Well we had a lovely and yummy Thanksgiving. I have to say it all went smooth, no drama (which is always welcomed). Everything was sooo delicious. My sisters marsela wild mushroom soup was perfection. The farro stuffing was a lot like a wild rice stuffing and it is long gone. I really loved Aubern'es chocolate pecan pie. I do not like turkey, so I could not say a lot about it. But it was very moist. My favorite dish of all was my mothers Caesar salad with polenta croutons. I could have ate all of it. I especially loved the dressing, it is very lemony and garlic. We did not fry the croutons but baked them, and they were perfect.
Baked Polenta Crouton
Pre-heat oven 450
Cube polenta and coat each cube in olive oil. Set on cookie sheet and bake for 20 minutes, till bottom is crisped. Let croutons cool 20 minutes before removing from cookie sheet. You could makes these a couple of hours before. I will be making this salad a lot.
The pumpkin tiramasiu was wonderful. I keep the coffee a bit light because I still wanted to pumpkin to come through. Now you should make this dish with marscapone and heavy cream, but with my budget I had to chose between either marscapone or the amarettini cookies. So this is what I did. I put my money into the cookies and made cream fraiche instead and whipped it into cream cheese. Both marscapone and cream fraiche have a tang to them. So I was able to get a similar flavor. But if I was making this and had the money I would use the marscapone instead. The lovely thing is the cream fraiche is made a day or two before. Feel free to e-mail me if I am not making sense. Also thank you Janet for the acorns, they were perfect with my brown and red table xoxoxox
1 1/2 cup cream fraiche
3/4 cup sugar
1 8-ounce cream cheese, a room temperature
2 cups puree pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
1/2 tsp salt
1 tap. vanilla
1 package of 24 ladyfingers
1/4 cup rum
1/4 cup water
1 tsp espresso powder
crushed amarettini cookies
In a mixer cream, cream cheese and sugar together. Add pumpkin, spices, salt, vanilla and beat just until is smooth. Put in a large bowl and wash and clean mixing. Whip cream fresh, till firm peeks. Then gently fold cream fresh into pumpkin mixture.
Bring water to a boil and add, rum and espresso powder. Dip each ladyfinger in rum mixture and fill first layer if dish. Then spread half of pumpkin mixture, then cover with amarettini cookies.
Repeat with second layer ladyfingers, spread rest of pumpkin mixture and cover top with cookies. Wrap tightly in plastic, then foil. Chill overnight.