I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Spiced Apple Torte

Recipes in my life go around in circles. I used to make a version of this apple dessert when I was just starting out in my first apartment, when a springform pan was considered exotic kitchen kit. I don’t know where I originally found it, but I imagine it might have been in my mom’s extensive file of apple recipes. My mother loves a good file folder, and when the apple tree my dad and I planted in the backyard started to produce fruit, she started filling a folder. I thought I was fancy because I added cinnamon for flair. Somehow, the recipe fell out of my rotation and I had not thought about it in years, but a recent internet search led me in a circuitous route to several recipes for apple sharlotka, a traditional Russian dessert. These recipes reminded me of this classic from my repertoire, so with apple season in full swing, I pulled it out again and updated and modernized it a bit. It was a treat to rediscover an old favorite.

What I love about this dish is that is mostly apple, tart chunks held together by a light, almost custard like filling – making the most of the season’s best fruit. In the spirit of autumn desserts, I’ve added a bouquet of warming spices – veering away from simple cinnamon to the less explored end of the spice rack. Of course, you can just use a dose of cinnamon, or leave out the spices altogether, but I think this combination adds a great hint of mystery and warmth. The cake is lovely on its own, but a dollop of lightly sweetened whipped cream never goes amiss, or a scoop of ice cream. I recently served it with salted caramel gelato to great effect.

Spiced Apple Torte
Serves 6
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Ingredients
  1. 6 tart green apples, like Granny Smith
  2. 3 eggs
  3. 1 cup all-purpose flour
  4. 1 cup granulated sugar
  5. 1 teaspoon vanilla extract
  6. ¼ teaspoon ground allspice
  7. ¼ teaspoon ground cardamom
  8. ¼ teaspoon ground cloves
  9. ¼ teaspoon ground ginger
  10. ¼ teaspoon ground nutmeg
  11. ¼ teaspoon kosher salt
  12. confectioners’ sugar for dusting the top
Instructions
  1. Preheat the oven to 350. Line the bottom of a 9-inch springform pan with parchment paper, then spray the paper and the pan with cooking spray.
  2. Peel the apples and cut them into small chunks, about the size of dice. Layer the chunks directly in the prepared pan.
  3. Beat the eggs, flour, sugar, vanilla, spices and salt together in the bowl of stand mixer. At first, it may look like dough, but beat for a few minutes until you have a smooth, thick batter. Spread the batter evenly over the top of the apples. Use a spatula to cover all the apples with batter and to encourage it reach down between the apples. Let the pan sit for a few minutes for the batter to distribute, then bake for 50 – 60 minutes until a tester inserted in the center comes out clean.
  4. Cool the cake completely, then remove the springform ring. Sprinkle generously with confectioners’ sugar.
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Roasted Rosemary Grapes with Goat Cheese

Grapes are, I think, so unexpected in any form other than right off the stem for a snack. My parents always had a colander full of grapes near the sink, and the grandkids would snack off them constantly. So grapes have been sort of stuck in the realm of kid food to me, but this sophisticated dish dispels that idea quick smart. It has the effortless sophistication in food that I strive toward, but don’t always reach. And the broody color of the softened grapes garnished with a woody sprig of rosemary makes a striking and lovely Autumn treat.

This is one of the simplest, but still elegant appetizers in my repertoire. Toss grapes with oil and vinegar and roasting them creates this sweet, tangy rich topping for creamy goat cheese, with a wafting flavor of rosemary. I like dark, jammy black grapes, but fruity red grapes work as well. For me sherry vinegar or Jerez vinegar to have the perfect balance of richness and bite. I find balsamic a little syrupy for this, but use red wine vinegar if you need a substitute. You could also swap out the rosemary for another woodsy herb like thyme or marjoram. And of course you could serve the grapes with a different cheese, like brie or camembert, but I find the saltiness of goat cheese the perfect foil.

