Pumpkin Time!

Phillis Carey’s Pumpkin Dessert Recipes November 19, 2016

      Phillis Carey’s Pumpkin Dessert Recipes    

                November 19, 2016

To print these recipes, click here or copy and paste this link: https://drive.google.com/file/d/0BwrDQpD60Q6zYnRPV0ROMm9PQ00/view?usp=sharing  

PUMPKIN AMARETTI TIRAMISU              Serves 8 to 10.

1 cup water and 1 cup sugar

1/3 cup Amaretto

2-3 oz. pkg. soft ladyfingers

3/4 cup sweetened condensed milk

1/4 cup light brown sugar

8 oz. mascarpone cheese

2 1/4 cups heavy whipping cream, divided use

1 cup pumpkin puree

1 tsp. pumpkin pie spice

3/4 cup coarsely crushed Amaretti cookies

1. To make the Amaretto Syrup, place water and sugar in a small saucepan. Stir over medium heat until sugar dissolves and then allow mixture to come just to a boil.  Remove and cool.  Stir in the Amaretto and let cool completely.

2.  Separate ladyfinger sections leaving the individual fingers attached. Lay half the ladyfinger sections, round side down, in a 9 x 13 inch glass or ceramic dish. Brush well with Amaretto syrup to saturate.

3. With mixer, gradually beat condensed milk and brown sugar into the mascarpone.  Add 1 1/4 cups of the whipping cream and beat until soft peaks form. Fold in pumpkin and pumpkin pie spice.  Spoon half of the mascarpone cream over the ladyfingers and spread evenly.  Top cream with remaining ladyfingers which have been brushed with more Amaretto syrup (reserve 3 T. syrup for the whipped cream topping). Spread on remaining mascarpone cream mixture.  Cover and refrigerate at least 4 hours and up to 24.

4. Just before serving, whip remaining 1 cup cream, adding the 3 T. reserved Amaretto syrup and spread on top. Sprinkle with Amaretti cookies and serve immediately or chill for up to an hour longer before serving.

“THE BEST” PUMPKIN PIE                   Serves 8.

Crust:

1 1/3 cups all-purpose flour

1 T. sugar

1/2 tsp. salt

6 T. chilled unsalted butter, cut   into 1/2 inch pieces

2 T. chilled Crisco, cut into 1/2 inch pieces

3 T. (or more) ice water

Filling:

2/3 cup golden brown sugar

1/2 cup granulated sugar

2 T. flour

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. fresh ground nutmeg

1 1/2 cups canned solid pack pumpkin

2 T. real maple syrup

3 large eggs

1 cup heavy whipping cream

Sweetened whipped cream

1. To make the crust, mix flour, sugar and salt in food processor.  Add butter and Crisco and pulse to process until mixture resembles coarse meal.  Drizzle 3 T. ice water over mixture.  Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk.  Wrap in plastic and refrigerate for 30 to 60 minutes. 

2. Roll dough out into a 12 inch round.  Transfer dough to a 9 inch pie pan.  Trim edges and fold under.  Crimp edges decoratively.  Refrigerate until very cold. 

3. Preheat oven to 400 degrees.  Line pastry with foil and fill with pie weights.  Bake 12 minutes.  Remove foil and weights and bake until very light brown, about 5 minutes.  Reduce oven temperature to 375 degrees.  Cool crust on a rack.

4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl.  Whisk until combined.  Whisk in pumpkin, maple syrup and eggs and then cream.  Pour mixture into crust.  Bake until edges puff and center is just set, 50 to 60 minutes.  Cool completely on a rack.  Serve with whipped cream.

EASY PUMPKIN MOUSSE WITH CARAMEL TOPPING Serves 12.

