If you’re looking for an easy Thanksgiving side dish, I’ve got you covered with these Roasted Carrots with Carrot Top Pesto. I especially love this recipe, because it uses the entire carrot, end to end, including the tops, which so often get throw away.
I first had carrot top pesto, 3 years ago, while at a dinner hosted by my friend, Lena, in her home in Portland, OR. It was a delicious condiment and I have been replicating it ever since.
This is probably my most requested recipe. I saved this recipe for something special and that came in the form of ‘America The Great Cookbook’.
Cheesecakes are one of the first things I learned to bake on my own. I was in 4th grade and I purchased a cookbook from the school book fair. It had a blue cover and pages and pages of recipes inside. I made the New York Style cheesecake with Strawberry Topping. It was a hit with my family and I was designed as the cheesecake baker ever since!
This recipe came to life, as I was planning a dish to make for the MasterChef audition in the Fall of 2014. I wanted to make a dessert and Hussein kept insisting that my cheesecake was the best. I wanted to somehow incorporate my Lebanese heritage and was planning with phyllo dough. The first time I made this cheesecake, the baklava layer was the crust, but the two elements were baked separately and were individual size.
These cheesecake has several components. The crust, the filling, the baklava topping and the pomegranate reduction sauce (which can be made ahead).
The crust is a traditional graham cracker crust. Using a measuring cup, press the crumbs firmly into the pan. This will help keep the crust bound together.
Please be sure all of these ingredients are at room temperature to ensure a smooth filling. This takes planning, but when you are putting this much effort, you want to do things right.
The rose water is important. It can be found in Middle Eastern stores or here: Rose Water
The Baklava Topping
This takes the most effort. You must score the topping before placing it on the filling. This ensures you will be able to cut and serve your cheesecake after it has cooked and cooled. Placing the baklava topping onto the filling, requires extra hands (or a really big spatula). I would ask a friend or family member to help 🙂
4 packages (8 ounces each ) cream cheese, at room temperature
1 cup sugar
3 large eggs
¼ cup all-purpose flour
1 tabelspoons rose water
½ teaspoon ground cardamom
Pinch of salt
1 cup walnut pieces
¼ cup sugar
½ tsp ground cinnamon
12 sheets phyllo dough, thawed if frozen
5 tablespoons unsalted butter, melted
1 cup pomegranate juice
¼ cup granulated sugar
Mint leaves for garnish, optional
Candied kumquats for garnish optional
Preheat the oven to 350 degrees. While the oven is preheating, fill a baking dish with water and place it on the bottom rack of the oven. This will create steam in the oven, which will keep the cheesecake from cracking.
For the crust: In a bowl stir together the graham cracker crumbs, sugar and melted butter until evenly moistened. Using the back of a spoon or the base of a measuring cup, press the mixture onto the bottom and sides of a 9-inch springform pan. Set aside.
For the filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar on low speed until smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the flour, rose water, cardamom and salt. Pour the batter into the graham cracker crust.
For the baklava topping: in a blender (preferably a high-speed blender), combine the walnuts, sugar, and cinnamon and process until finely ground; Set aside.Cut the phyllo sheets into 9-inch rounds and cover with a damp kitchen towel. Place 1 sheet of phyllo down on your work surface and brush with melted
butter. Place a second sheet of phyllo on top of the first and brush with melted butter. Repeat until you have a stack of 7 sheets of phyllo. Spread the walnut filling over the top. Cover with another sheet of phyllo and brush with melted butter. Repeat until you have used up all the phyllo.
Using a very sharp knife, score the baklava topping into equal-sized pieces (think of a pizza: one cut down the middle, a second across, until you have 8 slices). Carefully place the baklava over the top of the cheesecake, making sure to place it in the center. This is best done with the help of a second pair
Bake the cheesecake on the middle rack above the pan of water until the center is no longer liquid, about 55 minutes. Let cool in the oven, with the oven door open, for 15 minutes. Remove from the oven, let cool, then cover and refrigerate for 8 hours before serving.
For the Pomegranate Reduction: In a small pot, heat the pomegranate juice and sugar over medium heat until the mixture thickens, about 10 minutes.To serve, garnish the cheesecake with mint leaves and candied kumquats (if using), and dot some pomegranate reduction on each serving plate.
Make this recipe? I’d love to see! Please tag me @AmandasPlate #CreateAmandasPlate
Mashed potatoes are essential for Thanksgiving and as important as the turkey. There are so many ways to mash and season your potatoes. I like this Mashed Potato and Mushroom gravy Recipe best, as it is the perfect texture and creaminess. I use chives, lots of butter and heavy cream, salt and pepper for seasoning and of course the rich mushroom gravy to pour on top.
I L-O-V-E cranberry sauce. But not that stuff that comes out of metal jar. Yes, I know they organic cranberry sauce in cans but it is not as good as homemade.
This recipe is super easy to make and can be done two days in advance (I wouldn’t go longer, because we are making fresh cranberry sauce). My citrus spiced cranberry sauce is sure to be a favorite on your table this Thanksgiving!
If you’ve ever made a turkey, you know how challenging it can be. But it does not have to be. My first attempt at this Citrus and Herb Turkey Recipe was a great success. I combined recipes and techniques from Bon Apetit and New York Times Food. I learned some tricks that I share below to ensure your turkey is also a great success!
I absolutely love hummus. It is a staple in our home and kitchen and I have shared many different variations of this smashed chickpea dip! My super smooth hummus is a favorite. This recipe is for my avocado hummus and zaatar chips recipe.
I love making big batches of my hummus and keeping it in an airtight container in the fridge for a healthy and quick snack!
One of my favorite fall fruits are persimmons. We generally enjoy them on their own, but they were the perfect fruit topping to my new tart. If you need an easy, quick dessert in time for your holiday celebrations, you’re in luck. I created this easy persimmon tart just in time for the holidays.
I love browning butter for cookies. Ever since I started doing so with my Salted Brown Butter Chocolate Chip Cookies, I have been obsessed (and so have all of you). I am sure you will all love Brown Butter Pecan Cookies, just as much as chocolate chip ones!
I love a good soup. Especially on cool fall days. I especially love having a big batch of soup to heat up for two or three days, as things can get hectic with baby. While I am on maternity leave from my social work job, I am enjoying time with baby Hannah and more time on my blog. Today, I am sharing an alcohol free french onion soup recipe.
Mango Quinoa Tabbouleh is a modern take on a classic Lebanese salad. This flavor-packed dish makes for the perfect accompaniment to any meal.
My family loves tabbouleh and it is a dish we often make together. My mom, sisters and I, would pick through bunches and bunches of parsley when making this for parties. I can’t wait for my daughter, Hannah, to join us in preparing dishes together.