by Loriana Sanabria


For the Cocktail

  • 3 Cups Pumpkin Puree

  • 8 Cups Apple Juice

  • 3 tbsp Orange Juice

  • 6 tbsp maple syrup

  • 1 tsp Pumpkin Spice (see recipe below)

For the Garnish

  • Cinnamon sticks

  • Star anise

  • Sliced apples (toss in lemon juice to prevent browning)

  • Pumpkin spice mix


For the Pumpkin Spice

1/4 cup ground cinnamon

2 tsp ground nutmeg

½ tsp ground ginger

½ tsp ground cloves

¼ tsp ground cardamom



  1. Prepare the base. Place all ingredients into a cooking pot and whisk well. Heat over a medium-high heat until mix begins to steam, serve hot. Yields about 2.5-3 quarts.

  2. To serve. Carefully ladle into heat-safe glasses and garnish. For an alcoholic version, add 1 ounce of your favorite spirit. We recommend bourbon or rum.

NOTE: Over time the Pumpkin Puree will start to settle to the bottom of the storage container, stir mix before pouring into glass.


Risotto with Mushrooms

Liz’s basic formula for a risotto gets transformed into a celebratory meal with the addition of sautéed mushrooms. Their rich, earthy flavor makes for a decadent and satisfying main course for a holiday meal. A vegetarian-friendly, gluten-free dish, it can be easily adapted for vegans.


Serves 4


  • 1/2 pound assorted fresh mushrooms, cut into bite-sized pieces

  • 1 quart chicken or vegetable stock (homemade preferred, or find good quality store bought)

  • 2 tablespoons vegetable oil, divided

  • 2 tablespoons unsalted butter (for vegan option, substitute with high quality coconut oil or vegetable oil), divided

  • 1 small shallot, chopped

  • 1/4 cup minced onion

  • 1 1/2 cups Arborio rice

  • 1/2 cup white wine

  • Kosher salt

  • 1/4 cup grated Pecorino Romano cheese (or try our vegan “Parmesan cheese” below)


In a medium saucepan, bring the stock to a simmer and maintain at a simmer throughout.

  1. Heat 1 tablespoon each oil and butter in a large, heavy-bottomed saucepan over medium heat. Add mushrooms and sauté until brown. Season with salt and pepper and remove from the pan.

  2. In the same pan, heat remaining oil and butter over medium heat. When the butter is melted, add the shallot and onion and sauté for 2 to 3 minutes, or until slightly translucent.

  3. Add the rice to the pot and stir briskly with a wooden spoon to coat the grains well with the oil and butter. Sauté for another minute or so until you detect a slightly nutty aroma, but do not let the rice brown.

  4. Add the wine and continue to cook while stirring until the wine is fully absorbed. Stir in 1 teaspoon of salt.

  5. Add a ladle of hot stock and 1 teaspoon of salt to the rice and stir until the liquid is fully absorbed; lower the heat if the rice seems to be sticking. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue, adding ladles of hot stock and stirring the rice until the liquid is absorbed. While it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release the starch.

  6. The risotto is ready when the grains are tender but still firm to the bite, but not crunchy, which will take 20 to 30 minutes. If you run out of stock before you reach this point, add water, small ladles at a time.

  7. Stir in reserved sautéed mushrooms, Pecorino Romano, or vegan cheese. Taste and add more salt as needed.

  8. Serve immediately on warmed plates. For an extra-luxurious finish, top with freshly sliced black truffles.

For the vegan Parmesan cheese:

Combine 1 cup almond meal with 1/3 cup oil, 1/4 cup miso, and 1/4 teaspoon salt. Spread on a parchment-lined baking sheet and bake for 30 minutes at 250 until golden. Watch closely to prevent burning. Cool completely then crumble.


Roasted Pear Bellini



  • Pear nectar

  • Champagne (or prosecco)

  • Roasted pear purée


Put 1 tablespoon of the roasted pear purée into a champagne flute and add pear nectar ¼ of the way up the glass. Top off with champagne.


Dill Pickle Hummus



  • 1 15-oz. can chickpeas

  • 2 tbsp tahini

  • 2 tbsp olive oil

  • 1 garlic clove, minced

  • 2 tbsp fresh dill, chopped

  • 2 tbsp pickle juice

  • 1 tbsp lemon juice

  • ¼ cup chopped pickles (cornichons work well)

  • ¼ cup scallion greens, chopped

  • Sprig of dill


  1. Drain and rinse the chickpeas.

  2. In a food processor, add chickpeas, tahini, olive oil, garlic clove, dill, pickle juice, lemon juice, pickles and scallion greens. Blend until smooth.

