Celebrations%202017

Celebrations November 2017

Le Center Leader | Le Sueur News Herald | St. Peter Herald

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November 2017

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Baking shortcuts for time-pressed entertainers (Metro) ‘Tis the season for baking cookies, cakes and other treats. However, during the holiday rush, it’s easy to get side-tracked or tired, and perhaps even a little bit overwhelmed by all the things to do in such a short period of time. Holiday baking doesn’t have to add to seasonal stress.

With these tips and shortcuts, there will be plenty of sweet treats for the family.

were originally made to test oven temperatures? Culinary historians say that cookies were first made to test if an oven was hot enough to bake other goods. Today, cookies can be whipped up in mere minutes. Make a batch of dough and then freeze or refrigerate it, thawing it when the time comes to bake. Also, think about baking one day and decorating the next if pressed for time.

brown sugar stays soft by putting a piece of sliced bread in the container. Don’t forget to stock up on other baking staples, such as vanilla and almond extracts, baking powder/soda, molasses, and confectioner’s sugar.

Don’t bake from scratch Not all recipes need to be made from scratch. Boxed cake mixes can be embellished and turned into delicious desserts without much fuss. Substitute melted butter for oil, buttermilk for water, and add an extra egg for a rich cake. Mix in chocolate chips or nuts or experiment with garnishes for a festive look.

Embrace colored candy melts Icing can be tricky to master.

Simply heating colored candy melts and pouring over cakes or painting onto cookies can add festive appeal to desserts. Candy melts even come in many different colors and can be combined Parchment paper is key to achieve the tint desired.

Line cookie sheets or cake pans with parchment paper for easy dessert release and quick cleanKeep ingredients in top form Don’t let poorly performing in- up. Parchment paper and even gredients or a lack of supplies be foil can help lift cakes or cookie your undoing. Butter can be soft- bars out of pans so they look neat ened quickly in the microwave and do not stick. when needed for recipes. Eggs Holiday baking can be can be brought to room temperature by allowing them to sit in a made much easier by employing Cookies are fast-baking Did you know that cookies bowl of warm water. Ensure that a few tricks of the trade.

Stick with tested recipes Although holiday bakers may want to branch out a bit with their culinary creativity, recipes that have previously been prepared with great success can take some of the work out of holiday baking. Preparing recipes you recall preparing in the past is much easier than trying something new. If you’d like, add sparkle to old standards, such as decorating oatmeal or chocolate chip cookies with colored sprinkles.

do you want a shovel-free winter? snow not your favorite thing?

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CELEBRATIONS

November 2017

Food allergy fast facts (Metro) Food allergies can develop from birth, and some last a lifetime. Others are developed at different ages and may be outgrown. No matter when allergies stop or start, they can be a life-threatening problem for children.

Although food allergies may be managed more easily at home, they present different challenges for school-aged children. School nurses and administrative officials should be informed about food allergies, especially if they are severe enough to warrant medical intervention, such as medication.

Food allergies are quite common. Consider these allergy facts that can help parents better understand any issues their children might face.

• The Food Allergy Research and Education network says nearly 15 million people

in the United States, many of whom are children, are affected by food allergies.

• One in 13 Canadians, or roughly 2.5 million people, are affected by a food allergy, according to estimates from the Allergy, Genes and Environmental Network.

• Around 7 percent of Canadian children under the age of 18 report having at least one food allergy.

• The Centers for Disease Control and Prevention says children with food allergies are two to four times more likely to have other related conditions, such as asthma and other allergies.

• Food allergies are an immune system response to the food, not a case of digestive intolerance.

• Among food allergic children, peanuts are the most prev-

alent allergen, followed by milk and shellfish, says the American Academy of Allergy, Asthma & Immunology.

• Food allergies can cause everything from mild reactions, such as itchiness or hives, to anaphylaxis, a severe and potentially deadly reaction.

• Risk of food allergies increases when there is a parent who suffers from any type of allergic disease - even those beyond food allergies.

