On Mother’s Day, my kids love to bring me breakfast in bed. I try to pretend that I’m asleep when they enter my room because they love to watch my surprised reaction as they present me with a beautifully made omelet, sliced fruit, orange juice, and coffee all spread out on a pretty breakfast tray. My son learned how to sing “Las Mañanitas” this year in his Spanish class so I can’t wait for him to serenade me with his rendition of this beautiful Spanish ballad.
This mushroom and cheese tortaoozes creaminess, and the addition of roasted green chiles and tequila gives it just the right dimension of smoky flavor. A soft bolillo roll that gets grilled until crunchy is the perfect thing to hold all the gooey goodness.
This pumpkin flan has a cream cheese texture but evokes all the flavors of fall: pumpkin, cinnamon, cloves, and nutmeg. You will love how easy this recipe is to make and, best of all, the undeniable taste of pumpkin.
The homey scent of roasted squash, apples, and pepitas (pumpkin seeds) will fill your home this holiday season with this sophisticated soup. If you love a hint of spice, this soup has that, too. Serve it in pumpkins for a presentation like no other.
Sweet pastry pockets filled with your favorite fruit or seasonal preserves can be found at your local Mexican bakery/panaderia. This particular recipe caters to busy chefs and calls for canned pumpkin, rather than fresh pumpkin. And a handy empanada press makes quick work of it all.
A few years ago, my husband and I were visiting his Aunt Celia in Davis, California, and she had a pile of fall fruit on her table. I noticed a bright and glossy looking fruit and picked it up. When she saw me looking at it quizzically she told me it was a persimmon. I’d never had one, and the food adventurer in me was excited to try it. I bit into it like an apple and it was love at first bite.
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