Key Lime Cheesecake

I made this recently for my annual Christmas brunch.  My family loved it.  Rich and creamy, sweet and sour.  It takes a little time- but it is so worth it.


Key Lime Cheesecake

Ginger Crust:
1 1/2 C ginger snaps crushed finely     
4 T unsalted butter (1/2 stick)

Preheat oven to 375.  Mix cookies and butter, press in a 9 inch spring form pan, place pan on a cookie sheet and bake for 8-10 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Cheesecake:
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar                        
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour   
5 eggs
2 egg yolks               
1/2 cup sour cream

Increase oven temperature to 500 degrees F.  With an electric mixer, combine cream cheese, sugar and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200  and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

Key Lime Pie Custard:
4 eggs                   
1 1/2 C sugar
3/4 C key lime juice           
1 t finely chopped lime zest
8 T unsalted butter (1 stick)

 Fill a med saucepan 1/2 full of water and bring to a boil.  Meanwhile in med stainless steel bowl whisk eggs and sugar until smooth. Stir in lime juice and zest.  Cook over boiling water until thick, then wisk in butter.  (Usually turns out yellow, more authentic that way.)  When cooking don’t allow water to touch bowl, just steam.  Spread on top of cheesecake, warm or cool.  Let cool for a few minutes then spread plastic wrap right on key lime custard to prevent hard film from forming. Place in fridge a minimum of 5 hours.  Over night is best. To serve, slice with a knife dipped in hot water and wiped with a clean cloth.

Spinach Pomegranate Salad with Apples and Walnuts

from Pinch My Salt

I loved this salad.  It looks so pretty and festive with the deep red pomegranate seeds, and bright green spinach.  I only had feta on hand so I used that instead of the blue cheese and I used candied almonds instead of the walnuts.  Wonderful salad- the dressing was great.

Spinach Pomegranate Salad with Apples and Walnuts

4 cups baby spinach leaves
1 apple, cored and chopped
1/3 cup pomegranate seeds
1/3 cup chopped toasted walnuts
4 slices bacon, cooked and crumbled
2 ounces blue cheese, crumbled
1/3 cup pomegranate vinaigrette (recipe below)

Toss all ingredients in a large bowl.  Serve immediately.  Yield: 4 servings.

Pomegranate Vinaigrette

1/2 cup pomegranate juice (I used POM Wonderful)
1 tablespoon balsamic vinegar
1 teaspoon Dijon-style mustard
1 teaspoon honey
1/2 cup vegetable oil (any neutral-flavored oil will do)
salt, to taste
fresh ground black pepper, to taste

In a medium bowl, whisk together pomegranate juice, balsamic vinegar, mustard, and honey.  Slowly drizzle in the oil, whisking constantly, until it’s all incorporated.  Season to taste with salt and pepper.  Yield: approximately 1 1/4 cups.

Brown Butter Sauce

from I Like To See My Recipes When I Grocery Shop

Brown Butter Sauce

8 T Butter
1/2 t salt
1 1/2 t chopped fresh sage, rosemary or basil (I used Sage)
4 T heavy cream
1/2 C grated parmigiano-reggiano

In a small saucepan, melt 8 T butter and 1/2 t salt over med-low heat.  Add 1 teaspoon chopped fresh sage and cook, stirring often, unitl the butter begins to brown, about 5 minutes or less.  Stir in 4 T heavy cream and bring to a boil for  20 seconds or so to combine cream with butter.  Remove from heat.  Add 1/2 C grated parmigiano-reggiano when tossing with pasta.

**It is September, so the garden is abundant.  Spaghetti squash, yellow squash, zucchini, sage and tomatoes all from our garden.  This is garden heaven!
**This sauce is quite thin, flavorful and salty, so a little goes a long way.  I haven't ever tossed it into a pasta, I have always added the cheese to the sauce and then drizzled it over the plated pasta, or spaghetti squash.

Cranberry Walnut Rolls

from The Brown Eyed Baker

Cranberry and Walnut Rolls

Yield: 12 rolls

Prep Time: 20 minutes | Inactive Rise Time: 3½ hours | Bake Time: 15 minutes

1 cup coarsely chopped walnuts
3½ cups (or more) bread flour
1 tablespoon light brown sugar
1½ teaspoons quick-rising dry yeast
1½ teaspoons salt
1½ cups whole milk
2 tablespoons vegetable oil, plus additional for coating bowl
1 large egg
1 cup sweetened dried cranberries
Nonstick cooking spray
1 large egg, beaten to blend (for glaze)
Raw (turbinado or demerara) sugar

1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.

2. Mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat. Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.

3. Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1¾ to 2 hours.

4. Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.

5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.

6. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.

*Note: You can wrap these in foil and place in an airtight bag and freeze for up to 2 weeks. Thaw the rolls at room temperature. If desired, you can rewarm the rolls wrapped in foil in a 350 degree F oven for about 10 minutes.

(Recipe adapted from Bon Appetit, November 2009)

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Photo from the Brown Eyed Baker

We made this salad with our Thanksgiving Feast.  It was so pretty with the orange squash and the bright red craisins.  It was very good- my kids were even surprised that they liked it and they even had seconds.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Yield: 4 servings (entree salad) or 6 to 8 servings (side salad)

Prep Time: 15 minutes | Cook Time: 30 minutes

1 (1 to 1½-lb) butternut squash, peeled and ¾-inch diced
2 tablespoons + ½ cup olive oil, divided
1 tablespoon maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons dried cranberries
¾ cup apple cider (can substitute apple juice)
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula (or mixed greens), washed and dried
½ cup walnuts, toasted
¾ cup grated Parmesan cheese

1. Preheat oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat the butternut squash. Roast for 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan during the last 5 minutes.

3. While the squash is roasting, combine the apple cider, the vinegar and the shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

(Recipe adapted from Barefoot Contessa Back to Basics)

Fresh Green Bean Casserole

I am not a huge fan of green bean casserole- but it was requested for Thanksgiving this year.  I came upon this recipe and thought I would give it a try.  It was really good and I loved how fresh it tasted, and the fact that I didn't have to use canned soup.  Its a keeper.  Due to running out of time- I just put the fried onions on top and omitted the breaded topping.  From the Brown Eyed Baker.

Fresh Green Bean Casserole

Yield: 10 to 12 servings

Prep Time: 40 minutes | Bake Time: 15 minutes

For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

*Note 1: You can prep this ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.

*Note 2: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in Step 3 to about 6 minutes (1¾ cups) and the baking time in Step 4 to 10 minutes.

*Note 3: If you want to go 100% homemade and eliminate the canned fried onions, you can make your own caramelized onions. Thinly slice 2 sweet onions and saute in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low and sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft. Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.

(Recipe adapted from Cook’s Illustrated, November 2006)

Thanksgiving Turkey

Thanksgiving TurkeyRecipe and method by Our Best Bites
Brine heavily adapted by Our Best Bites from Alton Brown

This is the recipe I used this year on our turkey and we all agreed it was the best ever!  It was so juicy.  I even used a 23 pound turkey .  

Equipment and Instructions:

1 5-gallon bucket and lid (like a brand-new paint bucket and lid, washed well)
A reliable oven-safe meat thermometer
Flavor injector/meat syringe
Turkey roasting bags
Heavy-duty roasting pan

1 turkey, no larger than 12-14 pounds
1 gallon chicken broth
1 tablespoon whole peppercorns
1/2 cup brown or white sugar
1 cup kosher salt
5-6 cloves smashed garlic
1 tablespoon dehydrated onion
1 large sprig fresh thyme
1 large sprig fresh sage
1 large sprig fresh rosemary
1 handful fresh parsley
8 cups cold water
8 cups ice

3/4 c. salted butter, divided
1 tablespoon chopped fresh sage
1/2 c. chicken broth
2-3 cloves garlic

1 apple, chopped in half
1-2 small onions, chopped in half
4 stalks celery, cut into thirds

About a week before you begin brining your turkey, place it in the refrigerator to defrost.

The day before you roast your turkey, combine the chicken broth and the remaining brine ingredients (through the parsley) in a very large stockpot. Bring to a boil and then remove from heat and allow to cool to room temperature.

Remove the packaging from the turkey. Remove the neck and giblets (be sure to check both the body and neck cavities) and reserve for later use if desired. Rinse the turkey in cool water and then place it in the 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.

When you’re ready to roast your turkey, preheat the oven according to the directions on the roasting bag packaging. Soften 1/2 cup butter and mix it with 1 tablespoon fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin between over the breast. Spread handfuls of the sage butter between the breast and the skin, rubbing any excess over the outside of the skin.

In a blender, combine 1/2 c. chicken broth, 2-3 cloves garlic, and 1/4 c. melted butter until completely smooth. Use the flavor injector to inject the mixture all over the turkey.

