Give brownie sundaes a seasonal twist by topping them with peppermint stick ice cream and chopped peppermint bark.  Use your favorite brownies or make a batch of molten chocolate brownies (my favorite – see the index for the recipe) to use for these delicious sundaes.  It’s a casual and homey dessert that is sure to tickle everyone’s tastebuds this time of year.

I adore pumpkins – especially pumpkin pie.  Since I am gluten-free, I had to find a substitute for my traditional fall favorite.  I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie.  It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned.  Just be sure to use plain canned pumpkin, not pumpkin pie filing.  I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter).  I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft.  I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.

Crustless Pumpkin Pie

15 oz. pumpkin puree

14 oz. sweetened condensed milk (fat free, low-fat or regular)

2 large eggs, lightly beaten

2 tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. vanilla extract

¼ tsp. ground allspice

1.            Preheat oven to 350°F.  Spray 9” pie plate with nonstick cooking spray and set aside.

2.            Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl.  Whisk in eggs until well combined.  Pour into prepared pie plate.  Bake in preheated oven until filling is set in center, about 50 minutes.  Cool slightly before serving or let stand at room temperature for up to 2 hours.  (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.

Winter salads can be boring.  My solution is to add a special ingredient, like roasted butternut squash.  Roasting brings out the sweetness of the vegetable and gives it a great texture.  Adding a good balsamic vinaigrette and candied walnuts or pecans (buy Pecan Pralines if you don’t feel like making them yourself) make this salad absolutely delicious.  Top it with some crumbled goat cheese for an extra special touch.  Serve this salad at brunch, lunch or dinner.

Mesclun Salad with Roasted Butternut Squash

½ medium butternut squash, peeled and diced in ½” pieces

1 large shallot, cut into quarters

2 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

½ Tbs. fresh thyme, chopped

salt and pepper

5 ounces mesclun greens or other salad mix

¼ cup candied walnuts or pecan pralines, chopped

Balsamic vinaigrette (homemade or store-bought)

2 ounces goat cheese, crumbled (optional)

1.            Preheat oven to 375 degrees.  Toss squash with shallot, olive oil, vinegar, thyme, salt and pepper on a rimmed baking sheet until well coated.  Arrange in a single layer and roast in the preheated oven for about 20 minutes, tossing after 10 minutes, and cook until squash is soft and slightly browned.  Once cooked, chop shallot into small pieces and mix with squash.  Squash mixture can be prepared up to 2 days in advance.  Cool before adding to salad.

2.            Place mesclun greens in large serving bowl.  Top with roasted squash mixture, candied nuts and balsamic vinaigrette.  Toss until well combined.  Sprinkle with crumbled goat cheese, if you are using it.   Serve immediately.

Serves 6

You don’t need a menu filled with ghoulish dishes for a festive Halloween party. Use seasonal flavors in creative ways to create a hip party menu that will please the adult palate.

Hip Halloween Menu

Pumpkin hummus served with blue corn tortilla chips

http://hiphostessblog.com/2009/10/25/pumpkin-hummus/

Fried pumpkin ravioli

http://hiphostessblog.com/2010/10/28/pumpkin-ravioli-appetizer/

Black olive tapenade crostini

http://hiphostessblog.com/2008/04/12/savory-black-white-cookies/

Lamb chop lollipops with chimichurri sauce

http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159

Carrot raisin salad

http://www.foodnetwork.com/recipes/kathleen-daelemans/carrot-quik-slaw-recipe/index.html

Maple-spiced nuts

http://hiphostessblog.com/2008/03/06/go-nuts-for-maple-spiced-nuts/

Pimiento-stuffed green olives (store-bought)

Since the heat wave moved in I haven’t been able to turn on my oven.  As a result, I have gotten creative with my no-cook recipes.  A caprese salad is one of my favorites this time of year, when the tomatoes and basil are at their best.  But instead of tomatoes, I substitute cantaloupe and made a delicious hip twist on this Italian classic.  Serve this combo as a salad or on mini skewers for a party (or kids).  This is a savory recipe – think of it like a vegetarian version of cantaloupe and prosciutto, another delicious sweet-salty combo. 

Seed and cut one ripe cantaloupe into chunks or round balls (with a mellon baller).  Use one container of Bocconcini (mini Mozzarella balls) and a small bunch of fresh basil.  Layer cantaloupe, Bocconcini and basil on skewers and repeat until the skewers are full, leaving an inch or so at the end.  Drizzle with olive oil, salt and pepper.  Instead of skewers, make a salad using the same ingredients and tossing until combined.  Serve with a nice glass of white wine or prosecco and enjoy!

Host a garden party with ideas from my July 2010 column on The Family Groove.

http://www.thefamilygroove.com/jul10_EntertainingOnTheEasy.htm

Host a spring picnic with ideas from my May 2010 column on The Family Groove.

http://www.thefamilygroove.com/may10_EntertainingOnTheEasy.htm

Check out my April 2010 column on The Family Groove for a make-ahead spring brunch menu. 

http://www.thefamilygroove.com/apr10_EntertainingOnTheEasy.htm

Host a hip New Year’s Eve cocktail party with ideas from my monthly column on The Family Groove.

www.thefamilygroove.com/dec09_TheDinnerParty.htm