Roasted Rosemary Grapes with Goat Cheese
Serves 10
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Ingredients
  1. 3 cups black or red seedless grapes
  2. 2 Tablespoons olive oil
  3. 2 Tablespoons sherry vinegar
  4. 1 teaspoon honey
  5. kosher salt and pepper
  6. 3 large stalks rosemary, plus one for garnish
  7. 1 4-ounce log soft goat cheese
Instructions
  1. Preheat the oven to 425. Toss the grapes with olive oil, sherry vinegar, honey, salt and a generous dose of ground black pepper in an 8 by 8 inch ceramic baking dish. Tuck the rosemary stalks among the grapes. Roast the grapes for 20 - 30 minutes, shaking the pan a few times, until the grapes are soft beginning to collapse.
  2. Let the grapes cool for about 5 minutes, remove the rosemary stalks, then spoon over the goat cheese. Garnish with a fresh sprig of rosemary. Serve with hearty crackers or baguette slices.
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Simple Summer Peach Pie

Pie speaks so of summer to me, particularly ones bursting with the best of summer fruit. And when it easy to make, like this one, it is a real bonus. I pulled the original version of this recipe from a community cookbook years ago when I had some peaches sitting on the counter. Like most of the best of summer produce, I buy peaches in bulk when they are at their peak, some to eat but mostly to make jams and preserves. When I buy by the quart or the basket, I always end up with a few more than I need for a canning. The first time I made this, I chose it because it uses ingredients I always have on hand. Now I buy peaches just to make the pie. I have often thought of this as a peaches and cream pie, but there is no cream, and though it has a creamy filling, it isn’t really a custard pie either. Just a simple summer peach pie.

I leave the peels on the peaches, because I think it adds extra flavor and color and helps keep the peach slices intact (and because it is easiest), but you can peel them if you prefer. And get creative with filling – use almond extract instead of vanilla, or scrape in the seeds of a vanilla bean. Add some cinnamon or cardamom, or a little fresh ginger. Some orange or lemon zest would work nicely as well.

Simple Summer Peach Pie
Serves 6
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Ingredients
  1. Pastry for on 9-inch pie, homemade or store bought ready rolled
  2. 3 large or four small peaches
  3. 3 eggs
  4. 1 teaspoon vanilla
  5. 1 cup granulated sugar
  6. 1 Tablespoon unsalted butter, melted
Instructions
  1. Preheat the oven to 350. Line a pie plate with the pastry and set aside.
  2. Slice the peaches into thin slices and layer in the pie crust. Fill the crust with peach slices right up to the top.
  3. Beat the eggs and vanilla in a bowl, then beat in the sugar until well combined. Stir in the melted butter, then pour over the peaches in the crust. It may not look like enough filling, but it will all come right in the end. Try to pour some over the surface of every exposed peach slice. Bake the pie for 45 minutes to an hour, until the center is firm with just a little bit of a wiggle. If the crust starts to brown more than you’d like, loosely cover the pie foil.
  4. Cool the pie completely, then refrigerate until chilled through.
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Blueberry Buttermilk Bread Pudding with Lemon Caramel Sauce

I have to say, this recipe involves a lot of words I like. Juicy fresh summer blueberries, rich buttermilk and caramel. Bread pudding has always been a favorite of mine and this fresh summer version bursting with berries is a great way to make the most of the farmers market fruit. Buttermilk adds a nice tang to the luscious custard. Top the whole with a silky caramel sauce freshened up with lemon juice for a lovely dessert, or brunch dish.

This recipe started life as a way to use up a basket of blueberries and an unused loaf of bread, but the idea was so solid that I set to work on a formal recipe. I added buttermilk because, well, I love buttermilk and always have some around. Challah is an airy, soft, eggy pairing for this summery version. I found a traditional caramel sauce a bit heavy for the fresh fruit, so lightened it up with a nice hint of fresh lemon. And, obviously, the sauce is delicious over ice cream or any variety of sweets.

