The wonderful Motif Magazine recently interviewed Gracie’s Executive Pastry Chef Melissa Denmark for their Food section, where she shared her recipe for Pumpkin Praline Semifreddo (and answers to fun questions like “If you could be any spice, which spice would you be?”!). You can read the full interview here, but look no further for the delicious recipe, which we’ve included right here on our blog.

Melissa told Motif, “I chose a pumpkin praline semifreddo, which is similar to a no-churn ice cream, because I want something that people are able to get their hands on during the season and it’s a flavor that is so nostalgic for so many people.”

Pumpkin Praline Semifreddo

Yield: 1 9 x 5″ loaf pan, serves 8

7 eggs, yolks & whites separated
1 cup granulated sugar
1/4 cup maple syrup
2 cups heavy cream
1 cup pumpkin puree
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp cardamom

Directions:
1. Place egg yolks in a stand mixer and whip on high until frothy.
2. Place maple syrup in a microwave safe container or small sauce pot and heat until it begins to bubble.
3. Slowly stream in the maple syrup while the egg yolks are whipping. Continue to whip until very pale and fluffy. Move into another bowl and set aside.
4. Clean and dry the mixing bowl thoroughly and add egg whites to the bowl. Whip on low until bubbles begin to form.
5. Slowly add the granulated sugar while whipping until all the sugar is added and mixture appears foamy.
6. Turn to high speed and whip until stiff peaks form.
7. In a large bowl, whisk spices into the pumpkin puree. Then, gently fold the whipped egg yolks into the pumpkin mixture.
8. Gently fold whipped egg whites into the mixture in three additions. Be careful not to overmix and deflate your semifreddo.
9. Clean and dry the mixing bowl thoroughly and whip heavy cream to medium peaks. Then fold it into the mixture in three additions.
10. Fold in chopped pecan praline (recipe below).
10. Line a 9×5″ loaf pan with plastic wrap, then pour in the semifreddo to fill the loaf pan.
11. Cover with plastic wrap and freeze overnight.
12. To serve, either unmold the semifreddo onto a plate, remove the plastic wrap and slice into 8 slices, or use an ice cream scoop and serve from the pan.

Pecan Praline
3/4 cup pecans
3 Tbsp dark brown sugar
1 Tbsp maple syrup
1/2 tsp salt

Directions:
1. Preheat oven to 325 degrees.
2. Mix everything together, place on a sheet pan lined with a silpat or parchment paper.
3. Bake for 20 minutes, stirring every 5 minutes or until pecans become fragrant and the sugar starts to bubble.
4. Cool completely before chopping to fold into your semifreddo.

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The post Pumpkin Praline Semifreddo appeared first on Gracie's Providence.

The post Blackberry Shrub Cocktail first appeared on Gracie's Providence.

The post Blackberry Shrub Cocktail appeared first on Gracie's Providence.

1.5oz Famous Grouse Scotch
1.5oz Cold Brewed Coffee
.5oz Averna Amaro

Combine in mixing glass, stir for 10-15 seconds, strain over a large ice cube in an old fashioned glass. Garnish with an orange peel.

The post Make It At Home: Cold Brew Coffee Cocktail! first appeared on Gracie's Providence.

The post Make It At Home: Cold Brew Coffee Cocktail! appeared first on Gracie's Providence.

Spring Onion Pistou

3 garlic cloves, super finely minced
2 cups fresh basil leaves (blanched)
2 cups green onion tops (blanched)
2 teaspoons salt
½ teaspoon cracked black pepper
1 cup olive oil

In a blender or food processor, add garlic, blanched green onion tops and basil, salt and pepper and blend. Slowly add the oil and blend till chunky smooth.

The post Spring Onion Pistou first appeared on Gracie's Providence.

The post Spring Onion Pistou appeared first on Gracie's Providence.

