mrs kosmos

I would actually rate this 3.5 stars. It is thick and creamy like a mousse. I like the orange flavor, but I feel like it's missing something that can take it to 5 stars. I recently made Chef John's lemon poisset, which is very similar to this, and I like the lemon better because of the tanginess.

I took a lot of liberties with this recipe, so please take my comments with a grain of salt. I had bought an expensive vanilla ice cream that had blueberries in it. Even though it tasted great, my family refused to eat it because it was seedy and the texture bothered them. So I decided to re-invent it with this. My store didn't have cheesecake flavor pudding, so I went with vanilla. This was a huge hit. The strawberries hid the seediness of the original ice cream. It may have been me, but the filling didn't stick well to the crust. If I ever make this again, I'll leave the crust off. I think my family liked it better without it.

We liked this and will definitely make it again, though we will probably sub graham cracker for ginger snaps in the future since our family is not a huge fan of ginger snaps.

My family liked this, but didn't love it. But since my family doesn't love anything with chard (except for the chard and pecan pesto recipe on this site from Chef John, but you can only make so much of that), this is going in the regular rotation for when I get chard from the CSA (which is often).

Based on reviewer's suggestions, I reduced the rice to 1/2 C, used 1 C broth instead of water, used ground beef instead of lamb and reduced it to 3/4 lb, and reduced onion to 1/2 cup. I kept everything else the same, and the stuffing was still bland! I did like the hint of mustard in it. FYI, Those quantities yielded enough stuffing for 1.5 acorn squash. The recipe did not state to cover the dish before placing in the oven. After baking for 40 minutes, the stuffing dried out and the squash didn't really soften. I added a little water to the bottom of the pan, covered with foil and baked 20 minutes more. The squash was the perfect texture and the stuffing had moistened up a bit from the steam, but my son wouldn't eat it because it was too hard.

I decided to give this a whirl using Bob Red Mill's gluten-free baking flour, despite the fact that I knew it was unlikely to work since it is the gluten that gives puff pastry its wonderful texture. I am pleased to report that it does work! OK, maybe it's not as light and flaky as "real" puff pastry, but man, this is far and away the best recipe that I have found. Since it was a test, I only made 1/4 of the recipe and made the dough into veggie tarts as a main course for dinner. My family (only 3 of us!) gobbled it all up in one sitting and asked me to make it again the next day!