• A recent study conducted by researchers at Johns Hopkins University School of Medicine found that children are taking longer to outgrow milk and egg allergies.

• Food avoidance remains the best way to prevent symptoms of food allergies. That is why reading product labels is vital.

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Soothe holiday visitors with a hot toddy. The combination of lemon, honey and whiskey makes hot toddies a comforting libation.

Warm up with a classic hot toddy this holiday season (Metro) Come the holiday season, hot toddies are ideal for entertaining, providing spirited fun and a means to chasing away the winter chill.

Hot toddies have been around for centuries. Usually a mix of a spirit - either whiskey, rum or brandy - hot water, honey and spices, some believe the word ‘toddy’ comes from an Indian drink of the same name that is produced by fermenting the sap of palm trees. Other sources say the hot toddy was created by Dr. Robert Bentley Todd, an Irish physician who prescribed a drink made of brandy, white cinnamon, sugar syrup, and water. The drink was dubbed the ‘hot toddy.’

Hot drinks embellished with alcohol were long used for medicinal purposes. While alcoholic beverages are no longer used as medicine, hot toddies can still chase away a chill. ‘Grog’ is another name given to hot alcoholic drinks, or any drink in which unmeasured amounts of spirits are mixed with other ingredients. Grog may also refer to a water-and-rum mixture that sea merchants once drank. The water kept the merchants hydrated, while the rum prevented the water from spoiling during voyages.

The classic hot toddy can be a versatile drink used to keep guests comfortable and cheerful. This warm libation is soothing and savory, mixing citrus, honey and spices, which each have their various health benefits.

Although hot toddy recipes vary, the following is the recipe for a classic hot toddy, as culled by recipes from Wine Enthusiast, Imbibe and PBS Food.

Classic Hot Toddy 1 1/2 ounces bourbon, whiskey or another brown liquor 1 tablespoon honey 1/2 ounce fresh lemon juice 1 cup boiling water Cinnamon stick Lemon wedge Cloves or star anise Combine liquor, lemon juice, honey, and boiling water together in a mug or Irish coffee glass. Push cloves or star anise into the lemon wedge. Add the cinnamon stick and lemon wedge to the mug. Allow lemon and cinnamon stick to steep in the beverage for a few minutes. Stir and enjoy.

November 2017

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How to host a

successful business dinner

(Metro) Throughout the history of commerce, many a deal has been made at the dinner table. Business dinners are a great opportunity to lay a foundation for long, potentially lucrative professional relationships.

Etiquette is important when hosting business dinners, as a breach of decorum can derail a relationship before it even begins. Professionals tasked with hosting business dinners can take the following tips to heart before sitting down to break bread with their colleagues.

• Choose a restaurant that can cater to various diets. Hosting a business dinner can be similar to hosting family during the holiday season, when hosts must cater to guests with various food allergies and dietary restrictions.

Asking for such information in advance of a business dinner may seem intrusive to guests,

so try to find a restaurant that offers a flexible menu capable of accommodating vegetarians, vegans and guests who might be gluten-free. Avoid restaurants that specialize in styles of cuisine that might be unhealthy or so extraordinary that guests might be hesitant to order anything from the menu.

• Con rm the reservation Make the reservation well in advance of the date of the dinner, and don’t forget to confirm the reservation a week beforehand.

Con rming a eek eforehand gives hosts time to book another reservation should theirs have been canceled by mistake.

• Arrive at the restaurant before your guests. Hosts should arrive at the restaurant before their guests so they can address any potential issues in advance of the beginning of the dinner.

Arriving early gives hosts time to

ensure the table set aside for their party is not in a heavily trafficked area of the restaurant, such as adjacent to the kitchen or restroom.

Hosts who arrive later than their guests may also give guests the mistaken impression that they are unimportant.

• et guests order rst Once everyone has sat down at the table, hosts should allow guests to order first. Doing so saves guests who don’t want to eat that much the potential discomfort of sitting there while their hosts eat an appetizer and/or large entrée. If guests choose to abstain from alcohol, follow suit. If guests want to have a drink, hosts can limit their consumption to a single beverage.

