A couple of Thanksgivings ago there was this one dish that stood out for me. It was the first time I’d made a trifle and it was so pretty. I had seen something similar on the web and mustered up my courage to try it. The Pumpkin Banana Chocolate Trifle came out glorious so I decided to duplicate it this year but miniaturize it into parfaits. Parfaits offer portion control and they’re dainty and pretty too.
This recipe is perfect for when you have a little extra pumpkin puree left over from those pumpkin pies. I usually buy the huge cans of pumpkin puree to last me through pie making. These Pumpkin Banana Mousse Parfaits are guaranteed to please even the pickiest pumpkin eater. And hey, if you want to go for the trifle you can just quadruple the ingredients so they can fill up a medium-sized trifle dish. So let’s get right into it.
Pumpkin Butter is the perfect base to start off with or you can combine the pumpkin with the pureed bananas just fine. This delicious dessert has some pretty simple ingredients: pumpkin, bananas, heavy cream, condensed milk, chocolate pudding, sugar and chocolate cookie crumbs but comes out so elegant and beautiful. It’s so easy and quick to make.
If you have a hand mixer or stand mixer you can speed up the whipping cream process or if you opt for good ole fashion whisk in hand you’ll get the same beautiful results but it’ll just take longer.
The Pumpkin Banana Mousse Parfaits are nice and light and perfect after a heavy Thanksgiving Day meal loaded with some motherlovin’ goodness. The texture of the pumpkin mousse is exquisitely silky and smooth and it’s really the condensed milk that anchors the creaminess and sweetness in the pumpkin base. It gives it that “Hmm, what’s in this?” factor! The airiness of the whipped cream turns this pumpkin banana mousse into a dreamboat. Who knew pumpkin could taste this good!
- 15 oz pumpkin puree or pumpkin butter
- 1 banana, pureed
- 1 teaspoon pumpkin spice
- 15 oz can condensed milk
- 1 tablespoon vanilla
- 3 cups heavy cream
- 2 boxes chocolate pudding
- milk (use according to instructions on box)
- 2 cups heavy cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1 cup cookie crumbs
- Combine all of the pumpkin mousse ingredients in a small sauce pan (except the heavy cream) and bring to a boil over medium heat. Once pumpkin mix begins to boil and sputter, reduce heat to low and continue stirring for 10 minutes then remove from heat and cool completely.
- Mix the milk into the chocolate pudding according to the instructions on the box and put into the fridge to set. (Should set rather quickly- 5 minutes)
- Add the sugar and vanilla to the heavy cream and mix until the sugar has completely dissolved. Separate the heavy cream in two separate bowls- 2 cups of heavy cream in one and 3 cups of heavy cream.
- First whip the 3 cups of heavy cream until stiff peaks form using a hand mixer, stand mixer or whisk. Fold the pumpkin mix carefully into the whipped cream taking large, round mixing motions around the bowl to maintain the integrity of the whipped cream. Once the pumpkin mix has been incorporated into the whipped cream set aside.
- Whip the remaining 2 cups of heavy cream until stiff peaks form. Now it’s time to start layering our parfait!
- Sprinkle the cookie crumbs in the bottom of the parfait cup, then add a layer of the pumpkin mousse then a layer of chocolate pudding. Sprinkle the cookie crumbs between each layer if you like or in a pattern. Add the whipped cream layer and continue layering until the parfait cup is filled. Top the parfait with whipped cream and garnish with the cookie crumbs, chocolate chips or powdered cocoa.
I LOVE TO USE UNCURED, NITRITE-FREE BACON. ROAST THE GARLIC AND BACON UNTIL GOLDEN BROWN AND CRISPY.
I start off with a thin-cut, uncured bacon (I prefer to use Nitrite-free meats) and a half a head of garlic and roast them with sprigs of thyme in the oven until the garlic has browned and the bacon is perfectly crispy.
THIS IS WHAT PERFECTLY ROASTED BACON LOOKS LIKE.
