MUNCHISSUE 7

FEATURESP 6INDIA -yogi abroad tells his food story

P 12ONE BOWL MEALS - foodie robots bloggers share some slow-food for fast times meals

P 18EL RANCHO - profile on Salsa master and musician Todd Jackson

P 28TALLGRASS PRAIRIE KITCHEN - Chef Michelle Donaldson talks over eggs

CONTENTS

RECIPESP 12curry lentils with kale

P 14blood orange brussels with cous

P 16veggies + brown rice

P 24elote

P 26cilantro chicken tacos

P 37stuffed zucchini

P 40sponge cake base

P 42gluten-free new york style cheesecake

EDITOR

Designer, writer, editor, photographer, recipe-tester, interviewer and researcher are just a handful of the roles I’ve been playing for this latest issue of Munch.

When Lacey said she needed to bow out as co-editor to pursue other interests and hobbies, I understood, but knew it would be hard to finish an issue without my go-to photographer, recipe creator/tester and best friend. I decided I could and would continue doing Munch, at least finishing out the year, and I pressed forward.

That said both Lacey and I created Munch in our free-time, we both have full-time day jobs and busy social lives so time for Munch has often felt like both a joy and a strain. Though I’ve had a lot of fun making this issue, from baking cheesecake with a long time Instagram friend to eating some of my favorite brunch dishes ever, I do feel like I’m walking on a wire and spinning plates as I do it.

I am so grateful to everyone that has helped me pull through this issue. Ethan Hickerson, my brother-in-law and outstanding photographer, shot the photos for the El Rancho story. Brian, my friend and former boss, spent his weekend helping to edit stories. Lacey Tackett and Lucas Dunn submitted more of their stunning work. I received wonderfully tasty recipe submissions from Foodie Robots and Herban Fortress, a happy surprise that I didn’t expect. Everything in this issue feels like a gift - both to me and from me.

I’ve been happy to share Munch Magazine with all of you over the last couple years. I’m not sure if the next issue will be my last, but I do know that something will need to change. I’ve made Munch bigger then myself and yet I am still just one person. So I want to thank you for being a part of this adventure with me and to rest assured that I have personally tasted everything in this issue. Currently I’m considering licking the screen to make that statement even more true.

Kimberly Hickersondesigner/editor

CONTRIBUTORS

Copy Editing: Brian Brown, Hal MoncriefThanks to: Foodie Robots - (Lindsey Workman, Annie Sartin, and Michelle Briggs), Lucas Dunn, Ethan Hickerson, Michelle Donaldson, Cynthia Luxy Machovic, Lacey Tackett as well as all of our readers!

Tyler Van ArsdaleTravel photographer and expert yoga instructor Tyler shares some of his food experiences in India. vanarsdalephoto.com

-photo series starts on page 6 –

Tom PurvisWorld traveler, photographer, avid baker and stellar grandfather, Tom was kind enough to share his tried and true recipe for decadent New York-style cheesecake. flickr.com/photos/tpurvis

-new york love starts on page 39 –

Whitney Womack

Norman native and resident Whitney is a healthful food blogger and workshop teacher who gives her take on squash. theherbanfortress.blogspot.com

-zuch stuffs begin on page 42 –

photos and story by Tyler Van Arsdale

FRESH, COLORFUL, AND “YUHHHH!”

I recently spent six weeks in northern India receiving my yoga teaching certification. The decision came during my quarter-life crisis, but it was a spiritual and professional journey. Yoga teaches you to be mindful and live in the present, and what better way to experience that than with food?

Fresh markets and traveling vegetable carts are a common sight in India. Men would carry carts of fresh cauliflower, cucumber, and more, shouting some word that sounded like “yuhhhhh!” at the top of their lungs every afternoon during our yoga practice. Turns out that “yuhhh!” means something like “cauliflower” in Hindi. The more you know! The vegetables were so beautiful and bountiful, and it was truly a veritable veggie rainbow, available for rupees on the dollar.

Dishes in North India are sweeter than those in the South, and usually vegetarian. I had favorites for breakfast, lunch and dinner that I came back for several times during my stay.

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A traditional breakfast consists of aloo paratha, curd and some chutney on the side. Aloo paratha is a blend of spices and potatoes sandwiched and cooked between two tortilla-like chapati. It’s filling and delicious, and also vegetarian.

My favorite dinner choice was navratan korma — an interesting blend of vegetables, fruit and rice all cooked together, with a flavor so unique I’m not even able to describe it. Let’s just say it has cashews, apple, tomatoes, rice and succeeds in deliciousness.