Blueberry Buttermilk Bread Pudding with Lemon Caramel Sauce
Serves 6
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For the Caramel Sauce
  1. 2 cups packed light brown sugar
  2. 2 Tablespoons all-purpose flour
  3. 1 cup boiling water
  4. Zest and juice of one lemon
  5. 2 Tablespoons unsalted butter
  6. Pinch of sea salt
For the Bread Pudding
  1. 1 pound loaf challah
  2. 2 cups fresh blueberries
  3. 3 whole large eggs
  4. 2 egg yolks
  5. ¾ cups packed light brown sugar
  6. 3 cups buttermilk
  7. 1 cup heavy cream
  8. zest and juice of one lemon
  9. 1 teaspoon vanilla
  10. ¼ teaspoon nutmeg
For the Caramel Sauce
  1. Whisk the brown sugar and flour together in a medium saucepan, then pour over the boiling water and whisk until smooth. Heat over medium heat, and when it just begins to bubble, stir in the lemon zest and juice, then add the butter, whisking until melted. Bring to a low boil and cook for five minutes, watching carefully and stirring occasionally. The sauce will be just a little thicker than maple syrup. Stir in a pinch of salt. Remove from the heat. The sauce can be made a few hours ahead and served at room temperature or served warm.
For the Bread Pudding
  1. Preheat the oven to 350. Cut the challah into 1 inch cubes and spread on a rimmed baking sheet. Toast in the oven for 10 minutes. Don’t brown the bread, just let it crisp up slightly.
  2. Spray a 13 by 9 inch baking dish with cooking spray. Spread half of the bread cubes in a solid layer in the dish. You don’t want too much of the dish showing through, so use a little more than half of the bread if needed. Sprinkle over half of the blueberries, then repeat with the remaining bread and berries.
  3. Beat the eggs lightly in a large bowl, then whisk in the brown sugar. Add the buttermilk, cream, lemon zest and juice, vanilla and nutmeg and whisk until smooth. Pour the custard evenly over the bread in the dish. Press the bread cubes down into the custard to saturate. Leave to soak in for at least half an hour, but you can cover and refrigerated for several hours.
  4. When ready to serve, cook the bread pudding at 350 until set, golden and firm, about 30 minutes. Let rest for a few minutes, then serve drizzled with the caramel sauce.
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Blueberry Lemon Poppy Seed Cookies

Recipes are born from many things. This one came one summer when I had promised to bring cookies to a gathering. When I volunteered, I was no doubt thinking it would be the easiest assignment – just whip up some chocolate chip or peanut butter cookies and go. But when it came down to it, I had this desire to make something lighter and more summery. I had some lemons on the counter, so I turned to an old recipe for a lemon poppy seed cookie and that seemed more like what I wanted. I opened the fridge to get out the butter, eggs and sour cream and found some blueberries I’d picked up in bulk at the farmers market. Why not, I thought. Thus this cookie was born.

These are a lightly sweet cookie in the old-fashioned Southern tea cake style. Pillowy and cakey with a simple glaze to sweeten things up. I love the burst of juicy berries this version has, and the poppy seeds add interest, and make them very pretty. By the way, they were a big hit at the event.

