Marsala Mascarpone Tartlets = Holiday Dessert

Marsala Mascarpone Tartlets are the answer to serving a light and simple dessert over the holidays. 

All you need to do is stock your pantry with a few essential ingredients, use a minimal amount of elbow grease and you’re ready.

Next thing you know you’ll be the sweet envy of your holiday guests! 

Here’s your recipe.

Ingredients

1 tub of mascarpone cheese
1 Tbls of Marsala
1 package of miniature tart shells
Fruit to garnish

Process

Lay 12 tart shells side by side on your countertop. Set aside. In a small bowl combine the mascarpone and marsala and mix to incorporate. 

Spoon 1-2 teaspoons of mascarpone mixture into each tart shell.

Garnish with your favorite fruit. Yields up to 12 miniature tartlet shells.

Note: Miniature tartlet shells can be found at your local market or speciality markets like World Market.

Roasted Cauliflower — A Holiday Side

Roasted cauliflower just makes everything better! But don’t take my word for it. Check out this simple recipe with only 4 ingredients.

It’s one of my favorites and a go-to for any everyday meal; not too mention for your holiday dining. It’s the perfect side dish!

Here’s your recipe.

Ingredients

4C of cauliflower florets, w/ 1-2” stem
1⁄4-1/2 C extra virgin olive oil
3tsp of kosher salt
1 1/2tsp of freshly ground pepper

Process

Preheat oven 350°

Rinse, clean and gently dry the cauliflower. In a large bowl, toss cauliflower with a 1⁄4 C of olive oil. If broccoli seems dry drizzle a little more until florets are moist.

Sprinkle the salt and pepper over the florets. Mix thoroughly.

Evenly distribute cauliflower florets on a baking sheet.

Pop into oven, middle shelf center.

Roast florets for 30 to 45 minutes or until vegetables are soft and caramelized. Take out of oven and cool. Arrange florets on a plate and serve.

Cauliflower can be stored refrigerated for up to 3 days. Yields 4 side servings.

Green Beans & Prosciutto Thanksgiving Side

This recipe is a Thanksgiving twist on green bean casserole; Green Beans & Prosciutto. My sister, Emily, introduced it to our family as a healthy alternative.

I was asked to re-publish it for your holiday table. It’s quick using simple techniques. And, as we say in our family, “It’s a keeper!” 

Here’s your recipe.

Ingredients

2 tsp extra virgin olive oil
4 very thin slices of prosciutto, julienne
1 of each: red, yellow, and orange bell peppers, sliced, seeded & julienne 
2 lbs. fresh green beans, blanched
1 - 2 Tbs pure maple syrup
Salt and pepper to taste
1/4 C pecans, rough chop & toasted

Process

Place a large sauté pan over medium high heat. Add olive oil and prosciutto and sauté until soft but not crisp. Remove from pan and place on paper towel to drain. Add peppers and sauté until just barely soft.

Add the beans and prosciutto to the peppers and sauté until heated through, season with salt and pepper to taste. Drizzle maple syrup to taste. Toss all ingredients together.

Place on serving plate and garnish with toasted pecans. Serve. Yields up to 8 side servings.

A Thanksgiving Side Dish: Sauté of Chard, Purple Kale & Broccoli Rabe

Cooking Thanksgiving dinner can be a whole lotta fun and often times a stressor of sorts; what to make (excluding the obvious), how to make it, will there be enough food, will everything come out at the same time etc…etc…etc…  Over the years I’ve made it a point to simplify. Which means someone else has the responsibility of cooking the turkey and I the sides.

So last night Mike walked in from the garden with an armful of greens; a veritable bouquet of Chard, Purple Kale & Broccoli Rabe. 

Gorgeous! The purple stems are purple kale.

Mike, who is a good cook himself (he cooks the turkey), proceeded to prep the greens for cooking by chopping the stems very small so that they would cook quickly.  

He then continued on to the leaves with a rough chop (bigger pieces than the stems). And put all the prepped greens into a sauté pan.

Then onto the stove it went.  

A Sauté of Greens is a fresh, simple and quick way to complement the Thanksgiving Day Dinner; no matter who cooks it!

Here’s the recipe.

Ingredients

1 lb of your favorite green, rough chop (stems optional - chopped very small)
1 Tbls of extra virgin olive oil
2 tsp of kosher salt
1/2 tsp of fresh ground pepper

Process

Turn your stove burner to medium high.  Place a large sauté pan on that burner and add olive oil.  While olive oil is heating add your greens and sprinkle salt and pepper on top.  Begin turning the greens over and over until they begin wilting. Once they have cooked down, turn the stove down to low, cover and cook for 5 to 10 more minutes or until greens soften but still have a crunch (yes you must test).  Once done ladle greens out into a bowl and serve immediately.  

Yields 6 side servings.

Halloween Decor

While I wouldn’t say I’m a Halloween lover there are a few things that I do like to keep in fashion around my house, Casa Pav.  And that is the decor that in itself demontrates the holiday.  

When I first began picking up pieces for my Halloween decor I had kids in mind.  My husband and I were working on the “task” of having children and I felt like I should start preparing by buying all sorts of fun holiday decor pieces.  Which goes right in line with my MO; not being too practical.  I was all about the surface decoration rather than the real inside preparedness of having a child.   

Living Room

Sadly, the kid thing didn’t work out for us.  However, the decor did and still does.  It’s sure not a replacement.  But it does make me feel good to have a few designated pieces of Halloween or that which demonstrates it placed around my home.  

Dining Room Table

Each piece has it’s place whether outside or inside.  One of my favorites is the candy corn man that sits outside greeting people when they visit.  Another is the witchy pumpkin cat that sits upon the counter in the guest bathroom.

Guest Bathroom

So, for not having a pure love for Halloween I think I’m doing pretty good.  I keep the decor simple; a little elegant and weirdly somewhat full of smiles.  

Happy Halloween from Casa Pav - sans kids!