3 3/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon malt powder
2 teaspoons salt
1 tablespoon dry active yeast
1/4 cup honey, plus more for glazing
3 cups beer at room temperature (see note)
1 tablespoon butter

Combine flours, malt powder, salt, and yeast in a mixing bowl fitted with a dough hook attachment.
Add the honey and most of the beer. Begin mixing on first speed, adding more beer slowly until the flour is fully hydrated.
Switch to second speed and add the butter. Mix until it is fully combined.
Continue mixing until an elastic dough forms. You are looking for the dough to spring back a little when you pull on it and it does not break.
When the dough is finished mixing, cover the bowl tightly. Allow to proof for 1-2 hours.
When the dough has doubled in size and springs back upon contact, divide into two, one-pound loaves, or smaller rolls.
Shape into tight balls and place on a greased sheet pan. Cover with a cloth or plastic wrap.
Allow to proof for about 2 hours.
Score the bread before baking at 350 degrees for 15 minutes. Take the bread out and glaze with honey using a pastry brush.
Bake for another 5-8 minutes, or until it reaches an internal temperature of 200 degrees.
Cool completely before slicing.

The post Honey Glazed Beer Bread first appeared on Gracie's Providence.

The post Honey Glazed Beer Bread appeared first on Gracie's Providence.

This recipe makes a nice appetizer or quick snack for unexpected company. The melted cheese and fresh mushrooms work well together, and it is easy to adapt this to work with ingredients you may already have on hand. 

• Pullman Loaf of Brioche or Pain de Mie – 1/3
• Maitake Mushrooms, Fresh – 1/2 lb
• Fontina Cheese, Shaved – 1/2 cup
• Olive Oil – 1/2 teaspoon
• Scallions, Sliced Thinly on Bias – 1/4 cup
• Butter – 1/4 cup
• Salt – as needed
• Black Pepper, Fresh Ground – as needed

For the brioche

Trim the crust off of the brioche and cut into 12 uniform rectangular pieces. In a non-stick pan melt butter until browned. Add in bread and cook until golden brown on both sides, season with salt and pepper. Lay the toasted brioche onto a dry sheet pan and reserve until needed.

For the mushrooms

Trim bottoms off mushrooms and cut into similar size as brioche. In a sauté pan, sear mushrooms on high heat with a drizzle of olive oil, season with salt and pepper. Cook until they have caramelized. Reserve mushrooms on a dry sheet pan, until needed.

To finish

Layer mushrooms on the toasted brioche. Follow with shaved Fontina cheese. Transfer toast into the oven and pull out once cheese has melted. Finish with shaved scallions and drizzle with olive oil. Enjoy!

The post Maitake Mushroom Toast first appeared on Gracie's Providence.

The post Maitake Mushroom Toast appeared first on Gracie's Providence.

Crème Fraîche Panna Cotta

Serve this Crème Fraîche Panna Cotta with spiced carrot cake, candied walnuts, golden raisin mostarda, and walnut-ginger ice cream to leave even the pickiest of your dinner guests delighted. This recipe is a four in one, so don’t get overwhelmed. Just take it one part at a time. 

Yield: 6 servings

Ingredients

• Gelatin – 3 sheets                      
• Crème fraîche – 1 1/4 cups (260g)          
• Heavy Cream – 1 13 cups (312g)             
• Sugar – 1/2 cup (100g)                      

Method

• Bloom the gelatin in cold water. Once bloomed, squeeze out the excess water from the gelatin, set aside.
• In a small pot, heat the heavy cream and sugar until the sugar has dissolved and the cream begins to steam. Remove from heat.
• Add the gelatin to the hot cream off the heat. Whisk well to incorporate.
• Add the crème fraîche and whisk until smooth.
• Pour into jars, filling halfway.
• Allow the panna cotta to set in the refrigerator for at least 3 hours or overnight.

