Ingredients

4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
1 (15-ounce) can pumpkin puree (not pie mix)
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar, divided
1 tablespoon bourbon, optional
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/8 teaspoon table salt
1 1/2 cups roughly chopped pecans
1/4 cup all-purpose flour
Bourbon Whipped Cream, recipe follows
Ice cream, optional

Directions

1. Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside.
2. Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
3. Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles.
4. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 55 to 60 minutes. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.

Serves 8.

Bourbon Whipped Cream:

1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon bourbon

1. Add the heavy cream to a medium bowl. Beat the cream with a handheld mixer until thick and frothy.
2. Add the sugar and bourbon and beat until medium peaks form.

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Ingredients

2 medium pork tenderloins (about 2 pounds), silverskin removed*
1/3 cup kosher salt, for brining, plus more for seasoning
1/4 cup sugar
2 medium sweet potatoes
2 tablespoons coarsely ground black pepper
2 tablespoons grapeseed or canola oil, plus more as needed
1 large red onion, minced
1/2 cup coarsely chopped dried cranberries, preferably Craisins
1/2 cup naturally brewed ponzu
One 14-ounce can coconut milk, shaken
1 tablespoon unsalted butter

*If you're unfamiliar with this skill, ask your butcher to remove the silverskin for you.

Directions

1. At least 2 and up to 4 hours in advance, brine the pork: in a bowl large enough to hold the pork and the brin, combine the 1/3 cup salt, the sugar, and 8 cups of water. Stir to dissolve the salt and sugar, and add the pork. If the pork isn't covered, add more water and refrigerate for 2 to 4 hours.
2. Preheat the oven to 450 degrees F. Bake the sweet potatoes until they are soft, about 40 minutes. Do not turn off the oven.
3. About 15 minutes before the potatoes are done, rinse the pork and pat dry. Season lightly with salt and coat with the pepper. Heat a medium sauté pan over medium heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the pork and sauté on all sides, 2 to 3 minutes. Transfer the pan to the oven and roast for 6 to 8 minutes for medium, or to an internal temperature of 150 degrees F. Alternatively, insert a paring knife into the thickest part of the meat. If the juices run clear and the knife feels hot, the pork is done. remove the pork to a cutting board and let rest.
4. Add a touch more oil to the pan and swirl to coat the bottom. When the oil is hot, add the onions and dried cranberries and sauté, stirring, until the onions have browned lightly, 4 to 5 minutes. Add the ponzu, deglaze, and reduce the liquid by half, about 1 minute. Whisk in the coconut milk and butter and season with salt and pepper.
5. Cut the pork into 12 slices. Divide the sauce among four individual serving plates. Scoop out the potato from its skin and divide it among the plates. Surround each scoop of potato with 3 slices of pork and serve.

Serves 4.

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Ingredients

4 Tbs. Earth Balance margarine, melted

1 Tbs. garlic salt

1/2 tsp. cayenne, or more for taste

1 cup raw, unsalted cashews

1 cup raw, unsalted walnuts

1 cup raw, unsalted almonds

1/2 Cup sunflower seeds

Directions

Preheat oven to 300 and line a baking sheet with foil. In a medium bowl, combine the nuts, garlic salt, and cayenne. Add the margarine and thoroughly combine. Layer onto the lined baking sheet and bake for about a half an hour. Stir and flip over the nuts. I know, that’s not easy, but you’ll be able to tell which side is which since the cooked side will be dry-looking. Bake another 20-30 minutes. Let cool, then transfer to an air tight container if not eating right away. Enjoy!

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Ingredients

2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

1. Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
2. Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
3. In a small saucepan over medium heat, heat the half-and-half and parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
4. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra parmesan cheese, season to taste, and serve hot.

Serves 4 to 5.

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