By Jennifer Bajsel
Servings: Makes 1 – 13 x 9″ pan | Prep: 15 min. | Cooling: Overnight | Total: 8 hrs 15 min.
Ingredients: 2 cups hazelnut coffee | 4 oz. Frangelico liquor, divided | 1 pkg. gingersnaps | 1 pkg. graham crackers, divided | 1 cup granulated sugar | 4 Egg Yolks | 12 oz. Mascarpone cheese | 1 cup pumpkin puree | 2 cups heavy whipping cream | ¼ cup powdered sugar | ½ cup light brown sugar
Directions: Brew hazelnut coffee and place in a sauce pot. Add 2 oz. Frangelico liquor and bring to a low simmer. Mix egg yolks and sugar in a separate metal bowl and whisk until combined. Place bowl over simmering coffee and whisk until egg mixture thickens and doubles in volume. Remove from heat. Fold mascarpone into egg mixture until blended. Stir in pumpkin puree. Add heavy whipping cream, powdered sugar, and remaining Frangelico in a separate mixing bowl. Beat with a wire whisk until whipped cream forms. Fold whipped cream into egg/pumpkin mixture. Soak gingersnaps, one at a time, quickly in hazelnut coffee and layer in bottom of a 13 x 9 baking pan. Repeat with graham crackers layering over gingersnaps. Spread a layer of pumpkin mascarpone mixture over graham crackers. Repeat gingersnap, graham cracker, and pumpkin layer. Refrigerate overnight to set. Before serving, mix remaining graham crackers with ½ cup of brown sugar in a food processor. Sprinkle on top of tiramisu.
Tips & Tricks:
Use a handheld electric mixer for the egg, sugar, and whipped cream to save time.
Mashed Potato Soup with Turkey & Bacon
Servings: 4-6 | Prep: 15 min. | Cook: 20 min. | Total: 35 min.
Ingredients: 2 ½ sweet yellow onion, chopped | 1 rib celery, chopped | 1 clove garlic, chopped | 1 Tbsp. butter | 2 cups leftover mashed potatoes | 2 cups vegetable stock | 2 cups half and half | 1 tsp. Poultry seasoning | ½ tsp. kosher salt | ¼ tsp. black pepper | 1 cup cooked turkey, chopped | 1 Tbsp. minced chives | 1 Tbsp. cooked bacon, chopped
Directions: Sauté onion, celery, and garlic in a medium sauce pot until translucent. Add mashed potatoes, stock, half and half, poultry seasoning, salt and pepper. Simmer until warm, then remove from heat. Blend, using an immersion blender, until smooth. Return to heat and add chopped turkey. Cook until warmed through. Serve in bowls topped with chives and bacon.
Tips & Tricks: If you don’t have an immersion or countertop blender, a food processor will work, too. For a chunky soup, omit blending.
Crispy Potato Rosti
Servings: 4 | Prep: 15 min. | Cook: 25 min. | Total: 40 min.
Ingredients: 3 large Yukon gold potatoes, shredded | 1 can French-style green beans | ½ tsp. salt | ¼ tsp. black pepper | 3 Tbsp. butter, divided
Directions: Peel, then grate the potatoes using a box grater. Place cheesecloth in a colander and add shredded potatoes. Squeeze out excess liquid, then place potatoes in a bowl. Repeat with green beans, squeezing out excess liquid. Add 1 Tbsp. butter, melted, green beans, salt, and pepper. Toss to combine. Melt 1 Tbsp. of butter in a non-stick skillet over medium-low heat. Place potato and bean mixture in the skillet and pat down lightly. Cook for 12 minutes or so until golden and crispy. Cover pan with a flat board with a handle. Flip quickly, holding the handles of the skillet and board. Add the remaining 1 Tbsp. of butter to skillet. Slide the rosti back into skillet. Cook another 12 minutes until the second side is golden and crispy. Slide onto a cutting board and cut into 4-6 wedges. Serve immediately.
Tips & Tricks: Use any kind of flat surface with a handle to flip the rosti. Potatoes are done on the inside when a knife is easily inserted.