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Apple Crisp…Bourbon-Spiked…a Thanksgiving Feast Grand Finale

Apple Crisp…Bourbon-Spiked…a Thanksgiving Feast Grand Finale

Apple Crisp with Ice Cream

Though I know you are all set with the full menu I linked to in the last post, I couldn’t in good conscience send you off for Thanksgiving without a new dessert to be the crowning glory to your feast. A simple apple crisp at its heart, the addition of Jim Beam Apple liqueur with Kentucky Straight Bourbon Whiskey elevates this fruity finish to something truly special. Must be that American oak wafting over the apples that sets this apart. I had house guests while working on this dish and one or two of them may or may not have had three or four portions. Who’s counting? If you don’t use spirits, you can easily sub with non-alcoholic extracts – vanilla or almond – or a dash of cinnamon, clove, or nutmeg. As written below, this dish is largely unseasoned, letting the farm-fresh apples and healthy splash of apple liqueur with bourbon do the heavy lifting. If you want to swap out the JB Apple, try a straight bourbon, Hotel Tango Whiskey (from a new-ish Indiana distillery run by friends), Gentleman Jack, or even Calvados. I’ll do me, you do you. 

Apples at the farm

There are just so many apple varieties available these days, whether you shop at the farmers’ markets, the grocery or with instacart. But it’s really important to grab a cooking variety so, kids, don’t try this at home. We need an apple whisperer to the rescue. This fall I have really enjoyed Sweet Tango and so I asked my local farmer – Skinner’s Homestead Acres out of Fennville, MI – how they would fare. No bueno. He said they had tried to cook Sweet Tangos a few ways and they cooked to mush. Good to know, since they are super crispy and very flavorful. Try one raw if you can. I heart!!! I suspect it may have to do with the water content – too much and there is nothing but pulp left. So it’s a balance between crispy, juicy, and flavorful that makes the perfect cooking apple.

Cooking classics are Jonagold (“fluffily crisp,” juicy, and aromatic), Ida Reds (firm, tart, and juicy) and Northern Spy (juicy, crisp, and mildly sweet with a high acid balance). The farmer recommended Snow Sweet which was new to me and so perfect. It was fantastic raw too – very white flesh which is slow to oxidize. On a subsequent test, I used Northern Spy and they worked well too. I always ask which apples will store well and load up before the season ends. I go with the farmer’s rec on “good-keepin’ apples”. 

Farmstand Apples

A friend introduced me to the apple cutting technique below (note that the apples should first be peeled for this recipe). Just cut through the center on both sides of the stem, top to bottom. You can get a slice off that center slab on either side of the core. Take the two halves and lay them cut side down and slice thinly from bottom to top. It is so much easier than trying to cut a rolling side and makes it simple to get uniformly thin slices. It’s really upped my apple cutting game, and I use it for everything including cheese boards, snacks, salads, and more. It’s perfect for a Crisp when you want uniform slices for even cooking. 

Cutting the apple

So this raises that age old question – Cobbler? Crisp? Slump? Crumble? Grunt? Betty? Pandowdy? Buckle?  There is definitely both a geographical and time element to these names. While they are all fruit-based, I’m ruling out Cobblers off the bat. They have biscuits dropped on top and resemble cobblestones (old English). Grunts are right behind – New England and named for the sound the dough makes while cooking and – like Pandowdy and Slumps  – are typically cooked on the stove top. Legitimate Bettys are layered with crumbs or grahams and are more cakey, and a Buckle (which is very cakey) tends to buckle around the bubbling fruit. So finally we arrive at Cobbler or Crisp – and drum roll please…the Crisp has oatmeal. Voila! That’s what makes it more crispy than a Cobbler, which is generally pure sugar, flour, and butter streusel. Exhausted from that marathon around the dessert aisle? Hmmm…think we better dig into this delicious dessert RIGHT NOW.Bourbon-Spiked Apple Crisp

Bourbon-Spiked Apple Crisp

Now that we have the recipe name – CRISP! – and the perfect apple (your choice), and we have made the decision of adding hooch or not, there is little else to do but get peeling. This recipe comes together very quickly and then you can be on your way to worry about other details of the feast – namely is the Prosecco cold enough. I make the topping in the food processor because I like to chop the oats and the nuts just a bit. So I start by putting the other ingredients – cold butter, brown sugar, flour, and salt in the processor and pulse that until it resembles coarse meal. Then I add the oats and walnuts, in turn, giving each their half-dozen pulses. Oats will get a few more pulses than nuts, but both retain some texture. As with all things baking, set the timer 10 minutes early, so you can keep an eye on the browning factor. If it seems to crisp up before the apples are tender, lay a loose layer of foil over the top. You don’t want anything to steam, but you also don’t want it blackened. 

