Monthly Archive for November, 2011

Thanksgiving 2011

I hope everyone had a delicious and relaxing Thanksgiving w/ family and friends. I know I did thanks to my friends Michelle and Byron! Michelle cooked up a feast of turkey, roasted root veggies, green bean casserole, stuffing and gravy. For dessert we had pumpkin pie and my gelato. Michelle made the turkey using a new technique of cooking the turkey the day before, carving it, then placing it back in the roasting pan w/ the cooking juices to be reheated the next day. Not only was it tender and juicy, it saves a ton of time on the day of Thanksgiving!

I snapped a few pics of the feast in between bites…

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Byron, Mackenzie, Michelle  and Dave

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My plate of goodies

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Kaiko waiting for stuff to fall off the table

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After the goodness

 

Thanks again for your hospitality Byron and Michelle!!

Bruno

Pumpkin & Acorn Squash Gelato w/ Roasted Pumpkin Seeds and Candied Bacon

Pumpkin & Acorn Squash Gelato

This is what I’m bringing as my contribution to the Thanksgiving feast that I attend at one of my friends’ house this year (no official invitation yet). I’ll also be taking along a bottle of Beaujolais Nouveau.

I’ve tried dark chocolate w/ bits of bacon in it and really liked the flavor combination. I wasn’t sure about putting bacon in this gelato flavor but figured if I sweetened the salty bacon by candying it, the end result might work. Well, after I finished my photo session I had to sample the product just in case it was a losing recipe. I ate what you see in the photo above and I must say it actually was pretty tasty! I hope my friends think so too!!

Pumpkin & Acorn Squash Gelato w/ Roasted Pumpkin Seeds and Candied Bacon 

Ingredients:

2 cups pumpkin and acorn squash puree (I used 1 cup of each)

1 cup sugar (plus 1/2 cup for candying bacon)

6 egg yolks

1 quart half & half

1/2 cup unsalted pumpkin seeds

6 slices thick cut applewood smoked bacon

Procedure:

** click the following link to a previous post for instructions on how to roast pumpkin/squash and on candying; click here

 1) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow

2) Place half & half in a heavy pot and heat until scalded

3) Very slowly whisk half & half into egg/sugar mixture so as not to curdle the mixture

4) Place bowl w/ mixture over a pot of simmering water, stirring continuously w/ a heat resistant spatula until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling

5) In a food processor, pulse in 3 cups of the gelato mixture to the pumpkin/squash puree to thin, then stir puree into the remaining gelato mixture, blending well, and chill in fridge for at least 4 hours or overnight 

6) Cook bacon (not too crispy), remove excess grease w/ paper towels, cut into 1/2 inch squares, then candy and break into 1/2 inch squares

7) Roast pumpkin seeds and let cool

8) Churn mixture in ice cream maker according to manufacturer’s instructions adding the roasted pumpkin seeds and candied bacon when mixture starts to freeze

9) Pour gelato into a 2 quart plastic container, stir to evenly distribute pumpkin seeds and candied bacon, then place a piece of parchment paper cut to size on the surface of gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm 

Yield: Approx. 1 1/2 quarts 

 

I hope you have a wonderful Thanksgiving meal w/ great friends and family. Remember, it’s Thanksgiving so eat as much as you want… you can work the extra pounds off later:-)

Bon appetit!!

Bruno