Nigella Lawson Recipes.pdf

recipes from: The Diane Rehm Show

Published by Hyperion. Available wherever books are sold.

Redder than Red Cranberry Sauce (p. 35):

Serves 8-10

12oz package cranberries

1 cup superfine sugar

1/4 cup cherry brandy

1/3 cup water

DIRECTIONS

What can I tell you? Put everything in a pan, bring to a boil and let

bubble away for about 15 minutes until you have cranberry sauce. The one

thing you should bear in mind, though, is that the pectin-rich nature of

the fruit means that it solidifies briskly as it cools, so take the pan off

the heat to stop it cooking and reducing when you still think it’s much too

liquid. Once the berries have burst, which should be after about 10

minutes, it should be ready, but you will anyway have to remove a

teaspoonful to taste whether it needs more sugar (if you find it too sweet,

which is unlikely, just spritz in some lemon) so take two out to check the

consistency of the second, cooled, teaspoon.

If you cook this way in advance it will chunk up a lot so just thrash it

through with a fork before serving.

recipes from: The Diane Rehm Show

Published by Hyperion. Available wherever books are sold.

Pumpkin Cheesecake (p. 68):

Serves 8-12

FOR THE CHEESECAKE BASE

2 cups graham cracker crumbs

1 stick butter, soft

FOR THE FILLING

1 15oz can unseasoned pumpkin purée

1 1/2 lbs cream cheese

1 cup sugar

6 eggs

juice of 1/2 lemon

DIRECTIONS

Place the graham cracker crumbs in a food processor and then add the butter, cut into

pieces. Process until the crumb mixture starts to clump together like damp sand.

Press the crumb mixture into the bottom of a 9 inch springform pan to create an even

layer. Put the pan in the fridge while you make the filling. Preheat the oven to 325º F.

Put the pumpkin purée and cream cheese into the processor and run the motor until the

cheese blends into the pumpkin. Add the sugar and with the motor running again, break

the eggs one at a time down the tube of the processor. Scrape down and process

again, adding the lemon juice and blitzing to make a smooth mixture.

Wrap the outside of the crumb-lined springform pan with plastic wrap. I give a good few

layers to make sure everything is completely waterproof. Now sit this on a large piece

of double-layered heavy-duty aluminum foil and bring it up around the edges of the pan

to make a nest. Sit the foil-covered springform pan in a roasting pan.

Scrape the cheesecake filling into the springform pan, and then pour recently boiled

water into the roasting pan to a level approximately halfway up the cake pan.

Bake for about 1 3/4 hours, or until the filling has set with only a small amount of

wobble left at its center; it is worth rememberingthat it will continue to cook as it cools

down. Take the pan out of thewater bath and sit it on a cooling rack, removing the foil

as you do so. When it is cool enough, put the cheesecake in the refrigerator overnight,

before removing the sides of the pan to slice.

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