Our house will host about 18 for Thanksgiving this year. This requires a fair amount of prep work so I'm not up for 24 hours straight the day of Thanksgiving. Part of my prep plan includes a detailed meal plan, which I translate to a huge grocery list. From my meal plan I decide what dishes I can make ahead and put into the fridge and another plan, with a timeline, for making sure the rest of the dishes are hot and on the table when our family and friends are ready to take their seats.
I always shop for groceries in at least 2 phases...sometimes 3. For this holiday, I broke my list down into 2 trips over 2 different days. The first trip was to gather everything that doesn't need to be frozen or refrigerated, except...cream cheese. We live in an average size community and it is not uncommon to show up at the grocery store on the Wednesday before Thanksgiving and find the cream cheese shelf empty. Also, I try to shop sales for about a month before the big day so I can catch the cream cheese, cans of pumpkin, evaporated milk, etc., at good sale prices. The shelf life for these items is way beyond one month so shopping early sales and squirreling them away is a good cost saving measure.
Monday I shopped with list #1. Today I woke early to bake...I made Spicy Pumpkin cheesecake & sweet potato casserole. I won't post the cheesecake recipe because you can get the recipe here: http://www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-62444.aspx. I will share with you my method for baking cheesecake because I LOVE to make cheesecake! My hubby likes plain Jane cheesecake with no topping, nothing fancy. I, however, want to make every kind of cheesecake recipe I see on the net.
The method you use to make your cheesecake is very important. Set your ingredients out on the counter for about one hour to reach room temperature...including the eggs. When the cream cheese is soft, beat well and add the sugar specified. I next add 1 can of pumpkin puree, spices, vanilla and the eggs last. When incorporating the eggs, add them one at a time and only beat on low speed until they are incorporated. Pour this mixture into your already prepared crust that has been packed down with a water glass to make it smooth and evenly distributed. Bake at 350 degrees for 1 hour and 20 minutes. Remove from the oven, run a knife around the outside rim but do not loosen the ring on your springform pan. Allow to cool at room temperature and then cover and store in the refrigerator for 24 hours. Not every one will agree with me here...I believe the flavors of your cheesecake meld when allowed to sit for 24 hours before serving.
A note about the crust...I cut a piece of parchment paper large enough to trace the base of the springform pan. I cut inside the lines drawn. I spray the springform pan with PAM, place the parchment round into the bottom and spray it again. This will allow you to remove the cheesecake from the pan when ready to serve. After 24 hours of chilling, I remove the rim, place my hand onto the top of the cheesecake and turn the cake upside down. You will be able to remove the bottom of the pan and the parchment. Place your serving plate on the bottom of the cake and turn it back over. Your cheesecake will hold up beautifully and you'll be so happy you aren't cutting through to your springform pan.
The sweet potato casserole is killer...if I do say so myself! I begin with what my market calls Yams, but I honestly think they are plain old sweet potatoes. I put them into a fairly large pan and add water to about 1/2 way up the pan. I do not peel my potatoes first. When they are fork tender, I dump them into a strainer. Using a pot holder, I hold each potato in my left hand and with a Pampered Chef spatula, I lightly make a slit in the top of the potato. I then lay back the peeling, cut sections of the potato and turn it into my bowl.
Once inside the bowl I add the brown sugar, eggs, milk (I use half and half) and the eggs. I use a Kitchen Aide hand beater to blend the ingredients. Put this mixture into a 2 quart baking dish and top with the brown sugar/pecan/butter mixture. This can be made a day or two ahead. Remove from the fridge about an hour before time to put it into the oven and then bake accordingly. This is not low fat. This is not low sugar. This recipe is not for the faint of heart. Isn't Thanksgiving supposed to be about 'treats'? Well, this is a treat...and I don't even like sweet potatoes!
Sweet Potato Casserole
A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping.
• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
I love the homeyness of preparing the Thanksgiving meal. It is definitely a labor of love. Tomorrow I make pumpkin and pecan pies.
I'm organized and ready to give thanks.
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