Saturday, October 15, 2011

Pumpkin Molasses Cheesecake

Pumpkin Molasses Cheesecake

We love molasses in the South. One of my favorite things I loved to eat as a little boy was grits and molasses, and biscuits with a hole poked in the middle and molasses poured in the hole. As a matter of fact I still love it to this day. Now here's a molasses-lover's recipe for pumpkin molasses cheesecake. Hmmm, hmmm. Need I say more? Hey, its almost Thanksgiving - give her a try!

Crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup finely chopped toasted pecans
  • 2 tablespoons sugar
  • 1/3 cup melted unsalted butter
Filling:
  • 3 (8-ounce) packages light cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons molasses
  • 1 cup canned pumpkin
  • 2/3 cup heavy cream
  • Maple syrup (optional)
Preheat oven to 325F. To prepare the crust, combine crumbs, pecans, sugar and butter in a large bowl. Press evenly on bottom and 1 inch up the sides of a 9-inch springform pan.

To prepare the filling, in a large mixing bowl beat cream cheese with a mixer until smooth. Add sugar, eggs, flour, cinnamon, ginger, nutmeg and molasses; beat until evenly blended. Beat in pumpkin and cream. Pour into crust. Place pan on baking sheet. Bake 50 minutes or until nearly set. Turn oven off and leave cake in oven with door closed 1 hour.

Remove from oven and run a knife around edge of cake to loosen from pan. Cool to room temperature on a wire rack. Refrigerate 8 hours to overnight.

To serve, remove springform side. Drizzle with maple syrup if desired. Serves 14.

Dr Pepper Tenderloin

Dr Pepper Tenderloin

You have to try this pork tenderloin with Dr Pepper barbecue sauce. It is surprisingly delicious and you will find yourself craving leftovers at 10, 2 and 4. Leftover barbecue sauce is great for pulled pork sandwiches, chicken, shrimp, hot dogs, barbecue pizza, burgers or baked beans.

For the sauce:
  • 4 tablespoons butter
  • 1 large yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1 cup ketchup
  • 3 tablespoons tomato paste
  • One 12 ounce can Dr Pepper soda (about 1 3/4 cups)
  • 1/2 cup cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground chili powder
  • 1 teaspoon white pepper
  • 1 teaspoon salt
For the tenderloins:
  • 2 pork tenderloins (1 1/3 pounds each)
  • Olive oil
  • Salt
  • Black pepper (cracked pepper is best) or your favorite barbecue rub
In a heavy saucepan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent, about 10 minutes. Add the remaining sauce ingredients and simmer for about 15 minutes.

Continue cooking until the sauce begins to thicken, about another 20 to 30 minutes. Taste and adjust seasonings with salt and pepper.

Let the sauce cool for about 10 minutes, or until it is warm but no longer hot. Using a blender, purée the sauce. Let cool and, if not using immediately, pour into a clean glass jar. The sauce can be made in advance and refrigerated for 2 weeks.

To grill the pork, heat the grill to medium. Wrap the tenderloins in paper towels to remove any surface moisture. This will help you to get great grill marks. Brush the dry meat with olive oil, then season with salt and pepper. Place the meat directly over the heat to sear. Grill for 2 to 3 minutes, turning once or twice, or until you get good grill marks.

Switch to medium indirect heat and move the meat to the center of the cooking grate and cook for 30 to 35 minutes total, turning once during cooking and brushing with the barbecue sauce every 5 to 7 minutes until the tenderloins are done and the sauce has created a glaze. If you have a meat thermometer, make sure the tenderloins read 145 degrees F at the thickest part.

Remove the tenderloins from the grill, allow them to rest for 5 to 10 minutes, then slice against the grain. Start to finish: 1 1/2 hours. 

Serves 6