• Dont eat too uickly or too slowly. Hosts should try to keep pace with their guests in regard to how quickly or slowly they eat. Guests might feel un-

comfortable if they finish first or feel pressured to eat quickly if their hosts finish first.

• ay in advance usiness dinner guests do not expect to pay for their meals. While it’s widely accepted that hosts will pay, it can feel awkward to have the bill brought to the table.

Upon arriving early, hosts can give their credit cards to the wait staff and ask that they be charged without having the bill brought to the table. If necessary, step away from the table during the meal to sign the bill and address any discrepancies.

Business dinners have sparked many successful professional relationships, oftentimes thanks to hosts who took the time to ensure the dinners went off without a hitch.

Thursday, November 16Wednesday, November 22

HOLIDAY OPEN HOUSE celebrate the food lovers favorite holiday!

Fresh Deals, Local Vendors, Samples, Ferndale Market Turkeys, Natural Balsam Firs. homemade gravy on tap!

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CELEBRATIONS

Homemade dinner rolls for those with gluten allergies

November 2017

Dinner Rolls Makes 18 rolls 4 2 2 3 2 4 1

(Metro) Holiday dinners vary depending on the household, but certain staples seem to pop up no matter where you sit down to enjoy your holiday meal. Dinner rolls are one such staple, as few things supplement a hearty holiday meal better than freshly baked homemade dinner rolls.

Men and women with gluten allergies may want to avoid traditional dinner rolls, but holiday hosts can take steps to ensure everyone gets to enjoy dinner rolls regardless of their dietary restrictions. The follo ing recipe for Dinner Rolls from eanne auvages luten-Free aking Chronicle ooks is a gluten-free version of a beloved holiday staple.

tablespoons granulated sugar cups warm milk (about 110 F) tablespoons active dry yeast cups gluten-free all-purpose flour teaspoons xanthan gum teaspoons baking powder teaspoon salt

2 extra-large eggs 1/4 cup neutral-flavored oil such as rice bran or canola 2 teaspoons vinegar, preferably apple cider Melted unsalted butter for brushing Tapioca flour for dusting

rush 1 standard mu n cups one 1 -cup pan and one -cup pan ith melted utter and dust with tapioca flour.

In a small bowl, whisk 1 tablespoon of the sugar into the warm milk. Whisk in the yeast to dissolve. et aside to proof The mi ture ill get foamy f your kitchen is arm, the mi ture ill foam uickly, so watch it to make sure it does not overflow the bowl.

In a medium bowl, mix together the all-purpose flour, xanthan gum, baking powder, salt, and remaining 3 tablespoons sugar.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium speed until foamy, about 3 minutes. Add the oil and beat for 2 more minutes. Reduce the speed to low, add the vinegar and beat to combine. Add the yeast mixture and beat to mix. Add the flour mixture and beat to combine, then increase the speed to medium-high and beat for 3 minutes longer.

Distri ute the dough e ually among the prepared mu n cups and ll them a out three- uarters full. With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Dip the knife in flour before each cut, and don’t worry if a little extra tapioca flour is left on top of the rolls.

Preheat the oven to 375 F. et the dough stand in a arm, dra -free place to rise until dou led in ulk, a out minutes rush the top of each roll ith melted utter ake until the tops are a nice golden ro n, a out minutes f they start to ro n too uickly, loosely tent the rolls ith aluminum foil Remove the rolls to wire racks to cool. If you are serving them immediately, it’s nice to put them in a tea towel-lined blanket to keep warm. tore in an airtight container for up to 3 days

Tips for tackling picky eaters

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(Metro) Many a parent understands the problems posed by picky eaters. Dinner table confrontations over vegetables can try parents’ patience, and kids busy refusing to eat their broccoli may not be getting all the vitamins and minerals they need to grow up healthy and strong.

Recognizing that parents sometimes face an uphill battle when confronted with picky eaters, the American Heart Association offers the following tips for dealing with picky eaters.

• et kids pitch in on prep The AHA recommends allowing picky eaters to help shop for groceries and prepare meals.