However you celebrate and with whomever, I send Thanksgiving blessings to you, your friends and family. It’s so wonderful to spend a day, or even a part of a day, during this season of running too fast in gratitude for our many blessings. Have a wonderful, food-filled day! Gobble! Gobble!

Apple crisp

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Apple crisp with vanilla ice cream in a scalloped edge bowl on a white square plate, twisted handle spoon underneath

Bourbon-Spiked Apple Crisp – a Thanksgiving Feast Grand Finale


  • Author: Katy Keck
  • Total Time: 1 hour 45 minutes
  • Yield: Serves 8

Description

Though a simple apple crisp at its heart, the addition of Jim Beam Apple liqueur with Kentucky Straight Bourbon Whiskey, elevates this crisp to something truly special. Must be that American oak that wafts over the apples that sets its apart.


Ingredients

Scale

Topping:

  • 2 ounces cold butter, cut into bits
  • 1/2 cup brown sugar
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 3/4 cup old-fashioned oats
  • 1/2 cup chopped walnuts

Filling:

  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup Jim Beam Apple Liqueur infused with Kentucky Straight Bourbon Whiskey
  • 1/4 cup all-purpose flour
  • 2 eggs
  • ¼ teaspoon salt
  • 2 pounds apples, peeled, cored, and sliced thinly (see notes)

Instructions

Preheat oven to 350oF. Butter an 8×8 or 2 quart baking dish. 

Prep topping: Add butter, brown sugar, flour and salt to the workbowl of a food processor. Pulse until mixture resembles coarse meal.  Add the oats and pulse about 4-5 times, chopping coarsely. Add the walnuts and pulse 6 times more. The goal is that the butter/sugar/flour is fine, but that the oats and nuts retain some texture. Sprinkle ½ cup of the topping in the baking dish.  Refrigerate remaining topping until needed.

Prep the filling: In a large bowl, whisk together the sugar, sour cream, bourbon, flour, eggs, and salt. Add the apples. Pour the mixture into the baking dish.

Bake on a sheet pan to avoid spills, in the center of the oven for 50 minutes. Sprinkle remaining topping over fruit, baking an additional 30 minutes.

Remove from oven and cool on a wire rack.

Serve warm with ice cream.

Notes

Be sure to choose an apple that can stand up to cooking. Sometimes we tend to grab a favorite eating apple, but that is not always the best choice. On my first try, the farmer suggested Jonagold, Snow Sweet or Ida Reds. I chose Snow Sweet and they were perfect, though I suspect not that easy to come by. They are also delicious “eating apples”.

The next time I tested the recipe, I used Northern Spy – a classic cooking apple. This fall I have fallen in love with Sweet Tango, but my farmer told me don’t bother. They cook to mush. That was a real surprise because they are so very apple-y tasting and super crunchy. But, I trust the farmer.

For the non-drinkers in the crowd, feel free to omit the bourbon and consider some extracts like vanilla or almond. I used vanilla on one of my tests but found it in competition with the bourbon, so ended up eliminating it. If you are not using the alcohol, try adding in some alcohol-free extracts.

For those adding the alcohol, consider a straight bourbon, Hotel Tango Whiskey (from a new-ish Indiana distillery run by friends), or even Calvados, in lieu of the JB Apple.

Serve with ice cream. Vanilla is classic or salted caramel would be a serious upgrade.  

  • Prep Time: 25 minutes
  • Cook Time: 80 minutes
  • Category: Desserts
  • Method: Oven
  • Cuisine: American

Keywords: Apple Crisp

Apple crisp with vanilla ice cream

Thanksgiving Desserts

Tennessee Whiskey Pumpkin Ginger Cheesecake

Gentleman Jack Pumpkin Ginger Cheesecake

Be Inspired by these Cupcakes for a Cause

Cupcakes for a Cause

Day After…Going Cold Turkey?