Spiced Carrot Cake

• Eggs, room temperature          2
• Vegetable Oil – 2/3 cup (150g)                                  
• vanilla extract – 1 teaspoon                      
• All purpose flour – 1 cup (125g)                   
• baking powder – 1 teaspoon     
• baking soda – ½ teaspoon
• cinnamon – 1 teaspoon
• ground ginger – ½ teaspoon
• clove – ¼ teaspoon
• carrot, grated – 1 cup (165g)                          

Method

• Add the grated carrot and fold to combine.
• Sift together the dry ingredients. By hand, fold in the sifted dry ingredients with a rubber spatula until combined.
• Stream in oil and vanilla extract on low speed.
• Using a mixer, whip the eggs and sugar to full volume, about 5 minutes on high speed.
• Preheat the oven to 350 degrees. Line a quarter sheet pan with parchment and grease with butter to prevent sticking.
• Pour into prepared sheet pan.
• Bake at 350 degrees for about 25 minutes.
• Once cool, cut into desired shapes or tear into organically shaped pieces. Store in an airtight container until ready to serve.

Golden Raisin Mostarda

• Golden Raisins – 1 cup
• White Wine – ¼ cup
• sugar – 1 cup
• mustard seeds – 1 teaspoon
• salt – ¼ teaspoon

Method

• Bring the white wine, sugar, mustard seeds, and salt to a boil.
• Add the golden raisins, reduce to a simmer, and cook for 2-3 minutes until raisins begin to plump.
• Transfer into a bowl and allow raisins to cool in the liquid.

Candied Walnuts

• Walnuts – 1/2 cup (100g)                     
• Vanilla extract – 1 teaspoon
• Light brown sugar – 1/4 cup (50g)     
• Sea salt – ¼ teaspoon

Method

• Preheat the oven to 350 degrees.
• Toss everything together until the walnuts are fully coated in brown sugar.
• Bake for 15 minutes, stirring the nuts every 5 minutes to ensure even baking.

Assembly

• Place two pieces of spiced carrot cake onto chilled panna cotta.
• Add a spoonful of golden raisin mostarda.
• Scatter several candied walnuts over the top. Enjoy!

The post Crème Fraîche Panna Cotta first appeared on Gracie's Providence.

The post Crème Fraîche Panna Cotta appeared first on Gracie's Providence.

Grapefruit Pudding Cake

Yield: 9 servings

This dessert can be enjoyed year round, but is a personal favorite in the winter. Served warm, these pudding cakes are a creamy yet light, and pair wonderfully with Hachiya persimmon. The grapefruit can be easily substituted for lemon or lime, as well.

Ingredients:

Eggs, separated – 2

Sugar – 1/2 cup plus 1 Tablespoon (114g)

Buttermilk – 1/4 cup (56g)

Grapefruit Zest – 1 grapefruit

Grapefruit Juice – 2/3 cup (140g)

All-purpose Flour – 1/3 cup plus 1 Tablespoon (56g)

Salt – 1/4 teaspoon

Directions:

• Preheat the oven to 325°F. Coat 9 aluminum ramekins with melted butter and sugar and place in a baking pan.
• Whip the egg whites and half the sugar to stiff peaks.
• In a small bowl, whisk together the remaining ingredients until smooth.
• Carefully fold the whites into the grapefruit mixture in 3 additions. Careful not to over mix.
• Pour the batter evenly, filling each ramekin ¾ full. Batter will be thick but pour-able.
• Fill the baking pan ½ inch high with hot water. Cover with foil and bake for 20 minutes.
• Uncover and bake for another 10 minutes.
• Remove from the water bath and cool for 5 minutes. Invert to unmold the cakes from the ramekins, and serve warm.

The post Grapefruit Pudding Cake first appeared on Gracie's Providence.

The post Grapefruit Pudding Cake appeared first on Gracie's Providence.

The post Peach and Rhubarb Tart first appeared on Gracie's Providence.

The post Peach and Rhubarb Tart appeared first on Gracie's Providence.

Winter Cocktail Recipe: The Handwarmer

Handwarmer – photo by JWessel Photography

The post Winter Cocktail Recipe: The Handwarmer first appeared on Gracie's Providence.

The post Winter Cocktail Recipe: The Handwarmer appeared first on Gracie's Providence.