Blueberry Lemon Poppy Seed Cookies
Yields 24
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Ingredients
  1. 10 Tablespoons (1 ¼ sticks) unsalted butter
  2. 1 ¼ cups granulated sugar
  3. 2 eggs
  4. ¼ cup sour cream
  5. zest and juice of one lemon
  6. 1 teaspoon vanilla extract
  7. 1 ½ teaspoons poppy seeds
  8. 2 ½ cups all-purpose flour
  9. 1 teaspoon baking powder
  10. ¼ teaspoon kosher salt
  11. 1 cup fresh blueberries
  12. 1 cup confectioners’ sugar
Instructions
  1. Preheat the oven to 350. Line 2 baking sheets with parchment paper.
  2. Beat the butter in the bowl of a stand mixer to break it up, then add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the sour cream, most of the lemon zest (save a pinch for the glaze) and 2 Tablespoons lemon juice (save the rest for the glaze), vanilla and poppy seeds. Beat until smooth, scraping down the sides of the bowl. Beat in the flour, baking powder and salt until the batter is smooth and well combined and there are no dry ingredients visible in the bowl. Fold the blueberries into the batter with a spatula.
  3. Use a cookie scoop or large spoon to scoop mounds of dough an inch or so apart on the prepared baking sheets. Bake until firm and just lightly golden on the bottoms, about 15 minutes. Cool on the pan for a few minutes, the remove to a wire rack placed over paper to catch drips from the glaze. Cool completely.
  4. Whisk the confectioners’ sugar and a little lemon zest together with enough lemon juice to make a glaze you can drizzle over the cookies. If you don’t have enough lemon juice, add a touch of milk. You can add a pinch of poppy seed to the glaze as well if you’d like. Drizzle the tops of the cookies with the glaze and leave to set.
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Raspberry Orange Pudding Cake

Summer fruit desserts are such a sunny joy. And whether you call this type of dish a cobbler, a slump or a pudding cake, it makes the perfect summer dessert. Sweet and juicy summer fruit melts into a saucy layer tucked beneath a tender cake. I’ve shared before my Saucy Peach and Bluebbery Cobbler version. Raspberries are a rare local treat and when I find them I make the most of them. If I find them in abundance, I freeze them, and can then use them throughout the year for this lovely dessert.

Part of the beauty of this recipe is its adaptability. I love the twist of using fresh orange to compliment the raspberries, but you could certainly use lemon, or even lime. Add some scraped vanilla beans to the cake to pump up that flavor, or a little raspberry liqueur to the berries. This dish is perfect on its own, but there is something special about hot pudding cake served with a scoop of cold ice cream. You could also top it with whipped cream, plain, sweetened or with a little liqueur. I love bring the dish to the table, and watching the looks of delight when the juicy raspberry layer is revealed on the first scoop.

Raspberry Orange Pudding Cake
Serves 6
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Ingredients
  1. Raspberry Orange Pudding Cake
  2. 2 cups fresh raspberries
  3. 2 Tablespoons granulated sugar
  4. 2 Tablespoons fresh orange juice (zest before squeezing for the cake)
For the Cake
  1. ½ cup (1 stick) unsalted butter, at room temperature
  2. ¾ cups granulated sugar
  3. zest of one orange
  4. 1 teaspoon vanilla
  5. 1 large egg
  6. 1 ½ cup all-purpose flour
  7. 1 ½ teaspoon baking powder
  8. ½ teaspoon baking soda
  9. ½ cup whole buttermilk
  10. 1 Tablespoon orange juice
For the Topping
  1. ¾ cup granulated sugar
  2. 1 Tablespoon cornstarch
  3. ¾ cup hot water
Instructions
  1. Preheat the oven to 350. Spray an 8 inch square pan with cooking spray.
  2. Spread the raspberries evenly on the bottom of the prepared pan. Sprinkle the sugar evenly over the top, then sprinkle over the orange juice.
For the Cake
  1. Beat the butter in the bowl of a stand mixer to break it up, then add the sugar, orange zest and vanilla and beat until light and fluffy, scraping down the sides of the bowl. Beat in the egg until the batter is smooth. Beat the flour, baking powder and baking soda in two additions alternately with the buttermilk, scraping down the sides of the bowl, until the batter is smooth. Dollop the batter evenly over the berries, then spread it out to cover the berries completely. I find lightly damp fingers the easiest way to do this.
For the Topping
  1. Whisk the sugar and cornstarch together in a small bowl, then sprinkle evenly over the batter in the pan. Place the pan on the oven rack, then pour over the hot water evenly, making sure the entire surface is damp.
  2. Bake the cake for 50 minutes, until firm and golden. Serve warm
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Strawberry Basil Chiffon Cake with Strawberry Basil Sauce

