Is Everyone Full Yet?

I hope everyone had as marvelous a Thanksgiving as I did over at Deliciously Delilah's! http://deliciouslydelilah.blogspot.com/! I am going to see if she has those pics up yet. I haven't seen a prettier turkey in Cook's Illustrated! (which is my ultimate go-to for things I don't want to screw up, like a Prime Rib Roast). Happy holidays, everyone!

PS The Pumpkin Pie Whipped Cream Topping went over VERY well, & worked on DD's Fudge Pie to acclaim, too!

How to Make a Frozen Pumpkin Pie Taste Utterly Decadent

Stick a metal mixing bowl & whisk & heavy cream in the freezer. Pull items out in about 20 minutes, before the cream freezes. Whisk 1 cup of cream until stiff peaks form (and yes, you can do this by hand, in a couple of minutes. You have more control over the whipping & are less likely to turn the cream to butter).

Whisk in 2 Tablespoons Real Vermont maple syrup, 1 Tablespoon good Bourbon or Tennessee Whiskey (I'm using Jack Daniels this year; traditionally I use Bulleit), & 1 teaspoon of good quality vanilla.

Plop a dollop of this on your store-bought pie, & no one will notice or care that it came from the freezer. 

Trufflemania

I had to do something memorable with the Coole Swan (before it all disappears into coffee and White Russians).

So, I made a batch of truffles with approximately 3 Tablespoons Coole Swan stirred into one bag, melted (just nuke it, carefully- stir & check consistently, at about 40 seconds. The chips will hold their shape even after the chocolate has melted), of Ghiradelli milk chocolate chips, & a stick of unsalted butter stirred gently into the mix. Chill. Scoop with teaspoon and roll in cocoa, chopped, toasted almonds, chocolate sprinkles (or 'jimmies'), or dip in melted chocolate (we'll cover that on another post).

My 8 year old finished making the batch & didn't even make (much of) a mess.

PS This will also make the most luscious ganache for frosting cakes & cupcakes (you can use 1/2 heavy whipping cream instead of butter). You'll never use frosting from a jar again (or if you do, everyone will bitch).  

Fall Creek Falls Wild Rice

Zizania Palustris

For the life of me (on some hard drive of days gone by) I cannot find the wild rice recipe that won the contest the Fall Creek Falls Wild Rice people have ongoing (you should try your luck!), but I remember the quality of the products (and how fun it was to get a box of goodies that included wild rice pancake mix). 

I thoroughly recommend this product. The pre-cooked wild rice is pretty cool, too.

This is amazing. If you love Bailey's, you won't believe anything could come close- well, this isn't. It so far surpasses any 'Irish Cream' liqueur I've ever tried that even after all my gushing, the first sip takes people's breath away. "Damn!"

'Coole Swan is created from the highest quality, all-natural ingredients. These are combined to deliver the ultimate, most delicious Cream Liqueur.

It all begins with our fresh Irish Cream. It comes from the rich dairylands in County Cavan. Here our cows feed year round on the lush grass which is nourished by the generous rainfall. Some of the non-bovine local residents regard it as 'too generous'!

We blend Coole Swan in the heart of Cavan, which ensures that the cream we use is at its freshest. Delivered from the dairy in the cool of early morning, it is combined with our other ingredients within 2 hours.

Unlike other Cream Liqueurs, we use real Belgian Chocolate in Coole Swan. It is gently melted and then folded into the fresh cream. We deliberately avoided chocolate essences or synthetic flavourings. There is no substitute for the real thing!

It's the Belgian chocolate combined with fresh Irish cream that delivers the delicious smoothness and unique melt-in-the-mouth experience.

The cream and chocolate blend is then complemented by rich bitter-sweet Cocoa from Cote d'Ivoire and further enhanced with complex, delicate infusions of Madagascan Bourbon Vanilla.

