Entertaining – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Mon, 12 Jul 2021 05:49:15 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Entertaining – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Éclairs http://aubreyabouttown.com/recipe/eclairs/ http://aubreyabouttown.com/recipe/eclairs/#respond Thu, 08 Jul 2021 03:18:59 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3880 A French original, a favorite Worldwide.
These delectable French classics are easy to make, and takes not much more effort than cupcakes, with twice the appreciation.

  • Add eggs one at a time.
  • Choux paste should form a ball.
  • 1/2 inch round pastry tip.
  • Add hot cream to chocolate morsels.
  • Pipe Crème Pâtissière through hole in top.
  • Pipe up, then down to fill.
  • Press down into ganache, then lift to create a ridge pattern.
  • Rear: cooling on their side.

Éclairs
Try adding 1/2 cup flaked coconut to the prepared Crème Pâtissière for coconut éclairs, and sprinkle tops with more coconut. Or fold in 1/2 cup melted chocolate for chocolate Crème Pâtissière. Don’t care for chocolate? Just a dusting of confectioners sugar on top is all these need. Variations are endless!
Servings20 éclairs
Prep Time40 mins
Cook Time40 mins
Passive Time3 hours
Ingredients
Crème Pâtissière (pastry cream)
Pâté Choux (choux paste)
Chocolate Ganache
Instructions
Prepare Crème Pâtissière:
  1. IF USING VANILLA BEAN PASTE OR EXTRACT, SKIP TO STEP 2. Run a pairing knife down a vanilla bean vertically to split. Place split vanilla bean seed side up on to the counter, and with the back of the pairing knife, scrape down from one end to the other to scrape out seeds. Repeat with other half.
  2. In a medium size bowl, whisk together egg yolks and sugar until the sugar has dissolved, and is fluffy and pale yellow. Set aside
  3. In a large saucepan, whisk together milk, water, and cornstarch.
  4. Place over MED-HIGH heat, and stir in vanilla bean and pods.
  5. Stirring constantly, bring mixture to a boil, then turn down heat to MED. Continue to stir for 5 minutes or until thickened, and the mixture coats the back of a spoon.
  6. Remove from heat, discard vanilla pod (save it for Vanilla Sugar - see Notes below). Quickly whisk 1 cup of the hot milk mixture into the egg yolk mixture (this will temper the eggs before adding to hot mixture).
  7. Add the yolk mixture to the saucepan with the remaining hot milk mixture, whisk quickly so the egg yolks do not scramble.
  8. Continue to cook over MED heat for 8 minutes, or until the crème pâtissière has the consistency of a soft custard.
  9. Remove from heat, and transfer to a bowl, stir in cubed butter (if using vanilla bean paste or extract, add it here) until melted and combined, cover pastry cream with plastic wrap, and allow to cool completely.
  10. For extra smooth pastry cream, press threw a sieve after it has cooled.
  11. Cover with plastic wrap, and refrigerate for 4 hours or overnight.
  12. Transfer crème pâtissière to a piping bag outfitted with a small 1/8 inch round tip, or filling tip. Keep refrigerated until ready to fill éclairs.
Prepare Pâté Choux:
  1. Preheat oven to 375 degrees.
  2. Line two 12”x17” (2-‘half sheets’) baking pans with silicone baking mats or parchment paper, set aside.
  3. In a medium size saucepan, over MED-HIGH heat, bring water, salted butter, and sugar (or salt, if making savory) just to a boil.
  4. Remove from heat, and add flour all at once.
  5. Vigorously mix with a wooden spoon until the flour has fully incorporated, and the dough forms a ball.
  6. Return to the MED-HIGH heat, and stir constantly for 90 seconds until the ball loosens slightly, and it begins to take on a satiny gloss.
  7. Remove from heat, and stir occasionally, pressing the dough into the sides of the saucepan until the dough is no longer hot, and is just warm to the touch.
  8. Transfer the warm dough to the bowl of a stand mixer, outfitted with the paddle attachment.
  9. Turn mixer to MED and add eggs one at a time, beating to fully incorporate between each egg addition.
  10. Beat 2 minutes longer after the last egg has incorporated.
  11. Transfer dough to a large piping bag, outfitted with a 1/2 inch round pastry tip (pictured in the slideshow above) or a 1/2” star tip. Tighten the bag, and use a twist tie to secure the opening.
Form & Bake Éclairs:
  1. Pipe the pâté choux onto the two lined baking pans: EACH sheet pan should hold 10 -3” piped lines for small 4 inch éclairs.
  2. To pipe lines for éclairs, hold pastry bag at a 45 degree angle, gently squeeze a 3/4”x3” line, pulling up into a little ‘tail’ while releasing pressure. Moisten fingertip with water, and gently press the tail in to smooth it out. Repeat to pipe two columns of five 3” horizontal lines spaced 2 inches apart on each baking sheet.
  3. Bake at 375 degrees for 12 mins, or until a crust forms and they begin to puff. While trying not to keep the oven door open that long, quickly pierce one small hole in each éclair with a wooden skewer or toothpick; this little hole will allow excess steam to release while allowing it enough steam to puff further, close oven door, and bake 12 minutes longer until lightly golden brown.
  4. Remove from oven, and allow them to rest on the sheet pan for 5 minutes, rotate each éclair on to their side, and allow to cool completely (this will assure the keep their shape). Repeat with other sheet pan.
Prepare the Chocolate Ganache:
  1. Pour heavy whipping cream into a microwave safe bowl, microwave on HIGH for 90 seconds (make sure not to scorch cream).
  2. Place chocolate morsels into a medium size bowl, cover with hot cream, and stir until chocolate has dissolved into the hot cream, and the ganache is streak free, and glossy.
  3. Allow to cool and thicken a bit on the counter while you fill the éclairs, giving it a stir from time to time. It will thicken as it stands (about 40 mins). If it thickens to much before you have time to dip the éclairs, remelt in microwave in 10 second intervals, giving a good stir in between.
Fill The Éclairs:
  1. Hold a pâté choux in the palm of your impeccable clean hand, and with the other hand, hold the pastry bag of pastry cream by the base, making sure to tighten bag by twisting base.
  2. Gently press pastry bag tip into the little hole where you poked it with a skewer when they were baking. Give the pastry bag a gentle squeeze to fill éclair; you will feel the éclair give a little resistance when it has filled. Wipe off the bit of pastry cream from the hole.
  3. Place filled éclair onto a sheet pan. Repeat until all 20 éclairs are filled.
  4. Refrigerate filled éclairs for 30 minutes to chill.
Dip Éclairs in Chocolate Ganache:
  1. Line a sheet pan with parchment paper.
  2. Holding the éclair by the sides, dip the ‘hole side’ into ganache halfway to coat the top.
  3. Place dipped éclair onto lined sheet pan ganache side up. Repeat with remaining éclairs. If you wish, you may sprinkle the tops with rainbow sprinkles at this time.
  4. Refrigerate 30 minutes longer to set ganache. Repeat the dipping process to double coat the éclairs.
  5. Chill for 3 hours, or overnight.
  6. Serve chilled.
]]> http://aubreyabouttown.com/recipe/eclairs/feed/ 0 3880 KEFTE (kofta) http://aubreyabouttown.com/recipe/kefte-kofta/ http://aubreyabouttown.com/recipe/kefte-kofta/#respond Sat, 09 Jan 2021 05:27:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3477 These delicious ‘meatballs’ are easily customizable; traditionally made of minced lamb, a combination of lamb & beef, just beef, and even chicken, this delightfully spiced meaty appetizer (meza) is always welcome. Try accompanied by Tzatziki Dip or Classic Hummus, sliced onions, crumbled feta, and lots of fresh pita! Make them a main dish, and serve over Lebanese Rice Pilaf.

