Thanksgiving Recipes: 718’s Pumpkin Cheesecake

This recipe is courtesy of Raphael Sutter – the chef/owner of 718 Restaurant in Astoria Queens, NY. He e-mailed us two very specially created dessert recipes, from his restaurant’s kitchen to our readers. One is his seasonal Pumpkin Cheesecake and the other is a delicious Apple Cranberry Tarte Flambee. Both are easy and both are delicious. Let’s start with the Pumpkin Cheesecake recipe:

Served with vanilla ice cream and a shot of Roseangel Tequilla

pumpkin cheesecake Ingredients:


1. Heat oven at 325°F

2. Grease a cake pan with butter and line it with parchment paper.

3. Mix the cream cheese with the brown sugar until smooth then add the spices. Mix in the pumpkin puree and slowly the heavy cream. Continue mixing until creamy then add the bread crumbs and the eggs (one by one, so everything is incorporated). Lastly, add the ricotta cheese.

4. Pour in to a cake pan (already butter with a parchment paper) and bake it at 325° F for 45 minutes.
Serve with ice cream and shot of tequilla.

Stay tuned for the Apple Cranberry Tarte Flambee recipe! To find out more about 718 Restaurant, please visit their website at or visit them in person at 35-01 Ditmars Blvd. , Astoria, NY 11105. Their phone no is (718) 204-5553. Thank you, Chef Raphael Sutter!

Thanksgiving Recipes: Gingerbread Ice Cream Sandwich

We’ve all heard of Christmas in July, well what about summer in November? This holiday season bring back the warmth of summer, or the thought of it, with everyone’s favorite treat… ice cream! This recipe and picture are courtesy of Executive Chef Denise Baron of Burtons Grill. She has created the Gingerbread Ice Cream Sandwich, available at Burtons Grill the upscale casual eatery located in Boston’s Fenway District, beginning November 1st through the winter season. Topped with a warm Pumpkin Caramel Sauce, the Gingerbread Ice Cream Sandwiches are a yummy treat that combines the sentiment of summer with the tastes of the season. This frozen treat is sure to melt away the winter blues.

Gingerbread Ice Cream SandwichGingerbread Brownies

3 cups Flour
2 cups Sugar
1/2 cup Unsweetened Cocoa Powder
2 tsp Ginger, ground
2 tsp Cinnamon, ground
1 tsp Clove, ground
1 tsp Baking Soda
1/2 cup Unsalted Butter, Melted
2/3 cup Molasses
4 ea Eggs
Unsalted Butter for greasing tray
6 oz Pumpkin Ice cream

Half Sheet Tray
2 Stainless Steel Bowls
Rubber Spatula
Measuring cups and spoons
Ice cream Scoop
Oz Scale
Plastic Wrap

Combine flour, sugar, cocoa powder, ginger, cinnamon, clove and baking soda together in a bowl.In a separate bowl mix the butter, molasses and eggs.
Pour the butter mixture into the flour bowl and incorporate with rubber spatula.
Stir until the consistency is thick- be sure not to over mix.
Grease a baking sheet with unsalted butter.
Pour batter into sheet tray and using rubber spatula evenly spread over entire half sheet tray.
Bake in a 350° oven for 16 minutes.
Remove from oven and let cool on wire rack.
Once cooled, cut edges off brownie in the pan. Then cut into 3 x 8 squares to get 24 pieces.
Cut the brownies in half horizontally with serrated knife.
Working quickly place 2.5 oz pumpkin ice cream on each the brownies.
Place the top on and press down. Wrap them individually in plastic wrap and freeze immediately.  You might want to have a friend help wrap while you put ice cream in sandwich!
Store in the freezer for a yummy snack.

Pumpkin Caramel Sauce

2 cups granulated sugar
2 cups water
1/2 tsp lemon juice
8 oz salted butter
1 cup heavy cream
1 tsp pumpkin pie spice

Measuring Cups
5 qt Sauce Pan
Metal 1/3 Pan
Pound Scale

In 5 qt heavy sauce pan, mix sugar, water and lemon juice and bring to a boil. Let simmer without stirring.While sugar mixture is simmering, heat cream, butter and pumpkin pie spice in the microwave until it is hot, not boiling (180˚). When sugar mixture starts to show a little bit of color, watch closely.  Continue to simmer until the mixture turns a medium golden brown color. NOT TOO DARK. Turn off flame and add butter and cream, whisking consistently. Be careful of the steam.Transfer to a metal 1/3 pan and cool at room temperature, not in an ice bath.