Finally, the blend is completed with soft, mellow Single Malt Irish Whiskey. This delivers the perfect 'Malt and Chocolate Cream' finish. The gentle glow of Whiskey lingers on the palate as the cream and chocolate slowly melt away.'

Don't Cry For Me, Muffaletta (Argentine Hoagies)

Ingredients:• 6 Hoagie rolls, split, drizzled with fruity olive oil, and toasted under broiler • 1 lb Premio Argentinian Chorizo sausage, grilled until done, then split lengthwise & kept warm & covered. • 1/2 lb sliced, smoked Provolone cheese • 2 firm red tomatoes, sliced • 1 thinly sliced red onion • A dozen large crisp green romaine leaves • 1/2 c drained, roughly chopped garlic-stuffed green olives, combined in a small bowl with with: • 1/2 c prepared chimichurri (jarred or frozen) • 1/2 c prepared mayonnaise, whisked in a small bowl with: • 1/4 c fruity olive oil How to make Argentine Hoagies: Spread one side of toasted rolls with mayonnaise & olive oil blend. Layer sliced sausage, provolone, lettuce, tomato, & chopped olive/chimichurri mixture. Top with other roll. Cut on diagonals & garnish with toothpicks, if desired.

Warm Sweet Basil Sausage Saladini

Ingredients:• 1 lb Premio Sweet Basil Sausage, grilled or sauted till thoroughly cooked, & sliced into bite-sized chunks • 1 lb Broccoli, cut into bite sized pieces & steamed till bright green • 1 bulb Fennel, slivered • 2 large Yellow Tomatoes, chopped • 1 1 lb box Rotini, al dente, cooked as package directs • 1/4 c julienned Fresh Basil • 1/3 c Extra Virgin Olive Oil • Juice of 2 fresh Lemons • Sea Salt & Red Pepper Flakes to taste

How to make Warm Sweet Basil Sausage Saladini:Assemble all ingredients in large serving bowl. Toss gently. Garnish with lemon slice & basil sprig. Serve immediately. Serves 4-8.

Blueberry Lemon Summer Trifle

I couldn't be prouder than I am of this win with Pamela's fine products (which I've purchased for many years simply because they are so GOOD- especially the Lemon Shortbread Cookies featured in this trifle!

The personal letter is one of my most treasured possessions, & one reason I've had the confidence to go on to win many other recipe contests; but Pamela's will always be my favorite!

Dazzle your friends and family with this elegant dessert.

2006 Recipe Contest Winning Recipe
by Susan B.

Ingredients

2-7.25 oz boxes Pamela's Lemon Shortbread Cookies
1 pint fresh blueberries or raspberries, 1 tbsp reserved
1 pint heavy cream, whipped with 1 tbsp sugar
1/2 cup wild blueberry syrup

Lemon Curd: 1 cup sugar
3 egg yolks
juice of two lemons
1 tsp grated lemon rind
1/2 stick butter

Directions

Prepare Lemon Curd by stirring lemon curd ingredients constantly in heavy saucepan over low heat, until thickened. Cool. Set aside.

Crumble 1 box Pamela's Lemon Shortbread Cookies into medium-sized chunks. Place half of crumbles in bottom of glass trifle dish. Spoon half of whipped cream to bottom layer. Place half of berries upon whipped cream. Place the second (uncrumbled) box of Pamela's Lemon Shortbread Cookies on their sides encircling the trifle dish. Drizzle layers with half of wild blueberry syrup. Spoon Lemon Curd carefully upon layers. Place remaining crumbles on curd layer. Place remaining berries (excluding 1 tablespoon reserved) on crumble layer. Spoon remaining whipped cream on berry layer. Sprinkle reserved blueberries on whipped cream. Drizzle remaining wild blueberry syrup on top. Refrigerate, covered, at least 2 hours; preferably overnight.

Note: Garnish with fresh mint, if desired. Scrumptious!

Please support by liking my Facebook Page!

http://www.facebook.com/pages/Laissez-Suzanne/129534970489498?sk=wall