This dessert has to set in the refrigerator for at least an hour; to make the most out of serving it in a pumpkin shell, I recommend preparing this dessert several hours before the party. Have six or more ½ cup ramekins on the dessert table, so guests can ladle portions from the pumpkin full o’ pudding!
Servings: 6 (more when servings are small for your dessert party)
Preparation time: 30 minutes plus refrigeration
6 tablespoons unsalted butter cut into pieces
1 ¼ cups dark brown sugar
1 teaspoon vanilla extract
2 cups milk
1 cup heavy cream
2 tablespoons cornstarch
¼ teaspoon salt
3 egg yolks
1 tablespoon butter
1 teaspoon cinnamon
½ cup sliced almonds
Whipped cream
Whisk together the butter, brown sugar and vanilla in a saucepan over medium high heat. Cook until the butter is melted, then cook for 5 minutes more whisking constantly. The mixture will be bubbly. Remove from the heat.
Cook the milk and cream in a saucepan over medium high heat until it just begins to boil. Pour the warm milk into the butter mixture. Return to medium high heat and whisk until smooth.
Place the cornstarch and salt in a small bowl. Pour about ¼ cup of the butterscotch mixture into the cornstarch and whisk until smooth.
Whisk the cornstarch back into warm milk, bring to a boil, and cook until the butterscotch thickens.
Place the egg yolks in a small bowl. Pour about ¼ cup of the butterscotch mixture into the eggs. Whisk this mixture back into the warm milk. Cook for several minutes, whisking constantly. The mixture will thicken as it cooks.
Strain the mixture through a sieve or colander to get rid of any lumps.
Prepare a pumpkin shell and pour pudding into it; refrigerate for at least 1 hour.
For the toasted almonds: Melt the butter in a small skillet over medium high heat. Add the cinnamon and the almonds. Cook until the almonds begin to turn golden brown, about 5 minutes.
Serve the chilled pudding with a sprinkle of toasted almonds and a dollop of whipped cream.
Friday, October 1, 2010
Chocolate Spice Cake with Caramel Toffee Frosting
This dessert has to set at least 1 hour…then bon appetite!
Servings: 10 or more (more when servings are cut small for your dessert party)
Preparation time: 30 minutes for baking
2 cups cake flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter (1 stick)
2 cups packed brown sugar
½ cup canola oil
4 large eggs
1 cup buttermilk
2 cups heavy cream, chilled
¾ cup prepared caramel topping
1 teaspoon vanilla extract
8 (1.4 ounce) bars chocolate-covered English toffee candy, finely chopped (about 2 cups)
Preheat the oven to 375 degrees
Combine the flour, cocoa, baking soda, baking powder, cinnamon, cloves and salt into a bowl.
Use an electric mixture to combine the butter and brown sugar until light and fluffy. Stir in the eggs one at a time. Add the flour and milk in 3 additions, alternating 1/3 flour mixture with 1/3 milk until just blended.
Pour the batter into two 9-ionch cake pans, coated in vegetable oil spray and dusted with flour. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on a rack for 10 minutes. Invert cakes onto a rack and cool completely.
Use an electric mixture to beat the cream until it begins to thicken. Add the caramel sauce and vanilla. Continue beating until soft peaks form.
Slice the cakes in half using a serrated knife or thread. Place one cake layer half on a cake plate. Spread a layer of frosting onto the cake. Sprinkle candy crumbs onto the frosting. Repeat for all layers. Frost the sides and top of the cake. Sprinkle chopped candy pieces on the top and side frosting.
Servings: 10 or more (more when servings are cut small for your dessert party)
Preparation time: 30 minutes for baking
2 cups cake flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter (1 stick)
2 cups packed brown sugar
½ cup canola oil
4 large eggs
1 cup buttermilk
2 cups heavy cream, chilled
¾ cup prepared caramel topping
1 teaspoon vanilla extract
8 (1.4 ounce) bars chocolate-covered English toffee candy, finely chopped (about 2 cups)
Preheat the oven to 375 degrees
Combine the flour, cocoa, baking soda, baking powder, cinnamon, cloves and salt into a bowl.