Youngsters who pitch in may be more invested in their meals and therefore more likely to eat them.

• teer clear of unhealthy foods. Kids imitate their parents’ behaviors, and that extends to the foods mom and dad eat.

Parents who set bad examples by eating unhealthy meals and snacks may find it especially dif-

ficult to convince youngsters to forgo pizza and potato chips in favor of healthy fare. In addition, kids can’t sneak unhealthy snacks if such snacks are nowhere to be found. Avoid sugary drinks, such as soda, in favor of water or 100 percent juice as well.

• tick to a snack schedule The AHA advises that many kids like routine and will grow accustomed to eating at certain times.

When parents and kids stick to a snack schedule, the AHA suggests kids are likely to eat what they’re given. Choose healthy snacks, ideally incorporating two food groups.

• Add healthy foods to dishes kids already like. Another way to get picky eaters to embrace healthy foods is to introduce such foods into dishes kids already like. For example, add antioxidant-rich blueberries to pancakes. Kids might like that extra burst of flavor, and parents can rest easy knowing kids are eating something healthy.

• Dont e afraid to serve the occasional bowl of ice cream or brownie. When eaten in moderation, foods that are not often associated with nutrition, such as ice cream and baked goods, don’t pose much of a threat. In addition, if kids’ diets never include such indulgences, the AHA notes that youngsters are more likely to overindulge when they do get their hands on forbidden foods, such as at birthday parties or other special events.

November 2017

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November 9-12

A quick and delicious holiday dessert (Metro) The holiday season is synonymous with many things, including delicious foods. While Thanksgiving turkeys or Christmas geese will be found on many a table this holiday season, baked goods and desserts are what many people look forward to this time of year.

Holiday hosts with a lot on their plates might not have the time to prepare homemade baked goods for their guests. Thankfully, the following recipe for ‘Chocolate-Strawberry Pie’ from Addie Gundry’s ‘No-Bake Desserts’ (St. Martin’s Press) can be prepared in just 15 minutes, all without turning on the oven.

Chocolate-Strawberry Pie Yields 1 pie 1 1 2/3 1/4 2 1/4 1/8

pint fresh strawberries, washed, trimmed and halved store-bought (or homemade) chocolate cookie pie crust cup sugar cup cornstarch tablespoons unsweetened cocoa powder teaspoon minced crystallized ginger teaspoon ground nutmeg Pinch of kosher or sea salt 6 large egg yolks 2 1/2 cups half-and-half 6 ounces bittersweet or semisweet chocolate, chopped 1/2 tablespoon rum extract 1 teaspoon vanilla extract Additional strawberries for garnish (optional) 1. Place the strawberry halves in a single layer in the bottom of the pie crust.

2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, ginger, nutmeg, and salt over medium heat.

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3. Whisk in the egg yolks to create a thick paste. Gradually whisk in the half-and-half until the mixture thickens, about 5 minutes. Bring to a boil and cook for 1 minute. Remove from the heat.

4. Add the chocolate and whisk until combined. Add the rum and vanilla extracts. Cool the mixture for 4 minutes.

5. Pour the filling over the strawberries and up to the top of the crust. Chill the pie for 2 hours or until set.

6. Garnish with additional strawberries, if desired.

885 E. Madison Ave. Mankato www.hilltopflorist.com 507-387-7908

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CELEBRATIONS

November 2017

A tasty take on

a t s pa Enjoy an espresso martini (Metro) Many people love coffee, and martinis have their devotees as well. Those who love both can now combine their passions thanks to this recipe for an ‘Espresso Martini’ from W. Park Kerr’s ‘Viva Vodka: Colorful Cocktails with a Kick’ (Chronicle Books).

Espresso Martini 1 1/2 ounces good-quality vodka or vanilla vodka, homemade (see below) or commercial 1/2 ounce espresso or strong coffee 1/2 ounce Kahlua 1/2 ounce créme de cacao Garnish: 3 espresso beans In a cocktail shaker, shake the liquid ingredients vigorously with ice.