There’s a microwaveable form of it on sale at the local Food Pyramid, but it’s just enough like the original version to know it’s not the original version.India is a beautiful mix of cultures and people, and its food is no exception. I encourage you to try and make it yourself from a recipe, or if you’re lucky enough, visit India and taste the real deal straight from the source.

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½ cup of green lentils ½ cup of red lentils 1 can of chickpeas, drained and rinsed 1 can of coconut milk 1 can of diced roasted tomatoes 1 cup of chicken or vegetable broth 1 large shallot, minced 1.5 inch piece of fresh ginger, minced 1 tablespoon of garam masala* 1 tablespoon of curry powder* 4 cups of kale, roughly chopped and de-ribbed salt to taste 2 limes for garnish 1/3 cup of cilantro, add a little more for garnish *purchased from Savory Spice Shop

In a large Dutch oven, drizzle a little bit of olive oil in the bottom of the pan and cook the minced shallots until fragrant.

Add the chicken or vegetable broth, coconut milk, tomatoes, and seasonings to the pan and bring to a boil.

Add lentils and chickpeas, cover and let simmer for approximately 20 minutes or until lentils are tender.

Cut the kale into ribbons and roughly chop the cilantro. Combine the kale and cilantro and add to the pot. Remove

from heat and let sit for 5 minutes.

To serve: fill a bowl and squeeze some lime juice over the top, garnish with a lime wedge and roughly chopped cilantro.

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by Lindsey WorkmanCurry Lentils with Kale

One Bowl Meals

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1/4 cup extra virgin olive oil1/4 cup blood orange infused olive oil*salt + pepper to taste1 lb mild Italian pork sausage 2 cups Brussels sprouts halved 1 cup cous cous (regular or whole wheat)1/2 cup chopped walnuts1/2 cup chopped cranberries1 T chopped fresh sage1/4 cup dry white wine1/4 cup veggie stock1/4 cup water2 tablespoons melted butter mixed with a dollop of honey*purchased from Olive & Co.

Preheat oven to 400 degrees. In a medium mixing bowl, mix the olive oils (Extra Virgin and Blood Orange), salt, pepper, and Brussels sprouts until the sprouts are evenly coated. Place on a foil lined baking sheet and cook for 25 minutes or until slightly browned.

In a large skillet cook the Italian pork sausage until cooked through and browned.

In a medium sauce pan bring the white wine, veggie stock and water to a boil. Add cous cous. Place lid over sauce pan and remove from heat. Let sit for 5 minutes then fluff with a fork.

Combine and mix the walnuts, cranberries, Brussels sprouts, sausage and honey butter together with the cous cous and enjoy. Optional: top each bowl with a fried egg.

by Michelle Briggs

Blood Orange Brussels & Sausage with Cous Cous

One Bowl Meals

1 cups long grain brown rice (uncooked) 1 red peppers1 portabello mushrooms1 bunch lactino kale, tough ribs removed2 cloves garlic1 tablespoon minced fresh ginger2 eggsred pepper flakes, to taste1/2 tablespoon soy sauce1 lime

Prepare the rice according to package instructions. Prep the ingredients: slice the red pepper, portabello mushroom, and kale into bite sized pieces. Mince 2 cloves garlic and 1 tablespoons of fresh ginger.

In a large skillet, heat 1-2 tablespoons of olive oil or coconut over medium-high heat. Add the garlic and ginger and cook for about 30 seconds until the garlic just starts to turn brown. Quickly add the red peppers and mushrooms and cook for about 4 minutes. Season with a pinch of kosher salt and pepper.

Add the kale and cook until tender, about another 4 minutes. Season with another pinch of salt, a sprinkle of red pepper flakes, 1 tablespoon soy sauce and juice of half a lime.

While the veggies are cooking, in another small skillet prepare your eggs. Heat 1/2 tablespoon olive or coconut oil over medium heat. Add two eggs and reduce heat to medium-low. Cook until whites are set but yolks are still runny; about 4-5 minutes.

To serve: Put a scoop of rice in a bowl, top with veggies and an egg. Serve with sriracha sauce, if desired.

by Annie Sartin

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Veggies with Brown Rice and Fried Egg

One Bowl Meals

On the western outskirts of Downtown Oklahoma City’s Farmer’s Market district, a steel

kettle full of ripe jalapeño peppers simmers. Amid shiny stainless-steel prep tables, stand-

mixers, and industrial gas stoves, Todd Jackson stirs away. As the manufacturer and owner of El

Rancho salsa, he takes care in his work.

