Skip to main content

Thanksgiving treats: Cheeseless Pumpkin Cheesecake

 

As if to compensate for the dreary daylight saving change of time, the short day's and the brown scattered leaves fluttering about in the cold breeze, Nature gives you glimpses of some pretty spectacular colors that are best appreciated in autumn, like this gorgeous sunset a couple of days ago


 I'm gracefully resigning my self to the crisp cold sunny  days of Fall, and beginning to look forward to the seasonal bounty that the season brings along, The bright colored winter squashes & pumpkins, the gemstone colored cranberries, Persimmons, pomegranates..and the list goes on.

The recipe for this post ironically uses none of these, relying instead on a canned ingredient. Yep, I'm referring to the good ol' canned pumpkin that makes its appearance around now.


Its convenience lies in the fact that the texture and flavor is consistent and pleasantly enough it wasn't too sweet, which meant that I could use the contents from the same can in a dessert as well as a savory spinach curry.


Back to the 'Cheeseless' Cheesecake: I'd first tried Raghavan Iyer's recipe for the 10 lb Cherry Challenge that was hosted by Oxo . The dessert is basically a classic Bengali bhapa Doi , a steamed yogurt that is flavored with cardamom. This time around, I tweaked the recipe with the addition of pumpkin puree and a spice blend of cardamom, cloves and cinnamon.

Cheeseless Pumpkin cheesecake (Recipe inspired and adapted from  Indian Cooking Unfolded by Raghavan Iyer)

 You need:

2 1/2 cup plain low fat Greek yogurt
1/2 cup Pumpkin puree
1 can condensed milk
1/2 - 3/4 teaspoon spice blend* (as per taste) -see the note below the recipe for instructions
18-20 strands saffron
8-10 Pistachios for garnish (optional, leave out if concerned about nut allergies)
9 ramekins (4.0 oz / 1/2 cup volume)
Plenty of boiling hot water in a kettle


Preheat the oven to 350 F.
Combine the yogurt, condensed milk, spice blend and the pumpkin puree in a mixing bowl and whisk to thoroughly combine


Ladle the mixture evenly into the ramekins. Garnish each bowl with 2 strands of saffron and microplane the pistachio over the mix. Place the ramekins in a large baking pan. Fill the baking pan with about 3/4th inch of  the hot water.


Place the water bath into the oven. Bake for 30 minutes. Remove from the oven, allow to cool and refrigerate for atleast 2 hours prior to serving. Garnish with a piece of sugar glass ** and serve chilled.


 ** Sugar glass
 In a saucepan, combine  1 cup of sugar and 2 table spoons of water.
Bring to a boil to completely dissolve, keep stirring with a wooden spoon, lower the heat and allow the sugar to cook down beyond the hard crack stage. Keep 2 sheets of silpat silicone mats next to you on the counter. Once the sugar solution begins to turn a light amber, remove it from the heat. Allow the sugar to cease bubbling. Carefully dip the wooden spoon into the molten sugar and drizzle the liquid onto the silicone mats, making random criss cross patterns. Allow to cool completely before gently breaking the pieces. store the pieces in an airtight jar.


*Spice blend:
2 cardamoms pods (just the seeds)
4 cloves
1/2 teaspoon powdered cinnamon
1/8 teaspoon powdered nutmeg

Combine all the ingredients and crush to a fine powder using a mortar & pestle. Use the required quantity of the blend.



Bon appetit!












Comments

Popular posts from this blog

Memories of School and Canteen food (the St. Anthony's Sandwich Chutney)!

September 5th.. every year..
The day is celebrated as Teacher's Day in India where I grew up and went to school. The day, we girls  (My Alma Mater, St. Anthony's Girls High School in Chembur, a suburb of Mumbai,  was an all girls convent run by the sisters of St. Joseph's Convent) would trip over ourselves to give our class teachers bouquets of flowers that we'd all bought from the lone florist 'Bhaiyya' who had a little set up of planks set up over the storm drain outside the compound walls of Saroj Hotel in Chembur Market. I vaguely remember he had 2 selections, a 5 rs. and a 10 Rs. A watchful eye ensured that the two rose buds in the bouquet were fresh and the there was a respectable amount of asters and chrysanthemums. And the cheaper goldenrods were kept to an optimum low!


Resolutions, part deux.

Some of us get to make resolutions not once, but twice every year. The first of course, on January 1st along with the rest of the world and the second time around, the last day of  the Indian festival of Navaratri, The 10th day that marks the end of the festival is known as Vijaya Dashami - the day when scores of kids , willing or not,  are marched off to commence music, dance classes or start learning to play an instrument.

Navratri, once you strip it of its patriarchal trappings, is an empowering festival celebrating the Mother Goddess. Each day, her various attributes (a daughter, a mother, a wife, a warrior, an intellectual,  as an unfettered free spirit etc.) are explored and worshiped. and thefood offering invariably is a protein rich Sundal made with various lentils - a meat substitute, a nod to a pre-Buddhist era when meat was an accepted part of Hinduism.



Back to the resolutions.. you'd have to have been living in a cave this past year not to have been made aware of how …

Aug 9 - Cauliflower Kolhapuri

I have a dear friend from school who lives in the City of Kolhapur in Maharashtra. When I visited her  at the gorgeous heritage resort she owns there en route to a holiday in Goa, she gifted me with a spice blend that I treasured to the last speck. It sat  at the bottom of my freezer and was doled out for special dishes just like Saffron is rationed out in many Indian homes. Its a lip smacking flaming  hot blend of onions, garlic and the famed Kolhapuri Mirch (red chili).

I marinaded cauliflower florets in a paste of this spice blend , salt and oil, and roasted it in a 450 F oven. Finished with a handful of green coriander berries, this was a fabulous treat paired with roomali roti.