Every major holiday on the calendar seems to culminate in a meal and usually one of epic proportion. From a Fourth of July cookout to Thanksgiving turkey dinner, friends and family gather around the holiday table at someone's home and the majority of the work, by default, tends to fall upon that person or family. Out of respect for these Holiday Hosts and Hostesses who take it upon themselves to entertain and feed the masses this Holiday Season, it's important to keep in mind the etiquette of being a Gracious Holiday Guest.I recently spoke with some friends who love to entertain and often host holiday family dinners. Under the veil of anonymity, they agreed to share some of their biggest pet peeves and offered suggestions on "good guesting":1.) Avoid placing multiple calls to your Host or Hostess in the hours before the meal. In the hours and crucial last minutes before the holiday meal hits the table, your Host or Hostess is most likely in the kitchen figuring out how to make gravy for the first time, trying to use the fire extinguisher or dealing with another culinary calamity. So if you need directions to the house, crank up that GPS on your phone or call another guest at the dinner. A quick call to see if you can pick anything up on your way over is always appreciated but don't be offended if your call goes straight to voice mail. "One of my dear friends would always want to chat with me on the phone on her drive over to my house for our holiday meal. I politely had to tell her I was trying to deal with some last minute issues and her feelings were hurt." It's best to be considerate and save chit chat for the dessert course and/or the day after.2.) When bringing wine to a holiday gathering, don't be hurt if it doesn't make it to the holiday table. Your host or hostess most likely has all the wines for the evening already selected and possibly even decanted. If you would like to bring a special bottle to share that night, call or e-mail your Host/Hostess a day or so in advance and ask. They would probably greatly appreciate it just don't throw them a curve ball the evening of when everything has been carefully planned out. You also run the risk of that special wine getting lost in the stack of hostess gifts as one friend reports, "I once brought a bottle of 1982 Bordeaux to a holiday dinner and it was never opened and I never got it back!" Better to plan ahead than risk losing a gem of a bottle. However, if you really wanted to drink a particular wine that night, go ahead and open it, just don't leave that task to your Host or Hostess.3.) Don't expect to eat for days on the leftovers you bring home from your Host or Hostesses' house. After slaving at the stove for a few days in a row to create a Thanksgiving or other holiday feast, leftovers are in many ways the "Chef's reward." While it's always nice to send guests home with a little something, and its always flattering to be asked, don't expect to be making turkey sandwiches for the better part of the following week from those leftovers. "I once had guests show up at my house for Thanksgiving with their own 'super-sized' to-go containers," says one hostess. "They also brought a case of beer and took home the bottles they didn't drink rather than leaving them as a show of thanks. I was appalled!" So no matter how delicious the meal was, practice a little restraint in your expectations when it comes to the leftovers.4.) Always bring a little something for your Host or Hostess. If you've ever undertaken the arduous task of preparing a traditional holiday meal, you know the Herculean effort that is often involved. Sure your hostess might play it off like she rolled out of bed at noon and just "threw something together" but let me assure you, that is probably not the case. Aside from the food, the house also needs to look great, the table needs to be set and all family members need to look presentable before guests start to arrive. For those who have never assumed this task trust me, your Host and/or Hostess deserves some serious props! Something as simple as a small flower arrangement (never flowers that need to be arranged!); a bottle of wine or Champagne; or even a gift certificate for a manicure at a local spa all make very thoughtful gifts and you're sure to get invited back.5.) Don't drink too much. It's very easy to get caught up in all the holiday cheer and we've all probably been there once (ok, maybe twice). But please don't make the mistake of overindulging to the point your Host or Hostess needs to worry about you getting home safely. Don't get me wrong, tis the season to enjoy each other's company as well as a few drinks or glasses of wine, however you want to avoid a "Drunk Uncle" situation if you can (see video below). In order to avoid these episodes, you might have a talk with said family member before the big day and express how you feel about their past behavior. If you're feeling less confrontational, you could even assign another family member to keep tabs on them and make sure they get home safely.I hope these tips help to make your holiday season more cheerful and big thanks to all the fabulous Hostesses willing to share their advice. Are there any "pet peeves" you'd like to share? Please do so in the Comment section below and have a very Happy Holidays!Cheers,
Every major holiday on the calendar seems to culminate in a meal and usually one of epic proportion. From a Fourth of July cookout to Thanksgiving turkey dinner, friends and family gather around the holiday table at someone’s home and the majority of the work, by default, tends to fall upon that person or family. Sometimes the Host or Hostess willingly volunteers for the task, however, sometimes…not so much. Out of respect for our Holiday Hosts and Hostesses who so bravely take it upon themselves to entertain and feed the masses this Thanksgiving, it’s important to remember the etiquette of being a Gracious Holiday Guest.