Use an electric mixture to combine the butter and brown sugar until light and fluffy. Stir in the eggs one at a time. Add the flour and milk in 3 additions, alternating 1/3 flour mixture with 1/3 milk until just blended.
Pour the batter into two 9-ionch cake pans, coated in vegetable oil spray and dusted with flour. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on a rack for 10 minutes. Invert cakes onto a rack and cool completely.
Use an electric mixture to beat the cream until it begins to thicken. Add the caramel sauce and vanilla. Continue beating until soft peaks form.
Slice the cakes in half using a serrated knife or thread. Place one cake layer half on a cake plate. Spread a layer of frosting onto the cake. Sprinkle candy crumbs onto the frosting. Repeat for all layers. Frost the sides and top of the cake. Sprinkle chopped candy pieces on the top and side frosting.
Pumpkin Swirl Cheesecake
Make this dessert 1 or 2 days in advance, so that it’s at its best on the day you serve it!
Serves 10 to 12 (more when servings are cut small for your dessert party)
Preparation time: 20 minutes plus baking and refrigeration
18 to 20 gingersnap cookies
7 ounces hazelnuts, toasted (about 1 ½ cups)
¼ cup packed light brown sugar
½ cup butter (1 stick)
4 (8-ounce) packages cream cheese, room temperature
1 2/3 cups granulated sugar
¼ cup heavy cream
4 eggs
1 (15-ounce) can pumpkin
1 teaspoon ground cinnamon
1 teaspoon allspice
Preheat the oven to 350 degrees. Place the gingersnap cookies, hazelnuts and sugar in a food processor. Pulse until combined. Add the melted butter and pulse briefly.
Press the crumb mixture into the bottom, and up the sides about ½ inch, in a 10-inch diameter springform pan using the back of a fork.
With an electric mixture beat the cream cheese and sugar. Mix in the whipping cream and stir in the eggs one at a time. Pour half of the filling into a small bowl. Add the pumpkin and spices to the remaining filling and mix well.
Place the filling into the pan by alternating between plain and pumpkin batter. With a knife gently swirl together.
Bake for 60 to 75 minutes. The cheesecake will puff and may crack on the sides. The center does not have to be set. Cool the cake on a rack. Run a sharp knife around the side of the pan. Cover with plastic wrap and refrigerate over night.
Serves 10 to 12 (more when servings are cut small for your dessert party)
Preparation time: 20 minutes plus baking and refrigeration
18 to 20 gingersnap cookies
7 ounces hazelnuts, toasted (about 1 ½ cups)
¼ cup packed light brown sugar
½ cup butter (1 stick)
4 (8-ounce) packages cream cheese, room temperature
1 2/3 cups granulated sugar
¼ cup heavy cream
4 eggs
1 (15-ounce) can pumpkin
1 teaspoon ground cinnamon
1 teaspoon allspice
Preheat the oven to 350 degrees. Place the gingersnap cookies, hazelnuts and sugar in a food processor. Pulse until combined. Add the melted butter and pulse briefly.
Press the crumb mixture into the bottom, and up the sides about ½ inch, in a 10-inch diameter springform pan using the back of a fork.
With an electric mixture beat the cream cheese and sugar. Mix in the whipping cream and stir in the eggs one at a time. Pour half of the filling into a small bowl. Add the pumpkin and spices to the remaining filling and mix well.
Place the filling into the pan by alternating between plain and pumpkin batter. With a knife gently swirl together.
Bake for 60 to 75 minutes. The cheesecake will puff and may crack on the sides. The center does not have to be set. Cool the cake on a rack. Run a sharp knife around the side of the pan. Cover with plastic wrap and refrigerate over night.