  3. Serve with a sprig of dill.




Serves 4


  • 1 15-o1 lb. multicolored carrots, grilled and split

  • Olive oil

  • 2 cups cooked quinoa

  • 2 tbsp raisins

  • 1 tbsp toasted almonds

  • Pinch of ras el hanout

  • 3 tbsp crispy quinoa

  • 4 orange segments

  • 4 blood orange segments

  • 4 grapefruit segments

  • 12 slices crispy fennel

  • 1 bunch carrot tops (for garnish)

For Yogurt

  • 1 cup Greek yogurt

  • 1 tsp dill

  • 1 tsp parsley

  • 1 tsp tarragon

  • 1 tsp green curry leaves


  1. Blanch and shock carrots in boiling water until tender, but not soft.

  2. Dry the carrots, then toss in olive oil, and place on a hot grill until you see decent burn marks. Set aside.

  3. Place water and quinoa in a pot and cook on high until the water reaches a boil. Reduce temperature to low and cover for 15 -20 minutes until done. Then uncover pot and fluff quinoa with a fork, leave uncovered and mix with a pinch of ras el hanout.

  4. Mix raisins and toasted almonds into the cooked quinoa.

  5. Mix Greek yogurt with fresh herbs (dill, parsley, tarragon, curry leaves, etc.). Plate on the dish in a sweeping fashion.

  6. Place grilled carrots, orange segments and grapefruit segments onto each plate.

  7. Garnish with crispy fennel, carrot tops and crispy quinoa.


Lemon Pudding Cake with Fresh Mixed Berries


Serves 4


  • 1 tbsp unsalted butter

  • 2/3 cup sugar

  • 2 eggs, separated

  • 2/3 cup reduced fat buttermilk

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest

  • ¼ cup all-purpose flour

  • ¼ teaspoon salt

For Garnish

  • 1 cup fresh raspberries

  • 1 cup fresh blueberries

  • 1 cup fresh blackberries

  • 2 tbsp confectioners’ sugar


  1. Preheat oven to 325°F. Butter and lightly sugar 4 ramekins (about 1-cup size).

  2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. In a separate large bowl, beat egg whites until stiff. Slowly fold in the egg whites into the buttermilk mixture, adding a little at a time. Divide evenly amongst ramekins and bake in a water bath (fill a roasting tray with water halfway up the sides of the ramekins).

  3. Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.


Sweet Potato Gnocchi


Serves 10-12


  • 2 1 lb red-skinned sweet potatoes, rinsed, patted dry, pierced all over with fork

  • 1 12 oz container fresh ricotta cheese, drained in sieve 2 hours

  • 1 cup finely grated Parmesan cheese (about 3 ounces)

  • 2 tbsp (packed) golden brown sugar

  • 2 tsp plus 2 tbsp salt

  • ½ tsp freshly ground nutmeg

  • 2¾ cups (about) all-purpose flour


  1. Line a large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side or bake at 375 degrees until soft, about 20 minutes. Let cool.

  2. Cut in half and scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt and nutmeg then mash to blend. Mix in flour, about a ½ cup at a time, until soft dough forms.

  3. Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1-inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

  4. Bring a large pot of water to boil; add 2 tablespoons of salt and return to boil. Working in batches, boil gnocchi until tender, for about 5 to 6 minutes.

  5. Divide gnocchi and sauce among shallow bowls.


Carrot and Parsnip Latkes


Yields 16 to 18 two-inch pancakes


  • 2 medium carrots, peeled

  • 5 small parsnips (about 1 lb), peeled

  • 1/4 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 tsp minced chives or scallion

  • 1 tsp chopped parsley

  • Salt and freshly ground pepper

  • Grapeseed oil for frying


  1. Grate the carrots and parsnips coarsely and combine in a large bowl. Add eggs and stir until incorporated. Stir in flour and toss until combined and evenly coated.

  2. Fill a large skillet with about ½ inch of grapeseed oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

  3. Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter.


Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette


Serves 4


  • 1 Delicata squash

  • 2 tbsp olive oil, divided

  • ¼ tsp salt

  • ½ tsp pepper

  • ½ tsp ground cumin

  • ½ tsp coriander

  • 2 large bunches arugula

  • 1 tbsp white balsamic vinegar

  • 2 tsp Dijon mustard

  • Juice of ½ lemon

  • 1 cup pomegranate seeds


  1. Heat oven to 425°F.

  2. Cut Delicata squash lengthwise and remove the seeds. Then cut into ½-inch wedges. Lay out on a sheet pan lined with aluminum foil or parchment paper.

  3. Season squash with 1 tablespoon of olive oil, salt, pepper, cumin, and coriander.

  4. Cook for 30 minutes, turning the pieces halfway through.

  5. Tear kale leaves off the stems, ripping into bite-sized pieces.

  6. To make the vinaigrette, combine 1 tbsp olive oil, white balsamic vinegar, Dijon mustard, and lemon juice. Shake well.

  7. Massage the vinaigrette into the arugula. Add pomegranate seeds and squash.