November Newsletter

Looking for the perfect gift for the foodie in your life? I recommend tickets to one of my cooking demonstrations. There are a few spots left at the Seafood Lover’s Thanksgiving Cooking Demonstration on Friday, November 22, at 11:00am. In December, I’m hosting a Holiday in Paris Cooking Demonstration on Saturday, December 7, at 11:00am. The menu for the Holiday in Paris Cooking Demonstration is particularly decadent; I’ll be showing you how to prepare our Wild Mushroom Napoleon and Filet Mignon with Foie Gras and Truffle Sauce. On Friday December 13, I’m hosting a Romantic Holiday for Two Cooking Demonstration featuring Lobster with Sauternes Sauce and a Chocolate Truffle Soufflé. All cooking demonstrations are followed by a complete luncheon with wine pairings. Click hereto purchase tickets and see our full schedule of special events.

Throughout the fall and winter, we’re selling our decadent Chocolate Truffles in one pound and half pound gift boxes. Stop in and pick up a box for your next holiday party or special event. For other gift ideas, including holiday gift certificates and my signed cookbooks, you may Click Here to visit my store.                        

                                                         

In The News

Serves 16

FOR TWO 9-INCH MOLDS:
1 cup apricot jam
1 recipe Chocolate Sponge Cake (*see recipe below)

FOR THE PUMPKIN MOUSSE:
2 cups heavy cream
3 1/2 cups pumpkin purée
1 cup evaporated cane juice or sugar
1/4 cup brown sugar
1/3 cup maple syrup
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/8 teaspoon ground cardamon
pinch of sea salt
1 tablespoon unflavored gelatin
3 tablespoons water

cranberry syrup to garnish, optional

TO PREPARE THE MOLDS:
Soften 2 tablespoons of the apricot jam by heating in a small saucepan. Brush the inside of the molds with the warm jam. Save the remainder of the jam and reserve to flavor and garnish the cake.

Cut the Chocolate Sponge Cake into two 1/2-inch thick layers with a serrated knife. (wrap and freeze any remaining cake) Trim the cake circles to fit the 2 molds and line the bottom of each mold with the cake. Using a small pastry brush, evenly coat the sponge cake with the flavored jam. Chill the molds while preparing the mousse.

TO PREPARE THE MOUSSE:
Whip the heavy whipping cream until stiff peaks form, and refrigerate.

Warm the pumpkin purée in a bowl over simmering water or in a double boiler. Whisk in the sugar, brown sugar, maple syrup, spices and salt.

While the pumpkin pureée is heating, sprinkle the gelatin over the 3 tablespoons of water in a small saucepan; stir to mix. Let stand 5 minutes to soften. Warm over low heat, stirring constantly, just until the mixture clears and the gelatin is dissolved.

Fold the tepid pumpkin purée into the whipped cream with a rubber spatula. Stir the dissolved gelatin into the mousse. Fill the prepared molds with the pumpkin mousse. Cover with plastic wrap and freeze at least 6 hours or overnight.

TO FINISH THE CAKE:
Remove the mousse cake from the freezer. Gently heat the bottom and sides of the mold by warming it with a hair dryer. Turn out the cake onto a plate, then invert on serving plater, sponge side down.

Melt and thoroughly whisk the apricot jam.. Pour enough to cover the top of the cake and spread evenly with a metal spatula. Allow the frozen cake to thaw for at least one hour at room temperature. Refrigerate until 1/2 hour before serving. Decorate the rim of the cake with whipped cream.

TO SERVE:
Place a slice of cake on a serving plate and spoon 1 to 2 tablespoons of cranberry syrup around each slice.

FOR ONE 10-INCH CAKE
6 large eggs, separated
1 2/3 cups sifted powdered sugar
4 tablespoons warm tap water
1/2 cup sifted cornstarch
1/3 cup sifted cake flour
3 tablespoons sifted powdered cocoa
pinch of baking powder
1/4 teaspoon pure vanilla extract
pinch of salt

TO PREPARE THE SPONGE CAKE:
Separate the eggs, making sure that the whites are free of any yolk.

Preheat oven to 350 degrees.

Whip the yolks and 1 cup of the sugar at high speed for 5 minutes, until the mixture whitens and forms a ribbon. Reduce speed and fold in the water, cornstarch, cake flour, cocoa, baking powder, and vanilla. Set aside.

Whip the egg whites with a pinch of salt in a separate bowl. Beat at low speed; then increase speed while gradually adding the remaining 2/3 cup sugar. The whites should form soft peaks. Be careful not to over whip.

Gently fold the whites into the yolk mixture with a large rubber spatula. Pour into a 3-inch deep well-buttered and floured 10-inch cake pan.

Bake in the preheated 350 degree oven for approximately 25 minutes. Test by inserting a toothpick into the cake; when it comes out clean, the cake is done.

Remove cake from the pan immediately and cool completely before using.

HINT: To make a white sponge cake, add 3 tablespoons cake flour to the 1/3 cup cake flour; and omit the 3 tablespoons powdered cocoa.