I recently spoke with some friends who love to entertain and often host holiday family dinners. Under the veil of anonymity, they shared some of their biggest pet peeves and offered suggestions on “good guesting”:
1.) Avoid placing multiple calls to your Host or Hostess in the hours before the meal. In the hours and crucial last minutes before the holiday meal hits the table, your host or hostess is most likely in the kitchen figuring out how to make gravy for the first time, trying to use the fire extinguisher or dealing with another culinary calamity. So if you need directions to the house, crank up that GPS on your phone or call another guest at the dinner. A quick call to see if you can pick anything up on your way over is always appreciated but don’t be offended if your call goes straight to voice mail. “One of my dear friends would always want to chat on the phone on her drive over to my house for our holiday meal. I politely had to tell her I was trying to deal with some last minute issues and her feelings would be hurt.” Its best to be considerate and save chit chat for the dessert course and/or the day after.
2.) When bringing wine to a holiday gathering, don’t be hurt if it doesn’t make it to the holiday table. Your host or hostess most likely has all the wines for the evening already selected and possibly even decanted. If you would like to bring a special bottle to share that night, call or e-mail your host/hostess a day or so in advance and ask. They would probably greatly appreciate it just don’t throw them a curve ball the evening of when everything has been carefully planned out. You also run the risk of that special wine getting lost in the stack of hostess gifts as one friend reports, “I once brought a bottle of 1982 Bordeaux to a holiday dinner and it was never opened and I never got it back!” Better to plan ahead than risk losing a gem of a bottle. However, if you really wanted to drink a particular wine that night, go ahead and open it, just don’t leave that task to your host or hostess.
3.) Don’t expect to eat for days on the leftovers you bring home from your Host or Hostesses’ house. After slaving at the stove for a few days in a row to create a Thanksgiving or other holiday feast, leftovers are in many ways the “Chef’s reward.” While it’s always nice to send guests home with a little something, and its always flattering to be asked, don’t expect to be making turkey sandwiches for the better part of the following week from those leftovers. “I once had guests show up at my house for Thanksgiving with their own ‘super-sized’ to-go containers,” says one hostess. “They also brought a case of beer and took home the bottles they didn’t drink rather than leaving them as a show of thanks. I was appalled!” So no matter how delicious the meal was, practice a little restraint in your expectations when it comes to the leftovers.
4.) Always bring a little something for your Host or Hostess. If you’ve ever undertaken the arduous task of preparing a traditional holiday meal, you know the Herculean effort that is often involved. Sure your hostess might play it off like she rolled out of bed at noon and just “threw something together” but let me assure you, that is probably not the case. Aside from the food, the house also needs to look great, the table needs to be set and all family members need to look presentable before guests start to arrive. For those who have never assumed this task trust me, your Host and/or Hostess deserves some serious props! Something as simple as a small flower arrangement (never flowers that need to be arranged!); a bottle of wine or Champagne; or even a gift certificate for a manicure at a local spa all make very thoughtful gifts and you’re sure to get invited back.
5.) Don’t drink too much. It’s very easy to get caught up in all the holiday cheer and we’ve all probably been there once (ok, maybe twice). But please don’t make the mistake of overindulging to the point your Host or Hostess needs to worry about you getting home safely. Don’t get me wrong, tis the season to enjoy each other’s company as well as a few drinks or glasses of wine, however you want to avoid a “Drunk Uncle” type of situation if you can (see video). In order to avoid these episodes, have a talk with said family member before the big day and express how you feel about their behavior. Maybe even assign another family member to keep tabs on them and make sure they get home safely.
