All about Apples!!

"Why do we need so many kinds of apples? Because there are so many folks. A person has a right to gratify his legitimate taste. If he wants twenty or forty kinds of apples for his personal use…he should be accorded the privilege. There is merit in variety itself. It provides more contact with life, and leads away from uniformity and monotony." -- Liberty Hyde Baily

One of the best things about living in New England is the fall apple picking season! There are so many wonderful apple orchards right in our back yard, including Hollis Hills Farm,  Lanni Orchards,  Sholan Farms, Bolton Orchards, Berlin Orchards, Red Apple Farm, Honey Pot Hill Orchard, Nashoba Winery, Scott Farm, and Carlson Orchards, to name a few. Here is a list of apple varieties from Carlson Orchards. Plan a trip to some of these orchards for a sweet, healthy, treat.

	Ginger Gold A Virginia grower discovered this apple sprouting amid the ruins of a hurricane-devastated orchard in the late 1960s, and named this greenish-gold, sweet-tart apple after his sweetheart. Its parentage includes Albemarle Pippin, a favorite apple of Thomas Jefferson. This early-season apple is great for salads, and cooks well too. Available in the orchard starting in late-August.
	McIntosh This old well-known variety was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy, & tart, McIntosh has a tender white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. (Cook's hints: McIntosh's flesh cooks down easily; if pie making, cut your slices thick or add a thickener). This apple is available in the orchard in mid-September.
	Cortland This variety originated in the late 1890s in New York state, a cross between McIntosh and Ben Davis developed at the New York State Agricultural Experiment Station. Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes. It is a highly praised apple for cooking pies. The Cortland is available mid to late-September.
	Macoun This excellent variety is a cross between McIntosh and Jersey Black. It is a superior eating apple with just the right snap as you bite into it. Very crisp and very juicy, this apple is the prized eating apple here in the orchard. Available late-September
	Royal Gala This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. Galas are harvested beginning in late-September.
	Cameo This new apple with an old-world name was discovered as a chance seedling in the late 1980s in Washington state. Cameo makes its appearance beginning in October. It bears red stripes over a cream-colored background. Extra-crispy Cameo has a sweet-tart taste. This apple resists browning, making it a natural choice for salads and fruit trays. Cooks, please note that Cameo's extra-denseness takes a bit longer to cook.
	Jonagold A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey-tart flavor, and crispy, juicy nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow-green base skin color and a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available in October
	Empire Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh developed by the New York State Agricultural Experiment Station. This crisp, juicy apple has a delightful sweet-tart flavor and creamy white flesh, making it a good all-purpose apple. Stake out your Empire in late-September.
	Fuji Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety's popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi-colored, typically striped with yellow and red. They are available beginning mid-October.
	Crispen / Mutsu As its alternative name suggests, Crispin also has Japanese origins. This 1930 cross of Golden Delicious and the Japanese variety Indo was named Mutsu upon its 1949 release. It was renamed Crispin in 1968 in the United Kingdom, and New York adopted that name several years ago. In Michigan it is still widely known as Mutsu. It is one of the later varieties, with a mid-October harvest in Michigan, and does double duty as a fresh apple and a processing apple. It is typically greenish on the outside and creamy white on the inside with firm-textured juicy flesh. It has a moderately sweet flavor.
	Red Delicious This most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. This apple is best eaten fresh or in salads. Red Delicious apples are available in early-October.
	Granny Smith This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. U.S. Grannys are harvested in mid-October
	Braeburn This apple originated in New Zealand in the early 1950s, as a chance seedling with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. This crisp, juicy apple has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October.
	Honeycrisp This honey of an apple has a honeyed, mild flavor and a crispness deemed explosive. Crispy, juicy and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp's skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads and sauce-making, and stores well. Honeycrisp is college educated, developed by the University of Minnesota. Harvested beginning in September, supplies are limited but growing here in the orchard.
	Paula Red If you like tart apples, sink you teeth into a Paula Red. It’s one of the earliest varieties and the first taste of fall for many apple lovers. Paul Red’s are a tart, juicy apple with crisp white flesh. They are excellent for eating and make good applesauce of which you need little or no sugar.
	Red Rome / Rome Beauty Referred to as the “baker’s buddy,” this apple was discovered as a chance seedling in the early 1800s on a farm near Rome Township, Ohio. Famed for its storage qualities, this mildly tart apple is primarily used for cooking and is especially good baked or sautéed. The Rome apple is typically available beginning in September.
	Golden Delicious This old favorite was discovered as a change seedling in 1890 in Clay County, W.VA., and was originally named Mullin’s Yellow Seedling. Renamed in 1916, its parents are thought to be Golden Reinette and Grimes Golden. Golden’s have a pale yellow skin, sometimes with a red blush. Mellow and Sweet, all-purpose Golden’s are great for eating out of hand, baking and salads. Golden’s crisp, pale yellow flesh resists browning, making it a good choice for salads and other dishes. Cooks, note that you can reduce the amount of added sugar when making pies with Golden’s.
	Baldwin Soon after 1740 the Baldwin came up as a chance seedling on the farm of Mr. John Ball, Wilmington, near Lowell, MA., and for about 40 years thereafter its cultivation was confined to that immediate neighborhood. The farm eventually came into the possession of a Mr. Butters, who gave the name Woodpecker to the apple because the tree was frequented by woodpeckers. The apple was long known locally as the Woodpecker or Pecker. It was also called the Butters. Deacon Samuel Thompson, a surveyor of Woburn, brought it to the attention of Col. Baldwin of the same town, by whom it was propagated and more widely introduced in Eastern Massachusetts as early as 1784. From Col. Baldwin’s interest in the variety it came to be called the Baldwin. The Baldwin is a bright red winter apple, above medium in size or large, and very good quality. It stands handing well because of its firm texture and thick skin.
	Pink Lady Notable for its hot pink skin color and lily white flesh, this Southern Hemisphere native is now growing la vita loca stateside. A cross between Golden Delicious and Lady Williams, crunchy Pink Lady has a unique sweet-tart flavor described as “Gala with a zing!” Pink Lady is great for snacking, slicing or dicing on a salad, and for baking. This lady makes her debut in mid-October, one of the last varieties to be harvested.
	Northern Spy Late season. A large, handsome apple, the yellow background color is almost totally covered in bright red oversplashed and striped with darker carmine red. The skin has a light bloom. An excellent flavored, slightly yellowish fleshed, very crisp and juicy apple that is still grown commercially in some countries, particularly the USA, even though it bruises easily and is more difficult to transport. Northern Spy is also a very good culinary apple.

