5 Thanksgiving Spices

For me, I feel Thanksgiving is really in the air when I see pumpkins all over the grocery store, pies in one table corner to the next and unbeatable sale prices of various food products.
It makes me happy and glad to see people are scrambling from one aisle to the next, looking for their particular ingredients to prepare their perfect Thanksgiving feast for all their loved ones.
But, the one thing that really, makes me smile and gleam of excitement is the Aroma in the air.
For the last week, that I have been going into my local market, I intentionally parked and go into the bakery entrance, so I can inhale all that sweet Aroma of baking and the lingering smell of spices that had been use.
And therefore, I have come to the conclusion that these spices are most use for this time of the year.

Cinnamon... Ah that sweet, nutty smell of cinnamon, you just know that your getting something sweet or savory.

Cloves.... I can't really describe clove, it is in between Nutmeg and Cinnamon I suppose, but, when a particular dish have clove you would get that wonderful hint of something that you can't name of but you know that it's there.

Nutmeg.... This is one of my favorite spice when I make sauces, especially bechamel or carbonara. This spice for me, just liven the dish up.

All Spice.... Particularly use in pies, I think an apple pie without allspice is like an apple pie without apple. Well, for me anyway.

Vanilla... Because, it would just remind you of all the sweet goodies you would have the day and after Turkey Day.

Creamy, Rich, and Velvety Pumpkin Cheesecake

Happy Thanksgiving everyone!
I give Thanks for all the blessings that I have received, for my wonderful husband and a healthy family.
I may not be an American by birth, but I have adopted this tradition by heart (maybe because of the huge sales everywhere the next day hmmm?).
One thing, that I have noticed here in my new homeland, is that Thanksgiving is all about Family and Food!
Here is one of my dessert recipe adopted for this occasion.
Ehmmmm my house smells amazing, my cheesecake was in the oven and the aroma is so wonderful.
In the spirit of Thanksgiving I have made this Pumpkin Cheesecake.

Ingredients for the Crust:

~1 1/2 cups of ground Graham cookies or if you don't have any just blitz 10 Graham crackers in a food processor, this is better anyway than buying the package crumbs
~1 stick of unsalted butter melted
~1 tbsp. packed brown sugar
~ a 9inch spring form pan.

Preheat oven to 350 F

* Combine all the ingredients in a bowl. Mix them thoroughly with fork; I prepare my hands.
* Place them in the spring form pan and pressed the cookie mixture using the back of your 1 cup measuring cup ( as pictured).
* Bake them for 8 minutes and set aside.

Ingredients for the Filling:

~1 3/4 lbs. Philadelphia Cream Cheese at room temperature very important (best way, is to leave it overnight)
~1 3/4 cups granulated sugar
~1 15oz. can Pumpkin Puree (preferably Libby's)
~1/2 tsp. cinnamon
~1/8 tsp. clove
~1/8 tsp. ground nutmeg
~1 tsp. vanilla
~2 tbsp. all purpose flour
~3 eggs
~1 yolk
~1/3 cup sour cream (no half half or 2% crap)

* Using a mixer, beat cream cheese until smooth in low speed.
* Gradually add the sugar and beat for 3 minutes.
* Add the pumpkin puree and spices, beat for 2 minutes.
* Then add the flour and eggs beat in low speed for a minute.
* Lastly add the vanilla and beat until mix well.
Using a rubber spatula scrape the bottom and side of the bowl and mix until combined.
* Fold into the crust and bake for an hour at 350 F. When you take it out the oven, the top would still wiggle; this is ok it will firm up once it had been in the fridge for sometime.
Let it rest for 1 hour, using a butter knife, use it to loosen the side of the spring pan and release.
* Wrap it in clear seran wrap and let it set in the refrigerator for atleast 4 hrs. Serve it room temperature with whipped cream on top.

And now as you can see pictured on the left, I am packing mine to take to our family in Galveston, Texas.
Don't worry about the cracks, the whipped cream would cover that up.
Enjoy and have a Wonderful Thanksgiving weekend with your family and friends!

Quick and Easy Cranberry Sauce

Cranberry Sauce is one of the staple must have in every Thanksgiving Day.
Why buy a can of cranberry sauce when you can make them in an instant? Nothing beats Homemade Cranberry Sauce. So here is a quick and tested recipe that I just made for our Thanksgiving on Thursday.

Ingredients:

~1 lb. fresh cranberry or frozen make sure you thaw and drain it out first before you cook it, to get rid of extra water.
~1/3 cup of water
~1 1/4 cups of granulated sugar
~1 cinnamon stick
~1/2 tsp. ground all spice
~1/4 tsp. ground nutmeg
~1 large orange navel, zest and juice
~a dash of salt

Directions:

* Combine cranberry, sugar, and water in a medium sauce pan.
Bring it to a boil in medium heat.
When the cranberry starts to pop don't be alarmed, its natural, it is releasing it's wonderful juices and textures.
* Add the cinnamon stick, all spice and nutmeg and stir.
Simmer for a few minutes.
* Add the orange zest, juice and a dash of salt. Stir and let it simmer in low for 5 to 7 minutes, once it get to that gel like texture turn off your heat and transfer to a serving bowl.

If you want your Cranberry Sauce to be smooth and shiny, remove the cinnamon stick and toss the mixture in the blender until you get the consistency that you like. I like it a bit chunky and textured because it reminds me that it is homemade.