Comments on: q&a: special thanksgiving edition

By: Sharon

Sharon — Mon, 26 Nov 2007 00:31:42 +0000

Don’t know if you’re still looking, but any ideas how to halve a cheesecake recipe? ie, what size pan to use to make 2 mini cakes, adapted from one recipe intended for a 9″ springform, and the baking time. Many thanks!

By: Kimberly

Kimberly — Sat, 24 Nov 2007 21:52:47 +0000

Deb, just wanted to drop you a note and say I made the bourbon pumpkin cheesecake recipe for my family and they LOVED it. Thank you so much! Also, I wanted to say that IMHO, it is best to make it on Tuesday for Thursday’s meal, as the flavors are even better after they’d had a chance to mix a bit more.

By: lana

lana — Thu, 22 Nov 2007 20:30:24 +0000

If you’re still answering questions: what kind of bourbon do you use for baking/cooking?

By: Cynthia

Cynthia — Thu, 22 Nov 2007 07:41:45 +0000

Ahhh! I’m planning to make a pumpkin cheesecake, but I want a pecan praline topping which is often found in pumpkin pies. I know that the praline in pies can be put on before being put into the oven due to shorter baking time and the relative lack of shifting underneath that layer – how do I achieve the same in my cheesecake??

By: deb

deb — Thu, 22 Nov 2007 00:46:02 +0000

Dan — I usually freeze them overnight, rolled out and cut on the tray I’ll be using the next day, wrapped in plastic. I suspect the fridge would work as well…

Elizabeth — A drizzle of a raspberry or cranberry reduction (strained) would be pretty.

Tara — I’m not sure. Brussels are naturally.. gassy, and I’ve had little luck getting that smell from them.

Sonia — I’m sorry, but I haven’t made a brined turkey before. However, I bet there are lots of people hanging around who have. I think there are a lot of good recipes on the Web, too. Good luck.

By: dan

dan — Thu, 22 Nov 2007 00:38:00 +0000

Think I could make the buttermilk chive biscuit dough tonight, refridgerate it, and bake them tomorrow?

By: M

Wed, 21 Nov 2007 17:36:47 +0000

The best pumpkin pie recipe is the on the back of the Eagle brand sweetened condensed milk can. You can still use Libby pumpkin puree, but the pie comes out a little sweeter and somehow more firm. I hate an overly mushy/soggy pumpkin pie.

By: Janna

Janna — Wed, 21 Nov 2007 16:43:41 +0000

I’m so glad you’re talking about the excesses of Thanksgiving! Not that I’m one to underindulge, especially when gravy is involved, but I too feel bad when there’s just enough food for everyone.

Also, I love the slide show of families all over the world and what they eat for a week, just great.

Thanks Deb!

By: Elizabeth

Elizabeth — Wed, 21 Nov 2007 16:14:48 +0000

Deb, thanks for the amazing recipes!

I made the nutmeg-maple pie last night and it’s taking all of my strength not to bury my face in it before tomorrow. The only thing is – it’s a lovely color, but the top is a little, ahem, bubbly. It’s probably my fault. Do you have any recommendations for making it look pretty? I didn’t want to throw some random garnish on there and ruin the flavors.

By: Leah

Leah — Wed, 21 Nov 2007 09:05:32 +0000

Gah! BIG, not bit.
I need to go to bed.