I am in the process of creating a Thanksgiving feast that is good enough for the most delicate pallet!
Aris has once again opened his home to the Viva Swag family for a Thanksgiving celebration. I can’t wait! I am so thankful for so much. What am I most thankful for? Other than Aris… I mean my Viva Swag family… I would have to say I am MOST thankful for the fact that I am a culinary artiste, that I am French and that my good friend Rick Rogers wrote: Thanksgiving 101. It’s the perfect little cheat book on occasions such as these. He takes you from shopping to chopping to cooking to serving and its not all turkey either… it’s so deliciously done that one could almost eat the book…
Oh my goodness mes amies! I have been SO BUSY! Where has the time gone? I do hope you have not forgotten about little old moi.
Here’s what’s been going on with me: I’ve been preparing for tomorrow’s Viva Swag Twitter Party as well as Rico’s Halloween PARTAY (as my friend Rico would say)! I’m surrounded by bowls and bowls of delicious candies… Jolly Ranchers, Smarties, Hershey’s Minis, Now & Laters… those are my absolute faves! But! The best is still to come!
I’m making a little something special for Aristotle (since he and Rico are now pals again and he’ll be attending the party). He’ll be thrilled when I show up with my world famous Pumpkin Spice Cheesecake… it’s so simple!
3/4 c crushed graham cracker crumbs 1 tsp cinnamon 2 tbsp brown sugar, firmly packed 3 tbsp butter, melted 4 (8 oz) pkg cream cheese, softened 1 3/4 c sugar 5 eggs 1/4 unsifted flour 1 (16 oz) can pumpkin 2 tsp pumpkin spice 2 tbsp rum 2 c sour cream 1 tsp vanilla
In one bowl, mix the graham cracker crumbs with the cinnamon and brown sugar. Then stir in the melted butter. Press mixture in the bottom of a 9 inch springform pan.
In a second larger beat the cream cheese (use an electric mixer if you prefer) until fluffy. Stir in 1 1/2 cups of sugar. Beat in the eggs, followed by the flour. Mix in the pumpkin, spice and rum. Pour into springform pan. Bake at 325 degrees for 1 hour and 30 minutes. Turn off the oven and let the cake sit for another half an hour. Remove from oven and allow to cool until warm.
Bonjour. In addition to being a Celebrity Chef who attended the Sorbonne as well as the Cordon Bleu, I am the Owner of CAVE (the hottest restaurant in Hollywood) and the Editor of Pate Today, a seminal publication on the influence of Pate through the ages. I was conceived in Paris under the Eiffel Tower one starry night and have proof that I was Marie Antoinette in a past life. Unfortunately, I must keep it under lock and key or it’ll be off with my head. (Fredrica Delacroix is a pseudonym owned by vivaswag.com)
