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Pumpkin Fudge

Reviewed: Nov. 2, 2014
I was about to give this a really poor rating. I made this exactly as written. After 4 hours chilling, it was a large sticky mess, with the (heavy good quality) foil stuck to it. I planned to serve this at a party, so painstakingly removed the foil, piece by piece. I was able to cut it somewhat, but my friends and I laughed about it and called it "pumpkin poi" because you had to scoop the gooey caramel-like substance and eat it with your fingers. I thought it was a terrible recipe. The next morning, inexplicably, the leftover poi had turned to fudge. You could cut it and pick it up and it was lovely. Important advice: make this one day ahead of time!
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Individual Beef Wellingtons

Reviewed: Mar. 10, 2012
Great recipe! I never was able to get a "paste" out of those mushrooms, though, so they went into the food processor. I made these as appetizers, with each piece of tenderloin individually wrapped. When I rolled out the pastry, I cut it into 16 squares, put a dollop of the mushroom mix on each, and placed the beef on top of that. Then I then wet the edges of the pastry and pulled them to seal. Then I placed it on the baking sheet seam side down. I'd sauteed the beef pieces a bit because none of my guests like rare meat. When they were done, the beef was well done, but very tender.
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