What a red letter weekend: my 34th birthday! I woke up to coffee and red roses and eggs benedict made by KP. Lately we have been sprinkling Pereg Hawai’j spice in our coffee, which adds a wintery warm spice flavor of cardamom, clove and ginger.
Then I had a spa day at the Ritz downtown.
Dinner at Compere Lapin, my favorite restaurant of all time.
Cake and wine after that at the Wine Institute of New Orleans, with chocolate doberge cake from the Bakery Bar. And I got to eat the candle! Brilliant innovation by Let Them Eat Candles. Thank you for the birthday treat!
They would go great in this wintery cheesecake.
Ginger-Cider Cheesecake
Adapted from Better Homes and Gardens
30 gingersnap cookies (7 ounces)
1 tablespoon granulated sugar
¼ cup butter, melted
3 8-ounce packages cream cheese, softened
¾ cup granulated sugar
½ cup packed brown sugar
3 tablespoons all-purpose flour
1 ½ cups apple cider
3 eggs, lightly beaten
¼ cup finely chopped candied ginger
2 tablespoons grated fresh ginger
1 tsp Pereg Hawai’j spice
Gingersnap cookies
1 cup cranberries
Sage leaves
Preheat oven to 350 degrees F. For crust, place 30 cookies in a food processor; cover and process until fine. Add 1 tablespoon sugar and butter; process until combined. Press mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan; set aside.
For filling, in a large bowl beat cream cheese, 1/2 cup sugar, 1/2 cup brown sugar, and flour with an electric mixer until smooth. Beat in 1/2 cup cider just until combined. Stir in eggs, candied ginger, and fresh ginger. Pour into crust-lined pan. Arrange gingersnap cookies over top. Place on a rimmed baking sheet. Bake for 45 to 50 minutes or until edges puff and center appears nearly set.
Cool in pan on a wire rack for 15 minutes. Use a knife to loosen sides of cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool completely. Cover and chill 3 to 4 hours before serving.
For glaze, place remaining cider, cranberries, and remaining 1/4 cup sugar in a small saucepan. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, for 25 minutes or until syrupy. Cool. Spoon over top of cheesecake and garnish with sage.
I didn’t pick a very deep pan, so I ended up having to make another batch of crust, and I made a bunch of little personalized tart pan cheesecakes, which were a hit!
Or the edible candles could go in these Sugar Bowl Bakery Brownie Bites (perfect portion-control size for a lunch time treat, individually wrapped).
My other recent obsession are these Quinoa Krunch treats—reminds me of the cereal I used to eat when I was a kid, back when it seemed everyone gave children candy for breakfast. These are dessert, but a pretty righteous dessert. They are slathered in dark chocolate, and are vegan, and gluten free.
