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.