I hope these tips help to make your holiday season more cheerful and big thanks to all the Hostesses willing to share their advice. Are there any “pet peeves” you’d like to share? Please do so in the comment section below and have a very Happy Thanksgiving!
Cheers,
Thanksgiving is less than a week away - do you have your turkey recipe and wines all picked out? If not, never fear! The Glamorous Gourmet is here to help you out of your culinary quandary with some stellar Thanksgiving wine pairing recommendations and mouth watering turkey recipes.
So first, let's talk wine:Trying to find a wine to pair with such an extensive and diverse group of flavors can cause a common vinous affliction known as WPP aka Wine Pairing Paralysis. With the cacophony of flavors and textures involved in a meal designed to stuff you until bursting, what wine could possibly: (1) complement the meal, (2) appeal to a variety of palates and (3) not break the bank?
Here are a few tips and recommendations to help make the process of discovering a stellar Thanksgiving wine pairing a little easier:
When presented with dishes such as roasted turkey, caramelized onion and cornbread stuffing, cranberry compote, sweet potato casserole and Brussels sprouts that are all being served at the same meal, the best wines to select (and guests too I might add) are those that “play nicely with others.” Choose wines that are fruit-forward with a food-friendly acidity that will not only stimulate your taste buds but also “do no harm” to your already flavor filled meal. Hold off on tannic Cabernet Sauvignons or heavily oaked Chardonnays and opt instead for wines that are lighter in style, like the Badenhorst Secateurs Chenin Blanc ($14) from South Africa or, for reds, the King Estate Acrobat Pinot Noir ($18) from Oregon's Willamette Valley is a fabulous choice.
The same principles apply when trying to satisfy a variety of palates at your holiday gathering. Avoiding wines with harsh tannins and heavy oak influence is usually a good game plan. Select a fruity, approachable white wine or crisp, sparkling wine to appease your guests. While universally appealing, these wines will also complement the flavors in your meal. For whites, the Patient Cottat Sancerre Vielles Vignes ($22) from the Loire Valley is delightfully crisp and refreshing. For sparklers, the Schramsberg Blanc de Blancs ($34) from California's North Coast is an excellent choice or for Champagne we especially like Taittinger's Brut La Francaise ($44). If you do happen to have Cabernet lovers at your dinner, opt for one that's very fruit forward like the Round Pond Kith & Kin Cabernet Sauvignon ($30) from the Napa Valley.
We all know holidays like Thanksgiving can involve feeding a small army of family and friends; however, finding an appropriate wine to serve doesn’t have to break the bank. Choose wines from regions known for producing great values at reasonable prices and save your Classified Growth Bordeaux and California cult collectibles for another occasion! Stock up on your favorite value wines and have them on hand when guests drop by for some “holiday cheer.” Some of our favorites include Gruet's Brut Sparkling Wine ($14) from New Mexico, Charles Smith's Kung Fu Girl Riesling ($12) from Washington's Columbia Valley and Michele Chiarlo's Barbera d'Asti Le Orme ($15) from Italy's Piedmont region.
Also, if you're still not sure which turkey recipe to try, I'm happy to share two of my all time favorites that are sure to please a crowd. The first is a classic recipe from Chef Tyler Florence for Oven Roasted Turkey with Sage Butter. The sage butter is slathered over the bird and under the skin and makes this turkey the most beautiful shade of mahogany you have ever seen! Have your camera ready because you will be snapping photos right and left for the 'Gram.
After years of going through the trouble of brining my bird (what a mess!), I made this recipe one year and was hooked. In addition to creating beautiful color, the copious amount of butter also keeps the bird from drying out so you can bid brining buh-BYE! You can also still make gravy from the drippings, please see below for a wonderful gravy recipe.
If you do decide to make this turkey recipe, the Caramelized Onion and Cornbread Stuffing that pairs with it is also exceptional. I highly recommend cooking the stuffing inside the bird, there is just no substitute for the flavor that is infused by the magical turkey juices. In case all the delicious stuffing doesn't fit, be sure to have a buttered casserole dish on hand to bake the excess.