Chiffon Cake always sounds so delightfully old-fashioned to me. Maybe because chiffon just sounds like a frilly, girly, poufy tea-party dress. I always see chiffon cake recipes in older community cookbooks, in all sorts of flavor combinations. I don’t think people make chiffon cakes much anymore, but the light, foamy sponge is a treat that shouldn’t be missed. Add some fresh in-season strawberries for a lovely light and and airy spring treat. I like to up the berry flavor with a sweet sauce and complement the whole with pillows of sweetened whipped cream.

Strawberries and basil work together beautifully, adding a lovely herbaceous note. And the fragrance is mouth-watering. The cake itself is such a pretty pink with little speckles of green, like a berry itself. This is a break-out the crystal cake plate dessert, colorful and bright on any spring table.

Strawberry Basil Chiffon Cake with Strawberry Basil Sauce
Serves 10
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Ingredients
  1. 2 ¼ cup cake flour, sifted
  2. 1 ½ cups granulated sugar
  3. 1 Tablespoon baking powder
  4. ¼ teaspoon salt
  5. Roughly 1 cup of hulled strawberries
  6. 7 egg yolks
  7. 7 Tablespoons vegetable oil
  8. 5- 6 large basil leaves
  9. ½ teaspoon vanilla extract
  10. a drop or two of red or pink food coloring (optional)
  11. 7 egg whites
For the sauce
  1. 3 cups hulled, quartered strawberries
  2. ½ cup granulated sugar
  3. 6 large basil leaves on the stem
Instructions
  1. Preheat the oven to 325.
  2. Sift the flour, 1¼ cups of the sugar, the baking powder and salt into a large mixing bowl and stir to combine. Drop the strawberries into a blender and puree. You will need ¾ cups, so measure it out and add more berries if needed. Put the puree back into the blender and add the egg yolks, vegetable oil, basil leaves, vanilla and food coloring, if using. Pour the liquid ingredients into the dry and stir to mix well, making sure there are no dry ingredients visible.
  3. In the bowl of a stand mixer, beat the egg whites until they become foamy. Slowly drizzle in the remaining ¼ cup sugar and beat until stiff peaks form. Stir ¼ of the egg whites into the batter to loosen it up, then gently fold in the remaining whites in three additions. Make sure there are no streaks of white visible. Scrape the batter into a 10 – inch angel food cake pan and bake for 50 – 6o minutes until a tester inserted in the center comes out clean and the top springs back at a light touch. Immediately invert the pan, centering the hole over the neck of a bottle, or over a rack if your pan has “feet” the raise it from the surface. Cool completely.
For the Sauce
  1. Put the quartered berries and sugar in a medium saucepan and stir. Pluck the basil leaves off the stem and tuck the stem into the berries. Cook over medium high heat, stirring frequently, until the berries have broken down and the sugar is completely dissolved, about 5 - 7 minutes. Pick out he stem. Use an immersion blender to roughly puree the sauce – it’s nice to have a few pieces of berries in there, but do give it a whirl with the blender. Cook for a further five minutes or so to reduce the sauce slightly. Take the pan of the heat. Finely chop the basil leaves and immediately stir them into the sauce. Leave to cool, then cover and refrigerate. The sauce can be made up to two days ahead.
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Rhubarb-e-Cue Sauce

I have this obsession with rhubarb. I think because it is not something I grew up with and it seems so exotic. It’s one of the many foodstuffs I was first introduced to while living in England, and there is always this mystique around those decidedly British things to me. Plus, the red stalks are so pretty and cheerful when they start to signal that spring is coming in the markets. Invariably, the checker at the store has to ask what it is – it’s just not very common around here. So maybe the name is a little over the top, but I got tongue tied saying rhubarb barbecue and ended up with this.