“We just use jalapeños, tomatoes, garlic, cumin, and salt, which is the shortest ingredient list I’ve

seen on a jar of salsa,” Todd explains. “And it’s the only salsa I’ve ever found that has cumin in

it.” He stresses that El Rancho uses no vinegar or preservatives, as the acidity of the tomatoes and lime juice are enough to keep a jar of El Rancho

tasting fresh for at least a year.

The brand’s roots date back nearly three years. Mike Adcock created the original recipes to go along with the burritos sold for lunch at

Shamrock stations. A taxi driver who loved the salsa came in one day and demanded they sell

him fifty-five jars to give to his customers. Mike

EL RANCHO SALSA:gettin chips all up in that dip

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El Rancho Salsa Family

photos by - Ethan Hickersonstory by - Lucas Dunn

filled the order and had five jars left, putting the remaining jars

on the counter of the Shamrock for sale. They were sold within

an hour. Realizing there was a demand, he went into

production, selling more than 14,000 jars at just one Shamrock location, with thousands more

sold at other stores across Oklahoma, Kansas, Missouri,

and Nebraska.

It wasn’t long before Mike became overwhelmed by the amount of work required to produce so much salsa. He

had been utilizing the Earth Elements kitchen, located behind Urban Agrarian in the Farmer’s

Market. The large space, full

of professional equipment, is rented out to several local

food producers. One day, while struggling to make a large order

of salsa, Mike met Todd.

“I had been working for Earth Element’s line of food. I made sweet potato butter, jams and

jellies. I baked bread, pizza crusts, tortillas, processed large amounts of vegetables for local

growers,” Todd says.

“I was up here one day blanching asparagus to pickle,

and I saw Mike working by himself making salsa, and I

could tell he was having a really hard time. I started talking to

him, asking what he was doing,

and he was really excited to have someone else help him.”

Mike had been wanting more time for other pursuits,

so he eventually sold the manufacturing rights to Todd, who now makes every batch of El Rancho salsa himself, sometimes with help from

friends.

Todd pulls up a stool to the prep table, he screws the white lid off a jar of his favorite variety, the

verde, and opens a bag of chips.

“My first job was cooking fried chicken at a place called

Golden Fried Chicken in Enid, Oklahoma. I’ve been cooking

since I was a kid. My parents always bought me the kids

cookbooks and classes, so I’ve always been interested in food.

“My next job was cooking pizza at a place in New Mexico called Taos Pizza Outback. I was 23. I worked at a thrift store for a couple of years, and have just

been doing odd jobs since then, working for whoever I can.”

In addition to food, Todd is a very passionate musician. He

has played in the band Brother Gruesome for several years. The band went on a month-long tour

this summer that took them all over the Midwest and East

Coast.

Some of Todd’s approaches to music and cooking overlap. “When I cook, it’s improvisational. It’s like music, I don’t follow any formula -- my main goal with El Rancho

is to keep it consistent, keep every batch the same. Our customers get what they expect with every jar. It’s hot enough, it’s not too watery, it

sticks to your chip. I always taste as I make it.”

With the success of El Rancho’s mild, hot, and extra hot salsa, Todd

eventually branched out the line with his verde recipe, consisting only of jalapeño peppers, water, and spices, with just a tiny bit of apple cider vinegar. The purity of ingredients puts the pepper flavor first. The heat is stronger than any of the others, but the flavor of the

jalapeños is bold and rewarding for those brave enough to try.

On the horizon, Todd is perfecting an El Rancho take on escabeche, or pickled peppers and carrots. Often

seen in a little jar at the tables of Tex-Mex restaurants, it is also a

great garnish for papusas, grilled fish and steak. Todd also hints at a

fire-roasted salsa he’d like to do.

El Rancho is a small operation, and as demand for El Rancho grows, so

does the question of expansion. “I like working in a kitchen better

than any other service job or manual labor,” Todd says, while

nearly wiping clean the jar of verde. This kind of passion translates to

the finished product that he shares.

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“We just use jalapeños, tomatoes,

garlic, cumin, and salt.”

whole kernal corn

queso fresco

mayonnaise

chile-limon Mexican seasoning

butter

Warm corn.

Add butter to taste.

Add mayo while corn is warming, giving it a nice thick coating.

Mix in crumbled queso (the more the better).

Add a pinch of salt.

Put the corn in a cup and season with a bit of the chile limon powder.

Add a squeeze of lime and eat!

recipe by Cynthia Luxy Machovic

ELOTE

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photo by Lacey Elaine Tackett

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CILANTRO CHICKEN TACOS

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CILANTRO CHICKEN TACOS

4-5 pound whole chicken

4 cups of chicken broth

5 tomatillos

3-4 serranos

3 bunches of cilantro

Cook chicken until very tender. Boil it slowly or cook in the crock-pot on a low setting all day.

Shred chicken and set aside.

In a blender, place half of the broth, five tomatillos, Serrano peppers to taste and at least three bunches of cilantro.

Place blended items in pan with shredded chicken and cook until broth is gone.

Salt to taste.

Serve with warm corn tortillas.

recipe by Cynthia Luxy Machovic

photo by Lacey Elaine Tackett

photos by Lacey Elaine Tackett

TALLGRASSwritten by Kimberly Hickerson

CHEF MICHELLE

Walking into Tallgrass Prairie Kitchen with its tall, exposed wood ceilings, open floor plan, chandeliers and artfully chosen mismatched plates, one can tell that a lot of love, handiwork and attention have already gone into this place.

Tallgrass opened a year ago in December, led by Owner Hope Egan and Executive Chef Michelle Donaldson. The restaurant sits in the center of Tulsa’s Blue Dome District and, at less then a year old, has already become a favorite spot for many area Tulsans.

Donaldson and I had brunch at her restaurant one busy Sunday morning and talked about her experiences in food over the years as we dined, family style, with friends.

The table included beignets, breakfast tacos, and piggy and eggs with pork belly “eggs served up,” as Donaldson would say. Also: fried chicken, huevos rancheros, thick-cut bacon and biscuits and gravy. Everything was even (dare I say it) better then my beloved, but now defunct, Divine Swine. Tallgrass easily carries the torch as my favorite brunch spot in Oklahoma right now.

Items that at first seem very traditionally Oklahoman are constantly turned on their head. For instance, the Spicy Fried Chicken is served with a classic crispy

crust and a savory Panang Curry gravy; it is a melding of flavors so perfect that, once they’re tasted together, seem like an obvious combination. The dish is served with a lime leaf slaw that gives just the right combination of “Far East meets Southwest.”

You can see the influences of Donaldson’s culinary journey,

mixed with a heavy dose of Oklahoma, in her food. Her takes on lamb and curries have their roots in the years she spent in New Zealand with her Dad after high school.

She came back to Oklahoma and started working at Wild Oats grocery, where she moved quickly from the deli to the cheese department.

“I ate my way through the cheese department and just taught myself about cheese and just fell in love with it. All these chefs would come in and I would talk to them about cheese. I even put together a tasting program.”

One day, one of the chefs said, “Michelle, you need to go to school. What are you doing?

Are you just going to stay in the cheese department forever?”

So Donaldson started looking at Culinary Schools and came across Le Cordon Bleu in Las Vegas, a school synonymous with five-star restaurants and renowned chefs.

Soon after, Donaldson was cooking in Vegas restaurants

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such as Andre’s Kitchen, where she cooked “Traditional Classic French, pouring soup from polished pots and cooking lobster thermidor.” There she trained under Eric Patterson and Jennifer Blakesee, who went on to open the “Cook’s House” in Traverse City, an extremely critically acclaimed restaurant, and one of Mario Batali’s favorite places to eat.

Donaldson also worked at Wynn VIP Restaurant where she cooked more Modern American cuisine.

The kind of cooking Donaldson does at Tallgrass makes you feel loved, from the house-made corn tortillas on the Huevos Rancheros (closest I’ve had to home since leaving San Antonio), to the billowy sweet Chocolate Beignets served with a cup of Café du Monde, inspired by a trip she took to New Orleans. Many restaurants seem to treat the brunch side of potatoes with something approaching

disdain. I know I prefer my version of bacon-fat home fries to most. The duck fat fingerlings at Tallgrass, however, are what every brunch potato should strive to be.

Tallgrass takes its farm-to-table work seriously. Michelle works hand in hand with the farm and plans her menu based on what she knows is coming that day.

Donaldson and her daughter Odessa frequently go to the farm to visit the goats, llamas and chickens. Even though her husband does most of the cooking on her days off, she’s gotten into cooking at home with her daughter Odessa, who at two years old loves cracking eggs and playing drums.

Donaldson’s face lights up as well when I ask her if she remembers the first time she broke down a pig. She talks of her days as chef de cuisine at Smoke, on Tulsa’s Cherry Street.

