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Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust from 'Bon Appétit'
Just took mine out of the oven. The batter tasted awesome. Cut down the seasonings a tad so it didn't taste totally like pumpkin pie with cheese.
Too much batter for the size of the pan, so I made a second cake with graham cracker crumbs in a pie dish. Looks good, too! Can't wait for tomorrow!
Mixed Review: Thanksgiving Cornbread
May I respectfully suggest making Real Southern Cornbread? No white flour, no sugar. Stone ground cornmeal, an egg, some fat, baking powder and soda and any kind of buttermilk.
This is delicious--the recipe is over 200 years old. Our foremother made it daily. You will need an overproof cast iron skillet. Any old Southern Cookbook should have it.
Google "real southern cornbread" for starters. You can bake it a day or two ahead for stuffing. It's great with chili or stew--hearty food and you'll come to love the lack of sugar. Eeeww! Who wants sweet stuffing in a bird?
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I cut down on the heavy cream by about 1/4 cup and made sure to simmer it until slightly reduced and it was fine. After a couple rehearings, the veggies had carmelized. This is one of the best side dishes I've ever cooked. The pine nuts were amazing. I used fresh sage from the garden, and freshly grated parmesan. Boo hoo! Tonight someone will devour the last helping. The casserole looked beautiful, too, and received many compliments at table.