Strain into a chilled cocktail glass. Drop in the espresso beans.

Vanilla Vodka 3 to 4 vanilla beans, broken into small pieces 1 750-ml. bottle good-quality vodka Add the vanilla bean pieces to the bottle of vodka and cap tightly. Let stand for at least 1 week, shaking gently every couple of days.

Leave the vanilla in the bottle to infuse indefinitely and refrigerate.

When ready to use, slowly strain the vanilla-infused vodka through a fine-mesh wire strainer into the jigger or glass.

Pasta with Anchovies, Bell Peppers & Pangritata

(Metro) The Italian name for toasted bread crumbs cooked in oil and garlic, pangritata adds a crispy crunch to pasta sauce and is often served with an oil-based pepper sauce instead of parmesan. Recipes that include pangritata, such as the following for ‘Pasta with Anchovies, Bell Peppers and Pangritata’ from Sophie Braimbridge’s ‘Stylish Mediterranean in Minutes’ (Kyle Books), provide a unique burst of flavor that home cooks looking to try something new will no doubt enjoy.

Pasta with Anchovies, Bell Peppers and Pangritata Serves 4 2 large garlic cloves 7 tablespoons extra virgin olive oil 1 2/3 ounces (about 5 heaped tablespoons) coarse fresh breadcrumbs 2 broiled red bell peppers 2 broiled yellow bell peppers 3 1/2 ounces salted anchovies 1/2 to 1 large red chili 4 heaped tablespoons coarsely chopped flat-leaf parsley Sea salt and freshly ground black pepper 12 to 14 ounces penne Smash the garlic with a little a salt using a knife or a mortar and pestle. Pour 3 tablespoons of olive oil into a skillet and mix in the garlic. Add the breadcrumbs, mix well and cook gently, stirring continuously as they burn very easily. When they are just golden brown, remove from heat, season with salt and place in a bowl, ready for serving. This can be prepared in advance.

Bring a saucepan of well-salted water to a boil. Cut the peppers into thin strips and place in a bowl. Rinse the anchovies, dry on paper towels, and then finely chop them and the chili. Coarsely chop the parsley and add everything to the peppers with the remaining 4 tablespoons of oil. Check the seasoning. This stage can be prepared in advance, too.

Add the pasta to the boiling water, mixing well to prevent any strands from sticking together, and cook until al dente. Drain, reserving a cup of water to loosen the pasta sauce. Return the pasta to the saucepan, off the heat. Add the anchovy sauce and mix well, adding a little pasta water, if necessary.

Serve immediately with the pangritata sprinkled on top.

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November 2017

CELEBRATIONS

PAGE 9

A fresh and tasty take on a much-maligned holiday staple (Metro) Certain foods are synonymous with the holiday season. Thanksgiving turkey. Holiday cookies. Fruitcake. While those first two make mouths water. fruitcake rarely inspires stomachs to rumble in anticipation.

But fruitcake is more than just something to go ignored on holiday serving tables. The following recipe for ‘Fig and Walnut Fruit Cake’ from Andrew Schloss’ ‘Cooking Slow: Recipes for Slowing Down and Cooking More’ (Chronicle Books) is chewy, crunchy and wholesomely rich, making it something holiday hosts will be proud to serve to their holiday guests, who might just come away with a whole new appreciation for fruit cake.

Fig and Walnut Fruit Cake Makes 12 servings

1 1 3/4 1/2 1/2

Vegetable oil spray pound walnut halves and pieces pound dried figs, stems removed, quartered cup all-purpose flour teaspoon baking powder teaspoon fine sea salt

1 3 1 1/2 1/4

cup sugar large eggs, lightly beaten teaspoon vanilla extract cup diced candied orange peel cup walnut brandy, such as Nocello

Preheat the oven to 225 F. Coat the inside of a 9-by-13-inch baking pan with the vegetable oil spray; set aside. Toss the walnuts and figs in a large mixing bowl; set aside.

Mix the flour, baking powder, salt, and sugar in a medium bowl. Toss 3 tablespoons of the dry ingredients with the nuts and fruit to coat.

