This a quick and easy appetizer that can be thrown together in about 20 minutes, and can be made up to a week ahead of time. It is easy to assemble and has an elegant appearance that lead your guests to believe you spent a lot more time and energy on it then you did! The combination of pumpkin, pecans, and cherries with a generous amount of spices make this perfect for the holiday season!
INGREDIENTS:
2 8oz pkgs of cream cheese room temperature
1/2 can pumpkin purée
1 cup sugar
2 cups dried bing cherries
2 cups pecans
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
Orange zest
Assorted crackers for serving, I have found that water crackers and thin cracker bread seem to be the favorite accompaniments.
METHOD:
1. Line the inside of a medium bowl with plastic wrap
2. Place 1 package of cream cheese into a bowl and mix with a mixer until smooth.
3. Add 1/2 cup of sugar and orange zest to the cream cheese and mix until smooth.
4. In the bottom of the plastic lined bowl sprinkle some cherries and pecans (this will be the top of your torta so you can place them in a design or just mix them together)
5. Place 1/3 of the cream cheese mixture over top of the cherries and pecans and spread out to the edges, and smooth into an even layer.
6. Place the remainder of the cream cheese mixture into a separate bowl for use later.
7. Place the second package of cream cheese into the mixing bowl and mix until smooth.
8. Add the 1/2 can of pumpkin, 1/2 cup sugar, and spices and mix until smooth.
9. Place 1/2 of the pumpkin mixture into the glass bowl on top of the cream cheese layer and spread smooth into an even layer.
10. Sprinkle 1/2 of the remaining pecans on top of the pumpkin cream cheese mixture.
11. Spread the remainder of the cream cheese-orange mixture on top of the pecans and spread into a smooth even layer.
12. Sprinkle the remainder of the bing cherries on top of the cream cheese mixture.
13. Spread the remainder of the pumpkin cream cheese mixture on top of cherries and spread smooth.
14. Sprinkle the remainder of the pecans on top of the pumpkin cream cheese layer.
15. Cover with plastic wrap and place into the fridge to firm up.
16. To serve remove the plastic wrap and invert onto a platter. Carefully peel back the plastic wrap from the torta. Serve with crackers and enjoy!
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.
Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
Viaggio Yacht Charter – Captain Trig in SE Alaska
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