Monday, September 27, 2010
I have the perfect knock your socks off “Rustic Bolognese Sauce” recipe in honor of Columbus Day
Foodies, conquistadors & lovers of farmers markets, lend me your ears! There’s another holiday coming up in just 2 ½ weeks…are you doing anything special for Columbus Day? As most of my readers probably know (but the arm chair historian in me likes to point out), Columbus Day is an Italian-American heritage celebration that occurs the second week of October, every year since the 1800s. San Francisco was the first place to turn this bellissimo event into all-day parades and great food, until the holiday achieved statewide appeal in 1907 and Colorado made it a big ta’do.
Whether you’re in the Rockies or heart of Dixie, it’s time to get out your calendars and make note: October 10, 2010, a Sunday, and eve of Columbus Day on 10/11 this year, is the perfect excuse to host a family weekend dinner, using all the fixings you can procure at Italian-American heritage events in your community.
But you don’t have to hail from that part of Europe to enjoy. Do you have any Canadian friends? Columbus Day just happens to coincide with their Thanksgiving, and it’s a big National Holiday for Spain, too—so if you have any dear amigos, get out the tapas, a.k.a. “appys” and treat them all!
In addition to the various, special farmers markets that weekend, there are Columbus Day inspired store giveaways and special promotions/discounts (think espresso machines!) at Italian Markets across the land; I found one in my own Lauderdale neck of the woods (at Doris’) last year, and hope they do something similar for 2010.
You might also have some fun shopping collectible plates that bring out the explorer in all your Sunday dinner guests. Since I KNOW my foodie fans are all about the weekend Farmers Markets, I encourage them to peruse these ingredients and pick up the makings for this FABULOUS Italian sauce that can be the star of your family lasagna or angel hair. To make my Rustic Bolognese Sauce that originated in a Northern Italian city of the same name, you need: a great big yellow onion, bunch of pretty green celery, at least two carrots, 4 wonderfully stinky cloves of garlic, thyme, oregano and a bottle of red…if they got it.
Then it’s off to the butcher (or Italian Market where free espresso machines may be in short supply : )!!!) for the meat that goes into this beyond savory age-old Italian sauce; while traditionally its ingredients were confined to beef, pancetta, choice veggies, white wine, tomato paste and cream, Italian chefs have been known to literally “sweeten the pot” with a little rabbit, pork sausage and sometimes goose liver! My recipe advocates chuck, brisket or good ol’ savory ground round, and just as the Italian foodies love to do, I highly recommend leaving your sauce on simmer for as long as you possibly can—no less than two hours. Of course, a complete ingredient list, plus foodie friendly instructions are available by clicking here.
Pranzo feliz—Happy dining!
Whether you’re in the Rockies or heart of Dixie, it’s time to get out your calendars and make note: October 10, 2010, a Sunday, and eve of Columbus Day on 10/11 this year, is the perfect excuse to host a family weekend dinner, using all the fixings you can procure at Italian-American heritage events in your community.
But you don’t have to hail from that part of Europe to enjoy. Do you have any Canadian friends? Columbus Day just happens to coincide with their Thanksgiving, and it’s a big National Holiday for Spain, too—so if you have any dear amigos, get out the tapas, a.k.a. “appys” and treat them all!
In addition to the various, special farmers markets that weekend, there are Columbus Day inspired store giveaways and special promotions/discounts (think espresso machines!) at Italian Markets across the land; I found one in my own Lauderdale neck of the woods (at Doris’) last year, and hope they do something similar for 2010.
You might also have some fun shopping collectible plates that bring out the explorer in all your Sunday dinner guests. Since I KNOW my foodie fans are all about the weekend Farmers Markets, I encourage them to peruse these ingredients and pick up the makings for this FABULOUS Italian sauce that can be the star of your family lasagna or angel hair. To make my Rustic Bolognese Sauce that originated in a Northern Italian city of the same name, you need: a great big yellow onion, bunch of pretty green celery, at least two carrots, 4 wonderfully stinky cloves of garlic, thyme, oregano and a bottle of red…if they got it.