Summer Pickin'

I ran out of homemade strawberry jam in May. It was dreadful having to go a whole month without it! Last week my sister and I picked enough strawberries to make 34 jars of strawberry jam! It's already going fast but I froze enough berries to make more just in case I run out again. Now I am gearing up for the raspberries (my favorite!) and blueberries. There are so many wonderful "pick-your-own" farms nearby, one right here in Ashburnham. Odd Pine Farm has been a family farm for 52 years and they have the best PYO blueberries around. They open for picking around July 22. Barrett Hill Farm also has PYO blueberries (opening July 15) as well as a beautiful post and beam farm stand where they sell fresh berries, produce, jams, jellies, granola, and bread. They also raise and sell angus beef, pork, and lamb. Red Apple Farm in Phillipston and Lanni Orchards in Lunenburg both have PYO berries and fantastic farm stands. Don't let the summer go by without tasting the glorious produce grown right here in New England.

A Walk in the Woods

An early-morning walk is a blessing for the whole day.

~Henry David Thoreau

I never take for granted the view from my back yard. Looking across the fields behind my home, the waters of Upper Naukeag Lake rise up to meet an array of mountains that sweep across the landscape. To the left stands Mt. Monadnock. In the center is Little Watatic. To the right, Mt. Watatic is visible along the tree line.

These mountains welcome me back every time I visit their well worn paths.

I find inspiration and peace when hiking, especially in the spring after a long winter’s hibernation. The smell of the ferns coming to life, the sound of the birds calling as they soar above, and the feel of my muscles simultaneously rejoicing and complaining after being neglected for too long all grant me a sense of harmony and connection with the world around me. Even when I am hiking with friends, I find myself in deep, contemplative thought. I send a silent, “Thank you” up to the heavens in gratitude for nature’s beauty. Not a bad way to spend a day.

Covered Bridges of New England

ANCIENT BRIDGE

by June Bacher

Though weather-worn, it sits there

In dignity and charm--

The ancient bridge of childhood

That led to Grandpa's farm.

It used to like the rainstorms

And never minded dust;

Somehow though that's different

From aching boards--and rust.

Do you think it remembers

Young lovers' Sunday walk?

The joy of moonlight hayrides--

The laughter and the talk?

Does it recall the wagons

With pumpkin piled sky-high

On the way to market

For sweet November's pie?

Though weather-worn, it sits there,

As if awaiting sound

Of young, impatient hoof-beats

Upon the frozen ground.