  • Kefte (kofta) ingredients
  • Shaped kefte ‘meatballs’
  • Kefte Pita Sandwich served with Tabbouleh
KEFTE (kofta)
Try serving kefte in toasted pita pockets lined with hummus, and stuffed with your favorite fillings like sliced cucumber & tomato, kalamata olives, feta, sliced red onion, alfalfa sprouts, and avocado topped with tzatziki or your favorite Italian vinaigrette.
Servings27 pieces
Prep Time10 mins
Cook Time8 mins
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a 1/2 sheet pan with aluminum foil, fit with a rack.
  3. Peel and chop 2 cloves of garlic, top with 1 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste.
  4. On a box grater, grate one small onion, retain with juice.
  5. In a large bowl, combine ground beef (and/or ground lamb), tahini, grated onion, lemon juice, garlic-salt paste, cinnamon, and cumin.
  6. With impeccably-clean hands, knead meat and spice mixture together until thoroughly combined.
  7. Divide meat mixture into 27 one ounce balls. Roll balls into a 2-1/2 inch “cigars” and place on rack.
  8. Bake in preheated 400 degrees oven for 8 to 10 minutes or until just pink in the center when pierced with a small knife. (Or desired doneness)
]]> http://aubreyabouttown.com/recipe/kefte-kofta/feed/ 0 3477 Tzatziki http://aubreyabouttown.com/recipe/tzatziki/ http://aubreyabouttown.com/recipe/tzatziki/#respond Fri, 08 Jan 2021 11:42:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3465 Originating in Turkey during the Ottoman Empire, tzatziki, a cucumber-yogurt dip has become a traditional favorite in Greece, and throughout Southeastern Europe, and the Middle East.

