Savory Cheesecake with Baked Plantain Crust

We had guests over for lunch recently and one of them is gluten intolerant. There are many options available such as rice noodle soups or potato dishes. This time, I tried to think out of the box; I made individual savory cheesecakes for a more refined presentation. But instead of making a gluten-free crust (using gluten-free flour), I used ripe yellow plantains that I molded using mini cake pans. I caramelized them with palm sugar, which enhanced the flavor of the dish and paired wonderfully with the fromage blanc filling.

I served the plantain entrée with thinly sliced radishes and salad greens. It made a wonderfully light and flavorful lunch.

Chewy Pecan Caramels with Cardamom

The key utensil for making chewy caramels is a candy thermometer, as it's the only way to control the temperature of the sugar. A few degrees too high and the candies become hard.   

On a recent trip to San Antonio, we discovered these delicious Texan Pecan praline specialties. We brought a lot of boxes home but unfortunately they disappeared fast. Whenever my father-in-law or my husband come back from a trip to San Antonio, they bring back a boxes of the wonderful Texan delicacies. My mother-in-law always asks: "Honey, did you bring home my "magazines" from your business trip?" She refers to them as magazines because if the kids hear that there are caramels in the house they gobble them up right away.

This recipe is the result of several attempts to make the candies at home. To add my own touch, I flavoured the caramels with cardamom which pairs incredibly well with the crunchy roasted pecans. Until my father-in-law or my husband go back to San Antonio for their work, our family can enjoy these homemade caramels; they're perfect for the holidays!

Balsamic Brussels Sprouts with Acorn Squash

Every winter season, I look forward to the wide availability of Brussels sprouts and acorn squash. I prepare them many different ways, but I make it a point to never overwhelm the distinct flavors of these seasonal veggies.

This time around, I steamed the vegetables until tender, then sautéed them in a little butter until caramelized. Finally, I glazed them in balsamic-maple syrup. The children love this dish because of its intriguing flavors; the sweet, tart and savory notes with a hint of maple in the background got very positive reviews.

Oven Baked Yams

This recipe is an easy take on baked yams. The yams are boiled first, then filled with a little butter and maple syrup. After the yams are individually wrapped in foil, they are baked until caramelized and juicy. You can eat them plain, with brown sugar-flavored butter, salt and pepper or a sprinkle of toasted sliced almonds.

Yams are a staple on everyone’s Thanksgiving menu, but not everyone likes the sweetness of candied yams. This is a great alternative that is much more savory. An added bonus is that the yams can be prepared in advance in the morning and warmed just before serving (in the microwave or in a steamer). If you do as much cooking as I do on Thanksgiving, that alone is reason to consider this dish.

Pumpkin Creme Brulee Recipe

We recently hosted a dinner party and I wanted to bring a little flair of the Fall season. With Thanksgiving coming, I decided to make a pumpkin crème brûlée. I would consider myself an expert when it comes to make these cute French desserts. I've made crèmes brûlées so many times (lavender, banana, cherry, masala chai, green tea, lemon, chocolate, vanilla, butterscotch), I could make them with my eyes closed, except the brûlée part . That would end badly, I’m sure.

The result was predictably delicious. Crème brûlée flavored with just about anything tastes great, but that doesn’t give you license to make a turkey-flavored version. If it was made savory though, it might be interesting. Something to think about. At any rate, pumpkin crème brûlée is a familiar, yet fresh take on Thanksgiving dessert that deserves a place at your dinner table.