I know you probably can’t come down from your L-tryptophan rush on Thursday cold turkey, so how about easing in with some breakfast pumpkin chia pudding (though it has been served for dessert by many) or the best turkey leftover recipe ever!!

Pumpkin Chia Pudding – Dessert or Breakfast Porridge – you decide!!

Pumpkin Chia Pudding

Turkey Tetrazzini – best use of leftovers EVER

Heaping Helping turkey tetrazzini

© Copyright: KatyKeck.com 2018. All rights reserved.

 

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Gobble Gobble: Pumpkin Ginger Cheesecake

Gobble Gobble: Pumpkin Ginger Cheesecake

Gentleman Jack kicks up this ginger pumpkin cheesecake a full notch!

Time is nigh for setting the table and facing that big ole mess we call family…and all that that entails. This seems to be the one holiday when everyone descends on the same day and comes with baggage instead of picnic baskets. But let’s be real – we are indeed so lucky that we can in fact gather, break bread and give thanks. I am hoping the biggest debate your gang faces on Thursday is sweet potato or pumpkin. (I’m looking at you Val – duh, pumpkin!) And my picnic basket this year is loaded with a secret weapon – a dessert that you can make a day or two ahead. Check that box. Move on. Worry about the Beaujolais Nouveau and who will do the dishes.  Dessert is mission-accomplished. This pumpkin ginger cheesecake falls smack in the middle of  the “consider it done” category. That of course assumes you can keep it safeguarded til after dinner on Thursday. It’s tempting.

Fall in Northern Michigan

Thanksgiving dinner often gets a bad rap for being a brown meal. But I love the vibrant colors of fall squashes, pumpkins and gourds. Use them for table settings, roast them for a side or salad,  make a quick bread, or whip them up in a dessert.
Setting The Table

Cheesecakes are pretty flawless desserts to prepare even if you haven’t made them before, as long as you follow a few simple tips. They are super sturdy, so you don’t need a deft hand. I would argue quite the opposite. You really don’t want to be dainty with the batter – don’t incorporate lots of air, do bang the pan, get aggressive. Be bold. If you follow my instructions and read the accompanying notes, you will be a star performer – dare I say, a pastry chef. Start with your ingredients at room temperature, use a good quality springform, and use a food processor, not a mixer. A processor will combine the ingredients without incorporating air which will cause the cheesecake to puff and fall, leaving a crater in the center. Allow all the time needed for cooling to room temperature and then refrigerating. It takes time, but not active time. And know that if all else fails – craters or cracks – you will be slathering a cream  topping on and that can cover a multitude of mistakes. Yes, indeed. You are definitely a pastry chef.

Gentleman Jack Pumpkin Ginger Cheesecake

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Pumpkin ginger cheesecake

Tennessee Whiskey Pumpkin Ginger Cheesecake


  • Author: Katy Keck
  • Total Time: 2 hours
  • Yield: Serves 12 1x

Description

This pumpkin ginger cheesecake is surprisingly light, yet creamy. The nutty crust has that I want more-ish quality! And, a dose of Gentleman Jack Daniels keeps the party rolling.  


Ingredients

Scale

Crust:

  • 3/4 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 cup finely chopped pecans
  • 1/4 cup melted butter

Filling:

  • 15 ounce can pumpkin puree
  • 24 ounces cream cheese, room temperature
  • 5 ounces Gentleman Jack Rare Tennessee Whiskey
  • 1 cup sugar
  • 1 1/2 Tablespoons vanilla extract
  • 1 Tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1/2 teaspoon ground nutmeg
  • 6 eggs, at room temperature, lightly beaten

Topping:

  • 1 cup sour cream
  • 2 Tablespoons Gentleman Jack Rare Tennessee Whiskey
  • 2 Tablespoons powdered sugar

Instructions

Make the Crust:

Preheat oven to 350° F. Combine flour, brown sugar, pecans, and melted butter and mix until crumbs adhere. Press into a 9 or 10″ sturdy nonstick springform pan and bake for 10 – 12 minutes. Remove and cool. Wrap pan in heavy duty foil. Reduce oven temperature to 300°F.