  • Grating English (seedless) cucumber
  • Squeezing liquid from grated cucumber
Tzatziki
Incredibly zesty, tzatziki is traditionally served as a dip for pita & flatbreads, chips & crudités, sandwiches, and with roast lamb, and on fish & steamed vegetables.
Ingredients
Instructions
  1. Against a box grater, grate cucumber into a bowl.
  2. With clean hands, strongly squeeze shredded cucumber to release all the liquid. Place pressed cucumber into a medium-sized bowl. Discard (or drink) cucumber juice.
  3. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to the shredded cucumber.
  4. To the cucumber-garlic mixture, mix in Greek yogurt, minced (or dried) dill, lemon juice, olive oil, and ground white pepper.
  5. Taste, and adjust salt if necessary.
  6. Refrigerate at least 1 hour before serving.
]]> http://aubreyabouttown.com/recipe/tzatziki/feed/ 0 3465 Classic Soft Dinner Rolls http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/ http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/#respond Thu, 24 Dec 2020 00:43:53 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3369 Soft, buttery, warm, and spongey, this quick version of the nostalgic American roll beckons the moment you smell the aroma from the oven. 

The Classic Soft Dinner Roll & Whipped Butter.


Synonymous with Thanksgiving and Christmas, this classic special occasion family favorite takes only 90 minutes to prepare, so you can enjoy them fresh on any day of the week. No special occasion necessary!

Classic Soft Dinner Rolls
Though, best served right from the oven, these are a perfect do-ahead the day before, just store in gallon-sized zipper bags once cooled. Warm on a sheet pan 3 minutes in a 325 degree oven; they also freeze beautifully, and go from freezer-to oven-to table in just eight minutes, so they’re always on hand!
Servings20 rolls
Prep Time10 mins
Cook Time14 mins
Passive Time70 mins
Ingredients
Instructions
  1. To the bowl of a stand mixer outfitted with the dough hook attachment, on LOW speed, mix together 3 cups of the flour, instant yeast, dried milk powder, sugar, and salt until combined (about 30 seconds).
  2. Continuing on LOW, to the flour/yeast mixture, add warm milk, beaten egg, and cubed butter, mix until combined, and butter has melted and has fully incorporated - being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  3. Increase mixer speed to MED, and knead dough for 3 minutes.
  4. In the meantime, with the butter for greasing, butter a large mixing/bread bowl, set aside.
  5. Lower mixer speed to LOW, and slowly add the remaining 1 cup of flour, scraping the bottom and sides of bowl with a rubber spatula.
  6. Return speed to MED, and continue to knead dough for 3 minutes, and the dough forms a soft ball, and pulls away from the bowl. The dough should be elastic, and tacky to the touch.
  7. Transfer dough to the large buttered bowl, cover with a kitchen towel, and place in a draft-free room temperature place to proof (rise) for 40 minutes, and the dough has doubled in size (I use the cooled oven for this).
  8. Line the bottom of a 15-1/2” x 12” sheet pan with parchment paper.
  9. Punch down dough to deflate, form 20 golf ball-sized balls (about 2-ounces each). Roll in between hands to form a perfect ball, pulling smooth to a pinch
  10. Place dough ball pinched-side down on to the cookie sheet, spacing 1-inch apart - 5 balls lengthwise, 4 across. Cover lightly with plastic wrap, allow to proof 30 minutes longer, or until dough balls have doubled in size.
  11. Preheat oven to 350.
  12. Bake on middle rack for 14 min, or until tops have turned a rich golden brown.
  13. Immediately, and generously spoon or brush the top of each roll with melted salted butter.
  14. Serve hot.
  15. If freezing, allow to cool completely before storing in airtight zipper storage bags. Keeps 3 weeks. To warm frozen rolls, place frozen rolls on a baking sheet, and loosely cover with foil (to keep in moisture), warm in a preheated 325 oven for 8 minutes.
Recipe Notes

For a welcomed addition to breakfast or brunch, serve rolls with Strawberry Butter. To make, whisk together 1 cup (8oz/2 sticks) softened unsalted butter with 1/2 cup strawberry jam or preserves (or any flavor you like) until fully combined and fluffy (about 2 mins). Serve over hot rolls. Keep Strawberry Butter refrigerated. Makes 12 ounces. 

