Easier Than Pie: Individual Pumpkin Custards

With the holidays fast approaching, we all need some go-to recipes that can be made quickly, store easily and, above all, taste wonderful. These little pumpkin custards meet all those demands, giving you a rich, not-to-sweet treat that can proudly be served after any meal—and they even make a great breakfast, too!

Individual Pumpkin Custards

Ingredients:
1 can (15 oz.) pumpkin puree
1/4 cup honey (or pure maple syrup)
2 large eggs, room temperature
1 cup (8 oz.) heavy cream
1 teaspoon vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with parchment liners and set aside.

In a medium bowl, stir all ingredients together until smooth and creamy. Divide batter evenly among liners in prepared pan (they will be fairly full) and bake for about 25-30 minutes, or until set and no longer wobbly in the center. Let custards cool completely in the pan, then carefully lift out and refrigerate in an airtight container. These are best made at least one day ahead to allow the flavors to develop. They can be served with whipped cream, ice cream, or simply garnished with a few chopped, toasted pecans.

Notes: The custards will hold their shape once refrigerated overnight, while still retaining their smooth interior. If you have some oranges on hand, a teaspoon of grated zest would be heavenly folded into the batter before baking. Feel free to use any combination/amounts of spices that you like best or would typically use in your favorite pumpkin pie recipe. Be sure to share your variations in the comments!

>o<

French Kiss: Grilled Turkey, Cranberry and Brie Sandwiches

The Thanksgiving holiday isn't quite over, so treat yourself to a hearty lunch with leftovers from the feast! We've all seen variations of this tasty sandwich at our favorite cafes and eateries, but it's always fun to try and replicate things at home. The French flavors found here are not only the brie, but the Dijon mustard and brioche bread:

Grilled Turkey, Cranberry and Brie Sandwiches

For each sandwich:
2 half-inch slices brioche, challah, or any good egg bread
2-3 slices roast turkey
Sliced brie cheese
Cranberry sauce
Dijon mustard
Softened butter

Assemble your sandwich by spreading some cranberry sauce on the inside of one slice of bread and some Dijon mustard on the other. Layer on the turkey and brie and close the sandwich. Heat a non-stick skillet or grill pan over medium heat; butter the top of the sandwich. Place top-side down in the skillet and grill until golden. Butter the side facing you and flip to grill on the other side. Remove, cut in half, and enjoy!

>o<

Perennial Harvest: Felt and Fabric Decorations for Fall

Despite the fact that, technically, I don't know how to sew, I'm fascinated by the colors and patterns of thread and fabric. Just looking at them is a pleasure in itself. However, with a little hand stitching, these lovely fall colors make for a more permanent collection of decorative gourds (and maybe a critter or two):

The usual suspects.

Felt and Fabric Decorations

Materials:
Colored craft felt
Solid or patterned fabrics (remnants/fat quarters)
Embroidery flosses or No. 5 mercerized cotton threads
Doll needles
Straight pins
Poly-fil/stuffing
Templates or cookie cutters in desired shapes
Ballpoint pen
Sharp scissors (regular or pinked)
Embellishments (buttons, beads, etc.)

Trace template on backside of fabric; turn template over and trace again on a coordinating piece of felt. Cut out and match insides together, smoothing and securing with straight pins. Leaving a small border, stitch along the outside edge, leaving an opening at a larger end. Remove pins and stuff gently until pleasantly plump, but not so full that you can't close the opening. Finish stitching to close and tie off thread (hide the "tail" between the two layers, if possible).

Notes: Doll needles work well here, as the point is much sharper and the needle much longer than a regular embroidery needle. When using floss, I use all six strands together so the stitching stands out nicely. For the owl above, appliques and embellishments were added to the front side prior to attaching it to the back. Colors and fabrics can be chosen according to the season, making it easy to be creative any time of year!

>o<

When Life Gives You Cranberries: Homemade Cranberry-Orange Sauce

Another Fall favorite is now available fresh at local markets and grocery stores. The most common use for cranberries is cranberry sauce for the Thanksgiving table, which of course can be served at any time since cranberries freeze well for up to a year. I can't take full credit for this recipe, as I've adapted it from various other cranberry sauce recipes I've seen over the years. However, it's easy, delicious, and makes any meal feel like a holiday :-)

The basic recipe below makes for a great sauce, but I also think it lends itself well to the addition of herbs/spices, or substitutions using different preserves or fruit. So be adventurous, experiment away, and note your favorite creations in the comments!

Cranberry-Orange Sauce

Ingredients:
One bag (12 oz., about 3 cups) fresh or frozen cranberries, rinsed well and picked over
One jar (12 oz., about 1 1/2 cups) sweet orange marmalade
1/4 cup liquid (water, fresh orange juice, orange liqueur, bourbon)

Stir ingredients together in a large saucepan, cover and bring to a bubble over medium heat. Reduce heat to low, and simmer (gently!) until all the cranberries have burst, about 30-45 minutes, stirring occasionally and being very careful when removing the lid. Let cool slightly and serve warm with poultry, pork, game, or even ice cream! Store remaining sauce tightly covered in the fridge for up to two weeks, or freeze for up to three months.

Notes: Don't worry if your jar of preserves is an ounce or two over/under what's listed, it will work out just fine. When using a fruit-juice sweetened brand of preserves (which are less sweet), you may want to adjust by adding a few tablespoons of sugar, honey, or maple syrup to taste. Don't like cranberry sauce? Pack into jars and give away as gifts!

>o<