While I have my bacon and garlic roasting in the oven, I select red potatoes because I like they’re sweetness and are more moist than Russet or Idaho. To be honest, whenever I buy potatoes, those are the only ones I love to use. I peel most of potato but leave a little skin on each and boil them in abundantly sea salted water with slivers of garlic cloves (<- yes MORE garlic). They should boil until they are perfectly tender and fall apart when pricked with a fork and there’s no resistance.
SIMMERING THE COOKED POTATOES IN THE MILK ADD THAT INCREDIBLE CREAMINESS.
Once the potatoes are cooked, I drain the water then return them to medium heat and simmer them in milk, salt to taste and white pepper stirring the potatoes to mix them with the milk. Once the milk has reduced and has been absorbed I remove from the heat.
BREAK APART THE BACON INTO SMALL PIECES AND TEAR APART THE ROASTED GARLIC.
I crumble up the bacon, pull apart the roasted garlic (Oh My Gosh! I could just munch on these forever) and slide the thyme from its stem and mix them all into the potatoes.
REPLACING THE USUAL BUTTER WITH BACON DRIPPINGS ADD SUCH AN INCREDIBLE SMOKINESS AND THAT OVER-THE-TOP FACTOR.
Finally I pour the bacon and drippings into the potatoes. Mash the potatoes to your liking. I like them smooth and creamy but if you like them lumpy you can mash them to your taste.
You can garnish with some bits of bacon and diced green onion.
Oh my gosh you guys, these are definitely show-stopping mashed potatoes! I really hope you enjoy these potatoes as much as our family does and they turn out to be a regular on your Thanksgiving To Do List!
Buen Provecho<3
- 5 lbs of Red Potatoes
- 16 cups of water, for boiling
- 2 tablespoons sea salt, to boiled water
- 1 head of garlic, peeled, ½ sliced
- 1 package bacon, medium-cut (uncured, nitrite-free)
- 3-4 sprigs of thyme or 2 teaspoons of dried thyme
- 1 cup milk
- ½ cup heavy cream
- 2 teaspoons white pepper
- bacon drippings
- green onion for garnish
- Add bacon (preferably nitrite-free) a half of a head of peeled garlic and 3-4 sprigs of thyme to a baking pan and roast for 35 minutes at 350 degrees until the garlic has browned and the bacon is perfectly crispy. (Rotate the pan 15 minutes into cooking.)
- While the bacon and garlic are roasting in the oven, peel the red potatoes but leave a little skin on each.
- Add salt, slice the remaining garlic and add to water and bring to a boil on high temperature. The potatoes should boil until they are perfectly tender and fall apart when pricked with a fork. Once the potatoes are cooked, use a colander to drain the water.
- Return potatoes to medium heat and simmer them in milk, cream, salt to taste and white pepper stirring the potatoes to mix them with the milk.
- Once the milk has reduced and has been absorbed fully remove from the heat.
- Crumble up the bacon, pull apart the roasted garlic and slide the thyme from its stem. Add to potatoes. Drizzle the bacon drippings over the potatoes and mash the potatoes to your liking. Mix well making sure to incorporate thoroughly.
- Garnish with green onion or leftover bacon.
PUMPKIN LENTIL SOUP – DAL FRY
I traveled to Canada in 2010 to attend technical training and prepare for a class that I was scheduled to teach that year. While I was there, I met so many interesting people and became fascinated with the Canadian culture, landscape, diversity, architecture, language and its amazing food. Canada, did you know you are the reason I discovered another of my first loves?
THIS ALREADY DELIGHTFUL LENTIL SOUP IS COMBINED WITH PUMPKIN!
Well, one day the instructors all went out for lunch and we arrived at what appeared to be an underground mall. It stretches miles as an underworld of commerce and you got it- FOOD! So I lined up behind one of the instructors at a food stand that was selling some odoriffic food and I saw rice. I love rice. I know rice, ok? Puerto Ricans know about rice. (hand on hip, neck swivel and index finger wave). So I ordered the only thing I could pronounce and that was “Butter Chicken”. Okay why not? I love butter and I’ll try anything once. Well, can I just say that “Butter Chicken” did not have “butter” but it was magical and we did THE DANCE and made memories that have lasted a lifetime. I’m sitting there, in the midst of a group of other instructors but for a moment I was alone. And in that singular moment it was just my taste buds experiencing spices and layers and layers of rich, exotic flavors that rocked my world.
