Do y’all remember those Sunday suppers at your grandmother’s when you were growing up? I do. All of my aunts, uncles and cousins packed into the house laughing or possibly squabbling. A table so full that we actually had to eat somewhere other than the dining room. Usually supper ended up becoming a musical chair symphony but the food and family made it all worthwhile. I have to tell you those memories find me often and fill me full of warmth.
Pam Anderson and her family know all about time well spent in the kitchen. Creating not only their own long-lasting memories full of joy but also some ingenious recipes that have evolved from their lively gatherings. Fortunately Pam, along with her incredible daughters Maggy and Sharon, share some of their culinary creations with us on their blog Three Many Cooks. Pam has also been tempting our taste buds with her sensational cookbooks for some time now. Her latest book Perfect One Dish Dinners (which is her second book to hit the NY Times best sellers list) has now become a weekly resource for my family inspiring some exquisite, yet deceptively easy meals. Especially for some of our Sundays gatherings.
Pam brilliantly planned the recipes ahead of time for you in Perfect One Dish Dinners. She grouped them into meals consisting of an entrée, an appetizer and a desert. She even went so far as to give you helpful alternatives and recommend the perfect beverage to accompany each dinner. The beauty of her new book is that you can also mix and match the recipes as you please.
Just to give you all a little taste of what awaits you in her new book here’s what we had this Sunday. The guys and I spent a wonderful afternoon with my dad, step mom and sister enjoying what is a staple dish here on the coast. We made a Low Country Boil or as Pam calls it, Frogmore Stew. It’s a spectacular blend of shrimp, kielbasa and vegetables infused with garlic and spices.
We paired it with Pam’s absolutely delicious salad of Greens with Apples, Dried Cherries and Roasted Pumpkin Seeds. Now you are probably saying to yourselves, “Where are the pumpkin seeds”? Funny story about that. It involves three guys and you’ll just have to wait for it. We replaced the missing pumpkins seeds with pecans, which worked out just as well.
I also made this. Oh yeah, read it and weep y’all.
Better yet look and weep. Can I just say drool buckets! I couldn’t help myself, I’ve a passion for cheesecake.
Here is what you will need to make this beauty straight from Pam herself.
Rum-Raisin Cheesecake with Gingersnap Crust
Serves 12 to 16
3 tablespoons unsalted butter, melted
2 tablespoons plus 1 1/4 cups sugar, divided
24 gingersnaps, preferably Nabisco
2 pounds cream cheese (regular or light Neufchatel), softened
4 large eggs
1/3 cup dark rum
1 cup dark raisins
4 teaspoons all-purpose flour
Adjust oven rack to middle position and heat oven to 375 degrees. Bring 1 quart water to a boil for a water bath.
Mix butter and 2 tablespoons sugar until well mixed. Coat a 9 inch springform pan with vegetable-oil cooking spray.
Place a single layer of gingersnaps, flat side down, on pan bottom (there will be spaces between them), and generously brush with butter mixture. Brush flat sides of remaining gingersnaps with remaining butter mixture, and place them, rounded side out and slightly tilted toward the outer edge, around pan sides. Bake until sugar on cookies bubbles, about 7 minutes. Remove from oven and reduce oven temperature to 325 degrees.
Meanwhile beat cream cheese in a large bowl with an electric mixture until fluffy. Gradually add remaining 1 1/4 cups sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down sides after each addition. Beat in rum, or as Pam and her girls would say…” Perfume the cream cheese”. Toss raisins with flour and stir into batter. Cover exterior of springform pan with a double sheet of heavy-duty foil to ensure that no water can seep in; set in roasting pan. Pour batter into springform pan.
Set roasting pan on oven rack and pour in enough hot water to come about halfway up the side of the springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Remove pan from oven and let stand in water bath for 30 minutes. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Slice and serve.
Light and creamy with a hint of rum, sweet plump raisins and a crunchy spicy crust. What else can I say but that everyone loved it.
It was so yummy that my surfer was busted by M2 sneaking seconds. “Dad!!”…“What?!? I don’t have anything!”
This cheesecake is just too bloody brilliant for words. Look at all that rum soaked creamy goodness. Now that makes any Sunday mo bettah!
I’m not the only one who has found Pam’s new book, well excuse the pun, perfect. Today you will find quite a few people posting some recipes from Pam’s Perfect One Dish Dinners. I have listed the ones that I know of below, have fun checking them out. I just wanted to say thank you so much to Pam, Maggy and Sharon for passing along the gift of this lovely cook book when I was at their Big Summer Potluck. It has a few spots on the pages now and flour in the crevices but then again it’s loved.