MangiaMore: SALTED caramel cheesecake pie

-->

RER 11.28.13

Well this seems to have been my lucky year. I was able to make a new dessert and present it at our timeless Thanksgiving table. Usually we make a pecan pie and something (that something had been the Minimalist’s Sweet Potato Pie or pumpkin pudding or pound cake). But this year pound cake was decided as one of our two contributions and the pecan pie was being brought, which made room for a little creativity. I was thrilled, my wishin’and hopin’ paid off (and so did my relentless Thanksgiving meal research). It was time to try something new, and I knew exactly what I wanted— Joy the Baker’s Salted Caramel Cheesecake Pie. Sweet, savory, salt, and cheesecake, yes please!

 

RER 11.27.13

RER 11.27.13

RER 11.28.13

RER 11.27.13

RER 11.28.13

The recipe was not severely difficult (unless you mess up like I did, which could result in double the cheesecake pies), it is just a little time consuming. The crust has to bake and cool before the cheesecake filling can go in the shell. The cheesecake pie has to bake for 50 minutes to an hour, and then cool for 45 minutes in the oven (timing is important if you are planning on making a big, festive meal, because this recipe dominates the oven for a bit). And on top of that the salted caramel and the cake have to be completely cool before assembly. There is just a lot of waiting in between delicious parts.

 

RER 11.27.13

RER 11.27.13

RER 11.27.13

RER 11.28.13

RER 11.28.13

But in the end, it turned out beautiful ( and sticky). Oddly enough, the cheesecake got better with time, allowing all the layers from the spicy gingersnap crust, to the creamy filly, to the salty sweet caramel, to firm up and assert their presence. The salt helped to balance out the sweetness in the filling, and the spicy crust added another dimension to the other flavors. Even the textures gave an interesting twist to cheesecake; there was more crunchy crust, as it rode up the edges of the pie plate; a thinner layer of smooth and luscious cheesecake, skating in the middle of the pie; and a pronounced layer of the tacky, sticky and fun salted caramel topped with the faintest crunch of sea salt.

 

RER 11.28.13

RER 11.27.13

RER 11.27.13

RER 11.27.13

RER 11.28.13

It was a definitely a delicious addition. What changes did you make to your Thanksgiving table this year? Any revived sides or new desserts? Any newbies worth keeping?

RER

12.1.13

RER 11.28.13

FoodView: Thanksgiving WISHES

RER 11.22.12

Thanksgiving is upon us, and it feels as though time is both speeding up and slowing down as the day approaches. It’s like every great holiday (or birthday), when childish excitement drags moments to a crawl but also blurs them to nothing. As you all have guessed by now, I am super amped. Like, inexplicably ready to get my thankful feast on, nap, roll over and do it again. I have been preparing for the moment too, alternating between stuffing my face randomly to stretch my belly, and forcing a few more agonizing minutes at the gym (counter productive, I know).

Also, I have been studying all my favorite food outlets, drooling over pictures, taking in trends, and tasting recipes in my dreams. This too has been counter productive, because my family’s Thanksgiving menu is immutable, resistant and impervious to change. Not because we don’t want to try something new, but there is the fear that it would ruin the perfection that we have maintained for many years. On top of it all, what could we possibly cut out to allow table space for a new imposter? That might be the most difficult decision, like ever. So we refuse to make it.

But what about theeeese options....

 

RER 1.23.13

You know, just cruising through some of the usual blogs and such, upholding my perpetual hunger, and on Refinery29, a fashion, beauty, lifestyle, everything site, I run into two delicious and time friendly recipes from Food52. One is Suspiciously Delicious Cabbage, including caramelized cabbage, ginger and cream, the other Caramelized Butternut Squash Wedges With a Sage Hazelnut Pesto, with a hazelnut ricotta salata pesto that I can’t really eat but sure want to. These two decadent veggie friendly sides would add nice sweet savory elements to our Thanksgiving fest.

