Happy Thanksgiving!!

As analysis of when to publish posts go, today is possibly the worst day to put up one and possibly I am shortly encroaching on the most insane hh:mm of the year! But, I cannot let the day go by without giving my thanks. 

Also, I am wrought with guilt in having been making merry and not quite showering this space with the love I had originally planned. As you know, I had been in Israel last week. Now, I am in Turkey amidst the stunning beauty of inland Cappadoccia where the natural geography is as awe inspiring as the history of the original cave dwellers. There is much here that makes me marvel at the tenacity and ingenuity of the early civilizations. 

In the two days that I have been in this country, I have smitten by its beauty, the hospitality of its people and the general welcoming feel around here. I will write more about my experiences in a later post when I have properly collected and collated my thoughts. 

In the mean time, I simply want to take this day as an opportunity to thank you, my wonderful readers, friends and well-wishers for the support, feedback and shower of love that you have given this site and me over the years.

While this is a time to cherish our loved ones ever more, I feel it also time for me to be grateful for the generosities and kindness of unknown faces. For the unexpected niceties that life throws at me. For the strength within to face up and out ride challenges. For the wonderful beauty around that takes my breath away as soon as I pause for but a moment. For the freedom I have  that so many more aspire to. For love, joys and sorrow!

Oh to celebrate this wonderful feeling of thankfulness and being alive, we must of course share something sweet. So here is a simple Pumpkin Cheese Cake that is elegant and at the same time rather light, befitting the end of a surely coma-inducing dinner... :)

This is a very simple one pot dessert that comes together very easily and takes about half hour from mixing bowl to plate. I serve it here with a side of boozy fruits but you can go with ice cream just as well.

So, here is toasting to the life that pulses within us! Happy Turkey day!!


Pumpkin Cheese Pots

1/3 cup fresh ricotta cheese, drained

1/3 cup cream cheese

1/2 cup powdered sugar

1/2 cup homemade pumpkin puree (unsweetened)

1 T potato starch

2 T whole milk/cream

1 egg

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp grated nutmeg + more for finish

1/2 tsp grated cinnamon

3 T brandied dry fruits {to serve}

Preheat oven to 350F.

Puree all the ingredients to a fine, smooth mixture.

Pour into molds of desired size and shape.

Line the molds in a baking pan with about 1/4 inch of hot water, creating a water bath.

Bake for about 25 minutes until just set.

Let cool for a few minutes and serve warm or cold with the brandied fruits,