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Gluten-free Pumpkin Cheesecake with Gingersnap Crust

11/20/2019

Serves 8

Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt

Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs

Preheat oven to 350°.
Butter a 9-inch springform cakepan and set aside.
Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
Add the pumpkin, stirring to blend well.
Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
Set on a rack to cool for 30 minutes. Then refrigerate overnight.

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November 13th, 2019

11/13/2019

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Makes: 2¼ quarts
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry white wine
3 pounds turnips, peeled and diced into 1-inch cubes
1 quart reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half & half
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon good green olive oil
1 tablespoon of your favorite hot pepper sauce
3 cups fresh baby spinach

In a large soup pot, melt the butter over medium-high heat.
Add onion and cook and stir until tender.
Add garlic and cook 1 minute longer.
Stir in wine. Bring the mixture to a boil, then reduce to a simmer. Cook until liquid is reduced by half.
Add turnips, broth and potato. Return to a boil, then reduce to a simmer, uncovered for 20-25 minutes, until vegetables are tender.
Cool slightly then process the mixture in a blender or processor, in batches as required until the mixture is pureed.
Return the soup to pan and stir in the cream, salt, nutmeg and hot pepper sauce. Heat the soup through over medium low.
While the soup is reheating, heat the olive oil in a large skillet over medium high heat. Add the spinach and wilt it gently.
Ladle the soup into serving bowls, top with the wilted spinach and serve.

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Roasted Acorn Squash with Nutmeg

11/6/2019

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Serves 2
1 medium acorn squash
2 tablespoons softened sweet butter
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg

Preheat oven to 350°
Halve the squash lengthwise from stem to toe. Scoop out the seeds and strands.
Shave a tiny bit of the outside middle of each half, so that each half will sit flat.
With a small sharp knife, slit the flesh repeatedly around the inside edge of each half.
Put 1 tablespoon of butter in each half. Then distribute the seasonings equally between the two halves.
Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until it is easily pierced with a fork.
Serve at will.

NOTE: This recipe can readily be doubled. Roasted squash freezes well.

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Gluten-free Pumpkin Cheesecake with Gingersnap Crust

November 13th, 2019

Roasted Acorn Squash with Nutmeg

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