 

RER 9.12.12

And how about The Tart Tart’s Brussels Sprouts with Bacon and Juniper Berries, a mix of good for you things (both Brussels and bacon) and a classic with a twist. Excuse me, but what is not to love about salty bacon with bitter Brussels and a little bit of heat?

 

RER 1.23.13

RER 11.24.11

We have always stuck to sweet sweet potato casseroles drowned with rum and topped with browned marshmallows for our Thanksgiving, but something deep down inside makes me darkly curious about these Whipped Sweet Potatoes with Coconut and Ginger from Food & Wine. Maybe it is the tropical unsweetened coconut or the spicy ginger, or just another, more savory take on smooth pureed sweet potatoes.

 

RER 11.22.12

I have never really known any kind of stuffing other than the tried and true spicy corn bread stuffing that emeninates butter and good times (or Stove Top in desperation), so this Prune and Sausage Stuffing from Martha Stewart Living (But I found on The Bitten Word) is quite alluring. White country bread, fatty sausage, sweet prunes and earthy kale, just yum.

 

RER 11.23.11

RER 11.22.12

And then there is dessert, the category which sees the most shift in my family, from the pumpkin pudding experiments of childhood, to the Minimalist’s Sweet Potato Pie with a coconut graham cracker crust, to faithful standbys like moist pound cake and the super sweet classic pecan pie.

Might I suggest either these Maple Syrup Dumplings or (and) Carrot Rice Pudding from Saveur? I mean, really, maple syrup dumplings—buttery, doughy bits swimming in a sweet and distinct maple syrup sauce, puhlease. I already can predict that the carrot rice pudding will not make an appearance at our Thanksgiving sweets buffet because certain members of my family have a strong aversion to reason raisins, but I am totally down for spicy sweet.

I am dying to try Joy The Baker’s Salted Caramel Cheesecake Pie!!! I repeat, dying! This is the combination daydreams are made of. Enough said.

RER 12.2.12

You know what I propose? Two Thanksgivings (yeah, I said it, but you all were thinking it)—one with all of our family’s traditional and typical dishes, and another that includes all the delectable treats I have been secretly longing for. What’s on your Thanksgiving menu? Is it oldies but goodies or a merry-go-round of newbies?

RER

11.22.13

RER 11.22.12

 

MangiaMore: KOREAN style spareribs

RER 8.30.13

It was a Friday night, everything, everyone and everywhere was taking longer than expected. The lines were long, the bus was late, and everyone just wanted to get out for the long weekend. But it was weird, we were trapped, and I was starving. The night before we decided that my boyfriend and I would eat dinner with my dad and my sister while my mom was out of town. Usually when this arrangement is reached, me and my boyfriend take the reigns, but this time, there was not an ounce of strength between us so my super sister took control.

 

AJR 8.30.13

RER 8.30.13

While I was waiting at a dirty bus terminal, chatting with stranded strangers, my boyfriend and my sister made the executive decision of what to make for dinner… the Minimialist’s Korean Spareribs. This recipe is a staple of deliciousness in our house, usually reserved for Sunday nights when the whole family (all four of us) are at the table.  When the smell of these spareribs permeate the house, we all know that no one is leaving until after dinner, discussion and maybe ice cream dessert.

 

RER 8.30.13

RER 8.30.13

The taste and seasoning make it feel like hard work is put into these ribs, but in reality, the ribs are cooked in a single pot. The flavors are complex, sweet and spicy, nutty, and earthy, and the aroma is hypnotizing. There is something about the toasty flavor of the sesame seeds that melds so nicely with the brightness from the scallions and the fatty meat. The spice from the ginger cuts the fat and adds to the appeal of the soy sauce, sugar and sesame oil. Even adding the scallions on top and folding them into the rice add texture and surprises.

 

RER 8.30.13

RER 8.30.13

This recipe is something we always look forward to and are severely disappointed if we miss. You should try out the low maintenance recipe! What are some of your favorite easy meals that bring the whole family together— the kind that just the smell makes you think of home and memories?

RER

9.2.13

RER 8.30.13