3/4 cup brown sugar

1 T. pumpkin pie spice

1-15 oz. can solid pack pumpkin

1 1/2 to 2 cups whole milk

2 (3.4 ounce) packages instant vanilla (or French Vanilla) pudding mix

2 cups heavy whipping cream

3/4 cup salted Caramel Sauce (Trader Joe’s)

1/4 cup toasted chopped pecans

1. Whisk together brown sugar and pumpkin pie spice in a medium bowl.  Whisk in the pumpkin and then 1 1/2 cups milk (use 2 cups milk if you like a lighter thinner mousse) and the instant pudding until well combined.

2. With an electric mixer whip the cream to stiff peaks.  Fold cream into the pumpkin mixture thoroughly, leaving no white steaks.  Spoon mousse into 12 small bowls or wine goblets.  Cover and refrigerate at least 2 hours to set or up to 48 hours. 

3. Serve each topped with a spoonful of the softened caramel sauce and 1 tsp. toasted pecans.

Tip:  It’s ok to make half this recipe--You’ll just have extra pumpkin leftover from the can to use for another recipe.

Fall Cooking Classes 2016

   Phillis Carey’s October, November and December Cooking Classes 2016

To register for classes, it’s best to email philliscarey@aol.com
        or you may call (760) 942-1756 Payment is due at the class!

Classes held at the
Solana Beach Boys and Girls Club’s Center for a Healthy  Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the Encinitas Boys and Girls Club’s Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
or at the LA JOLLA COMMUNITY CENTER
6811 La Jolla Blvd., La Jolla, CA 92037

Ciao Italiano Monday, October 10 in Encinitas at 6 pm   $54
Grape Infused Vodka Prosecco Cocktails;
Prociutto and Grape-Ricotta Crostini;
Sicilian Chicken Sauté with Tomato, Olives, Golden Raisin and Balsamic Sauce;
Red and White Sauced Lasagna Rolls with Spinach and Prosciutto Cheese Filling;
Braised Pork Tenderloin with Marsala Sauce and Crimini Mushrooms;
Cannoli Cheesecake with Pistachio Crumb Crust and Orange Chocolate Chip Filling.

Comfy Fall Soups Monday, October 17 in Encinitas at 6 pm $49
Or Tuesday, October 18 in La Jolla at 11:30 am $50
Minestrone with Pancetta, White Beans, Cabbage, Spinach and Tomatoes topped
with Freshly Grated Parmesan Cheese;
Chicken and Rice Soup with Spinach, Lemon and Dill;
Split Pea Soup with Ham Hocks and Leeks;
Quick Posole with Ancho and Smoked Paprika Rubbed Chicken, Hominy and Avocado;
Apple Sheet Cake with Salted Caramel Frosting.

Stovetop Skillet Suppers Monday, October 24 in Encinitas at 6 pm   $52
One-Pan Lasagna with Sausage and 3 Cheeses;
Italian Pork Stew with Mushrooms, Ham and White Beans;
Asian Fish with in Black Bean Ginger Sauce with Jasmine Rice;
Sausage Stuffed Chicken Thighs Braised in Chianti-Tomato Sauce on Wide Noodles;
Tres Leches Mexican Rice Pudding with Cinnamon.

Learn-a-Lunch—Holiday French 
Thursday, November 3 in Encinitas at Noon  $32
Coq Au Vin (Flambé Boneless Chicken Breasts in Red Wine Sauce with Bacon,
Mushrooms and Baby Onions);
Crème Fraiche Mashed Potatoes with Chives;
Roasted Brussels Sprouts with Dijon Mustard and Fresh Thyme;
Double Ginger Pumpkin Tart with Gingersnap Crust.

Let’s Cook Brunch!  Monday, November 7 in Solana Beach at 6 pm      $49
Pineapple Upside-Down Pancakes with Brown Sugar Glaze;
Italian Prosciutto Wrapped Indiviual Fontina Cheese and Basil Quiches;
Sausage and Cranberry Strata;
Scrambled Egg, Bacon and Caramelized Onion Herbed Breakfast Pizza;
Cinnamon Roll Breakfast Bread Pudding with Cream Cheese Filling.

