Welcome to Week 3 of our Progressive Dinner!
I am so excited, I have brought dessert today! And there are a whole slew of wonderful recipes from the rest of the gang, and I know you will have fun visiting everyone and collecting all the dishes. This week marks off our third week, which means if you've been following along, you now have three complete holiday meals to choose from! Awesome!
Let's talk pots and pans. Farberware to be exact. Most especially these babies pictured below. I am truly in love.
When this gorgeous set arrived on my doorstep, I was so excited to use them. They are beautiful. I don't know why that mattered, but it did.
The very first thing I love about Farberware is that their cookware is guaranteed for life, and that's a pretty big deal for a food blogger. I mean, I am in my kitchen daily not only cooking for my family, but of course, creating meals and snacks and recipes for my blog. Since nearly everything I make is from scratch, it's important that I have good quality cookware and these exceeded my expectations.
Another thing I absolutely love about this set is the 2 quart strainer pot which allows you to drain the water without taking the lid off or using a separate strainer. The pot itself is a thinner pot designed to cool down a bit faster after you drain liquid out of whatever you made, keeping it from sticking to the pan. Pretty cool if you ask me.
As a food blogger, visuals are a big deal to me. So I absolutely love the glass lids because I can see inside and tell when something is nearing completion or needs to be stirred or water added or whatever it is I'm doing.
Since the box boasted that the cookware can handle heat up to 350 degrees in an oven, I was eager to test that theory out. I had a casserole type dish I was making, and I put it in the 12" skillet and popped it into the oven at 350 for 25 minutes, and when it came out, the skillet looked exactly the same as when it went in. No problems handling that heat at all. I love this simply for the fact that I can pop a pan in the oven to keep it warm while I am still cooking other items.
Overall this set is an asset to any kitchen and makes meal preparation and clean up a breeze with the non-stick surfaces, clear glass lids, oven safe ability up to 350 degrees and many more features. I use this set all the time now, and just love it.
To learn more about Farberware: www.farberwarecookware.com
Like Farberware on Facebook: www.facebook.com/FarberwareCookware
Follow Farberware on Twitter: twitter.com/Farberwarecook
Follow Farberware on Pinterest: www.pinterest.com/farberwarecook
But guess what?
You can win your own 12 piece Farberware Cookware set.
After the recipe, you'll find the rafflecopter! Enter to win! Good luck!
Be sure to stop by and check out all the recipes in this week’s edition of the Holiday Progressive Dinner Series. You can collect them all for a full holiday meal. Or check out my recipe from last week and collect an additional meal by grabbing all the recipes.
Holiday Progressive Dinner Week 3 Recipe Links
Roasted Pumpkin Soup
at Adventures in All Things Food
Roast Turkey Breast
at Flour on My Face
Apple Cranberry Salad and Mandarin Orange Tapioca Salad
at Busy-at-Home
Mashed Potato Puff
at The Gunny Sack
Pumpkin Spice Profiteroles With Warm Cranberry Red Wine Compote
HERE at Daily Dish Recipes
Pumpkin Spice Profiteroles With Warm Cranberry Red Wine Compote
I don't even really have words for how delicious these are. I made them for the first time last Thanksgiving and then again on Christmas because we loved them so much. I made them a couple of weeks back to get ready for this post and I have been craving them ever since. They are just one of those wonderfully elegant desserts that not only has a gorgeous presentation, but just tastes expensive. And it totally isn't!
Pumpkin Spice Profiteroles With Warm Cranberry Red Wine Compote + Farberware Review
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Prep time
45 mins
Cook time
25 mins
Total time
1 hour 10 mins
Author: www.dailydishrecipes.com
Recipe type: dessert
Cuisine: American
Serves: 12-18
Ingredients
For the Pumpkin Spice Choux Dough:
½ cup of water
2 Tablespoons of unsalted butter
½ cup + ½ Tablespoon of all-purpose flour
2 eggs + 1 egg white
½ teaspoon of Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1 teaspoon of pumpkin spice
For the Pumpkin Spice Pastry Cream (crème patisserie):
1¼ cup of milk
3 egg yolks (save the yolk from the egg whites used in the dough for one of them)
¼ cup of granulated sugar
1 teaspoon of pumpkin spice
2½ Tablespoons all-purpose flour
2½ Tablespoons of cornstarch
1 teaspoon of Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
For the Cranberry Red Wine Compote:
1 (12-ounce) package fresh cranberries
1 cup of red wine (I used a dessert wine)
½ cup of granulated sugar
Whipped Cream, for garnish
Instructions
Preheat the oven to 400°F.
I use a mini muffin pan to prepare these, for me it's just easier to get the shape I want. If you would like, you can use a baking sheet. Spray the pan with cooking spray.
For the Pumpkin Spice Choux Dough:
In a saucepan on medium heat, heat the water until boiling.
Drop the butter in and allow to boil until the butter is melted.
Add the flour and pumpkin spice, stirring constantly until the mixture is smooth.
Continue cooking over low heat, until you have a nice dough and you notice it leaving the sides of the pan easily.
Immediately remove from the stove and put into your stand mixer (or a large bowl with an electric mixer).
Add the two whole eggs, one at a time, beating in between each addition.
Drop the egg white and the vanilla in together and mix well.
Using a large kitchen spoon, drop the mixture into the prepared mini muffin pan. This dough has enough to make 12-18 balls of dough, try to keep the amount even across the board if possible.
Bake for 15-20 minutes or until they are puffed and a beautiful golden color.
Remove from oven and immediately, BUT CAREFULLY, remove them to a wire rack to cool. As they are cooling, begin working on the pumpkin spice pastry cream.
For the Pumpkin Spice Pastry Cream (crème patisserie):
In a pan on the stove over low heat, warm the milk until it begins to steam.
While it's heating, take another bowl and whisk the egg yolks, sugar, pumpkin spice, flour and cornstarch until it is very smooth.
Once the milk is steaming, add the vanilla extract in and stir.
Now add the egg/flour mixture a little at a time, mixing well, stirring constantly.
Allow the custard to continue cooking for 1-2 minutes never stop stirring. It's done when the custard is very thick. It will seem very loose at first, but keep stirring and heating and I promise you'll wind up with a thick custard like cream at the end.
Remove from the heat, pour into your bowl and refrigerate for about a half hour or more to allow it to cool.
When it is finally cool, use a pastry bag to pipe the cream into the center of each ball using any natural holes that developed in the pastry while cooking, otherwise insert nozzle somewhere and slowly push down and fill that way. It's okay if a little cream escapes, it actually makes the delicious!
For the Cranberry Red Wine Compote:
In a large, heavy saucepan, heat the cranberries, sugar and the red wine over medium heat for about 12 minutes or until the cranberry skins pop and you can stir the fruit into a thick fruity compote.
Remove the compote from the sauce and cool before serving.
To Serve:
On a large platter, arrange the profiteroles.
Spoon the Cranberry Red Wine Sauce over the top.
Using a piping bag or a can of whipped cream, top each profiterole with a little whipped cream.
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