]]> http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/feed/ 0 3369 Thanksgiving: Grand Marnier Cranberry Relish http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/ http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/#respond Mon, 23 Nov 2020 09:39:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3127 With Thanksgiving, and with the recipes we love, holds traditions that nurture nostalgia within us all. One Thanksgiving tradition I honour year after year, is making this cranberry relish to start off the Thanksgiving cooking.

Grand Marnier Cranberry Relish
The classic accompaniment to Roast Turkey. I worked out the basics for you; the perfect balance of sweet & tart, and a velvety texture to satisfy everyone - including the die-hard fans of the ‘slop ‘n slice’ jelly variety. You’ve got the basics, so make it your own! Fold in chopped pecans or walnuts for crunch, add mandarin oranges, raisins, currants, or dried cherries if chewy suits your tastes. And a little extra brandy at the end for a bit more sophistication!
Servings1 quart
Prep Time3 mins
Cook Time30 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a 4-quart saucepan, over MEDIUM heat, add: ONE 12-ounce bag fresh cranberries, sugar, orange zest, 1/3 cup orange juice, and water.
  2. Simmer over MEDIUM heat for 10 mins, stirring occasionally, using the back of a wooden spoon or heat-resistant rubber spatula to gently press cranberries against the side of the pan to gently pop them, if they hadn’t popped on their own while simmering.
  3. Stir in cinnamon, and continue to simmer until the natural pectin in the cranberries has thickened, and it coats the back of a spoon.
  4. Stir in the other 1/3 cup orange juice, and the remaining 12-ounce bag of cranberries.
  5. Reduce heat to MED-LOW, and continue to simmer for another 15 minutes, stirring and pressing cranberries, as above.
  6. Simmer 10 minutes longer, or until it’s the consistency of apple sauce.
  7. Stir in Grand Marnier liquor, and simmer 5 mins longer to cook out alcohol.
  8. Remove from heat. Stir in vanilla extract.
  9. Allow to cool to room temperature, store in 32oz plastic container. The natural pectin in the cranberries will further set the relish during refrigeration. Refrigerate at least 1 hour. In a jar or airtight container, the cranberry relish will keep up to a month.
Recipe Notes

Cranberry Relish is also delicious with cheese. Serve a small bowl to accompany your cheese board, as one would chutney.

Slice the top rind from a wheel of Brie to expose the cheese, spread a thick layer Grand Marnier Cranberry Relish on top. Serve with sliced baguette. 

]]> http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/feed/ 0 3127 Curried Beef Meatballs & Ginger Couscous http://aubreyabouttown.com/recipe/curried-beef-meatballs-ginger-couscous/ http://aubreyabouttown.com/recipe/curried-beef-meatballs-ginger-couscous/#respond Thu, 19 Nov 2020 22:46:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3063 This crowd-pleasing dish has great flavour and versatility. Serve as a quick midweek supper, an easy do-ahead for a special occasion buffet, or omit the pearl onions, peas, peppers, and couscous all-together for an addicting mouth-popping ‘Curried Meatballs & Mushrooms’ hors d’oeuvres at your next cocktail party.