Martinis and Hors d’Oeuvres  
Tuesday, November 29 in Solana Beach at 6 pm  $54
Winter Tangerine Daiquiri; Cranberry Infused Vodka Martinis;
Holiday Cheese Log with Dried Cranberries and Pistachio Nuts;
Butternut Squash, Ricotta and Sage Crostini;
Bacon, Cheddar and Ranch Pastry Puffs;
Chili Sauced Cocktail Meatballs;
Peppermint Cheesecake Brownies.

Holiday Cookies and Desserts  Monday, December 5 in Encinitas at 6 pm   $52

Candy Cane Sugar Cookie Bars;

Heavenly Caramel Triangles;

Chocolate Chunk Cookies with Mocha Frosting;

Frosted Ginger Cookies;

Pumpkin Cream Cheese Truffles;

Chocolate Almond Bakewell Tart.

Holiday Dinner Party Monday, December 12 in Encinitas at 6 pm   $54
Cauliflower and Cheddar Soup with Crispy Bacon
Caramelized Apple Salad with Spicy Orange Vinaigrette;
Filet Mignon with Mustard Port Sauce and Red Onion Confit;
Roasted Crimini Mushrooms with Fresh Herbs;
Creamy Mashed Potatoes Swirled with Garlic Spinach;
Decadent Chocolate Cake with Chocolate Frosting.

Phillis Carey’s Classes at The Curious Fork
October, November, December 2016
Classes held at:
512 Via De La Valle #102, Solana Beach, CA 92075
(across from the Del Mar Rack Track/Fairgrounds)
Register online at www.thecuriousfork.com
or call (858) 876-6386

HANDS-ON….THAI CURRIES—RED, GREEN AND YELLOW  
Friday, 10/7/16 at 6:30 pm
Thai curries are easy to make at home once you learn how to make the curry paste.
Red, Green and Yellow Curry Pastes;
Green Shrimp Curry with Spinach and Red Peppers;
Panang Chicken Curry with Peanuts and Fresh Basil;
Yellow Pineapple Curry with Tofu, Red Peppers, Snap Peas and Fresh Mint;
Thai Iced Coffee.

WARMING FALL SOUPS
Wednesday, 10/19/16 at 6:30 pm
Butternut Squash Soup with Apples and Bacon;
Tuscan White Bean Soup with Italian Sausage, Tomatoes and Spinach
    with Caprese Grilled Cheese with Basil Pesto, Fresh Mozzarella, Tomatoes
     and a Parmesan Crust;
Smoked Turkey, Broccoli and Black Bean Soup;
Gluten-Free Carrot Cake with Cream Cheese Frosting.

Gluten Free Holiday Appetizers
Friday, November 4
Crispy Prosciutto Cups filled with Basil Pesto Cheese;
Mini Sweet Potato Pancakes with Apple-Bacon Chutney;
Savoy Hot Pepper Jelly Topped Mini-goat Cheesecakes with Pecan Crust;
Pumpkin-Carrot Soup Shooters with Coconut Cream;
California Avocado Pistachio Cheese Wreath.

Holiday Fondues—HANDS ON
Friday, December 2
Baked Queso Fundido with Chipotle Chilies, Sausage and Corn;
Traditional Swiss Fondue with Spinach and Artichoke Hearts;
Pesto Fondue with Fontina, Emmentaler and Romano Cheese;
White Cheddar and Beer Fondue with Smoked Sausage;
Sweet Mocha Chocolate and Butter Rum Dessert Fondues;

New cookbooklet--25 Chocolate Desserts

25 CHOCOLATE DESSERTS

Phillis Carey's newest

recipe booklet is now

available for 
only $4.99

Receive a download of 25 fabulous chocolate desserts to help with 
your holiday baking and 
entertaining this season.