Adds the eggs and vanilla to the remaining dry ingredients and mix with a wooden spoon to form a smooth batter. Mix in the candied orange peel. Scrape into the nuts and fruit and toss with a rubber spatula until everything is evenly coated.

Scrape the batter-coated nuts and fruit into the prepared pan, wet your hands with cold water, and pack the nuts and fruit firmly into the pan. Set in the oven and bake for 8 hours, until the top is golden brown and a skewer inserted into the center comes out clean. (An instant-read thermometer inserted in the center of the cake should register 215 to 225 F.) Remove the pan from the oven and spoon the brandy over the top. Cool on a rack for 30 minutes. Run a knife around the edge to loosen, invert onto a rack, remove the pan, turn right-side up, and cool to room temperature.

Variation: You can ‘bake’ this in a slow cooker; you will need a 1 1/2-quarter soufflé dish and a 6-quart or larger slow cooker. Once the batter is in the soufflé dish, put it in the slow cooker and cook on low for 6 hours.

Le Sueur Chamber of Commerce Presents HOLIDAY LIGHTS TS PARADE Friday, December 1st Downtown Le Sueur S ponsored by L e S ueur C hamber of C ommerce

Parade 6:00pm Tree lighting Ceremony 7:00pm

Please join us Fireworks 7:30pm for our Holiday CHRISTMAS BOUTIQUE Open House! at M other L ouise P ark , S ponsored by L e S ueur R otary. S top by the C hamber tent on the N orth end of PED Mall an enjoy some Hot Cocoa and S`more`s and maybe roast a hot dog next to a cozy fire, S ponsored by H ometown B ank and L e S ueur C hamber.

F irework s are prov ided by the G reen M ill, T he B ar and L e S ueur K nights of C olumbus.

Friday, December 1st 5pm-8pm Saturday, December 2nd 9am-1pm Valleygreen Square Mall

The Le Sueur-Henderson Choir will be caroling in the mall at 10:00am Crafts and More!

You can find applications for Parade and Christmas Boutique on the Chamber Website www.lesueurchamber.org or contact the Chamber Office at 665-2501

Friday, December 15th 9 a.m.- 3 p.m.

112 S. Main St. | Le Sueur | 507-665-2265 | www.ffmbank.com

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CELEBRATIONS

November 2017

Celebrate Thanksgiving with foods from the first feast (Metro) Thanksgiving is celebrated each November in the United States and each October in Canada. People traditionally gather around the dinner table flanked by friends and extended members of their families to give thanks for the blessings they enjoyed throughout the year as they dig into a delicious feast.

Turkey is typically the centerpiece of the Thanksgiving meal. Although turkey can be a delicious and nutritious addition to the table, individuals looking to expand their culinary horizons may want to borrow from the other foods believed to have been shared among the Plymouth Colony Pilgrims and Wampanoag natives during the 1621 feast that inspired Thanksgiving.

Waterfowl Wild turkey were available in abundance in the New World, but historians believe that, during the first Thanksgiving meal, participants likely feasted on waterfowl instead of turkey. In fact, turkey wasn’t common Thanksgiving fare until after 1800. Waterfowl, according to National Geographic, includes ducks, mallards, swans, and geese.

Those looking to experiment can take a break from turkey and make duck the centerpiece of their meals this Thanksgiving.

Seafood Plymouth, Massachusetts, is located where Cape Cod Bay and the Atlantic Ocean meet. As a result, indigenous people and the pilgrims likely relied on the bounties afforded by the ocean for their sustenance. Documentation of the first Thanksgiving by pilgrim chronicler Edward Winslow indicates lobster, fish and clams were likely served.

People who enjoy seafood or those who prefer to abstain from meat or poultry can embrace seafood at their Thanksgiving gathering.

carrots, and corn. Corn was likely turned into cornmeal and pounded into a thick corn porridge. Experimenting with a cornmeal recipe can liven up this year’s festivities.

