Pumpkin Tiramisu

Today I am excited to introduce to you a good friend of mine, Pauline.  Pauline is married to one of Mr. Vittles childhood friends, Bryan, and over the years she and I have found we have a lot in common - particularly a love of cooking & baking!  She is a middle school English teacher, so she also happens to be a great writer.  She has always been a wonderful supporter of V&B and I am honored to have her guest post.  She's been kind enough to share not only a special Thanksgiving recipe with us, but also a peek into her holiday traditions.  So a big thank you to Pauline, and a Happy Thanksgiving to all!

Thanksgiving is a bittersweet time for me both literally and figuratively.  The sweet part is that Thanksgiving is a holiday that symbolizes my two favorite passions…family and cooking!  I love the shades of amber and scarlet leaves, I love the flavors of nutmeg and pumpkin, I love the sounds of neighbors of all ages playing touch-football in their yards, and the scent of thyme and mirepoix sautéing in preparation for stuffing.  On the other hand, the bitter part is that my job prohibits me from ever hosting my own Norman Rockwellesque Thanksgiving. On top of enduring an hour commute each way, I am a teacher and have 80 parent conferences the days and nights leading up to the holiday.  It is exhausting.   In addition, my husband and I travel from New Jersey to Queens, New York and battle at least three hours of white-knuckle driving in order to celebrate with 45 members of  his side of the family.   It is well-worth the drive, and I love that his family’s tradition has become my tradition;  however, it presents me with a conundrum. 

What do I bring to Thanksgiving dinner that does the following:

• is not time-consuming
• travels well
• does not require me to use an oven or do any preparation in someone else’s kitchen
• reflects the elegance of the holiday and stands out in a crowd of golden homemade pies

The answer… pumpkin tiramisu.

Pumpkin Tiramisu

The basic version of this recipe appeared in Bon Appetit in November 2006.  I made major changes in the ingredients and measurements.  This recipe must be made 1 day ahead of time, which makes it perfect for Thanksgiving.  I serve it in a glass trifle dish because you can see the layers and colors.  The quantities below will fit your basic trifle dish.  However, you can use any deep serving dish.

Ingredients:

• 2 ¼ cups chilled whipping cream
• 1 cup plus 2 Tbs. sugar
• 12 ounces of mascarpone cheese (it comes in 8 oz. containers)
• 22.5 ounces canned pumpkin (I prefer Libby’s Pure Pumpkin, and it comes in 15 oz. cans)
• 1 ½ tsp. pumpkin pie spice
• 2 packages of halved, soft ladyfingers  (24 total) *
• ¼ cup of Frangelico (It is a hazelnut liquor)
• 1 bag of Gingersnap cookies (I prefer Archway and crush them in a Ziploc bag with a hammer)
• 1 bag of toffee bits or Heathbar bits (found in the baking aisle)

Preparation:
1)      Beat whipping cream and sugar until soft peaks form.  Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
2)      Line bottom of trifle dish with one layer of ladyfingers (crowd them in and cover the bottom).
3)      Lightly brush ladyfingers with Frangelico.  Air on the side of caution.
4)      Spread about ¾ cup-1 cup of pumpkin filling over ladyfingers.
5)      Cover filling with a thin layer of crushed gingersnap cookies and toffee bits/Heathbar bits.
6)      Repeat layering (ladyfingers through toffee bits/Heathbar bits) until you reach the top of the trifle dish.  The final layer should be the gingersnap cookies and toffee/Heathbar bits).
7)      Cover tightly, and refrigerate overnight.  Serves 8.

*Note:  Lady fingers vary in quantity by brand.  I prefer the soft ladyfingers because it is easier to layer in a round trifle dish.

Ambrosia Salad

Both my mother and father grew up in Connecticut.  My mother was from Wilton, and my father is from Waterbury.  They met in college (Eastern Connecticut State), got married, bought a house in Cheshire, and we lived there until I was about three.

Then they bought a bed & breakfast in Bay Head, New Jersey.

My parents had never run a bed & breakfast before.  In fact, my dad had a full-time job in New York City so he was only around on weekends.  I'm not sure what possessed them to up & move, and try their hand at something so random, but I'm happy they did.

It makes for a good story.

Most of my memories from the few years they owned the place are pretty fuzzy - but I do recall the house in surprising detail.  It was huge (3 floors, with a basement as well) and we lived in part of the first floor.

image from trulia.com

One of my favorite things about the house is that it had not only a main staircase, but also a "secret" one, connecting our kitchen to the 2nd floor.

