Countdown to Christmas - Eggnog Cheesecake

From the kitchen of One Perfect Bite...I hope you enjoy the holiday season as much as I do, because if all goes according to plan, I'll be featuring a seasonal recipes each day until Christmas actually arrives. The recipes I'll be sharing are associated with the Christmas season as it's celebrated in the United States and other countries that have strong holiday traditions that include special foods that are served with the Christmas feast. The first feature in the series is actually my second best eggnog cheesecake. It's the one I make for meetings or communal gatherings where what is served is not as important as the socialization the affair provides. This is a near effortless cake that is made seasonal by including eggnog in the mix. The cake also contains a small amount of rum which gives it a bit of additional flavor. While many cooks like to use rum extract in recipes such as this, I prefer to use the real thing. I find the taste of the extract to be off-putting and it lingers unpleasantly on my tongue, so I avoid its use whenever I can. This cake is super simple to make and it can be prepared and frozen weeks before you need it. I like to serve this with rum flavored whipped cream which adds a festive air and helps to mask the simplicity of this lovely cheesecake. Here is how it is made.

Eggnog Cheesecake...from the kitchen of One Perfect Bite inspired by Taste of Home

Ingredients:
Crust
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
Filling
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, lightly beaten
3/4 cup commercial eggnog
1 tablespoon dark rum
Dash ground nutmeg

Directions:
1) Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Preheat oven to 325 degrees F.
2) In a small bowl, combine cracker crumbs, sugar and butter. Press onto bottom of pan. Place on a baking sheet. Bake for 10 minutes. Cool on a wire rack.
3) In a large bowl, beat cream cheese, sugar and flour until smooth. Add eggs and beat on low speed just until combined. Gradually stir in eggnog, rum and nutmeg. Pour filling over crust. Place springform pan in a large baking pan. Add 1 inch of hot water to larger pan.
4) Bake for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Serve with a dollop of rum whipped cream. Yield: 12-16 servings.

Rum Whipped Cream

Ingredients:
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla
1 tablespoon dark rum

Directions:
Combine all ingredients and whip until soft peaks form.

      

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Pumpkin Cheesecake

From the kitchen of One Perfect Bite...If you are planning a traditional holiday meal, but would like to present classic Thanksgiving desserts in a new light, this silky seasonal cheesecake is a perfect place to start. The gingersnap crust is a perfect foil to the creamy pumpkin custard and I'm happy to report that the combination of crust and custard is simply delicious. The cake keeps well and it can be made and frozen for up to a week a week before you plan to serve it. If you freeze the cake, it will need to sit a full day in the refrigerator to thaw. I found the recipe for the cheesecake in Taste of Home magazine and they recommend a variety of garnishes that can be used when you serve the cake. Among them were caramel and chocolate syrup, as well as whipped cream and a dusting of crushed gingersnaps. I personally think the syrups are unnecessary and in the future I'll stick to a dollop of cream and let it go at that. The cake, obviously, is very rich, so small portions should suffice, especially if you plan to serve it at the end of a meal. While it is suggested the cake serves 12, it can be stretched to feed 16. This is a nice alternative to pumpkin pie and I do hope you'll give it a try. Here is how it is made.

Pumpkin Cheesecake...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1 cup crushed gingersnap cookies (about 20 cookies)
1/3 cup finely Diamond of California Chopped Pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 eggs
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg

Directions:
1) Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-inches square). Securely wrap foil around pan. Preheat oven to 350 degrees F.
2) In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
3) For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
4) Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
5) Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6) To serve, garnish if desired with whipped cream and crushed gingersnaps. Yield: 12 servings.

      

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Cranberry Scones

From the kitchen of One Perfect Bite...In my next life I plan to be a shepherd. I'll happily tend my flock, and when I'm bored I'll whip up a gourmet cheese or weave a shawl from the fleece my flock provides. I'll wander fields and sleep beneath star-lit skies and give no thought to schedules or holiday demands. Till then, however, I'm responsible for kitchen logistics and the plans I hope will make the holidays enjoyable for all who assemble at my table. To that end, I've been experimenting with some new breakfast and brunch recipes, and I have found a few that are good enough to share with you this week. I want to start with these delicious and seasonal cranberry scones. I do have one caution. The measurement for sugar in this recipe is given as a range. That's because these scones are barely sweet, and if your palate begs for a truly saccharine breakfast starter, you'll want to use the full measure of sugar that's suggested in the recipe. These scones have wonderful texture and they are simple to make. Just be careful not to overwork the dough as you mix and shape it. I know you will enjoy these pastries. Here is how they are made.

