Extra Crédito: Make one of the following recipes for Thursday, Nov 1!! *Sign up for a dish that would typically be served on Día de Los Muertos!! (up to.

Extra Crédito:Make one of the following recipes

for Thursday, Nov 1!!*Sign up for a dish that would typically

be served on Día de Los Muertos!!(up to +5 Extra Credit—my room will be open at 7:30

a.m.)

**YOU MUST BRING serving utensils and the following** (enough for 40 students!):

Small Dixies cups for drinks (ONLY)Plastic ForksPlastic SpoonsPlastic Knives NapkinsPlease make it a bite size taster (if possible)

Día de los Muertos Recipes to make…(up to +7 extra credit points)

1.Calabasas en tacha (Candied pumpkin)2.Pan de muerto (Day of the dead bread)3.Atole4.Champurrado5.Sopa de calabasa y naranja (Pumpkin orange soup with croutons)6.Calabacitas7.Guacamole (Bring Chips)8.Sopa de Tortilla (Café green tortilla soup)9.Batata con bonbones (Toasted marshmallow candied yams)10.Batata con bonbones y canela (Toasted marshmallow cinnamon candied yams)

11.Turkey or chicken en mole (Turkey or chicken in black mole)12.Tamales verdes de maíz (Green corn tamales)13.Crema brule de calabasa (Pumpkin crème brûlée with the gingered ameretto cranberry sauce)14.Flan de Coco y Queso (Coconut Cheese Flan)

Día de los Muertos Things to buy or make if time is an issue:

(Up to +5 points extra)Drinks:1.Horchata2.Abuelita’s Mexican Hot Chocolate (Ready to pour! Sold in stores!)3.Jarritos Soda (Sold in stores!)4.Jugo (Any kind of juice: Tamarindo, Jamaica preferibly!)Dishes:1.(Cheese or Chicken) Taquitos 2.(Cheese or Chicken) Quesadillas3.(Cheese or Chicken) Enchiladas4.(Cheese or Turkey or Chicken) Chilaquiles (Rollins’ fave)5.(Cheese or Chicken) Tamales6.Tostada/Taco Bar:

(Partner up with someone!)(Ground turkey or chicken, refried beans or black beans, shredded lettuce, [cotija

or mexican four cheese] cheese, sour cream, salsa, guacamole)Desserts:1.Pan Dulce (Día de los Muertos decorated, try Sarai Bakery in T.Oaks!)2.Churros with Spanish Chocolate Sauce (we’ll melt in in microwave!)3.Tres Leche Cake (Sold at Siesta Market in T.Oaks)

**You can purchase any of these items as well if you have a time constraint at either Siesta Market or Sarai Bakery in Thousand Oaks.

Traditions: Food

Pan de los Muertos:Special loaves of bread are baked and called pan de muertos, and decorated with "bones.

Calabasas en tacha(Candied pumpkin)

Atole

Champurrado

Sopa de calabasa y naranja (Pumpkin orange soup with croutons)

Calabacitas(Mexican squash with corn)

Guacamole (Bring Chips)

Sopa de Tortilla(Café green tortilla soup)

Batata con bonbones y canela(Toasted marshmallow cinnamon candied

yams)

Batata con bonbones(Toasted marshmallow candied yams)

Turkey or chicken en mole (Turkey or chicken in black mole)

Tamales verdes de maíz (Green corn tamales)

Crema brule de calabasa (Pumpkin crème brûlée with the gingered ameretto cranberry

sauce)

Flan is one of those easy desserts that everyone (or almost everyone) loves, this flan de coco or coconut flan has an orange caramel as well as grated orange zest in it which gives it a great citrusy taste that goes well with the coconut. My husband Nicolas loves flans and he makes one of the most basic flans ever by blending eggs, sugar and milk, maybe some vanilla if he’s feeling adventurous, and he bakes it in a baking pan without any water around it, the first time he did this I was so sure there was no way that it was going to work, but it did, and even though I found his super quick guy flan very egg-ey it was still edible and he ate almost the entire thing; but now whenever he starts talking about flan I immediately make some that we will both enjoy.

