Gulf Coast Living Online

White Chocolate Apples

Ingredients

4 Granny Smith apples, rinsed and dried

4 wooden popsicle sticks

1 1/2 lb. package white chocolate candy coating

candied fruit, chopped

Directions

Refrigerate apples for several hours. Insert one stick into each apple and place on a cookie sheet lined with wax paper. Melt white chocolate coating according to package directions. Let cool 5 minutes. Dip each apple into coating until completely covered. Allow excess to drain. Sprinkle with chopped candied fruit while chocolate is still soft. Place apples back on wax paper and refrigerate until chocolate hardens.

            Pumpkin Bars
with Hazelnut Shortbread Crust

Ingredients

Hazelnut Shortbread

1/2 cup raw unpeeled hazelnuts

1 cup all-purpose flour

1/4 tsp. salt

1/2 cup unsalted butter, room temperature

1/2 cup light brown sugar

1/2 tsp. pure vanilla extract

Pumpkin Filling

2 large eggs

2 cups pure pumpkin

3/4 cup light brown sugar

1/2 tsp. pure vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

1/4 tsp. salt

1 1/2 cups heavy cream

Directions

Preheat oven to 350°F. Line bottom and sides of a lightly buttered 9 x 13-inch baking pan with a 22-inch long piece of aluminum foil that has been buttered and floured. Set aside.

Place hazelnuts on a baking sheet and put on center rack in oven. Bake approximately 15 minutes or until brown and fragrant, and the skins are starting to peel. Remove from oven and place hot hazelnuts in a clean dish towel, roll it up, and let the nuts “steam” for about 5 minutes. Then, briskly rub the nuts to remove most of their skins. Set aside to let the nuts cool; then, coarsely chop.

In a food processor fitted with a metal blade, combine the chopped hazelnuts, flour, and salt; process until hazelnuts are finely ground.

In a large bowl with electric mixer, cream butter and sugar for 2 to 3 minutes or until light and fluffy; beat in vanilla extract. Add flour mixture and beat until a soft dough forms. Press dough evenly and firmly into the bottom of the foil-lined pan. Bake for approximately 15 minutes or until shortbread is set and beginning to brown around the edges. Remove from oven and place pan on a wire rack.

Meanwhile, in another large bowl, whisk the eggs. add pumpkin, sugar, vanilla extract, spices, and salt; whisk to combine. Gradually stir in cream. Pour filling over the pre-baked crust and bake for 30 to 35 minutes or until the filling is set in the center. Remove from oven and place on wire rack to cool. Run a knife around the inside edges of the pan; lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Place on a cutting board, peel back the aluminum foil, and cut into 32 bars. The bars can be covered and refrigerated up to three days. Serve chilled or at room temperature. To garnish, whip 1/2 cup heavy cream with 1 tbsp. white granulated sugar until stiff peaks form. Place the whipped cream in a piping bag fitted with an open star tip and pipe a rosette of cream on top of each pumpkin bar. If desired, lightly sprinkle cinnamon on top.

       White Chocolate
    and Mango Mousse  

Ingredients

8 oz. white chocolate  

1 tsp. vanilla extract

1 1/4 cups heavy cream

2 egg whites

2 cups frozen mangos

Directions

In a double boiler over hot water, melt chocolate and vanilla extract. Cool until chocolate mixture no longer feels warm to the touch. Meanwhile, in a large bowl with electric mixture, beat cream until soft peaks form; fold cream into chocolate mixture. In another large bowl with clean mixer, whisk egg whites until soft peaks form. Using a rubber spatula, fold egg whites into chocolate mixture; set aside. Puree frozen mangos in a blender until smooth and creamy. For a stunning presentation, fill martini glasses by alternating the mousse and the mango to give a layered effect. Chill at least 1 hour. Before serving, garnish with a sprig of fresh mint.

We hope you try these delicious recipes and share them
with your friends and family during this harvest season.