Then it’s off to the butcher (or Italian Market where free espresso machines may be in short supply : )!!!) for the meat that goes into this beyond savory age-old Italian sauce; while traditionally its ingredients were confined to beef, pancetta, choice veggies, white wine, tomato paste and cream, Italian chefs have been known to literally “sweeten the pot” with a little rabbit, pork sausage and sometimes goose liver! My recipe advocates chuck, brisket or good ol’ savory ground round, and just as the Italian foodies love to do, I highly recommend leaving your sauce on simmer for as long as you possibly can—no less than two hours. Of course, a complete ingredient list, plus foodie friendly instructions are available by clicking here.
Pranzo feliz—Happy dining!
Rustic Bolognese Sauce
Browning the veggies and beef for this rich, rustic sauce is key to developing its flavor. Simmering, while reducing the sauce, concentrates the flavor. Spending time to make the sauce today yields several meals later on.
Yield: 4 (2-cup) packages
Preparation Time: 30 minutes
Cook Time: Simmer sauce for 2 hours or longer
2 tablespoons olive oil
1 large yellow onion, peeled and diced, about 1 ½ cups
2 medium carrots, peeled, trimmed and diced, about 1 cup
3 medium celery ribs, diced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
3 pounds ground beef (chuck, brisket or ground round)
1 teaspoon coarse salt
1 teaspoon coarse ground black pepper
2 cups tomato paste
3 cups red wine
1 quart home made beef broth, or low sodium beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Pour the olive oil into a large pot over medium high heat. Add the onion, carrots, celery and garlic. Cook until soft, about 8 to 10 minutes. Add the beef to the pot. Season with salt and pepper and cook until the beef is browned, about 10 to 15 minutes. Stir in the tomato paste and cook for 5 minutes more. Pour in the red wine and simmer until the wine reduces by half, about 8 to 10 minutes more.
Pour in enough stock to cover the beef. Add the thyme and oregano. Reduce the heat to medium and simmer the sauce. Continue simmering the sauce for two hours. Add additional beef stock to the sauce as it evaporates. The idea is to create a rich depth of flavor by reducing and then adding stock.
Cool the sauce to room temperature. Divide into several airtight containers, mark with the date, and store in the freezer for up to two months.
To heat the sauce, thaw the package in the refrigerator, or in a sink with chilled water. Slowly reheat the sauce in a pot over medium heat.
Yield: 4 (2-cup) packages
Preparation Time: 30 minutes
Cook Time: Simmer sauce for 2 hours or longer
2 tablespoons olive oil
1 large yellow onion, peeled and diced, about 1 ½ cups
2 medium carrots, peeled, trimmed and diced, about 1 cup
3 medium celery ribs, diced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
3 pounds ground beef (chuck, brisket or ground round)
1 teaspoon coarse salt
1 teaspoon coarse ground black pepper
2 cups tomato paste
3 cups red wine
1 quart home made beef broth, or low sodium beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Pour the olive oil into a large pot over medium high heat. Add the onion, carrots, celery and garlic. Cook until soft, about 8 to 10 minutes. Add the beef to the pot. Season with salt and pepper and cook until the beef is browned, about 10 to 15 minutes. Stir in the tomato paste and cook for 5 minutes more. Pour in the red wine and simmer until the wine reduces by half, about 8 to 10 minutes more.
Pour in enough stock to cover the beef. Add the thyme and oregano. Reduce the heat to medium and simmer the sauce. Continue simmering the sauce for two hours. Add additional beef stock to the sauce as it evaporates. The idea is to create a rich depth of flavor by reducing and then adding stock.
Cool the sauce to room temperature. Divide into several airtight containers, mark with the date, and store in the freezer for up to two months.
To heat the sauce, thaw the package in the refrigerator, or in a sink with chilled water. Slowly reheat the sauce in a pot over medium heat.
