all your friends happy.
Serves 6 - 8
Ingredients:
2 - 12 oz. cans whole kernel yellow corn, drained well
6 Tbsp. butter
2 Tbsp. sugar
2 Tbsp. All-purpose flour
1/2 cup light cream
4 eggs, well-beaten
1.5 tsp. baking powder
2 Tbsp. butter, melted
2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
Heat butter with sugar in a saucepan until butter is melted. Stir in flour until well-blended. Remove from heat. Gradually stir in cream. Add eggs, then baking powder. Mix well.
Stir above mixture into corn. Pour into small casserole or souffle dish. Bake at 350 degrees for 30 minutes.
When done (lightly browned around the edges), spread top with melted butter. Sprinkle with brown sugar, cinnamon, and nutmeg mixture. Return to the over for 5 minutes.
Serves 6 - 8
Ingredients:
2 - 12 oz. cans whole kernel yellow corn, drained well
6 Tbsp. butter
2 Tbsp. sugar
2 Tbsp. All-purpose flour
1/2 cup light cream
4 eggs, well-beaten
1.5 tsp. baking powder
2 Tbsp. butter, melted
2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
Heat butter with sugar in a saucepan until butter is melted. Stir in flour until well-blended. Remove from heat. Gradually stir in cream. Add eggs, then baking powder. Mix well.
Stir above mixture into corn. Pour into small casserole or souffle dish. Bake at 350 degrees for 30 minutes.
When done (lightly browned around the edges), spread top with melted butter. Sprinkle with brown sugar, cinnamon, and nutmeg mixture. Return to the over for 5 minutes.
Lisa's Spinach Dip
This is the best spinach dip I have ever tasted!! Serve with Fritos.
Ingredients:
1 10 oz. package of chopped frozen spinach cooked and drained
Two medium tomatoes chopped
1/3 cup onion chopped
1 fresh jalapeno, seeded and chopped
1/3 cup half and half
8 oz. monterey jack grated
8 oz. cream cheese
Mix all together and bake in a buttered pyrex dish at 350 degrees for 30 minutes or until bubbling.
Ingredients:
1 10 oz. package of chopped frozen spinach cooked and drained
Two medium tomatoes chopped
1/3 cup onion chopped
1 fresh jalapeno, seeded and chopped
1/3 cup half and half
8 oz. monterey jack grated
8 oz. cream cheese
Mix all together and bake in a buttered pyrex dish at 350 degrees for 30 minutes or until bubbling.
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