Thanx for the heads up everyone.....

J

joanietoo

Well-known member
Cathy, I wish you were here too.....

Group seems to be deff 16 (No more, she cried)

I believe someone is bringing chip 'n dip and a salad (parents of one of the crew)

and one crew has offered to make a pumpkin pie and one a pumpkin cheese cake.....

so I am relieved about that...in case this does not pan out I have cheeses and green figs in syrup (a fav of mine from SA) and lovely ruby port to offer.....

Still feeling frantic but not as bad...got a 'do' on a yacht Friday night and then just was reminded that I asked 8 to dinner on Sat. night...

What is happening to me...seem to be Miss Forgetful these days and just not making personal lists...

Sat night I will start with a Delia Smith fav of mine Piedmont Peppers (YUM)

and do an old fashioned chicken (I'll use turkey) pie with mash and carrots and peas.

Salad

and try to make that frozen pumpkin torte from Charlie....

This dinner was intended to be WELL organized too......OH well,

I'll wing it best I can....

I love having folk over and they seem to enjoy even if there are big boobooos...like my new pup forgetting that the door is open to go outside....

Happy Thanksgiving to one and all...we have so much to be thankful for.

 
You're in my thoughts as well...

It will all be fine. I was thinking about potatoes...they could go either way...with different gravies-sauces. At this point, just study your pantry! What you've got WORKS! Almost everyone here has incredibly well stocked pantries! LOL!

 
that may be, but it's like buy Christmas presents in February.... ya gotta remember where it is! smileys/smile.gif

 
8 very lucky people. Something tells me that everyone who enjoys your hospitality is thrilled.

Just be sure to check the floor for puppy presence before they arrive.

 
Joanie, take a deep breath. It's great you have a plan B in mind. The important thing is

to enjoy your company and the rest will fall into place.

 
You'll do fine! Sounds like you have it all planned out and will even

have enough for leftovers!

 
Here it is Elenor--REC: Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping...

Frozen Pumpkin Mousse Torte With Caramel-Pecan Topping

Recipe By :Bon Appetit
Serving Size : 12

Crust:
3 cups pecans -- toasted (about 11 ounces)
1/2 cup packed brown sugar
3 tablespoons butter -- melted
Filling:
2 1/2 cups whipping cream -- chilled
1 cup packed brown sugar
8 large egg yolks
1 1/2 cups canned pumpkin
1/2 cup light corn syrup
3 tablespoons dark rum
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
1 1/2 cups pecan halves -- toasted (about 5 1/2 ounces)
1 17-ounce jar butterscotch caramel fudge sauce

For Crust: Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.

For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices. Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.

For Topping: Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight. Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.

 
Thanks, Charlie. Looks wonderful. I'm going to make it for Christmas. Sounds like I can

make it a week or so before and freeze it.

 
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