A Word About FLAN…

Ingredients:Caramel1 cup sugar¼ cup of water¼ cup of freshly squeezed orange juiceFlan6 eggs1 can of coconut milk1 cup grated coconut¾ cup sugar1 tbs grated orange zest1 can of evaporated milk3 tbs corn starchPinch of saltGarnishes – Fresh berries and grated coconutPreparation:Combine water, orange juice and 1 cup sugar in a saucepan over medium high heat to make caramel, bring to a boil and cook until the caramel starts to turn a light brown honey color, be careful as it can burn very quicklyPour caramel into ramekins or flan moldsPre-heat oven to 350Place water in a large baking pan, the water should fill up to no more than ½ of the height of the ramekins or moldsUsing an electric mixer mix eggs, coconut milk, grated coconut, orange zest, sugar, evaporated milk, corn starch and pinch of salt together until all the ingredients are well blendedAdd the flan mixture to ramekinsPlace the ramekins in the pan with water and bake for 40-50 minutesCool down, remove from the molds and serve

Flan de coco con caramelo de naranja

(Coconut flan with orange caramel)

1.Cool down, remove from the molds and serve

Flan de Coco y Queso(Coconut Cheese Flan)

Recetas:1.Calabasas en tacha (Candied Pumpkin)

Ingredients1 4-5 lbs pumpkin approx.

8 cinnamon sticksjuice of 1 orange

4 cups water2 lbs piloncillo ( you can use brown sugar or raw sugar)

InstructionsCut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings.

With a sharp knife make diamond designs over the pulp

Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.

Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer. When

ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.

Let cool and serve with the syrup. You can also add cold evaporated milk!  The flavors are enhanced after a few hours of refrigeration.

Recetas: 2. Pan de muerto (Day of the dead bread)

DirectionsHeat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C). In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Ingredients1/4 cup margarine1/4 cup milk1/4 cup warm water (110 degrees F/45 degrees C)3 cups all-purpose flour1 1/4 teaspoons active dry yeast1/2 teaspoon salt2 teaspoons anise seed1/4 cup white sugar2 eggs, beaten2 teaspoons orange zest1/4 cup white sugar1/4 cup orange juice1 tablespoon orange zest2 tablespoons white sugar

Recetas: 3.Atole

( Also known as Champurrado which is warm almost porridge-like drink with vanilla and cinnamon which is sold at our local mexican markets and bakeries)

A thick drink similar to an American hot cereal. It is made with masa and sometimes topped with fruit.

Ingredients: 1/3 cup masa harina blended with 1/4 cup warm water in blender

3 cups water5 tablespoons brown sugar or piloncillo

1 pinch of salt1/4 teaspoon cinnamon or 1 cinnamon stick2 teaspoons vanilla or one one vanilla bean

1/2 cup pureed fruit (optional)Preparation:

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and

continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses.

Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3

1. In a 2-gallon stock pot, bring 2 quarts of water and the cinnamon sticks to a boil over high heat.2. Meanwhile, in a blender, combine half of the masa with 1 quart water to form a slurry (the blender should be three-fourths full). Add the rest of the masa to the slurry and blend to combine. Add the masa slurry in a thin, steady stream to the cinnamon water and stir to combine, still over high heat.3. Add the chocolate pieces to the blender, along with the evaporated and condensed milks. Blend the chocolate mixture completely, then slowly stir it into the stock pot. Stir in the milk.4. Continue to cook until the mixture comes to a gentle boil, stirring constantly. Adjust the consistency by whisking in additional masa as desired, gently boiling the mixture a few minutes to allow the masa to cook and thicken. Adjust sweetness as desired with sugar.5. Remove the champurrado from the heat and strain to remove the cinnamon sticks. Serve immediately, or cool and refrigerate until needed. It will keep for 3 days refrigerated.Each serving: 210 calories; 5 grams protein; 31 grams carbohydrates; 0 fiber; 8 grams fat; 3 grams saturated fat; 17 mg. cholesterol; 88 mg. sodium.

