Countdown To ThanksgivingBy 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
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