This morning while looks through recipes for what I am going to make tomorrow, @KimberlyBelle sent me this wonderful recipe she made, and looks amazing. I had to share! Check out her blog for a fun write up and great pictures on her trifle. Here is a wonderful description and recipe from her blog, in Kimberly's words, check it out:
"As I rummaged through old cookbooks for inspiration and thought back to Thanksgivings passed, I remembered the relatively simple dessert I piled together for my Tribe a few turkeys ago. A pumpkin trifle. Not too fussy, and the type of dish that looks like it took hours to prepare when it secretly only takes about 30 minutes to whip together, this eye candy treat is filled with layers of salty caramel, chocolate ganache, pumpkin custard and whipped cream, topped with pecan brittle and espresso-brushed lady fingers. It is a surefire hit with people of all palettes, and promises to seal the deal for me and Mr. M’s Chicago clan. Anyone looking for a last minute recipe to impress “the fam” without having to stand in front of a stove for hours should take notes."
*Follow the links above to get specific directions on compiling each component.
There’s no science to layering a trifle. The trick is to pick the most delicious ingredients you can imagine tasting good together, and layering them in the most attractive way possible. Come summer, I’ve been known to concoct a berry trifle made with dry sherry-infused cream, but for turkey time, pumpkin reigns king.
You can never go wrong with a pumpkin-chocolate-caramel pairing, so gather together the best of what you’ve got laying around or can easily pick up, and layer your trifle in advance. You might even consider doing it today, and letting the flavors heighten and marinate overnight. The trifle will prove a perfect centerpiece for your Thanksgiving table, and will last as leftovers all weekend long till you run out of turkey sandwiches or soup. Just keep it refrigerated and covered in plastic wrap until you’re ready for the unveiling. I actually think trifle tends to taste best at room temperature, so feel free to leave it out all day before serving.
In the photographed version, I whipped together organic pumpkin pie filling with mascarpone cheese to make a sort of custard seasoned with freshly grated cinnamon and nutmeg; I made a simple whipped cream to act as the white layer, and boiled up a batch of my favorite salted caramel. I melted dark chocolate ganache with a bit of butter, brushed espresso over lady fingers (tiramisu style), and candied pecans into a crunchy praline I broke into pieces atop the trifle. You could try this version, or go in any number of directions building your bowl of pumpkiny peace on Earth."
Check out Kimberly's blog for more info on her, and her wonderful recipe. Again, this recipe, and words above are all Kimbery's.
Let us know if you make this wonderful trifle, I love hearing from our readers!
I just came across this recipe on the blog 5th and State...
Doesnt it look wonderful!
Pumpkin Soup with Sage and Bacon serves 4
2 T butter 1 onion, finely chopped 1 garlic clove, finely chopped 1 lb. floury white potatoes 2 1/4c of pumpkin flesh, diced 2 3/4c vegetable soup 1c cream, not low fat 2 t freshly grated ginger 1/2 t lemon juice 1 pinch grated nutmeg salt and freshly ground pepper 4 sliced bacon, diced 5 fresh sage leaves 1 T extra virgin olive oil
-Heat the butter in a large sauce pan and fry the onion and garlic -Add the potatoes and pumpkin, cook for a few minutes, stirring -Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft -Puree all in a blender, return to pan and add the cream -Add a bit more stock if desired -Add the ginger, season with lemon juice, salt, pepper and nutmeg -Fry the bacon in small pan in the butter until crisp. Remove and drain on paper towel -Add the sage to the pan and fry for 30 seconds -Add the bacon and sage to the soup, drizzle with the olive oil and season with fresh pepper
Gratitude is the inward feeling of kindness received Thankfulness is the natural impulse to express that feeling Thanksgiving is the following of that impulse Henry Van Dyke
With the 1st of December less than a few week away it’s time to start planning your Advent Calendar of 2011!! We have a wonderful selection we just put up in the store, and are very excited to share them with you! Our Advent Calendars carry on a long tradition. Originating in Germany, Advent Calendars are used to mark the days of Advent leading up to Christmas day.
Garland Advent Calendar
This wonderful garland is actually a Advent Calendar!
24 cotton Christmas socks, letters, and baggies, all ready to be filled with small gifts, notes and treats. This charming Scandinavian style Garland Advent Calendar is also the perfect garland to hang your Holiday cards from!
Pixie Elf Advent Calendar
These Gorgeous pixie elves in a red advent dress or grey dungarees are numbered for each day of advent with pockets big enough for small treats, gifts and notes. The pixies have a row of buttons all the way down the front.
Size: 150cm tall.
Traditional German Paper Advent Calenders:
We have a wonderful selection of paper advent calenders this year that just arrived from Germany. They range from Santa in a locomotive, a hot air balloon, the White house and in a variety of small towns... all with 24 little doors to open. Each door has a little picture hidden behind it. A great countdown to Christmas. The tradition (that dates back to 1851 in the Protestant parts of Germany) is to open one door each day from December 1 through December 24. Each Calender comes with an envelope.
We have 10 designs to choose from.
Please stop in the shop and take a look at out wonderful calenders. Please call (203 344 1707) with any questions. We can ship these to arrive at your doorstep by Dec 1!