Curried Beef Meatballs & Ginger Couscous
Full of flavour, and as the curry, garlic, onions, and ginger simmer away, it’s an absolutely sure-fire way to fill the house with warm exotic scents, exciting guests for the meal to come.
Servings4 servings
Prep Time15 mins
Cook Time45 mins
Passive Time1 hour
Ingredients
Beef Meatballs
Curried Beef Meatballs
Ginger Couscous
Instructions
To Prepare Meatballs
  1. Peel garlic cloves, and rough chop. Top with kosher salt. Using the side of a kitchen knife, press salt into garlic, rubbing knife back & forth to make a salty garlic paste. Divide the salty garlic paste into two, set aside.
  2. In a medium bowl, with a box grater, grate shallots to a watery paste-like consistency.
  3. Add ground beef, pecorino, Worcestershire, steak sauce, ground black pepper, and half of the divided salty garlic paste.
  4. With impeccably clean hands, knead meatball mixture until well combined (about two mins.)
  5. Using a 1-ounce ice cream scoop, form mixture into 20 small meatballs, roll each ball in the palm of your hands to round them out.
  6. Place formed meatballs on to a plate, cover loosely with plastic wrap, and refrigerate 1 hour.
  7. Preheat oven to 400 degrees.
  8. Line a sheet pan with aluminum foil, fit with a rack.
  9. Line-up meatballs on rack.
  10. Bake for 20 minutes or until they’ve shrunk in size, and have browned.
  11. Flip each meatball. (Flipping the meatballs will keep them from sticking to the rack as they cool.)
  12. Set aside to cool. Prepare Curried Beef Meatballs.
To Prepare Curried Beef Meatballs
  1. In a large mixing bowl, stir to dissolve corn starch in to 1-quart chicken stock, set aside.
  2. Heat 2 tablespoons olive oil in a 12-inch skillet over MED-HIGH heat.
  3. Add diced onion and sauté until translucent, and the edges just begin to golden.
  4. Add the other half of the salty garlic paste, curry powder, turmeric, and black pepper and stir until the garlic paste and spices begin to melt into the sautéed onions.
  5. While slowly whisking, pour the chicken stock mixture into sautéed onions.
  6. Whisk until sauce begins to thicken, lower heat to MED-LOW, simmer for 5 minutes, stirring occasionally.
  7. Transfer sauce to the pitcher of a blender, cover, and blend until smooth.
  8. Transfer back to the skillet, add whole mushrooms, increase heat to MEDIUM, and stirring occasionally, simmer sauce until mushrooms have shrunken a bit, and the sauce has thickened.
  9. To thickened sauce, add meatballs, julienned red peppers, pearl onions, and peas.
  10. Simmer 8 minutes longer, or until red peppers have softened slightly, and everything has heated through. Cover with lid, and keep hot on LOW heat while you Prepare the Ginger Couscous.
To Prepare Ginger Couscous
  1. Cut one 2-inch finger from a hand of ginger.
  2. Using the tip of a teaspoon or a vegetable peeler, scrape out skin from ginger.
  3. Against a microplane or ginger root grater, grate ginger into a tablespoon of paste.
  4. In a small saucepan, over MED-HIGH heat, bring chicken stock, butter, salt, and grated ginger just to a boil.
  5. Stir in couscous and parsley, cover with a lid and remove from heat. Let sit covered and undisturbed for 5 minutes.
  6. Gently fluff with a fork.
To Serve
  1. For family or buffet service, arrange fluffed couscous into a layer mound onto a large pasta bowl or platter.
  2. Arrange meatballs atop couscous, spoon sauce & vegetables over top.
  3. Top with fresh chopped cilantro (optional).
  4. Or plate in the same fashion on individual shallow pasta bowls, with 5 meatballs per serving (as pictured).
  5. Serves 4.
Recipe Notes

For a marvelous hot hors d’oeuvres, follow the steps above, omitting the pearl onions, red peppers, and peas (and couscous). Serve in a candle-warming chafer with fun cocktail picks. Watch guests make a ‘B-line’ from across the room!

Curry Powder

I use “S & B Oriental Curry Powder” from Japan. It’s available at fine food grocers, or online.

S & B Oriental Curry Powder

]]> http://aubreyabouttown.com/recipe/curried-beef-meatballs-ginger-couscous/feed/ 0 3063 How to Polish Silver: Easiest Method http://aubreyabouttown.com/2020/11/17/how-to-polish-silver-easiest-method/ Tue, 17 Nov 2020 23:18:19 +0000 http://aubreyabouttown.com/?p=2965 Hosting season is upon us. And as tradition dictates, here goes my annual tip on getting that gawd-awful tarnish off your silver!

This is hands-down the simplest method to polish your silver. See how easy it is to polish this tea compost in just over 1 minute.

