entertaining | Good Dinner Mrs Mellen

Category: entertaining
- Ina Garten’s Chicken Marbella
  
  Posted at 5:19 pm by Good Dinner Mrs Mellen
  
  Mar 9th
  Ina Garten’s Chicken Marbella
  
  I’m a big fan of Ina Garten collecting all her cookbooks. I opened her new cookbook, Cook Like a Pro: Recipes and Tips for Home Cooks, a Christmas present from my husband Chris, eager to try her variation of Chicken Marbella. When the Silver Palate cookbook was all the rage I made Chicken Marbella and wasn’t very impressed. So I approached Ina’s reinvention with trepidation planing on being disappointed. I made the dish and served it for a family Sunday dinner. Much to my surprise and delight we throughly enjoyed Ina’s Chicken Marbella. I found the flavor more intense than the Silver Palate recipe created by the addition of more prunes, olives, garlic, caper juice and less sugar. I will definitely make this recipe again.
  - 1/2 cup good olive oil
  - 1/2 cup good red wine vinegar
  - 1 1/2 cups large pitted prunes, such as Sunsweet
  - 1 cup large green olives, pitted, such as Cerignola (see tip)
  - 1/2 cup capers, including the juices (3 1/2 ounces)
  - 6 bay leaves
  - 1 1/2 heads of garlic, cloves separated, peeled, and minced (see tip)
  - 1/4 cup dried oregano
  - Kosher salt and freshly ground black pepper
  - 2 (4-pound) chickens, backs removed and cut in 8 pieces
  - 1/2 cup light brown sugar, lightly packed
  - 1 cup dry white wine, such as Pinot Grigio
  INSTRUCTIONS
  - Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
    Preheat the oven to 350°F.
    
    Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
  RECIPE NOTES
  
  Pro tip: You can’t buy good-quality pitted green olives. I buy whole olives and pit them with a cherry pitter.
  
  Pro tip: To peel a lot of garlic quickly, separate the cloves and blanch them in boiling water for 15 to 30 seconds, depending on the size of the cloves — the peel slips right off.
  
  Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publisher
  
  Enjoy!
  
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  Posted in Chicken, dinner, entertaining, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged Chicken Marbella, Ina Garten, sunday dinner
- CHOCOLATE TIRAMISU CAKE
  
  Posted at 7:05 pm by Good Dinner Mrs Mellen
  
  Mar 6th
  A luscious outrageous cake that will wow you guest! I loved creating this cake and had so much fun making the crepes which I hadn’t done in many years. Years ago when crepes were extremely popular I purchased a Sunbeam M’sieur Crepe maker. To my surprise I found the maker in a cabinet in my basement unfortunately it no longer worked so I used an omelet pan to make the crepes. This cake should be started two – three days before you want serve. The cake is time consuming yet easy to make. And your guest like mine will be so impressed with the cake because it looks and taste amazing,
  
  INGREDIENTS
  
  Crepes
  ¾ cup plus 2 tablespoons cake flour
  
  ¾ cup plus 1 tablespoon all-purpose flour
  
  ¼ cup granulated sugar
  
  2 teaspoons kosher salt
  
  4 large eggs
  
  5 large egg yolks
  
  1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  
  2 cups whole milk
  
  3 tablespoons cognac
  
  Tiramisu Filling
  1¼ cups confectioners’ sugar
  
  4 cups mascarpone cheese
  
  1/4 coffee liqueur
  
  1/4 cup natural cocoa powder plus 2 tablespoon for topping
  
  1 cup heavy whipping cream
  
  2 tablespoon powder sugar
  
  DIRECTIONS
  
  1. Make the crepe batter: Sift together the cake flour, all-purpose flour and sugar in medium bowl. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth. In a slow, steady stream, whisk in the butter, then the milk and cognac, until the batter is smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  
  2. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto plate. Top with waxed or parchment paper to prevent crepes from sticking together. Repeat until all of the batter is used (you’ll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on plate until completely chilled, at least 2 hours or overnight.
  