If you're looking for a bird that's a little different from the classic preparation, the Barefoot Contessa's Roast Turkey with Truffle Butter is simply out of this world! The white truffle butter enhances the flavor of the turkey so beautifully yet the bird never seems overly "truffled." My husband Steve is not the biggest truffle fan yet he loved this recipe. If you choose to make this turkey you also have to make Ina’s delicious Homemade Gravy which includes Cognac in addition to white wine, heavy cream and the drippings from the bird which all synergize to create pure and utter deliciousness! This gravy also works well with the aforementioned Oven Roasted Turkey with Sage Butter.
I hope you enjoy these Thanksgiving wine pairing recommendations and turkey recipes and Steve and I would also like to wish you a wonderful and blessed holiday.
Thanksgiving is less than a week away – do you have your turkey recipe and wine pairings all picked out? If not, never fear! The Glamorous Gourmet is here to help you out of your culinary quandary. First, let’s talk wine:
Trying to find a wine to pair with such an extensive and diverse group of flavors can cause a common vinous affliction known as WPP aka Wine Pairing Paralysis. With the cacophony of flavors and textures involved in a meal designed to stuff you until bursting, what wine could possibly (1) complement the meal, (2) appeal to a variety of palates and (3) not break the bank? Here are a few tips and recommendations to help make the process a little easier for Thanksgiving or any other holiday meal:
#1 When presented with dishes such as roasted turkey, caramelized onion and cornbread stuffing, cranberry compote, sweet potato casserole and Brussels sprouts at the same meal, the best wines to select (and guests too I might add) are those that “play nicely with others.” Choose wines that are fruit-forward with a food-friendly acidity that will not only stimulate your taste buds but “do no harm” to your already flavor filled meal. Hold off on tannic Cabernet Sauvignons or heavily oaked Chardonnays and opt instead for wines that are lighter in style like the 2012 Hahn Pinot Gris from Monterey, California ($14) or for reds, the Art + Farm’s The Messenger Red Wine Number One, NV ($16), also from California.
#2 The same principles apply when trying to satisfy a variety of palates at your holiday gathering. Avoiding wines with harsh tannins and heavy oak influence is usually a good game plan. Select a fruity, approachable Alsatian white wine or crisp, sparkling wine like Prosecco to appease your guests. While universally appealing, these wines will also complement the flavors in your meal beautifully. Try the Helfrich Gewürztraminer, Alsace, France, 2011 ($14) or the BiancaVigna Prosecco DOC, Veneto, Italy, NV ($15). For a red, try the elegant Copain “Les Voisins” Pinot Noir, 2010 ($42) from California’s Anderson Valley.
#3 We all know holidays like Thanksgiving can involve feeding a small army of family and friends; however, finding an appropriate wine to serve doesn’t have to break the bank. Choose wines from regions known for producing great values at reasonable prices and save your Classified Growth Bordeaux and California cult collectibles for another occasion! Stock up on your favorite value wines and have them on hand when guests drop by for some “holiday cheer.” Great examples include this duo from Domaine de Triennes, the Sainte Fleur Viognier, 2011 ($16) or for red, the St. Auguste, 2008 ($22) a blend of 50% Syrah, 40% Cabernet Sauvignon and 10% Merlot fermented in 2-6 year old barrels from Domaine Dujac in Burgundy.
Also, if you’re still not sure which turkey recipe to try, I’m happy to share two of my all time favorites that are sure to please a crowd. The first is a classic recipe from Chef Tyler Florence for Oven Roasted Turkey with Sage Butter. The sage butter is slathered over the bird and under the skin and makes this turkey the most beautiful shade of mahogany you have ever seen! Have your camera ready because you will be snapping photos right and left. After years of going through all the trouble of brining my bird, I made this recipe one year and was hooked. In addition to creating beautiful color, the copious amount of butter also keeps the bird from drying out so brining was no longer necessary. You can also still make gravy from the drippings, see below for a wonderful gravy recipe. If you do make this turkey recipe you must also make the Caramelized Onion and Cornbread Stuffing that pairs with it. It is mouth wateringly delicious and I highly recommend cooking the stuffing in the bird, there is just no substitute. In case all the delicious stuffing doesn’t fit, be sure to have a buttered casserole dish on hand to bake the excess.
