Pumpkin Mousse with Toffee/Nut Crumbles

Pumpkin pie isn't one of our family's favorites, but we do love pumpkin bread.  While great to snack on or toast for breakfast (more on that in a future post), pumpkin bread isn't special enough to serve as a dessert for holidays like Thanksgiving and Christmas.

A few years ago, while looking for a special holiday dessert that used pumpkin, I combined a couple of different recipes and created this wonderfully light dessert. It's become a family favorite.

Pumpkin Mousse with Toffee/Nut Crumbles

Pumpkin Mousse 
2 cups of heavy whipping cream
3/4 cup sugar
5 egg yolks
1 1/4 cups canned pumpkin puree
1 tablespoon dark rum
1 1/4 teaspoon vanilla
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice

Crumbles
1 cup nuts (can use pecans or walnuts - I usually use walnuts), broken into small pieces
2/3 cup toffee bits (you can find these in the same place you buy chocolate chips - I usually get Heath brand)
4 teaspoons light brown sugar
1/8 teaspoon salt
1 tablespoon, unsalted butter, melted

Directions
To make the crumbles: preheat oven to 350 degrees.  Line small baking sheet with foil and brush with vegetable oil. Toss the nuts, toffee bits, brown sugar and salt in a bowl.  Place the mixture in a single layer on baking sheet. Bake about 12 minutes - make sure the toffee bits are soft, but still retain their shape. Remove from oven and cool completely. Break into small pieces.

To make the mousse:  In a medium saucepan, whisk 3/4 cups of the whipping cream, sugar and the egg yolks until sugar melts. Stir over medium-low heat until thickened to the consistency of pudding - usually takes me about 10-15 minutes.  Put the mixture in a large bowl,  add the pumpkin, rum, vanilla and spices and refrigerate for about an hour.

While waiting for the pumpkin mixture to cool, beat the remaining 1 1/4 cups of whipping cream in a mixer until the cream holds soft peaks. Remove about 1/2 cup of the whipped cream into a medium bowl and store until serving.  Take the remaining whipping cream and gently fold into the pumpkin mixture. Refrigerate at least 6 hours (but it'll last up to a day or so).

Assembly:  I take beautiful water goblets (as you can see from the photo) - and layer the mousse, crumbles and whipping cream. It makes a beautiful presentation - but while light, the dessert is pretty rich.  It makes about 6 servings - although you can make smaller servings and stretch it to 8 servings.

Watermelon Rind - yes, Watermelon Rind - pickles

Growing up in Kentucky, there were several steakhouses that had fabulous salad bars - something relatively new back in the 1970s. One of my favorites on the salad bar (I was definitely in the minority on this one) was watermelon rind pickles. Yes, who knew you could make pickles out of the rind of watermelons. (BTW, I don't actually like watermelon - lol).

A couple of years ago, I decided to give it a try myself and found a great recipe. These are fabulous - sweet, hot, spicy, crispy.  You've got to try them. Yes, I KNOW it sounds a little strange, but trust me! (I usually make two batches at a time.)

Quick Watermelon Rind Refrigerator Pickles
Makes 2 pints

5 cups water, divided
3 tablespoons plus 1 teaspoon kosher salt, divided
1 pound of watermelon rind, peeled, cut into 3/4-inch cubes (should be about 4 cups)
1 1/2 cups cider vinegar
1-2 cups sugar, depending on how sweet you like it (I usually use about 1 1/4).
2 tablespoons mixed pickling spice (you can find this in either the spice aisle or in the area where they have canning supplies - I use McCormick's Pickling Spice. Ask someone if you have trouble finding it).

Blanch rind:  Bring 4 cups of water and the 3 tablespoons of salt to a boil in a large saucepan over high heat, stir until salt dissolves. Add the rind, reduce the heat, and simmer until it is crisp-tender, about 5 minutes. Skim off any foam. Drain and transfer into a large, very clean bowl.

Make brine: Bring the remaining 1 cup water, the remaining 1 teaspoon salt and the vinegar, sugar and pickling spice to a boil in a large saucepan, stirring to dissolve the salt and sugar.

Combine and store: Pour the hot brine over the rind. Use a small plate or a Ziplock bag partially filled with water (I use the Ziplock bag) to hold the rind under the brine. Let cool to room temperature. Transfer the rind and brine into clean glass jars (I use Mason jars), cover and chill before serving. Keep refrigerated - they'll keep several months.

