Pumpkin Flan

Another pumpkin recipe. #Sorrynotsorry. 

But seriously, how amazing would this pumpkin flan be as the final note to an intimate Thanksgiving gathering? I can't even. It's elegant, lighter and far more imaginative than the standard pumpkin pie that we've all had about a million times throughout our lifetimes, am I right?

I love the idea of individual servings if your Thanksgiving table has say, 8 guests or less. Any more than that and you're just asking for a mild panic attack- and no one wants that. But for a smaller affair I think it's a fine idea. It makes people feel special when they receive their own fancy little dessert! 

Bonus: It's even easier to make than pumpkin pie! And since this is basically just a pumpkin pie filling of sorts minus the crust, no one will even miss the traditional standby. Plus, with a yummy built-in caramel sauce, your guests will surely shower you with ooohs and ahhhs.

I chose to decorate my pumpkin flan with pretty jewel-like pomegranate seeds, but don't stop there- fresh whipped cream and toasted pumpkin seeds would also make delightful accents to this dainty dessert.

serves 6

Ingredients

Cooking spray

1 cup sugar, divided

1 cup heavy cream

2 eggs

2 egg yolks

1 cup pureed or canned pumpkin

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. allspice

1/4 tsp. salt

Pomegranate seeds, for garnish (optional)

Instructions

1. Heat oven to 350 degrees. Spray six ramekins with nonstick cooking spray and arrange ramekins in a baking pan with high sides. 

2. Heat 1/2 cup of sugar in a small saucepan over medium-low heat, stirring often, until sugar caramelizes and turns dark brown, about 7-8 minutes. Working quickly so that sugar does not harden, divide caramel equally among ramekins.

3. Bring heavy cream to a simmer in a saucepan, then remove from heat and set aside. Add remaining 1/2 cup of sugar, eggs, egg yolks, pumpkin, vanilla, spices and salt to a medium sized bowl and mix until smooth. Slowly add hot cream to mixture, whisking until combined.

4. Divide filling evenly among ramekins and fill baking pan halfway with boiling water. Transfer baking pan to oven and bake until custard is just set, about 30 minutes. Remove from oven and allow to cool completely.

5. When flans have cooled, place a dessert plate on top of each ramekin and invert (carefully run a butter knife around the edge if flans do not slide out easily). Allow caramel syrup to pour over the top of each flan and garnish with pomegranate seeds if desired. 

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Roasted Fennel, Leek & Charred Lemon Stuffing

The holidays are quickly descending upon us, people. And while I am so filled with the spirit of the season that I can hardly contain myself, I also must admit that I can already feel that familiar sense of stress and anxiety that inevitably overwhelms us all at some point this time of year begin to creep its way into my being...I'd like to think that with each year I manage to handle it all with a little more grace and poise, but my mind is already churning over Thanksgiving travel plans, holiday baking strategies, Christmas gift ideas and my own wish list (hello, Vitamix!).

However, there is one thing I can check off my seemingly endless holiday to-do list, and that is my Thanksgiving stuffing recipe. Stuffing may be an afterthought to some people, but for me it is the absolute star of the show, especially when done right. Carbs are my weakness, so I have had a soft spot for this particular side dish for as long as I can remember. Every year I toy with a different stuffing recipe, but I'm so excited to share this one with you today, because folks, this one's a keeper.

I started with a bread of extraordinary quality- a Lemon Cracked Pepper Loaf from local bread purveyor Crazy Good Bread Co. It inspired me to create a recipe that would enhance its bold citrus flavor. If you like sourdough bread then you'll flip for this bread. Then I thought of the typical stuffing additions and elevated them slightly to make this stuffing extra special. I replaced onion with leeks, celery with fennel and plain button mushrooms with silky shiitakes. For a final touch I charred a lemon on the grill and squeezed the juice into the stuffing mixture before baking. This stuffing is vegetarian, but if you're inclined to add sausage as many people like to do, I recommend using one studded with fennel seeds to accent the roasted fennel. Enjoy, I know I will!

Ingredients
2 fennel bulbs, chopped
4 tbsp olive oil, divided
2 leeks, trimmed and chopped
4 cloves garlic, minced
1 cup shiitake mushrooms, sliced
2 tbsp fresh thyme, chopped
1 lemon
2 loaves day-old Crazy Good Bread Co. Lemon Cracked Pepper Bread, cubed
3 cups low sodium chicken stock
salt and freshly ground pepper, to taste

Instructions
1. Preheat oven to 350 degrees. Coat fennel with 1 tablespoon of olive oil and spread on a foil-lined baking sheet. Season with salt and pepper and roast, stirring occasionally, until fennel is lightly browned, approximately 30 minutes.
2. Meanwhile, heat remaining olive oil in a skillet over medium heat and add leeks. Cook until leeks begin to soften, approximately 3 minutes. Add garlic and mushrooms, season with salt and pepper and cook for an additional 2-3 minutes, stirring.
3. Zest lemon and set aside. Cut lemon in half and place each half on a hot grill pan, pulp side down. Grill until surface is charred, about 5 minutes.
4. Remove leek mixture from heat and transfer to a large bowl. Add roasted fennel, thyme, lemon zest, juice from charred lemon, bread cubes and stock. Stir to combine.
5. Transfer to a greased casserole dish, cover with foil and bake for 30 minutes. Garnish with charred lemon slices, if desired.

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Pumpkin Pie Truffles

Happy Halloween everyone! In honor of this candy-crazed holiday I present to you a sweet treat that's not only appropriate for Halloween but would also be wonderful to serve at Thanksgiving, which is scarily sneaking up on us...

How adorable would these pumpkin pie truffles look at the dessert table?

I love making truffles because you can pack a whole bunch of flavor into a tiny bite-sized treat. Perfect if you are watching your waistline and don't want to indulge in a whole slice (or 3) of pie, but still want to satisfy that sweet tooth. These truffles contain all the pumpkin pie goodness your heart desires in one little bite- the creamy pumpkin filling, the warm Fall spices, even the graham crackers! They're all in there, enrobed in a decadent coating of chocolate. Mmmmm...

makes about 18 truffles

Ingredients

1/2 cup white chocolate, chopped

1/4 cup pumpkin puree

2/3 cup graham cracker crumbs, plus 1 tbsp

1 oz cream cheese, room temperature

1 tbsp powdered sugar

6 oz chocolate chips

Instructions

1. Melt white chocolate in a microwave safe bowl for 45 seconds, then in 15 second intervals, until completely melted.

2. In a food processor, combine white chocolate, pumpkin puree, 2/3 cup graham cracker crumbs, cream cheese and powdered sugar. Transfer to a bowl, cover and chill mixture for at least 2 hours.

3. Roll the chilled mixture into 1 inch balls, place on a parchment lined baking sheet and freeze for about 15 minutes.

4. Melt chocolate in a double boiler. When chocolate has melted, dip truffles into chocolate using a fork or toothpicks and return to baking sheet. Immediately garnish with reserved graham cracker crumbs and chill for at least 1 hour before serving.

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