  3. Make the tiramisu filling: Sift the confectioners’ sugar. Add the mascarpone cheese, coffee liquor and 1/4 cocoa. Combine the mixture on low speed until well combined.
  
  4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom cake plate so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you’ll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  
  Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
  
  Fold whipped cream into remaining tiramisu cream just until combine and no white streaks remain.
  
  Remove the cake from the refrigerator. Spread the remaining tiramisu cream on top and sides of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
  
  Enjoy!
  
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  Posted in Cake, Chocolate, Dessert, desserts, Elegant, entertaining, Food | Tagged chocolate tiramisu cake, crepes
- Cranberry Desserts
  
  Posted at 9:36 am by Good Dinner Mrs Mellen
  
  Dec 8th
  You all know by now that I love using cranberries in my cooking; sauce, with veggies – so good with Brussels sprouts – and especially desserts. Cranberries also add a festive touch to all your dishes. Especially around the Holidays Cranberries add a festive flavorful touch.
  
  This year once again cranberries will be the star on my holiday dessert table – from easy make ahead tea breads to an rich cheese cake and a sparking show stopping white cake.
  
  The Ultimate Cheesecake
  
  The Ultimate Cheesecake
  
  A rich cheesecake topped with candied cranberries taste delicious and looks beautiful on a dessert table. My youngest son Chad loves cheesecake; we’ve even been to Juniors in Times square to sample their array of delectable cakes. At Christmas I make especially for him a cheesecake enjoyed by all. This cheesecake is what is called a New York style – rich, five packages of cream cheese, five eggs plus two egg yolks and cream – making for a dense creaming cake. In the spring I make this cheesecake with crushed pineapple.
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Isn’t this a beautiful cake – looking like a new fallen snow on Christmas morning. The white cake is light and moist, one of my favorite recipes that I use over and over, just changing the filling and frosting.
  
  Sweet Potato Cranberry Pound Cake
  
  Sweet Potato Cranberry Pound Cake
  
  A deliciously easy cake, perfect after a meal, but I like to serve this cake with brunch or when sharing a cup of coffee with friends.
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Tea breads are great to make ahead and freeze for up to a month. I always around the holidays have a few in my freezer for when friends drop in or if I want to bring as a hostess gift. I wrap the tea bread in cello wrap which you can purchase at a craft store and tie with a festive bow.
  
  In New England we have fresh picked cranberries from fall to December. Cranberries freeze well so I buy extra to freeze and use during the winter months in my cooking.
  
  I have many recipes on my blog with cranberries!
  
  Enjoy!
  
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  Posted in Cake, Christmas, Christmas Recipes, Dessert, desserts, Elegant, entertaining, Good Dinner Mrs Mellen, Tea Breads | Tagged Christmas, Clheesecake, Cranberries, Ghiradelli Chocolate, King Arthur Flour, Philadelphia cream cheese
- A Simple Perfect Roast Turkey
  
  Posted at 3:27 pm by Good Dinner Mrs Mellen
  
  Oct 22nd
  I learned at a young age how to handle and prepare poultry from my mother, an outstanding cook – her turkey is far superior to any that I have tasted. My mother taught me to soak turkey over night in a bath of salt to tender and remove harmful bacteria. First my mother would freeze a fresh turkey, she believes it seals in the flavor. Then time to soak the frozen turkey over night. Next through rinsing, draining and patting dry of the bird. I love rituals so my mothers holds a special pace in my turkey preparation. I’ve bought fresh turkey from the farm, from high end and frozen from lower end grocery store. My only hard fast rule is all natural. How you dress and cook the turkey plays an import part in how good your turkey taste.
  
