No Bake Pumpkin Cheesecake

This pumpkin cheesecake recipe is as easy as it gets since no actual baking is involved. My version is adapted from Katalin Nagy's amazing recipe at easy-no-bake-pumpkin-cheesecake-recipe Delicious and perfect for a Thanksgiving dessert!

GRAHAM CRACKER CRUST:

1 1/2 cups graham cracker crumbs

1 cup unsalted butter

2 tsp sugar

1/8 tsp salt

PUMPKIN FILLING:

7 g packet unflavored gelatin (Knox)

4 tbsp cold water

1/2 cup canned pumpkin puree

3/4 cup sugar

1 tsp lemon juice

1 tsp pumpkin pie spice

20 oz cream cheese

1 cup heavy cream

WHIPPED CREAM DECORATION/TOPPING:

1/2 cup powdered sugar

4 oz. cream cheese

1/2 cup heavy cream

1 tsp vanilla extract

GRAHAM CRACKER CRUST: 

1. Place the graham cracker crumbs, 2 tsp sugar and 1/8 tsp salt in a bowl and stir to combine. 

2. Place 1 cup of unsalted butter into a microwave-proof bowl and microwave for 15-20 seconds or until just melted; add to the crumb mixture and stir well to combine. 

3. Line the bottom of a 9" springform pan with a round of parchment paper; add the crumb mixture and, with the back of a spoon or a wood pastry tamper, spread the crumb mixture evenly over the bottom and sides of the pan; set aside.

PUMPKIN FILLING: 

1. Place 4 tbsp cold water into a small bowl and sprinkle 1 packet of unflavored gelatin on top. Let sit for 20 minutes to allow the gelatin to bloom.

2. Add 1/2 cup canned pumpkin puree, 3/4 cup sugar, 1 tsp lemon juice, and 1 tsp pumpkin pie spice to a small pan; heat over medium low heat and cook for about 3-4 minutes or until the mixture is slightly reduced. 

3. Add the bloomed gelatin to the pumpkin puree mixture and whisk to combine; set aside to let cool to room temperature. 

4. Place 20 oz cream cheese into a medium bowl and whip with a hand mixer over medium speed until light and fluffy. Add the cooled pumpkin mixture and fold into the whipped cream cheese with a rubber spatula until just combined. 

5. Place 1 cup of heavy cream into a medium bowl and whip with a hand mixer to just before stiff peaks; add to the pumpkin mixture and gently fold in to just combine using a rubber spatula. 

6. Pour the filling into the prepared graham cracker crust-lined 9" springform pan. Smooth the top evenly with an offset spatula. 

7. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight. 

WHIPPED TOPPING/DECORATION:

1. Combine 1/2 cup powdered sugar, 4 oz. cream cheese, 1/2 cup heavy cream and 1 tsp vanilla extract in a medium bowl.

2. Beat together with a hand mixer on medium speed until light, fluffy and firm.

Place the whipped topping into a piping bag fitted with an open star piping tip and decorate the top of the cheesecake as desired. 

The cheesecake should keep well in the fridge for 3-4 days. 

Graham cracker crumbs

Combine graham cracker crumbs with melted butter, sugar and 1/8 tsp salt

Spread the crumbs evenly on the bottom and sides of a 9" springform pan

Unflavored gelatin

Place 4 tbsp cold water into a small bowl and sprinkle 1 packet of gelatin over the top. Let sit 20 minutes to allow the gelatin to bloom.

Filling ingredients

Add 1/2 cup canned pumpkin puree, 3/4 cup sugar, 1 tsp lemon juice, and 1 tsp pumpkin pie spice to a small pan.

 Heat over medium low heat and cook for about 3-4 minutes or until the mixture is slightly reduced. 

Place 20 oz cream cheese into a medium bowl and whip with a hand mixer over medium speed until light and fluffy. 

Add the cooled pumpkin mixture and fold into the whipped cream cheese with a rubber spatula until just combined. 

Place 1 cup of heavy cream into a medium bowl and whip with a hand mixer to just before stiff peaks.

