A Fall BBQ
I don’t know what got into me, but tonight, I decided I would crush it as a wife. And I have to say, I delivered. Pull pork, baked beans and an apple cheesecake.
Yup, that’s what being a good wife looks like.
The pulled pork was really good and fairly easy (due to the fact that I made it in my crock pot). The most difficult part was cutting up the onions, which left my hands smelling like onion all day long.
You can find the recipe here.
The baked beans were from a recipe that Matt and I experienced for the first time this summer. We were visiting our friend, Jimmy, at this cape house. Remember, this one. Well anyway, Jimmy’s mother made the most amazing baked beans when we were visiting for the weekend. I’ve dreamed about them a few times since that weekend. So I decided to ask for the recipe and make them along with my pulled pork.
When Matt saw that I was making baked beans, his first question was “are these going to be as good as the ones Jimmy’s mom made?”
“I hope so since I am using her recipe.”
Cue Matt dancing around the kitchen with glee.
To insight your own dance party, follow this recipe:
- Fry 3 slices of bacon, once cooled chop and set aside.
- Saute 1/2 cup of chopped onions
- Stir in: 28 oz of B & M baked beans, 1/2 cup BBQ sauce, 1/4 cup firmly packed brown sugar, 1 Tablespoon mustard and bacon.
- Bring to a boil and simmer for 15 minutes.
- Eat and enjoy!
The last step was to make dessert. Naturally I turned to my Apple cookbook.
Lemon Apple Cheesecake
1 cup crushed graham crackers
1/2 cup ground almonds (I substituted vanilla powder instead)
1/4 cup unsalted butter, melted and cooled
3 medium granny smith apples, peeled, cored, and thinly sliced
3 1/2 tablespoons lemon juice
2 tablespoons butter
3/4 cup plus 2 tablespoons sugar
1/8 teaspoon ground cinnamon
24 oz cream cheese
6 oz sour cream
4 large eggs
1 tablespoon finely grated lemon rind
2 large egg whites
*you should bring cream cheese, sour cream and eggs to room temperature
- Preheat over to 300 degrees F and position rack in lower third of over. Grease a 9 1/2 inch springform cake pan, and line base with parchment paper.
- Prepare crust: In a medium bowl, mix together graham crackers, almonds and butter. Press mixture into base of pan; then refrigerate for about 15 minutes, or until firm.
- Prepare filling: In a medium bowl toss together apples and 2 tablespoons lemon juice until apples are coated.
- In a medium saucepan, heat butter over medium heat until melted. Stir in 2 tablespoons sugar, cinnamon and apples, and cook for about 5 minutes, or until apple are tender and golden. Set aside.
- In a large bowl, beat cream cheese, sour cream and remaining 3/4 cup sugar until light and fluffy. Beat in eggs, one at a time; then stir in lemon rind and remaining 1 1/2 teaspoons lemon juice.
- In a small bowl, beat egg whites until soft peaks form. Gently fold egg whites into cream cheese mixture until combined.
Arrange apples evenly over crust; then pour cheese mixture on top. Bake for about 70 minutes, or until sides are set, but center is still a bit woobly. Turn off heat, open oven door, and let cake sit inside oven for 30 minutes. Transfer to a wire rack and let cool completely, then refrigerate for at least 8 hours before serving.
Even though the cheesecake cracked, the evening was a success. And now, Matt gets to do this
I think he is starting to think that microwavable dinners aren’t so bad.