How to Pumpkin Chocolate Slab Pie / Shredded Brussels Sprout Salad 11-14-20 Lisa's Recipe of the Day
Channel: Hostess Coach
Date: 18/11/2020

OOPS! Don't Drop that Egg.  Things happen. Lisa is going to show you how to make a Pumpkin Chocolate Slab Pie that is out of this world. Get your taste buds ready. Followed by a Shredded Brussels Sprout Salad that everyone will love.  This salad is so delicious and a twist on a salad!  

Pumpkin-Chocolate Slab Pie

For the Crust:
1 9-ounce package chocolate wafer cookies
1/2 cup granulated sugar (I usually use less)
1/2 teaspoon salt
10 tablespoons unsalted butter, melted

For the Filling and Topping:
1 pound dark chocolate, finely chopped (About 2.5 cups depends how you chop it up)
4 1/4 cups heavy cream
1 28-ounce can pure pumpkin puree
1/2 cup granulated sugar
5 large eggs
1 1/2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 tablespoons confectioners' sugar
Crushed chocolate wafer cookies, for topping

Directions
Make the crust: Preheat the oven to 350˚ F. Combine the cookies, granulated sugar and salt in a food processor. Pulse until finely ground, then add the melted butter and pulse again until the mixture looks like wet sand. Transfer to an 11-by-17-inch rimmed baking sheet and press the mixture evenly into the bottom and up the sides. Bake until set and crisp, about 12 minutes. Transfer to a rack and let cool completely.
Make the filling: Place the chocolate in a large bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until steaming. Pour the cream over the chocolate and let stand until most of the chocolate melts, about 10 minutes, then gently stir until smooth. Spread the chocolate evenly over the bottom of the crust; let set, about 10 minutes. 
Meanwhile, whisk 2 1/2 cups heavy cream, the pumpkin puree, granulated sugar, eggs, pie spice, vanilla and salt in a large bowl. Strain through a fine-mesh sieve into a separate bowl and pour over the chocolate layer. Bake until the pumpkin is set around the edges and puffs slightly in the middle, about 25 minutes. Transfer to the rack and let cool 20 minutes, then refrigerate until completely cooled, at least 2 hours. 
Make the topping: Beat the remaining 3/4 cup heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form. Cut the pie into 15 squares. Dollop some whipped cream onto each square and sprinkle with crushed cookies. 

Inspiration recipe:  https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-chocolate-slab-pie-9427401

Shaved Brussel Sprout Salad with Pomegranate Seeds
Ingredients
1 pound Brussels Sprouts
1 bunch Tuscan kale stemmed and leaves thinly sliced (I used Spinach)
1 lemon juiced
2-3 tablespoons red wine vinegar (I added balsamic vinegar)
½ cup olive oil
2 tablespoons minced shallot
3 cloves garlic minced
Coarse salt and freshly cracked black pepper to taste
½ cup pomegranate seeds
1 avocado diced
1 cup candied walnuts chopped (I have also used candied pecans)
Shaved Parmesan cheese for garnish

Instructions
Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
Pour the dressing over the Brussels sprouts and kale and toss to coat well. Sprinkle the pomegranate seeds, avocado, candied walnuts and parmesan cheese over the salad and toss to combine.

Notes
You can shave the Brussels sprouts on a mandolin, in a food processor or with a good old fashion knife! Any way you cut it, just make sure they are super thin. This is a live recording from Facebook Live and Instagram Live.

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Inspiration recipe.   https://whatsgabycooking.com/shredded-brussels-sprouts-salad/