Good morning, readers. The requests that follow would fill the menu in days ahead. Here they are: pumpkin fudge, fresh apple cake made with an apple and sauerkraut, and cream cheese pecan pie.
Pegi Shaw has made many Fare Exchange recipes and declared that “I had found a recipe for pumpkin fudge, but it’s been lost in the black hole of my house. Wonder if you or any of the readers have such a recipe.”
Arcie Reeves is “looking for a recipe for a fresh apple cake that is made with one apple and sauerkraut. I got this from the Times Free Press years ago.”
Finally, Sue Davis clipped a recipe in our paper, but the directions didn’t make the clip. This Pecan Cream Cheese Pie was credited to Louise Crawford of Hixson. It was in a column with Ashley’s White Pie, Kahlua Cream Pie and Frozen Oreo Ice Cream Pie.
Now to the answers. Cookbook author Rose Secrest had a simple solution for the request for frying grits. She reported: “I freeze the patties first. I use a small plate to shape a round patty and put it in the freezer. It doesn’t have to freeze, just cool completely and harden.”
Valerie B. sends a recipe for maple-pumpkin custard. It’s diet-friendly. “It can not only be made dairy-free but also is a great gluten-free alternative to pumpkin pie. … It’s a good alternative to those who love pumpkin pie.”
Maple-Pumpkin Custard
11/2 cups almond milk (if making dairy free) or 1 percent milk
4 large eggs
3/4 cup maple syrup (see note)
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
Nondairy whipped topping for dairy-free recipe, 3 tablespoons whipped cream otherwise
Heat oven to 325 F. Put a kettle of water on to heat for the water bath.
Line a roasting pan with a folded kitchen towel.
Heat milk over low heat in a small saucepan until barely steaming but not boiling.
Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm almond or 1 percent milk, a little at a time so the eggs don’t cook. Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
Divide the mixture among 6 (6-ounce or 3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least an hour or until chilled.
To serve, top each custard with a dollop of nondairy whipped topping or whipped cream and a sprinkling of crystallized ginger.
Note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
The next dessert is one made with love for E.E.’s husband, who is diabetic. She says he loves it, and that the lemon juice and ricotta cut the taste of the sugar substitute.
Sugar-Free Cheesecake
16 ounces cream cheese
1 cup ricotta cheese
1/2 cup sour cream
11/4 cups Splenda
1/3 cup heavy cream
1 tablespoon vanilla
1 tablespoon lemon juice
2 eggs
3 egg yolks (you may use only 2)
Heat oven to 400 F. Spritz a springform pan with nonstick spray. Add an inch of water to a pan bigger than the springform pan and place in oven to heat.
In electric mixer, beat cream cheese, ricotta, sour cream, Splenda, cream, vanilla and lemon juice on low for about 1 minute, until blended.
In a separate bowl beat together eggs and egg yolks. Turn mixer on medium and slowly pour egg mixture into cream mixture. Beat just until blended. Be careful not to overwhip.
Pour batter in springform pan and set in bath. Bake 15 minutes before turning oven down to 275 F. Continue baking for 11/2 more hours. Turn oven off and leave cake in oven 3 hours. Remove and refrigerate.
The same correspondent clipped this one from a Prevention magazine and opines that it is a great combination for her hamburger-loving husband who needs to eat a lot of salmon. This one is for the grill.
Grilled Salmon Burgers
1 pound skinless salmon fillet, cut into 1-inch cubes
1 tablespoon Dijon mustard
1 tablespoon grated lime zest
1 tablespoon peeled and minced fresh ginger
1 tablespoon chopped fresh cilantro
1 teaspoon low-sodium soy sauce
1/2 teaspoon ground coriander
In food processor, pulse salmon fillet just enough to grind coarsely. Transfer to a large bowl and mix in mustard, lime zest, ginger, cilantro, soy sauce and coriander. Form salmon into 4 patties and season with salt and pepper to taste. Grill burger, turning once, until done, 4 minutes per side for medium. Garnish with fresh lime wedges.
Makes 4 servings.
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