Wed Nov 19

PUMPKIN TIRAMISU


creamy SWEET ONION SOUP

I just had a creamy SWEET ONION SOUP at my favorite Boone restaurant, Mangia Buona
My server said that the chef who made the soup wasn't in so I found this recipe online, sounds 'bout right.

2 1/2 cups of milk
3 cups thinly sliced vidalia onion
3 tablespoons butter
1/2 teaspoon dry mustard
1 teaspoon salt
2 tablespoons flour
nutmeg
pepper

Heat milk very slowly in a heavy saucepan (lowest heat possible) until it just reaches the boiling point. Remove it from the heat before it actually boils. This is known as scalding the milk. (Don't cool the milk before proceeding). In another saucepan, cook the onions, with salt and mustard, in butter over low heat, until they are very limp and soft, but not brown. Sprinkle the flour into the onions, mixing with a wooden spoon as you sprinkle. Stir and cook the mixture another 3-4 minutes over medium-low heat. Add the scalded milk, stir well, cover and cook another 10-15 minutes over lowest possible heat. Stir it from the bottom every few minutes. It will become thick and creamy. Add a few dashes of pepper and nutmeg to taste. Serve with your choice of garnish.

also at Mangia Buona, I couldn't resist their
PUMPKIN TIRAMISU
Ingredients
1 1/2 cups Heavy whipping cream
3/4 cup Sugar
1 Carton (8 oz) mascarpone cheese (cream cheese can be used as a substitute)
1 can (15 oz) solid pack pumpkin
1 cup Gallo family vineyards Moscato, divided
3 tsp Pumpkin pie spice
2 pkg (3 oz each) ladyfingers
1/2 cup Orange juice
1/2 cup Crushed gingersnaps

Preparation
In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. In another bowl, beat mascarpone cheese, pumpkin, 1/2 cup Moscato, and pumpkin spice until smooth. Fold in whipped cream; set aside. Dip one package lady fingers, one at a time, into the orange juice. Place in a 13-in x 9-in x 2-in baking dish. Spread with half of the mascarpone pumpkin filling. Dip the 2nd package of ladyfingers into the remaining Moscato; place over filling. Spread remaining filling over the top. Cover & chill for at least 1 hour or overnight. Just before serving, sprinkle with gingersnaps.