Gathered Together: Savoring Autumn's Bounty and Community

With the change of seasons and the approach of the holidays, fall symbolizes abundance and a deep connection — not only to my community but also to the land. A recent hayride at Green Thumb for its CSA members reminded me of the roots we share with this place and its people.

As Thanksgiving draws near, I am filled with gratitude for the bountiful offerings of this area. The rich variety of autumn ingredients from our local farms — pumpkins, squash, apples, hearty greens and root vegetables — infuse our kitchens with a comforting flavor that store-bought produce simply can’t match. The joy of cooking with these ingredients and knowing the hands that cultivated them is a beautiful experience that holds a special place in my heart.

Last Wednesday, I cooked a farm-to-table dinner at the beautiful new bed and breakfast, Head of Pond House in Water Mill, with breathtaking views overlooking Mill Pond. Monika, the homeowner, graciously set the table with her grandmother’s ceramic hand-painted nameplates, menu boards and delicate china. Our guests enjoyed a family-style meal with ingredients from Green Thumb, Mecox Dairy, Amber Waves and North Sea Farms. Southampton’s own Kathleen King brought together a wonderful and exciting group of people, and it was a pleasure chatting with them about the food and our beautiful community.

As we enjoyed the meal and chatted about the food, the conversation naturally turned to the beauty of our surroundings and how lucky we are to call this place home. Growing up here, I used to take for granted all that this place has to offer. We are safe; healthy food resources surround us, we have access to the world’s most beautiful land and beaches, a fantastic school system, libraries and art. Living briefly in other states taught me just how unique and nurturing this community is, and it drew me back home with a renewed appreciation for all we have here.

For more information on upcoming farm-to-table dinners at Head of Pond House, follow me on social media @robyns_kitchen or sign up for my email list at robyns-kitchen.com. You can also visit headofpondhouse.com to explore other events Monika is hosting.

There are plenty of ways you can also host a farm-to-table gathering. Invite guests for a potluck and encourage them to source local ingredients, then see what your collective creativity brings to the table. Share what you’re grateful for as you enjoy the fruits of your labor together. After all, this is what the season is all about. Perhaps you can bring this month’s recipe to your next gathering: Pumpkin Cheesecake.

This dessert is perfect for Thanksgiving. It combines classic creamy cheesecake with the comforting flavors of pumpkin pie. I used a roasted pumpkin for my purée, but canned pumpkin works well, too, if you’re short on time (though the flavor will be slightly less rich). The cheesecake is even better the next day, so it’s ideal to make it ahead, giving you one less thing to worry about on Thanksgiving Day.

Tall & Creamy Pumpkin Cheesecake
Yield: 16 servings

Ingredients

For the crust:
1 box graham crackers
½ teaspoon salt
1 teaspoon cinnamon
2 sticks unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce packages) cream cheese
2 cups sugar
½ teaspoon salt
2 teaspoons vanilla extract
6 large eggs and 4 yolks
½ tablespoon pumpkin spice
1½ cups roasted pumpkin purée
1 cup heavy cream

Instructions

Prepare the crust:

Preheat your oven to 350°F (175°C). Butter an 11-inch springform pan and double-wrap the outside with aluminum foil to prevent leaks. Combine the graham cracker crumbs, salt and cinnamon in a food processor until the crackers become crumbs, then slowly pour in your melted butter until you have a moist, crumbly mixture. Press it firmly into the bottom of the prepared pan and up the sides of the pan. Place the pan on a baking sheet and bake for 10 minutes. Let it cool while preparing the filling. Reduce the oven temperature to 325°F (165°C).

Prepare the Filling:

In a large bowl or mixer, beat the cream cheese on medium speed until soft and creamy. Gradually add the sugar and salt, continuing to beat until the mixture is light and fluffy, about 3 minutes. Add the vanilla and pumpkin spice, mixing until smooth. Add the eggs one at a time, mixing just until well incorporated. Finally, gently stir in the pumpkin purée, and heavy cream, being careful not to overmix (or you’ll end up making butter.)

Bake in a Water Bath:

Pour the filling into the crust. Place the springform pan in a large hotel pan for a water bath. Boil water, then carefully pour it into the hotel pan until it reaches halfway up the sides of the springform pan. The water bath ensures gentle, even cooking, which helps prevent cracking and the center of the cake from deflating.

Bake and Cool:

Bake with the lid on for the first 30 minutes, then another hour uncovered. Without opening the oven, turn off the heat, and keep cheesecake inside for another hour. Once completely set, remove the cheesecake from the oven and the foil. Place it in the refrigerator for at least 4 hours, ideally overnight, to cool completely. Wrap the top tightly in plastic wrap to prevent drying.

Serve:

To release, pop open the springform and run a knife under hot water, then carefully slide it along the edges of the cheesecake for a clean release from the pan. Continue to rinse the knife under hot water between slices for clean cuts.