Total time: 40 minutesServings: Makes about 5 quarts(20 1-cup servings)Note: Adapted from Patricia Rubalcava. Abuelita and Ibarra Mexican chocolate tablets are available at most grocery stores. Champurrado can be garnished with cinnamon sticks, if desired.

2 (4-inch) cinnamon sticks1/2 pound fresh masa (1 heaping cup), divided4 (3.15-ounce) Mexican chocolate tablets, broken into small pieces1 (12-ounce) can evaporated milk1 (15-ounce) can sweetened condensed milk1 quart milkSugar, if desired, to taste

3. ChampurradoSOUL-SATISFYING: Make a big pot of

champurrado, a rich, creamy drink made from Mexican chocolate, thickened with masa, and

spiked with cinnamon. Click here for the recipe.

Otras Recetas:Pumpkin orange soup with Halloween croutons

Servings: 2-3

Total Time: 50 minutesNote: This is a vegetarian

recipe.2 tablespoons butter

1 small onion, chopped1 (15-ounce) can pumpkin

puree3 cups vegetable broth

1/2 cup orange juice1 teaspoon grated orange zest2 slices white or wheat bread

Salt, pepper

1. Melt 1 tablespoon butter in medium saucepan. Add onion and cook over medium-low heat until softened, about 5 minutes. Add pumpkin puree and cook, stirring, 2 to 3 minutes. Add broth, orange juice and orange zest. Bring to boil then cover, reduce heat to low and simmer 15 minutes.

2. While soup is cooking, make croutons. Use kitchen shears or scissors to cut 4 or 5 (2-inch) pumpkin shapes from bread. Melt remaining butter in small skillet over medium heat and fry croutons until golden brown, about 2 minutes per side. Lift croutons from skillet using spatula, and use toothpick to poke out eyes, noses and mouths on each to make jack-o'-lanterns. Set aside.

3. Finish soup by pureeing in blender until smooth. Add salt and pepper to taste. Pour soup into bowls and top each with finished croutons.

Each serving: 198 calories; 1,263 mg sodium; 21 mg cholesterol; 9 grams fat; 27 grams carbohydrates; 4 grams protein; 1.79 grams fiber.

CalabacitasCalabacitas is a homey dish of stewed zucchini, corn, and tomatoes, with a little jalapeño

kick. Heat a large skillet over medium heat. When it's hot, add the oil, then the onion, garlic and jalapeño. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.

2. Stir in the tomatoes and increase the heat to medium-high. Cook about 5 minutes, stirring frequently, until the tomatoes begin to break down.

3. Stir in the zucchini, corn, salt and pepper. Cover and cook, stirring occasionally until the vegetables are just tender, about 7 minutes. Remove from heat and check the seasoning.

4. Place the vegetables in a serving bowl, sprinkle with the cheese and serve immediately.

Each of 8 servings: 155 calories; 5 grams protein; 19 grams carbohydrates; 4 grams fiber; 9 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 326 mg. sodium.

Total time: 35 minutesServings: 6 to 8

Note: Adapted from Sandi Romero. Cut 1 zucchini into 1/2-inch rounds and 1 ear of corn crosswise into 2-inch pieces before cooking to garnish this dish as pictured (the larger pieces may need slightly longer cooking time).

1/4 cup oil1 cup finely chopped onion2 cloves garlic, minced1/2 jalapeño, minced (or more to taste)2 large tomatoes, coarsely chopped4 large zucchini, quartered lengthwise and cut into 1/4 -inch slices (see note)4 ears corn, shucked (about 3 cups) (see note)1 teaspoon salt1/4 teaspoon freshly ground black pepper1/2 cup grated queso fresco

Total time: 10 minutes

Servings: Makes 2 cupsNote: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores.2 heaping tablespoons finely chopped white onion3 serrano chiles, seeded and finely chopped4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish3/4 teaspoon salt or to taste3 large avocados or 4 small avocados4 ounces ripe tomatoes, finely chopped (about 2/3 cup)1 tablespoon freshly squeezed lime juice

1. In a molcajete, grind together the onions, chiles, chopped cilantro and salt to a paste.

2. Cut the avocados into halves, remove the pits and spoon the flesh into the molcajete. Mash the avocado into the onion-chile mixture until it is a uniform texture, but not smooth (it should still have some lumps).

