Victoria – October 01, 2019

until smooth. Add eggs and vanilla extract,

stirring until blended. Pour over walnuts,

spreading evenly. Gently tap twice on

counter to release air bubbles.

9. Bake until set, 26 to 28 minutes.


10. Add remaining 1 tablespoon bourbon
    to reserved caramel sauce, and stir until
    blended. Brush over warm tart. Let cool
    completely on a wire rack. Serve with
    Bourbon Whipped Cream. Garnish with
    ground cinnamon, if desired.

*We used Smucker’s Simple Delight Salted

Caramel Topping.

Bourbon Whipped Cream

Makes approximately 2 cups

1 cup heavy whipping cream

3 tablespoons granulated sugar

2 tablespoons bourbon

¼ teaspoon ground cinnamon

In a medium bowl, beat cream, sugar,

bourbon, and cinnamon with a mixer

at high speed until stiff peaks form.

Serve immediately.

Pumpkin–White Chocolate

Hot Chocolate p.48

Makes approximately 8 cups

2½ cups water, divided

1 (15-ounce) can pumpkin*

4 cups whole milk

⅔ cup firmly packed dark brown sugar

1½ teaspoons pumpkin pie spice

4 (¼-inch) thick slices peeled fresh ginger

1 cup white chocolate chips*

1 teaspoon vanilla extract

Marshmallows*

Garnish: pumpkin pie spice

1. In the container of a blender, combine
   2 cups water and pumpkin; process for
   1 minute, stopping occasionally to scrape
   sides of container.


2. In a large saucepan, combine pumpkin
   mixture, milk, brown sugar, pumpkin pie
   spice, ginger, and remaining ½ cup water,
   stirring until sugar is dissolved. Bring
   to a simmer over medium heat, stirring
   frequently (do not boil). Reduce heat to
   low. Add white chocolate chips and vanilla
   extract, whisking until smooth. Using a

slotted spoon, discard ginger.

3. Ladle into serving mugs; top with
   marshmallows. Using a small kitchen
   torch, lightly toast marshmallows. Garnish
   with pumpkin pie spice, if desired.

*We used Libby’s Pumpkin, Ghirardelli

Classic White Baking Chips, and Lake

Champlain Chocolates Gourmet Vanilla

Marshmallows.

MUSHROOM

GOURMET

Begins on page 99

Roasted Mushroom and

Onion Soup p.100

Makes 8 to 10 servings

2 (8-ounce) packages cremini mushrooms

2 (5-ounce) packages sliced shiitake

mushrooms

1 onion, sliced

4 cloves garlic, peeled

15 sprigs fresh thyme

¼ cup olive oil

1 (1-ounce) package dried porcini

mushrooms

2 cups boiling water

3 tablespoons butter

3 tablespoons all-purpose flour

6 cups beef broth

1 cup heavy whipping cream

3 tablespoons Madeira

1 cup sour cream

Salt

Pepper

Garnish: toasted panko (Japanese bread

crumbs), sautéed mushrooms, fresh

thyme leaves, shaved truff le cheese

1. Preheat oven to 425°.


2. On a large rimmed baking sheet, toss
   together cremini mushrooms, shiitake
   mushrooms, onion, garlic, thyme, and
   olive oil.


3. Bake until mushrooms are browned and
   tender, about 30 minutes.


4. In a large bowl, combine porcini mush-
   rooms and 2 cups boiling water; cover and
   let stand for 20 minutes.


5. In a large Dutch oven, melt butter over
   medium heat; add flour and cook, stirring
   constantly, for 2 minutes. Gradually add

broth; bring to a boil, reduce heat, and

simmer until mixture is slightly thickened.

Stir in roasted mushroom mixture and

porcini mushrooms with soaking liquid.

6. In the container of a blender, process
   mixture in batches until smooth.


7. Return soup to pot. Stir in cream and
   Madeira. Cook, stirring occasionally, until
   thoroughly heated. Stir in sour cream.
   Season with salt and pepper to taste. Garnish
   servings with toasted bread crumbs, sautéed
   mushrooms, thyme leaves, and cheese, if
   desired. Refrigerate for up to 3 days.

Mushrooms with Pappardelle

Pasta and Burrata Cheese p.101

Makes 6 servings

2 (8-ounce) packages pappardelle pasta

2 tablespoons olive oil

1 (8-ounce) package sliced cremini

mushrooms

1 (8-ounce) package sliced button

mushrooms

1 (8-ounce) package sliced portobello

mushrooms

6 tablespoons butter

4 cloves garlic, minced

¾ cup dry white wine

2 tablespoons fresh lemon juice

¼ cup heavy whipping cream

3 tablespoons sliced fresh basil

2 tablespoons sliced fresh sage

1 tablespoon minced fresh thyme

Salt

Pepper

1 (4.4-ounce) package Burrata cheese

Fried Sage Leaves (recipe follows)

1. Cook pasta according to package
   directions; drain and keep warm.


2. In a large nonstick skillet, heat olive
   oil over medium-high heat; add cremini,
   button, and portobello mushrooms. Cook,
   stirring occasionally, until mushrooms are
   browned and tender. Remove from skillet
   and keep warm. Wipe skillet clean.


3. In same skillet, melt butter over
   medium heat. Add garlic and cook for
   30 seconds. Add wine and lemon juice;
   cook until mixture is reduced by half. Stir
   in cream and cook for 5 minutes. Return
   mushroom mixture to skillet; toss with
   hot cooked pasta, basil, sage, and thyme.
   Season with salt and pepper to taste.

RECIPE INDEX

107 Victoria October 2019