Featured Cookbook

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1. Grilled Turkey with Cornbread and Oyster Dressing

2. Cranberry Beach Plum Cheesecake

3. Pumpkin Pudding Caramel

Book Description

Visitors to Nantucket usually return home with glowing food memories. Maybe the sea air livens appetites, but more likely it's the good Yankee cooking. Susan Simon's The Nantucket Holiday Table offers 75 recipes interlarded with personal stories, historical lore, and interesting asides such as "What's It Like in the Wintertime?" Rooted in old New England culinary tradition

... (more)

The Nantucket Holiday Table

Authors: Susan Simon

Date:

ISBN: 0811825086

Publisher: Chronicle Books

Hardcover

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Sometime in June of every year, Nantucket Island is trimmed with a lacy border of white beach-plum blossoms-and if the birds don't get there first, sometime at the end of August or the beginning of September, the ripened, musty, intensely flavored beach plum will be ready to harvest. Then you'll see the Island bordered with people, baskets over their arms, gathering the fruit to take home and make tangy-sweet beach-plum jelly. It's this jelly, also available commercially, that gives the topping for this cheesecake its unique dimension.

Servings: 10-12

• For the Topping

• 4 cups cranberries, rinsed and picked over

• 1 cup beach-plum jelly or red currant jelly

• Grated zest and juice of 1 orange

• 1 1/2 cups sugar

• For the Crust

• 2 cups crushed graham cracker crumbs

• 1/3 cup sugar

• 1/3 cup butter, melted

• For the Filling

• 1 pound cream cheese at room temperature

• 1 pound whole-milk ricotta

• 1/2 cup sour cream

• 10 eggs

• 2 teaspoons pure vanilla extract

1. Make the topping: In a large saucepan over medium-high heat, combine the cranberries, beach-plum jelly, zest and juice of orange, and 1 1/2 cups sugar. Bring to a boil and cook for 5 minutes. Remove from heat and let cool, then refrigerate until cake is served.

2. Make the crust: In a bowl, combine the cracker crumbs, sugar, and melted butter. Stir to combine. Firmly press the mixture into the bottom of a 10-inch springform pan. Set aside.

3. Make the filling: Preheat an oven to 375 degrees F. In a large bowl, combine the cream cheese, ricotta, sour cream, eggs, and vanilla extract and stir vigorously. Pour the mixture into the pan and bake for 1 hour, or until the top is slightly brown and the edges are beginning to pull away from the side of the pan.

4. Refrigerate the cake for at least 12 hours before serving. To serve, release the cake from the pan. Place on a platter and cover the top with half of the cranberries. Let the juice drip down the sides. Use the remaining cranberries to top individual servings.

More From This Book:

1. Grilled Turkey with Cornbread and Oyster Dressing

2. Cranberry Beach Plum Cheesecake

3. Pumpkin Pudding Caramel

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