Recipes included in this booklet:

Double Chocolate Torte with Caramel Fudge Sauce  

Peppermint Patty Chocolate Torte with Chocolate Sauce and

Peppermint Stick Ice Cream

Chocolate Mousse Torte with Oreo Crust

Caprese Chocolate Almond Torta

Cappuccino Brownie Torte with Espresso White Chocolate Sauce  

Mexican Chocolate Torte with Brown Sugar Glaze and

Cinnamon Ice Cream

Chocolate Cherry Tart with a Brownie Crust

Espresso Chocolate Cream Tart with Mocha Cream

Red Velvet Cheesecake Tart

Chocolate Caramel Cheesecake Tart

Chocolate Chip Cookie Dough Cheesecake

Lemon Cheesecake with a Chocolate Hazelnut Crust

Chocolate Stout Brownies

Cool Chocolate Mint Layered Brownies

Orange Ginger Brownies

Chocolate Fudge Kahlua Tiramisu

Black Forest Cherry Chocolate Trifle

Dark Chocolate Soufflé Roll with Salted Caramel Cream Filling

Mexican Chocolate Carrot Cake with Cream Cheese Frosting

Mississippi Mud Cake with Toasted Pecans

Rocky Road Cola Cake

Oreo Cookie Pound Cake

Chocolate Cream Crackle Cookies

Crunchy Jumble Cookies

Heavenly Hash Candy Squares 

BRINED CHICKEN BREASTS WITH ALABAMA WHITE BBQ SAUCE

It's August--high BBQ season. Here's one of my favorite summer recipes recipes from classes this year. I enjoyed learning about Alabama White BBQ Sauce--served only in North Alabama! It's a mayonnaise based thin sauce used to dunk grilled chicken or pork into before serving with more sauce on the side. Slightly sweet, this sauce enhances just about anything and is not thick and red nor too sweet.

I've paired the sauce with Brined Chicken Breasts. Generally the brining technique is used for meats that lack enough moisture to keep them juicy. This time we're doing it just for texture--silky and smooth. The chicken is good on it's own as well as dunked in the White BBQ Sauce. Enjoy!

BRINED CHICKEN BREASTS WITH ALABAMA WHITE BBQ SAUCE
Serves 6 to 8.

• 1 cup apple juice
• 1 cup water
• 1 1/2 T. salt
• 1/2 tsp. garlic powder
• 1 T. honey
• 1 1/2 tsp. brown sugar
• 1 1/2 tsp. soy sauce
• 1 1 /2 tsp. fresh lemon juice
• 6 to 8 boneless skinless chicken breasts
• 2 T. grapeseed or vegetable oil

1. In a medium bowl, combine the brine ingredients and mix well. Trim the chicken and lightly pound to even out—do not tear. Add the chicken to the brine, cover and refrigerate for 1 hour.

2. Preheat grill or broiler. Remove chicken from brine and wipe off excess. Brush chicken with oil and grill or broil about 5 minutes per side or until cooked through. Submerge the cooked chicken in the White Sauce, remove and serve with more sauce if desired.

WHITE BBQ SAUCE
Makes 2 cups.

• 1 1/2 cups mayonnaise
• 1/4 cup apple juice or water
• 1/4 cup apple cider vinegar
• 2 tsp. freshly ground pepper
• 1 T. Creole mustard or Country Style Dijon mustard
• 2 tsp. prepared horseradish
• 2 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. sugar

Whisk together all ingredients in a medium bowl until blended. Store in the refrigerator up to 1 week.

FRENCH ONION SOUP WITH BALSAMIC ONIONS AND THYME

French Onion Soup with Balsamic Onions and Thyme
Perfect for those rainy day April showers.

FRENCH ONION SOUP WITH BALSAMIC ONIONS AND THYME
Serves 4.