If you’re looking for a bird that’s a little different from the classic preparation, The Barefoot Contessa’s Roast Turkey with Truffle Butter is simply out of this world! The white truffle butter enhances the flavor of the turkey so beautifully yet the bird never seems overly “truffled.” My husband Steve is not the biggest truffle fan and yet he loved this recipe. If you choose to make this turkey you also have to make the best gravy I’ve ever tasted, which is also an Ina Garten recipe. Her delicious Homemade Gravy includes Cognac in addition to white wine, heavy cream and the drippings from the bird which synergize to create pure deliciousness. This gravy also works well with the aforementioned Oven Roasted Turkey with Sage Butter.
I hope you enjoy these Thanksgiving wine pairing suggestions and recipes! All the wines mentioned in this post are available at The Wine Atelier and we’d be happy to consult with you on your Thanksgiving menu as well. You can always text or call 561.317.6663 with your food and/or wine pairing questions. Steve and I would also like to wish you a wonderful and blessed Thanksgiving.
Cheers,
If you’re like me and you just adore Halloween and entertaining have I got a recipe for you!
I saw this recipe for Severed Braciole Arm in Marina Sauce on “Nadia G’s Bitchin’ Halloween Special” last year and it is one of the few dishes I’ve ever made that I’ve described as simultaneously revolting and delicious. I have to admit I find Nadia’s quirky approach to food quite amusing as well as the cast of characters on her show “Bitchin’ Kitchen” including Panos, Hans and the mysterious Spice Agent. Although I hadn’t made any of her recipes before, when I saw this one I just couldn’t resist.
I followed the recipe to a tee except I used pre-made marinara sauce which definitely saved some time. I also added sliced almond “fingernails” which made the meaty, gory arm even more creepy. Although it looked positively hideous when it came out of the oven, it received rave reviews from my guests and there wasn’t a “fingernail” or crumb of “the arm” left at the end of the night!
There were other fun recipes featured on her Halloween special including Worm and Maggot Salad, Double-Decker Coffin Sandwiches and Creepy Bocconcini Eyeballs with Prosciutto “Flesh” & Blood Salsa but “the arm” was definitely the pièce de résistance! So if you’re entertaining this Halloween the Severed Braciole Arm in Marinara Sauce is sure to be a big hit and if you’re looking for a wine pairing, a big red like an Australian Shiraz or an Italian Dolcetto would be perfect. You can find the recipes by clicking on the titles above and I hope you have a Happy and Delicious Halloween!
Cheers,
Picture this: it's a sweltering, Summer day and you're looking for the perfect sweet treat to take the edge off the unbearable heat. Of course, it wouldn't hurt if this treat was also as pleasing to the eyes as it was to the palate and this delightful pink and green Strawberry Pistachio Semifreddo definitely fits the bill.
While this dessert may not fall into the "Fast & Fabulous" category, it is definitely worth every minute it takes to make it. The flavors of ripe, juicy, Summer strawberries complement the vibrant green, nutty pistachios beautifully. This dish is perfect for Summer entertaining since it can be made days ahead of time and simply unmolded and sliced right before serving.
Semifreddo means "half cold" in Italian and refers to a type of semi-frozen dessert which, in this case, walks the line between ice cream and frozen mousse. This recipe does not require an ice cream maker to prepare, but it does call for a bit of kitchen equipment including a hand mixer and/or stand mixer with a whisk attachment. Of course, you can always do these steps by hand but these two kitchen essentials will definitely cut down on the preparation time and save your arm as well.
Each layer of this dessert has its own unique flavor and texture: the strawberry layer is light and icy while the pistachio layer is thick and creamy. When eaten together, the two layers create a beautiful mouthfeel punctuated by the delightful crunch of the pistachios.
