Nigella's Chocolate Cheesecake

If you are looking for an amazingly rich dessert, Nigella's Chocolate Cheesecake is the one. I have made this several times and pulled this recipe out again to make for Christmas Eve. It really is fabulous. It is very rich like I said so serve small pieces.

Ingredients

Cheesecake base:

• 1 1/3 cups graham cracker crumbs
• 1/2 stick butter
• 1 tablespoon cocoa

Cheesecake filling:

• 6 ounces bittersweet or semisweet chocolate, chopped small
• 2 1/2 cups cream cheese
• 3/4 cup superfine sugar
• 1 tablespoon custard powder
• 3 large eggs
• 3 large egg yolks
• 2/3 cup sour cream
• 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:

• 3 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1 teaspoon dark corn syrup
• Special euipment: 9-inch springform pan

Directions

Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Recipe courtesy Nigella Lawson of the Food Network

Lemon Ricotta Cookies With Lemon Glaze

Giada's Lemon Ricotta Cookies are one of my favorite cookie recipes. I think they are so much better than sugar cookies but I have never been a fan of sugar cookies. These cookies are so tender and delightfully lemony. I make many of my friends and family a goodie basket for the Holidays and these are always in them.

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Recipe courtesy Giada De Laurentiis

My Favorite Pecan Pie

I am going to continue with my Thanksgiving feasting and add one last recipe and it is a good one. This is a very good but not too sweet pecan pie. It also has chocolate and coffee in it so I knew it was going to be good. This great recipe yet again comes for Dorie Greenspan's Baking: From My Home to Yours.

Ingredients

makes 8 servings

3/4 cup light corn syrup
1/2 cup (packed) light brown sugar
3 tablespoons unsalted butter, melted
3 large eggs, preferably at room temperature
2 teaspoons instant espresso powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (about 7 ounces) pecan halves or pieces
3 ounces bittersweet chocolate, coarsely chopped
1 9-inch single crust, partially baked and cooled

Getting ready: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.

In a large bowl, whisk the corn syrup and brown sugar together until smooth.. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth, foamy mixture. Add the espresso powder, vanilla, cinnamon and salt and give the batter a good mix. Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate. Turn the filling into the crust.

Bake the pie for 15 minutes. Meanwhile, make a foil shield for the crust by cutting a 9-inch circle out of the center of an 11-or 12-inch square of aluminum foil.

Lower the oven temperature to 350 degrees F. Place the foil shield on top of the pie—the filling will be exposed, the crust covered by the foil. Bake the pie for another 15 to 20 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed), is beautifully browned and no longer jiggles when tapped. Transfer the pie plate to a rack, remove the shield and cool to room temperature.

Serving: Pecan pie is good at any temperature, and different at each one. It’s softest and most puddingish eaten warm (about 45 minutes out of the oven), most flavorful eaten at room temperature and most candy-like when it is chilled. At any temperature, it’s good with ice cream—vanilla, chocolate or coffee would be my choices.

Storing: Once cooled to room temperature, the pie can be covered and refrigerated for 1 day.

Recipe from Baking: From My Home To Yours by Dorie Greenspan

Nutty Greens with Bacon and Blue Cheese

I made this dish to go with our Thanksgiving meal. I thought these beans were unbelievably delicious. At first I got some grumbling that I did not make the traditional "green bean casserole" (BORING!.....but good I must say) but after everyone had tried some there were no longer any complaints. I could not get enough of these. For a healthier version one could discard the bacon drippings and use olive oil but hey, it was Thanksgiving so I was all about the bacon drippings. :)
Ingredients

• Kosher salt
• 1 pound haricots verts, trimmed
• 3 slices bacon
• 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
• 1 1/2 cups toasted whole pecans, coarsely chopped
• 1/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.

In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

Recipe courtesy Claire Robinson via The Food Network.com

Herb-Rubbed Turkey

I made this herb-rubbed turkey for my first thanksgiving last year and it got great reviews. I am for sure making it this year and I suggest giving the herb-rub a try. It was very moist and more flavorful I think than your average bird.