I can also vaguely remember my mom cooking breakfast in our kitchen, and the guests sitting at a big table in the main room of the first floor.  (As a teenager, I worked at a bed & breakfast down the street that had individual tables for their guests, like a restaurant - but in our house, it was family-style).

Sometimes I would walk around and talk to the guests.  Most of them thought I was cute.  Some of them thought I was annoying.  My mother explained to me that some people are just cranky, and I shouldn't take it personally.

my mom, working at the B&B, circa 1988

That was a good life lesson.

About 9 months ago, my dad and stepmom noticed that the old house was up for sale - but not as a bed & breakfast, as an actual house.

We decided to go on a tour during an open house, just to see what it looked like.  We never told the real estate agent that we used to own it.

And although they had knocked down walls in our 'apartment', painted some rooms, and closed off my secret staircase, it was mostly the same over 20 years later.

Still 12 bedrooms, 4 1/2 baths (!)

Still had the racks my dad built & fastened to the wall of each bedroom.

image from trulia.com

Still had a creepy old basement.

And in the creepy old basement was a sewing table that apparently belonged to my dad's grandmother.

By his reaction to it, it didn't seem like he had meant to leave it at the house.  It was covered in dust and clearly not in use by the current owners, but he went on & on about how he remembered his grandmother using it.

We left a little while later but I couldn't help feeling badly about my great-grandmother's table sitting in that basement.  It had long since had the sewing machine removed and was painted a few times, but it had sentimental value to my dad - which meant it had sentimental value to me.

So I went back.

You would think that the real estate agent of a house listed for $1.5M would not be overly friendly to someone like myself.  But it was a dreary day and she didn't have any other potential buyers, so she listened politely as I told her the story - that we used to live in this house when I was a little girl, and our table was still in the basement, and now I was asking if the current owners would sell it back to me.

She took down all my information and said she would find out.  She seemed so nice, but I wondered if I would ever hear back from her.

About a week later, she called and said the table was mine.  The owners had no use for it and were happy to simply give it to me.  So she met Mr. Vittles and I at the house, and we took it home.

I didn't tell my dad about it, because I wanted him to be surprised.  The next time he came over, he walked by it once without noticing.  Then he came out of the kitchen and stopped dead in his tracks.

"Wait a minute..." he said, and pointed at the table.

I was smiling ear to ear.  "Yep.  That's it," I said.  "We rescued it from the house."

He was so happy, he took my picture next to it to send to my grandmother (it was her mother's).

He even texted me after he left, saying how much he appreciated that we went back for the table.

And after visiting the house, the strangest thing happened to me - I got a hankering for this ambrosia 'salad' my mom used to make at the bed & breakfast, something that I hadn't thought of since I was a kid.

As an incredibly picky child, I didn't appreciate the delicious things that she cooked & baked for breakfast - this recipe included.  But the guests raved about her meals, and although this was a simple but unusual dish for the northeast, ambrosia was among their favorites.

And now I realize why.

Ambrosia Salad

• 1/2 C. heavy cream
• 2 t. sugar
• 1/4 C. sour cream
• 1 15-oz. can mandarin oranges, drained
• 1 8-oz. can crushed pineapple, drained
• 1 8-oz. can chunk pineapple, drained
• 1 C. miniature marshmallows
• 1 C. shredded sweetened coconut
• maraschino cherries & toasted, sliced almonds, for garnish (optional)

In a large bowl, beat beat heavy cream and sugar with an electric mixer until stiff peaks form (whipped cream).  Fold in sour cream to combine well.  Add drained oranges & pineapple, marshmallows and shredded coconut.  Mix to combine.  Cover and refrigerate at least 2 hours before serving.   Garnish bowls with toasted, sliced almonds & maraschino cherries `(if desired).  Leftovers can be stored in airtight container in refrigerator for 2-3 days.

Family Recipe

Chocolate Chip Cherry Cake

Mr. Vittles loves cherry & vanilla.

He also loves Cherry Garcia ice cream by Ben & Jerry's.

And he really loves his wife who makes him cakes that combine cherry, vanilla, chocolate, & whipped cream.

Now I already told you his favorite cake is angel food cake with chocolate whipped cream, which is what I made on his birthday.

But his dad and sister both have birthdays have right after his, so we celebrate them all during a family meal.

...where my mother-in-law not only cooks a fabulous meal, but dutifully makes each of their favorite desserts.

This year, I asked her what I could bring, and since she knew Mr. Vittles already got his angel food cake, she suggested an alternate dessert for him.

I knew it was the perfect opportunity to make this cake, which I've been saving in my recipe annals for just such an occasion.

