Hood

Rhonda saved my social butt freshman year in college. That was the year that the College-town bars were the place to be and the bouncers liked to have, if not believable photographs on the ID cards, at least believable birth dates. Enter Rhonda, a brown haired, brown eyed driver’s license lifted from someone’s big sister’s wallet. So maybe she was a little tall for me, 5’11 ain’t exactly 5’3”, but at least her ethnicity matched, and she was born in ’72.

There was only one problem with Rhonda-- she belonged to Kooky K. Still, I borrowed her frequently and once during a bout of very poor sportsmanship, took her home with me over winter break. Kooky K was pissed and I feel bad about that, but now that ten years have gone by, I think my punishment is just—no one cards me at all anymore. And I’m not even thirty. But just in case the anger is still there...

HOOD HOLIDAY CONTEST (for Kooky)

The Rules: This contest is only open to legal U.S. residents of Massachusetts who are 18 years of age or older at the time of the contest entry. Submitted recipes must include use of one or more Hood Holiday products (EggNog, Instant Whipped Cream, Sour Cream and/or Cream). All judging and determination will be based on the following criteria: taste (40%); originality (20%); clarity of recipe instructions (20%) and ease of preparation (20%).

The Prize: Grand Prize (1) Winner will receive a 2-night, 3-day vacation package for four (4) people at The Balsams Resort in Dixville Notch, New Hampshire. The package will include accommodations for four people, a menu breakfast and dinner for four, and free and unlimited use of all Hotel and ski area facilities (Approximate Retail Value: $2,500) Five (5) Honorable Mention Winners will each receive a $200 Gift Cheque.

The Entry: "Pumpkin Eggnog Panna Cotta"

Ingredient List:

1 3/4 cups Hood Golden Eggnog
2 cups canned pumpkin
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup water
1 cup heavy cream
2/3 cup sugar
1 can Hood instant whipped cream
6 sprigs of mint for garnish


How to prepare:

Purée eggnog with pumpkin in a blender until smooth. Sprinkle gelatin over water in a small bowl and let stand 1 minute until it softens. Meanwhile, heat cream and sugar in a saucepan over medium heat, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir gelatin-cream mixture and pumpkin-eggnog mixture together, pour into 6 six-ounce ramekins or non-reactive molds and chill, covered, until firm, at least 8 hours.

To serve panna cottas, run a thin knife along edge of molds to loosen and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Serve with instant whipped cream coiled in a decorative mound on top of the panna cottas. Garnish with a mint sprig.

Serves 6