Make the Filling:

In food processor, puree pumpkin until smooth. Add cream cheese and puree until smooth. Add Gentleman Jack, sugar, vanilla, ginger, cinnamon, clove, and nutmeg and pulse until mixed. Add eggs and pulse 2 – 3 times only until just combined. Do not overprocess.

Pour filling into cooled crust and bang pan on the counter to eliminate extra air. Place in a roasting pan and fill with hot water, halfway up the side of the springform. Bake for 1 1/4 – 1 1/2 hours or until set. It may still be a bit wobbly in the center, but it will firm up as it cools.

Turn oven off and leave the cheesecake in the water bath in the oven for 30 minutes more. Remove the roasting pan from the oven, and carefully remove the springform from the water.  Remove foil and cool on wire rack until room temperature. Refrigerate until fully chilled.

Make the Topping:

Combine sour cream, Gentleman Jack, and powdered sugar and spread on top of cheesecake. Refrigerate until set.

Gently run a knife or thin metal spatula around inside edge of pan. When cheesecake has released, open outer pan ring and remove.

Notes

Feel free to substitute a dark Rum or Bourbon if you prefer. 

Tips to cheesecake success:

  • Room temperature ingredients
  • A sturdy springform pan
  • Combine the filling without beaters or a whisk. I use a food processor
  • Wrap the springform pan in foil and bake in a roasting pan filled with hot water half-way up the cheesecake pan
  • Cool slowly and refrigerate well before serving
  • More tips on how to remove the pesky springform bottom below in comments
  • Prep Time: 30 minutes
  • Cook Time: 90 min (plus chilling time)
  • Category: Desserts
  • Cuisine: American

Happy Thanksgiving and Gobble Gobble!

Thanksgiving bounty

This post contains affiliate links. For more of my must-have favorites, including the mashed potato essential – a potato ricer – and the best book  ever on Thanksgiving, visit my shop.

© Copyright: KatyKeck.com 2017. All rights reserved.

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Best Gifts are Homemade: English Toffee aka Grandmother’s Butterscotch

Best Gifts are Homemade: English Toffee aka Grandmother’s Butterscotch

Toffee Ready To Go

It’s impossible for me to wrap my brain around the holidays without thinking about family and reflecting on memories from childhood. Especially when it comes to food. English toffee? Yaas!!! All those special meals and holiday traditions that started in the kitchen. Hells Yaas!!! I was lucky enough to have three amazing women (four, if you count Florence on whom they all relied) that each had their own special place in the kitchen. Mom read Gourmet magazine in the 60s and was the first of all my friend’s mothers to make spinach dip. In a bread bowl. Mic drop! She loved party-fied food and was always looking for that next something special that was sure to dazzle. Her mother – Gaga – was legend for fancy food. Crab bisque with a splash of sherry or Belgian waffles dusted with powdered sugar. To be fair, I mainly saw her at holidays and birthdays so my sampling may not be statistically valid and may show a bit of bias. But when it came to Christmas cooking, nobody beat Grandmother Keck (“don’t call me Gramma!!!”). She was well known in our small town and she shared her holiday baking with all. Her English toffee was the best in town. JMHO.

Actually, all her Christmas candy made her a rock star – date balls, divinity, chocolate salted-peanut clusters, apricot balls and what she called butterscotch. It was really toffee. The thing that stands out in my mind is that I don’t have a single written recipe of hers. I think she just really knew how to cook. I have recipes from the other three women, but not her. Yet I can trace many of the things I know how to make straight to her. She was nearly 70 when I was born (she’s the one on the right in this photo) and had had more than a few years to hone her kitchen skills. This photo is from my baptism which was on December 18….a few years ago. As the story goes, city water was out and the font was dry, so they sourced my eternal life spring from a church furnace. It really explains so much when you think about it.

Katy's Christening with All the Family

I spent a good bit of time cooking with Grandmother and usually came home and wrote it all down. I have to smile when I see in my handwriting a note on chess pies: don’t remove the pie from the oven when you set it back. Even then my computational brain was worried that turning the oven down might result in a period when the temperature was between the high temperature and the more moderate one and that would not be correct. Should I wait til it reaches the new temp? I understand that little girl’s thinking so well. Her baking skills were not so great – removing a pie mid-bake would be disastrous – but she asked the right questions. 

