Roasting oysters & giving thanks

Hey, it’s been a while, huh? (embarrassed blush)

That’s on me, sorry, sometimes a girl gets all caught up in living life and eating all the food that the blogging and the photo editing fall to the wayside, ya know? (bashful giggle)

A lot has happened.

A lot of food has been prepared.

And consumed.

So let’s start slow, with a recent highlight from Thanksgiving:

Oysters

It’s not really Thanksgiving without an oyster roast.

And what a great way to start the feasting. With oysters, you are forced to pace yourself. There’s no wolfing down an entire tray of hors d’oeurvres or gulping down a whole bowl of homemade chex mix, you have to work for each little slimy nugget.

Oysters

And while you work you chat and catch up. Or you quietly plan how to pack your plate with the proper ratio of food.

This post doesn’t have a recipe, I’m taking small steps to get back into this blogging thing. One whole month and I’m outta shape! But there are so many things to look forward to: marshmallows, cranberry sauce, popcorn nachos….

You read that right, popcorn nachos. That’s not a joke, it’s a future blog post. Stay tuned.

XO

Charleston Spice Co

Oysters

Apple Pie Cheesecake

This guy is my granddad, and he had a birthday this week:

Apple pie cheesecake

And boy, was it a great day! We had a tasty lunch at Five Loaves in Summerville then headed to Coastal Coffee to grab coffee to go with our homemade apple pie cheesecake.

Apple pie cheesecake

The food, the service, the ambiance were all fabulous, really, 5 stars all around in both places. And because it was so great I could pause to appreciate the company I was with, and that really is priceless.

Apple pie cheesecake

Without further ado, here’s a classic fall cheesecake to make and share with the people who matter most to you:

Crust

2 cups crushed cinnamon graham crackers

6 tablespoons unsalted butter, melted

Filling

3 eight ounce packages cream cheese

1 1/3 cups sugar

3 eggs, room temp

1/4 cup apple cider

1 tablespoon Poudre Douce

2 teaspoons vanilla extract

Topping

2 cups sour cream

3 tablespoons sugar

1 teaspoons vanilla extract

Glaze

1 cup apple cider

1 egg yolk

1/2 cup sugar

1 1/2 tablespoons cornstarch

2 teaspoons Poudre Douce

1/4 teaspoon salt

1 tablespoon butter

1 cup Craisins

For crust:  Preheat oven to 350 F.

Butter 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of buttered pan. Bake 5 minutes. Cool.

For filling: Keep oven at 350 F.

Using mixer beat cream cheese until soft, gradually blend in sugar. Beat in eggs one at a time. Mix in cider, poudre douce, and vanilla. Pour into crust. Bake until slightly puffed, about 40 mins.

For topping: Oven should still be at 350 F.

Blend all ingredients in a small bowl. Spread on top of the cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.

For glaze:

Combine cider and yolk in heavy saucepan. Stir in sugar, cornstarch, poudre douce, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and Craisins and stir until butter melts. Cool glaze for 20 minutes.

Spread glaze on cake. Cool completely. Refrigerate until well chilled, this cake is best made a day or two in advance!

Grad your friends and family and serve cold with a fresh pot of coffee and good conversation.

Apple pie cheesecake

XO

Charleston Spice Co.