Pumpkin Panna Cotta

I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!

I’ve got a thing for creamy, custard-like sweets. The Italian dessert panna cotta is one of my favorites, so a recipe in this month’s Fine Cooking magazine, a Pumpkin Panna Cotta, caught my eye. The recipe from Fine Cooking features a sauce made with apples and apple cider but I decided to make the panna cotta without the sauce.

panna cotta 2_text

I often make my panna cotta in jars because I think it looks pretty, and so I don’t have to worry about the whole un-molding business. You are, of course, welcome to make yours in ramekins and then un-mold them…whatever floats your boat! I found this pumpkin panna cotta to be plenty sweet without the sauce, but if you try it, I’d love to hear how it comes out.

panna cotta 1_

Read more

Roasted Brussels Sprouts with Cream and Aleppo Pepper

Give me Brussels sprouts boiled to tender perfection, drizzled with olive oil, and showered with coarse sea salt, and I am a happy woman. I love Brussels sprouts prepared that way so much, in fact, that I was planning to serve a dish of those simply prepared beauties on Thanksgiving. Over the weekend, however, I … Read more

Avocado Panna Cotta

This is a Sponsored post written by me on behalf of Hass Avocado Board featuring Hass Avocados for SocialSpark. I purchased my own avocados but did receive compensation for promoting Haas avocados in this post; all opinions are 100% mine. My whole family adores Haas avocados. We go through lots of them in this house, … Read more

Peony and Rose Petal Ice Cream

rose and peony ice cream

I recently found out that peonies are edible. I have a peony plant which happened to be in luxurious full bloom last week (why does their season have to be so painfully short?!)…seemed like perfect timing to use the petals in a recipe. As soon as I started gathering the peony blossoms, I discovered that … Read more

DIY Crème Fraîche

True crème fraîche is a type of cultured cream; it was originally made in France by allowing raw (unpasteurized/unhomogenized) cream to ferment and thicken with the help of naturally occurring bacteria. This isn’t something most people can successfully do at home, but a great crème fraîche stand-in (I am calling it diy crème fraîche) can … Read more