11/27/08

happy thanksgiving's day...

pumpkin cheesecake with marshmallow-sour cream topping, gingersnap crust and cranberry juice spheres...


I was going to make a 9" diameter cheesecake for a friend today, but the plan had changed. As I already have everything in hands so why not making it for our Thanksgiving. The recipe is from Bon Appetit magazine, November 2008 issue. You can also find this recipe online at Bon Appetit.

Instead of using a springform pan, I use rectangle silicon molds. This way I don't have to worry about cutting. They come out perfectly in shape and portion.

I also make Thai style roasted turkey breast, au gratin and cranberry sauce for lunch today. It is a big lunch for us, but we want to celebrate our Thanksgiving together before I head to work this evening.

Ingredients:

for the sphere
cranberry juice:
- 250 g sugar
- 200 g water
- 500 g fresh cranberries
- 3 g calcium lactate
sodium bath:
- 400 g water
- 250 g sugar
- 2 g sodium alginate

for the turkey breast
- 5 garlics
- 3 stems cilantro root
- 1 ts. white pepper
- 1 ts. whole black pepper
- 1/4 cup sugar
- 1/4 cup thin soy sauce
- 1/8 cup seasoning sauce
- 1 tb. sesame oil
- 1 tb. white sesame seed, roasted
- 1 lime juice

for the gratin
- 2 tb. unsalted butter, divided
- 1 garlic, minced
- 1 lb potatoes
- 1 cup half and half
- 3 bay leaf
- 1/2 ts. salt
- 1/4 ts. black pepper
- 1/4 cup white cheddar cheese

Procedure:

for the sphere
1. To make the juice; bring sugar and water to a boil, add cranberries and let them boil for 2 minutes. Remove from the heat, strain through cheesecloth.
2. Blend 100 g. cranberry juice and calcium lactate with immersion blender. Pour into 1" diameter sphere molds and freeze.
3. To make the bath; combine all ingredients in a bowl and blend with immersion blender. Bring to a boil over medium heat. Remove from the heat.
4. Unmold the spheres, immerse them in sodium alginate bath for 5 minutes. Transfer spheres to cool water. Reserve at room temperature.

for the turkey breast
1. To make a marinate sauce; in a mortar, grind together garlic, cilantro root, black pepper and white pepper. Mix in the rest.
2. Pour the sauce over the turkey breast, cover and refrigerate overnight.
3. Bake at 325 degrees F for an hour and a half.

for the gratin
1. Heat the butter with garlic until fragrant, add half & half, bay leaf, potatoes, salt and pepper. Bring to a boil, then remove from the heat.
2. Pour potato mixture into prepared baking dish. Distribute potatoes evenly and sprinkle with cheese. Dot the top with small pieces of butter.
3. Bake at 325 degrees F for 50 minutes.

6 comments:

Seamuffin said...

Your photos are beautiful! I love the cheesecake - though I have a sweet tooth so perhaps I'm biased. :)

Jo said...

Thip, these look absolutely gorgeous. I wish I was there celebrating with you guys!

LunaCafe said...

What a beautiful meal and photos. Womderfully creative and inspiring!

Jacque said...

So pretty! So stylish... almost too pretty to eat.

Nice work, it sounds fantastic!

ryan said...

Looks great, check out this play by play turducken method. Ryan

http://bestbyfarr.wordpress.com/2008/10/27/vive-la-turducken/

Vanillaorchid said...

The dessert is really beautiful ka P'Thip.

Looking for the lunch you made, I wish I could have lunch at your home ka.

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