This beautiful, tasty dessert is definitely on the short list for Summer entertaining at Chez Miskew and I hope you enjoy it as much as we do! xo
Print Recipe"STRAWBERRY PISTACHIO SEMIFREDDO”
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 12
INGREDIENTS
1/2 cup unsalted, roasted, shelled pistachios
8 oz. ripe strawberries, hulled (approx. 2 cups)
1/2 cup plus 3 tablespoons sugar, divided
3 large egg yolks, room temperature
1 1/2 cups cold heavy cream
1/2 teaspoon pure vanilla extract
INSTRUCTIONS
Line a standard 5 x 9 inch loaf pan with plastic wrap, leaving a 2" overhang on all sides.
Pulse pistachios in a food processor until coarsely chopped. Transfer to a small bowl, do not wipe processor clean. Place strawberries and 3 tablespoons of the sugar in the processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on the solids to extract as much liquid as possible; discard solids.
Combine the egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water so that bottom of bowl is over the water but not touching it. Beat the mixture with a hand mixer on high speed until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water, making sure the bowl does not tip allowing ice water to seep into the egg yolk and sugar mixture; stir until mixture is very thick and cool, about 3 minutes.
Beat together cream and vanilla in the bowl of a stand mixer on med-hi speed using the whisk attachment until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze for at least 12 hours and up to 3 days.
To serve, peel plastic back from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch thick slices. Because the pistachio layer can be a bit softer than the strawberry layer, after removing the plastic wrap you can return the semifreddo to the loaf pan and slice it in the pan for prettier slices.
Picture this: it’s a sweltering, South Florida Summer day and you’re looking for just the right sweet treat to take the edge off the unbearable heat. Of course, it wouldn’t hurt if this treat was also as pleasing to the eye as it was to the palate and this delightful pink and green Strawberry Pistachio Semifreddo definitely fits the bill. While this dessert may not fall into the “Fast & Fabulous” category, it is definitely worth every minute it takes to make it. The flavors of ripe, juicy, Summer strawberries complement the vibrant green, nutty pistachios beautifully. This dish is perfect for Summer entertaining since it can be made days ahead of time and simply unmolded and sliced right before serving.
Semifreddo means “half cold” in Italian and refers to a type of semi-frozen dessert which, in this case, walks the line between ice cream and frozen mousse. This recipe does not require an ice cream maker to prepare but it does call for a bit of kitchen equipment including a hand mixer and/or stand mixer with a whisk attachment. Of course, you can always do these steps by hand but these two kitchen essentials will definitely cut down on the preparation time and save your arm as well.
Each layer of this dessert has its own unique flavor and texture: the strawberry layer is light and icy while the pistachio layer is thick and creamy. When eaten together, the two layers create a beautiful mouthfeel punctuated by the delightful crunch of the pistachios. This beautiful, tasty dessert is definitely on the short list for Summer entertaining at Chez Miskew. I hope you enjoy it as much as we did!
Cheers,
Strawberry Pistachio Semifreddo
adapted from Martha Stewart Living Magazine
1/2 cup unsalted, roasted, shelled pistachios
8 oz. ripe strawberries, hulled (approx. 2 cups)
1/2 cup plus 3 tablespoons sugar, divided
3 large egg yolks, room temperature
1 1/2 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Line a standard 5 x 9 inch loaf pan with plastic wrap, leaving a 2″ overhang on all sides. Pulse pistachios in a food processor until coarsely chopped. Transfer to a small bowl, do not wipe processor clean. Place strawberries and 3 tablespoons of the sugar in the processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on the solids to extract as much liquid as possible; discard solids.
Combine the egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water so that bottom of bowl is over the water but not touching it. Beat the mixture with a hand mixer on high speed until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water, making sure the bowl does not tip allowing ice water to seep into the egg yolk and sugar mixture; stir until mixture is very thick and cool, about 3 minutes.
Beat together cream and vanilla in the bowl of a stand mixer on med-hi speed using the whisk attachment until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze for at least 12 hours and up to 3 days. To serve, peel plastic back from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch thick slices. Because the pistachio layer can be a bit softer than the strawberry layer, after removing the plastic wrap you can return the semifreddo to the loaf pan and slice it in the pan for prettier slices. Serves 12
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