The Holiday season is here, with Hanukkah coming up next week and Christmas soon following. Here we're breaking out a theme most revelers get behind: gingerbread. This looks like a gigantic Hostess Ho Ho [Ed. note: DID SOMEONE SAY HOSTESS HO HO], and may initially appear imposing, but it's actually very light and fluffy, with a beautiful hint of gingerbread spice.
Now it has come to my attention from certain people [Ed. note: umm <whistling>] that some of you might want to make this more of an "adult" dessert and put a dash of bourbon or rum into the eggnog filling. Honestly, I would advise against putting more liquid into the filling; the main reason I added mascarpone cheese was to make the filling more stable. Adding more liquid could make this a bit of a messier proposition. Of course, if you want to have a drink (like a bourbon or hot toddy) with the cake, by all means do.
[Ed. note: Don't call this a "log" for cheap comedic effect don't call this a "log" for cheap comedic effect don't call this a "log"...]
Happy Holidays! More confections to come!
Adapted from: Crazy for Crust
Number of servings: 8-10
The BF and I recently had a wonderful dinner at a neighbor's house. Husband and wife (turns out she and the BF went to the same university and graduated a year apart) and their two adorable children. The wife made a special request for something sugar-free and low carb, something I always try to pull out of the proverbial hat over the holidays.
So besides the normal sugar-full monstrosity that sent the kids (and BF) spinning [Ed. note: GERPH SNORG FLEEGLE NOP], I presented a version of this pumpkin cheesecake to the wife.
"Honey, you have to try this," she gasped at her husband. Soon, everybody was taking a small forkful.
The husband and my BF, bless them, went from sumptuous satisfied grins to quizzical bewilderment. The husband cocked his head, "This is...sugar...free?" No wonder, it really did taste like a decadent cheesecake.
The BF likes to say these are "weapons." [Ed. note: As in, people, including or especially kids, will not question whether or not the dish has a particular ingredient until you tell them.] When time allows, I experiment and make us sugar-free-grain-free-low-carb desserts (or similarly constructed main dishes) and the BF will say, "It's okay, but it tastes healthy." Kiss of death. So when something gets the "weapon" seal of approval, it must be shared. The pumpkin cheesecake will definitely make an appearance on this year's Thanksgiving dessert table.
Many have even asked me to post more sugar-free, low carb desserts, so rest assured, there will be more to come.
A big reason why this cheesecake and other such desserts can now be made: sugar substitutes have come a long way in the last 30 years. Had never found one that I liked for baking, until stumbling on a product called Swerve (swervesweet.com/products), which comes in granulated, powdered-confectioners, or brown form. This is not a sponsored post, simply have made countless desserts with it and the performance screams "real thing." Will bet you can't tell the difference.
You can purchase Swerve online, or I have been lucky enough to find in my local grocery store. Am sure you could try a different brand, but I highly recommend this one and can't vouch for other brands in the final outcome of this particular dessert.
The original recipe for this mini cheesecake says it serves two, but for the aforementioned dinner it was cut into four small pieces and was a perfect ending to the meal. Made a few tweaks to the original recipe from the blog All Day I Dream About Food: upped the cream cheese filling just a bit and doubled the whipped cream topping.
For people who count their Net Carbs, half of this cheesecake is only 3 Net Carbs.
Number of servings: 2 large or 4 small
Adapted from: All Day I Dream About Food for Swerve, The Ultimate Sugar Replacement
Whipped Cranberry Butter
Wasn't always a traditionalist when it comes to Thanksgiving. Blame it on the past childhood Thanksgivings where three kinds of herring, chopped liver, and Japanese pickled radish were the stars of the show (covered to some extent here www.moveablefeast.me/blog/butternut-squash-latkes), instead of turkey.
For years I felt compelled to make Thanksgiving dishes that were "different." For instance, one year I made savory parmesan bread pudding, cider-brined turkey with star anise and cinnamon, whipped yams with chipotles, and Indian-spiced creamed spinach. On their own, these dishes were delicious. Delicious, but not Thanksgiving fare.
These days I cook most of the meal in a traditional way, but will still experiment and make one or two new recipes (can't help myself). Over the years, a few of them have stuck, like this whipped cranberry butter. The BF and I loved it immediately [Ed. note: can confirm], and it has now become part of our tradition. Deliciously sweet, tart and zesty, with a gorgeous, vibrant color. Last year, it was served with mini pumpkin popovers, and yes we're repeating it this year [Ed. note: aww yeah].
If you feel like trying something a little "different" for this year's Thanksgiving feast, this is worth a try. Any leftover butter can be added to toast, pancakes or roasted brussels sprouts the following week.
Hope everyone's turkey-day prep is going well!
NOTE: I make my cranberry sauce a few days before Thanksgiving so am not overwhelmed the day of, and always make extra specifically for this butter.
PS: One year ago we were feeling healthy with these (www.moveablefeast.me/blog/brussels-sprouts-with-red-black-grapes).
Number of servings: Makes about 1 ½ cups
Well we survived midterms [Ed. note: Anyone get the license plate of that truck that hit us?] and now, more importantly, it's two weeks until Thanksgiving!
It is never too soon to plan the meal. Right now I have a rough menu outline, but so far the only certainty is that this soup will start the evening off, either in a bowl or as soup shooters (shot glass).
Have made a bazillion different kinds of butternut squash soup over the years, but this is "The One." Velvety, flavorful, filling, but not heavy. You'll swear there's cream in there. There isn't. You can even make this dairy-free/vegan by omitting the butter and substituting olive oil. Full disclosure, I tend to tinker with recipes to tailor it to my or the BF's taste, but this recipe, didn't change a thing [Ed. note: wut].
The soup works well on its own, but if you want to kick the flavor up a notch I suggest adding the red curry croutons. (Butternut squash and red curry are a match made in heaven.) Another handy tip, I find the hand-immersion blender very convenient, but if you want a truly smooth, velvet consistency, break out the big guns, your "serious" blender, and mix like you mean it.
PS: Don't want to give away any secrets, but someone's birthday is coming up [Ed. note: wut]. Last year I didn't mess around and broke out Batman and the Joker for a positively killer caramel apple cake (www.moveablefeast.me/blog/caramel-apple-cake).
PPS: Marlowe is very happy if you voted!
Adapted from: Corky, Lori, Dana and Tracy Pollan, The Pollan Family Table (soup) and Woks of Life (croutons)
Number of servings: makes about 2 quarts (4-6)
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.