Fall

Who doesn't love pumpkin cheesecake (a million hands just went up, right?).  And who wouldn't love pumpkin cheesecake with a gingersnap-pecan crust?  Well you've come to the right place.

I often prefer pumpkin cheesecake to pumpkin pie at Thanksgiving, it has such a creamy, yummy texture and is a good addition to all the other desserts I will be making for the Thanksgiving dessert buffet.

Pumpkin Cheesecake

Crust:
1-1/2 cups gingersnap cookie crumbs
1/2 cup finely chopped pecans
6 Tablespoons unsalted butter, melted
1/4 cup sugar

Pumpkin is still going to be with us for the next month and I want to capitalize on all that it has to offer.  As I start to plan my Thanksgiving feast, in my head, I take into consideration all the wonderful flavors of the season; pumpkin, chestnuts, sweet potatoes, corn, cranberries, brussel sprouts, citrus, apples, pears, pecans, baby squash, beets, and so much more.

Right after Halloween (like now), I start to mull through magazines (new and old), cook books, the Internet, and my friend’s blogs. Each year, I like to try new potato dishes, vegetables, biscuits, savory puddings, breads, and quick breads.  I came across this recipe on Molly’s blog,  Orangette, and ironically I had this recipe earmarked in one of my books, The New Joy of Cooking.  It was a sign.  I had to try it.

I had a bit of left over pumpkin puree in the fridge and this was a great way for it to not go to waste.  I love making quick breads and muffins.  Generally, when making both of these, one could easily use things found in your very own pantry.  It is a great way to whip up an after school snack, a quick early morning breakfast for the kids and both really take no time at all.

I love this bread.  The original recipe called for golden raisins, but I immediately knew I wanted to replace the raisins with cranberries. The pumpkin flavor is not overwhelming, the cranberries add just the right tartness and the hazelnuts add the perfect crunch.  This is not only going to be a staple in our home this holiday season, but I already see it wrapped and packaged as gifts for friends and neighbors.

As apple picking season approaches, I’m reminded of this all time family favorite cake. My sister has been making a version of this cake for as long as I can remember. It’s often referred to as “Jewish Apple Cake” (probably due to the fact that the recipe is completely dairy-free – it uses orange juice instead of milk and oil instead of butter) and there are hundreds of recipes on the internet for it. It makes an excellent coffee cake and freezes well too.

Fall Harvest Cinnamon Apple Cake

4 apples – peeled, cored and thinly sliced
2 teaspoons ground cinnamon
1/4 cup sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon soda
1/2 teaspoon cinnamon
1¾ cups sugar
1 cup vegetable oil
4 eggs
1/2 cup orange juice (freshly squeezed is best)
2 teaspoons vanilla extract

This is the time of year when pork and apples are synonymous with the cooler weather. What is it that makes us crave a dish like this in the Fall? It must be apple season, my favorite time of year. I am so glad to have the Honeycrisp apples back in the stores, they are truly my favorite.

Pork cutlets are also perfect for family dinners. Kids seem to love them because they are mild and can be flavored mildly to their liking. They also take a very short time to cook, which means they will not turn into rubber. I like to keep pork cutlets in the freezer, they thaw quickly and meld easily with any sauces or gravies you might have on hand. Its perfect for those nights when time is of the essence.

This recipe makes enough for leftovers the next day.Take it to work with you in microwavable tupperware or slip the pork between two slices of bread for an awesome sandwich. The pork and the apples reheated well the next day.