I had not made butterscotch in many decades when I made it three years ago. I didn’t even have to look for proportions because it was so clearly ingrained on my brain. I call for 14 Tablespoons of butter below but the way Grandmother told me: use two sticks of butter and take 1 Tablespoon off of each. Add 1 pound of brown sugar. Boom. Done. Never forgot it.

Butterscotch aka English Toffee

She too made it in long ribbons over rows of pecans. I have changed nothing.  I also love that she taught me hard crack candy using a cold water test. She didn’t have or need a candy thermometer. Just a glass of ice water in which you drizzle the candy and then test to make sure it cracks and crunches when you bite into it.  I remember going to others’ houses and having a gummy crumbly crystallized version of this. They had not taken the sugar far enough.  At 10, I knew the difference and there was no comparison to butterscotch done right. Might have been a little judgy, was a little judgy. But come on people, make it right!

The cold water test is always good to know in case you don’t have a thermometer or it’s not working right and needs recalibration.  As sugar cooks, the more the water is cooked out, the harder it will be.  Drizzling a teaspoon of the candy into cold water will result in increasingly harder textures as the cooking time lengthens.  Starting with “thread”, then passing through the “balls” (soft, firm, hard) and on to soft crack, a hard crack, the sixth stage, is reached at about 300oF. 

Rows of Pecans

It is best to be ready to pour when that moment ………more like 1/2 or even 1/4 moment…..comes, so in advance I lay out rows of pecans on wax paper on the counter. The second the candy hits hard crack, the color reddens a bit, it becomes very pourable and there is a whiff of char in the air.  Turn the heat off and move quickly.  When I pour, I walk down the kitchen island pouring on the row farthest away within reach, then reversing the pour on the next row, etc.  For this much toffee, I make 8 rows of pecans, each about 4 feet long. I start pouring on the fourth row back, then 3, 2, and 1. Then I walk around the island and repeat.

Rows of Toffee

The toffee will set immediately. Because of the amount of butter, it will peel right off the wax paper, breaking naturally every few pecans. I like to try for 3-4 nuts per piece.  Since the candy is in long strips, I was happy to pack my gifts in the cutest rectangular candy tins I found on Amazon. Rectangular works so much better than round tins.

Rectangular Tins

English Toffee with Pecans

  • 1 pound light brown sugar (you could also use dark brown, but the light brown is easier to track changes in color)
  • 14 Tablespoons butter, cut into 1 Tablespoon pieces
  • 4 cups of pecans, about 12 ounces

Cover your work surface with wax paper and lay out the pecans in rows, about one inch apart.  I got 8 rows, each about 4 feet long.

Pecans in Waiting

In a large non-stick sauté pan, melt the butter with the brown sugar and stir until combined. This pan and your spoon (no plastic spoons or rubber scrapers) will be the next 30 minutes of your life. Relax. It’s kind of Zen. For the first 5 minutes over medium-high heat, stir casually as the butter and sugar melt. It will likely look like there is too much butter at that stage. The butter will not entirely incorporate.

Once combined, turn the heat down to medium and stir constantly.  Assuming you are not at altitude* (you are on your own there, but you are probably used to compensations), practice your wax on/wax off stirring technique.  Not much will happen for 20 minutes, but don’t walk away. Keep stirring. It will start to bubble and look kind of gritty, and it will be a bit stiff. 

Not Hard Crack

Do as I say, not as I do. This spoon didn’t make it any further because I realized the sugar was about to get way too hot. Only use metal or wooden spoons.

Stir on. Between 20 and 25 minutes, it will start to get much more liquid and very shiny. You are getting close. Start cold water testing (see above) after 15 minutes, just so you know what you are dealing with.  I made this twice yesterday and both times the magic happened right at 28 minutes (not including that first 5 minutes). That is when it turned reddish, I got a cold water hard crack, it became very liquid and easy to pour, and it fell in ribbons off the spoon. Right then exactly, I also got a whiff of char. If you are using a candy thermometer this will be about 300oF. Here’s more info on temperatures and candy stages.

