Cheesecake

This is a classic recipe for New York style cheesecake. I often make it a chocolate swirl cheesecake (yes, shocking that I would add chocolate to something).

Crust
1 cup graham cracker (or Oreo) crumbs
1 tbsp sugar
1/2 tsp cinnamon
1/4 cup melted butter

Mix dry ingredients with a fork, then pour melted butter over and toss to blend thoroughly. Pat evenly into the bottom of a 9 inch spring form pan. I use a juice glass to pat it down so it is even.

Cheesecake
4 250 gram packages cream cheese (total of 2 pounds) at room temperature
1 1/3 cup sugar
1 tbsp vanilla
4 large eggs
1/2 cup sour cream

Beat the cream cheese until smooth. Add the sugar gradually and beat until light and fluffy, scraping down several times. Beat in vanilla and eggs, one at a time. Fold in sour cream by hand. If you want chocolate swirl, add 8 ounces melted dark chocolate to half the batter, being careful not to over mix. Pour mixture onto crust (for swirl, alternate large spoonfuls of each batter and run a knife through to gently blend). Bake at 325 for 60-70 minutes, then leave in turned off oven for at least an hour with the door closed. Best if refrigerated overnight.

I've read that for best results, cheesecake should be baked in a water bath, but I don't mind a few cracks so I don't usually bother. If you do want to, make sure you cover the outside of the pan well with foil, then place in a large roasting pan and pour about 1 inch boiling water in roasting pan (careful not to splash the cheesecake) and put the whole thing in the oven. It might take a bit longer to cook.

Interview with Lora Deeprose

Today, instead of talking about food, I have an interview with my friend, Lora Deeprose, a writer. She has a wonderful book, The Still Life of Hannah Morgan, available now, and a second book she is trying to find the right publisher for. Check out her blog for my story! (http://blog.loradeeprose.com)

Heather: What inspired you to be a writer?

Lora: I was an extremely shy child. I found solace in books and daydreaming. Books were my most loyal friends and my imagination was my playground. Although I was always making up stories, it wasn’t until my mid-thirties that I committed these stories to paper. I’ve always preferred to spend a great deal of time by myself. When asked what my dream job would be I would say, “To work in a cave making widgets.” Now I realize writing is a great deal more fun and infinitely more satisfying that widget production.

H: What inspired this particular story?

L: The Still Life of Hannah Morgan was partially inspired by my own experiences working in a well-heeled spa and some of the humorous events that happened there. And no, I won’t reveal if it was me that gave a client an eyebrowectomy. Also, I was intrigued by the struggle that we go through to discover our authentic selves and the courage required to express it even if it means disappointing the ones we love. In this novel, I played with the idea that every one of us wants to be seen, to find that someone who will stand witness to who we are. Finally, I wanted to explore the different textures of love from familial to romantic.

H: Do you have any favourite authors and why?

L: At the moment, my favourite authors are Jane Austen, Stephen King, Dean Koontz, Nora Roberts writing as J.D. Robb, Elizabeth Gilbert, Phillippa Gregory, Sophie Kinsella, Diana Gabaldon, Christopher Moore and Kate Morton. They are all great storytellers and Christopher Moore has a wickedly twisted sense of humour.

H: Do you have any advice for writers who are just starting out?

L: Read everything and anything you can get your hands on. Write from your authentic self, find your own voice, and tell stories that resonate within you.

H: How would you describe your writing?

L: My writing is like having coffee with your BFF who understands you implicitly, gives great advice when asked, and makes you laugh until you pee your pants.

H: What is the best writing or publishing advice you’ve ever received?

L: Place butt in chair.

H: Why did you choose Calgary as your setting in The Still Life of Hannah Morgan?

L: When I began the novel, I was living in Calgary. It being my first attempt at writing, I wanted to write about a city I knew and loved. I had worked in the spa industry for several years and that became the backdrop for Hannah’s life.


H: What other projects are you currently working on?

L: I am working on a paranormal romance series. The first book, The Enchanted One is complete and I’ve just started book two, Rose Cottage.

