Ingredients
1 T olive oil
1 small-medium pumpkin (sugar pie variety, if possible), to yield 3 cups mashed pumpkin
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup crème fraiche, plus 1 cup for garnish
1/4 cup orange juice
1 large pinch freshly grated nutmeg
Salt and freshly ground black pepper
1 tablespoon chipotle peppers (canned is fine)

You will also need:
Baking sheet
Spoon
Large pot
Blender
Fine mesh or strainer

Instructions
Preheat the oven to 425oF.

 Rub the olive oil on a baking sheet.   

Halve the pumpkin from top to bottom and place it, cut side down, on the oiled baking sheet. Bake until the pumpkin can be easily skewered, 30-40 minutes. Cool for about 20 minutes.

With a spoon, remove the seeds and discard. Scrape out the pulp and set aside 3 cups. Discard the skin.

Melt butter in a large pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer for about 30 minutes. Let cool for about 20 minutes.

Puree the soup in batches in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add 1 cup of the crème fraiche, the orange juice and the nutmeg.

Season to taste with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Stir peppers into the remaining crème fraiche.

Ladle the hot soup into bowls. Spoon a dollop of chipotle crème fraiche into the soup.

Serves 6-8.

Ingredients
1 T. olive oil, plus more for roasting the pumpkin
1 small-medium pumpkin (sugar pie variety, if possible), to yield 3 cups mashed pumpkin
1/2 large red onion, chopped
4 cups chicken stock
¼ t. nutmeg
3/4 t. curry powder
2 cups milk or half-n-half
1 T. sugar (optional)
1/2 t. jalapeno peppers
1/2 T. chopped fresh oregano
Sea salt and pepper, to taste

Garnish:
1 c.up crème fraiche
1 t. chopped jalapeno peppers
Sprigs of fresh oregano

You will also need:
Large soup pot
Large cookie sheet
Immersible blender
Soup bowls
Cutting board
Knives

Instructions
Preheat the oven to 425oF. Cut the pumpkin into halves or quarters and rub the cut edges with olive oil. Place the cut sides down onto a large cookie sheet. Bake for about 30-40 minutes, until the pumpkin is soft. Remove from the oven and let cool. Scrape 3 cups of the pulp from the pumpkin shells and set aside.

In a large soup pot, sauté the onions in olive oil over medium heat until the onions are translucent. Add the chicken stock. Add the pumpkin pulp, the nutmeg and the curry powder. Cook for about 15-20 minutes. Add the milk and the sugar (optional). Add the chopped jalapeno peppers and the chopped fresh oregano. Let come to a boil and then turn off the heat. Just before serving, blend with the immersible blender until smooth. Add salt and pepper, to taste.

When ready to serve, pour about a cup of the soup into a small bowl. Garnish with crème fraiche, the chopped jalapenos and the fresh oregano.

Serves 6-8.

Ingredients
16 dates, pitted (Medjool, preferred)
16 toasted almonds (optional)
1 T olive oil
Fleur de Sel to taste

You will also need:
Small skillet
Tongs
Paring knife
Serving plate

Instructions
Stuff dates with one roasted almond each (if desired).

Heat the olive oil in a saute pan over medium-high heat.   When oil is hot, add stuffed dates and sauté for two minutes, turning after one minute. Remove from heat and place on serving dish.  Sprinkle fleur de sel over the top.  Serve immediately.

Serves 8 as appetizers.

Ingredients
Juice of 1 orange
Juice of 1 Meyer lemon
¾ cup olive oil
1 cup sugar
3 eggs
1 t. finely ground sea salt
1 ¼ cup unbleached all-purpose flour (plain)
¼ cup whole wheat flour
1 cup blanched almonds, toasted and cooled
1 t. baking powder
1 t. almond extract
1 T Cointreau or Grand Marnier liqueur
Zest of 1 orange
Zest of 1 Meyer lemon

Topping:
1/3 cup orange or lemon marmalade or jelly
2 T Cointreau or Grand Marnier liqueur

You will also need:
Large mixing bowl
Medium bowl
Large spoon
9” springform pan, lightly greased and bottom lined with parchment paper
Small saucepan

Instructions
Preheat oven to 325oF.

Put juice, zest, oil, sugar, eggs and salt into a large mixing bowl. Beat with large spoon until thick and smooth. Set aside.

In medium bowl, mix plain flour, whole wheat flour and baking powder. Add ground almonds. Set aside.

Add almond extract and 1 T liqueur to egg mixture and mix well. Add the flour mixture and mix until just combined.

Pour mixture into the prepared springform pan. Bake at 325oF for 40-45 minutes or until firm in the middle.

Remove from the oven and let cool in the pan for about 5-10 minutes. Carefully remove the parchment paper from the bottom and place onto a serving tray. Prick the top several times with a fork in a decorative pattern. Set aside.

To prepare the topping, place the jelly and 2 T orange liqueur into a small saucepan and heat until warm and fluid. Mix well. Remove from heat and pour over the top of the cake. Allow to cool before cutting. Cover well to store.