I clipped a recipe for a rhubarb sauce from an English magazine years ago, intrigued by the idea of a savory application. It was one of those five ingredient quickies. It hung around my files for years, then when I finally made it, my first impression was that with a little Memphis-style tweaking, I could turn it into a barbecue sauce – the true nectar of my homeland. And it’s good. Sweet but tangy from the vinegar with a little kick from ginger and mustard and smoky hit from the Worcestershire and paprika. Roasting the rhubarb and garlic brings out the sweetness of both. Its great brushed on grilled chicken or a pork tenderloin, or stir it through pulled chicken or pork, or try it spread it on a burger or a chicken sandwich.

Rhubarb-e-Cue Sauce
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Ingredients
  1. 4 cups of 1-inch pieces of fresh rhubarb
  2. 3 cloves of garlic
  3. 1 cup water
  4. ½ cup light brown sugar
  5. ¼ cup ketchup
  6. 3 Tablespoons cider vinegar
  7. 1 Tablespoon Worcestershire sauce
  8. 1 teaspoon smoked paprika
  9. ½ teaspoon yellow mustard powder
  10. ½ teaspoon ground balck pepper
  11. ½ teaspoon kosher salt
  12. ½ teaspoon celery salt
  13. ¼ teaspoon ground ginger
Instructions
  1. Preheat the oven to 425. Line a rimmed baking sheet with non-stick foil or foil sprayed with olive spray. Spread the rhubarb chunks evenly on the try, then nestle in the garlic cloves. Spray with olive oil, then roast for 15 – 20 minutes until the rhubarb is very soft. Remove from the oven and scrape the rhubarb and garlic into a blender. Add the water and puree until very smooth. Scrape the puree into a saucepan.
  2. Stir the brown sugar, ketchup, vinegar and Worcestershire into the rhubarb, then place over medium high heat. Stir in the spices, salts and pepper and stir until well combined. Bring to a low bubble, stirring frequently. Reduce the heat to low and simmer for 30 - 40 minutes, stirring occasionally, until the sauce is thickened
Notes
  1. Makes about 1 cup
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Goat Cheese Cheesecake with Red Wine Rosemary Pears

I love taking classic dishes and adding a little twist, without adding a whole lot of work. Cheesecake topped with syrupy fruit is definitely a classic. In my younger years, cheesecake with strawberries, or later the more fanciful raspberry coulis, was the go to dessert for romantic dinner menus. With this recipe, you get the brilliant, creamy sweetness of a classic cheesecake, but the goat cheese adds this lovely tang. Pears poached in red wine are another cool-weather dessert stand-by, but add a little rosemary and it reaches a whole new dimension. So a simple classic becomes a sophisticated new dessert, perfect for a party or a romantic dinner. And I have to say, leftovers make a pretty good breakfast as well.

Use a wine you would want to drink to poach the pears, but don’t sacrifice your best bottle. I have also made this cheesecake with a crust made of gingersnaps which adds a little spice. The rosemary in the poaching liquid is such a special and unique twist, but you could swap it out for a cinnamon stick and a few pods of star anise for a spiced version. The presentation of this dish is striking, with the creamy cake and ruby-tinted pears. A little sprig of rosemary on top adds flair and a hint of the tastes to come.