3. Stir in the tomatoes and lime juice, adjust the seasoning and top with the cilantro leaves.

Each tablespoon: 36 calories; 0 protein; 2 grams carbohydrates; 2 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 57 mg. sodium.

Guacamole

This tortilla soup is made with roasted tomatoes, onions and ancho chiles, and is garnished with cool sour cream and crunchy tortilla strips.

Café Verde Tortilla Soup

1. In batches, on a grill or rack (such as a cooling rack) over an open stovetop flame, roast the tomatoes, onion and whole tortillas until lightly spotted with brown, then roast the chilies for a few seconds (after which they'll start to burn). Break the tortillas into pieces.2. Heat the olive oil in a medium saucepan. Add the garlic cloves and saute over medium-low heat for 1 to 2 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the onion, chiles, tortilla pieces, bay leaf and cilantro. Cook for 10 minutes.3. Add the tomato juice, stock and water. Bring the mixture to a boil, then reduce the heat and simmer 15 minutes.4. Remove from the heat and, using a blending wand or blender, puree the mixture, in batches if necessary, until smooth. Strain the mixture through a sieve, pressing on the solids; discard the solids.5. Return the soup to the cleaned pan and add salt, white pepper and ground chile. Rewarm the soup; if it seems too thick, stir in additional stock or water. Garnish with fried tortilla strips and sour cream.

Each serving: 272 calories; 6 grams protein; 33 grams carbohydrates; 6 grams fiber; 15 grams fat; 5 grams saturated fat; 13 mg. cholesterol; 1,197 mg. sodium.

Total time: 55 minutesServings: 4Note: From Cafe Verde in Pasadena. Look for ground dried ancho chiles (sometimes labeled pasillo) in the spice section of selected markets, especially Latino markets.

2 Roma tomatoes1/2 large white onion, peeled6 whole corn tortillas, plus 2 more cut into thin strips and fried for garnish2 dried ancho chiles2 tablespoons olive oil2 cloves garlic1 bay leaf1/2 cup cilantro leaves2 cups tomato juice1 cup vegetable stock, or more to taste1 quart water1 1/4 teaspoons salt1/4 teaspoon white pepper1/2 teaspoon ground dried ancho chiles, or more to taste1/2 cup sour cream

Ingredients1 (29 ounce) can sweet potatoes1/4 cup butter, cut into pieces1/2 cup brown sugar1 1/2 cups miniature marshmallows

DirectionsPreheat oven to 400 degrees F (200 degrees C). Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Toasted Marshmallow Candied Yams

Ingredients2 (29 ounce) cans cut sweet potatoes in syrup3 tablespoons butter1/2 teaspoon ground cinnamon (optional)1/4 teaspoon ground ginger (optional)1/8 teaspoon ground nutmeg (optional)1 pinch ground cloves (optional)1 dash salt (optional, use if butter is unsalted)1 cup brown sugar1/4 cup red-hot candies2 cups miniature marshmallows DirectionsPreheat oven to 350°F.

Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8) oven-safe glass or stoneware baking dish.Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams.Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie).If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired.Sprinkle the brown sugar evenly over all the yams and butter pats.Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers.Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers. (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish).Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks.Bake at 350°F for a total of 30-40 minutes.After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty.Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows.Continue to bake for the remaining time or until desired doneness.Remove from oven and let set to cool for 15 minutes before serving.