The Gingerbread Ice Cream Sandwich is available at Burtons Grill, located at 1363 Boylston Street, Boston, Ma 02215. Burtons Grill hours are as follows– Mon – Thu: 11:30 am – 10 pm, Fri – Sat: 11:30 am – 11 pm. It is only available November 1st through the winter season! For more information about this seasonal delight, contact Burtons Grill at 617.236.2236 or visit the Burtons website at

Thanksgiving Desserts: Holiday Peach Upside Down Cake

Another yummy-licious recipe courtesy of our friends at Del Monte: Holiday Peach Upside Down Cake!

Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 10+


· 2 cans (15-1/4 oz. each) DEL MONTE® Sliced Peaches
· 1 stick (4 oz.) unsalted butter plus 2 Tbsp. unsalted butter, softened
· 1/2 cup brown sugar
· 1/4 cup evaporated milk
· 2 tsp. ground cinnamon
· 1 cup chopped pecans
· 1 pkg. yellow cake mix

peach upside down cake
Peach Upside Down Cake. photo and recipe courtesy of Del Monte “Stretch Your Dollar” Campaign


1. Drain peaches reserving syrup for sauce.

2. Combine 4 oz. unsalted butter, brown sugar, reserved syrup from peaches, and
evaporated milk; cook over medium heat until syrupy, about 5 minutes; set aside.

3. Preheat oven to 325°F. Use remaining 2 Tbsp. butter to grease 13x9x2 inch baking
pan. Pour caramel sauce in pan, and arrange peaches over bottom; sprinkle with cinnamon and chopped pecans.

5. Prepare cake mix according to package directions; pour over fruit. Bake 30 minutes.

6. Cool completely before serving.

Thanksgiving Desserts: Pocahontas Pudding Recipe

Today we are featuring a very unique, absolutely delicious and affordable recipe, courtesy of: Del Monte “Stretch Your Dollar” Campaign; this no-cook nosh is a fun dessert for the kids to help with.
Prep Time: 10 Minutes
Cooking Time: 0 Minutes
Servings: 4
·         20 vanilla wafers
·         4 ctn. (4 oz. each) prepared vanilla flavored pudding cups
·         1 can (8-3/4 oz.) DEL MONTE® Yellow Cling Sliced Peaches, drained
pocahontas pudding recipeDirections
1.      Crumble 2 vanilla wafers into bottoms of each of four small dessert dishes.
2.      Spoon small amount of pudding over crumbs.
3.      Place peach slices on pudding. Spoon on remaining pudding; chill.
4.      Stand 3 vanilla wafers in wigwam style on pudding in each dish before serving.

Enjoy! Thank you, Del Monte!

Thanksgiving Desserts: Pumpkin Brownies Recipe

Today’s recipe is courtesy of and Stonewall Jackson Inn in Harrisonburg, VA.

1 15-ounce can of pumpkin
1 ¼ cups vegetable oil
4 eggs
1 cup brown sugar
1 cup granulated white sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon salt
1 container whipped topping or cream cheese frosting (optional)

Pumpkin Brownies_stonewall_jackson_2Directions:

1 container whipped topping or cream cheese frosting (optional)

Preheat oven to 350°F. Beat together eggs, oil, pumpkin, and sugars. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9-by-13 inch baking dish.

Bake for 30 minutes, or until center springs back when touched.

Top with whipped topping or cream cheese frosting! Great way to use those left over pumpkins! Enjoy!

Thanksgiving Desserts: Ricotta Pie Recipe

This recipe for Ricotta Pie is definitely a departure from the usual pumpkin pie, but it’s still a nice treat for the holidays. This is an old Italian family recipe courtesy of Chef Anthony Cerrato, owner of Fiore’s Ristorante Toscana in Asheville, NC. (Asheville likes to think of itself as a bit of a Foodtopia thanks to its prosperous Farm-to-Table scene and nearly 250 independent restaurants in the area.)

Ricotta Pie from Fiore’s Ristorante Toscana in Asheville, NC

photo courtesy of

Pie Ingredients:
1½ c. barley3 lb. ricotta cheese
7 eggs
2 c. sugar
1½ c. heavy cream
2 tbsp. flour
2 tbsp. vanilla
1½ c. sweet chocolate chips
1 c. citron

Graham Cracker Crust
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar

Soak barley for 30 minutes. Boil water and cook barley for 20 minutes. Drain well. Add flour to coat barley. Preheat oven to 400 degrees. Mix all ingredients well, folding the barley into the mixture last. Grease a springform pan. Combine graham crackers, sugar and melted butter. Add graham cracker crust to the bottom of pan. Pour pie mixture into springform pan. Cook at 400 degree for 30 minutes. Lower oven temperature to 350 degrees and cook for 30 minutes. Then, lower oven temperature to 300 and cook for 15 minutes. Turn the oven off, and let the pie stand in the over for 10 minutes. Take pie out and let it cool in refrigerator overnight. Serve the next day.

Thank you, Chef Cerrato, for this yummy recipe!