This crème brûlée is a great recipe to make for the fall season. The use of ginger and nutmeg along with pumpkin gives a twist to the classic crème brûlée. You can make this up to a week in advance and refrigerate. Just remember to torch it with a brûlée torch only when you are about to serve. I strongly suggest using a brûlée torch and not use your oven broiler. You can find a decent torch on Amazon, and it is a great way to impress your friends.
Use a store-bought Pillsbury pie crust to make this quiche in a tart shell. All you need to do is to put the custard together and saute the vegetables. Since it is fall, I am using pumpkin, mushroom, leeks, and warm spices such as curry powder and nutmeg to make this pumpkin curry quiche.
Tomato curry is popularly known as 'onion tomato masala' in India. It is a base for many delicious curries. You can make this curry ahead of time and freeze it for months. Then, when you want to make a curry, reheat the curry and add beans, vegetables, meat, or even seafood, and your curry is ready. I hope you enjoy this classic base recipe.
This is a twist to the classic New York Cheesecake. I am using an orange flavor for this recipe. Grand Marnier liqueur gives a good orange flavor throughout the year, especially in the fall season. You can serve this cheesecake after a meal or alongside tea/coffee. Baking orange slices and garnishing the cheesecake with these pieces give an extra oomph to this recipe.
This is an Ethiopian-inspired chickpea stew for the fall/winter season. It does take some planning, but I have seen that soaking raw red kidney beans and cooking them over three hours results in a better stew than using canned beans. I am offering a substitute for the Berbere spice, which is a quintessential spice in this recipe. You can find this spice at your local Ethiopian store or on Spice and Tea Exchange.