Toasted Marshmallow Cinnamon Candied Yams

HOLY MOLE: This turkey black mole is slow-cooked with nuts, raisins, spices and chocolate -- add dried

arbol chiles for extra spice.

Turkey in Black Mole

1. Place the turkey legs and thighs in a large stock pot with the onion, garlic, mint and 2 teaspoons salt. Cover with cold water and bring to a boil. Simmer the ingredients for an hour, until the turkey is tender and the stock is fragrant. Remove the turkey to a large plate and strain the stock, reserving both separately.

2. Meanwhile, clean and devein all the chiles, removing the seeds and stems. In batches, toast the chiles in a large sauté pan or comal (griddle) until aromatic and lightly charred, about 5 minutes. Immerse the chiles in a large bowl of hot water, weighted under a large plate to keep them submerged. Soak 45 minutes to an hour, until softened.

3. Halve the tomatoes crosswise and place them, skin-side-up, on a foil-lined baking pan. Broil 2 to 3 minutes until the skin is blistered. Remove and reserve.

4. In a large pot or Dutch oven, heat 2 tablespoons of the oil over high heat. Add the plantain slices and fry until golden brown on both sides, about 3 minutes. Remove to a medium bowl and reserve.

5. Add another 2 tablespoons of the oil to the same pan and sauté the sesame seeds, almonds, raisins, bread, thyme, cloves, pepper, marjoram and cinnamon, stirring constantly so they do not burn, for about 10 minutes.

6. Working in batches in a blender or food processor, blend the almond-raisin-spice mixture with the chiles, tomatoes and plantains, adding the reserved turkey stock as needed to the mixture until you have a fairly smooth paste. Reserve in a separate bowl.

7. Heat one-half cup of the oil in the large pot, then add the blended mixture. Cook the mole base over high heat for 30 minutes to meld and concentrate the flavors, scraping the bottom of the pan and stirring constantly to avoid burning (be careful, as the hot mixture splatters a bit as it cooks). Stir in the chocolate and continue cooking until it's melted. Remove from the heat; you will have about 6 cups mole base. Remove half the mole base from the pot and cool; seal tightly and refrigerate or freeze for another use.

8. Return the pot to high heat and whisk in enough reserved turkey stock to make a sauce the thickness of heavy cream. Season the sauce, stirring constantly as it cooks, with additional salt or chocolate, to sweeten.

9. Add the turkey pieces to the mole, spooning the sauce evenly over the meat (alternately, you can remove the meat and shred it before adding to the mole). Bring the sauce to a simmer and continue to cook to reheat the meat. Stir frequently, scraping the bottom to make sure it does not burn. Remove from the heat and serve immediately.

Each of 8 servings: 473 calories; 39 grams protein; 31 grams carbohydrates; 9 grams fiber; 23 grams fat; 3 grams saturated fat; 133 mg. cholesterol; 442 mg. sodium.

Total time: 2 1/2 hoursServings: 6 to 8Note: Adapted from Omar Lezcas. This recipe makes twice the mole you'll need; save the extra for tamales or freeze in an airtight freezer-proof bag. For a spicier mole, add several dried arbol chiles.

4 whole turkey legs, thighs separated (or 4 drumsticks and 4 thighs)1 onion, coarsely chopped1 whole head of garlic, halved crosswiseHalf a small bunch of mintSalt25 dried negrochiles 17 dried ancho chiles10 dried guajillochiles2 large tomatoes (about 1 pound)3/4 cup oil, divided1 large plantain, peeled and cut into 1/2 -inch-thick slices1/2 cup sesame seeds1/4 cup almonds, whole with the skins on1/4 cup raisins2 cups crumbled stale French bread1/8 teaspoon dried thyme1/8 teaspoon ground cloves1/8 teaspoon ground black pepper1/8 teaspoon dried marjoram1 tablespoon ground cinnamon1 (3.15-ounce) tablet Mexican chocolate, more as desired

Green corn tamales

Servings: 24 tamales

12 ears yellow corn1/4 pound cornmeal1/4 cup shortening1/4 cup butter1/4 cup sugar1/4 cup half and half or whipping creamSalt12 (1-ounce) strips Cheddar cheese, halved1 (12-ounce) can green chiles, cut into strips

Green corn tamales1. Cut both ends of ears of corn. Remove husks, reserving for wrapping. Cut corn kernels off cob. Grind kernels with cornmeal in food processor. Set aside.