Where has this food been all my life????
Then it was served on this fluffy, delicate, aromatic rice. Dude, this was my new favorite food, fer sure.
FUNUGREEK LEAVES ADD SUCH A NICE HEARTY AROMA TO THE PUMPKIN LENTIL SOUP.
When I got back to Boca, I raved about this new “Butter Chicken” discovery to my hubby who apparently had discovered Indian food before but never shared the love. Hmmf! Anyway, I Yelped the closest Indian restaurant and found this cute little quaint restaurant in East Boca called Curries and More where we got our Indian on! That was our date night spot and we tried naan bread, masalas, curries, mango lassi, chutneys. It was truly a new foodie love affair that we both got to experience. This food is so rich, flavorful and diverse. The layers of flavor in each dish slayed me every time. Just picture a spoonful of Chicken Tikka Masala going in my mouth, whereupon I immediately close my eyes tightly and take a deep sigh, then let out a grunt shamelessly. MMmmm. Mhmmm. The food was served in these cute little pots. There wasn’t anything I didn’t love about that place.
TO SPEED UP THE COOKING PROCESS, IT’S BEST TO SOAK THE LENTILS OVERNIGHT.
…..They closed down though (sobs..sniffle..wipe) but that’s ok cause earlier this year I finally got the courage to start cooking this amazing stuff instead of buying the Butter Chicken in a jar. I mean really, the layers of flavor in this simple meal seemed to me impossible to achieve, right? I’d think you’d need to have a heritage level culinary skill set that was passed down from 10 generations, or a cherished family handed-down antique chest of exotic Indian spices and recipes to be able to cook this magically. Right?
Nope.
All you need is passion. Passion and the desire to create the most delicious, warm your soul, curl your feet, tickle your stomach kind of food. Which apparently I have P-L-E-N-T-Y of. 
After overcoming my baking fears last year (look out for a future post on this), nothing really scares me in the kitchen. I’ll tackle anything and Master it. Booyah!
THANKS TO MY FRIEND OVER AT THE COOKING JAR, I AM IN LOVE WITH MY PRESSURE COOKER. THESE LENTILS WERE DONE IN 15 MINUTES!
So what did I do to achieve this mastery level of Indian cookmanship, if you will?
Google of course! Oh, did you think I flew to India and enrolled in a culinary institute? I wish, but Google did me good.
I did the research found several amazing recipes which I nipped and tucked and my Indian culinary journey got a jumpstart.
FIRST YOU FRY THE MUSTARD AND CUMIN SEEDS UNTIL THEY START POPPING.
So I’ve made naan breads, Chicken Korma, Butter Chicken, Chicken Tikka Masala and Dal Fry. <–That right there is my favorite. Dal is a type of lentil that you cook and it breaks down into a bit of a mushy consistency. The British could consider it “mushy peas” of sorts.
YOU’LL SAUTE THE ONIONS THEN ADD THE GARLIC/GINGER PASTE AND TOMATOES.
The first time I attempted the Dal Fry, my overeager self didn’t have all of the spices so I improvised. (I’m good at that!) And..it still came out amazing. But after Randy took me to see The Hundred Foot Journey (<–go see this movie asap!!)3 weeks ago, I decided to take this thing to a whole ‘notha level. (Side note: my hubby knows what I like Or does he know me soo well that he predicted I would go ham and buy up all the spices I needed to keep the Indian food comin’?? Hmm. Whatever!) Heeheee. I went to the Little India Grocery in East Boca and did just that. Went ham! I even bought a pressure cooker which I swoon over whenever I use it. If you’re really serious about cooking Indian food you’re gonna need one of those and the following spices and stuff:
- Ghee (Indian type of clarified butter)
- Kasoori methi
- chora and moong dal (yellow and green lentils)
- basmati rice (aromatic rice)
- asafoetida
- garam masala
- kalonji seeds (onion seeds)
- cumin seeds
- black mustard seeds
- ginger paste
- garlic paste
- pressure cooker
- tandoori masala (a wonderful mix of spices)
- coriander seeds
- turmeric
- cardamom
- chili powder
And I’m sure there’s a lot more to be added but this is what I started with. When making the Dal Fry you can use any type of lentil, and I’ve even used split peas so it’s pretty versatile. To add an extra layer of flavor I added 16 oz of pumpkin. You can use canned pumpkin or cut up your pumpkin in chunks and roast in the oven until tender and mash.