Cranberry Scones...from the kitchen of One Perfect Bite inspired by Midwest Living

Ingredients:
Scones
2 cups all-purpose flour
1/4 to 1/2 cup sugar + additional sugar for sprinkling
2-1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold butter, cut into pieces
1 egg
1/2 cup whipping cream + additional cream for brushing tops of scones
3 teaspoons vanilla
1/2 cup fresh cranberries, chopped
1/4 cup toasted pecans, chopped
Glaze
1/2 cup confectioners' sugar, sifted
2 teaspoons orange or lemon juice
1 teaspoon melted butter
1 teaspoon milk

Directions:
1) Line a baking sheet with foil or parchment paper. Preheat oven to 400 degrees F.
2) In a large bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
3) In a small bowl, whisk together egg, whipping cream and vanilla. Stir in cranberries and toasted pecans. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
4) Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
5) Place rectangles or wedges 1-inch apart on prepared baking sheet. Brush rectangles or wedges with additional whipping cream and sprinkle with additional sugar. Bake for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes.
6) Meanwhile, combine confectioners' sugar, juice, butter and milk in a small bowl. Mix well. Drizzle over or ice still warm scones. Serve warm. Yield: 8 servings.

      

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Fresh Apple Bread with Caramel Glaze

From the kitchen of One Perfect Bite...I've been working my way through the last of the apples we picked a couple of weeks ago. It's become a near mission-like endeavor, as  the apples are starting to soften because I didn't have time to store them properly. Do you remember Buba Gump's summary of shrimp dishes? I swear I could do that with the apple creations that have come from my kitchen recently. Unfortunately, I'd be just as boring but less humorous, so I won't subject you to that. I do, however, want to share the recipe for this flavor-packed  apple bread with you. The recipe is simple and this seasonal treat is delicious, but you will find the bread at its most flavorful  the day after it is baked. If you enjoy moist spice breads, I think you'll love this one. Here is how it is made.

Fresh Apple Bread with Caramel Glaze...from the kitchen of One Perfect Bite inspired by Betty Crocker

Ingredients:
Bread
2 medium-sized apples, peeled and cored
1-1/2 cups packed brown sugar
1/2 cup buttermilk
1/2 cup vegetable oil
4 eggs
3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon nutmeg
Caramel Glaze
2 tablespoons dulce de leche or caramel sauce
1 tablespoons leftover apple liquid
1/3 cup powdered sugar, sifted

Directions:
1) Preheat oven to 350 degrees F. Spray a 9 x 4 x 3-inchloaf pan with baking spray and set aside.
2) With a food processor fitted with a shredding attachment, grate apples. They may also be grated using the large holes of a box grater. Place a colander or mesh sieve over a bowl and dump shredded apples into colander or sieve. Press down hard to squeeze out as much juice as possible. Reserve juice for glaze.
3) Whisk brown sugar, buttermilk, oil, eggs, and apples together until well-combined. Mix in dry ingredients, stirring just until combined.
4) Scrape batter into pan and bake until a toothpick comes out dry, 50-60 minutes. Let sit in pan for 15 minutes, then turn onto a wire rack to cool completely.
5) Meanwhile, whisk together caramel sauce, apple liquid, and powdered sugar until smooth. Drizzle over bread. Yield: 1 loaf (8 to 10 slices)

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Pumpkin Bread Pudding

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Three Years Ago Today: Chocolate Peanut Crinkles

