Halloween Recipes

Halloween is tomorrow! Yay! To get in the mood, here are six autumn/Halloween-ish recipes, including Pumpkin Parfaits with Oat Crunch and Harvest Corn Custards. Enjoy!

CRANBERRY TART WITH NUT CRUST

This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.

To view online, click here.

Ingredients

For the pie:

4 cups (16 ounces) fresh (or defrosted) whole cranberries

2/3 cup granulated sugar

2/3 cup golden syrup

Zest of 1/2 unwaxed lemon

For the crust:

1 cup unbleached all-purpose flour

3/4 cup nut flour

1/4 cup powdered sugar

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, cut into small pieces and chilled

1 to 3 tablespoons cold water

Directions

In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.

Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.

Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.

Preheat the oven to 375°F.

When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.

Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.

Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

PUMPKIN PARFAITS WITH OAT CRUNCH

This comes from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet." Serves 2.

To view this online, click here.

Ingredients

Oat Crunch

1/2 cup puffed rice cereal

1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats

2 Tbs. raw pumpkin seeds

2 Tbs. pure maple syrup

1/4 tsp. pumpkin pie spice

Pumpkin Mousse

3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative

1/2 cup sweetened pumpkin pie filling

6 oz. vanilla soy yogurt

Ingredients

To make Oat Crunch:

Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

Nutritional information per serving: Calories: 227; Protein: 5 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 261 mg; Fiber: 6 g; Sugar: 25 g; Vegan; Gluten-Free

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

Note: This pie can be made with either one crust (bottom photo) or two crusts (top photo), though when Dad sent the recipe, it was with one crust.

Ingredients

2 T cornstarch

1 C sugar

1/4 tsp. salt

1-1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

Ingredients

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Directions

Make as above.

COUNTRY PUMPKIN CHOWDER

This comes from the October 2004 issue of Vegetarian Times, and begins, "Pumpkins are loaded with beta-carotene, the antioxidant that imparts a bright orange color. Current research suggests that a diet rich in beta-carotene offers protection against heart disease and certain types of cancer." Serves 12

To view this online, click here.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

5 cloves garlic, minced

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 6-oz. pkg. soy “chicken” strips, cut into 1-inch lengths

2 cups cubed baby Dutch yellow potatoes

1/3 cup dry sherry

3 cups vegetarian “chicken”-flavored stock, hot

1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender

1 15-oz. can pumpkin purée

1/2 cup chopped fresh cilantro

2 Tbs. nutritional yeast

1 Tbs. tamari

Hot pepper sauce to taste

Directions

Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute. Add garlic, onion and bell pepper, sauté for 2 minutes and add the soy “chicken” strips. Cook for 2 minutes, and add the potatoes. Cook mixture for 5 minutes, stirring frequently. Add the sherry, stir for 30 seconds, and add the stock and tomatoes.

Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly. Add the cilantro, yeast, tamari and hot pepper sauce to taste. Reduce the heat to low, and cook for 10 minutes, or until ready to serve.

nutritional information Per SERVING: Calories: 177; Protein: 6 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 732 mg; Fiber: 6 g; Sugar: 13 g; Vegan

HARVEST CORN CUSTARDS

This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6

To view this online, click here.

Ingredients

2 large eggs

1/3 cup sugar

1/3 cup all-purpose flour

1/8 tsp. salt

2 cups low-fat milk

1 1/2 tsp. vanilla extract

1 Tbs. honey

Orange or red and yellow food coloring, such as Wilton or Seelect

1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips

1 cup whipping cream

Ground nutmeg, for sprinkling

Directions

Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.

Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.

Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.

Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.

Once cooled, whisk both custards until smooth.

Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.

Spoon 2-1/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.

nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, who writes for The Spruce Eats. She wrote, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

Unfortunately, the link I had for this recipe no longer works. Hopefully, I'll be able to run across it.

Ingredients

For the Gnocchi:

1 1/2pounds raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

Directions

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit.

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

Halloween Recipes

Halloween is Monday! Yay! To get in the mood, here are six autumn/Halloween-ish recipes, including Pumpkin Parfaits with Oat Crunch and Harvest Corn Custards. Enjoy!