2. Beat shortening and butter in mixing bowl until creamy. Add sugar, half and half and season to taste with salt. Add corn mixture and mix well.

3. For each tamale, overlap 2 corn husks lengthwise. Spread 1/4-cup layer of corn mixture onto husks to within 1 inch of edges. Place 1 cheese strip and 1 chile strip over filling. Top with 2 tablespoons corn mixture. Bring edges of corn husks over filling to cover completely.

4. Place husks on square of parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are prepared. Place tamales on steamer rack and steam 1 inch over simmering water about 35 to 45 minutes.

Each tamale contains about: 149 calories; 292 mg sodium; 21 grams cholesterol; 8 grams fat; 15 grams carbohydrates; 5 grams protein; .4 grams fiber.

SWEET TOOTH: Save the pumpkin pie for Thanksgiving and serve pumpkin crème brûlée with

gingered amaretto cranberry sauce instead.

Pumpkin crème brûlée1. Scald cream and vanilla in saucepan. Beat egg yolks and sugar in large mixing bowl until thick. Beat pumpkin, salt, cinnamon and nutmeg into egg mixture. Slowly whisk in hot cream.2. Pour into 6-cup refrigerator-to-oven dish or into 8 1/2-cup ramekins. Place in baking dish and pour in boiling water to come halfway up dish. Bake at 350 degrees 45 to 60 minutes. Chill 8 hours or overnight.3. Preheat broiler and place rack 8 to 10 inches below it. Sieve brown sugar and sprinkle evenly over custard. Place dish in large pan and surround with ice cubes. Place on broiler and, watching carefully, let brown sugar heat until it just begins to bubble, brown and melt. Remove from broiler and cool 10 minutes. Return to broiler and repeat until sugar is very brown, but not burned.4. Remove and chill 2 hours. Serve with Gingered Amaretto-Cranberry Sauce and sweetened whipped cream.

Pumpkin crème brûléeServings: 6 to 8

3 cups whipping cream2 teaspoons vanilla6 egg yolks6 tablespoons sugar3/4 cup finely pureed cooked pumpkin1/8 teaspoon salt1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg1/2 cup brown sugar, packedGingered Amaretto Cranberry SauceSweetened whipped cream

Gingered amaretto cranberry sauce

1 cup water3/4 cup sugar1/2 teaspoon ground ginger1 medium pear, peeled, cored and diced2 cups whole cranberriesJuice and grated zest of 1 orange1/4 cup amaretto liqueur

1. Combine water, sugar and ginger in medium non-aluminum saucepan. Stir until sugar dissolves, then boil 5 minutes. Add pear, reduce heat and simmer 3 minutes. Add cranberries, orange juice and zest and continue simmering, without stirring, until berries pop, 7 to 10 minutes. Remove from heat and cool. Add liqueur. Puree in food processor, if desired. Makes about 4 cups.

SWEET TOOTH: Save the pumpkin pie for Thanksgiving and serve pumpkin crème brûlée with gingered amaretto cranberry sauce instead.

Pumpkin crème brûlée’s Gingered Ameretto Cranberry Sauce

Ingredients1 cup white sugar8 large eggs12 ounces cream cheese at room temperature1 (10 ounce) can sweetened condensed milk1 (15 ounce) can cream of coconut (such as Coco Lopez®)1 (14 ounce) can coconut milk1 (12 ounce) can evaporated milk1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)2 teaspoons vanilla extract

DirectionsPreheat oven to 350 degrees F (175 degrees C). In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools. Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish. Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve. To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan

Coconut Cheese Flan (Flan de Coco y Queso)