The Enchanted One is about thirty-five year old, Lizzie Bennet. Orphaned at birth and raised in a cloistered convent, Lizzie knows nothing of her heritage; even her name comes from the pages of a book. When she leaves the convent to follow her dreams she soon finds out that life is nothing like her cherished Austen novels. Trapped in an unhappy marriage and questioning her own sanity, her only solace is her beloved flower shop, Enchanted Garden.

When her husband is killed and her store burns to the ground, Lizzie finds herself fleeing a demon she has no clue how to stop or even why she has become its target in the first place.

But Gideon York knows. As a member of the Order of the Triple Goddess, he is charged with protecting Lizzie and others like her from the dark forces that seek to destroy these rare and powerful women.

When their growing attraction tempts Gideon to break his sacred vow and Lizzie’s own powers threaten her new found family in the Order, she can no longer deny her destiny. To protect the people she loves, Lizzie must find the courage to face the demon alone and risk the ultimate sacrifice...her life.

H: Where can we get a copy of Still Life of Hannah Morgan?

L: Amazon USA
http://www.amazon.com/Still-Life-Hannah-Morgan/dp/0982929501/ref=sr_1_1?ie=UTF8&s=books&qid=1285624954&sr=1-1-spell

Amazon Canada
http://www.amazon.ca/Still-Life-Hannah-Morgan/dp/0982929501/ref=sr_1_1?ie=UTF8&s=books&qid=1285957970&sr=1-1

Amazon UK
http://www.amazon.co.uk/Still-Life-Hannah-Morgan/dp/0982929501/ref=sr_1_1?s=books&ie=UTF8&qid=1285958965&sr=1-1

Barnes and Noble
http://search.barnesandnoble.com/The-Still-Life-of-Hannah-Morgan/Lora-Deeprose/e/9780982929506/?itm=1&USRI=the+still+life+of+hannah+morgan

And at your local bookstore.

H:Thanks for stopping by!

L:Thanks so much for having me. I had a great time.

Lora Deeprose has a B.A. in Drama with a minor in History. She lives on Ravenwood Farms in the West Kootenay’s with her older sister, a flock of Banty chickens, three cats, and a cockatiel. The Still Life of Hannah Morgan, published by Marion Margaret Press, is now available at Amazon, Barnes and Noble, and your local bookstore. Lora is currently working on book two of her paranormal romance series The Enchanted One.

Cranberry Sauce

I found this recipe in the paper a few years ago. I don't like canned cranberry sauce (or jelly), so was very excited to try this. The cinnamon and honey really make it good, and it only takes about 30 minutes to make. I like to make it a couple of days in advance of the holiday meal.

1 pkg (12 oz/340g) fresh cranberries
1 3/4 cup cranberry juice
1 tbsp grated orange peel
3/4 cup honey
1 tbsp cinnamon
1 bay leaf
1/8 tsp cloves

Combine all ingredients in a medium saucepan. Bring to a boil and let simmer, stirring occasionally, for 15-20 minutes (until berries pop and sauce is thickened). Remove bay leaf, let cool. Cover and refrigerate for up to 4 days.

Use unsweetened cranberry juice. I substituted orange juice once, it was very good, too. I was cooking it while typing this; wow, does my house smell good!

Roasted tomato and red pepper soup

I made this soup on Monday, and loved it! It wasn't very hard, and the time it took was "oven time", meaning you can do other things (like play on the computer...)

6 nice, vine-ripened tomotoes
2 red peppers
1 onion
2 cloves garlic
3 cups stock (veggie or chicken)
basil
olive oil
salt
black pepper

Cut each tomato in half, place on a baking sheet. Cut the peppers into large chunks after seeding and put on baking sheet, too. Drizzle with olive oil and salt. Roast at 325F for 50 minutes to an hour. When they are raosted (and don't they smell fantastic?), let cool for ten minutes or so, then peel most of the skins off. Heat some oil and fry the onions and garlic. Add broth, basil and roasted veggies and bring to a simmer. Let simmer for about 10 minutes, then use an immersion blender to blend it all together. Add black pepper to taste. If you don't have an immersion blender, you can use a regular blender, then return to pot to heat through.

Bruce didn't like the tomato seeds left in, so you could remove them before roasting. I think next time, I will try roasting the onions and garlic, too. You could also skip the broth and just have a tomato sauce.