Here at
Maria Luisa, we look forward to the holidays – and now that it’s November, are really just around the corner.
From
Diwali to
Thanksgiving,
Hanukkah to
Christmas,
Kwanzaa to
New Year’s Eve, there is plenty to celebrate this month and next.
A big part of celebrating is gathering together with family and friends, sharing stories and making memories – and yes, very often memorable food and drink are shared to mark the special occasions.
While not all of us are gourmet cooks here, we do love to join in the holiday spirit by making special dishes, entertaining – or just going to a lot of parties!
This month in our blog, we’ll be sharing some of the
Maria Luisa team members’ favorite recipes – no, Maria’s not yet ready to share her famed Coquito recipe (yet) – but we hope these recipes will inspire you to try them out or head back to the kitchen to whip up your own favorites that you may have neglected in recent years.
And if you’d like to share one of your favorites with the Maria Luisa “community,” let us know – we’d love to help you do just that, in a future blog or via our social media platforms.
First up, our Lindsay offers two of her favorite seasonal recipes, Autumnally Addictive Pumpkin Bread and Brussels Sprouts with Pancetta & Raisins.
We’re already drooling – and bet you will be, too.
Thanks for reading – and hope you’re inspired to add these delicious dishes to your seasonal menus. (And tell us, or Lindsay, if you do next time you’re in;
don’t forget our Nov. 8 special sustainable shopping night with MacKenzie83, benefitting the Center for Safety and Change.)
Directions
•Preheat oven to 350 degrees. Grease a 9-inch loaf pan whatever way you please (I use Pam olive oil baking spray).
•Whisk together the sugar and oil until blended, then add the eggs and pumpkin. Lay out two paper towels, stacked on top of one another. Lay the grated apples over the paper towels. Roll up the paper towels into a log and squeeze gently to remove excess juices from the apples. Add the grated apples to the pumpkin mixture and mix to combine.
•In another bowl, stir together the flours, spices, salt, baking powder and baking soda. Add the pumpkin mixture to the dry ingredients and stir until combined. Let batter rest for 15 to 20 minutes.
•When ready to bake, pour the batter into the prepared loaf pan. Bake until the loaf is very dark and a tester inserted deep into the middle comes out clean, about 1 hour and 15 minutes. Transfer to a cooling rack and cool in pan for ten minutes, then turn onto rack to cool completely.
What I Love About This Recipe
Nothing says autumn like pumpkin and apple! I always make a few loaves from my seasonal apple-picking bounty. The apples keep the loaves deliciously moist. Serve at room temperature with your morning coffee or warm a slice with a scoop of vanilla bean ice cream for an after-dinner treat (!).
Directions
•Heat oil in a large heavy skillet over medium heat. Add the pancetta and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer pancetta to paper towels to drain. Let cool.
*While pancetta cools, add Brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes. Reduce heat to low and add raisins, shallot and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add stock to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and pancetta. Season to taste with salt and pepper.
What I Love About This Recipe
You'll find this as a side dish on my Thanksgiving table every year! I also love to turn this into a homemade pizza topping or toss with fresh pasta/hearty grains as a “sauce.” To mix it up, you can add other seasonal vegetables in with the Brussels sprouts - butternut squash complements the flavors perfectly.
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| Lindsay Owen |
