Thanksgiving Favorites: Pumpkin Spice Cheesecake

Thanksgiving In Nalls’ Kitchen!

7310 Beulah Street, Franconia, VA 22315

(703) 971-4068 ~ info@nallsproduce.com

Pumpkin Spice Cheesecake

The pumpkin replaces any egg in this cheesecake, and you can easily make it gluten-free with some crust gluten-free graham crackers of gingerbread cookies for the crust.  Plus, with the right substitutions (we used So Delicious’ Pumpkin Spice Coconut Milk), you can have a vegan cheesecake to pair with that tofurkey!

Ingredients:

16 oz reduced fat cream cheese

¾ cup sugar

2 Tbsp corn starch

2 tsp pumpkin pie spice

¼ tsp Kosher salt

¾ cup pumpkin spice flavored creamer

1 Tbsp vanilla extract

½ cup pumpkin puree (make your own!)

For crust:

6 oz of gingerbread cookies, gingerbread snaps, or graham crackers, finely crumbled

6 Tbsp butter, melted

Preheat oven to 325 degrees F.

In a bowl, mix together cookie crumbles with melted butter.  Then press mixture into the bottom and sides of a cheesecake pan or cake pan.

In a separate bowl, cream together cream cheese, sugar, corn starch, pumpkin pie spice and salt until completely incorporated and the batter is light and fluffy.  Stir in creamer, vanilla and pumpkin puree and mix until fully blended.

Pour over your crust and then bake in oven at 325 for 30 minutes.  When your cheesecake is done, the center will jiggle when you tap on the pan, but you’ll have about ½ inch to and inch ring around the edge that will hold firm.  Remove from oven and cool at room temperature, before cooling in the fridge for at least 2 hours.  The longer it chills out the better!

Thanksgiving Favorites: Sweet Potato Maple Streusel

Thanksgiving In Nalls’ Kitchen!

7310 Beulah Street, Franconia, VA 22315

(703) 971-4068 ~ info@nallsproduce.com

Sweet Potato Maple Streusel

Ingredients:

3 1/2 lbs sweet potatoes

1 cup water

1/2 cup pure maple syrup

1/2 cup unsalted butter

2 Tbsp cider vinegar

1 tsp kosher salt

3/4 tsp ground black pepper

1 cup all-purpose flour (or alternative flour of your choice)

1/2 cup maple sugar (if you can't find maple sugar, substitute any large granulated sugar, or add some drops of maple extract to your sugar and mix well)

1/3 cup brown sugar

3/4 tsp cinnamon

6 Tbsp unsalted butter, melted

Preheat your oven to 375 degrees.  Butter a 9x13" baking dish.  Peel sweet potatoes, reserving 1 inch pieces of ends for use in the streusel topping.  Coarsely grate these reserved pieces until you have 1/2 cup of gratings; set aside for later use.  Cut the rest of the sweet potatoes into 1/3 inch thick rounds, and arrange them in overlapping rows in your baking dish.

In a small saucepan, bring water, maple syrup, butter and cider vinegar to a light boil, stir in your salt & pepper, and pour mixture over sweet potatoes.  Cover the dish tightly with foil.  These can be made up to 6 hours in advance and refrigerated  just make sure you let them warm up to room temperature for about an hour before baking.  When ready, bake covered at 375 for about 40 minutes.

Meanwhile, prepare your streusel topping.  Mix your flour, sugars and cinnamon in a bowl.  Add the melted 6 Tbsp of butter and, using your fingers, rub it in until the mixture begins to form clumps.  Mix in your reserved 1/2 cup of grated sweet potato.

When sweet potatoes have baked for 40 minutes, remove from oven, increase your oven temperature to 400 degrees, and top sweet potatoes with the streusel mixture.  Return to oven and bake uncovered at 400 for an additional 35 minutes until streusel is golden and crisp.

Thanksgiving Favorites: Homemade Cinnamon Applesauce

Thanksgiving In Nalls’ Kitchen!

7310 Beulah Street, Franconia, VA 22315

(703) 971-4068 ~ info@nallsproduce.com

Homemade Cinnamon Applesauce

Ingredients:

8 apples, peeled, cored and cubed (using a mixture of different apples gives great results)
1/2 cup water
1/4 cup local honey
1 tsp ground cinnamon

Preheat oven to 350 degrees.

In a Dutch oven add in cubed apples, water, honey and cinnamon.  Give it a few stirs to evenly coat everything and then cover the pot and place it into the oven at 350 for about an hour.  You'll want to check it a few times and stir it just to make sure the apples on the bottom aren't scorching.

After an hour has passed, checked the apples and if they're looking nice and saucy, remove from oven and give it a good whisk just to break up some of the larger chunks and make sure that the honey and cinnamon are well blended throughout.  Taste and adjust with additional honey or cinnamon if you need it (mine was perfectly sweet with no addition needed).

Serve warm or allow to cool before placing in an air tight jar for use over the next few days.  My batch made a whole quart plus about a half-cup extra.

Thanksgiving Favorites: Sriracha Cranberry Chutney

Thanksgiving In Nalls’ Kitchen!

7310 Beulah Street, Franconia, VA 22315

(703) 971-4068 ~ info@nallsproduce.com

Sriracha Cranberry Chutney

Ingredients:

½ cup fresh cranberries

¼ cup orange juice, no pulp

¼ cup water

¼ cup sugar

1 tsp Sriracha (or more if you want a super kick!)

Bring first 4 ingredients to a simmer in a saucepan, stirring continuously.  Once cranberries begin to burst, you can mash them with your spoon.  If you want a thinner chutney, mash all the cranberries, but if not leave enough as chunks.  Reduce heat and simmer and continue cooking for about 10 minutes.  Stir in Sriracha and simmer for an additional minute.

Remove from heat and allow to cool slightly if serving warm, or serve cold by allowing  it to cool to room temperature and then refrigerate for at least 1 hour.  Serve over poultry.