A: I have added a guest map (see side bar). It won't provide any amusement for me if you don't add your pin, so get to it.
B: I have just finished cleaning up after hosting a dessert buffet for 16 or so people. Chocolate pistachio torte, corn meal pound cake with rosemary syrup, candied pecans, and pumpkin tiramisu. Yes, that's right Italian friend Adair. I said pumpkin. I'm expecting you to wretch at the idea of Americanizing something like tiramisu with something like pumpkin, but it was delightful. At least it wasn't mayonnaise, or ketchup, or smashed up potato chips.
Pumpkin Tiramisu
Courtesy Bon Appetit Oct. 06
1. Beat 1 1/2 c. chilled whipping cream and 1/4 c. sugar until peaks form. Add one 8-oz container mascarpone, one 15-oz can pure pumpkin, and 3/4 t. pumpkin pie spice. Beat until filling is smooth.
2. Line bottom of 9-inch springform pan with one 3-oz package ladyfingers. Sprinkle with 2 T rum. Spread half of filling over ladyfingers. Repeat with another package of ladyfingers, rum and the rest of the filling.
3. Wrap tightly in plastic, then foil. Chill overnight. Sprinkle with 2 oz. crushed amaretti cookies.
B: I have just finished cleaning up after hosting a dessert buffet for 16 or so people. Chocolate pistachio torte, corn meal pound cake with rosemary syrup, candied pecans, and pumpkin tiramisu. Yes, that's right Italian friend Adair. I said pumpkin. I'm expecting you to wretch at the idea of Americanizing something like tiramisu with something like pumpkin, but it was delightful. At least it wasn't mayonnaise, or ketchup, or smashed up potato chips.
Pumpkin Tiramisu
Courtesy Bon Appetit Oct. 06
1. Beat 1 1/2 c. chilled whipping cream and 1/4 c. sugar until peaks form. Add one 8-oz container mascarpone, one 15-oz can pure pumpkin, and 3/4 t. pumpkin pie spice. Beat until filling is smooth.
2. Line bottom of 9-inch springform pan with one 3-oz package ladyfingers. Sprinkle with 2 T rum. Spread half of filling over ladyfingers. Repeat with another package of ladyfingers, rum and the rest of the filling.
3. Wrap tightly in plastic, then foil. Chill overnight. Sprinkle with 2 oz. crushed amaretti cookies.
Comments
I take it ladyfingers mean something different in the States; over here, they are okra, which would make a very interesting tiramisu.
'tis the season for pumpkins and squashes. My favourite things to make in October/November are butternut (or any other) squash, halved and roasted with sweet Moroccan rice and harissa. Followed by sweet pumpkin tart with home-mede ginger ice cream. Yum … Half the fun is all the mess I can make with a pumpkin.
Dive: Okra is what my grandmother used to fry with cornmeal--very southern and a symbol of my childhood. Lady fingers are small sponge cakes.
I have never liked squash. In fact, the word "squash" should be on the "can't abide" list, but they you've described the roasted dish with Moroccan rice sounds great! And ginger has become one of my favorite flavors.
not likely, since I don't like tiramasu or coffee for that matter. [I can hear your gasps of shock and awe from here]. speaking of coffee, I abhor espresso --- so a tiramasu with rum and no coffee and pumpkin sounds just dandy to me.
Now I'm in the mood for artichokes, fried okra, a roasted squash carmelized with brown sugar and a pumpkin something for dessert. if I ate it, I would turn into a human veggie and my skin might be a bit tinged, but it would be worth it.