CRANBERRY TART WITH NUT CRUST

This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.

To view online, click here.

Ingredients

For the pie:

4 cups (16 ounces) fresh (or defrosted) whole cranberries

2/3 cup granulated sugar

2/3 cup golden syrup

Zest of 1/2 unwaxed lemon

For the crust:

1 cup unbleached all-purpose flour

3/4 cup nut flour

1/4 cup powdered sugar

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, cut into small pieces and chilled

1 to 3 tablespoons cold water

Directions

In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.

Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.

Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.

Preheat the oven to 375°F.

When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.

Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.

Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

PUMPKIN PARFAITS WITH OAT CRUNCH

This comes from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet." Serves 2.

To view this online, click here.

Ingredients

Oat Crunch

1/2 cup puffed rice cereal

1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats

2 Tbs. raw pumpkin seeds

2 Tbs. pure maple syrup

1/4 tsp. pumpkin pie spice

Pumpkin Mousse

3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative

1/2 cup sweetened pumpkin pie filling

6 oz. vanilla soy yogurt

Ingredients

To make Oat Crunch:

Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

Nutritional information per serving: Calories: 227; Protein: 5 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 261 mg; Fiber: 6 g; Sugar: 25 g; Vegan; Gluten-Free

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

Note: This pie can be made with either one crust (bottom photo) or two crusts (top photo), though when Dad sent the recipe, it was with one crust.

Ingredients

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

COUNTRY PUMPKIN CHOWDER

This comes from the October 2004 issue of Vegetarian Times, and begins, "Pumpkins are loaded with beta-carotene, the antioxidant that imparts a bright orange color. Current research suggests that a diet rich in beta-carotene offers protection against heart disease and certain types of cancer." Serves 12

To view this online, click here.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

5 cloves garlic, minced

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 6-oz. pkg. soy “chicken” strips, cut into 1-inch lengths

2 cups cubed baby Dutch yellow potatoes

1/3 cup dry sherry

3 cups vegetarian “chicken”-flavored stock, hot

1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender

1 15-oz. can pumpkin purée

1/2 cup chopped fresh cilantro

2 Tbs. nutritional yeast

1 Tbs. tamari

Hot pepper sauce to taste

Directions

Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute. Add garlic, onion and bell pepper, sauté for 2 minutes and add the soy “chicken” strips. Cook for 2 minutes, and add the potatoes. Cook mixture for 5 minutes, stirring frequently. Add the sherry, stir for 30 seconds, and add the stock and tomatoes.

Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly. Add the cilantro, yeast, tamari and hot pepper sauce to taste. Reduce the heat to low, and cook for 10 minutes, or until ready to serve.

nutritional information Per SERVING: Calories: 177; Protein: 6 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 732 mg; Fiber: 6 g; Sugar: 13 g; Vegan

HARVEST CORN CUSTARDS

This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6

To view this online, click here.

Ingredients

2 large eggs

1/3 cup sugar

1/3 cup all-purpose flour

1/8 tsp. salt

2 cups low-fat milk

1 1/2 tsp. vanilla extract

1 Tbs. honey

Orange or red and yellow food coloring, such as Wilton or Seelect

1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips

1 cup whipping cream

Ground nutmeg, for sprinkling

Directions

Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.

Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.

Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.

Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.

Once cooled, whisk both custards until smooth.

Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.

Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.

nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, who writes for The Spruce Eats. She wrote, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

Unfortunately, the link I had for this recipe no longer works. Hopefully, I'll be able to run across it...

Ingredients

For the Gnocchi:

1 1/2pounds raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

Directions

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit.

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

Halloween Recipes

Halloween is Sunday! Yay! To get in the mood, here are six autumn/Halloween-ish recipes, including Pumpkin Parfaits with Oat Crunch and Harvest Corn Custards. Enjoy!

CRANBERRY TART WITH NUT CRUST

This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.

To view online, click here.

Ingredients

For the pie:

4 cups (16 ounces) fresh (or defrosted) whole cranberries

2/3 cup granulated sugar

2/3 cup golden syrup

Zest of 1/2 unwaxed lemon

For the crust:

1 cup unbleached all-purpose flour

3/4 cup nut flour

1/4 cup powdered sugar

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, cut into small pieces and chilled

1 to 3 tablespoons cold water

Directions

In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.

Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.

Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.

Preheat the oven to 375°F.

When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.

Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.

Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

PUMPKIN PARFAITS WITH OAT CRUNCH

This comes from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet." Serves 2.

To view this online, click here.

Ingredients

Oat Crunch

1/2 cup puffed rice cereal

1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats

2 Tbs. raw pumpkin seeds

2 Tbs. pure maple syrup

1/4 tsp. pumpkin pie spice

Pumpkin Mousse

3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative

1/2 cup sweetened pumpkin pie filling

6 oz. vanilla soy yogurt

Ingredients

To make Oat Crunch:

Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

Nutritional information per serving: Calories: 227; Protein: 5 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 261 mg; Fiber: 6 g; Sugar: 25 g; Vegan; Gluten-Free

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

Note: This pie can be made with either one crust (bottom photo) or two crusts (top photo), though when Dad sent the recipe, it was with one crust.

Ingredients

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

COUNTRY PUMPKIN CHOWDER

This comes from the October 2004 issue of Vegetarian Times, and begins, "Pumpkins are loaded with beta-carotene, the antioxidant that imparts a bright orange color. Current research suggests that a diet rich in beta-carotene offers protection against heart disease and certain types of cancer." Serves 12

To view this online, click here.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

5 cloves garlic, minced

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 6-oz. pkg. soy “chicken” strips, cut into 1-inch lengths

2 cups cubed baby Dutch yellow potatoes

1/3 cup dry sherry

3 cups vegetarian “chicken”-flavored stock, hot

1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender

1 15-oz. can pumpkin purée

1/2 cup chopped fresh cilantro

2 Tbs. nutritional yeast

1 Tbs. tamari

Hot pepper sauce to taste

Directions

Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute. Add garlic, onion and bell pepper, sauté for 2 minutes and add the soy “chicken” strips. Cook for 2 minutes, and add the potatoes. Cook mixture for 5 minutes, stirring frequently. Add the sherry, stir for 30 seconds, and add the stock and tomatoes.

Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly. Add the cilantro, yeast, tamari and hot pepper sauce to taste. Reduce the heat to low, and cook for 10 minutes, or until ready to serve.

nutritional information Per SERVING: Calories: 177; Protein: 6 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 732 mg; Fiber: 6 g; Sugar: 13 g; Vegan

HARVEST CORN CUSTARDS

This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6

To view this online, click here.

Ingredients

2 large eggs

1/3 cup sugar

1/3 cup all-purpose flour

1/8 tsp. salt

2 cups low-fat milk

1 1/2 tsp. vanilla extract

1 Tbs. honey

Orange or red and yellow food coloring, such as Wilton or Seelect

1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips

1 cup whipping cream

Ground nutmeg, for sprinkling

Directions

Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.

Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.

Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.

Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.

Once cooled, whisk both custards until smooth.

Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.

Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.

nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, who writes for The Spruce Eats. She wrote, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

Unfortunately, the link I had for this recipe no longer works. Hopefully, I'll be able to run across it...

Ingredients

For the Gnocchi:

1 1/2pounds raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

Directions

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit.

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

Halloween Recipes

Tomorrow is Halloween - and it falls on a Saturday! Yay! To get in the mood, here are six autumn/Halloween-ish recipes, including Pumpkin Parfaits with Oat Crunch and Harvest Corn Custards. Enjoy!

CRANBERRY TART WITH NUT CRUST

This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.

To view online, click here.

Ingredients

For the pie:

4 cups (16 ounces) fresh (or defrosted) whole cranberries

2/3 cup granulated sugar

2/3 cup golden syrup

Zest of 1/2 unwaxed lemon

For the crust:

1 cup unbleached all-purpose flour

3/4 cup nut flour

1/4 cup powdered sugar

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, cut into small pieces and chilled

1 to 3 tablespoons cold water

Directions

In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.

Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.

Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.

Preheat the oven to 375°F.

When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.

Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.

Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

PUMPKIN PARFAITS WITH OAT CRUNCH

This comes from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet." Serves 2.