You’ll Need:

  • A large pot
  • Aluminum foil
  • Sodium Bicarbonate (baking soda)
  • Water
  • Kitchen towels
  • Tongs

Method:

  1. Line a pot (large-enough to fit your silver) with aluminum foil, and drop a ball of foil in the pot.
  2. Fill pot with water, allowing for displacement to accommodate your silver, and bring to a low simmer.
  3. Add 1 heaping tablespoon of sodium bicarbonate (baking soda). Carefully lower your silver into water.
  4. Make sure silver is in physical contact with aluminum foil, using the foil ball to insure contact. The tarnish will chemically transfer itself from the silver to the aluminum foil.
  5. Allow silver (while in contact with foil) to sit submerged in low-simmering sodium bicarbonate-infused water for 15 seconds.
  6. With tongs, CAREFULLY remove silver to a clean and grease-free kitchen towel to cool.
  7. Rinse off white film residue from silver with cool clean water, dry with a fresh towel – gently buff to a shine.
  8. Discard tarnished foil, and repeat process with fresh foil and baking soda for the next piece of silver.

Note:

Use a roasting pan sat over two burners instead of a pot to accommodate your entire set (up to a setting for twelve) of silver flatware.

]]> 2965 Aubrey’s Classic Pumpkin Cheesecake http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/ http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/#respond Thu, 22 Oct 2020 02:33:25 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2822 I’ve been baking this autumnal classic for years, and it has been a crowd favorite for just as long. It travels beautifully for when you’re called upon to bring the Thanksgiving dessert, and ships effortlessly for those homemade holiday gifts. See notes at the bottom of page for gift giving tips!

Classic Pumpkin Cheesecake
Servings10 slices
Prep Time30 mins
Cook Time45 mins
Passive Time8-10 hours
Ingredients
Cinnamon-Graham Crust
Pumpkin Cheesecake Filling
Vanilla Cheesecake Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  3. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  4. To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, sugar, and cinnamon. Press air from bag, and seal.
  5. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
  6. Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  7. Evenly disperse crust mixture into the bottom of prepared springform pan.
  8. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and eventually press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
  9. Bake in preheated 350 degrees oven for 12 mins.
  10. Transfer pan to a rack, let cool completely.
  11. Prepare Pumpkin Cheesecake Filling.
To Prepare The Pumpkin Cheesecake
  1. Adjust oven temperature to 325 degrees.
  2. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, heavy cream, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  3. Mix in pumpkin, flour, and cornstarch, pumpkin pie spice, and nutmeg into cream cheese mixture, combine until no streaks of white batter remain.
  4. Add eggs one at a time, mixing well after each addition.
  5. Place prepared crust on a baking sheet.
  6. Pour cheesecake filling over crust, (1/4 inch from the top to allow for a slight rise) using an off-set spatula to evenly spread out filling.
  7. Place on your oven’s center rack, and bake for 45 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled.
  8. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar.
  9. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
  10. Refrigerate cheesecake for at least 4 hours or better, overnight.
  11. Center the Vanilla Cheesecake Topping in on large dollop on top of the center of the cheesecake, from the center out, with an off-set spatula, evenly spread over the top of the cheesecake.
  12. Refrigerate 2 hours longer. Serves 10.
To Prepare Topping
  1. Mix ingredients together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. With an off-set spatula, spread topping evenly over the cheesecake, refrigerate two hours to set.
Recipe Notes

Cheesecake freezes beautifully, and it one of the easiest cakes to ship - and who wouldn’t want to receive one?

These 7-1/4 inch oven-safe paper ‘Panettone‘ pans are perfect for presenting and giving your pumpkin cheesecake. Just use them as you would a springform pan. They even have a pull tab to easily remove the cake. They are available on Amazon. 

7-1/4 inch oven-safe paper Panettone pan

]]> http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/feed/ 0 2822 Haute Living Magazine Feature: Meyer Lemon Squares http://aubreyabouttown.com/recipe/meyer-lemon-squares/ http://aubreyabouttown.com/recipe/meyer-lemon-squares/#respond Sat, 11 Jul 2020 22:18:48 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1859 I was delighted when Haute Living Magazine asked me to share one of my quintessential summer favorite recipes, my Meyer Lemon Squares In their inaugural ‘Haute Kitchen’ section in their July/August 2020 issue. I hope you enjoy these refreshing and tart treats! To read my feature in Haute Living, CLICK HERE.

