Real Food Fall 2019

More documents

Recommendations

Info

KABOCHA CHEESECAKE WITH MAPLE WALNUT SAUCE 36 real food fall <strong>2019</strong>
Kabocha Cheesecake with Maple Walnut Sauce MAKES 16 SERVINGS Forget about pumpkin pie—this cheesecake is going to win your heart with its creamy, cinnamonkissed appeal. You’ll need to roast a small kabocha squash for this; a 1½ pound squash should yield 1½ cups mashed squash. This recipe will feed a crowd, depending on how hungry they are. If you have a smaller group, you can also freeze a few slices for another day. You’ll be glad you did! For the Crust 2 tablespoons light brown sugar, packed 2 cups graham cracker crumbs 1/4 cup (1/2 stick) unsalted butter, melted For the Maple Walnut Topping 1/2 cup pure maple syrup 2 tablespoons light brown sugar 1 tablespoon butter 2 tablespoons cream 1/2 cup chopped walnuts For the Cheesecake Filling 1 (11/2 pound) kabocha squash (for 11/2 cups mashed) 3 (8-ounce) packages neufchatel or cream cheese, room temperature 1 cup sour cream 1 cup granulated sugar 3/4 cup light brown sugar 5 large eggs 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 teaspoons vanilla extract 1. To bake the squash for the cheesecake filling, cut the squash in half, scoop out the seeds, and place the squash, cut side down, on a parchment-lined baking sheet. Bake for about 30 minutes at 400°F, then cool. Scoop the flesh into a measuring cup, mashing with a fork as you go, to make 11/2 cups, reserving any extra for another use. 2. Preheat the oven to 350°F. Butter a 10-inch springform pan and wrap a sheet of foil around the bottom of the pan in case it leaks. Get a deep roasting pan that the springform fits in. Boil a pot of water. 3. Make the crust: In a large bowl, stir the graham cracker crumbs and brown sugar. Melt the butter and drizzle over the crumb mixture, stirring until evenly mixed. Press the mixture in the buttered pan. Bake for 10 minutes to lightly toast the crust. Remove from oven and let cool on a rack. 4. Make the cheesecake filling: Place the neufchatel or cream cheese in the food processor bowl and process to blend well. Scrape down and process, as many times as it takes to get it smooth, with no lumps. Add the sour cream and sugars and process again, scraping down until well mixed and smooth. Add the mashed squash, eggs, flour, cinnamon, salt and vanilla. Process until smooth and well mixed, scraping down as needed. Pour the batter into the prepared crust and place in the roasting pan. Carefully pour the boiling water in the roasting pan to come 11/2 inches up the sides of the springform pan. Transfer the pan to the oven and bake for 1 hour and 30 to 40 minutes. The cake will be puffed around the edges and will not jiggle in the center when lightly shaken. 5. Remove the roasting pan from oven and place it on a cooling rack with the cake still in it, for about 10 minutes, then take the cake out and discard the water. Cool the cheesecake on the rack until room temperature, then chill for at least two hours before cutting. 