Four Years Ago Today: Bread of the Dead

Seasonally Simple - Pecan and Fresh Apple Quick Bread

From the kitchen of One Perfect Bite...While I'm still working my way through the stash of apples we collected last weekend, our local farm markets have begun the annual push toward Halloween, their big holiday of the year. In anticipation of the big day, minor events are held on the weekends that precede the holiday. One of them is called the Apple Daze, and this is a time for family's to gather in the pumpkin patches and local orchards to collect produce and fruit samples for their own fall kitchens. We had near perfect weather for the weekend, so activity in the those pumpkin patches and orchards, while normally pastoral, displayed elements of Armageddon this year. The wait for parking and a shortage of pickin' buckets didn't bring out the best in some of the pluckers, so the Silver Fox and I headed to the Loraine Valley for the relative calm of the grape harvest and a glass of wine on the terrace of the King Estate. Once home, I decided to give this apple bread a try. It came together quickly and had a wonderful aroma as it baked, but I must admit it debuted to mixed reviews. One bite nearly sent me into sugar shock, but the Silver fox loved the nutty sweetness of the loaf and actually continues snack on it. I suspect those of you who have an intense sweet tooth will also love this bread. It is a moist loaf and while apples are used, the dominant flavor in the loaf is that of the pecans. For best flavor, toast them before folding them into the bread batter. I hope those of you who enjoy really sweet desserts will give this bread a try. Here is how it is made.

Pecan and Fresh Apple Quick Bread...from the kitchen of One Perfect Bite courtesy of Just A Pinch

Ingredients:
Apple Bread
1 cup brown sugar
1 cup sour cream
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup peeled and finely diced granny smith apples
1 cup chopped pecans
Drizzle
1/4 cup brown sugar
1/4 cup butter

Directions:
1) Preheat oven to 350 degrees F. Grease bottom and sides of a 9 x 5 x 3-inch loaf loaf pan.
2) Peel and chop apples. Cover and set aside.
3) Combine brown sugar with sour cream, eggs, and vanilla in large mixing bowl. Beat on low speed until well blended.
4) Add flour, baking powder, baking soda, and salt. Beat on low until all ingredients are mixed evenly.
5) Fold apples and half of pecans into dough.
6) Scrape dough into prepared pan, patting top down evenly. Sprinkle top of batter with remaining pecans and press them slightly into batter.
7) Bake for 50 to 60 minutes or until a toothpick comes out clean.
8) Remove from oven and allow to cool for 20 minutes before removing from loaf pan. Place on a wire rack to finish cooling
9) To make drizzle: Combine brown sugar and butter in a small saucepan. Over medium heat, bring mixture to a boil. Once it is boiling, turn heat to low and let sauce simmer for about one minute until it thickens, stirring constantly. Remove from heat and drizzle over top of the bread. Yield: 1 loaf - 8 to 10 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Grape Harvest Cake

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Four Years Ago Today: Pumpkin Roll

The Other Tom and Jerry

Photo courtesy of Science of Drink

From the Kitchen of One Perfect Bite...This is a lovely sipper to enjoy on Christmas Eve, but not before the last of your chores are done. It looks harmless, a bit like the warm milk or weak cocoa your mother made when you were young and had trouble sleeping. If warm milk calmed you and let you slip into the arms of Morpheus, beware the Tom and Jerry. This is a warm cocktail that can sneak up on you. It was a seasonal favorite that fell out of favor during the 60's, but it is now staging a bit of a comeback. I suspect one taste of the hot/cold/sweet/creamy/spicy combo will make you a fan as well. While I love the flavors of this drink, I find it a bit fussy to prepare and personally prefer the simplicity of a hot buttered rum, a drink that is similar to it but easier to make. I know that many of you are too young to have ever tasted this one-time holiday favorite and I thought you might like to see how they are made. Here's the recipe for those of you who would like try one.


Tom and Jerry...from the kitchen of One Perfect Bite courtesy of Drink of the Week

Ingredients:
3 eggs
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 tablespoons powdered sugar
4 ounces Cognac
4 ounces dark rum
Milk (cooked till hot)

Directions:
1) Separate egg whites from yolks. In a large bowl, beat egg whites until they stiffen. In another bowl, beat egg yolks until they thin and then beat in allspice, sugar, cinnamon, and cloves. Fold yolks into whites. This is the batter.
2) For each drink, pour 2 tablespoons of this batter and then add one ounce of Cognac and one ounce of dark rum. Top off with hot milk. Stir ingredients together til they foam a bit and top each drink with a dusting of cinnamon or nutmeg. Yield: 4 servings.







