Tag Archives: cream

Pumpkin Cheesecake with Gingersnap Crust

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It’s November, and you know what that means… Thanksgiving! It is the holy month for foodies like us, and often my mom goes all out with a traditional turkey dinner, complete with cranberry sauce and green bean casserole. Never on actual Thanksgiving though… weird. Anyways, this recipe comes from the More from Magnolia Cookbook. It is one of their bestselling products at the bakery, and when you make it you will know why. This creamy cheesecake is rich with comforting pumpkin flavor. Initially I was concerned about the lack of spices but the punch of the gingersnap crust against the creamy coolness of the cheese filling gives it enough flavor without being overwhelming. This is a must have addition to any holiday table!

Slightly adapted from the More from Magnolia Cookbook.

Ingredients:

Crust:

  • 1/2 stick unsalted butter, melted
  • 1 1/2 cup gingersnap cookie crumbs
  • 1/2 cup chopped toasted pecans

Filling:

  • 400 grams cream cheese softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 5 large eggs, room temperature
  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons cinnamon

whipped cream and pecan halves to garnish

Directions:

Preheat oven to 180C

To make the crust: In a small bowl combine the butter and the gingersnap cookie crumbs with pecans. Press on the bottom of a buttered 10-inch cheesecake pan. Bake for 10 mins. Remove from oven and cool.

To make the filling: In a large bowl, on the low speed of an electric mixer, beat cream cheese until very smooth. Gradually add the sugar, then the eggs one by one. Add the pumpkin puree and mix until just blended. Make sure to stop often and scape the sides and bottom of the bowl to make sure the mix is well incorporated. Stir in heavy cream and cinnamon.

Pour the batter into the pan over the crust, and place the pan on a baking sheet. Bake until edges are set and center is slightly jiggly, about 1 hour. At the end of baking time, turn off the oven and using a wooden spoon to prop the oven door slightly ajar cool the cake in the oven for 1 hour before removing. Cover and refrigerate for 12 hours or overnight.

Remove the cake from fridge 15-30 mins before cutting and serving. Garnish with whipped cream and pecan halves.

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Enjoy!

-M

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Filed under Celebration Cakes, Cheesecake, Desserts

Mama Mira’s Famous Lasagna

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I promise this is the only lasagna recipe that you will ever need. Its the perfect cheesy, meaty, hearty lasagna. Stuffed full of garlicky tomato sauce and creamy smooth béchamel sauce, it’s a super comforting dish, that gets requested more than any other dish I make. Its worth it to get the good parmesan, not the powder that comes in a can because it will give a great taste to the béchamel.

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Ingredients:

1 pack of lasagna noodles

shredded mozzarella

For the meat sauce:

  • 1/2 kilo ground beef
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • black pepper to taste
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • salt to taste
  • 2- 8 oz  (227 grams) cans tomato sauce
  • 1 cup tomato paste
  • 1 teaspoon brown sugar
  • 1/2 cup boiling water

For the béchamel:

  • 1/4 cup butter (half a stick)
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg
  • 1/4 cup shredded parmesan
  • salt and pepper to taste

In a medium saucepan, saute onion in the vegetable oil until soft and translucent. Add the beef to brown.  Add the all spice, cinnamon, black pepper, and garlic. Once the beef is cooked through add the salt. Pour the tomato sauce, tomato paste, italian seasoning, garlic powder and brown sugar over the beef. Boil for 5 minutes. Add the water and simmer for 30 minutes.

To make the béchamel: melt butter with flour in a medium saucepan and stir until mixture becomes golden color (about 3 minutes). Pour the milk and cream into the pan (milk and cream should be warm), whisking continuously. Add the garlic, nutmeg, salt and pepper. Continue to whisk until the mixture has just began to thicken up, then turn off the heat and add the parmesan. (The sauce will continue to thicken up off the stove).

To assemble: Coat the bottom of the pyrex with a little of the béchamel so that the noodles wont stick. Then put one layer of noodles, top with 1/3 of the meat sauce, and then 1/3 of the béchamel. Put another layer of noodles, meat sauce and béchamel, then the final layer of noodles, meat sauce and béchamel. Top with the mozzarella cheese and bake in a 180C oven for 20 minutes. In the final 10 minutes  turn on the broiler to brown the top.

Enjoy!

-M

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by | October 23, 2012 · 10:00 am

Mussel Bisque

I have an amazing recipe for you to try if you are a seafood lover like me. This creamy, hearty mussel soup is reminiscent of clam chowder with the addition of saffron and tomatoes. The many vegetables give it a stunning vivid look that would complete any table. As the weather falls somewhere between summer and fall, this is the perfect soup to make. The chunky vegetables and cream will warm you up while the mussels make it light enough to enjoy on even hotter days. Enjoy!

Photobucket Pictures, Images and Photos

Ingredients:

  • 1 1/2 cups vegetable stock
  • 1 1/2  kilo fresh mussels, cleaned
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 1/2 cups chopped yellow onion (2 onions)
  • 1 large leek, white and light green parts, cleaned and chopped
  • 2 carrots, chopped
  • 4 teaspoons minced garlic (4 cloves)
  • 1/2 teaspoon saffron threads
  • Salt and freshly ground black pepper
  • 4 whole canned tomatoes, chopped
  • 1 1/2 cup heavy cream
  • 2 tablespoons minced fresh parsley or dill

Directions

To clean mussel: Put mussels in a large bowl, sprinkle with 1/4 cup flour and cover with water. Let stand for half an hour, then drain, rinse mussels off.

Bring a large pot of water to a boil, add the mussels and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn’t open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.

Add 2 cups of the reserved cooking liquid (discard the rest) and the vegetable stock , bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot

-M

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Filed under Main Meals

Key Lime Pie

Key Lime Pie is traditionally a summery dessert, when skies are blue, temperatures are hot and you want something tart and refreshing straight out of the fridge.  While the rest of the world adjusts to fall, with its changing leaves and chillier nights, Bahrain is basically just starting its normal summer season.  June, July, and August are basically beyond what can even be classified as hot, while September starts bringing a bit of a pleasant respite, and the beginning of what a normal summer feels like for the rest of the world.  Hence, this recipe can still be made for the next couple of months here and feel completely natural.  In all seriousness, I’d make this any time a year because it is incredibly easy, always an attractive thing in desserts, and it is really really good.  I apologize that I don’t have better pictures…this finished way too fast!

Key Lime Pie (recipe below is my adaptation from Pioneer Woman)

Ingredients:

12-13 digestive biscuits (I can’t find graham crackers in Bahrain! But these do just fine)

1/4 cup sugar

1/3 cup butter (75 grams), melted*

1/2 teaspoon cinnamon

*Healthier alternative: use only 1/4 cup melted butter and when mixing butter with crumbs, add a dash of milk, enough so that crumbs start to stick together and crust starts to form

Filling:

1 Tablespoon (heaping) lime zest

1/2 cup lime juice (I used normal limes, no key limes to be found here!)

2 whole egg yolks

1 can (14oz) sweetened condensed milk

Preparation:

Preheat oven to 350 degrees F (175 degrees C)

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar, cinnamon and melted butter. Press into a pie pan (9inch) and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream (heavy creamed whipped with a 2 teaspoons of powdered sugar added in while whipping) and more grated lime zest.  Eat fast, or it’ll be all done before you can!

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