Pumpkin Caramel Cheesecake

Pumpkin Caramel Cheesecake

So here is a variation on my Two Layer Cheesecake recipe.  Sadly I did not have a spring form pan for this as it was at my wife's work and not sure where my other one has gone.  Hard to find spring form the day before Thanksgiving.  This actually worked out in the end as well.  For this recipe omit the Key Limes and in the base add 3/4 of a large can of pumpkin pie filling.  Then cook as directed.  For the topping again omit the Key Limes and and sugar and add 1/2 to 3/4 tub of prepared caramel (this is found next to the apples in your grocery store).  Be careful while cooking the topping as the high sugar content in it will cause it to burn much more rapidly. 

For the design on the top I used the little display label that came in the pre-made pie crust and folded it several times and made basically one of those coffee filter snow flakes we used to call make.  I applied that to the cheesecake after it had fully cooled making sure to try to get it to lightly stick to the topping.  Then I sprinkled a little bit of sugar-cinnamon mix on the top (always have this around for my son to put on his pancakes and waffles instead of syrup).  Then take a knife to the edge of the paper and slowly lift up the whole thing.  Gave a great design on the top and the extra cinnamon flavor was great.

Herb Rubbed Lamb

Herb Rubbed Lamb

 

2 Lamb shoulder blade chops (I have used multiple cuts of lamb for this but I always use something bone in)

2 tsp Dried Italian seasoning

2 tsp Dried rosemary

1 tsp Salt

1 tsp Fresh ground pepper

1 tbsp Chopped garlic

¼ cup Olive oil

Combine all ingredients in either bowl or plastic bag and let sit for 15+ minutes.  Make sure to rub down the meat to even distribute herbs.

Grill on medium heat until medium-rare (135ish degrees it will carry over cook a few extra degrees after taken off the grill) roughly 5 minutes per side.  Let rest covered with foil for 5 minutes for juices to redistribute.

Garlic Parmesan Mashed Potatoes

Garlic Parmesan Mashed Potatoes

5-8 Red potatoes

6 cloves of garlic

1/3 cup milk

4 tbsp butter

1/3 cup Parmesan cheese

1/3 cup sour cream

Hopefully you are cooking these with something that you are grilling i.e. my Herb Rubbed Lamb.  Wrap garlic, a tablespoon of olive oil, and a teaspoon of salt in foil and put on grill for 5-7 minutes.

Peel potatoes if desired.  Cut in to uniform size pieces.  Put in large pot with plenty of cold water.  Using cold water will help the potatoes come up to temperature slowly and promotes more even cooking.  Also you want to use a lot of water to give plenty of room for the starch to come out of the potatoes.  Cook until fork tender. 

Drain potatoes and add butter, milk, parmesan cheese, and roasted garlic.  I use a hand masher to control how mashed the potatoes get.  If you over mash them you will produce more gluten which results in wall paper paste.  Mix in sour cream and taste for salt. 

These potatoes I don’t actually pre salt.  The reason for this is that parmesan cheese is quite salty and hard to judge how salty it will be in the end.  Remember to just taste for seasoning often. 

Cranberry Sauce

Cranberry Sauce

It is the holiday time of year so I will hopefully get some time to post some of my more seasonal recipes.  Here is the first one.  I always liked the idea of having cranberries with Thanksgiving.  The down side is it was always that nasty jelly stuff from a can.  Here is a recipe I have been making for a couple of years now and it is so easy to make. 

1 package cranberries (12 oz)

1 orange (zest and juice)

2 cinnamon sticks

1/2 cup sugar (this is to taste really)

1 cup water

Add all ingredients to a large sauce pan.  Bring to a boil on medium-high heat then drop to a slow simmer.  Let simmer for about 30-45 minutes stirring occasionally.  The sauce will naturally thicken as it reduces.  Let cool and you have the choice to leave it with berries in it or you can use a strainer to push everything thru it for a less chunky sauce.

Let me know if you have used any of my recipes and how they turned out.  

Baked Macaroni and Cheese

Baked Macaroni and Cheese

I love mac and cheese.  It is just one of those great comfort foods that will always make me feel better about everything.  The wife had a dream about mac and cheese so I had to go after this one.   This will also be a great learning experience for creating another French sauce, a cheese béchamel sauce or mornay sauce.  Also great on broccoli and cauliflower or make it with American cheese for nachos.

1 lb large elbow macaroni

10 oz extra sharp cheddar cheese

8 oz gruyere cheese

3 cups milk

3 tbsp butter

3 tbsp flour

1 tbsp powdered mustard (found in the spice area)

1 large egg

Salt and pepper to taste

Topping:

3 tbsp butter

1 cup panko bread crumbs

¼ cup parmesan cheese

Preheat oven to 350.  Bring salted and oiled water to boil for pasta.  Cook pasta to a hard al dente as it will continue to cook during baking. 

If you have read my blog about biscuits and gravy we will be starting this sauce the same way with a roux.  Start by melting the butter in a sauce pan over medium heat.  Whisk in the flour and mustard and let cook for about a minute.  Now slowly add the milk while stirring.  This will thicken while heating.  Whisk egg in separate bowl.  We want to add the egg without making it scramble so we are going to temper in the egg to the sauce.  To do this take about 2 tablespoons of the béchamel and add it to the egg and mix.  Do this twice to bring up the temperature of the egg without cooking it.  Now add this mix back to the sauce pan with the rest of the sauce.  Add in ¾ of both the cheeses reserving the rest for topping.  Salt and pepper to taste.  Add the sauce to the drained pasta.  Pour the cheesed pasta into a 13x9 baking dish.

In small sauté pan melt butter and add panko bread crumbs till they are covered in butter.  Mix bread crumbs rest of cheddar, gruyere and parmesan cheese together.   Cover the top of the mac with this mixture.  Bake until topping is browned roughly 10-15 minutes.

Serve and enjoy.

Orange Glazed Pork

Orange Glazed Pork

So we like to do a lot of asian style meals.  Here is a decent orange glaze that we used on pork but would also be very good for chicken.  This is also very quick to prepare and really only takes as long as the rice takes to cook which for brown rice is 20-25 minutes.

2 pork loin chops

2 tbsp olive oil

1 orange

1/3 cup orange marmalade

1 clove garlic

1 tbsp ginger

2 tbsp soy sauce

1 package Bird’s Eye vegetables (I used the broccoli, carrots, and sugar snap peas one.)

2 cups prepared brown rice

20-25 minutes cook time

Prepare brown rice.  Prepare pork or chicken by seasoning with salt and pepper.  Warm pan with olive oil and cook chosen meat.  Brown on each side until completely cooked (to shorten cooking time pound meat and make it even thickness).  Remove meat from pan and chopped garlic and ginger.  Let cook for 1-2 minutes.  Add juice of orange to deglaze pan then add orange marmalade and soy sauce.  Let this reduce for 5 or so minutes and add meat back to pan.  Cook Bird’s Eye vegetables in microwave 4-5 minutes.

To serve put brown rice in bowl and add a little bit of the orange sauce then top with vegetables and finally meat.  Add sauce over the top and enjoy.