With the autumn leaves falling, thoughts in the United States turn to the holiday season and to baked goodies such as Pumpkin Bread which has become a staple at many Thanksgiving feasts. I love pumpkin anything, and I suspect I am not the only one. For years items such as pumpkin spice lattes, pumpkin cheesecakes, pumpkin butter, pumpkin dipping oils,  and even pumpkin s’mores have been showing up at my local markets.

Driving by my local farm, I am always excited when I get the first glimpse of fresh pumpkins ripening on the vines. The excitement only grows when the pumpkins make their way from the fields to the stands. After a stop at the farm to pick up a fresh pumpkin, next stop is home to bake some fresh Pumpkin Bread. For me, this is very much a seasonal dish, but it is special nonetheless. Every year it seems, I tweak the recipe just a bit to see if I can make it better. At this point I have done it enough that it is always good, but making it just a little different each time, gives me hope of one-day creating the ultimate Pumpkin Bread killer recipe. For now, this recipe is my very best, and I think you will agree it’s better than most out there.

During the season, fresh pumpkin is available at most supermarkets and farm stands. Once the weather gets colder, and pumpkin season comes to an end, your only option might be canned pumpkin. As more organic and freshly processed options are now available, don’t be afraid to use try these products as they can produce equally delicious results.

For those of you who like to bake, and would like to make something special for Thanksgiving dinner, Pumpkin Bread is a great choice. It is easy to make, and can be prepared in advance. It can be also be gently warmed before serving. I love to eat mine while it’s still warm after baking with pumpkin butter or cream cheese. Sometimes I also add raspberry jam to it. In my opinion, no Thanksgiving dinner is complete without this delicious treat accompanying  your meal.

My best to you and your families for a warm and comforting Happy Thanksgiving!

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Pumpkin Bread

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 3 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Servings 1 loaf

Author My Global Cuisine

Ingredients

• 2 eggs
• 1 cup canned or fresh pumpkin
• 1/2 cup vegetable or corn oil
• 1/2 cup whole milk yogurt
• 1 Tsp vanila extract
• 1 3/4 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 Tsp baking soda
• 1/2 Tsp salt
• 1 Tsp ground cinnamon
• 1/2 Tsp ground ginger
• 1/4 Tsp ground nutmeg

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 8.5" by 4.5" loaf pan.
• In a large bowl, whisk together the eggs and the pumpkin puree. Whisk in oil, yogurt, and the vanilla extract until smooth.
• In another bowl combine the dry ingredients, flour, brown sugar, baking soda, salt, cinnamon, ginger and nutmeg. Add the dry ingredients to the pumpkin mixture and combine them together.
• Pour batter into prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Mine took 63 minutes, but oven varies, so keep an eye on it.
• Remove from oven and cool in the baking pan for about 20 minutes.
• Remove from pan and cool another 10 minutes.
• Enjoy!

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There are many different flavors of Semifreddo, but Crunchy Almond Semifreddo is my favorite. I first tried this delicious dessert while in culinary school in Tuscany. Chef Paolo Monti taught me how to make, and it my son’s favorite dessert! I love deserts, but like many of you out there, they do not love me. When I do indulge, I want the desert to be great and when it comes to Crunchy Almond Semifreddo I just can’t resist. There is something about the combination of the almond crackle with cream and chocolate sauce that is so decadent. It is absolutely one of my guilty pleasures!

This Crunchy Almond Semifreddo is ideal to serve at dinner parties as it can be prepared in advance. Your guests will be really love it and it’s really easy to make as it calls for only four ingredients. If you are going to serve it at a party, I recommend you transfer the contents of the ramekins or or pans to a cookie sheet and keep frozen until they are served as it can be a little tricky getting them out of some types of dishes!

I hope you will give this delicious dessert a try and that you enjoy every single bite of it just like I do!

Here are the steps to the Crunchy Almond Semifreddo:

This is what your almond sugar mixture will look like when it’s cooking. Be careful to use a medium flame and swirl the contents of the pan continuously to avoid burning the sugar.

After cooking, pour the mixture onto a sheet of wax paper. Once it has cooled, the mixture read to be cracked.

Ready to be processed!

All together now!

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Crunchy Almond Semifreddo

Course Dessert

Cuisine Italian

Author My Global Cuisine

Ingredients

• 26 oz. Heavy Whipping Cream
• 8 ounces 200 g of Sugar
• Crackle:
• 8 oz. 200g of Sugar
• 8 oz. of Raw Almonds
• Chocolate Sauce:
• 6 0 z. 200g Baker's Semi-Sweet Chocolate
• 6 oz. Heavy Whipping Cream
• Optional: Fresh Raspberries

Instructions

• - Place sugar and almonds in a medium skillet pan and cook until sugar is melted and light brown in color. Swirl the pan while caramelizing the sugar being careful not to burn the mixture.
• - Cut a piece of Wax Paper and place on top of a cutting board. Pour the almond sugar mixture onto the sheet of parchment paper and let it cool.
• - Place another sheet of Wax Paper on top and crack the mixture into small pieces.
• - Transfer the pieces to a food processor and blend until it until fine.
• - Whip the Cream and Sugar until firm and fold in the almond crumble mixture. Reserve some of the almond sugar crumbles to serve on top of the semifreddo.
• - Fill individual ramekins or nonstick cupcake pans with the mixture, cover with aluminium foil and freeze for at least 3 hours. You could also use a nonstick loaf pan and serve as slices. If you don't have a nonstick loaf pan, line a regular 1.5 Quart loaf pan with wax paper and pour mixture into the pan. Cover with aluminum foil and freeze overnight.
• - Prepare the chocolate sauce by heating the cream and chocolate chunks together on a sauce pan at low temperature until the chocolate melts and the sauce becomes smooth.
• - To serve, unmold the semifreddo onto a serving platter. If using a loaf pan, remove any wax paper and slice. Top with the chocolate sauce and reserved almond crumbles. Add some fresh Raspberries or Strawberries to make it even better!

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I like to add fresh orange to the mix to make it a little special and balance some of the tartness of the lime.  In Brazil, they often add a little pure passion-fruit juice for those who prefer their drink a little less tart. This Lime-Orange Caipirinha is a great cocktail to serve at at a barbecue. The Brazilians believe that it helps open up your appetite to eat red meat, and it is often served before a family meal at the churrascaria. You will also find this traditional Lime-Orange Caipirinha cocktail at a happy hour or just about any celebration. You don’t have to wait for a special occasion to enjoy this delicious anti-oxidant filled cocktail. Mix one up at the end of a busy day and relax Brazilian style!

Brazilian football is often referred to as ‘the beautiful game’ and Brazilians are said to live ‘the beautiful life’.  So mix yourself up one of these traditional cocktails and conjure up some images of carnival, beautiful beaches, dancing, great food and great friends .

Love you all!

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Lime-Orange Caipirinha

Course Drinks

Cuisine Brazilian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 -2

Author My Global Cuisine

Ingredients

• 1 Ripe Orange
• 1 Ripe Lime
• 2 Tablespoons Extra Fine Sugar
• 4 Ounces Brazilian Cachaca or Vodka
• 10 Crushed Ice Cubes

Instructions

• Wash Orange and Lime well.
• Roll the Lime and Orange on a clean counter or cutting board applying light pressure, This will help release the juice.
• Remove the ends of the Orange and Lime and cut into 1" wedges.
• Using a mortar and pestle, muddle the Orange and Lime with the sugar
• Add ice to a cocktail shaker
• Pour the mixture and the Cachaca over the ice and shake well.
• Pour and Serve!

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