“More Is More: Get Loose in the Kitchen” by Molly Baz is a cookbook from a former Bon Appétit food editor that emphasizes big, bold flavors.
Make the cannoli cheesecake topping: Coarsely chop 1¼ cups raw, shelled pistachios. Set aside 2 handfuls for sprinkling later on. Transfer the remaining pistachios to a large bowl.
Add the orange zest and crystallized ginger to the pistachios, along with 1 pound ricotta cheese, 2 large eggs, ½ cup plus 2 tablespoons sugar, 2 tablespoons all-purpose flour, 1 tablespoon vanilla extract and 1 teaspoon salt. Whisk vigorously until smooth. Set the ricotta mixture aside for now. Finely grate enough of the 2-inch piece of fresh ginger to measure 1 heaping tablespoon. Add that to a large bowl, along with the remaining 2 large eggs, remaining 1½ cups sugar, the pumpkin puree and remaining 1 tablespoon vanilla extract. Whisk until smooth. Add 1 cup vegetable oil and whisk until incorporated. Add the dry ingredients in 2 batches, stirring just until no floury bits remain.Assemble and bake: Scrape the batter into the prepared pan and smooth the top.
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