Ginger-Cardamom Roasted Vegetables

It's time to continue our quest for perfect Thanksgiving dishes. We all have vegetables grace our tables on this day, however this thanksgiving how about putting a twist on them. I 'm not suggesting we abandon all tradition, I know that I will still have classic mashed potatoes and gravy, maybe some fresh green beans with bacon and of course the perfect pumpkin pie. But.... a little change is good isn't it!?

We live in a very food driven nation, the availability of global products to us is immense. Fruits and vegetables once only seen in their native lands are now available in your local market. Beautiful and exotic spices are sitting on the shelves begging to find a home in your next meal. Why not utilize some of these amazing foods in your thanksgiving meal?

Ginger-cardamon roasted vegetables gives you a chance to introduce new flavors to your guests without scaring them off. Pick some classic root vegetables such as carrots and parsnips and add a few of the more obscure such as white asparagus and beautiful crab apples. YES, I said crab apples! They are not just for picking off the tree in your grandpa's front yard and throwing at your very annoying little brothers head! Crab apples add a touch of sweetness to the roasted vegetables and compliment the smokey cardamon and sweet ginger beautifully.

So, think about adding a little of the traditional and a touch of the exotic to your table. Your guest will be happy you did!

Ginger-Cardamon Roasted Vegetable

Serves 6

*

8 carrots

6 parsnips

4 cloves garlic

1 lb. white asparagus

12 crab apples

1 tbsp. ground cardamom

1/2 tbsp. ground ginger

1 tsp. salt

1/2 tsp. pepper
extra virgin olive oil

Preheat oven to 375. Peel the parsnips, carrots and white asparagus. Cut in half lengthwise and cut into uniform medium pieces. Peel garlic and smash to release the oils. Remove the stems and core the crab apples. Leave them whole. ( I cut them in half the first time and they burnt, they roasted much better whole)

Mix together cardamon, ginger, salt and pepper. Place all fruit and vegetable on a baking sheet with a Silpat. Drizzle with olive oil to coat. Sprinkle the spice mixture over all the vegetables. Toss with hands to coat. Bake a t 375 for 25 minutes until parsnips and carrots are soft and tender. Serve immediately.

Cream Cheese Cake with Cranberry-Chambord Sauce

I promised to post a few thanksgiving recipes this week, this one is absolutely delicious if I do say so myself! Creamy cheesecake with tangy cranberry-chambord sauce, what's not to like?

Are you wondering what Chambord is? Chambord is a black raspberry liqueur, it was said that Louis x1v was visiting Chateau Du Chambord when it was first introduced. Chambord was typically taken as an after dinner drink among the wealthy. The liqueur is said to be a delicious combination of raspberries, blackberries, vanilla, honey and cognac. I've been known to mix a shot or two of Chambord with a sparkling wine and top with a fresh raspberry or two. A perfect compliment to thanksgiving dinner!

Speaking of perfect compliments to thanksgiving dinner let's head back to Cheese Cake with Cranberry-Chambord Sauce. I took my mom's cheesecake recipe, a dense creamy homemade cheesecake and paired it with a tart and tangy sauce. I made it more personal for my dinner guests by serving them individual cakes made in my 4.5 inch individual spring form pans. Found here at http://www.theopenskyproject.com/.

Cream Cheese Cake with Cranberry-Chambord Sauce

serves 4

3/4 c. graham cracker crumbs

1 T. sugar

1 T. butter melted

3 packages of cream cheese ( room temperature)

4 eggs

1 t. vanilla

1 c. sugar

1/2 c. Chambord

1/4 c. water

1/2 c. sugar

1/2 package of fresh cranberries

Mix together graham cracker crumbs, sugar and melted butter. Press into 6 4.5 inch individual spring form pans. Refrigerate.

Place room temperature cream cheese into mixer, beat until light and fluffy. Slowly add eggs one at a time, beat until combined and smooth. Add sugar and sugar, mix until incorporated.

Remove crust from fridge and spoon cream cheese mixture on top dividing equally. Place six pans on a baking sheet and place in oven. Bake at 375 for 30 minutes. Until cheese cake is firm. Do not over bake! If anything please under bake, the cake will continue to cook when removed from the oven.

Set aside to cool and then refrigerate at least 4 hours.

Cranberry-Chambord Sauce:

Mix together Chambord, water, sugar and cranberries in 1 1/2 qt. sauce pan. Bring to a simmer and let reduce for 10 minutes until cranberries pop. Use a fork to smash cranberries and stir to combine. Remove from heat and let cool

To Plate:

Remove cheese cakes from pans and place on plate. Spoon cranberry-chambord mixture on top and then add small amount mixture to plate. Drag your spoon through it to make a cranberry-chambord smear. Garnish with fresh mint.