Perfect Pumpkin Parfait

When I first met Michael, because he was working as a chef, I would try and make things for him to impress him. One night when we first started dating he went to a concert at the Greek theater, and afterwards was going to come over. I decided that I wanted to make him a dessert which I had never done, so I made him a parfait. Though it was a pretty ghetto store bought pudding and cool whip parfait (I think I even through jam in there), I find that there is something very sensual about the layering of mousse or pudding and some amazing whip cream. This parfait is a beautifully smooth pumpkin mousse, cinnamon chip, and homemade whip cream layering that is so wonderful, and has a beautiful look that will add some sophistication to your Halloween celebration. There is only three days left until Halloween, so make it count!!

*Make mousse the night before you make your parfait.  

Ingredients:

Mousse:
Cinnamon chips
Cinnamon stick
5 large egg yolks
¾ cup =+2 tablespoons sugar
1 ¼  cup heavy cream
1 small can pumpkin puree
2 teaspoon vanilla extract
1 ½  teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoon salt
2 tablespoon bourbon
1 teaspoon powdered gelatin

Whip cream:
1 cup heavy whipping cream
2 tablespoon confectioners’ sugar
1 teaspoon almond extract

For this recipe measure out everything to start, and have all of your tools ready so you don’t need to scramble or worry.  Fill a large bowl half way with ice water and set to the side. In a bowl whisk together egg yolks, and ¾ cups plus two tablespoons of sugar and ¾ cup heavy whipping cream. Heat on a medium low heat while stirring constantly for about 10 minutes until the sauce thickens in a medium sized sauce pan, or until the sauce covers a wooden spoon. Be sure not to turn the heat above this, because your eggs will scramble and you don’t want that. Transfer sauce to a medium bowl, and place in the ice water to let cool.

While cooling mix in the pumpkin, vanilla, spices and salt. In a separate small bowl mix together 1 teaspoon gelatin and bourbon until the gelatin completely dissolved, and then whisk into pumpkin mix.

In a separate bowl, beat ½ cup cream until it stiffens, and then fold into the pumpkin mix. Pour the pumpkin mix onto a shallow dish and refrigerate overnight.

To make the parfait the next day, make the whip cream by whipping all the ingredients together and layering your ingredients in a cup. We started with a layer of pumpkin, then cinnamon chips, then whip cream, repeat one more time, then do a small layer of pumpkin, whip cream then a few chips  and a sprinkle of cinnamon and a cinnamon stick. This parfait is one smooth dessert that is a delicious layering of fall flavors and smooth whip cream.

 

Spooktastic Spiced Rum Jello Shot

This is a really quick and easy one that we are posting to celebrate the 4^th day until Halloween. We are showing you this incredibly simple recipe because we think it is great to have an option besides a cocktail in a glass, serve a cocktail in a shot, in the form of jello! This is a Halloween and fall inspired twist on the age old college jello shot, but much more refined.

Ingredients:
1 oz gelatin
2 cups boiling apple cider
6 oz cold water
10 oz spiced rum
Black sprinkles

This recipe is so simple it’s silly. Basically start by boiling two cups of apple cider, once boiled pour into a heat proof bowl and then whisk in the gelatin, until completely dissolved. Next pour the cold water and spiced rum.  To set it, pour the mix into a square baking pan that’s no larger than 9”x9”, and refrigerate for up to three hours to completely set.

Once set, to remove from the pan, fill a sink with warm water, and dip the bottom of the pan in the water (being sure to not get any water on your actual mold) for 2-3 seconds. The mold will release from the side of the pan. Flip the jello onto a cutting board and cut into equal sized pieces, and dip the top into your black sprinkles.

The sprinkles will cause a black run a bit, but this is great because it adds to the spooky effect of your alcoholic treat!!

Trick With Some Treat Macaron

These French macarons are a delightful way display the traditional Halloween colors orange and black! They are so cute, so scrumptious, and such perfect Halloween treats. All you need to do is follow the instructions, really pay attention, because trust us, it took a couple tries, but once we got used to it, these are a breeze! In this recipe we made two different flavors, both using our Food Nasty preserves. So if you want that recipe check back at our Summer Fruit Fall Jam post. The black is a cherry almond flavor, and the orange is nectarine brandy, and boy oh boy they are good. You can either divide everything in half, or just follow the recipe and add one flavor, your choice.

*When we say sift, we mean really sift through mesh.
*Be sure to reduce the heat the second you put everything in the oven.

Ingredients:

Cookie:
Black and orange gel food coloring
1 cup confectioners' sugar
 3/4 cup almond flour
 2 large egg whites, room temperature
 Pinch of cream of tartar
 1/4 cup superfine sugar

Filling: Swiss Meringue Buttercream
6 large egg whites
 1 1/2 cups sugar
 1 teaspoon pure vanilla extract
1 ¼ lb butter
1/3 cup jam or flavoring

Start by pulsing confectioners’ sugar and almond flour together, and then sift through mesh twice to get all the imperfections out.

Next preheat oven to 375 while you get the cookie mix ready. With an electric whisker, whisk egg whites  and food coloring until foamy, now add you cream of tartar, and continue to whisk. While you are whisking on a low speed, add superfine sugar, go back up to a high speed and continue whisking until you form firm peaks. Now sift flour mix over the eggs white and fold in until fully dissolved.

Next line a baking sheet with parchment paper, and make ¾ inch rounds with a pencil. We used a wine cork because it is the perfect size. Now transfer you batter to a pastry bag, or even a sandwich bag, and cut a small hole in the corner, and fill your circles.

Tap the bottom of the sheet to release air bubbles, and let sit for 10 minutes. One sheet at a time, place baking trays in oven, and immediately decrease heat to 325 and bake for 10 minutes, turning the sheet tray around half way through.

One they bake, let them completely cool and lift off parchment, if need be you can peel any sticking parchment paper off.

Now time to assemble the filling. Beat egg whites and sugar in a heatproof bowl sitting over simmering water until sugar dissolves. Once sugar dissolves remove from heat and beat until thick, add vanilla and butter, and your flavoring. Fill a pastry bag and pipe away! Fill your cookies with about a ½ tablespoon of filling, sandwich and eat!

Classic Caramel Apples

Apples have always had a wonderful place in every fall lovers heart. We bob for apples, we make apple pie, we harvest apples, Hell, we even give them to teachers at the beginning of the year. There is absolutely no better way to bring that tradition full circle than covering them in caramel!

These caramel apples are classics, very straight forward, simple, and wonderful!!! Celebrate 6 days of Halloween left, and bite into some caramel apples!

*Be sure to pay attention to the color of your sugar while it caramelizes, too soon it will be albino, too late it will burn.

Ingredients: makes 6

Sticks or whatevs to insert into the apples
 Nonstick cooking spray
 2 cups sugar
 1/2 cup heavy cream
 6 Granny Smith or Red Delicious apples
 1 cup coarsely chopped hazelnuts (optional)

Line a baking sheet with waxed paper and coat with cooking spray, this will prevent the caramel from adhering to everything.

 In a medium saucepan, bring sugar and 1/2 cup water to a boil over high, then reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). And we say sputter we mean it, I practically seared flesh off. Transfer to a small bowl and let cool 5 minutes.

Now make a small slit in top of each apple, and insert your stick 1 inch deep into each slit.

For the finale….dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet. If the caramel seems thin, just let it cool, and double dip (we allow it), or allow it to sit in the freezer for a few min to harden the caramel.

Serve up! Yummy!!!