Cranberry Orange Cheesecake with Cardamom




Cranberry Orange Cheesecake with Cardamom

 

Happy Thanksgiving to All!

Here's a sneak peek at a photo from my soon to be published cookbook, 52 Weeks of Cheesecake. 

I've been working on the cookbook ever since closing Wisconsin Cheesecakery, and this year one of my goals was to complete the book in time for Christmas.  It's going to be close, I've still got some editing to do and final photos to add, but I think I might be done in time for holiday sales around mid-December.



This is a photo that will be in the cookbook along with the recipe for my Cranberry Orange Cheesecake with Cardamom.  If you'd like to try it, stop in at Delaney's this week or next while we have it available for a limited time. 

Hope your Thanksgiving is safe, relaxing and filling!

Lisa, Tim and the Kitties3

Berries Berries Everywhere

Berries, berries everywhere!

The rain has saturated the strawberries so expect to see a lot of them at markets this week. The raspberries are also coming in strong, and the blueberries shouldn't be too far off either. There's still plenty of rhubarb to be had, so try a fresh fruit crumble or cobbler with whatever you've got on hand.

Here's my recipe for Gingered Strawberry Rhubarb Crumble:
For filling:
•1 lb rhubarb, rinsed and sliced
•1 lb strawberries, rinsed and quartered
•1/2 cup turbinado (or raw) sugar
•3 Tbsp freshly grated ginger
•3 Tbsp corn starch
•Juice of 1 lemon
For topping:
• 1 1/4 cups all purpose flour
•1/4 lb unsalted butter, melted
•1/4 cup turbinado (or raw) sugar
•1/4 cup granulated or brown sugar
•1 tsp baking powder
•zest of 1 lemon
To Prepare:
Preheat oven to 375°; butter 8x8 or 9x9 glass baking dish or deep dish pie plate; mix together filling ingredients and pour into baking pan; mix together topping and spread evenly over the top of fruit filling. Bake for 1 hour on a baking sheet to catch any boil over from the fruit (makes oven clean up easier). Serve at room temperature or slightly warmed with fresh whipped cream and Earl Green and Lavendar tea (optional). Makes a great breakfast food! As we move through the summer fruits, keep this recipe and try it with others like blueberries, raspberries, peaches, pears, apples, etc.