Add to the pumpkin mixture and gently fold in to just combine using a rubber spatula. 

Pour the pumpkin mixture into the springform pan. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight. 

For the topping/decoration: combine 1/2 cup powdered sugar, 4 oz. cream cheese, 1/2 cup heavy cream and 1 tsp vanilla extract in a medium bowl.

Pipe the whipped cream decoratively over the top using a star tip.

Miso & Soy Glazed Sea Bass

This is a variation of the classic miso-glazed black cod using sea bass instead, with the addition of soy sauce and brown sugar to the marinade. Super easy and incredibly delicious. Steamed white rice is a necessary accompaniment to soak up the flavors of this delectable dish!

INGREDIENTS:

1.5 lb sea bass, sliced into 4 equal portions

MARINADE:

1/3 cup mirin

1/3 cup sake

1/3 cup white miso 

1/4 cup brown sugar

2 tbsp soy sauce

2 scallions, thinly sliced for garnish

1. Place the marinade ingredients in a bowl and whisk to combine.

2. Place the sea bass filets into a Ziploc-type bag and pour in the marinade. Squeeze lightly to ensure that the marinade completely covers the fish on all sides. Seal and refrigerate for at least 6 hours or preferably overnight.

3. Position the oven rack to about 8" from the top. Preheat the oven to broil (500F).

4. Remove the fish filets to a foil-lined baking sheet, placing them about 3" apart.

5. Pour the marinade into a saucepan and bring to a boil; reduce heat to a simmer and cook for 1-2 minutes. Turn off heat and set aside.

6. Broil the fish for 8-10 minutes or until lightly browned, the internal temperature is at least 145F and the texture is flaky. 

7. Remove the fish from the oven and plate. Garnish with sliced scallions and a generous drizzle of the reduced marinade. Serve with steamed white rice on the side. 

Costco has the perfect-sized sea bass for this recipe.

Sea bass sliced into 4 skin-on filets.

Marinade ingredients.

Sea bass filets with marinade in a Ziploc-type bag.

Place the marinated filets on a foil-lined baking sheet about 3" apart.

Heat the leftover marinade in a saucepan.

Serve the sea bass with a generous drizzle of the marinade, garnished with sliced scallions and steamed white rice on the side.

Scallion Milk Bread Rolls

What is it about Asian bakery breads (aka "milk bread") that makes them so super airy and pillowy soft? Most likely the use of a Tangzhong starter. 

Here's a blurb from King Arthur Baking about this simple yet transformative methodology:

Tangzhong is an Asian baking technique that involves precooking a small portion of flour 

and liquid (usually water or milk) until it forms a thick, gelatinous paste. This paste, known as a water roux, is then added to the dough, resulting in bread that is softer, more tender, 

and has a longer shelf life. The technique is believed to have originated in Japan and was 

popularized by Taiwanese cookbook author Yvonne Chen. By pregelatinizing the starches in 

the flour, tangzhong allows the dough to absorb more water, leading to a more moist and 

pliable texture in baked goods. 

If you're a fan of Chinese scallion pancakes (Cong Yiu Bing), then you'll definitely love these scallion-centric bread rolls. For this recipe, I was inspired by Breana Lai Killen's version Scallion Milk Bread Rolls. Some adjustments I made included adding an extra tablespoon of flour for the Tangzhong starter and using salted butter instead of unsalted. 

INGREDIENTS:

Tangzhong Starter:

1/2 cup milk

3 tbsp bread flour

Dough:

1 pkt of active dry yeast (1/4 oz or 2 1/4 tsp.)

1/2 cup milk

1/8 tsp sugar

2 3/4 cups bread flour

1/4 cup sugar

1 tsp kosher salt

1 egg, lightly beaten

1/4 cup butter (regular, salted), cubed and softened

Scallion Mixture:

1-2 bunches scallions, finely chopped (2 cups)

1/4 cup butter (regular, salted), softened

Egg Wash:

1 egg

1 tbsp milk

Make the Tangzhong: Combine the milk and flour in a small saucepan and heat over medium-low heat. Whisk together constantly until the mixture just starts to thicken, about 2-3 minutes. Remove the mixture to a small bowl and set aside to cool to room temperature.

