Fall Food Spectacular

This time of year the bounty of the fall harvest gets even the most timid of foodies out of their shell to taste the delicious yield.  We are so fortunate to have access to the farms and fields who provide us with such good, tasty products.
Along with the fall harvest come the fall showcases of food.  Here are some of the events we are participating in (recent and upcoming) that might "tickle your food bone"!

September
Oinktoberfest
Taste Local Taste Fresh
October 2011
Foodstock 2011
Delicious Food Show

There are so many great and tasty events to choose from ..... venture out before the snow flies!

Pumpkin Pecan Cheesecake  15   SM gingersnaps 1/3 cup pecans 1/4 cup brown sugar 2   oz unsalted butter 3/4 cup brown sugar 1   tsp cinnamon 1/4 tsp allspice 1/4 tsp ginger 1/4 tsp cloves 1   lb cream cheese 3   eggs 1   cup pumpkin puree 1/2 cup pecans         To Decorate 1/4  cup pecans chopped 2.5  tbsp Brown Sugar

Method In a food processor pulse to chop the gingersnap cookie and 1/3 cup pecans, set aside. Melt the 2 oz butter in a saucepan, add the cookie and nut crumbs with 1/4 cup Brown sugar. Line a 9" cake pan with parchment paper and place the cookie crumble onto base and flatten. Chop the 1/2 cup pecan to a fine dice, set aside. In a mixer with the paddle attachment cream together the cream cheese and brown sugar, add all spices and pumpkin puree, beat together for 2 min. Add one egg at a time and continue to beat until all 3 eggs are incorporated. Add in the chopped pecan and mix together, pour batter into lined mold  and bake at 350 F.  for 1 hr. or until firm on the top.  To decorate, mix together the finely chopped pecans with the brown sugar and pour on top of the cheesecake