A creamy pumpkin cheesecake with a gingersnap crust and a maple swirl makes this a great addition to your fall dinner event.
Pumpkin
Hay Hay it’s Donna Day is back after a short but sweet summer break. The past couple weeks I have been tweeting and asking, what do you want. Sweet? Savory? Everyone came back with savory. Savory it is. I picked an easy and delicious spicy chicken dish with pumpkin. Vegetarians – let’s see your take …
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
The creaminess as well as the tartness of goat cheese rounds out the sweetness that roasting brings to fresh squash, the garlicky tahini dressing is the added bonus.