118 | CITISCAPES | DECEMBER 2018 EATS & DRINKS Chef Paula Jo Henry Where: Crepes Paulette, Bentonville What: Pumpkin Cheesecake (Fausse) Mousse Dighero’s Insights: Paula Jo Henry might be the hardest-working woman in the food biz of Arkansas – first, as owner and operator of the Crepes Paulette food truck, undeniably the most coveted culinary experience of its time at the Bentonville Farmers Market, and now, guiding that success into the award-winning brick and mortar paradigm of the same name, also located in Bentonville. Pumpkin Cheesecake (Fausse) Mousse PUMPKIN BUTTER INGREDIENTS: u 3 ½ cups steamed, pureed sugar pumpkin (or canned pumpkin) u ½ cup sugar u ½ teaspoon cinnamon u ¼ teaspoon ground ginger u ¼ teaspoon ground cloves u ¼ teaspoon allspice u ¼ cup fresh lemon juice u Pinch of salt u 1 ½ to 2 cups water TECHNIQUE: Preheat oven to 450. Mix all ingredients until smooth (mixture should be “soupy”). • Pour into greased 8” x 8” pan. • Bake for 20 minutes. • Remove from oven and stir. • Repeat this step two more times, until liquid has evaporated, leaving a creamy, smooth paste. • Let cool. MOUSSE INGREDIENTS: u 2 cups heavy whipping cream (cold) u 1/3 cup powdered sugar u ½ teaspoon cream of tartar u ½ cup cream cheese u ¾ cup pumpkin butter u Cinnamon u Speculaas cookies (or other buttery, crisp cookie), crushed TECHNIQUE: Combine the cream, powdered sugar and cream of tartar in a pre-chilled bowl and whip to hard peaks (1 to 2 minutes on high with electric mixer). • Place in refrigerator. • Gently warm the cream cheese in double boiler or microwave and whip until smooth. • Add the pumpkin butter and mix until fully incorporated. • Retrieve the whipped cream from the refrigerator and fold in the pumpkin mixture with a large rubber scraper until just uniform. Do not overmix. • Keep in the refrigerator until serving. • Serve topped with a little cinnamon and a generous sprinkling of fine cookie crumbs. Makes 10 half-cup servings. Paula says to load mousse into a piping bag or Ziploc with a frosting tip of your choice and “pipe” into stemmed champagne or wine glasses. ■ Special thanks to Bartus Taylor, owner of Buzz Event Planning & Design, for table setting and fireplace mantel design and styling; and to location host, Crescent Dragonwagon, who recently relocated to Fayetteville after living for several years on the family farm in Vermont. She is a much-published writer and author of the James Beard award-winning cookbook, Passionate Vegetarian. Crescent Dragonwagon, whose Dairy Hollow House Inn in Eureka Springs provided delightful culinary experiences for countless notable patrons from 1980 to 1998, hosted the “Wonder Women of the High South” photo shoot at her home in Fayetteville. Case Dighero is a culinary and cultural influencer residing, working and eating in Fayetteville for more than 20 years – check out his writing and work at edibleculture.net.