Saturday, December 07, 2019 03:39am
North Adams, MA now: 19 °   
Send news, tips, press releases and questions to info@iBerkshires.com
The Berkshires online guide to events, news and Berkshire County community information.
SIGN IN | REGISTER NOW   

Printer Friendly Version
   Recommend this story to a friend

iBerkshires.com Columnist Section

Sue Bush
More articles from Sue Bush

Countdown To Thanksgiving

By Susan Bush
12:00AM / Friday, November 17, 2006

Kim and Bill Kelly at the Cross Road Variety and Deli
Welcome to iberkshires.com Countdown To Thanksgiving, a daily feature launched Nov. 13. Each day until and including Thanksgiving Day [Nov. 23], iberkshires will highlight a Berkshire/Southern Vermont region individual and a specific review of the things that generate thanks. At the end of each interview will be a "family-style" Thanksgiving dinner recipe. Here's to the holiday that is very much America's own!

Clarksburg - Launching a small family enterprise is believed by many folks a "risky business," so when a new venture generates success, there is thanks all around.

Bill and Kim Kelly opened the Cross Road Variety and Deli [28 Cross Road] in June after a three-month building renovation. The attention to store cleanliness, quality products, and fresh deli items is well worth the effort, Bill and Kim Kelly said.

"This has been great," Bill Kelly said. "It's been a good year for us, better than we thought. We're very thankful for our regular customers and the new faces we're seeing. We are thankful for the support of the community and the positive things that people say about the store."

Family members such as Kim Kelly's father Tony Pedercini helped with the renovations and her children Matt and Stephanie Sacco lend their helping hands to the business.

"So first, I am thankful for my family," Kim Kelly said.

The ability to spend their time together and pursue something they enjoy is cause for thanks, the couple said.

And a switch from a truck driving career has proven surprisingly satisfying, said Bill Kelly, who worked for the Roadway Express firm for 18 years.

"This is an adventure for me," he said. "I've been a truck driver, so this is different. I'm thankful for my wife Kim. If it wasn't for her, I wouldn't be here at the store."

BOURBON PUMPKIN CHEESECAKE

Crust

3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

Filling

1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

Topping

2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish

pecan halves

Make Crust

Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make Filling and Bake Cheesecake

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

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make Topping

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Baked cheesecake can be chilled, covered, up to 2 days.

Makes 12 to 14 servings

This recipe was copied from a www.epicurious.com Internet web site

Susan Bush may be reached via e-mail at suebush@iberkshires.com
Your Comments
Post Comment
No Comments

 
View All
Pittsfield Tree Lighting 2019
The City of Pittsfield officially kicked off the holiday...
North Adams Tree Lighting...
North Adams kicked off the holiday season with the slightly...
Oh Be Thankful Pie Contest
Gabriel Abbott School’s annual Oh Be Thankful Pie Contest...
McCann LPN Graduation 2019
McCann Technical School held its pinning ceremony for 20...
Williamstown Veterans Day...
Williamstown's American Legion Post 152 holds Veterans Day...
Pittsfield Veterans Day 2019
The Pittsfield Veterans Day Parade stepped off at 10 a.m....
North Adams Veterans Day 2019
North Adams held its Veterans Day observes Monday morning...
Cross Country: Multiple teams...
Ted Yee finished second overall, and Colin Young placed...
Ephs Defeat Amherst, 31-9
Senior safety Ben Anthony's interception return for a...
G Soccer: Smith Academy vs...
Lenox girls soccer team won over Smith Academy 2-0 in the...
Football: Lee vs Hoosac...
Lee High football team wins over Hoosac Valley 12-7 on...
G Soccer: Frontier vs Mount...
McWeeny's successful PK clinched a 4-1 shootout win for the...
G Soccer: Palmer vs Hoosac...
Sydni Jamross scored late in the first overtime Tuesday to...
G Soccer: Pathfinder vs...
McCann Tech girls soccer team win 4-1 over Pathfinder in...
B Soccer: Mohawk vs McCann...
McCann Tech boys soccer team lost to Mohawk in Penalty...
Football: Pittsfield vs...
The Taconic football team enjoyed contributions from all...
Pittsfield Tree Lighting 2019
The City of Pittsfield officially kicked off the holiday...
North Adams Tree Lighting...
North Adams kicked off the holiday season with the slightly...
Oh Be Thankful Pie Contest
Gabriel Abbott School’s annual Oh Be Thankful Pie Contest...
McCann LPN Graduation 2019
McCann Technical School held its pinning ceremony for 20...
Williamstown Veterans Day...
Williamstown's American Legion Post 152 holds Veterans Day...
| Home | A & E | Business | Community News | Dining | Real Estate | Schools | Sports & Outdoors | Berkshires Weather | Weddings
Advertise | Recommend This Page | Help Contact Us | Privacy Policy| User Agreement
iBerkshires.com is owned and operated by: Boxcar Media 102 Main Street, North Adams, MA 01247 -- T. 413-663-3384 F.413-664-4251
© 2000 Boxcar Media LLC - All rights reserved