Cool Blackberry Cheesecake

 

 

HAPPY BIRTHDAY CAITY!

Now that I have a springform pan, I have taken it upon myself to perfect cheesecakes.  This cool no-cook cheese confection is a modified version of one by Gordon Ramsay and it’s dee-lish.

Because it’s a British recipe, I’m afraid that even with my modifications it’s all still in metric.  This is where having a kitchen scale comes in mighty handy.  Of course, because it’s a no-cook recipe, you needn’t fret if your conversions aren’t exactly accurate.

First, crush up about 150g cookies.  I used chocolate wafers, but graham crackers or digestive biscuits also work well.  You can even buy cookie crumbs pre-crushed in a box.

Mix those with about 50g melted butter.

With a glass or your fingers, flatten the crumbs into the bottom of a 20cm springform pan (mine was 25 cm so my cake is a little shorter and wider than yours might be).  Chuck that in the fridge to chill.

Now plop about 340g fresh blackberries (that was what was in the package for me) in a pot with a dash of sugar and a dash of water or juice.  Add the juice and zest from half a lemon to that as well.  Cook on medium-high heat, stirring often, until it’s all bubbly and saucy.  Scoop out a bit of the juice and make a slurry with a small amount of corn starch.  Add that back in and let it come to a boil.  Remove from the heat and let cool completely.  Chuck it in the fridge to make it extra cool and thick.

Whip up 500mL whipping cream in a chilled bowl.

In a separate bowl, cream together 500g soft cream cheese, a splash of vanilla extract, the zest and peel of half a lemon (nice use of a whole lemon there, waste-not), and 200g sour cream or crème fraîche.  The warmer your cream cheese is, the less lumpy it will be, but be careful not to let it melt if you put it in the microwave.

Fold the whipped cream into the cream cheese mixture.  Keep this stuff cool until you need it, but don’t chill it.

Spoon or pipe a layer of the cream cheese mixture over the crumb base.

Spoon on some of your blackberry sauce and use a skewer or flat knife to swirl it around.

Add another layer of cheese, and plop the remaining fruit sauce on top.  Swirly swirly swirly.  If your cake pan is smaller and your cake taller, you could probably try for three layers of cheese with swirlies in-between.

Refrigerate the cake for at least 5 hoursand keep it refrigerated when you’re not eating it.

Spring it from the springform!

We only had it in the fridge for probably 3 hours before we ate it, so you can see it was a little runny in the centre.

But still oh so good!  We all had seconds.

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Sausage Stuffed Turkey with Gravy

For years, my health-food nazi, roughage-eating parents bought only free-range organic turkeys.  And I hated them: so dry, tasteless, and without any juices with which to make gravy.  Turkey without gravy is a travesty in my family, so my parents gave up about three years ago and started buying the unstuffed Butterball turkeys.  Shocking, I know.  But the difference has been night and day.  I actually kind of like turkey now.  Which is good, seeing as I always seem to be the one who stuffs it, roasts it, and then makes the gravy.

So let’s do that today, shall we?

First we’re going to do some gravy pre-preparation.  Take the neck and giblets from your turkey and plop them in a pot with some garlic and enough chicken broth to mostly cover them.  Simmer that for an hour or so, then take out the giblets and neck (feed the giblets to your dog if you have one, or purée them and add them back to your broth), and set the broth aside.

Now for the stuffing.  Take three sausages of your choice (I prefer a spicy Italian), remove the casings, and squish the contents into a pan with some olive oil and garlic.

Add in a diced onion.

Pour in a generous amount of savoury.  I love my Newfoundland savoury.  The Pie brought this along specially for this stuffing when he came to Ottawa for his Thanksgiving visit.

Add in two chopped apples as well.

Sauté that stuff until the sausage is broken up and cooked through and all the other ingredients have had a chance to get to know each other.

Plop it in a bowl and allow it to cool a bit.  Add in some large dried bread crumbs.  

You can make these yourself by cubing bread slices and baking them at 200°F until stale, but we had enough to do so we bought them pre-made (I can’t do everything by myself, now, can I?).

Stir that mess up and shove as much of it as you can into the cavity of your turkey.  You can make removal easier later by lining the inside of the cavity with cheesecloth, but I didn’t have any on this day.

Close the opening with a slice of bread.  This will keep the stuffing near the opening from drying out and burning.  It’s a bread shield.

Put the remaining stuffing in a greased casserole dish and douse liberally with chicken stock.

Drape your turkey lovingly with a few strips of bacon.  This will keep the skin from drying out and it will save you from having to baste the darned thing while you’re entertaining, as the fat from the bacon will drip down gradually and keep everything moist.  You can truss your turkey if you wish, but with big poultry I prefer to leave it all hanging out there to ensure even cooking.  I don’t cover it with foil either.  Well, not until much later.  You’ll see.

Chuck your turkey into the oven at 325°F and roast the sucker.  Your cooking time will vary with the size of your bird, but for some reason I find no matter the size, mine always cooks in between three and four hours.  Keep a close eye on your thermometer.  The turkey is cooked when the thigh temperature is 180°F.  Check the stuffing inside the turkey, as well — it should be around 165°F for safety’s sake.

If you plan it right your turkey should probably be done about an hour or so before it’s ready to serve.  Clear a space on your counter and lay out two or three old towels.  In the centre overlap a couple of pieces of aluminum foil.  Once the turkey is done, remove it (with the aid of a poultry lifter) to your improvised platform.  Pull up the edges of aluminum foil and add more to cover it all around tightly.

Pull up the towels and add more on top, wrapping it with care and tucking under the edges.  Resting the turkey like this will keep it hot for a couple of hours, and will ensure that none of the juices get lost.

Now that you have your turkey pan free, carefully scrape all the juices and bits of stuff into a fat separator.  Let the liquid settle and drain off as much fat as you can.

Pour whatever juices and solid pieces you get into the pot with your reserved chicken broth from the giblet boiling.  Bring the mixture to a boil, then lower the heat to a simmer.  Scoop out a little bit of broth and make a slurry with some flour, then whisk it back into the gravy and keep stirring until the mixture thickens.  You can remove it from the heat, cover it, and let it cool while you do other things.  You can always heat it up again later.

Your extra stuffing can be roasted, covered with aluminum foil, at 350°F (or higher, depending on whatever else you are cooking at the time) for about half an hour, until the bread crumbs are crusty and brown.  Everything in it is pre-cooked so you needn’t worry about temperature in your casserole dish.  Just cook it until it looks good.

You can unwrap and carve your turkey at any point that’s convenient to you.

Reheat your gravy, pour it into gravy boats and serve over your hot stuffing and turkey!