• Pumpkin Cheesecake

    Prep Time: 10 minutes

    Cook Time: 55 minutes

    Total Time: 1 hour, 5 minutes

    Oven TempuraturePreheat oven to 325ºF

    Yield: Makes 8 Servings


    • 6 ounces Glendale Shepherd Brebis Frais, room temperature
    • 1/3 cup sugar
    • 1/2 cup (packed) golden brown sugar
    • 2 large eggs
    • 1 large egg yolk
    • 1 cup pureed pumpkin
    • 3/4 cup half and half
    • 1 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • 1/2 tsp ground ginger
    • 1/4 tsp salt


    • 1 ½ cups finely ground graham cracker crumbs
    • 1/3 cup white sugar
    • 6 Tbsp butter, melted

    1.  Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into a 9 inch pie plate

    2.  Using electric mixer, beat 6 ounces Brebis Frais in large bowl until fluffy. Add 1/3 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy.

    3.  Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.

    4. Bake pie until filling is slightly puffed and just set in center, about 55 minutes.

    5. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. Serve pie cold.

  • Herb encrusted Leg of Lamb

    Herb encrusted Leg of Lamb

    Savory herbs and breadcrumbs form a delicious crust on this leg of lamb, which makes a beautiful centerpiece for Thanksgiving dinner.


    • 1 bone-in leg of lamb, 5 to 6 lb.  
    • Salt and freshly ground pepper, to taste 
    • 2 cups dry bread crumbs 
    • 4 garlic cloves, minced 
    • 1/4 cup chopped fresh parsley 
    • 1 Tbs. chopped fresh thyme 
    • 1 Tbs. chopped fresh rosemary 
    • 1/4 cup olive oil 
    • 1/4 cup Dijon mustard 


    Pat the lamb roast dry. Season with plenty of salt and pepper. Let stand at room temperature for 1 hour. 

    Preheat an oven to 400ºF. 

    Stir together the bread crumbs, garlic, parsley, rosemary, thyme, olive oil, salt and pepper. Cover the lamb on all sides with the mustard. Press the bread crumb mixture onto the underside of the lamb. Place the lamb, fat side up, on a rack in a large roasting pan. Pack the remaining bread crumb mixture on the top and sides of the lamb. 

    Transfer the pan to the oven and roast for 30 minutes at 400ºF. Reduce temperature to 350ºF. Continue roasting until a thermometer inserted into the thickest part of the meat, away from the bone, registers 130ºF for medium-rare. 

    Transfer the lamb to a carving board, and cover loosely with aluminum foil. Let rest for 20 minutes. Carve lamb into thin slices and serve immediately. Serves 8