PUMPKIN CHEESECAKE, Streusel-topped

Streusel-topped Pumpkin Cheesecake

Twelve Servings

Pre-heat oven to 350 degrees

The Ginger-Pecan Crust:

1 1/4 c gluten-free gingersnap cookies

1/4 c granulated sugar

½ c finely chopped pecans

4 T unsalted butter, melted

Mix all four ingredients well and pour into the bottom of a nine-inch, non-stick spring-form pan.  Using the back of a tablespoon, pat the crust down firmly.  Bake for ten minutes. Remove the pan and place it on a cookie tray.  Leave the oven on.

The Pumpkin Cheesecake Filling:

4 pkgs. 8oz. Philadelphia-brand bar cream cheese, leave out of the refrigerator to soften

1 1/4 c granulated sugar

3 T Bob’s Red Mill gluten-free all purpose flout

1 c canned pumpkin puree

½ t each ground nutmeg
 and ground cinnamon

¼  t each ground cloves and powdered ginger

1 T gluten-free vanilla extract

½ t salt

4 large eggs at room temperature

Beat the cream cheese and sugar on the lowest setting of an electric mixer until the mixture is smooth.  Slowly incorporate the flour being careful not to over do it.  Add the puree, spices, vanilla and salt and mix gently until smooth.  Incorporate the eggs one at a time.

Pour the cheesecake mixture into the pan on top of the crust.  Place in the center of the oven on the cookie tray and reduce the heat to 300 degrees after you close the oven door.  Do not open the oven after this until the cheesecake is done.  Bake for 45 minutes at 300 degrees and then turn off the oven, leaving the cake in it for two hours. Again, be sure not to open the oven.

After two hours, remove the cheesecake from the oven and allow it to cool complete.  When it is completely cool, cover it with plastic wrap and refrigerate until cold, at least four-to-five hours, but overnight is best. When ready to serve prepare the streusel.

The Streusel Topping:

1 ½ c finely chopped pecans

6 T ice cold butter

¼ t each cinnamon and powdered ginger

Put the sugar and butter in a bowl and with a fork mash it working it until it looks like meal.  Add the pecans and toss.  Add the cinnamon and ginger and toss.  To serve, remove the outer ring of the spring-from the cheesecake.  Gently spread the streusel over the top.

Optional:  Create a decorative edge with home-made whipped cream and, about an inch apart, place pecan halves, plain or sugared. (As an alternative to home-made whipped cream, there is a soy whipped cream with a corn-based malto dextrin that would be okay for people with Celiac Disease.  As always, read the label.)

HAPPY THANKSGIVING!

… AND FOR THOSE WHO DON’T CELEBRATE, MAY YOU STILL HAVE MUCH FOR WHICH TO BE GRATEFUL.

A gluten-free holiday recipe.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product. 

CHEESE RECALL, U.S.A. - Denver, CO

Denver - State health department officials are warning consumers who purchased Mauri Gorgonzola cheese with sell by dates January 13, 2011, and January 14, 2011, that the product has been recalled by the distributor, DPI Specialty Foods of Tualatin, Ore., because E. coli O157:H7 was found in an unopened package tested at the state health department's laboratory.

When notified of the positive result on Wednesday, the company immediately recalled the cheese.

The cheese was distributed only to Costco stores in Colorado. Mauri Gorgonzola cheese is packaged in clear plastic in approximately 1 lb. wedges. The recalled cheese can be identified by the following information contained on a white sticker on the package: "DISTRIBUTED BY DPI Specialty Foods Tualatin, OR, ITALY 34449" with sell by dates of "01/13/11" or "01/14/11." The Costco item number is 34449.

Consumers who have any of this cheese should not eat it. They should return it to the place of purchase or dispose of it in a closed plastic bag and place it in a sealed trash can to prevent people or animals, including wild animals, from eating the product.

Colorado and several other state health departments, the CDC, and the FDA have been investigating an outbreak of E. coli O157:H7 infections among people who sampled or purchased cheeses that were part of a "Cheese Road Show" at Costco stores Oct. 14-17.

