Pumpkin Mousse

For most people, Thanksgiving this year will be a small affair. It will be no different in our home. So, instead of a large pumpkin pie or any pie for that matter, I will be making this simple but absolutely luxurious pumpkin mousse. Canned pumpkin, some flavorings and whipped cream - a few ingredients that make for a low-key yet delicious dessert. 

Pumpkin Mousse

Makes 2 servings 

1 cup pumpkin 

1/2 cup heavy whipping cream 

3 tbsp of sugar

1/2 tsp vanilla 

1/4 tsp each ground ginger and cinnamon

1. In a saucepan over medium heat, mix together the pumpkin purée  1/4 cup of whipping cream,  2 tbsp of sugar, the vanilla extract and spices. Heat for 2 to 3 minutes, just until warmed through. Remove from heat and let cool. 

2. Meanwhile, whip the remaining cream, with 1 tablespoon of sugar, to stiff peaks. 

3. Once the pumpkin purée mixture has cooled, gently fold in the whipped cream. Divide mousse into serving glasses and chill for at least one hour before serving. Serve with additional whipped cream and crystallized ginger, if desired. 

Pan-Roasted Brussel Sprouts with Maple Syrup and Pecans

Pan Seared Brussel Sprouts with Maple Syrup and Pecans 

Makes 3 to 4 servings 

1 pound brussels sprouts, washed, trimmed and sliced in half

2 tbsp extra light olive oil 

2 tbsp maple syrup

salt and pepper

1/4 cup chopped pecans (plain or candied)

1. Heat a large skillet of medium to high heat. Add the olive oil and the brussel sprouts, making sure that most of the sprouts are cut side down in the pan. Let sear for 7 to 8 minutes until they have caramelized nicely and taken on a golden to dark brown color. Carefully stir in the maple syrup. 

2. Remove from heat and season with salt and pepper. Sprinkle the chopped pecans on top before serving. 

Stuffed Acorn Squash

This recipe calls for acorn squash but you can substitute different varieties, including kabocha, delicata and butternut. Another wonderful thing about this cozy, fall dish? It is incidentally vegan, for my vegan friends. 

Stuffed Acorn Squash 

Makes 4 servings

2 acorn squash

2 tbsp vegetable oil

1/2 small inion, diced

1 garlic clove, minced 

1 cup uncooked couscous 

1/3 cup diced dried apricots

1/4 cup dried currant

1 1/4 cup vegetable broth or water

2 tbsp each of chopped parsley and mint 

1/3 cup pomegranate seeds 

1/4 cup tossed pinenuts

1. Prepare the squash by cutting off the top and bottom of each, and then cutting in half.  Using a spoon, scoop out and discard the seeds. Season the inside of each squash half with salt and pepper. Invert unto a baking tray and bake at 375 degrees for 25 to30 minutes, until fork tender. 

2. Meanwhile, add 2 tablespoons of vegetable oil to a sauce pan over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onions have browned slightly. Add the dried apricots, currants and water, then  bring to a boil. 

3. Once boiling, add the salt and couscous. Cover with the lid and remove from the heat. Let stand for 5 minutes. Using a fork, gently fluff the couscous, then gently mix in the herbs. 

4. Divide the couscous among the roasted squash halves. Top with the pomegranate seeds and the toasted pine nuts. 

Pineapple Galette

If this were an ordinary year, my family would have been planning a trip to some warm location come fall and winter. But due to the current pandemic, we have been staying close to home and plan to do so for quite a while. So, since we can't be in the tropics, we are channeling tropical vibes and flavors in many of our dishes! 

This pineapple galette is one such dish. Filled with fresh pineapple, sweetened coconut flakes in the crust, and a good pinch of nutmeg, it is reminiscent of the homemade pineapple jam of my childhood in Trinidad - one that, as kids, we would slather unto toast for breakfast. As an added touch, I served it drizzled with a bit of caramel sauce, using this very easy recipe. Also, I am very proud to admit that my 5 year old, who is usually by ym side when I'm baking, offered the most helpful tip with the crust. Instead of trying to lift it unto the baking, simply place the baking sheet at the edge of the counter and gently slid the rolled out crust unto it. Easy squeezy, like he would say. 