To view this online, click here.

Ingredients

Oat Crunch

1/2 cup puffed rice cereal

1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats

2 Tbs. raw pumpkin seeds

2 Tbs. pure maple syrup

1/4 tsp. pumpkin pie spice

Pumpkin Mousse

3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative

1/2 cup sweetened pumpkin pie filling

6 oz. vanilla soy yogurt

Ingredients

To make Oat Crunch:

Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

Nutritional information per serving: Calories: 227; Protein: 5 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 261 mg; Fiber: 6 g; Sugar: 25 g; Vegan; Gluten-Free

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

Note: This pie can be made with either one crust (bottom photo) or two crusts (top photo), though when Dad sent the recipe, it was with one crust.

Ingredients

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

COUNTRY PUMPKIN CHOWDER

This comes from the October 2004 issue of Vegetarian Times, and begins, "Pumpkins are loaded with beta-carotene, the antioxidant that imparts a bright orange color. Current research suggests that a diet rich in beta-carotene offers protection against heart disease and certain types of cancer." Serves 12

To view this online, click here.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

5 cloves garlic, minced

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 6-oz. pkg. soy “chicken” strips, cut into 1-inch lengths

2 cups cubed baby Dutch yellow potatoes

1/3 cup dry sherry

3 cups vegetarian “chicken”-flavored stock, hot

1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender

1 15-oz. can pumpkin purée

1/2 cup chopped fresh cilantro

2 Tbs. nutritional yeast

1 Tbs. tamari

Hot pepper sauce to taste

Directions

Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute. Add garlic, onion and bell pepper, sauté for 2 minutes and add the soy “chicken” strips. Cook for 2 minutes, and add the potatoes. Cook mixture for 5 minutes, stirring frequently. Add the sherry, stir for 30 seconds, and add the stock and tomatoes.

Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly. Add the cilantro, yeast, tamari and hot pepper sauce to taste. Reduce the heat to low, and cook for 10 minutes, or until ready to serve.

nutritional information Per SERVING: Calories: 177; Protein: 6 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 732 mg; Fiber: 6 g; Sugar: 13 g; Vegan

HARVEST CORN CUSTARDS

This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6

To view this online, click here.

Ingredients

2 large eggs

1/3 cup sugar

1/3 cup all-purpose flour

1/8 tsp. salt

2 cups low-fat milk

1 1/2 tsp. vanilla extract

1 Tbs. honey

Orange or red and yellow food coloring, such as Wilton or Seelect

1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips

1 cup whipping cream

Ground nutmeg, for sprinkling

Directions

Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.

Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.

Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.

Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.

Once cooled, whisk both custards until smooth.

Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.

Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.

nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, who writes for The Spruce Eats. She wrote, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

Unfortunately, the link I had for this recipe no longer works. Hopefully, I'll be able to run across it...

Ingredients

For the Gnocchi:

1 1/2pounds raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

Directions

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit.

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

Halloween!

It's Halloween! Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing. Several years ago, Hilary Clinton and Trump masks are big this year, which can be scary, depending on how you feel about politics. I'm curious to see what kind of costumes will wander by this evening.

But enough about that. Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!

So with that, here are six yummy vegetarian recipes to try out today, including Harvest Corn Custards and Pumpkin Cheesecake. Enjoy!

PUMPKIN SPICE SCONES

This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.

Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!

To view this online at Audra’s blog, click here.

Ingredients

For the Scones:

2 cups all-purpose flour

1/4 cup plus 2 tablespoons white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into chunks

1/2 cup pumpkin pureé

3 tablespoons International Delight Pumpkin Pie Spice Creamer

1 large egg

For the Glaze:

1 cup powdered sugar

2 tablespoons International Delight Pumpkin Pie Spice Creamer

dash of cinnamon

Instructions

Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.

In a large bowl stir together the flour, sugar, baking powder, salt, and spices.

Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)

Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)

Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.

Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.

Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.

For the glaze:

Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.

SAVORY PUMPKIN QUICHE

This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.

1/2 cup low-fat Gruyère cheese

1 frozen 9-inch prepared piecrust

1 cup low-fat milk

2 large eggs

1 tsp. chopped thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground nutmeg

1 cup fresh or canned pumpkin puree

Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.

Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.

Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.

nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g

PUMPKIN CHEESECAKE

Yield: 12 to 14 slices

Source: "1,001 Delicious Desserts for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/21.shtml

Ingredients

3/4 cup ground reduced-fat graham crackers

3/4 cup ground gingersnap cookies

8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided

4-5 tablespoons margarine, melted

2 packages (8 ounces each) fat-free cream cheese

1 cup canned pumpkin

2 eggs

2 egg whites

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

2 tablespoons cornstarch

1 cup light whipped topping

Chopped toasted pecans, as garnish

Directions

Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.

Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat

PUMPKIN FLAN WITH CHOCOLATE CRUST

From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.

1 cup granulated sugar

3/4 cup half-and-half

1/2 cup or 4 ounces cream cheese

1 (14-ounce) can sweetened condensed milk

5 large eggs

1 cup pumpkin puree

1/4 cup dark brown sugar

1/2 teaspoon ground cinnamon or canela

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Pinch kosher or coarse sea salt

1 1/2 cups coarsely crushed chocolate graham crackers

In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.

In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.

Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.

Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.

HARVEST CORN CUSTARDS

This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6

To view this online, click here.

2 large eggs

1/3 cup sugar

1/3 cup all-purpose flour

1/8 tsp. salt

2 cups low-fat milk

1 1/2 tsp. vanilla extract

1 Tbs. honey

Orange or red and yellow food coloring, such as Wilton or Seelect

1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips

1 cup whipping cream

Ground nutmeg, for sprinkling

Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.

Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.

Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.

Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.

Once cooled, whisk both custards until smooth.

Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.

Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.

nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, About.com's Italian Food expert. She writes, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

To view this online, click here.

Ingredients

For the Gnocchi:

1 1/2pounds (675 g) raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups (350 g) unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

Directions

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit.

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

Halloween!

It's Halloween! Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing. Supposedly, Hilary Clinton and Trump masks are big this year, which can be scary, depending on how you feel about politics!

But enough about that. Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!

So with that, here are six yummy vegetarian recipes to try out today. Enjoy!

PUMPKIN SPICE SCONES

This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.

Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!

To view this online at Audra’s blog, click here.

Ingredients

For the Scones:

2 cups all-purpose flour

1/4 cup plus 2 tablespoons white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into chunks

1/2 cup pumpkin pureé

3 tablespoons International Delight Pumpkin Pie Spice Creamer

1 large egg

For the Glaze:

1 cup powdered sugar

2 tablespoons International Delight Pumpkin Pie Spice Creamer

dash of cinnamon

Instructions

Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.

In a large bowl stir together the flour, sugar, baking powder, salt, and spices.

Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)

Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)

Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.

Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.

Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.

For the glaze:

Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.

SAVORY PUMPKIN QUICHE

This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.

1/2 cup low-fat Gruyère cheese

1 frozen 9-inch prepared piecrust

1 cup low-fat milk

2 large eggs

1 tsp. chopped thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground nutmeg

1 cup fresh or canned pumpkin puree

Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.

Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.

Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.

nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g

PUMPKIN CHEESECAKE

Yield: 12 to 14 slices

Source: "1,001 Delicious Desserts for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/21.shtml

Ingredients

3/4 cup ground reduced-fat graham crackers

3/4 cup ground gingersnap cookies

8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided

4-5 tablespoons margarine, melted

2 packages (8 ounces each) fat-free cream cheese

1 cup canned pumpkin

2 eggs

2 egg whites

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

2 tablespoons cornstarch

1 cup light whipped topping

Chopped toasted pecans, as garnish

Directions

Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.

Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat

PUMPKIN FLAN WITH CHOCOLATE CRUST

From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.

1 cup granulated sugar

3/4 cup half-and-half

1/2 cup or 4 ounces cream cheese

1 (14-ounce) can sweetened condensed milk

5 large eggs

1 cup pumpkin puree

1/4 cup dark brown sugar

1/2 teaspoon ground cinnamon or canela

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Pinch kosher or coarse sea salt

1 1/2 cups coarsely crushed chocolate graham crackers

In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.

In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.

Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.

Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.

