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.

photo (13)

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?”

Predictable.

“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:

  1. Fry 3 slices of bacon, once cooled chop and set aside.
  2. Saute 1/2 cup of chopped onions
  3. 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.
  4. Bring to a boil and simmer for 15 minutes.
  5. Eat and enjoy!

photo (14)

 

The last step was to make dessert. Naturally I turned to my Apple cookbook.

Lemon Apple Cheesecake

Ingredients

Crust-
1 cup crushed graham crackers
1/2 cup ground almonds (I substituted vanilla powder instead)
1/4 cup unsalted butter, melted and cooled

Filling-
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

Preparation

  1. 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.
  2. 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.
  3. Prepare filling: In a medium bowl toss together apples and 2 tablespoons lemon juice until apples are coated.
  4. 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.
  5. 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.
  6. 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.

photo (12)

Even though the cheesecake cracked, the evening was a success. And now, Matt gets to do this

photo (15)

 

I think he is starting to think that microwavable dinners aren’t so bad.

5 thoughts on “A Fall BBQ

  1. Up @ 4am & a drive to Phila for car service. Coffee, no breakfast & I read this! I want it all & right NOW.
    Yum looks fantastic. Eric may get a cheesecake (all almond crust however). Matt is a lucky man.

    PS
    “Washing” hands under running water w/stainless steel really works (for garlic & seafood too). I used to use a spoon but finally bought a stainless steal “soap” at a kitchen store.

  2. Lessons from “The Joy Of Cheesecake” – Bovbjerg & Iggers:
    “If egg white were beaten and folded properly, then the problem is probably in the baking and cooling. As the cheesecake bakes, it gives off a considerable amount of moisture. If it gives off too much or gives it off too fast, the cake will crack. …Deep concentric cracks indicate that the cake was baked too long and/or at too high a temperature. Such cracks are usually indicative of extensive damage to the egg white structure and consequently mean a soggy cheesecake. Don’t serve it to company,
    Grand Canyon crevices across the center of the cheesecake are unsightly, but usually not very serious. They are caused by drafts or come about during the cooling process.”
    Tips: use a “water bath”, don’t open oven (or no longer than necessary) & never during first 30 min., during cooling, run a knife along edge of pan so cake can pull away freely.
    Best cheesecake pan ever: Kaiser Bakeware LaForme Plus Springforms http://www.amazon.com/Kaiser-Bakeware-LaForme-10-Inch-Springform/dp/B002KHN936/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1382201579&sr=1-9&keywords=kaiser+cake+pans

    What kind of BBQ sauce for the beans?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s