“I came up with a concept of

doing a local dinner where all these groups provide something different, like a brewery. We got pigs and produce, and the guy who raises our pigs now actually brought us our pigs then.”

She broke the pigs down with a little help from a book and Chef Erick Reynolds. They made head cheese with the first batch and “it was very interesting…a

lot of weird gray froth and gelatins. The cheek meat is the bonus tasty part.”“Sometimes, I like to make myself eat things I don’t like, because our palates are forever changing.”

In about a month they hope to have their newest venture opened, a speakeasy-style wine bar that serves small plates and

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stays open from 6 p.m. to 1 a.m. called The Bramble.

The expansion will allow them additional space to put in a climate-controlled butchering room for charcuterie, where they can make aged pork sausages, break down small pigs and lambs and begin a “Snout to Tail” tasting menu at dinner. That will include items

like homemade sausage, pates, confits, terrines and galantines.

Donaldson is part of handful of chefs in Oklahoma who are raising the bar when it comes to what people think and expect when it comes to Oklahoma food and restaurants. What a tasty, scrumptious, gravy-dipped bar of pig cheek deliciousness it is.

stuffed zucchinirecipe by Whitney Womack

photography by Megan Markey

2 - 4 medium to large zucchini

¼-cup diced yellow onion

½-cup chopped portobello mushrooms

2 cloves of fresh garlic, minced

¼-cup diced yellow bell pepper

sliced or quartered cherry tomatoes

fresh basil

your favorite tomato sauce

bread crumbs and parmesan cheese for the topping

olive oil

sea salt + black pepper

crushed red pepper or diced jalapeño for heat

medium saute pan

baking dish big enough to fit each zucchini

This is my simple take on stuffed zucchini, using seasonal ingredients

from my garden. Food is always the freshest when eaten as soon as

it is picked from the plant. The enzymes, vitamins and minerals are

the highest and our bodies absorb them efficiently. Modify this recipe

using carrots, potatoes, beets and spinach. Serve it with a roasted

tomato sauce and fresh herbs! If you like this garden-friendly recipe,

check out more at “The Herban Fortress.”

Preheat oven to 375 degrees.

Take each zucchini and cut the stem end off. Turn it over and cut one

quarter of the side by running a knife from end to end just right of

center. Using a spoon, carefully scrape out the inside of each one,

leaving an eighth of an inch border around the edges. (This creates

a boat for stuffing.) Set aside zucchini boats and chop the zucchini

meat you’ve scrapped out.

Start a simple sauté by warming the olive oil in a pan. Add the onions,

bell pepper, mushrooms and garlic. Throw in the chopped zucchini

meat last. Season with salt and pepper. (You could also add some

sausage to this stuffing and it would be very good. ) Turn off the heat

when everything is tender.

Fill the cavity of the zucchini boats with sautéed veggies. Make sure

they are sitting level so they don’t spill out when they bake.

Top each boat with the bread crumbs and a little shaving of parmesan

cheese. Add the tomatoes before or after you bake, depending on your

preference. Top with fresh basil when they come out. Serve with a side

of tomato sauce.

Eat them by hand as a simple appetizer or serve them on top of your

favorite red sauce with some crusty bread and a salad.

My introduction to real New York-style cheesecake came from my mother-in-law. She moved to Oklahoma when her daughter married me thirty-four years ago. Her recipe is from a local Brooklyn restaurant, Junior’s. What sets this cake apart is the lemon sponge cake crust. The creamy cheesecake is well complemented by the buttery lemon sponge cake. We shared many a Sunday dinner followed by this cheesecake. I have enjoyed keeping this tradition alive.

I also have enjoyed introducing this recipe to my friends and co-workers. Any invitation that includes this dessert is virtually guaranteed to earn an RSVP. Making the cake for fundraisers, special events, and most recently for a pregnant co-worker, has brought me great pleasure. It was that most recent event that inspired me to attempt this gluten-free. The result, as judged by forty of my co-workers, was a success. The only replacement is in the sponge cake. As the sponge cake gets lift from the egg whites, I believed that replacing the cake flour with gluten-free flour would not be a problem. The weight of the topping naturally compresses the sponge cake into perfectly light crust.

I never make just one cake, as I need to have a few extras to share. It is also easier to work with a larger batch of sponge cake. It is my experience that I need less sponge cake than filling, so the following recipe will make three 9-inch cheesecakes. I also will include what is needed to make a pumpkin version as well.

