Who says one cannot borrow holidays?
I say we should celebrate whatever sounds like fun and involves good food.
Pumpkin cheesecake (big thanks to cressida0201 and tumannaya_feya for ideas for this one; I sort of put their recipes together and came up with my perfect pumpkin dessert):
And for breakfast, I'm going to have a nice chunk of a fennel, cheese and cherry tomato quiche:
Hope all my American friends have had a great Thanksgiving!
UPDATE: by popular demand, here goes the cheesecake recipe:
Crust
1 1/2 c flour
1 tsp salt
1/2 tsp cinnamon (I was running out, so I used the same amount of an Indian-style milkshake spice mix)
2 T cold milk
1 1/2 tsp sugar
1/2 c cooking oil
Combine dry ingredients, add combined oil and milk.
Filling
400 g pumpkin puree
400 g Philadelphia or ricotta (I used plain cottage cheese)
50 g potato starch
100 ml milk (ended up not adding it at all, the consistency was right without it)
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
200 g brown sugar
vanilla extract
3 eggs
Beat the egg yolks and whites separately (yolks with sugar until creamy, whites with salt until stiff). Combine in the following order: puree + cheese + milk + starch and spices + vanilla and yolks + whites (VERY gently).
Bake for 50 mins at 180 C; serve with whipped cream. Best to leave it in a cold place overnight before serving, though.
Pumpkin cheesecake (big thanks to cressida0201 and tumannaya_feya for ideas for this one; I sort of put their recipes together and came up with my perfect pumpkin dessert):
And for breakfast, I'm going to have a nice chunk of a fennel, cheese and cherry tomato quiche:
Hope all my American friends have had a great Thanksgiving!
UPDATE: by popular demand, here goes the cheesecake recipe:
Crust
1 1/2 c flour
1 tsp salt
1/2 tsp cinnamon (I was running out, so I used the same amount of an Indian-style milkshake spice mix)
2 T cold milk
1 1/2 tsp sugar
1/2 c cooking oil
Combine dry ingredients, add combined oil and milk.
Filling
400 g pumpkin puree
400 g Philadelphia or ricotta (I used plain cottage cheese)
50 g potato starch
100 ml milk (ended up not adding it at all, the consistency was right without it)
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
200 g brown sugar
vanilla extract
3 eggs
Beat the egg yolks and whites separately (yolks with sugar until creamy, whites with salt until stiff). Combine in the following order: puree + cheese + milk + starch and spices + vanilla and yolks + whites (VERY gently).
Bake for 50 mins at 180 C; serve with whipped cream. Best to leave it in a cold place overnight before serving, though.