Meyer Lemon Squares
When my friends, Gil & Kyle lovingly surprised me with a sack of Meyer lemons from their tree, I just had to bake something as sweet as their gesture. The use of Meyer lemons in these zesty squares makes for a marvelous alternative to the traditional lemon. Try with regular lemons, limes, oranges, or any citrus you may have!
Servings16 squares
Prep Time20 mins.
Cook Time20 mins.
Passive Time2 hours
Ingredients
For the Cookie Crust
For the Meyer Lemon Filling
Instructions
To Prepare Cookie Crust
  1. Preheat oven to 350 degrees. Line a 8x8” square cake pan with parchment paper.
  2. In a medium bowl, combine cookie crumbs, flour, and sugar.
  3. Stir in melted butter until mixture resembles wet course sand.
  4. Evenly distribute crust mixture in the bottom of the parchment-lined pan. Press crust mixture to compact.
  5. Bake in 350 oven for 12 mins. Remove. Allow to cool completely.
To Prepare Meyer Lemon Filling
  1. Lower oven temperature to 325 degrees.
  2. In a medium bowl, combine sweetened condensed milk, lemon juice, egg yolks, and lemon zest. Mix well.
  3. Pour lemon filling over cooled crust.
  4. Bake in 325 oven for 20 minutes, or until the lemon has a slight jiggle when gently shaken. Remove from oven to a rack to cool.
  5. Cool completely to room temperature, then refrigerate at least 4 hours until set.
  6. Gently lift from parchment paper out of pan and on to a work surface.
  7. Through a sifter, evenly sift A generous layer of confectioners sugar over cooled lemon filling. Cut into 16 2x2-inch squares.
  8. Serve chilled.
Recipe Notes

* I use 24 “Coconut Cocadas” by ‘Mother’s’ brand cookies to make the crust. Seal the coconut cookies (or shortbread cookies) in a large plastic zipper bag and crush into crumbs using a rolling pin or wine bottle.

 

For a perfect addition to your Afternoon Tea service, an 8 by 8-inch pan will yield 24 tea-size Meyer lemon bars. Serve individually in paper cups.  

]]> http://aubreyabouttown.com/recipe/meyer-lemon-squares/feed/ 0 1859 Port-Cheddar Pecan Ball http://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/ http://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/#respond Wed, 03 Jun 2020 11:03:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2585 Happy Hour just got that much more happier. The savory and addictive Port Cheddar is the perfect addition to your cocktail hour cheeseboard.

  • Step 4: Port-Shallot Reduction
  • Step 6: Smooth Cheddar Mixture
  • Step 7: Divide Cheddar Mixture, Add Port to Half.
  • Assembly, Step 2
  • Assembly, Step 3
  • Assembly, Step 4 – Roll in pecans
Port-Cheddar Pecan Ball
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Spread pecans on a parchment lined baking sheet, toast in preheated oven for 6 minutes.
  3. Transfer toasted pecans to a plate to cool for 20 minutes.
  4. With a sharp knife, finely chop cooled pecans. Set aside.
  5. In a small saucepan, over medium heat, simmer minced shallots and port wine for 20 minutes, or until reduced and only 1-1/2 tbsps of liquid remain and shallots have become dark purple in colour. Transfer to a small bowl to cool.
  6. On a box grater or in food processor outfitted with the shredding blade, shred cheddar cheese. Set aside.
  7. In a food processor, outfitted with the regular blade, add shredded cheddar, cream cheese, heavy cream, granulated onion, granulated garlic, and salt.
  8. Occasionally scraping the sides of the bowl with a rubber spatula, process until very smooth.
  9. Divide cheddar mixture evenly between two small bowls. Add cooled port-shallot reduction to one of the cheddar mixtures and mix until fully blended - it should have turned purple in colour.
  10. Cover both bowls with plant wrap, refrigerate until they’ve completely set and are somewhat firm (about two hours or overnight).
To Assemble Port-Cheddar Pecan Ball:
  1. Lay out a square piece of plastic wrap onto the work service.
  2. Using a table spoon, scoop out a heaping spoonful of the plain cheddar mixture, then scoop a spoonful of the port cheese mixture, alternating cheddar and port cheese mixtures, building a pile of spoonfuls.
  3. Pull up edges of plastic wrap, and twist ends together forming a orange and purple marbleized ball wrapped in plastic.
  4. Refrigerate another hour in a ball shape to firm up.
  5. Pour chopped toasted pecans onto the work surface and roll cheese ball into pecans to cover completely. Wrap in plastic and refrigerate until ready to serve.
  6. Unwrap cheese ball serve on a cheeseboard or platter. Serve with sliced baguette and assorted crackers.
Recipe Notes

Alternatively, omit pecans, and store and serve Port Cheddar spread in a ceramic cheese crock.

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