When you are getting toward a hard crack in your cold water test, it is time for diligence.  And once you get a whiff of char, turn off the heat and move the pan ASAP.  Remember the pan is hot so this is still cooking. Pour quickly using the technique I outlined above.

Even if you miss a few nuts or your pouring is uneven, no one will know once it is broken into pieces.  I try to get every last bit, just pouring the last dribs and drabs in a puddle and perhaps studding with a few more nuts on top.

Filled 6 tins

*Julia Child side bar note: Once I watched the grand lady make a caramel in Aspen at Food & Wine.  She wasn’t prepared for high altitude, but quickly realized the liquid was cooking off too quickly and at a lower than expected temperature.  It was a surprise, but she was unflappable. She grabbed a nearby bottle of rum – the nearest liquid – and muttered, “Well then, I have added some rum, probably not enough. But, I need some for me, too.”

Grandmother Keck's Butterscotch

Jingle Bells!

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© Copyright: KatyKeck.com 2016. All rights reserved.

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Grown-Up (Boozy) Pumpkin Cheesecake

Grown-Up (Boozy) Pumpkin Cheesecake

So before the pumpkin cheesecake,  I have a little story – we’ve had a teency tech glitch (I was no where near that) that apparently has kept about half of you from receiving these posts for the last month or so. No wonder you’re freaking. (Wink. Smile.)   However, I have a not-so-secret vault where you can find all the fabulous fabrications you’ve missed – it’s safe and sound, right where I left them on my website – katykeck.com/blog. Whew!  And thank you for sticking with me, even though I appear to be the laziest blogger EVER, seemingly not posting for weeks.  And now back to the pumpkin patch…………

A recent trip “up north”, as the Michiganders call it, involved some massive pumpkin finds. A couple were the size of Volvos and claimed to weigh more than 1400 pounds. Is there a scale for that? My sister said they looked like Jabba the Hutt – I think she’s right.  That extreme brush with fall produce reminded me of this Pumpkin Ginger Cheesecake that I hadn’t made in years. It’s a carefully (not really) guarded secret recipe from the early days of New World Grill. When we first opened, with a kitchen only slightly larger than the one I had shared in Paris, there were way too many kinks to work out in the work flow to do desserts. So they were primarily outsourced. In house, we had a signature grilled fruit (genius – so far ahead of its time that the Zagat guide said “some things shouldn’t be grilled”. Duh. Really?), but the rest came from elsewhere. There was no reason on earth not to buy Ciao Bella gelato – they had every flavor imaginable and they custom produced whatever you needed. The chocolate ganache cake, while not the stuff of legends, was very good and had the shiniest sheen on top. A weency bit too shiny??  Perhaps.  Because Eric Asamov, CSI-slash-Restaurant Critic at the NY Times, received a slice with a thumb print on it. Total oops, but did he have to include that in his otherwise glowing review?  I did what I had to – made a million copies of the review (the NY Times, people!!!!) and got busy with an ink pad, covering every press kit with inky thumbprints.

Fall in Northern Michigan

Our first fall at New World, the good folks at Jack Daniels offered the James Beard Foundation a $10,000 gift if 200 chefs featured their product on our menus throughout November. I created this recipe using Gentleman Jack Rare Tennessee Whiskey, a twice-filtered premium bottling. The Gentleman Jack Pumpkin Cheesecake was such a hit and so clearly made in-house that we were no longer able to get away with any commercially produced desserts (other than Ciao Bella). I got to add pastry chef to my ever-growing job description.   While I feel a special loyalty to the Gentleman, you can also try Jack Daniels or play around with bourbons (pecans in the crust) or dark rum (ginger in the filling), if the mood strikes. Dark rum would be a nice Island Twist with the ginger.

Now that I was officially a pastry chef (in between being a hostess, plumber, and expediter), I learned an awful lot about making cheesecake. We were a boutique (read: frickin small) venue, but I still cranked out 500 or more cheesecakes a year. I developed about a dozen different flavors which for me was the easy part. The part that took me a while to master was the equipment and techniques. Cracks and sinkholes were Public Enemy Number One. If you want to be serious about this you need a heavy duty, coated springform pan. Flimsy ones leak. Springs break. And aluminum might react with your filling flavor. Any good cooking supply store will carry them – and they are closer to $20 than $6, but they should last a very long time, especially if you don’t make 500 cheesecakes a year. Analon, Calphalon, and Kaiser make sturdy pans. The highest priority of a springform is being leak-proof.