Black and blue pizza

Our daughter Dana was telling me about this wonderful black and blue salad she and her fiance Nate were making.  I immediately decided it would make a fabulous flat-bread pizza too! So here's my take on an easy, week-day pizza!

Black and blue pizza 
17" x 11" - serves six

Ingredients

Store-bought pizza dough
10 ounces filet mignon (or other steak)
Large handful of baby spinach, torn into small pieces
3 ounces Gorgonzola
1 ripe avocado, diced
2 cups grape tomatoes, sliced lengthwise
Balsamic vinegar

On a grill pan, cook filet mignon to your desired doneness (we like medium rare). Slice into thin slices and set aside.

Preheat oven to 400 degrees. Grease 17" x 11" sheet pan and stretch pizza dough to fit the pan. Rub the dough with with olive oil, put in oven and cook for approximately 10-12 minutes until light golden brown. Take out of oven and scatter steak, Gorgonzola and tomatoes over and return to oven for another 5-6 minutes until cheese melts and crust becomes golden. Remove from oven and add spinach and avocado.  Drizzle with 2-3 tablespoons of balsamic vinegar and serve.

June Mariutto's chicken risotto

When it's cold, rainy and dreary, I think of those comfort foods I've loved to make over the years.  Growing up in Kentucky, that would have typically been chicken and dumplings, potato soup or something equally warm. Early in our marriage, it might have been chili or mac and cheese. However, in 1985 while pregnant with Dana, I was fortunate to visit a wonderful woman who taught me to make what might be the ultimate Italian comfort food: chicken risotto.

Larry and I had traveled to South Florida for a Gator baseball game with Miami and were visiting our friend Don Mariutto and his family.  As his last name indicates, Don and his family were true Italians. They had many family members still living in Italy, had a business distributing beautiful Italian tile in the United States, and he along with his brother and parents often traveled to Italy.

Don's mom, June, was a lovely woman and I was fortunate that the day we visited, she was making chicken risotto.  She patiently walked me through the process, explaining along the way that risotto makes its own schedule - that it has to be constantly watched and stirred - and that it, not me, would decide when it was done.

A lot of people are afraid of making risottos - the main reasons being they have to be constantly watched (and stirred as I mentioned above) and the ingredients' measurements and the cooking schedule aren't an exact science.  Below, in my words, is how June taught me to make her chicken risotto that cool spring day. Sadly, she died several years ago - but when winter comes and I need something warm and soothing, June's chicken risotto is the first thing that comes to mind.

Ingredients

1/4 pound unsalted butter
3 tablespoon olive oil
1 onion, finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon Italian seasoning
5-7 cups of chicken broth (here is where the measurements aren't exact)
2 teaspoons tomato paste (add to chicken broth)
salt and pepper (no salt if chicken broth has salt)
1 pound chicken breast, cut into small pieces (I cut mine about the diameter of a nickel)
2 cups Arborio rice
1 cup grated Parmigiana Reggiano

In a medium saucepan heat chicken broth and tomato paste to a simmer and keep warm on the stove. Melt butter and olive oil in a heavy saucepan on medium-low heat and saute onion for 10 minutes or until soft (I use a Le Creuset porcelain-enamel dutch oven). Add chicken, cinnamon and Italian seasoning and cook for 5-6 minutes, stirring constantly. Add rice and 1/4 cup hot chicken broth. Continue stirring constantly until the broth is absorbed.  When it appears most of the broth has been absorbed, add one cup of broth and continue to stir constantly. Continue adding the broth, one cup at a time, after each cup is absorbed.

It typically takes about 20-30 minutes of adding the broth one cup at a time and you have to continue to stir constantly (find a friend or partner to help when you arm gets tired). At some point, the rice will get tender and the dish will become creamy.  The only way to determine when it's done is to keep tasting.  You'll find that magical point where the rice becomes creamy - and loses that al dente taste you'll find in earlier bites.

Once the rice is tender and the dish becomes creamy, add the Parmiagiana Reggiano to taste.  Some like a little more cheese - you can also grate some extra on top of each individual serving.  If the risotto gets a little gummy, just add a little more broth. Don't be afraid, it's hard to screw up!

The key to making risotto is to not get in a hurry - you have to be patient, constantly stirring and tasting. At the end you'll have a bowl of pure comfort.  Warning = it is incredibly rich so it helps to serve with a salad and a glass of chardonnay.  Leftovers heat up well - just gently reheat on the stove top and add a little broth and a little more cheese to have a creamy consistency.