Parties That Cook Welcomes an Exciting New Partnership with Wilton

WiltonParties That Cook is now partnering with Chicago-based bakeware company, Wilton. We’re excited to put their fantastic products in the hands of all our guests!

I thought it just made sense to approach such an established, respected company with a partnership opportunity. But what I didn’t know, was that we actually have quite a history with Wilton. Back when PTC Founder & CEO, Bibby Gignilliat, was about 13 years old, she took a summer cake decorating class at Sears. The class — surprise! — was hosted by Wilton.

Wilton BakewareWilton has always been known for its fun cake molds and easy-to-follow decorating tips, among other things. For several weeks Bibby worked with Wilton, learning everything from basic frosting techniques to roses. Slowly but surely, she became known for a particular Winnie the Pooh cake.

“I learned how to frost the cake, and I have to say, it looked really professional,” Bibby explains. “The bakeware was so easy to use and the instructions were so helpful. For years, I would bring this cake everywhere and it was always a hit.”

In essence, Bibby’s experience with Wilton was one of influences that turned her on to the food industry years later. “I was passionate about the class and baking in general,” Gignilliat adds. They say if you want to know what you should be doing in life, just look at what you were drawn to in childhood… And there you have it.

Wilton KitchenWilton KitchenSoon, we’ll be using the awesome professional kitchens at the Wilton School of Cake Decorating & Confectionery Art for our corporate team building events and private cooking parties! PTC’s Chicago Manager, Brandy, only had the nicest things to say: “Wow – great space! Perfect for our events! It is between Naperville and Oakbrook — such a great location.” And word on the street is that the Wilton School Director, Sandy, could not be more delightful.

If you still can’t tell, we’re terribly excited about the partnership, eager to get to cookin’ in their kitchens, and only see great things in the future for both companies.

Tis the Season for a Holiday Pumpkin Recipe: Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble

I’d like to take a moment to introduce you to agruably the best holiday dessert imaginable. Scrap the pumpkin pie, ditch the spiced pears, drop that caramel apple and back away from that nutty candy bar. This Pumpkin and Pear Cheesecake Trifle with Salted Caramel and Nut Crumble is all you’ll need this holiday season! Friends, family, coworkers, and that weird neighbor of yours will all marvel at the delicate complexities of this fine dessert. Layers of flavor (no, not gum) and perfectly balanced textures all come together to create a bittersweet symphony.

Enjoy!

Pumpkin and Pear Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble
Similar sweet treats can also be found in our Dessert Recipe Library

Pumpkin and Pear Cheesecake TrifleIngredients
Salted Caramel (makes about 1 ½ cups):
2 cups granulated sugar
1/2 cup water
Pinch of cream of tartar
1 cinnamon stick
1 star anise
1 teaspoon fine sea salt
1 cup heavy cream
Ice bath if necessary

Sautéed Pears:
4 Bartlett pears, peeled and diced
1/4 cup unsalted butter
1/2 cup salted caramel sauce

Pumpkin Cheesecake Filling (makes 3 cups):
1 pound cream cheese, softened
1/3 cup light brown sugar
1 cup canned pumpkin
Hand/stand mixer
Piping bags if desired
Short stemmed glass of choice or mini cups and spoons for mini desserts

Nut Crumble:
1 cup whole almonds
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar
1/2 teaspoon kosher salt
4 Tablespoons butter, melted

Methods/Steps
Make Salted Caramel: Combine sugar, water, cream of tartar, cinnamon and star anise into a saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is dark amber brown, remove from heat and carefully add cream and salt. Simmer for 5 minutes. Pour into a bowl and with tongs remove cinnamon stick and star anise. Chill in refrigerator or set bowl over an ice bath to chill. Stir frequently to expedite chilling.

Sauté Pears: Using a vegetable peeler, peel and dice the pears into medium size dice. Heat butter in a sauté pan set over medium high heat. When the butter is melted and starting to foam up and turn brown, add the pears. Sauté for a couple minutes or until soft but not mushy. Stir in the salted caramel sauce and remove from heat. Set aside until ready to assemble trifle.

Make Pumpkin Cheesecake Filling: Place the cream cheese and brown sugar into a medium bowl or into the bowl of a stand mixer. Beat with mixer until smooth and airy, about 3-4 minutes. Add the pumpkin and continue to `beat until smooth. Chill mixture or place over an ice bath until ready to assemble or at least 15 minutes.

Make Nut Crumble: Pulse almonds, sugars, and salt in a food processor until coarsely chopped. With the food processor running, add melted butter and pulse until incorporated. The mixture should resemble rocky wet sand.

ASSEMBLY FOR MINI TRIFLES: Lay out the mini cups. Pour 1 tablespoon of the caramel sauce into each cup. Next, pipe or spoon about 3 tablespoons of the pumpkin filling onto the caramel. Follow with a heaping tablespoon of the sautéed pears then top with a tablespoon of the nut crumble. Serve immediately on a platter with mini spoons.

ASSEMBLY FOR ENTRÉE SIZE TRIFLES: Follow the technique for the mini trifles above but repeat the pattern to have 2 layers of all the ingredients. Place glasses onto a napkin lined plate and serve immediately.

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Serves/Makes
Makes 8 entrée size trifles and 16 mini trifles