Pineapple galette 

For the crust:

1 cup whole wheat pastry flour 

1/2 cup sweetened, shredded coconut 

5 tbsp butter, cut into cubed 

2 to 3 tbsp cold water

For the filling: 

2 cups sliced, fresh pineapple

1/3 cup brown sugar

2 tsp cinnamon 

1/2 tsp grater nutmeg 

2 tbsp cold cutter, cubed

To make the crust:

1. In a food processor, pulse the flour and shredded coconut together until you can no longer see whole shreds of coconut flakes. Add the cubed butter and continue pulsing until the mixture becomes crumbly and takes on the texture of course meal. With the motor running, add two to three tablespoons of ice cold water to the mixture, keeping the motor running just until the mixture begins coming together, not more than 20 to 30 seconds. 

2. Turn the mixture out unto a lightly floured surface, and using your hands bring together to form a ball. wrap with plastic wrap and refrigerate for 30 minutes. 

To assemble the tart:

1. Mix the sugar and spices in a bowl and set aside. 

2. On a lightly floured surface, roll the crust out into a 10 inch circle, about 1/4 inch thick. 

3. Carefully transfer the crust unto a lined baking sheet. (Alternatively, since the crust can be a bit soft and tricky to work with,  tape a sheet of parchment paper (the size of your baking sheet) unto your work surface. and roll out the dough onto the paper. Then, remove and discard the tape, and transfer the parchment paper together with the crust unto your baking sheet.)

3. Arrange the pineapple slices on the tart crust, leaving about a 2 inch border all around. Sprinkle the sugar mixture on top of the pineapple and dot with the cubed butter. Fold the border up over the edge of the pineapple filling, making sure to leave much of the fruit uncovered. Bake in a 375 degree oven for about 50 minutes until the crust is golden brown. Cool on a wire rack for 10 to 15 minutes before serving. 

Capellini with Caramelized Peppers, Olives and Lemon

Capellini with caramelized peppers, olives and lemon. After eleven years, this is what our anniversary dinner looks like. Considering the month we just had with everyone of us getting some sort viral illness, on multiple occasions, I am just happy to step up from yet another suburban takeout, and to be at home with my healthy kids and hubby. And that is what the dish allows me to do.

Capellini with Caramelized Peppers, Olives and Lemon 

Makes about 3 to 4 servings 

1/2 cup bread crumbs

1 tsp dried organo

1 tsp dried thyme

1tsp dried basil

3 tbsp olive oil 

2 large bell peppers, sliced

1/2 onion, sliced 

4 oz capellini 

1/4 cup pitted kalamata olives, sliced in halves

1/4 cup of crumbled feta

2 lemons (1 juiced and 1 sliced in rounds) 

1. Toast the breadcrumbs, oregano, thyme and basil in one tablespoon of olive oil, until the breadcrumbs are golden brown, not longer than five minutes. Remove to a paper towel-lined plate, and set aside until ready to use. 

2. Heat remaining two tablespoons of olive oil in a wide skillet, and add the sliced peppers and onion. Cook on a low to medium heat, until they have browned on the edges and softened, making sure to stir frequently to prevent burning. This may take up to ten minutes. 

3. While the peppers and onion are caramelizing, bring a large pot of water to boil. Add the capellini and cook for about 5 to 6 minutes, until al dente. Drain but reserve about 1/4 cup of cooking liquid.  

4. Once the peppers and onion mixture has caramelized, add the cooked pasta, the reserved cooking liquid, and stir to combine. Right before serving, mix in the olives, feta and lemon juice, then sprinkle the reserved, toasted breadcrumb mixture. Finish with the lemon juice and garnish with lemon slices.