Goat Cheese Cheesecake with Red Wine Rosemary Pears
Serves 6
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Ingredients
  1. For the Pears
  2. 1 ½ cups red wine
  3. ¾ cup sugar
  4. 3 sprigs rosemary
  5. 4 pears, forelle, Anjou or bosc
For the Crust
  1. 15 graham crackers (the whole sheet)
  2. 2 Tablespoons granulated sugar
  3. ¼ cup (1/2 stick) unsalted butter, melted
For the Cheesecake
  1. 2 (8-ounce) packages cream cheese, at room temperature
  2. 12 ounces soft goat cheese, at room temperature
  3. zest of 1 lemon
  4. 2 Tablespoons fresh lemon juice
  5. 1 teaspoon vanilla extract
  6. 1 ¼ cups granulated sugar
  7. 4 large eggs
For the Pears
  1. Peel the pears and cut into small chunks. Pour the red wine into a saucepan and stir in the sugar. Heat over medium high heat until just boiling and drop in the rosemary, pressing it down to submerge it in the liquid. Add the pears and stir gently to cover with the wine and cook until the pears are soft and tender and the wine is reduced to a syrup about the consistency of maple syrup. Remove from the heat and leave to cool and for the wine to soak in and tint the pears red. Remove the rosemary stems and any stray needles before serving. The pears can be prepared a day ahead, cooled, covered and refrigerated.
For the Crust
  1. Preheat the oven to 350. Spray a 9-inch springform pan with cooking spray.
  2. Break the graham crackers into small pieces and drop into a food processor. Pulse until broken up into crumbs, then add the sugar and process until very fine. With the motor running, drizzle in the melted butter and process until the crumbs are all moist. Dump the crumbs into the prepared pan and press into an even tight layer. Bake for 10 minutes, then remove from the oven to cool. Reduce the oven temperature to 325.
For the Cheesecake
  1. Beat the cream cheese and goat cheese together in the bowl of a stand mixer fitted with the paddle attachment to break them up. Add the lemon zest, juice and vanilla and beat until smooth and creamy, scraping down the sides of the bowl a few times. Beat in the sugar until light and fluffy and smooth. Beat the eggs in one at a time, beating well after each addition and scraping down the sides of the bowl frequently. Spread the filling over the crust in the prepared pan and smooth the top. Bake for 50 – 60 minutes until lightly golden and firm, but slightly jiggly in the very center. Remove from the oven and cool on a rack, then transfer to the refrigerator loosely covered and chill for several hours, but overnight is fine.
  2. Remove the springform ring, slice and serve topped with the pears and syrup.
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Cranberry Oatmeal Muffins

Cranberry Oatmeal MuffinsThe holidays are filled with so much sweet and sugary (not that I’m complaining), so sometimes it’s nice to have a treat that’s seasonal and festive, but not as cloying or overly sweet. These muffins hit the spot. Hearty with oatmeal and moist from yogurt, these muffins are filling and comforting with a nice holiday kick. Perfect for a Christmas morning buffet or as a little early morning present opening snack before the big meal. They make a great gift, wrapped up in a pretty gift bag or napkin.

These muffins are not overly sweet and have a tangy kick from the fresh cranberries. That means they are the perfect vehicle for sweet spreads like apple butter or pumpkin butter, or try my Egg Nog Butter for a nice holiday feel. They are also great in a bread basket with a main meal, with a little smidge of butter.

Cranberry Oatmeal Muffins
Yields 12
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Ingredients
  1. 1 cup rolled oats
  2. 1 cup whole yogurt
  3. ½ cup canola oil
  4. 1 egg
  5. ¾ cup light brown sugar, firmly packed
  6. 1 cup flour
  7. 1 teaspoon baking powder
  8. ½ teaspoon baking soda
  9. ½ teaspoon salt
  10. ½ teaspoon cinnamon
  11. ½ teaspoon nutmeg
  12. ¼ teaspoon ground cloves
  13. 1 cup fresh cranberries
Instructions
  1. Stir the oats and the yogurt together in a large bowl, making sure all the oats are covered. Set aside for 1 hour.
  2. Preheat the oven to 400. Grease 12 muffin cups.
  3. Add the oil and the egg to the oat and yogurt mixture and stir well to combine. Stir in the brown sugar until combined, then add the flour, baking powder, baking soda, salt and spices and stir just until well combined and there is no dry flour visible. Fold in the cranberries.
  4. Divide the dough between the muffin cups – I like to use a large cookie scoop for this – then bake for 20 – 25 minutes until the muffins have browned and a tester inserted in the center comes out clean. Turn out onto a rack to cool. The muffins will keep for one day in an airtight container.
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