Are you a birdbrain?/ Learn how to handle our fine feathered friend

0 Comments | Gazette, The (Colorado Springs), Nov 20, 2002 | by Cathy Thomas

Procedure:

1. Heat oven to 375 degrees. Butter a 9- or 10-inch springform pan with 1 tablespoon melted butter.

2. In medium bowl, combine gingersnap crumbs with remaining 1/3 cup butter; stir until combined. Press into bottom and about 1 inch up sides of prepared pan. Bake until lightly colored, 9 to 12 minutes. Cool on rack.

3. Reduce oven temperature to 350 degrees. In food processor fitted with metal blade, process cream cheese until smooth (or use large bowl of electric mixer). Add both sugars; process until combined. Add eggs; process until combined. Add cinnamon, nutmeg, ginger, vanilla, pumpkin and sour cream. Process until smooth and well-combined.

4. Gently pour into baked crust. Filling might rise above crust. Put on baking sheet and place in middle of heated oven. Bake until sides are slightly puffed, about 35 to 40 minutes. The center of filling will be soft and will jiggle when you shake pan gently. Turn off oven and leave in oven with door closed, undisturbed, 1 hour. Transfer to rack and cool in pan. Cover and refrigerate overnight, or at least 6 hours. To serve, unlatch rim of pan and carefully remove rim. Cut slices with warm, wet knife, wiping knife clean between slices.

Nutritional information per slice: Calories 440 (63 percent from fat); fat 30.8 g (sat 17.1 g, mono 11.8 g, poly 1.3 g); protein 7 g; carbohydrates 33 g; fiber 1.53 g; cholesterol 129 mg; sodium 310 mg; calcium 30 mg.

Source: "The Thanksgiving Table" by Diane Morgan and John A. Rizzo (Chronicle, $18.95)

MASHED POTATOES WITH BASIL AND CHIVES

Yield: 8 to 10 servings

5 pounds baking potatoes, peeled, cut into 2-inch pieces

5 tablespoons butter, room temperature

1 to 1 1/4 cups milk, warmed

1/2 cup packed chopped fresh basil

1/3 cup chopped fresh chives

Salt and white pepper to taste

Optional garnish: Sprigs of fresh basil and chives

Cook's note: You can prepare this dish up to 2 hours in advance. Reheat over simmering water or heat on medium-low heat, stirring frequently and adding warm milk as needed to keep the potatoes creamy.

Procedure:

1. Fill large pot three-quarters full with water; salt lightly and add potatoes. Bring to boil on high heat. Cook until potatoes are fork tender, about 20 minutes. Drain well. Return to heat for 30 seconds to dry out potatoes.

2. Transfer potatoes to large bowl of electric mixer or large mixing bowl. Add butter. Mix on medium speed of electric mixer (or use potato masher) until almost smooth. Add 1 cup milk, chopped basil and chives. Mash with potato masher or wooden spoon until smooth, adding milk as needed to achieve creamy texture. Season with salt and pepper.

3. Transfer to warmed bowl and garnish with basil sprigs and chives, if desired. Serve hot.

Nutritional information per 8-ounce serving: Calories 269 (25 percent from fat); fat 7.4 g (sat 4.5 g, mono 2 g, poly .4 g); protein 5 g; carbohydrates 47 g; fiber 4.13 g; cholesterol 21 mg; sodium 941 mg; calcium 62 mg.

Source: Adapted from "Thanksgiving: Festive Recipes for the Holiday Table" from the Williams-Sonoma Kitchen Library (Time Life, $14.95)