The assembly is a little time consuming, though, so I actually cheated and used a boxed vanilla cake mix.

Just don't tell Mr. Vittles' grandmother.  I already got in trouble on Sunday for the angel food cake I made last year that only had two layers and a level of chocolate whipped cream that had her 'concerned.'

(Thank goodness I made three layers this year, because I bet Nana Vittles could sniff out a liar from a mile away.)

Either way, I think it's safe to say my husband is one of the luckiest guys in the world.

Like... really?  A grandma who's worried he's not getting enough chocolate whipped cream, and a wife who makes him two birthday cakes?

Hmph.  Lucky.

And did I mention he's also pretty special?

'Cause I wouldn't hand-dip maraschino cherries for just anyone :)

Chocolate Chip Cherry Cake

Cake

• 1 recipe white cake batter (either a cake mix with all its necessary ingredients, or your favorite recipe) 
• 1 (21-ounce) can cherry pie filling  
• 1/2 C. mini chocolate chips  

Chocolate-Dipped Cherries

• 1 1/2 C. chocolate chips (or you can use more of the mini)
• 1 T. vegetable shortening  
• 1 (10-ounce) jar maraschino cherries with stems, drained and wiped dry 

Vanilla Buttercream

• 3 C. confectioners sugar
• 1 1/2 C. butter (3 sticks) 
• 1 T. vanilla extract
• 1 T. heavy cream 
• 4 drops red food coloring

Whipped Cream

• 1/2 C. heavy cream
• 1 - 2 T. sugar

Preheat oven to to temperature required for white cake recipe.  Grease and flour two 9" cake pans, and set aside.

Drain and rinse cherry pie filling under running water. Press cherries between several layers of paper towels until very dry. Chop cherries fine and reserve 1/2 cup (discard remaining cherries, or reserve for other use).

Make white cake batter per instructions.  Gently fold cherries and 1/2 C. mini chips into cake batter, and divide evenly among prepared pans.  Bake on middle rack according to directions for your white cake recipe in two 9" pans.  (Probably 25-30 minutes in 350 degree oven, but check your recipe or cake mix box).

While cake is baking, dip maraschino cherries: Melt remaining 1 1/2 cups chips and shortening in bowl. Holding stems, partially dip dry maraschino cherries into chocolate and place on parchment-lined plate. Refrigerate until hardened, at least 10 minutes.

Once cake has cooled, make buttercream: In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugart; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, heavy cream, and red food coloring, and beat at medium speed until incorporated, about 10 seconds.  Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Place one layer of cake on a cake plate or platter.  Using an offset spatula, spread buttercream evenly over layer, and top with second layer of cake.  Spread remaining buttercream over top and sides of cake, and smooth out frosting.

Make whipped cream: Place 1/2 C. heavy cream in bowl of stand mixer fitted with whisk attachment.  Add sugar as desired, and whip on on highest speed possible until mixtures stiffens & soft peaks form.  Mound whipped cream in center of cake and pile on chocolate-dipped cherries.  (If desired, you can pipe whipped cream from a pastry bag fitted with a decorative tip).  Serve immediately or refrigerate until serving.

Recipe Adapted from Cooks' Country

Red, White & Blue Berry Trifle

Happy 4th of July, everybody!

Despite the rain we had all day, Mr. Vittles and I went to a cookout at my dad & stepmom's house tonight.

The weather didn't get us down one bit.  We ate a veritable feast of grilled steaks, sweet corn on the cob, grilled zucchini & carmelized onion, and mozzarella di bufala with basil, tomato, and balsamic glaze.

Woooo wee.  I had to practically roll myself outta there.

As Mr. V put it, my dad doesn't know how to cook for less than 50 people.

But... that didn't stop me from eating it all.

Plus this trifle.

I was feeling in the holiday spirit, so I wanted to make a red white & blue dessert.  I found this recipe on Martha Stewart's website, and thought it was such a fun, festive dish.

But knowing that we'd be eating a ton for dinner, I wanted to use something a tad lighter than your typical store-bought pound cake.

I decided on this yogurt cake, which is really more of a quick bread - definitely not as sweet or as rich as a pound cake.  But waaaay better for you.

The lemon-lime syrup and whipped cream cheese icing probably negate that, but that's ok :)

There's also berries and those are healthy.

Right?

If you're feeling less guilty than I, feel free to use your favorite recipe or store-bought pound cake - but I included the yogurt cake recipe in case you want to give it a try.

In any event, I am pretty excited for the holiday this year.  There's a lot of good stuff on the docket for tomorrow.