  A Simply Perfect Roast Turkey
  - 1 (18 pound) whole turkey
  - 1/2 cup unsalted butter, softened
  - salt and pepper to taste
  - 1 1/2 quarts turkey stock
  - 8 cups prepared homemade stuffing
  1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
  Turkey Gravy
  
  Ingredients
  
  For the broth:
  
  2 tablespoons unsalted butter
  
  1 medium onion or leek, or 2 shallots, sliced
  
  Neck and giblets from your turkey (discard the liver)
  
  8 cups low-sodium chicken broth
  
  3 sprigs thyme, parsley, rosemary and/or sage
  
  1 bay leaf
  
  For the gravy:
  
  Turkey drippings from your roasting pan
  
  1/2 cup all-purpose flour
  
  Dash of Worcestershire sauce
  
  Kosher salt and freshly ground pepper
  
  Directions
  When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
  
  When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
  
  Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
  
  Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.
  
  Enjoy!
  
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  Posted in entertaining, family meals, Main Dish, Main Meal, Thanksgiving | Tagged Thanksgiving, turkey
- Healthy Slaw and Undon Noodles with Honey Ginger Vinaigrette
  
  Posted at 10:19 am by Good Dinner Mrs Mellen
  
  Aug 30th
  Summertime and I’m all about easy and quick delicious food to share with family and friends. I love to create an array of make ahead salads perfect accompaniments for cookouts and picnic; no fussing in the kitchen yet no skimping on taste either. My healthy slaw with Undon noddles fits all my requirements for a great summer salad, quick, easy and delicious.
  
  Healthy Slaw and Undon Noodles with Honey Ginger Vinaigrette
  
  1 package 10 oz. Mann’s Power Blend, Brussels Sprouts, Napa cabbage, Kohlrai, Broccoli, Carrots & Kale
  
  1 can 15.5 oz. Garbanzo Beans, drained & rinsed
  
  1 package 10 oz. Udon Noodles, cooked according to package directions*
  
  2 bunches scallions, thinly sliced, white only
  
  1/4 cup slice almonds
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon pepper
  
  Honey Ginger Vinaigrette
  
  1/4 cup rice vinegar
  
  1 teaspoon honey
  
  1 tablespoon finely grated fresh ginger
  
  1 clove garlic, minced
  
  1/4 cup vegetable oil
  
  Kosher salt and freshly ground pepper
  
  In a small bowl, mix the rice vinegar with honey and grated ginger until dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper.
  
  In large glass bowl combine slaw mix with beans, noodles, almonds, salt and pepper. Pour vinaigrette over and toss until combined. Chill before serving.
  
  * I used Hakubaku Organic Udon Noodles
  
  Enjoy!
  
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  Posted in entertaining, family meals, Food, Good Dinner Mrs Mellen, Healthy, summertime recipes, vegan, Vegetarian | Tagged easy, Hakubaku Organic Udon Noodles, Healthy Salad, Mann's Power Blend, quick, Slaw
- Perfect Peach Crumble with Vanilla Ice Cream
  
  Posted at 10:13 am by Good Dinner Mrs Mellen
  
  Aug 25th
  August is peach month with beautiful ripe peaches coming to market in New England. Peaches
  
  are a favorite with my family from sliced peaches topped with yogurt and granola to elaborate
  
  peach pies, tarts, cakes, cobblers and crumbles. So many choices with to bake with delicious
  
  summer fruit to delight family and friends. A crumble differs from a cobbler, a biscuit topping
  
  while a crumble a topping of lose ingredients combined and place on top of the fruit. Don’t forget
  
  to serve with rich vanilla ice cream.
  