Monday, September 20, 2010
Host a Happier Halloween With the Ultimate Party Plan!
Dear Fellow Foodies,
With October 31st just around the dark and spooky corner, it’s definitely time to pre-plan your strategy for Halloween night—perhaps the most ideal day in the entire year to hold an Open House. Why? Well, er…I’m not exactly physic, but I do believe this holiday brings many a guest with a sweet tooth to your front door : )!! There’s really no trick to the delicious treats on this party menu—better yet, the weary parents of trick-or-treaters will positively adore the respite your offering of warm, creamy soups bring on a cold pre-winter’s night—and if that doesn’t warm them up, your spicy cornbread will. I’m betting even the little skeletons coming to your door find something that sticks to their ribs!
Now…I apologize if you have hosting chops already, but just in case that department in your brain needs its cobwebs cleared, I’ve provided some notes on how far in advance you need to prepare each of the items on this menu, how to showcase them on your buffet table, and other tricks of the trade…just insert my party-loving cackle here!
My Halloween Menu…Isn’t it a Scream?
With October 31st just around the dark and spooky corner, it’s definitely time to pre-plan your strategy for Halloween night—perhaps the most ideal day in the entire year to hold an Open House. Why? Well, er…I’m not exactly physic, but I do believe this holiday brings many a guest with a sweet tooth to your front door : )!! There’s really no trick to the delicious treats on this party menu—better yet, the weary parents of trick-or-treaters will positively adore the respite your offering of warm, creamy soups bring on a cold pre-winter’s night—and if that doesn’t warm them up, your spicy cornbread will. I’m betting even the little skeletons coming to your door find something that sticks to their ribs!
Now…I apologize if you have hosting chops already, but just in case that department in your brain needs its cobwebs cleared, I’ve provided some notes on how far in advance you need to prepare each of the items on this menu, how to showcase them on your buffet table, and other tricks of the trade…just insert my party-loving cackle here!
My Halloween Menu…Isn’t it a Scream?
Bibbed Lettuce Bowls with Chopped Bacon, Tomatoes and Blue Cheese
Old-fashioned Mushroom Soup
Apple Cheddar Muffins
Creamy Tomato Soup
Spicy Cornbread with Sun-Dried Tomato and Jalapeno
Sweet Potato Cake with Orange Glaze
Old-fashioned Mushroom Soup
Apple Cheddar Muffins
Creamy Tomato Soup
Spicy Cornbread with Sun-Dried Tomato and Jalapeno
Sweet Potato Cake with Orange Glaze
Menu notes:
About the Salad: If you generally get a huge Halloween crowd, save yourself some hassle and eliminate the lettuce bowls—simply tear the lettuce and add it to your other salad ingredients; arrange & toss salad just 30 minutes before guests start to arrive.
About the Soups: Halloween falls on a Sunday this year; make the soups on Saturday, cover them and refrigerate. Make sure your buffet table is graced with plenty of mugs and soupspoons!
About the cake: Bake it, frost it. Cover and refrigerate it on Saturday night
About the cornbread and muffins: these guys can wait until an hour or two before the first guests are expected to trickle in…after all, you want them to smell good things to eat as they approach your front door…!
Table décor tip that channels Martha’s spirit:
Carve a Pumpkin with a purpose; sure they make wonderful candlelight play over your goodies when they’re lit up as jack-o-lanterns, but pumpkins are also WONDERFUL soup terrines—just hollow them out and fill them up; remember not to discard the pumpkin’s lid, as keeping it on between servings ensures a warmer soup!
About the Salad: If you generally get a huge Halloween crowd, save yourself some hassle and eliminate the lettuce bowls—simply tear the lettuce and add it to your other salad ingredients; arrange & toss salad just 30 minutes before guests start to arrive.
