Pumpkin Cheesecake

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Tired of pumpkin pie? Then try this fancy (for me) pumpkin cheesecake. Sip a little of that leftover whiskey to help you digest this dessert.

Ingredients

For the Crumb Crust:

  • 1 cup graham cracker crumb
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar

For the Pumpkin Filling:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 1 (16 ounce) can solid-pack pumpkin (not pumpkin pie mix)
  • 3/4 cup sour cream
  • 2 tablespoons bourbon whiskey or 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 4 large eggs

For the Sour-Cream Topping:

  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


Instructions

Preheat the oven to 350 degrees F.

In 9-inch-by 3-inch springform pan, use a fork to stir together the graham-cracker crumbs, melted margarine or butter and sugar until moistened. With your hand, press the mixture onto bottom of the pan. Tightly wrap the outside of pan with heavy-duty foil to prevent leakage when baking in the water bath later.

Bake the crust for 10 minutes. Allow it to cool completely in the pan on a wire rack.

In a large bowl, using a mixer at medium speed, beat the cream cheese until smooth; slowly beat in the sugar until blended, about 1 minute, scraping the bowl often with a rubber spatula.

With the mixer at low speed, beat in the pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the pumpkin mixture into the pre-baked crust and place it in large roasting pan. Place the pan on the oven rack. Carefully pour enough boiling water into pan to come 1 inch up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes or until the center barely jiggles.

Meanwhile, prepare the Sour-Cream Topping. In a small bowl, with a wire whisk, beat the sour cream, sugar, and vanilla until blended.

Remove the cheesecake from the water bath, leaving the water bath in oven, and spread the sour-cream mixture evenly over the top of the cake. Return the cake to the water bath and bake 5 minutes longer.

Remove the cheesecake from the water bath to a wire rack and discard the foil. With a small knife, loosen the cheesecake from the side of the pan to help prevent cracking during cooling. Cool the cheesecake completely. Cover and refrigerate the cheesecake at least 6 hours or overnight, until well chilled. Remove the side of pan to serve.

Tangy Chicken and Peanuts (Gong Bao Chicken)

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‘This is an immensely popular dish that you can find in nearly every restaurant or home .Because this is a stir-fry and must be cooked quickly, do all your chopping and measuring before starting to cook.’

Ingredients

Soy Sauce, Japenese chiles, Sichaun peppercorns,peanuts.Chicken breasts, Garlic.

Instructions

Cranberry-Habanero Jelly

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Although a bit of effort to prepare, this sweet and hot jelly goes well poured over a brick of cream cheese or just atop some crackers. It is also good when melted and used as a glaze for chicken or pork. Use caution to avoid breathing the vapors while processing or cooking the chiles. Be sure to wear food-safe gloves when handling habanero peppers and wash hands, knives, and cutting boards thoroughly, first in cold water and soap and then again with hot water and soap. Do not touch eyes, nose, mouth, or other sensitive body parts when handling the chiles.

Ingredients

  • 17 to 20 habanero peppers (about 1 cup diced)
  • 1 1/2 to 2 large red bell peppers (about 2 cups diced)
  • 1 1/2 cups white vinegar
  • 1/2 cup whole cranberries, fresh or frozen
  • 1/2 cup dried, sweetened cranberries (Craisins)
  • 7 cups granulated sugar
  • 1/3 cup fresh lemon juice
  • 3 ounces liquid fruit pectin (1 pouch Certo)

Instructions

 

Wearing food-safe gloves, stem, seed, and dice habanero peppers. Seed and dice the bell peppers. Process peppers in a food processor or blender until minced. Add the vinegar and continue processing until smooth.

Heat a 6 1/2-quart stockpot over medium-high heat. Add the pepper slurry, and the whole and dried cranberries. Cook, simmering and stirring often, until the whole cranberries burst, about 6 to 8 minutes. (Do not breathe the vapors!) Remove from heat. Use an immersion blender or food processor and puree until smooth.

Return stockpot to heat, add sugar and cook, stirring, until the sugar is dissolved. Add the lemon juice. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes. Increase heat to medium-high and bring the mixture to a rolling boil, add the pectin, and, while stirring constantly, cook for 1 minute. Remove from heat, ladle into sterilized containers, and process containers in a hot water bath for 10 minutes.

Agent Orange Habanero Sauce

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This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.

Ingredients

  • 2 large carrots (1 1/2 cups) peeled & chopped)
  • 1/2 medium red onion (1 cup) peeled & chopped)
  • 1 1/2 cups white vinegar
  • 1/2 cup water
  • 6 cloves garlic (2 tablespoons minced)
  • 1/4 cup fresh lime juice
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup coarse grain or Creole mustard
  • 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)

Instructions

Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.

 

Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.

Pickled Habaneros

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It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.

Ingredients

  • 20 to 30 habanero chiles, stems removed
  • 3 cups white vinegar
  • 3 cups water
  • 2 teaspoons coarse kosher salt
  • 3 Mason-type (1-pint) canning jars, sterilized

Instructions

Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight.

Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars.

 

In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving.