Photo: California Milk Advisory BoardFrom: Chef Jose Luis Ugalde. Yield: 12 servings.
1 pumpkin (about 3 lb.), seeded and quartered
pinch of salt
2 Tbsp. light brown sugar, plus ¾ cup for caramelizing
1 qt. heavy cream
½ tsp. ground cinnam...
Photo: California WalnutsFrom: Patrick Mulvaney, Culinary Specialists Catering and Mulvaney’s B&L, Sacramento. Yield: 6 servings.
6 small sugar pumpkins (12-16 oz. each, about 4” diameter), to be used as decorative bowls*
¾ cup sugar
1 tsp...
White tablecloths, sparkling silver and gleaming chandeliers are so yesterday. By now, Americans have seen it all, and they no longer want to get dressed up just to eat out. Hell, most of their meals are eaten in restaurants. What they want is...
Photo: Jack Allen’s KitchenFrom: Chef Jack Gilmore, Jack Allen’s Kitchen, Austin, TX. Yield: 1 tart.
Crust:
1 cup graham cracker crumbs
¼ cup pecans, ground
2 oz. butter, melted
1 Tbsp. sugar
Goat Cheese Filling:
8 oz. cream cheese, so...