Cooking with Paula Deen_-_November 2019

51 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

SMOKY BACON HASSELBACK

POTATOES

Makes 6 servings

8 slices thick-cut bacon, chopped

2 cloves garlic, minced

2 teaspoons kosher salt

1 teaspoon smoked paprika

½ teaspoon ground black pepper

6 medium russet potatoes (about

12 ounces each)

Garnish: chopped fresh parsley

1. Preheat oven to 425°. Line a large
   rimmed baking sheet with parchment
   paper.


2. In a large skillet, cook bacon over
   medium heat, stirring occasionally,
   until crisp, about 15 minutes. Remove
   bacon using a slotted spoon, and let
   drain on paper towels, reserving ¼ cup
   drippings in pan.


3. Add garlic to pan; cook until
   fragrant, about 1 minute. Remove from
   heat; stir in salt, paprika, and pepper
   until combined.
   4. Cut ⅛- to ¼-inch-thick slits
   crosswise into potatoes, being careful
   not to cut all the way through.
   (Potatoes should remain intact at least
   ¼ inch from bottom.) Place potatoes
   on prepared pan. Brush with bacon
   drippings mixture.
   5. Bake until fork-tender, about 1 hour.
   Sprinkle with bacon. Garnish with
   parsley, if desired.

NO-BAKE EGGNOG

CHEESECAKE

Makes 1 (9-inch) cheesecake

1½ cups fi nely crushed gingersnap

cookies (about 30 cookies)

6 tablespoons unsalted butter,

melted

1 tablespoon granulated sugar

3 (8-ounce) packages cream

cheese, softened

1½ cups confectioners’ sugar

1 tablespoon vanilla extract

1 cup prepared eggnog

¾ cup sour cream

1½ teaspoons ground nutmeg

½ teaspoon kosher salt

Garnish: grated fresh nutmeg

1. Line bottom of a 9-inch springform
   pan with parchment paper; spray with
   cooking spray.


2. In a medium bowl, stir together
   crushed gingersnaps, melted butter,
   and granulated sugar. Firmly press
   mixture into bottom of prepared pan.
   Refrigerate while preparing fi lling.


3. In a large bowl, beat cream cheese,
   confectioners’ sugar, and vanilla with a
   mixer at medium speed until smooth
   and creamy, about 2 minutes, stopping
   to scrape sides of bowl. Add eggnog,
   sour cream, nutmeg, and salt, and
   beat until thickened, about 5 minutes,
   stopping to scrape sides of bowl.
   Spread mixture onto prepared crust.


4. Cover and freeze until set, at least
   4 hours or overnight. Let stand at
   room temperature for 30 minutes
   before serving. Garnish with nutmeg,
   if desired.