  Perfect Peach Crumble with Vanilla Ice Cream
  
  For the peach filling:
  
  1/4 cup brown sugar
  
  1/4 cup white sugar
  
  1/2 cup all-purpose flour
  
  1 teaspoon ground cinnamon
  
  1/2 teaspoon salt
  
  8 cups peaches, thinly sliced
  
  1 teaspoon cornstarch, dissolved in 1 tablespoon water
  
  1 lemon, juiced
  
  For the crumb topping:
  
  3/4 cup brown sugar
  
  1/4 cup sugar
  
  3/4 cup all-purpose flour
  
  3/4 cup oats
  
  1/4 cup slivered almonds
  
  1/2 cup dried cranberries
  
  1/2 teaspoon freshly grated nutmeg
  
  1 teaspoon ground cinnamon
  
  1/2 teaspoon salt
  
       1 egg, slightly beaten
  
       1 stick unsalted butter, melted
  
  Vanilla ice cream* or whipped cream, for serving
  
  Directions
  
  Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
  
  To make the crumb topping: In a medium bowl, combine dry ingredients. Top peaches  crumb topping. Poor melted butter over crumb topping. Place in oven, bake uncovered for 35 – 40 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream
  
  * I love Breyer’s Ice Cream!
  
  Enjoy!
  
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  Posted in Baking, Dessert, desserts, entertaining, Farm Fresh Produce, Food, peaches, summertime recipes | Tagged Breyer's Ice Cram, Peach Crumble
- Vineyard life -Clamming
  
  Posted at 10:20 am by Good Dinner Mrs Mellen
  
  Aug 11th
  A summer vacation on the Vineyard wouldn’t be complete without a clamming excursion. I love watching my family sharing special moments clamming on Martha’s Vineyard; my summer childhood memories folded and tucked away hiding under years of summers seasons resurface with remembrances of slow cooked, brown as a berry days on the Jersey Shore. Up early beach bucket and shovel in hand I spent my morning digging for clams until my grandmother found me at lunch time. The best time of my day; just me and the seagulls jockeying for clams coexisting on the beach.
  
  Now living in Massachusetts I traded the Jersey Shore for the Vineyard and I wanted my family to experience the simple joy clamming on the beach. My husband Chris and I purchased clam rakes and a wire floating basket from Coops Bait and Tackle in Edgartown, obtained a family clamming permit(a must on the Vineyard), then with our family tested the clamming at the Lake Street landing of Lake Tashmoo.
  
  Chris, our three children, Chris Jr. Chad and Mandi, Son-in-law Dan, Daughter-in-law Jackie and our three grandchildren, Alexander, Charlotte and Madeline loved clamming as much I; we easily filled our basket as we took turns using the calm racks. Life isn’t much simpler or enjoyable than spending precious time with family while we caught our dinner.
  
  Back at our home after cleaning and soaking the clams I place the clams in a glass baking dish, added four whole garlic cloves, sea salt, a pinch of red crushed pepper then I poured a cup of dry white wine over the clams, covering the dish with aluminum foil. I heated the outside grill to 500 degrees placed the glass dish directly on the grill rack and cooked the clams for about 15 minutes or until most of the clams are open. Throw away any unopened clams. They were absolutely delicious with not one remaining at the end of our meal. The cherry on the top of a perfect day! Serve with crusty fresh bread and a caprese salad
  
  Enjoy!
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  Posted in clams, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Healthy, Martha's Vineyard, seafood | Tagged clamming, Coops Bait and Tackle, family vacation, grilled clams, Lake Tashmoo, Martha's Vineyard, Vineyard Haven
- Hot Spicy Vegetarian Black Bean Chili
  
  Posted at 9:55 am by Good Dinner Mrs Mellen
  
  Feb 4th
  If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!
  
  3 (15.5-oz.) cans black beans, I used Goya beans
  1 large sweet onion, chopped
  3 garlic cloves, minced
  2 tablespoons vegetable oil
  4 teaspoons chili powder
  1 teaspoon ground cumin
  1/2 teaspoon pepper
  1/4 teaspoon salt
  2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
  1 can (7.75 oz) can sliced green jalapeños, I used Chi Chi’s Fiesta wheels
  1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
  1 vegetable bouillon cube
  1 -2 teaspoon hot sauce, I used Franks Hot Sauce
  Toppings: sour cream, shredded Cheddar cheese, guacamole
  
  Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
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  Posted in Chili, entertaining, family meals, Mexican, Super Bowl Recipes, Uncategorized, vegan, Vegetarian | Tagged Del Monte tomatoes, Franks Hot sauce, Goya beans, Hot, spicy chili, Super Bowl Chili, super bowl party
- Baked Artichoke Dip
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Dec 9th
  Looking for a quick, easy, delicious tasting dip ready in thirty minutes. My Baked Artichoke dip that I am sharing with you is a family favorite that your family and friends will love. Mix the ingredients – place in a baking dish- refrigerate until you are ready to bake.
  
  Baked Artichoke Dip
  
  2 jars(6 oz.) marinated Artichoke Hearts, drained and chopped.
  
  1 cup mayonnaise
  
  1 cup finely graded Parmesan cheese
  
  8 oz shredded mozzarella, divided in half
  
  2 teaspoons Herbs de Provence
  
  Preheat oven 350F. Combine artichokes, mayonnaise, parmesan cheese, 1/2 mozzarella and herbs in large bowl. Place in baking dish topping with remaining mozzarella cheese. Bake for 30 minutes until bubbly and brown around the edges. Serve warm.
  
  Enjoy!
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  Posted in Appetizer, entertaining | Tagged cheese, dip, easy, Make ahead
- The Ultimate Cheesecake
  
  Posted at 12:31 pm by Good Dinner Mrs Mellen
  
  Mar 5th
  My mother passed this recipe to me many years ago. It is the richest cheesecake that you can make. I save it for special occasions when I want to share a show stopping dessert that tops off a dinner or a party. I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if you want to make this for Christmas as I did this year I put candied cranberries on top. Ether way this cheesecake is the star of the show!
  
  Crust:
  
  1 cup sifted flour, King Arthur Flour
  
  1/4 cup sugar
  
  1 teaspoon grated lemon peel
  
  1/2 teaspoon vanilla extract
  
  1 egg yolk
  
  1/4 cup butter, softened
  
  Filling:
  
  5 pkg.(8-oz) cream cheese softened, Philadelphia cream cheese
  
  1 3/4 cups sugar
  
  3 tablespoon flour
  
  2 teaspoons grated lemon peel
  
  1 1/2 grated orange peel
  
  1/4 teaspoon vanilla
  
  5 eggs, plus 2 egg yolks
  
  1/4 cup heavy cream
  
  Pineapple Glaze:
  
  2 tablespoon sugar
  
  4 teaspoon cornstarch
  
  2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
  
  2 tablespoon lemon juice
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup water
  
  Crust:
  
  Preheat over to 400F. Grease the inside of 9-inch springform pan(3 inches high). Remove side. Make crust: In a medium bowl, combine flour, sugar, lemon, peel, vanilla. Make well in center; with fork, blend in yolk and butter. Mix with fingertips until smooth. Form half of dough into a ball and place on bottom of springform pan. Place wax paper on top; roll pastry to edge of pan. Remove paper. Bake 6 to ;8 minutes or until golden. Cool. Meanwhile divide rest of dough into three parts. Between waxed paper roll each part 2 1/4 inch wide and 9 inch long. Assemble springform pan with the crust on the bottom. Line sides fo the pan with pastry strips, over lapping ends. Remove waxed paper. Preheat oven 450F.
  
  Filling: In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer. Remove pan to rack to cool, 2 hours. Make glaze.
  
  Glaze: In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.
  
  Spread surface of cheese cake with glaze; refrigerate for 3 hours or overnight.
  
  Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  Set cranberries aside to dry for a hour or so.
  
  To serve: Loosen pastry fro side of pan with spatula. Remove sides of springform pan. Top with either Pineapple glaze or sugared cranberries. Serves 16
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  Posted in Baking, Baking, Cake, Dessert, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged Cheesecake, Christmas, Cranberries, King Arthur Flour, Philadelphia cream cheese
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