Turnips Plant roots found in 1621 included parsnips and turnips, and not the popular potatoes that often accompany turkey at modern Thanksgiving gatherings.

The potato was not yet popular enough among the English to warrant space on the Mayflower as it made its way to present-day North America. Purées of parsnips and turnips can be delectable on their own or used as a Fruits and vegetables Fruits native to the region where basis for a Thanksgiving soup. the first Thanksgiving took place Chances are lobster and other seafood made an appearance when pilgrims and Native Americans broke bread together in 1621. included blueberries, plums, Pumpkin custard grapes, gooseberries, raspber- Although pumpkins and other ries, and cranberries. Cranberry gourds were available in the sauce was an unlikely menu New World, baking was not yet option because sugar that trav- popularized because of the lack eled over on the Mayflower was of wheat flour. Instead, it is posprobably depleted by November sible pilgrims would hollow out 1621, according to History.com. gourds, add spices with milk and Also, cooks didn’t begin boil- honey, and then roll the gourds ing cranberries with sugar until in hot flames to form a sort of about 50 years later. To recreate custard. Home cooks can replithe first Thanksgiving, enjoy raw cate a pumpkin custard in their fruit as a tasty dessert, which can kitchens and serve it in lieu of be healthier than sugar-laden pumpkin pie.

Borrowing foods from the first sauces.

Vegetables to enjoy include on- Thanksgiving can expand menu ions, beans, spinach, cabbage, possibilities this November.

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November 2017

CELEBRATIONS

Add something new to your pumpkin repertoire (Metro) Pumpkins are readily available in fall, when people carve jack-o’-lanterns out of pumpkins for Halloween or serve up pumpkin pie after a hearty Thanksgiving dinner. But people who are unsatisfied with plain old pumpkin pie can add something new to their repertoire this fall by cooking up the following recipe for ‘Pumpkin Cheesecake with Gingersnap Crust,’ courtesy of Lori Longbotham’s ‘Luscious Creamy Desserts’ (Chronicle Books).

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Pumpkin Cheesecake with Gingersnap Crust Serves 8 to 10

Crust 11/2 cups gingersnap cookie crumbs 1/2 cup finely chopped hazelnuts 6 tablespoons unsalted butter, melted 1/4 cup sugar

Créme Frajche

Makes about 1/2 cup 1/2 cup heavy whipping cream 1/2 cup créme fraἱche or sour cream with live cultures

Pumpkin Cheesecake with Gingersnap Crust

Pour the cream into a glass jar with a tightfitting lid and spoon in the créme fraἱche. Let sit on the counter, with the lid slightly ajar, until the mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate, tightly covered, until ready to use.

on Third

1. Preheat the oven to 350 F. Lightly butter an 8- or 8 1/2-inch springform pan.

2. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F. 3. To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light

Filling 11/2 pounds cream cheese, at room temperature 1/2 cup packed light brown sugar 1/4 cup granulated sugar 2 large eggs 2 large egg yolks 11/2 tablespoons all-purpose flour 2 teaspoons pumpkin pie spice 1 cup solid-pack pumpkin purée (not pumpkin pie mix) 1/2 cup créme fraἱche, homemade (see below) or store-bought, or sour cream 2 teaspoons pure vanilla extract

and fluffy. Beat in the eggs and then the egg yolks one at a time, beating well after each addition.

Add the flour and pumpkin pie spice and beat on low speed until just combined. Add the pumpkin purée, créme fraἱche and vanilla, and beat until just combined.

Pour the filling into the shell.

4. Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour.

5. Turn the oven off and let the cheesecake cool in the oven for 2 1/2 hours. Then transfer to

a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.

6. To serve, run a knife around the side of the cheesecake and remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.

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CELEBRATIONS

November 2017

Happy Holidays from Nicollet County Bank

The Staff of Nicollet County Bank

Please join us for our

Holiday Open House Friday, December 8th 2-4 pm

St Peter High School Swing Choir singing from 3:00-3:30 PM

Cookies, Coffee & Cider will be served!

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Eight designs. Free, but limit one per customer, please.

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