Pumpkin Banana Mousse Tart

We had a very lovely Thanksgiving meal this year (as always), and for dessert I made this Pumpkin tart.  I have made it before and it is quite tasty and more exciting than your generic pumpkin pie.  It requires only 10 minutes of baking for the crust, otherwise the rest is done on the stove top and chilling in the refrigerator.  The orange zest, banana and spices in the mousse are quintessential fall flavors, and they go so nicely with the pumpkin.  This tart is definitely something you could make for dessert after any meal since the pumpkin isn't overwhelming and it's much lighter than the dense pumpkin pies we are used to.  Try it while it's fall out there!  I promise you will love it!

We passed on the whipped cream topping - and I don't think it really needs it.

Happy Halloween from Sandy-Ravished Jersey!

Well you guys, the super-storm has been crazy, but the good news is, I was able to get these Halloween treats baked before the power went out:

They are Chocolate Halloween Devil Kitties! Super yummy chocolate cookies with a touch of spice. So good, and so much fun! 

I used this recipe from a really great baking blog that I like a lot, but with a different shape, obviously. And I didn't have dutched cocoa powder, but she explains in her baking basics section why it is OK to substitute regular unsweetened. They were delicious!

Papi was running around our apartment like a crazy person a few hours before the hurricane hit, and we were convinced he sensed it coming.  So the little bit of cayenne pepper on top (which is such a super tasty finishing touch by the way) was a perfect representation of his friskiness.

I have to say this is one of the most exciting things I've made in a while. Tiny spicy chocolate kitties!! They have gotten us through the hurricane, for sure. 

Meow!

xo,

~Shauna :)

Our Official Frankenstorm Cocktail: the Pumpkinhead!

This is a delicious cocktail that we discovered a couple years ago when we did a class at Murray's. It was a class on pairing cheeses with cocktails, and this was one of our favorites of the night. It was paired with a nice "Spring Brook Tarentaise" - a French Abondonce style artisan cheese from Thistle Hill Farm. To be honest I don't know what any of that means, it's just in my notes from the class, which was in 2009. 

Anyway I'm sure I loved all the cheese but the important take-away was this drink. It's so good you guys!!! Perfect for weathering a big storm. It's pumpkin beer season, and pumpkin butter has been available at the farmer's market for the last few weeks... but neither will be around much longer, so get some soon if you want to try this out! We're going to stock up so we can make this tasty drink again, perhaps at Christmas time. 

xo ~Shauna :)

Pumpkinhead Cocktail

Recipe for 1 drink:

- 3/4 oz pumpkin butter

- 3/4 oz ginger simple syrup*

- 1/2 oz fresh-squeezed lemon juice

- 1 oz vanilla vodka (I didn't have any this time, so I just used regular vodka with a dash of vanilla extract!)

- 2 dashes orange bitters

- chilled pumpkin beer (I used Post Road Pumpkin Ale - a seasonal release from Brooklyn Brewery - this was the one we had in the class)

- orange twist to garnish

Shake all ingredients except beer well over ice. Strain into the bottom of a pilsner glass. Top with beer. The beer should comprise about 2/3 of the final volume of the cocktail. Twist orange rind over drink to release oils. 

*To make ginger simple syrup, add 3/4 cup chopped, peeled ginger to two cups simple syrup in saucepan. Simmer for five minutes. Strain and discard ginger.

Radicchio Risotto

Folks, while we were hunkering down for Frankenstorm last night, I made this yummy risotto!

It's one of the recipes I hoarded during my year abroad in Austria, back in 1996. I learned to cook a lot of Italian delights that year from my South Tyrolean friends. Risotto is so easy (if you don't mind stirring at the stove for 20 minutes or so) and so hearty and comforting on a stormy night!

There are so many different types to make, but this time of year I really enjoy this earthy radicchio version. Here's the recipe for you....

Risotto al Radicchio
serves 4

5 or 6 cups vegetable stock
6 tbsp butter
1 onion chopped
1 head radicchio, cut into strips
2 cups risotto rice
1/2 glass white wine
4 tbsp Parmesan cheese, grated
salt

Bring stock to a boil. In another pot, cook the onion in half of the butter, stirring occasionally, for 5 minutes. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladle full of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock and stirring until each ladle full is absorbed. This will take about 20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

Enjoy!