A few years ago my husband and I took a drive to Brattleboro, Vermont, something we had done many times. But on this particular day as we drove over the Creamery Covered Bridge I asked him to stop so we could take a closer look at the structure. It was a truly incredible experience and thus began my fascination with covered bridges. Between western Massachusetts, southern Vermont, and southern New Hampshire, there are 9 unique, historic bridges. We’ve put together one or two day self guided tours that include detailed driving directions and a map to each covered bridge, photographs and the history of each bridge, and other notable things to do and see in each location, including places to eat and shop. We also have to loan a copy of New England Covered Bridges: A Complete Guide by Benjamin and June Evans. Here are a few of the covered bridges in our area. Taking a leisurely drive along scenic New England roads is a great way to spend a day.

Day One: Southern NH and SouthernVermont

Sawyers Crossing Covered Bridge

West Swanzey Covered Bridge

Ashuelot Covered Bridge

West Dummerston Covered Bridge

Creamery Covered Bridge

Day Two: Central MA and Western MA

Ware-Hardwick Covered Bridge

Burkeville-Conway Covered Bridge

Bissell Covered Bridge

Arthur A. Smith Covered Bridge

Irish Blessings

Wishing you a rainbow

For sunlight after showers,

Miles and miles of Irish smiles

For golden happy hours

Shamrocks at your doorway

for luck and laughter too,

And a host of friends that never ends

Each day your whole life through!

I love the month of March with the anticipation of spring and most importantly, the celebration of St. Patrick’s Day, where everyone is Irish for the day! March is our quietest month here at the B&B so why not take advantage of our Irish hospitality and join us for a “cup of tea and a bun” or a tall glass of Killian’s Irish Red or Guinness. Stay two nights or longer anytime this month and receive a 20% discount. While you’re here plan a visit to local brewpubs including Wachusett Brew Pub, home of the famous Quinn’s Ale; Gardner Ale House, and Elm City Brew Pub. The Ale House and Elm City both serve delicious food as well. If you’re in the area on March 13 don’t miss Shamus Pender (Shamus the famous) Irish balladeer and storyteller playing at McNally’s Grille from 2-6 p.m.

Looking for a great substitute for the traditional corned beef and cabbage dinner? Try our Beef and Guinness Pie. Just make sure you save enough Guinness to sample…

Beef and Guinness Pie

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

Pie crust for 2 pies, rolled into a 10” x 14” rectangle
4 lb boneless beef chuck, cut into 1-inch pieces
4 tablespoons all-purpose flour (more if necessary)
2 teaspoon salt
1 teaspoon black pepper

2 teaspoon dried thyme
4 tablespoons vegetable oil
1 large onion, coarsely chopped
4 garlic cloves, chopped
6 tablespoons water
3 tablespoons tomato paste
2 cup beef broth
2 cup Guinness or other Irish stout
2 tablespoon Worcestershire sauce

3 large carrots chopped

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, thyme and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, and Worcestershire sauce and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 hour.

Remove from oven and add chopped carrots. Pour into a 9” x 13” pan. Cover with pie crust (make sure you add slits in crust to let heat escape) and bake for 1 more hour.
Enjoy!

Valentine's Month

Being deeply loved by someone gives you strength; while loving someone deeply gives you courage.

~ Lao Tse

February is one of my favorite months. Not just because of Valentine’s Day, but that’s part of it. I first “fell in love” with love in 1972, at the tender age of twelve. My brother took me to see Camelot. Shortly after that I saw Romeo and Juliet. Oh, the heartache! The agony of bearing witness to such ill-fateful love was almost more than I could stand. But, I was hooked. Then came Love Story, The Way We Were, and Ghost. The list goes on.

Perhaps the best love story I have ever seen is Shadowlands (watch trailer below) with Anthony Hopkins and Debra Winger. It is based on the real-life story of C.S. Lewis and Joy Gresham. I watched it with one of my sisters 15 years ago. When it was over we both agreed to never watch it again. We just couldn’t take the sorrow. Beautiful, poignant, gut wrenching. Years later at the mere mention of that movie, my sister and I would just look at each other and shake our heads.

So, I’m a hopeless (hopeful) romantic. Paul and I have been in love since we were 14 and 15 and will celebrate our 27^th wedding anniversary in June. But Valentine’s Day is not just about romantic love. Celebrate universal love this month! Tell someone special in your life how much they mean to you. Tell your parents, your children, your partner, your friends, your neighbors, and your co-workers. Write a love letter, call an old friend, invite someone who’s alone over for dinner, bake some chocolate truffles to share, take that special someone to a romantic B&B for the weekend (hint, hint) but especially be good to yourself.

Happy Valentine’s Month!