ONCE THE SPICES, AROMATICS AND TOMATOES ARE COOKED YOU ADD THE PUMPKIN AND LENTILS OR DAL.
After I pressure cooked the lentils for 15 minutes I warmed up some ghee and fried the cumin and black mustard seeds. Then I sautéed the onion, added the garlic/ginger paste and tomatoes. Once these are cooked then you add the Dal (lentils) and pumpkin with more motherloving spices- turmeric, coriander, asafoetida! It just keeps getting better and better!
THE DAL HAS THIS WONDERFUL CREAMY, BUT THICK CONSISTENCY.
The fantastic odors that permeate your house can only be eclipsed by the actual taste of these rich, silky, complex flavored lentils. Split pea soup was my favorite but this Dal Fry is now the top runner. This is the like the Michael Jackson of split pea soups- if you will..lol..It has this distinctive fried, smoky taste and all the complex layers of spices.
I made it with Chicken Tikka Masala and homemade naan bread. Might as well go all the way. Cooking Indian food is quite a commitment and I really respect the love, patience and attention given to each recipe. If you can cook Indian food – you can cook! So on with it but be forewarned you will make a huge mess of your kitchen. I used over 22 ingredients in my Chicken Tikka Masala alone! And if you choose to boil your Dal in a saucepan be careful because it will boil over if there’s too much water in the pot. The first time I made the Dal in a regular 6-quart stock pot it took almost 4 hours for them to get to the right consistency (I didn’t soak them overnight) and it boiled over so bad that it spilled inside the vents of my oven door and I had to get Randy to take the whole door apart so I could clean 3 layers of glass! No bueno. Go the pressure cooker route, please, for me and enjoy some of the most aromatic, palette-pleasing food you can have. This recipe takes patience and time- you can’t rush it. You have to make sure the seeds have fried and the onions are cooked and make sure the tomatoes are tender. This is the perfect Sunday afternoon/evening dish. I can just hear your tastebuds begging me for this.
IF YOU LOVE BEANS OR SOUP LIKE I DO, YOU WILL ADORE THIS RECIPE!
Buen Provecho!
- 3 cups of lentils/dal
- 16 oz of roasted pumpkin
- 2 – 3 cups water (for pressure cooker)
- 2-3 tablespoons ghee or unsalted butter
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 large onion, chopped
- 2 tablespoons ginger garlic paste
- 2 medium sized tomatoes, chopped
- 1 tsp of turmeric powder
- 1 tsp of asafetida
- 1 tsp red chili powder
- 2 tsp funugreek/kasuri methi leaves
- 2 tbsp. chopped cilantro
- salt to taste
- 11/2 cups of water
- Soak the lentils overnight then add the lentils to the pressure cook and cook according to manufacturer’s instructions. You can also boil in large heavy-bottom pot but may take 1-2 hours.
- Once the lentils are ready they should be mushy and well blended where they have no shape.
- Bring a pan to medium heat and add the butter or ghee. Once the butter/ghee has melted, add the cumin and mustard seeds until they start popping.
- Add the onions and cook until transparent.
- Add the ginger-garlic paste and the turmeric, asafoetida and fry for 60 seconds.
- Add the tomatoes and cook for about 5 minutes until the tomatoes are tender and breaking down.
- Add the lentils and pumpkin and stir to incorporate them thoroughly.
- Add the water and continue to simmer for another 3 minutes.
- Consistency should be thick and creamy.
- Add the fenugreek leaves and stir.
- Garnish with cilantro leaves.