6. While the cake is cooling, make the topping: In a small saucepan, combine the maple syrup, brown sugar, butter and cream. Stir over medium heat and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Stir in the walnuts. Let cool. PEELING AND CUBING SQUASH • Squash that is smooth and not deeply lobed, like a butternut or kabocha, will be easier to peel. • If the squash has a big stem, knock it off with a few whacks with a hammer or small pot. • For a round squash, place it stem side up on the cutting board and use a sharp chef’s knife to slice straight down to cut it in half. You may have to rock it a little and carefully place the heel of your hand on the back of the knife blade to lean into it. Once halved, scoop out the seeds. Cut the squash in 1- to 2-inch wedges and place each on its side on the cutting board so you can use your chef’s knife to trim the skin off, cutting straight down and taking it off in sections. You can also use a paring knife to pare the skin. A peeler may not be up to the task with thicker skinned squash. • For butternut and other squashes with a neck, place them on a cutting board and cut the neck section off just above where the bulb swells. That gives you a big solid piece, which you can peel with a peeler or paring knife and cut in cubes or slices. Scoop the seeds from the bulbous part and cut it in half, then peel with a peeler or paring knife. Place cut side down and cut in wedges, then cut those in cubes. NUTRITION CREAMY SQUASH SOUP: PER SERVING: CALORIES 300 (115 from fat); FAT 13g (sat. 6g); CHOL 24mg; SODIUM 982mg; CARB 39g; FIBER 8g; PROTEIN 8g SPAGHETTI SQUASH W. SHRIMP, LEMON & SPINACH: PER SERVING: CALORIES 283 (140 from fat); FAT 16g (sat. 10g); CHOL 170mg; SODIUM 610mg; CARB 14g; FIBER 3g; PROTEIN 24g THAI RED CURRY SQUASH & CHICKEN STEW: PER SERVING: CALORIES 559 (221 from fat); FAT 26g (sat. 18g); CHOL 109mg; SODIUM 1745mg; CARB 56g; FIBER 6g; PROTEIN 33g SAUSAGE & FARRO STUFFED ACORN SQUASH: PER SERVING: CALORIES 446 (182 from fat); FAT 20g (sat. 7g); CHOL 80mg; SODIUM 821mg; CARB 50g; FIBER 11g; PROTEIN 20g KABOCHA CHEESECAKE W. MAPLE WALNUT SAUCE: PER SERVING: CALORIES 392 (191 from fat); FAT 22g (sat. 10g); CHOL 110mg; SODIUM 300mg; CARB 43g; FIBER 2g; PROTEIN 8g fall <strong>2019</strong> real food 37
Page 1: JOSÉ ANDRÉS: DYNAMO ON A MISSION
Page 4 and 5: The best is yet to come a fresh app
Page 6 and 7: Quality Materials Quality Materials
Page 8 and 9: contents Features 20 Haute Dishes E
Page 10 and 11: ites Getting Past Fried Rice With t
Page 12 and 13: kitchen skills Harvest of Flavor Ce
Page 14 and 15: contributors Robin Asbell spreads t
Page 16 and 17: Lunds & Byerlys bakery Sweet Autumn
Page 18 and 19: Lunds & Byerlys meal solutions Shee
Page 20 and 21: Lunds & Byerlys what’s in store R
Page 23 and 24: ingredient Cauliflower Craze This v
Page 25 and 26: necessary.” If you opt to remove
Page 27 and 28: CHICKEN ORZO FLORENTINE (RECIPE PAG
Page 29 and 30: Casseroles represent the best of co
Page 31 and 32: HAM AND GRUYÈRE POTATO GRATIN fall
Page 33 and 34: Saucy White Bean and Sausage Bake M
Page 35 and 36: The sweet, brilliantly colored fles
Page 37 and 38: Why does pumpkin get all the attent
Page 39 and 40: SPAGHETTI SQUASH AFRICA STUDIO - AD
Page 41: SAUSAGE AND FARRO STUFFED ACORN SQU
Page 45 and 46: A VERY GREEN FRITTATA (RECIPE PAGE
Page 47 and 48: PORCUPINE MEATBALLS fall 2019 real
Page 49 and 50: Rice Noodles and Shrimp with Scalli
Page 51 and 52: Tonkatsu Pork Cutlets MAKES 4 SERVI
Page 53 and 54: Celebration Chicken with Sweet Pota
Page 55 and 56: Baked Saffron Rice MAKES 8 TO 10 SE
Page 57 and 58: Creamy Garlic Mashed Cauliflower MA
Page 59 and 60: “Every bite you take can change t
Page 61 and 62: to make; it’s stocking the fridge
Page 63 and 64: ©2006 Unilever SAUCE SO GOOD, ITAL

Real Food Fall 2019

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?