Slip any remaining rosemary and thyme sprigs under the skin.

Stuff the apple, onion, and celery into the cavity of the turkey. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the roasting bag and roast until the thermometer registers 165 according to the roasting bag directions. When you’ve reached 165, remove the turkey from the oven and cut the bag away from the turkey. Allow it to stand for 15-20 minutes before slicing to allow the juices to redistribute and keep the turkey juice.

Homemade Caramel for Apple Dipping

Our neighbor had a bunch of apples they wanted to get rid of so we helped ourselves.  I've never made homemade caramel for dipping before- but I am glad that I have.  This was so good and really fun to make.  My favorite topping was toasted coconut.  It added a fun crunch.

Homemade Caramel for Apple Dipping

Recipe from Bon Appétit, slightly adapted by ourbestbites.com

Ingredients

1 pound dark brown sugar (about 2 cups packed brown sugar)
2 sticks unsalted butter
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/4 teaspoon salt

12 medium sized apples (that’s a pretty conservative measurement, this makes a lot of caramel)
popsicle sticks or chopsticks
assorted toppings for dipping (toffee bits, chopped nuts, coconut, crushed cookies or candy bars, etc.)
Optional: melted chocolate in zip-top bags

Instructions

Wash and dry apples; place sticks in cores and place on a baking sheet in the fridge to chill. Prepare all toppings in bowls and have them ready to go.

To prepare caramel, combine first 8 ingredients in heavy 2 1/2-quart nonstick saucepan (about 3-4 inches deep, at least). Stir with wooden or silicone spatula over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes.

Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean spatula and occasionally brushing/scraping down sides of pan,  about 12 minutes. Pour caramel into a bowl.  Submerge thermometer bulb in caramel.  Cool to 200°F, about 20 minutes.  If it cools too much just heat it up a little.

While caramel cools, line 1-2 baking sheets with silicone baking mats or buttered foil.  Set up decorations and melted chocolates.

Holding stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple.  If needed, gently scrape the bottom of the apple to remove excess caramel. Place coated apple on prepared baking sheet.  Repeat with remaining apples and caramel, spacing apples apart (caramel will pool a bit on foil). If caramel becomes too thick to dip into, gently heat in microwave, or add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.

By the time you have dipped all the apples, the first ones should be ready partially set enough to add toppings.  If not, chill in fridge for a few minutes.  Lift 1 apple from foil. Using hand, press pooled caramel around apple.  Then firmly press decorations into the caramel and return to baking sheet.

If desired dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week or wrap in cellophane bags for gift giving.

Thai Chicken Coconut Soup- Tom Kha Gai- Allison

Recipe and photo adapted from myrecipes.com

Ingredients

• 1 can (14 oz.) coconut milk
• 1 can (14 oz.) reduced-sodium chicken broth 
• 6 quarter-size slices fresh ginger
• 1 stalk fresh lemongrass, cut in 1-in. pieces
• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
• 1 cup sliced mushrooms 
• 1 tablespoon fresh lime juice 
• 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1 teaspoon sugar 
• 1 teaspoon Thai chili paste
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro 

Preparation

• In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Squash Risotto

2 Cups fresh yellow, hard squash, any variety (I used winter but butternut or yellow will work)diced into 1/2 inch cubes

4 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

Fresh ground pepper

garlic

2 c Arborio rice

1 large onion, chopped

4 cloves fresh garlic, minced

4 Cups chicken broth

4 T red wine vinegar

2 T honey

2 tsp dried thyme

2 Cups cooked chicken, cubed

1/2 Cup fresh grated Parmesan Cheese

1. Preheat oven to 400 degrees F. Place squash, olive oil, salt, pepper and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.

2. In the meantime, heat olive oil in a large saucepan or skillet over medium heat. Stir in rice, thyme and onion; cook and stir for 5 minutes, until onions are softened, rice should be slightly browned and crispy. Stir in garlic for 1 minute. Stir in ½ Cup of chicken broth, stirring constantly. As the broth gets soaked up, stir in another ½ Cup until broth, add vinegar along with broth as desired continuing this process until broth is used up and rice is cooked. (should have a slightly soupy consistency but rice will be al dente)

3. Heat remaining olive oil, add remaining garlic, chicken, honey, and 3 T of red wine vinegar. Cook until chicken is done yet tender. Add to rice with all of the juice from honey and vinegar.

4. Spoon into bowls, top with squash and fresh parmesan and cracked black pepper