Bloom the Yeast: Heat 1/2 cup of milk in a small saucepan over medium low until it reaches a bare simmer (110F-115F). Pour the milk into a small bowl and add the yeast and 1/8 tsp of sugar. Let the mixture sit for 5-10 minutes or until it becomes frothy in texture; set aside.

Make the Dough: 

a. Place 2 3/4 cups bread flour, 1/4 cup sugar and 1 tsp kosher salt into the bowl of a stand mixer and whisk to combine.

b. Add the beaten egg, Tangzhong starter and yeast mixture into the flour mixture; fit the stand mixer with a dough hook and beat on low speed for about 20-30 seconds to combine. 

c. Add 1/4 cup of softened cubed butter and beat on low speed for 5-6 minutes or until the dough is smooth (you may need to tamp down the dough during this process if it clumps onto the dough hook). 

d. Remove the dough onto a chopping board or countertop and shape into a ball. Place the dough ball into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm place (I like to put it into an unheated oven) and let rise until almost doubled, about 1 1/2 to 2 hours. 

Make the Scallion Mixture: Combine the chopped scallions and softened butter together; set aside.

Make the Rolls: 

a. Punch down on the risen dough ball and remove to a lightly floured work surface (e.g., a large chopping board or granite countertop). 

b. Roll the dough into an 18 x 12 rectangle. Spread the scallion mixture evenly over the dough, then roll lengthwise into a log. 

c. Cut the log into about 16 slices (1 1/2" each).

d. Grease a 13 x 9 baking pan; arrange the sliced rolls side-by-side in the pan, cover with plastic wrap, and let them proof in a warm place (e.g., an unheated oven) for 1 hour. 

e. Whisk together 1 egg and 1 tbsp milk for the egg wash.

f. Preheat oven to 350F. Brush the tops of the rolls with the egg wash. 

g. Bake the rolls for 23-25 minutes or until lightly golden brown. Remove the pan to a wire rack and let cool for about 10 minutes before serving.

To reheat, place the rolls in a toaster oven or regular oven at 350F for 5 minutes or microwaved for 30 seconds. Rolls can also be frozen.

Combine 1/2 cup milk and 3 tbsp bread flour in a saucepan.

Heat over medium-low heat until thickened, about 2-3 minutes; remove to a bowl and set aside to cool.

Bloomed yeast and beaten egg.

Place 2 3/4 cups bread flour, 1/4 cup sugar and 1 tsp kosher salt into the bowl of a stand mixer and whisk to combine.

Add the beaten egg, Tangzhong starter and yeast mixture into the flour mixture; fit the stand mixer with a dough hook and beat on low speed for about 20-30 seconds to combine. 

Add 1/4 cup of softened cubed butter and beat on low speed for 5-6 minutes or until the dough is smooth (you may need to tamp down the dough during this process if it clumps onto the dough hook). 

Remove the dough onto a chopping board or countertop and shape into a ball. Place the dough ball into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm place (I like to put it into an unheated oven) and let rise until almost doubled, about 1 1/2 to 2 hours. 

Combine the chopped scallions and softened butter together; set aside.

Punch down on the risen dough ball and remove to a lightly floured work surface (e.g., a large chopping board or granite countertop). 

Roll the dough into an 18 x 12 rectangle. Spread the scallion mixture evenly over the dough, then roll lengthwise into a log. 

Cut the log into about 16 slices (1 1/2" each).

Grease a 13 x 9 baking pan with butter or baking spray.

Arrange the sliced rolls side-by-side in the pan, cover with plastic wrap, and let them proof in a warm place (e.g., an unheated oven) for 1 hour. 

Whisk together 1 egg and 1 tbsp milk for the egg wash. Preheat oven to 350F. Brush the tops of the rolls with the egg wash. 

Bake the rolls for 23-25 minutes or until lightly golden brown. Remove the pan to a wire rack and let cool for about 10 minutes before serving.