Food!!

Warm Pumpkin Salad

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Pumpkins are a staple for fall decor and food. I love everything pumpkin.  I’m that person that will have everything pumpkin as soon as October hits. I love to incorporate it in my cooking. I’m lucky enough that my store carries per cut and peeled pieces.  I like to make warm salads during the cooler months.  I figured this would be the perfect one to share. I hope you enjoy.

Ingredients:

1/2 cup pancetta, cubed
1 fennel bulb, sliced
2 whole Artichoke hearts, cut into wedges
2 lbs pumpkin, peeled, seeded and cut into desired pieces
Salt & pepper, to taste
1/4 cups extra virgin olive oil
1/2 cup fresh parsley, chopped

Preheat oven to 375 degrees.
In a baking dish add pumpkins and Artichoke hearts. Season salt, pepper and 1/4 cup olive oil. Place in the oven for 1 hour or until pumpkin is tender. Set aside.

In a medium skillet on medium heat add pancetta, cook until crispy. remove and place on paper towel to absorb any oils. In the same skillet add the fennel into pancetta oil. Season with salt and pepper. Cook for about 3 minutes. Remove from heat. Set aside in large bowl. Add the pumpkin, artichokes and parsley. Toss together.

Dressing:
1/2 cup apple cider vinegar
1 cup extra virgin olive oil
Salt and pepper, to taste
1/4 cup molasses
1 tablespoon lemon juice
1 garlic clove, minced

Preparation:
In a medium bowl add apple cider begin to whisk in olive oil. Whisk consistently. Season salt and pepper. Add garlic, lemon juice and molasses. Keeping whisking for another 2 minutes. Pour over pumpkin and veggie mix. Toss everything together. Top with crispy pancetta. Place in serving dish and enjoy.

P.S. This is a perfect dish for thanksgiving.

Check out the other great dishes from this week’s Food Network Blog #fallfest below:

The Hungry Traveler: Pumpkin Brown Butter Madeleines
Bacon and Souffle: Pumpkin Lasagna with Sausage, Kale and Parmesan
Homemade Delish: Warm Pumpkin Salad
Creative Culinary: Pumpkin Butter
The Lemon Bowl: 20 Healthy Pumpkin Recipes
Weelicious: Baked Pumpkin Doughnuts
Virtually Homemade: Pumpkin Snickerdoodles
TasteBook: Creamy Pumpkin Mac and Cheese
Dishin & Dishes: Homemade Pumpkin Chai Tea Latte Concentrate
Napa Farmhouse 1885: Spiced Pumpkin Pancakes
Red or Green: Spiced Pumpkin-Chocolate Chip Bars
The Heritage Cook: Roasted Pumpkin, Potato, and Sage (Gluten-Free)
Swing Eats: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste with the Eyes: Sultry Pumpkin Soup – Southwest Flavors, Dressed To Kill
FN Dish: 8 Ways to Eat Pumpkin All Day Long

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Food!!

Festive Champagne Punch

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Give a final burst of summer this Labor Day weekend with this delicious Prosecco punch. It’s packed with flavor and super refreshing on these last couple days of heat. This drink would actually be really enjoyable around the holidays too. Feel free to add your favorite fruits. Your guests will be coming back for more, so make sure to stock up.

Ingredients: 
1/4 cup private stock dark rum 
1 whole bottle of prosecco 
1/2 grapefruit, sliced 
1 cup fresh raspberries 
1 can of Sanpellegrino Aranciata Soda Pomegranate and Orange
Fresh basil leaves, optional for garnish 
Preparation: 
Pour all of the above ingredients in a punch bowl or a large pitcher, stir, garnish, pour and enjoy. 
Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Lemon Bowl: Lemon Garlic Chicken Kabobs
Bacon and Souffle: Roasted Shrimp Orzo
The Hungry Traveler: Ginger Vanilla Fruit Salad
Homemade Delish: Festive Champagne Punch
Dishin & Dishes: Savory Tomato, Roasted Garlic and Mozzarella Tart
Creative Culinary: Zucchini and Cream Cheese Casserole
TasteBook: Apple-Pecan Chicken Salad
Elephants and the Coconut Trees: Batter Fried Pepper with Tzatziki Sauce
Healthy Eats: 6 Fall-Forward Recipes for Your Labor Day Celebration
Domesticate Me: Lobster Avocado Toast
Taste with the Eyes: “Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles
Napa Farmhouse 1885: Grilled Shrimp & Peaches with Arugula Pesto
Red or Green: Spicy Greek Chickpea Spread
The Heritage Cook: Smoked Chicken Salad (Gluten-Free)
The Mom 100: Yogurt Berry Pops
FN Dish: The Last Hurrah: Grill Absolutely Everything on Labor Day

 

Food!!

Jalapeno and Peach Gelato

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There is nothing better in the summer than a bowl of delicious ice cream. Being from Italian descent, I wanted to give gelato a whirl. So I called my dad up and asked for his recipe. He gave me the traditional ingredients but I wanted to bump it up a notch. This combo worked out perfectly.  It’s jalapeño and peach. Surprisingly it wasn’t spicy. I went easy on the jalapeños, but it’s just enough to get the flavor of the pepper without the heat.  The heat and cold as well as the spice and sweetness in this balance nicely.

Ingredients:
2 jalapeños, spilt and deseeded
1 large peach, cut into pieces
1 teaspoon lemon zest
2 cups heavy cream
1 cup whole milk ( you need whole milk)
5 egg yolks, room temp
1 cup sugar
1/2 teaspoon vanilla extract

Preparation:

In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.

In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk.  Cover and place in the freezer overnight.

I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

 

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie’s Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List