pumpkin risotto …

October 10, 2013

Can you believe fall is already here?

We’ve already had some cold days around here, and it leaves me craving some warm comfort food.

It seems like everything I’ve been eating these days has something with pumpkin in it!  I’m obsessed!

Pumpkin Risotto
Serves 4
2 tablespoons un-salted butter
3 shallots, minced (about 1 cup)
1 tsp fresh sage, chopped small
1 tsp fresh thyme, chopped small
1 1/4 cups arborio rice
1/4 cup white wine
6 cups chicken broth
1 cup pumpkin puree (Learn how to make your own homemade pumpkin puree here)
1/2 cup freshly grated parmesan
Fresh ground pepper to taste
Bring broth to a simmer in a medium saucepan.  Keep broth at a bare simmer, covered.
Cook shallots, fresh sage, and thyme in 2 tablespoons butter  in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5-10 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes.
Stir in pumpkin puree, and parmesan. Turn off heat, and add pepper to taste.
*stir in 2-3 drops of white truffle oil if you have some and want to bring the dish over the top! I’m not kidding!
Enjoy!

Recipe // pumpkin cheesecake

October 3, 2013

Oh my! Pumpkin Cheesecake!  I made this recently for my book club and it was a hit!

The homemade crust made of gingersnaps, pecans, and graham crackers is a deal breaker!  So yummy!

It is nice change from pumpkin pie, and would be excellent at your Thanksgiving table.

Pumpkin Cheesecake
adapted from I wash you dry
For the Crust:
25 small, 2 inch gingersnap cookies (I prefer the ones from trader joes)
1/2 cup pecans
4 large sheets of graham crackers
1 tbsp  brown sugar
1 tbsp powdered sugar
5 tbsp butter, melted
For the Filling:
3 x (8 oz packages) cream cheese, softened
1 (15 oz can) pumpkin puree
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 cup sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
2 tbsp flour
1 tsp vanilla bean paste. (vanilla extract is also fine)
For the Topping
Salted Caramel Sauce (link to recipe below)
Whip Cream topping (homemade is best!)
Instructions
1. In your oven arrange a rack on the lowest shelf and the other in the middle.
2. Preheat oven to 350 degress F.
For the Crust:
    1. Combine the gingersnaps, pecans and graham crackers in a food processor and chop until the mixture becomes a find crumb. Add the sugars and melted butter and pulse until combined.
    2. Press into the bottom of a 9 inch spring form pan, and slightly up the sides of the pan. I sometimes use the bottom of a drinking glass to help smooth it out.
    3. Bake for 5 minutes then remove from oven and set aside. (Leave oven on)
Place a 9×13 inch pan on the lowest shelf in your oven and fill half way with hot water.
For the Filling:
  1. In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until light and fluffy. Add the pumpkin, eggs and yolk, sour cream, sugar, and spices. Beat until combined and smooth, scraping down sides of bowl occasionally.
  2. Add the flour and vanilla and mix until combined. Pour mixture into the prepared crust.
  3. Bake for 1 hour on the middle rack with the  pan with water underneath on the bottom rack. Turn oven off and leave the cheesecake in the oven for 2 more hours (this helps prevent cracking), then remove from oven and let come to room temperature completely before placing in fridge for 6-8 hours (overnight for best results).
  4. Once chilled properly, serve with a drizzle of salted caramel sauce, and whip cream. Enjoy!
I love this caramel sauce.  Add a pinch of fleur de sel sea salt to the caramel if you want the salted caramel.
Enjoy!

Recipe // fresh peach sauce …

September 10, 2013

I have been taking full advantage of peach season, some of the best local produce in my opinion.  I decided to make some fresh peach sauce to put on ice cream, yogurt, cheesecake, pancakes, waffles, you name it.  It is so fresh and so tasty!  I have been putting it on just about everything.
{Fresh Peach Sauce}
4-5 medium peaches, skinned and cut in half
juice of 1 lemon
3/4 cup sugar
2 tablespoons corn starch
1/2 cup water
In a small bowl, whisk together water and corn starch.
Add peeled peaches, lemon juice, and sugar in a blender, and add the water and corn starch mixture.
Blend well until smooth.
Pour the sauce into a medium sauce pan, and bring to a boil over medium high heat stirring constantly.
Whish well until the sauce thickens, and remove from heat.  Store in the refrigerator for up to a week or two.  Serve on ice cream, yogurt, cheesecake, pancakes, waffles, etc.
Enjoy!