Soup:

• 1/4 cup unsalted butter
• 6 onions (about 3 pounds), sliced lengthwise
• 2 shallots, sliced
• 6 garlic cloves, sliced
• 2 T. aged balsamic vinegar
• 1 T. Dijon mustard
• 1/2 cup dry red wine (Pinot Noir or Merlot)
• 6 cups low-sodium beef broth
• 1 tsp. Worcestershire sauce
• 1 tsp. chopped fresh thyme leaves
• Salt and pepper to taste

Toasts:

• 8 diagonal slices baguette, toasted and buttered
• 1 cup finely grated Emmentaler or Gruyere cheese
• 2 T. finely grated Parmesan cheese

1. Melt butter in heavy large saucepan over medium heat. Add onions and shallots and garlic and sauté until very tender and brown, about 30 minutes. Stir in the garlic and balsamic vinegar; cook another minute to absorb.

2. Add the wine; simmer until reduced to glaze, about 3 minutes. Stir in mustard then beef broth, Worcestershire and thyme; simmer 20 minutes. Season to taste with salt and pepper.

3. For toasts, preheat oven to 400 degrees. Top baguette toasts with Emmentaler or Gruyere and then Parmesan cheese and bake for 8 to 10 minutes. Float 2 toasts in each bowl of hot soup to serve.

Mustard and Dill Roasted Pork Tenderloin with Triple Mustard Brandy Sauce

Phillis Carey's Recipe of the Week                            February 17, 2016

MUSTARD AND DILL ROASTED PORK TENDERLOIN WITH TRIPLE MUSTARD BRANDY SAUCE 

 Serves 4 to 6. 

Pork: 
2 pork tenderloins (about 1 lb. each)
2 T. olive oil
1/4 cup Dijon mustard
2 T. minced fresh dill
1/2 tsp. freshly ground pepper

Sauce: 
3/4 cup dry Sherry
3/4 cup brandy
2 cloves garlic, minced
1/4 cup chopped shallots
2 cups heavy whipping cream
1 1/2 T. Dijon mustard
1 1/2 T. whole grain Dijon mustard
1 tsp. dry mustard
2 tsp. minced Italian parsley
Salt and pepper to taste

1. Preheat oven to 400 degrees. Trim all fat and silverskin from pork. Heat olive oil in a large heavy skillet over medium high heat. Brown the pork well on all sides, about 2 minutes per side. Transfer pork to a parchment-lined baking sheet and let cool 10 minutes. Stir together the mustard, dill and pepper. Smear all over the pork. Roast pork for 15 to 20 minutes or until the internal temperature reaches 150 degrees. Let pork rest 8 to 10 minutes before slicing across diagonally into 1/2 inch thick slices.

2. Meanwhile for sauce, place the sherry, brandy, garlic and shallots in a medium saucepan and bring to a boil. Boil to reduce until only 1/3 cup of the liquid is remaining. Add the cream and cook until about 1 1/2 cups of liquid is remaining and the sauce has thickened. Whisk in the Dijon, whole grain Dijon and dry mustards. Add the parsley, salt and pepper to taste. Keep sauce warm until ready to serve or reheat, stirring often, just before serving. Serve sauce spooned over pork slices.

Recipe of the Week, February 7, 2016

Happy February! For some reason this is the busiest month I've had in awhile. Besides all my regular classes I have 6 private classes. And to top it off I have to be available the beginning of next month for Jury Duty downtown San Diego at the Federal Court. I've allowed enough time off unless I get on some long case--keep your fingers crossed! After that, March is a bit quieter. It's the perfect time to book your private party. I have Fri, 3/18 and 3/25 and Sat. 3/12 and 3/26 free at this point so check your calendar. If you have been thinking about doing this, now is the time!

Last week I met my favorite travel agent and dear friend, Merlene, for lunch at Cork and Craft in Rancho Bernardo. If you remember a while back we lunched at Brother's Provisions, also in RB. Same brother's own both. The fun part about Cork and Craft is that it is also Abnormal Beer Company and Abnormal Winery. They make craft beer and some wines right on the premises. I tasted the Abnormal Merlot but it was way too sweet and jammy to have with food so I opted for a delicious Italian sparkling Brut Rose. It was perfect with my Mussels and Fries.