GLUTEN-FREENEW YORK STYLE

CHEESECAKE by Tom Purvis

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Preheat the oven to 350 degrees.

Use the 2 T. of leftover butter to generously cover the 9-inch spring form pans. If you have never used a spring form pan, the bottom is installed with the flush side up.

There is no harm if it is installed in the other direction, you will just have a more difficult time removing the cake from the pan. Sift the flour, salt and

Lemon Gluten-Free Sponge Cake 1 cup gluten-free flour

2 teaspoons baking powder

1 pinch of salt

6 extra-large eggs, separated

2/3 cup sugar

2 teaspoons pure vanilla extract

10 drops lemon extract

6 tablespoons unsalted butter, melted

½ teaspoon cream of tartar

4 tablespoons sugar

1 roll of wide, extra-heavy aluminum foil

baking powder and set aside.

Beat the egg yolks together in a large bowl with an electric mixer on high for three minutes. I use a stand mixer and have an extra bowl and beater for this.

After the eggs are creamy and with the mixer running on medium, gradually add the 2/3-cup of sugar.

Continue beating for five minutes until the

mixture is thick and light-yellow. Add the vanilla and lemon extracts.

Using a flat rubber spatula, slowly blend in the flour mixture until no white specks remain. Blend in the melted butter. The batter will be very thick and paste-like.

Using a clean bowl and beaters, beat the egg whites and cream of tartar on high until frothy.

Gradually add the

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Lemon Gluten-Free Sponge Cake

four tablespoons of sugar and continue beating until stiff peaks form.

The whites should stand up stiff, but not be dry. Stir one third of the whites into the batter to loosen it up.

Gently fold the remaining whites into the batter. Be careful to get the mixture blended without removing all of the air. Lean toward the fluffy side and leave some

white specks, if necessary.

Evenly pour the batter into the bottom of the three pans. To maintain the fluffiness, I tilt and shake the pan to get it even.

Bake the cake for about ten minutes until golden and the cake springs back when touched.

It will be uneven and look like it has taken over the pan. The filling will take

care of this. Let the cake cool and don’t remove the sponge cake from the pan.

Once the cake has cooled, cover the bottom and sides with the heavy foil.

You will be baking the cake in a water bath and need to create a water barrier with the foil as the spring form pan is not water tight.

3 New York Cheesecakes

5 (1-2/3) cups sugar

¾ (1/4) cup corn starch

3 (1) tablespoons pure vanilla extract

6 (2) large eggs

2 ¼ (3/4) cups heavy whipping cream

If making pumpkin, you will need:

3 (1) cup canned organic pumpkin. I use organic because the

color is more natural.

2-1/4 (3/4) teaspoons organic real cinnamon. See your local

spice dealer for this. You will be amazed at the difference.

¾ (1/4) teaspoon fresh ground nutmeg

The Filling for three cakes which is how I normally bake (amount for individual cake)

I have a stand mixer and bowl large enough to make two batches of filling at a time. I also have two ovens, which is why I am able to make five or six cakes at a time. Test your ability to bake the cakes in a water bath and prepare the amount of batter you can bake at one time.

12 (4) 8-ounce packages cream cheese. Do not use the light version. Let cream cheese sit out and come to room temperature.

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Preheat the oven to 350 degrees.

Please use one package of cream cheese, 1/3-cup sugar and ¼-cup of corn starch, per batch of batter.

Beat on low speed until creamy, about three minutes, scraping the bowl as you go. Add three more packages, per batch, of the cream cheese.

Increase the speed of the mixer and add 1-1/3-cups sugar, per batch. Add the vanilla and the eggs, one at a time. You will want to scrape the bowl at this time to ensure there are

no chunks of cream cheese lurking on the bottom.

Add the whipping cream and beat until just blended. Do not over-beat the mixture.

This is the point in the process you can add in a cup of pumpkin and the spices for each batch. Just fold it in until blended. Make sure the foil is on the pan and not torn before the next step.

Spoon the filling over the sponge cake and place in a pan deep enough for the water to be an inch deep. Carefully put hot water in the pan.

Bake the cheesecake for seventy minutes. The top will start to brown and will no longer jiggle.

Remove the pan from the water bath, remove the foil and cool on a wire rack for an hour.

Wrap with plastic wrap and refrigerate for four hours to overnight. When ready to serve, remove the sides of the spring form pan.

The cake will keep for four or five days in the refrigerator or can be frozen. If frozen, let thaw in the refrigerator for a day before serving.

MUNCH - ISSUE 7 www.munchmag.com

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