Wednesday, November 10, 2010

Holy Smokes I haven't updated in how long??

Ok, I realized it's been a little while since I've updated my blog... when I actually checked it out, it's been over a year! My goodness I'm such a slacker! Anyhow, with the holidays around the corner I thought it would be good to try and update with a few holiday inspired recipes. There is nothing like a creamy butternut squash soup and hot apple cider to warm you up on a cold night, or a change in the typical pumpkin pie dessert. Most of these recipes are quite easy especially if you can find ways to take shortcuts! Because you probably know me and have figured out that I'm all about the shortcuts! haha! Ok so here goes, feel free to improvise, change or experiment! I mean that's what cooking is all about! :)

Hot Caramel Apple Cider:

Ingredients:

1 Jug Apple Cider (I like the unfiltered kind)
4-5 Cinnamon sticks
1 C Orange juice
1 C Caramel sauce

Prep:
Put all ingredients in a pot or slow cooker and Heat on High heat to hot. Reduce heat to medium low and ladle into mugs. Drizzle top with caramel sauce and add a cinnamon stick for garnish.


Creamy Butternut Squash Soup*

Ingredients:

1 2-3Lb Butternut squash (or two packages of the pre-cut cubed butternut squash from Costco)
2 boxes of Chicken stock
1 qt Heavy Whipping Cream (no not the sweetened kind)
1 Tbs Nutmeg
1/4 Cup Butter
1 large Onion chopped

Prep:

If you purchase a whole squash, cut it in half and scoop out the seeds. Brush olive oil on the flesh and place in a preheated oven 350 degrees for 45 min to an hour to soften up the flesh. Scoop out the flesh and discard the skin. Pour the chicken stock into a heavy stock pot. Add onions and squash and bring to a boil. Reduce heat and cook for 1/2 hour. In a food processor or blender, ladle the squash and onion mixture in batches and process until smooth and creamy. Return the processed squash and onion mixture to the stock pot and add nutmeg, butter, and cream. Stir and cook on medium heat for 20 min. Add salt to taste. Serve with pepitas for garnish

White Chocolate Pumpkin Cheesecake*

Ingredients:

Crust:

9 whole graham crackers
¼ C granulated Sugar
1 tsp Cinnamon
¼ C Melted butter

Filling:

4 – 8oz Packages Cream Cheese room temperature
1 – 15 oz Can Pumpkin Puree
1 ½ C granulated Sugar
3 eggs
1 C Heavy Whip Cream
9 oz White Chocolate chopped
2 tsp Pumpkin Pie Spice

Preparation:

For Crust: Preheat oven to 350ºF. Wrap double layer of heavy duty foil around the outside of a 10” springform pan. Combine graham crackers, sugar, and cinnamon in a food processor. Blend until graham crackers are very finely ground. Drizzle butter over graham cracker mix. Using pulse on the processor, blend until crumbs stick together. Press crumbs onto bottom (not sides) of the pan. Back until crust is slightly golden, approx. 10 min. Transfer to rack and cool while preparing the filling. Maintain oven temperature.

For Filling: Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth and fluffy. Beat in eggs one at a time. Add pumpkin, whip cream, and spices. Beat until just blended. In a double broiler, melt chocolate on stove at medium – low heat. Cool to luke warm but still pourable. Add to filling mix and stir until just combined.

Cook in a water bath ½ “ water, 1 – 1 ½ hours until slightly puffed and softly set, and top is golden. Transfer to a rack and cool. Cover and refrigerate overnight. Serve with whip cream and white chocolate shavings.

As a side note, I'm going to try making this with a gingersnap crust this year. But like I said, experiment and see what you like! :)

* As another side note these are not low fat recipes