For starters, my dad, stepmom & their friends all go to the same beach and it's our 2nd annual 'Rum Day' where everyone brings a rum drink to try.

Last year I made the Choco-Almond Chai Tai, which turned out to be a hit.  And this year I have something equally weird but fun up my sleeve.

Heh heh.  More to come on that soon.

I am also excited for the fireworks in Asbury Park tomorrow night - which I must admit is unusual for me.  I know it sounds awful, but growing up in a town where they put on a weekly fireworks show in the summer really desensitized me to them.

But it's been years since I was able to just go down the street to watch fireworks, until now.  This year I can see them without having to drive and deal with traffic, parking, and all the general craziness that usually comes with 4th of July at the Jersey Shore.

We live so close to the beach/boardwalk that we can just walk to see the fireworks.  And we have some friends coming over tomorrow night to do just that.

How lucky are we?

Anyway, hope you all have a safe & happy holiday! Enjoy, and Happy Birthday, America!


Red, White & Blue Berry Trifle

• 1/4 C. plus 1/3 C. sugar
• 2 T. fresh lemon juice
• 2 T. fresh lime juice
• 1 homemade (see suggested recipe below) or store-bought pound cake loaf, cut into 3/4-inch-thick slices
• 8 oz. Neufchatel or reduced-fat cream cheese, room temperature
• 1 C. heavy cream
• 1/2 t. pure vanilla extract
• 3 C. fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 C. fresh strawberries, rinsed & dried then hulled & sliced

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream - should take a few minutes of mixing).

Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and strawberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

Cover, and refrigerate until chilled, at least 1 hour and up to overnight.  Serves 6.

Trifle recipe adapted from MarthaStewart.com

Whole Wheat Yogurt Cake

• 1/2 C. butter (1 stick), softened
• 1/2 C. coconut palm sugar (or brown sugar)
• 5 T. agave nectar
• 1 t. vanilla extract
• 1 egg
• 1 C. whole wheat pastry flour
• 1 C. all-purpose flour
• 1/2 t. cinnamon
• 1 t. baking soda
• 1/2 t. baking powder
• 1 C plain, nonfat Greek yogurt

Preheat the oven to 350°F. Grease and flour a 9 x 5 inch loaf pan.

In a large bowl, cream together the butter, coconut palm sugar, agave, and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, baking powder, and cinnamon in small bowl; stir into the batter alternating with the yogurt.

Spread batter into prepared pan, and bake for 45-50 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool in pan 10 minutes, then remove and cool completely on wire rack.

Cake recipe adapted from Chobani Yogurt

Coconut Tres Leches Hot Chocolate

The day before my foot surgery, I ate the strangest assortment of foods because I knew I wasn't going to be able to get/make certain things for a while.

We don't have Jamba Juice around here, but I love their smoothies.  I was about an hour away from home for work, and I saw a Jamba Juice so I got a smoothie.

I also got an Auntie Anne's salted pretzel.

I know, those two foods alone probably made up my entire recommended calorie intake for the day... but I then went on to eat dinner.

And after dinner, I made this hot cocoa.

Don't judge me, ok?

I was so excited to drink it that I didn't even wait for it to cool before I put the whipped cream on and snapped some pictures.

Normally I try so hard to take nice pictures for you, but that's why the whipped cream is totally melted in the photo.

That's also why I experienced something that has never happened in my near-28 years on this earth.

Have you ever not waited for a hot food or beverage to cool properly and burned the $#*% out of your tongue?

(Unless you're some kind of alien or have supreme powers of self-control, I'm pretty sure you have.)

But have you ever actually burned the inside of your throat?

Until last week, I hadn't.  But this drink was so hot that it not only burned my mouth, I swear it burned halfway down my esophagus.

I don't even know if that's medically possible, but that's certainly what it felt like.

My point being - this cocoa is really, really good.  But please, for the sake of your internal organs - wait for it to cool before drinking.  :)

Coconut Tres Leches Hot Chocolate

• 3 C. fat free milk
• 1 14 oz. can unsweetened coconut milk
• 1/2 of a 14 oz. can sweetened condensed milk (2/3 C.)
• 2 T. unsweetened cocoa powder
• 1/2 t. vanilla
• whipped cream (optional)

In medium saucepan, combine milks.  Over medium-low heat, bring to a simmer, stirring occasionally.  Whisk in cocoa powder until well combined.  Remove from heat, and whisk in vanilla.  Serve in mugs, with whipped cream if desired. 

Recipe from Better Homes & Gardens online