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Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

From the kitchen of One Perfect Bite...I've seen this pumpkin cheesecake floating through cyberspace for a while now and decided to make it as my contribution to a high-end bake sale that is held here at this time of year. Though not widely reviewed, those who tested the recipe gave it favorable reviews, and because of its seasonal ingredients, I thought it would be perfect for a sale held just before the Thanksgiving holiday. The cake, as envisioned by the recipe developer, had three separate components. In addition to the crust, filling and topping, I added a fourth, a garnish of glazed pecans, because I though the appearance of the finished cake needed some help. Because the cake was a bit more involved than most, I had hoped it would be really special. It was not. Please don't get me wrong. There is nothing wrong with this cake, but I found it to be quite ordinary and not worth the time, money or effort required to get it to the table. I don't like to disappoint people, so I decided to make my Cranberry Layered Cheesecake for the sale instead. It, too, is expensive and involved to make, but the results are much more satisfying. I hope you'll take a look at both recipes and decide for yourselves. The pumpkin cheesecake recipe follows. You can link to the other.

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust...from the kitchen of One Perfect Bite courtesy of Bon Appetit Magazine

Ingredients:
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
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
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
Optional Garnish
1/2 tablespoon butter
1 tablespoon sugar
1/2 cups pecan halves
1 tablespoon ground cinnamon

Directions:
1) To make crust: Preheat oven to 350 degrees 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 and pulse 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.
2) To make filling: 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 and 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.
3) To make topping: 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 and 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.
4) To make glazed pecans: Melt butter in small skillet over medium-high heat and add sugar, cinnamon and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes. Pour nuts onto sheet of aluminum foil and let cool about 15 minutes. Arrange pecans around outer edge of cheesecake. Keep chilled until serving time. Yield: 12 servings.









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Spiced Pumpkin Fudge

From the kitchen of One Perfect Bite...I guess this fudge could be thought of as green candy. After I had mixed the last batch of holiday cookies, I still had some pumpkin left in the can. Rather than toss it, I went looking for recipes that used only 1/2 cup of pumpkin. I found what I was looking for on the Libby's Pumpkin website and decided to try their recipe for pumpkin fudge. It sounded interesting and the recipe was straight forward, so, withing 3 hours I had fudge to add to the special treat bags I put together for the neighborhood children. Our home is perched on a hillside and the driveway that leads to it is steep in the extreme. Not many are willing to brave it, so we drop off treats for the children rather than have them come to us. The fudge was meant as an adult treat for their parents. The recipe can be made with white chocolate or butterscotch chips. I decided to go with the butterscotch version because that was what I had in my pantry. I also used my homemade pie spice (see Cook's Note below) rather than a commercial brand, but other than that I followed the recipe to a tee. It makes a very sweet fudge that will satisfy the most insistent sugar urge. While it may put the rest of us into sugar shock, it is nicely flavored and I can recommend it to those of you who really enjoy sweet things. The spicing makes the fudge a bit unusual and it certainly is seasonal. Here's the recipe for those of you who would like to give it a try.

Spiced Pumpkin Fudge...from the kitchen of One Perfect Bite courtesy Libby's Pumpkin

Ingredients:
2 cups granulated sugar
1 cup light brown sugar
3/4 cup unsalted butter
2/3 cup or 5-ounce can evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups butterscotch baking chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1-1/2 teaspoons vanilla extract

Directions:
1) Line a 9 × 13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
2) Combine granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 degrees F.
3) Quickly stir in butterscotch chips, marshmallow creme, pecans and vanilla extract. Stir vigorously for 1 minute or until butterscotch chips are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours, or until completely cooled. Refrigerate tightly covered. Cut into 1-inch pieces. Yield: 64 pieces (3 pounds).

Cook's Note: Homemade Pumpkin Pie Spice: Combine 1 teaspoon cinnamon, 1 teaspoon ginger, 1/4 teaspoon mace, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves.

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