Forget the red carpet hype of movie openings — Spectacularly Delicious was invited to host the world premiere of a fabulous new seasonal dessert recipe from Chef Jonathan Mathias. Jonathan is owner and chef of A Dash of Salt, the caterer of choice for the celebrities, socialites and philanthropic titans of industry in Greenwich, Connecticut (one of the wealthiest zip codes in the country,thank you very much).
Jonathan shared his original gourmet recipe for Petite Pumpkin Crisps exclusively for all you good people who read Spectacularly Delicious. Check out this video of Jonathan and me me whipping up a batch. (Take a gander at that kitchen too, that's the way they roll up in that neck of the woods.) The finished dish shown here is a little messy — we were running short of time during taping and the whipped cream topping lost its oomph because the crisps were still piping hot. You won't make the same mistake.
Jonathan created this recipe for a big charity affair for 400 people. The hostess wanted a fabulous dinner that would delight and surprise, something that people would talk about long afterwards. This crowd is hard to impress, but impress he did with this elegant, many-layered, luxurious little meal-ender. It's a lot of flavor packed into a little ramekin. Irresistible.
We started out tossing cut up sugar pumpkins with a little sugar and spices and roasting them in a hot oven until they started to caramelize.
Next we made a liaison sauce flavored with spiced cider enriched with cream and egg yolks. When the pumpkin cooled a bit, we puréed half of it and mixed that with the sauce. Then we mixed the creamy purée back with the roasted bits so the filling is smooth and chunky at the same time.
Into the little baking dishes the pumpkin filling went. Check out those ramekins — genuine Limoges, yard sale, $1 each. The only tragedy was there were only four, but we mixed them up with the more standard baking cups we're all familiar with.
Each serving was topped with a bit of streusel and then baked until the filling set.
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The finishing touch of mascarpone whipped cream is a really nifty trick. You know how sometimes you have something that's so good but you can't figure out why? That's what this whipped cream is. The mascarpone gives it a richness and heft that you don't get with regular whipped cream, but is subtle enough that you can't quite figure it out.
I've co-oped this mascarpone whipped cream for SpecD and hereafter will call it Secret Weapon Whipped Cream. Thanks Jonathan.
We drizzled the crisps with some of A Dash of Salt's salted caramel sauce and Jonathan brought some candied violets for that extra bit of showiness. Candied violets are right up our alley. We did them this summer, here's our recipe for candied violets.
The evening raised money for Family ReEntry which provides programs for people who have finished their prison terms. They offer counseling and resources to help these people turn their lives around. With recidivism rates nearly 70% Family ReEntry's work is crucial in helping men and women find success after they've served their debt to society.
Click here for the original gourmet recipe for Petite Pumpkin Crisps.
In case you're wondering why this video looks so much better than my other ones it's because it is a Sono Studios — thank you Trista Stern Wright and Bret Stern, and Eric Wright of Social Media Cooperative.