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pumpkin creme brulee |
INGREDIENTS:
Yield: 6 servings
1 cup heavy cream
1/2 cup brown sugar
4 egg yolks
1/4 teaspoon vanilla*
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup pumpkin puree
4 teaspoons sugar
*vanilla bean paste preferred
DIRECTIONS:
Preheat oven to 325 degrees F.
In a medium saucepan, combine the cream and brown sugar. Bring to a simmer over medium-high heat stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy. Slowly add 1/2 cup of the hot cream mixture, whisking constantly. Add the egg mixtrue to the remaining hot cream and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin and whisk until smooth. Divide among the prepared ramekins.
Add enough simmering hot water to come halfway up the sides of the cups. Bake until the custards are just set in teh center but not stiff, 30-40 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. If you don't have a torch, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning; about 1-2 minutes
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pumpkin sage orzo |
INGREDIENTS:
Yield: 4 servings
2 tablespoons unsalted butter, divided
1/2 medium onion, finely chopped
1 clove garlic, minced
1 clove garlic, minced
1 cup orzo
1/2 cup pumpkin puree
1/4 teaspoon fresh sage leaves, chopped
2 1/2 cups chicken stock
1/4 cup heavy cream
1/2 cup Parmesan cheese, grated
kosher slat & cracked black pepper, season to taste
DIRECTIONS:
Heat 1 tablespoon butter in a large skillet over medium-heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes until onion is tender. Stir in orzo; cook, stirring frequently, for 2 minutes, for 2 minutes. Stir in pumpkin puree & chopped sage.
Add chicken stock and bring to a simmer. Cook for 7-8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
Finish with the heavy cream and Parmesan cheese. Season to taste and serve immediately.
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pumpkin spice waffles with maple pecan syrup |
INGREDIENTS:
Yield: 6 servings
2 1/2 cups flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup pumpkin puree
2 cups whole milk
4 large eggs
1/4 cup brown sugar
1 teaspoon vanilla
1/4 cup butter
Syrup:
1/2 cup pure maple syrup
1/4 cup pecans, toasted lightly & coarsely chopped
2 teaspoons orange juice
DIRECTIONS:
Preheat waffle iron. Combine dry ingredients: flour, baking powder, cinnamon, nutmeg, ginger, salt and in a mixing bowl. In a separate bowl, combine wet ingredients: pumpkin, milk, eggs, sugar, and vanilla. Whisk in flour mixture and blend until smooth.
Generously grease the waffle iron and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.
Syrup:
In a small saucepan, bring maple syrup and pecans to a boil and stir in juice. Remove from heat and keep warm until serving.
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pumpkin gingersnap shake |
INGREDIENTS:
Yield: 2 servings
1/3 pumpkin puree
2 tablespoons brown sugar
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
1/4 cup whole milk
2 cups vanilla bean ice cream
1/2 cup gingersnap cookies, crushed & divided
DIRECTIONS:
Place 2 glasses in freezer to chill.
Combine all ingredients excluding 1/4 cup of the gingersnaps in blender and blend thoroughly. When completely blended, top each serving with remaining gingersnap cookies.
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mom's cranberry salad |
INGREDIENTS:
Yield: 8 servings
3 cups whole or frozen cranberries
3/4 cup sugar
2 1/3 cups miniature marshmallows
(1) 8.5 can of crushed pineapple
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup pomegranate seeds or chopped nuts, garnish
DIRECTIONS:
Chop cranberries in food processor. Add cranberries and sugar to medium bowl. Mix thoroughly and chill for 1-2
hours.
Whip heavy cream adding 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Keep chilled.
After cranberries have been chilled and sweetened, add marshmallows, pineapple and fold in the whipped cream.
Refrigerate or freeze and top with pomegranate seeds or nuts.
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Holiday Peppermint fudge |
INGREDIENTS:
Yield: 12 servings
4
C. sugar
2
(5 oz.) cans evaporated milk
1
C. butter
2
C. semi-sweet choc. chips
7
oz. jar marshmallow creme
1/2 teaspoon peppermint extract
2/3 C. red and white peppermint candy, coarsely broken
DIRECTIONS:
Combine
sugar, milk, and butter in a heavy 3-quart saucepan; bring to a boil over
medium-high heat, stirring constantly.
Reduce heat to medium; heat and stir for 10 minutes.
Remove
from heat; add chocolate chips, marshmallow creme and peppermint extract. Stir until chocolate and creme are melted and
mixture is smooth; pour into a buttered aluminum foil-lined 13x9 baking pan.
Sprinkle with candies; cover and refrigerate until set. Cut into squares and serve.
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pumpkin butter |
INGREDIENTS:
Yield: 2 cups
1 can (15 oz.) pure pumpkin puree
2/3 cup packed brown sugar
1/4 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
DIRECTIONS:
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in
medium heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat
to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened.
Serve with biscuits, breads and corn muffins. Store in airtight container in
refrigerator for up to 2 months.
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Mexican Hot Chocolate |
INGREDIENTS:
3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
3 cups whole milk
2 tablespoons sugar
Pinch salt
Miniature marshmallows, for serving
6 cinnamon sticks (preferably Mexican canela), for serving
DIRECTIONS:
Using a sharp knife, break up the chocolate into smaller pieces. In a
saucepan, combine the chopped chocolate, milk, sugar, and salt over
medium-low flame. Heat and stir until the chocolate is completely
melted and milk is very hot, but not boiling, about 10 minutes.
Remove
from the heat and froth the chocolate milk with a mini whisk or
molinillo. Divide the hot chocolate among big mugs, top each with a few
marshmallows, and serve with the cinnamon sticks as stirrers.
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