The definition of eternity, they say, is two people and a ham. I’m recalling that wisecrack as I contemplate the Thanksgiving menu for my bubble of two. Cenk Sönmezsoy’s luscious pumpkin cheesecake has become a holiday tradition at our house, but it serves a dozen at least. My husband and I could polish it off, I have no doubt, but I’d rather take that option off the table. So I wanted to try to cut the recipe down—for my own sake and for those of you who might also be having a smallish gathering this year. For both the original recipe and the mini version, read more.
Time for Cheese O'Clock!
“How the West Was Won”
Thursday, November 12 4 pm PT via Zoom
Please join cheese expert Laura Werlin and me for Cheese O’Clock “How the West Was Won,” the second in a four-part series of virtual tastings with guest cheesemakers and winemakers. Nothing but the best for this Cheese O’Clock series! All of the featured cheeses, every week, are Blue-Ribbon Winners from the American Cheese Society. For “How the West Was Won,” we are partnering with MacRostie Winery as we explore four exceptional cheeses from the West Coast. Reserve your seat (it’s free).
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