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November, 2013 | Kathy G & Company

Posts made in November, 2013

Pumpkin Roulade with Cream Cheese Filling

Posted on Nov 29, 2013 in Catering Gallery, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Pumpkin Roulade with Cream Cheese Filling

Yield = 1 Log, 12 Servings Cake Ingredients: 1 C Sugar ¾ C AP Flour 1 t. Baking Powder 1 t. Cinnamon ½ t. Ginger ¼ t. Cloves Pinch Salt 3 Eggs 2/3 C Canned Pumpkin Filling Ingredients: 8 Oz. Cream Cheese 2 T. Butter (softened) 1 t. Vanilla ½ Finely Chopped Walnuts (optional) 1 C Powdered Sugar Directions: Preheat oven to 350 degrees. Line pan with parchment and spray. Mix first 7 CAKE ingredients in bowl. Mix Eggs with Pumpkin and add to dry ingredients. Pour mixture into the prepared pan, spread evenly, and bake ’til a toothpick comes out clean (about 15 mins.) While the cake is in the oven, beat all FILLING ingredients until smooth. Put the prepared filling to the side. After the cake comes out of the oven, lay kitchen towel down and sprinkle Powder Sugar over the towel. While the cake is still hot, roll it up in the towel and allow to cool. Once cooled, unroll and fill with Cream Cheese mixture, roll back up, and dust with Powder Sugar. Place the roulade log in the freezer to chill completely. (This will help you cut the roulade without making a mess). Once chilled, remove the roulade log from the freezer and cut it into slices....

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KG’s Winter Wonderland

Posted on Nov 25, 2013 in BLOG, CATERING BLOG, COCKTAILS, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

KG’s Winter Wonderland

Ingredients: 1 Qt Chilled Eggnog 8 oz Amaretto 4 oz Godiva Chocolate Liqueur or Dark Crème de Cacao Nutmeg Directions: Pour ½ oz Godiva Liqueur into bottom of glass. In a large pitcher, whisk together the Eggnog and Amaretto. Pour the Eggnog/Amaretto mix over Godiva. Garnish with Nutmeg and...

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Pumpkin Seed Brittle

Posted on Nov 25, 2013 in BLOG, CATERING BLOG, Catering Gallery, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Pumpkin Seed Brittle

Yield = 16 Servings Ingredients: Candy Thermometer Non-stick Vegetable Oil Spray 1 C. Sugar 1/2 C. Light Corn Syrup 1 C. Raw, Shelled Pumpkin Seeds 2 T. Unsalted Butter 1 t. Kosher Salt 3/4 t. Baking Soda 1/8 t. Ground Cinnamon 1/4 t. Flaky Sea Salt Directions: Spray a parchment-lined baking sheet with Non-stick Vegetable Spray. In a medium saucepan, bring Sugar, Corn Syrup and 3 T. Water to a boil. Stir until the Sugar dissolves. Cook until the thermometer registers 290 degrees (about 3-4 minutes). Stir in Pumpkin Seeds, Butter and Kosher Salt. Cook, stirring often, until pale brown and the thermometer registers 305 degrees (3-4 minutes). Stir in Baking Soda and Cinnamon. The mixture will bubble vigorously. Immediately pour mixture onto prepared baking sheet. Using a heatproof spatula, quickly spread out and sprinkle with Sea Salt. Let cool. Break brittle into pieces and enjoy! We like to use the pumpkin brittle to garnish desserts – especially Pumpkin Creme Brulee and Pumpkin Roulade! Recipes found under the “Recipes” tab on...

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Pumpkin Creme Brulee

Posted on Nov 25, 2013 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Pumpkin Creme Brulee

Yield = 6 Servings Ingredients: 1 1/2 C. Heavy Cream 1/2 C. Whole Milk 1/4 t. Ground Cinnamon 1/8 t. Ground Nutmeg 1/8 t. Ground Ginger 1/8 t. Ground Cloves 4 Egg Yolks 1/2 C. Granulated Sugar 1/4 C. Canned Pumpkin Puree 1/3 C. Raw Sugar Directions: Heat oven to 300 degrees. In a saucepan, heat Cream, Milk, Cinnamon, Nutmeg, Ginger and Cloves over medium heat until it comes to a boil. Immediately after it comes to a boil, turn off heat and set aside for at least 15 minutes. This allows the mixture time to infuse. In a large bowl, whisk the Egg Yolks with the Granulated Sugar. Gradually pour in the hot mixture. Whisk in the Pumpkin Puree. (Be careful not to whisk too hard and make bubbles). Pour mixture into ovenproof ramekins (or hollowed mini pumpkins for a holiday twist). Place ramekins in a hot water bath. Bake until almost set (about 30-40 minutes). After removing the ramekins from the oven, top with Sugar and torch. We like to top our Pumpkin Crème Brulee with Pumpkin Seed Brittle! Get the recipe for Pumpkin Seed Brittle on the “Recipes” tab of...

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Corn Pudding Souffle

Posted on Nov 15, 2013 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Corn Pudding Souffle

Ingredients: 1/2 Quart of Heavy Cream 5 Large Eggs 1/4 Yellow Onion 1.25 lbs Frozen Yellow Corn Kernels 4 Tbs Sugar Salt and White Pepper (to taste) Directions: Dice Onion. Sweat Onion and Corn with Heavy Cream until the Onions are translucent and the Corn is tender. Temper Onions and Corn with Eggs. Add Sugar, Salt and Pepper. Pour into greased 9×16 Pyrex. Bake for 25 minutes at...

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