Their take on Mussels is not French at all. The steamed mussels were in a thicker tomato sauce with Spanish Chorizo. Totally delicious--I almost licked the bowl. The fries weren't that great but I did manage to finish them off. Many of their sandwiches are the same as Brother's Provisions and looked just as good here too--the Cuban is amazing. And they have cookies available for dessert. Just simple perfect and warm cookies. We shared achocolatechip and an oatmeal, cranberry, white chocolate, coconut. Both were very good and satisfied my recent craving for homemade cookies--I've been hesitant to make a batch for fear I would consume that all! This was perfect.

Cork and Craft is known for their monthly beer dinners. I'd like to try one of these and maybe even return for dinner sometime--it's a different menu at night!

Hope you all enjoyed the Superbowl today. I actually took advantage of the peace and quiet out in the world and went shopping for my classes at Costco and Trader Joe's. I'm often stuck with shopping on Sundays for my Monday and Tuesday classes and it is usually a madhouse everywhere. Today was a treat! Only a couple of lines open today at Costco and hardly anyone anywhere and no traffic!! Loved it. I'll review the commercials online--they're my favorite part of the game anyway!

Recipes this week are simple and yet so perfect for many occasions. I resurrected by Brie Saute with Green Onions from my Entertaining Menus Cookbook to serve with my Valentine Dinner classes this week. It's super easy to make but do beware, it says it serves 4 people but it's really enough just for 2 unless you plan to have a meal afterwards! Perfect to share with your Valentine next weekend.

The second recipe this week - yes, you get two this week - is a side dish that I've made a bunch recently. While I'm roasting some new potatoes, I saute mushrooms with fresh rosemary. When the potatoes are tender toss them with themushroomsand voila -- Roasted Potatoes with Mushrooms and Rosemary, the perfectaccompanimentfor any beef dish or even a roasted chicken (even a purchased one).

Sadly I learned this week that another cooking shop has closed. Westlake Culinary Institute closed it's doors this week. I've been driving up north of LA once a month for last several years (starting when it was Let's Get Cookin') even though it made for a long day because I loved the people there and the students are all the best! Some had even followed me from the Gleson's cooking school in Calabasas after they closed. It's sad to see another small business close! I wish everyone there the best for the future!

Eat well and enjoy. Until next week, Phillis

BRIE SAUTÉ WITH GREEN ONIONS
Serves 4.

• 1 (8 ounce) round Brie
• 1 egg, lightly beaten
• 1 cup plain dry breadcrumbs
• 4 tablespoons unsalted butter, divided use
• 1/2 cup chopped green onion tops
• 1 small bread baguette, sliced

1. Dip the cheese in egg and then coat with breadcrumbs. Repeat on second side. Melt 2 tablespoons butter over medium high heat in a small skillet. Add the green onion and toss briefly.

2. Add remaining butter to skillet. When foamy, add the breaded cheese. Brown well on both sides, 2 to 3 minutes or until cheese is warm.

3. Place cheese on a serving platter. Pour butter and green onions over top of cheese and serve immediately with bread slices.

ROASTED TINY POTATOES AND MUSHROOMS WITH ROSEMARY
Serves 4.

• 1 1/2 lbs. small potatoes (all red or a variety), unpeeled, quartered
• 1 T. olive oil
• Salt and pepper to taste
• 2 T. unsalted butter
• 1-10 oz. bags sliced crimini mushrooms
• 1 1/2 tsp. minced fresh rosemary
• 1 T. chopped fresh chives or Italian parsley

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Combine potatoes and olive oil in large bowl; toss to coat. Transfer potatoes to prepared sheet and sprinkle with salt and pepper. Roast until tender and brown, stirring occasionally, about 25 minutes.

2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add crimini mushrooms and rosemary; sprinkle lightly with salt and sauté until brown and tender and most liquid has evaporated, about 12 minutes.

3. Add hot potatoes to skillet with mushrooms. Sauté over medium-high heat until mixture is heated through, about 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.