Doesn’t this sound delicious? Check it out:
Ingredients:
2 cups whipping cream, chilled
1 cup confectioners’ sugar
One 8-ounce container mascarpone cheese
One 15-ounce can pure pumpkin puree
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
1 cup orange juice
1 Tablespoon Amaretto or Frangelico (optional)
8 ounces soft ladyfingers (about 2 1/2 packages)
6 ounces gingersnap cookies, crushed
Directions:
Make Pumpkin Mixture: In a medium bowl, beat whipping cream and sugar until peaks form. Set aside. In another medium bowl, combine the mascarpone cheese, pumpkin puree, cinnamon, cloves, and nutmeg and salt. Beat until the mixture is smooth. Fold in the sweetened whipped cream. Do not over mix.
Prepare Pan: Combine the orange juice and liqueur in a shallow dish. Cut the ladyfingers in half lengthwise (some packages come pre-split). Lightly dip each piece in the orange juice and start to line the bottom of a 13”x9”rectangular baking dish, overlapping and crowding to fit. Spread half of filling over ladyfingers. Sprinkle with half of the crushed gingersnaps. Repeat layering with the remaining ladyfingers and filling. Save the remaining gingersnaps for garnish. Cover with plastic and chill for at least 1/2 hour.
Garnish and Serve: Sprinkle the rest of the gingersnaps on top of the tiramisu and serve.
About: Recipe adapted by Parties That Cook® from Bon Appétit magazine.
We’ve all heard of Christmas in July, well what about summer in November? This holiday season bring back the warmth of summer, or the thought of it, with everyone’s favorite treat… ice cream! This recipe and picture are courtesy of Executive Chef Denise Baron of Burtons Grill. She has created the Gingerbread Ice Cream Sandwich, available at Burtons Grill the upscale casual eatery located in Boston’s Fenway District, beginning November 1st through the winter season. Topped with a warm Pumpkin Caramel Sauce, the Gingerbread Ice Cream Sandwiches are a yummy treat that combines the sentiment of summer with the tastes of the season. This frozen treat is sure to melt away the winter blues.
Gingerbread Brownies
Ingredients:
3 cups Flour
2 cups Sugar
1/2 cup Unsweetened Cocoa Powder
2 tsp Ginger, ground
2 tsp Cinnamon, ground
1 tsp Clove, ground
1 tsp Baking Soda
1/2 cup Unsalted Butter, Melted
2/3 cup Molasses
4 ea Eggs
Unsalted Butter for greasing tray
6 oz Pumpkin Ice cream
Equipment:
Half Sheet Tray
2 Stainless Steel Bowls
Rubber Spatula
Measuring cups and spoons
Ice cream Scoop
Oz Scale
Plastic Wrap
Preparation:
Combine flour, sugar, cocoa powder, ginger, cinnamon, clove and baking soda together in a bowl.In a separate bowl mix the butter, molasses and eggs.
Pour the butter mixture into the flour bowl and incorporate with rubber spatula.
Stir until the consistency is thick- be sure not to over mix.
Grease a baking sheet with unsalted butter.
Pour batter into sheet tray and using rubber spatula evenly spread over entire half sheet tray.
Bake in a 350° oven for 16 minutes.
Remove from oven and let cool on wire rack.
Once cooled, cut edges off brownie in the pan. Then cut into 3 x 8 squares to get 24 pieces.
Cut the brownies in half horizontally with serrated knife.
Working quickly place 2.5 oz pumpkin ice cream on each the brownies.
Place the top on and press down. Wrap them individually in plastic wrap and freeze immediately. You might want to have a friend help wrap while you put ice cream in sandwich!
Store in the freezer for a yummy snack.
Pumpkin Caramel Sauce
Ingredients:
2 cups granulated sugar
2 cups water
1/2 tsp lemon juice
8 oz salted butter
1 cup heavy cream
1 tsp pumpkin pie spice
Equipment:
Whisk
Measuring Cups
5 qt Sauce Pan
Metal 1/3 Pan
Pound Scale
Preparation:
In 5 qt heavy sauce pan, mix sugar, water and lemon juice and bring to a boil. Let simmer without stirring.While sugar mixture is simmering, heat cream, butter and pumpkin pie spice in the microwave until it is hot, not boiling (180˚). When sugar mixture starts to show a little bit of color, watch closely. Continue to simmer until the mixture turns a medium golden brown color. NOT TOO DARK. Turn off flame and add butter and cream, whisking consistently. Be careful of the steam.Transfer to a metal 1/3 pan and cool at room temperature, not in an ice bath.
Availability:
The Gingerbread Ice Cream Sandwich is available at Burtons Grill, located at 1363 Boylston Street, Boston, Ma 02215. Burtons Grill hours are as follows– Mon – Thu: 11:30 am – 10 pm, Fri – Sat: 11:30 am – 11 pm. It is only available November 1st through the winter season! For more information about this seasonal delight, contact Burtons Grill at 617.236.2236 or visit the Burtons website at www.burtonsgrill.com.
Just when thoughts of pumpkin pie and candy canes begin to increasingly dance in our heads, coffee creamer manufacturers take the opportunity to woo consumers with delicious reminders of the upcoming holidays. Available in powder and liquid versions, flavored coffee creamers from International Delight and Nestle Coffee-Mate not only add spice and pizzazz to our java and hot chocolate, but also make interesting ingredients for desserts and tasty toppings for ice cream.
Nestle Coffee-Mate
Introduced in 1961, Nestle Coffee-Mate holds the honor of being the first powdered non-dairy creamer on the market in the United States. Currently, the company offers more than 20 liquid and powdered flavors, including 12 reduced-fat and sugar-free selections. Coffee-Mate also provides seasonal creamers, like the powdered and liquid version of Pumpkin Spice. The following selections are available between late October and January:
- Peppermint Mocha (Powder and Liquid) – The chocolate/mocha flavor of this popular seasonal treat takes a backseat to the presence of refreshingly sharp peppermint.
Gingerbread (Powder and Liquid) – Imagine dropping a piece of gingerbread in your cup of coffee and slowly drinking the aftermath – a successful blend of spices and the taste of an all-too-familiar holiday indulgence.- Eggnog – Just like the spirited holiday beverage, Nestle captures the creaminess and richness of eggnog without delivering a punishing blow to your waistline.
- Caramel Apple – New this season, this creamer hopes to impress consumers with the sweetness and kick found in a real caramel apple.
International Delight
Hitting the scene in the 1980s, International Delight successfully produced the first flavored, liquid, non-dairy creamer. In the past, consumers could only choose between three flavors, which were served in individual portion control sizes. With the addition of fat-free and reduced-sugar versions, the creamers now come in pints and quarts – representing around nine core flavors and a host of CoffeeHouse Inspirations, limited edition, and seasonal treats, such as:
- Pumpkin Pie Spice (Limited Edition) – With the dreamy scent of nutmeg and cinnamon hitting your nostrils, prepare yourself for a truly tasty experience. Adding just the right amount of spice,
International Delight successfully captures the enchantment of the ultimate iconic Thanksgiving dessert. Available Fall and Winter 2009.
- Chocolate Mint Truffle (Seasonal Celebrations) – Embrace the seductive combination of milk chocolate and mint in your coffee or cocoa, which easily lifts the spirits and warms the soul. Available Winter 2009.
- Vanilla Spiced Rum (Seasonal Celebrations) – Hints of vanilla and cinnamon join traces of smooth rum to create a spiced blend perfect for warming the bones after coming in from the cold. Available Winter 2009.
