Modern Epicure
epicure: noun \e-pi-kyu'r\
one devoted to the sensual pleasures of food and wine.
This is a holiday tradition from my mother-in-law. No bake, easy, and fun with kids!
1 16oz bag semi-sweet chocolate chips
1 stick butter, room-temp. (I have used both salted and unsalted, add a sprinkle of kosher salt if you use unsalted)
1/3 C. coconut flakes
1/2 bag of Jet-Puffed Brand COLORED marshmallows (these are fruity and make a huge difference).
Line a 11x7 glass baking dish with foil. (smaller is ok, the treats will be thicker)
In a double boiler, slowly melt chocolate chips. Add butter and stir until melted and glossy. Stir in coconut. REMOVE FROM HEAT. Stir in marshmallows and immediately turn out into foil-lined baking dish. Put in the fridge to harden. Turn out on to a cutting board. Peel off foil. Cut into squares, approx. 1 inch. Serve in mini-cupcake papers or foils for a pretty presentation. Keep extras chilled, they taste MUCH better cool!
Ingredients
For the crust
For the filling
For the topping
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Preparation
Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
Make the topping:
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
Sweet and savory fall stuffing
¾ c butter (unsalted)
¾ c celery, diced
¾ c onion diced
¾ c apple diced (recommend a firm apple i.e.: Granny Smith or Fuji)
½ c chopped parsley (fresh)
½ c chopped sage (fresh)
½ c diced cranberries
1/3 c raisons
1/3 c pecans coarsely chopped
1/4 t cinnamon
1/8 t allspice ground
1/8 t cloves ground
1/3 c maple syrup (the real deal)
1 c chicken or turkey stock (low sodium)
3 c sage + onion dried stuffing
1 egg, beaten
¼ t Salt
¼ t Pepper
Dash Chili powder
In a large bowl, add pecans and stuffing mix and set aside. Melt butter in a large sauté pan. Add celery, onion, salt and pepper and sauté until translucent, about 2-4 minutes. Add apple, parsley and sage and sauté for about 1-2 minutes. Add cinnamon, allspice, cloves, maple syrup, and chicken or turkey stock and remove from heat. Stir in stuffing and pecan mix and add egg. Place in a dish and bake 30 minutes or stuff into a turkey or chicken and bake according to directions. Also recommended, roll into pounded boneless, skinless chicken breast with prosciutto and maple syrup glaze.