The gorgonzola cheese was tested as part of this outbreak investigation. However, the DNA fingerprint of this cheese does not match the outbreak strain and appears to be a separate incident. To date, no illnesses associated with this gorgonzola cheese have been identified; however, consumers are cautioned not to eat this cheese.

Most people infected with E. coli O157:H7 develop diarrhea and abdominal cramps, but some illnesses may last longer and can be more severe. While most people recover within a week, some may develop a severe infection. Rarely, a type of kidney failure called hemolytic uremic syndrome can occur (as symptoms of diarrhea improve); this can happen at any age but is most common in children under 5 years old and in older adults. People with hemolytic uremic syndrome should be hospitalized immediately, as their kidneys may stop working and they may be at risk for other serious health problems.

State health officials urged individuals experiencing signs or symptoms of E. coli O157:H7 to immediately contact their health care provider. Health care providers also should immediately report any suspected infection to state or local public health authorities.

Costco has removed the cheese from its stores and using card purchase records, has notified consumers by phone of the situation.

Consumers with questions may contact DPI Specialty Foods at 1-800-597-3876.

ARTICHOKE CHEESE SQUARES, retro '80s - great holiday potluck or canape

This is a quick, easy, moderately priced dish that lends itself well to holiday potlucks, company canapes, and is easily portable and packable lunches. It also uses standard staples that you may have in your kitchen for quick fixing when necessary or desired.

2-6 1/2 oz. jars of marinated artichoke hearts
3/4 cups white onion, small dice
2 stripes of gluten-free bacon (crumbled) or 1/4 cup gluten free ham (minced)
1/4 gluten-free breadcrumbs
4 large omega-three eggs, well beaten
1 teaspoon gluten-free Italian seasoning (try Penzey's)
2 cups grated cheddar cheese, best quality you can afford
2 cloves garlic, minced or crushed and chopped
1/2 cup fresh parsley, finely chopped
1 1/2 teaspoons fish sauce*
Salt and Pepper to taste

Drain the marinating liquid from the jars of artichokes. Pour it into a saute pan and saute the onion and garlic in it. Cool.

When the onions and garlic are cool. Mix them together with the rest of the ingredients and poor into a greased pan, 11" x 7".  Bake for half-an-hour in an 325 degree F oven that has been preheated for at least fifteen minutes. It should be firm, but don't let it dry out.  Cool. Cut into squares and serve cold or at room temperature.

*Originally this recipe called for Worcestershire Sauce, which is made with malt vinegar. Malt vinegar is made from barley and therefor unsuitable for people with Celiac disease or gluten sensitivity.  Since Worcestershire Sauce is made with anchovy, we thought Asian Fish Sauce might be a reasonable substitute. We found Thai Kitchen has a number of gluten-free products that are marked as such.

A gluten-free holiday recipe.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product. 

MAC AND CHEESE WITH BUTTERNUT SQUASH (via Buttercup600s Blog)

This recipe (below) from our Awesome in Australia blogger-poet friend, Amanda, at Buttercup600. Recommend her site. It's rich in music, art, poetry, and good food . . . what more could you want?

This recipe is reminiscent of the pumpkin and butternut squash ravioli that old friends in Brooklyn used to make . . . but it's a lot easier to prepare. For my wheat-and-gluten free version I substituted the following:
- Pacific Natural Foods Free-Range Chicken Broth, gluten-free
- Organic Valley Milk, gluten-free
-Bob's Red Mill All-Purpose Flour, wheat-and-gluten free
- Mi-Del Gluten-free ginger snaps, wheat-and-gluten free (but not manufactured in a dedicated facility)
- and Trader Joe's brown rice pasta.
Perfectly wonderful. Try it. Thanks, Amanda.

Amanda's Mac and Cheese with Butternut Squash follows:

Butternut squash is one of my favorite ingredients to work with during the fall and winter because it just exudes a sweet, hearty, warmth. When it’s roasted, all the sugars caramelize and the flavor of the squash is intensified. Pair it with the other star ingredient in this dish, the aged Gouda, and we have ourselves a sweet-and-savory home run! The technique to making this dish is pretty standard as far as mac and cheese goes. After sautéing th … Read More