About the Soups: Halloween falls on a Sunday this year; make the soups on Saturday, cover them and refrigerate. Make sure your buffet table is graced with plenty of mugs and soupspoons!
About the cake: Bake it, frost it. Cover and refrigerate it on Saturday night
About the cornbread and muffins: these guys can wait until an hour or two before the first guests are expected to trickle in…after all, you want them to smell good things to eat as they approach your front door…!
Table décor tip that channels Martha’s spirit:
Carve a Pumpkin with a purpose; sure they make wonderful candlelight play over your goodies when they’re lit up as jack-o-lanterns, but pumpkins are also WONDERFUL soup terrines—just hollow them out and fill them up; remember not to discard the pumpkin’s lid, as keeping it on between servings ensures a warmer soup!
How You’ll Spend Halloween…from waking in the morning, to cleaning up afterward in the wee hours of November 1st…
On Halloween morning, set up your buffet table as close to the front door as possible and get to work preparing your salad ingredients.
On Halloween Eve, when you expect to hear your doorbell ring and the adorable trill of “Trick-or-Treat” begin any minute, set candy in a bowl and don your costume.
Bon Appetite, everyone! Rumor has it your parties get rave reviews…even if "boos" are allowed this time of year!!
On Halloween morning, set up your buffet table as close to the front door as possible and get to work preparing your salad ingredients.
On Halloween Eve, when you expect to hear your doorbell ring and the adorable trill of “Trick-or-Treat” begin any minute, set candy in a bowl and don your costume.
Bon Appetite, everyone! Rumor has it your parties get rave reviews…even if "boos" are allowed this time of year!!
Sweet Potato Cake with Orange Glaze
Servings: 12 to 18
Preparation Time: 45 minutes, plus baking
3 medium sweet potatoes, peeled and diced (about 2 cups)
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup butter (1 stick) room temperature
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
Zest of 1 medium orange (about 2 tablespoons)
2 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
Juice of 3 medium oranges (about ¾ cup)
Preheat oven to 375 degrees. Place the sweet potatoes in boiling water and cook until soft, about 15 minutes. Drain well and mash.
Combine the flour, baking soda, salt, ginger, nutmeg and cinnamon in a bowl.
Use an electric mixer to combine the butter and sugars. Add the eggs one at a time. Stir in the mashed sweet potatoes and vanilla. Add the flour and cream in 3 additions, alternating 1/3 flour mixture, ½ cream mixture until just blended.
Pour the batter into the Bundt pan coated with vegetable oil spray and dusted with flour. Bake for 50 or 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes. Remove the cake to a rack placed on top of sheets of waxed paper.
Whisk together the orange zest and confectioners’ sugar. Whisk in the orange juice and vanilla.
Use a skewer to poke holes in the cake. Pour the glaze over the cake, repeating with the glaze that runs off onto the waxed paper.
Preparation Time: 45 minutes, plus baking
3 medium sweet potatoes, peeled and diced (about 2 cups)
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup butter (1 stick) room temperature
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
Zest of 1 medium orange (about 2 tablespoons)
2 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
Juice of 3 medium oranges (about ¾ cup)
Preheat oven to 375 degrees. Place the sweet potatoes in boiling water and cook until soft, about 15 minutes. Drain well and mash.
Combine the flour, baking soda, salt, ginger, nutmeg and cinnamon in a bowl.
Use an electric mixer to combine the butter and sugars. Add the eggs one at a time. Stir in the mashed sweet potatoes and vanilla. Add the flour and cream in 3 additions, alternating 1/3 flour mixture, ½ cream mixture until just blended.
Pour the batter into the Bundt pan coated with vegetable oil spray and dusted with flour. Bake for 50 or 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes. Remove the cake to a rack placed on top of sheets of waxed paper.
Whisk together the orange zest and confectioners’ sugar. Whisk in the orange juice and vanilla.
Use a skewer to poke holes in the cake. Pour the glaze over the cake, repeating with the glaze that runs off onto the waxed paper.
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