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Mini Raspberry Eggnog & Gingerbread Cheesecakes

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  • 3/4 Cup ground gingersnap cookies (about 14 cookies)
  • 2 Tablespoons unsalted butter, melted
  • 2 Teaspoons vanilla extract
  • 1/4 Tsp. ground nutmeg
  • 1/4 Tsp. salt
  • 1 1/2 Packages (8 ounces each) cream cheese, at room temperature
  • 3 Tablespoons sugar
  • 1 Tsp. all-purpose flour
  • 1/3 Cup eggnog
  • 2 large eggs
  • 36 Raspberries (about 1 cup)



  1. Preheat oven to 325°F.


  1. Lightly spray inside of mini-cheesecake pan with non-stick oil. If using a muffin pan, line up cups with paper liners.


  1. Process cookies into fine crumbs using a food processor. Combine cookies and butter in a small bowl. Press 1 tablespoon cookie mixture into each cup in pan or liner and pat down firmly (for muffin tin press cookie mixture into paper liners).


  1. Mix cream cheese, sugar, and flour in an electric mixer on low speed until blended, scraping down sides of bowl. Add eggnog, vanilla extract, nutmeg and salt and mix until blended. Add eggs, 1 at a time, on low speed until blended.


  1. Divide batter among cups in pan. Bake 15 to 18 minutes (see note) or until edges are set and center slightly jiggles (cheesecakes will puff slightly above pan). Let cool completely. Refrigerate at least 4 hours or until chilled throughout.


  1. To serve, carefully remove cheesecakes from pan and top each with 3 raspberries. 


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Savory Cheese Bread Pudding

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  • 2 tablespoons Cabot Salted Butter
  • 1 cup chopped red or green bell pepper
  • 1/2 cup chopped onion
  • 1 cup fresh or frozen corn kernels, thawed
  • 1 1/2 cups half-and-half
  • 6 large eggs
  • 1/4 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces Cabot Sharp or Extra Sharp Cheddar, grated (about 2 cups)



  1. Preheat oven to 350°F. Butter 2-quart casserole dish. (Alternatively, bake pudding in individual ramekins.)


  1. Melt butter in skillet over medium-high heat. Add bell pepper and onion and cook, stirring, until onion is translucent, about 5 minutes. Transfer mixture to casserole to cool slightly.


  1. In blender, combine corn and 1/4 cup of half-and-half. Process into thick puree, scraping down sides of container. Add remaining half-and-half, eggs, flour, baking powder, salt and pepper. Process until well combined.


  1. Stir cheese into pepper mixture in baking dish. Pour half-and-half mixture over top.


  1. Bake until pudding is set all the way to center (check with paring knife), 50 to 60 minutes. (If top of pudding is getting too brown, cover loosely with piece of foil). Serve immediately.


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1 pound fresh bay or sea scallops

Salt & fresh ground black pepper

All-purpose flour, for dredging

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

4 TBSP (1/2 stick) unsalted butter, divided

1/4 cup chopped fresh flat-leaf parsley leaves

1/3 cup dry white wine

1 lemon, cut in 1/2


   If you’re using bay scallops, keep them whole. If using sea scallops, cut each in half horizontally. Sprinkle with salt & pepper, toss with flour, and shake off the excess.

   In a very large saute pan, heat 2 TBSP of butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side, 3-4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add shallots, garlic, and parsley & saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, & taste for seasoning. Serve hot with a squeeze of lemon.


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