Pumpkin, Eggs, Sugar and Jack Daniels

Cheesecakes are best baked in a water bath, or bain marie. French for Mary’s Bath, the bain marie’s original namesake is likely an ancient alchemist named Mary, though some sources credit the Virgin Mary who was also extremely well-known for her cheesecakes. (Never.) Cheesecakes, like alchemy, benefit from gradual temperature changes. Try to rush this recipe and you will definitely get cracks.  While the prep time is minimal, it takes about 5 hours of planning and tempering the ingredients and cake. Your best results will come with room-temperature cream cheese and then slowly heating the cake in the oven in a water bath, followed by slow cooling – first in the bath in the turned off oven, then out of the bath on the counter. Because I was doing this professionally, I rued cracks in the cake, but fear not – I have topped this with a sour cream layer which will cover all cracks.  You’re welcome.

Another culprit of cheesecake deformity – which in case you have forgotten DOES NOT AFFECT HOW DELICIOUS THIS IS – is sinking. The evildoer behind the dreaded sink is air – first a pretty little puff, then a giant cave in. My tip for avoiding sinking middles is to incorporate as little air as possible – hence the use of a food processor, not a standmixer. And you will note that I only pulse in the eggs at the very end with just a few pulses. (Eggs are another culprit that might fluff up the cake – don’t let them.)  And lastly, there is the pan tapping at the end – getting rid of any excess air.

The recipe below is sure to boost your hostess cred and – bonus – you now have a template for cheesecake production. I will share more flavors in the months to come.  But for now…….

Gobble Gobble.

Gentleman Jack Pumpkin Cheesecake

Gentleman Jack Pumpkin Ginger Cheesecake

Crust:

  • 3/4 cup all-purpose flour
  •  1/2 cup dark brown sugar
  •  1/2 cup finely chopped pecans
  •  1/4 cup melted butter

Filling:

  • 15 ounce can pumpkin puree
  • 24 oz cream cheese, room temperature
  •  5 ounces Gentleman Jack Rare Tennessee Whiskey
  •  1 cup sugar
  •  1 1/2 Tablespoons vanilla extract
  •  1 Tablespoon ground ginger
  •  1 teaspoon ground cinnamon
  •  1 teaspoon ground clove
  •  1/2 teaspoon ground nutmeg
  •  6 eggs, at room temperature, lightly beaten

Topping:

  • 1 cup sour cream
  • 2 Tablespoons Gentleman Jack Rare Tennessee Whiskey
  • 2 Tablespoons powdered sugar
  1. Preheat oven to 350° F. Combine flour, brown sugar, pecans, and melted butter and mix until crumbs adhere. Press into a 9 or 10″ sturdy nonstick springform pan and bake for 10 – 12 minutes. Remove and cool. Wrap pan in heavy duty foil. Reduce oven temperature to 300°F.
  2. In food processor, puree pumpkin until smooth. Add cream cheese and puree until smooth. Add Gentleman Jack, sugar, vanilla, ginger, cinnamon, clove, and nutmeg and pulse until mixed. Add eggs and pulse 2 – 3 times only until just combined. Do not overprocess.
  3. Pour filling into cooled crust and tap pan lightly. Place in a roasting pan and fill with hot water, halfway up the side of the springform. Bake for 1 1/4 – 1 1/2 hours or until set. It may still be a bit wobbly in the center but it will firm up as it cools.
  4. Turn oven off and leave cheesecake in water bath in oven for 30 minutes more. Remove roasting pan from oven, and carefully remove springform from water.  Remove foil and cool on wire rack until room temperature. Refrigerate until fully chilled.
  5. Combine sour cream, Gentleman Jack, and powdered sugar and spread on top of cheesecake. Refrigerate until set.
  6. Gently run a knife or thin metal spatula around inside edge of pan. When cheesecake has released, open outer pan ring and remove.

Serves 12.

Pumpkin ginger cheesecake© Copyright: KatyKeck.com 2015. All rights reserved.

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