Chocolate Truffles

¼ cup heavy cream

2 Tb. Grand Marnier (see note below)

6 oz. German sweet chocolate

4 TB. Softened butter

Powdered unsweetened cocoa

1. Boil cream in a small heavy pan until reduced to 2 Tb. Remove from heat; stir in Grand Marnier and chocolate and return to low heat. Stir until chocolate melts.

2. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.

3. Scoop chocolate up with a teaspoon and shape into 1” balls. Roll the truffles in unsweetened cocoa.

4. Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving. Makes 24 truffles.

Note: Substitute dark rum, Cognac, Kahlua, Framboise, Amaretto or other liqueur for the Grand Marnier.

Walk a Mile in our Shoes - Literally!

Anyone who lives in the northeast, or has been following the news, knows that after a slow start we are having one of the snowiest winters in years. Every week we receive a substantial snowfall with amounts ranging from 6" to 12". Another 18" is predicted tomorrow! This means that we've been having loads of fun cross-country skiing, downhill skiing, and snowshoeing. Guests Mischa and Jessica, pictured above, took advantage of the beautiful snow, braved the cold temperatures, and borrowed our snowshoes to give them a try. They took to it with ease! Across the lake someone was kite skiing for hours. Now that's a new winter sport I must try. With only 7 weeks until spring we have to enjoy winter as much as possible. Bring your cross-country skis or borrow our snowshoes to give it a try yourself. If you prefer downhill skiing, Wachusett Mountain is only 12 minutes away and Windblown Ski Area has 40 kilometers of groomed cross country trails only 30 minutes from us.

Espresso Cinnamon Brownies

Tom, our resident guest and food connoisseur, shared this recipe with me a few months ago. This weekend Emily came home with four of her co-workers so I decided to test the recipe on them. It was a huge hit! The hint of cinnamon really gives the brownies a nice distinguishing flavor. I served it with piping hot chocolate and whipped cream, because you can never have too much chocolate. Thanks Tom!

Brownies

1 1/2 sticks butter

1/2 lb. good dark chocolate (like Ghiradelli)

1/8 cup espresso coffee

1 1/2 cups sugar

2 tsp. vanilla extract

1 1/2 tsp. ground cinnamon

4 eggs

1 cup flour

1/2 tsp. salt

Preheat oven to 350 degrees. Grease a small jelly roll pan or 8" square pan. Melt chocolate and butter over double boiler. Remove from heat. Add espresso, sugar, cinnamon, and vanilla. Whisk to combine. Add eggs, one at a time, whisking after the addition of each egg. Add salt and flour. Stir to combine. Bake for 22 minutes if using the jelly roll pan or slightly longer if using the 8" square pan.

Bring on the SNOW!!!

We’ve been waiting, and waiting, and waiting. Now finally the snow is really coming, just in time for the holiday weekend! With our skis waxed and ready to go we will be cross-country skiing across beautiful Upper Naukeag Lake this weekend. The conditions will be perfect for both alpine and cross-country skiing. Bring your skis and head right out the back door or get your discounted tickets to Wachusett Mountain and spend your day there. We have a pair of snowshoes for anyone who wants to try that too! Start your day with a hearty breakfast to keep you energized and return to a warm crackling fire and the most delicious hot chocolate you can imagine. Or, if you prefer to stay inside, just relax and enjoy the fire and the spectacular view with a glass of wine and homemade refreshments. Early check-in and late check-out. We can’t wait to see you!

Winter Specials

Ski and Stay Special

Ski Free at Wachusett Mountain when you stay two or more consecutive nights, mid-week, during January, February, and March. Half price off lift tickets on weekends and holiday periods (Dec. 24-Jan. 2; Jan. 15-Jan. 17; Feb. 19-Feb. 27) with a stay of two nights or longer. One ticket per person per stay. Based on availability. Mention Free Ski with reservation. Must be booked directly through our website or by calling toll free at 877-827-5044. Can be combined with our Spa Special. Gift Certificates also available.

Dining Special

Receive a $50.00 gift certificate to Sonoma Restaurant, Harrington Farm, or Michele’s Ristorante when you stay two nights or longer mid week or on weekends. Available through March 31, 2011, excluding Valentine’s Weekend, Feb 11-14. Based on availability of room and restaurant. Mention Dining Special when booking. Must be booked directly through our website or by calling toll free at 877-827-5044. Can be combined with Spa Special. Gift Certificates also available.