Ingredients

• 1 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh sage leaves
• 1/2 cup fresh rosemary leaves
• 1/2 cup fresh thyme leaves
• 22 medium garlic cloves (about 3 heads)
• 1 (10- to 12-pound) turkey, preferably organic or free-range
• 1 large or 2 medium onions, sliced into thin rings
• 2 tablespoons plus 1 teaspoon olive oil

(I double this recipe because I use a 21-24 pound bird)

Directions

One day ahead:
Process herbs and garlic in food processor until finely minced. Set aside.

Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread some of the garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Then rub remaining garlic-herb rub over the turkey skin. (I also coat the skin with butter or more olive oil). Refrigerate at least 8 hours or overnight.

To Roast:

Let turkey stand at room temperature 1 hour before roasting. Set oven rack at the lowest position and preheat oven to 350 degrees. I use Reynolds Oven-Roast Turkey Bags. Add 1 tablespoon flour to the bag and shake, this stops your bag from bursting. Place your turkey in the bag breast side up. Butter the top of the turkey and season. Use the ties that come with the bag and close the bag. Make about 6 slits in the bag about 1/2 inch long, this helps to let the excessive steam out.

Put your turkey in the bag in a pan a little larger than your turkey, and with 2 inch sides . Put your pan in the oven making sure that the bag does not touch any part of your oven, racks or broiler element. I occasionally bast my turkey so I make sure on of the slits in the bag in low enough where a can grab some juices. Cooking time per weight(un-stuffed): 12-16 lb., 2 to 2 1/2 hours; 16-20 lbs., 2 1/2 to 3 hours, 20-24 lbs., 3 to 3 1/2 hours. It will take 1/2 hour longer if you stuff the bird. The bird is done when a meat thermometer reaches 170 degrees inserted into the thickest part of the thigh and juices run clear.. When the bird is done, I remove the bag and place on a serving plater (Let the turkey rest 20 minutes before carving). I then release all the juices from in the bag into my pan to make my gravy.

Recipe modified from Epicurious.

Roasted Red Pepper & Chipotle Soup

Normally this type of soup contains cream to make it rich and creamy. I make this healthy soup velvety by using potatoes. It really does the trick and you don't miss the dairy. It is spicy and smoky and will really warm you up.

Ingredients

Serves 4

• small onion, diced
• 2 cloves garlic, minced
• 2 medium sized potatoes, peeled and diced
• 2 red bell peppers
• 1 teaspoon chipotle peppers in adobe, minced (heaping if you like it hot)
• 1 15oz can low sodium vegetable broth
  
• salt and pepper to taste
  

Directions

Char the red pepper either over a gas stove or under the broiler. Place blacked peppers in a air-tight container and set aside and allow to steam. Place a small amount of oil in a large sauce pan and heat over medium high. Add the onion and garlic and saute until soft. Add the potatoes, minced chipotle peppers, and vegetable broth. Bring to a boil and then simmer until potatoes are soft. Meanwhile, remove the black skins and de-seed the red peppers. Dice and add to the simmering sauce pan. Simmer another 5 minutes. Using a stick blender or transfer soup into a blender, puree and serve.

Recipe by me.

Apple Cake

This is a revised version of my Grandma's apple cake recipe with a healthy twist. This version is actually vegan but is just as good as the original (as tested by my grandma) and very moist.

Ingredients

• 1 tablespoon ground flax seed plus 3 tablespoons water
• 1/4 cup melted coconut oil
• 3/4 cup evaporated cane juice
• 1 teaspoon vanilla
• 3/4 cup almond milk
• 1 cup whole what pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup chopped nuts
• 2 cups chopped & peeled apples

Directions

1. Preheat oven to 400F degrees. Line a muffin pan with paper or silicon baking cups.
   

2. Combine the first 5 ingredients and stir well. Add all the dry ingredients and mix. Fold in the apples and nuts.

3. Pour batter into baking dish and bake for about 40 minutes or until a toothpick comes out clean.

Recipe adapted from Grandma de Vries