HARVEST CORN CUSTARDS

This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6

To view this online, click here.

2 large eggs

1/3 cup sugar

1/3 cup all-purpose flour

1/8 tsp. salt

2 cups low-fat milk

1 1/2 tsp. vanilla extract

1 Tbs. honey

Orange or red and yellow food coloring, such as Wilton or Seelect

1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips

1 cup whipping cream

Ground nutmeg, for sprinkling

Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.

Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.

Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.

Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.

Once cooled, whisk both custards until smooth.

Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.

Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.

nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, About.com's Italian Food expert. She writes, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

To view this online, click here.

Ingredients

For the Gnocchi:

1 1/2pounds (675 g) raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups (350 g) unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

Directions

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit.

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

Weekend Recipes

Tomorrow is Halloween, and to get in the mood, here are six autumn/Halloween-ish recipes. Enjoy!

CRANBERRY TART WITH NUT CRUST

This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.

To view online, click here.

For the pie:

4 cups (16 ounces) fresh (or defrosted) whole cranberries

2/3 cup granulated sugar

2/3 cup golden syrup

Zest of 1/2 unwaxed lemon

For the crust:

1 cup unbleached all-purpose flour

3/4 cup nut flour

1/4 cup powdered sugar

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, cut into small pieces and chilled

1 to 3 tablespoons cold water

In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.

Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.

Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.

Preheat the oven to 375°F.

When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.

Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.

Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

PUMPKIN PARFAITS WITH OAT CRUNCH

This comes from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet." Serves 2.

To view this online, click here.

Oat Crunch

1/2 cup puffed rice cereal

1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats

2 Tbs. raw pumpkin seeds

2 Tbs. pure maple syrup

1/4 tsp. pumpkin pie spice

Pumpkin Mousse

3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative

1/2 cup sweetened pumpkin pie filling

6 oz. vanilla soy yogurt

To make Oat Crunch:

Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

Nutritional information per serving: Calories: 227; Protein: 5 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 261 mg; Fiber: 6 g; Sugar: 25 g; Vegan; Gluten-Free

COUNTRY PUMPKIN CHOWDER

This comes from the October 2004 issue of Vegetarian Times, and begins, "Pumpkins are loaded with beta-carotene, the antioxidant that imparts a bright orange color. Current research suggests that a diet rich in beta-carotene offers protection against heart disease and certain types of cancer." Serves 12

To view this online, click here.

2 tsp. olive oil

1/4 tsp. crushed red pepper

5 cloves garlic, minced

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 6-oz. pkg. soy “chicken” strips, cut into 1-inch lengths

2 cups cubed baby Dutch yellow potatoes

1/3 cup dry sherry

3 cups vegetarian “chicken”-flavored stock, hot

1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender

1 15-oz. can pumpkin purée

1/2 cup chopped fresh cilantro

2 Tbs. nutritional yeast

1 Tbs. tamari

Hot pepper sauce to taste

Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute. Add garlic, onion and bell pepper, sauté for 2 minutes and add the soy “chicken” strips. Cook for 2 minutes, and add the potatoes. Cook mixture for 5 minutes, stirring frequently. Add the sherry, stir for 30 seconds, and add the stock and tomatoes.

Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly. Add the cilantro, yeast, tamari and hot pepper sauce to taste. Reduce the heat to low, and cook for 10 minutes, or until ready to serve.

nutritional information Per SERVING: Calories: 177; Protein: 6 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 732 mg; Fiber: 6 g; Sugar: 13 g; Vegan

HARVEST CORN CUSTARDS

This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6

To view this online, click here.

2 large eggs

1/3 cup sugar

1/3 cup all-purpose flour

1/8 tsp. salt

2 cups low-fat milk

1 1/2 tsp. vanilla extract

1 Tbs. honey

Orange or red and yellow food coloring, such as Wilton or Seelect

1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips

1 cup whipping cream

Ground nutmeg, for sprinkling

Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.

Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.

Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.

Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.

Once cooled, whisk both custards until smooth.

Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.

Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.

nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, About.com's Italian Food expert. She writes, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

To view this online, click here.

Ingredients

For the Gnocchi:

1 1/2pounds (675 g) raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups (350 g) unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.