Spa Special

Treat yourself or someone you love to a one-hour individual massage or 75-minute tandem massage at the Chiropractic and Wellness Center. Includes warm stones, refreshments, and tea. May be added to any room of your choice for $60/individual or $150/tandem massage. Based on availability of room and spa. Can be combined with our Ski and Stay Special or our Dining Special. Must be booked directly through our website or by calling toll free at 877-827-5044. Gift Certificates also available

Gift Certificates

Looking for the perfect gift? We have just the solution: a Gift Certificate to The Maguire House Bed and Breakfast. Certificates are available for $165.00 for the Country Room, $175.00 for the Rose Room, and $185.00 for the Wisteria Room. Our guests are treated to a full breakfast, complimentary afternoon refreshments, including wine and cheese and homemade goodies, gourmet chocolates, and fresh flowers in their room.

Interested in add-ons? Tell us what you are looking for and we’ll help you plan the perfect getaway for someone special. Here are a few suggested add-ons:

Bouquet of flowers to take home: $35.00

Birthday/Special Occasion Cake: $25.00

Mylar balloons: $15.00

Individual Massage: $60.00

Tandem Massage: $150.00

Restaurant Gift Certificate: $100.00

We are happy to assist with any other special requests. Please email your request to us. We will then send a beautifully designed gift card to you or directly to the recipient.

Merry Christmas

I saw a stranger yesterday; I put food in the eating place, drink in the drinking place, music in the listening place. In the sacred name of the Holy Trinity, He blessed myself and my house, my cattle and my dear ones; and the lark said in her song: Often, often, often, Goes the Christ in the stranger's guise. Often, often, often, Goes the Christ in the stranger's guise. ~ Celtic Rune

Merry Christmas and Happy Holidays from our home to yours. We wish for all of you a season of peace and love.

The recipe for December is from Helen McCarty, a dear family friend who passed away many, many years ago. Helen used to work for my parents in the family business. Every year she made the most wonderful gingerbread boys. They were absolutely my favorite holiday treat. When I was eighteen I worked alongside her in the office. That Christmas she shared her recipe with me. When she passed away I kept her tradition alive and I’ve been making her recipe ever since. It is always a special day in our home when we make Helen’s gingerbread boys.

Helen McCarty’s Gingerbread Boys ~ Makes approx. 12 boys

1 cup butter

1 cup brown sugar

1 cup molasses

1 cup buttermilk

1 tsp. vinegar

6 cups flour

2 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. ground cloves

Chocolate chips

Cream the butter. Gradually add the brown sugar. Cream thoroughly. Blend in molasses.

Sift 2 ½ cups flour with the soda, spices, and salt. Stir into molasses mixture. Add vinegar and remaining flour alternately with the buttermilk.

Chill dough for one hour or overnight. On floured surface roll to ¼ inch thickness. Press out as many boys as you can fit. Roll up remaining scraps and press again.

Bake at 350 degrees for approx. 12 minutes.

Let cool slightly and then decorate with chocolate chips. Enjoy!

Happy Thanksgiving

If the only prayer you said in your whole life was "Thank You", that would suffice. Meister Eckhart

November is a quiet month. The summer birds have taken flight to warmer places. The leaves are mostly down, the sun sets earlier, the fire burns warmly, my garden sleeps, and I feel peaceful. November gives us Thanksgiving, one of the best days of the year. It is the perfect holiday, where we gather together in love and friendship with gifts of food and good cheer. Every passing year becomes more precious than the year before. We linger longer, laugh easier, sing louder, and pray more deeply. We give thanks; for our parents, our siblings, our children, our friends, our guests. Happy Thanksgiving.

Paul makes the most incredible Pumpkin Cheesecake ever! I only let him make it once a year because I would be HUGE otherwise. I just can’t resist. Here is his “secret recipe”

Pumpkin Cheesecake

Crust

2 cups ground graham cracker crumbs

¼ cup brown sugar

½ cup finely chopped pecans

1 tsp. ground cinnamon

Melted butter

Filling

3 – 8 oz. pkgs. cream cheese, softened

1 cup firmly packed brown sugar

1 ½ cups pumpkin puree

1 tsp. ground cinnamon

1 tsp. allspice

3 eggs, room temperature

4 oz. white chocolate, melted

Butter a 10” spring form pan. Preheat the oven to 375°.

In a medium bowl combine the graham cracker crumbs, ¼ cup of brown sugar, pecans, and cinnamon with enough melted butter to bind the mixture. Press into the prepared pan. Bake for 8 to 10 minutes.

In a large bowl beat the cream cheese and 1 cup of the brown sugar until well combined. Add the pumpkin and spices. Add the eggs, one at a time, then the melted white chocolate. Do not over beat. Pour the filling into the baked crust. Place the pan in a water bath*. Bake in a 375° oven for about 45 minutes until set.

* Set spring form pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped spring form pan in roasting pan. Pour filling into spring form pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of spring form pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove spring form pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.