We made this mousse for the adults on Halloween, but the pumpkin theme works throughout the holidays. This is an easy recipe. Here’s a more elaborate pumpin mousse recipe.

This recipe is from Chef Ingrid Hoffmann, who has many more on her website.

You can serve it in meringues or puff pastry shells, in glass dessert dishes, in wine glasses or rocks glasses, or in scooped out mini pumpkins.

RECIPE: PUMPKIN COCONUT MOUSSE

Ingredients For 6-8 Servings

† You can buy it or make it, combining 3tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1½ teaspoons ground allspice and 1½ teaspoons ground cloves.
 
Preparation

1. HEAT the pumpkin purée, coconut milk, sugar, pumpkin pie spice and vanilla in a small sauce pan and and simmer for 5 minutes. Transfer to a bowl and cool completely.

2. BEAT the whipping cream and rum with an electric hand mixer, until peaks form. Gently fold the pumpkin mixture into the whipped cream, until well mixed.

3. CHILL for at least 2 hours. Garnish with toasted coconut and a mint sprig.
 
HOW TO TOAST COCONUT

You can buy toasted coconut, but it’s very easy to toast your own in the oven or microwave.

1. HEAT the oven to 350°F. Spread shredded coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally.

2. WATCH closely to avoid over-browning.
  

For the holidays, we like Cranberry Sangria. In addition to making pitchers of it to serve at Thanksgiving and Christmas, we keep a pitcher of Sangria in the fridge for daily apéritifs and impromptu visitors.

In the first recipe, tart cranberry juice is paired with a sweet wine and orange liqueur. It takes only 10 minutes to make this recipe, from McCormick. The result: a flavorful, well-balanced holiday refreshment.

Plan ahead: December 20th is National Sangria Day. Here’s the history of sangria.

> The History Of Sangria
 
 
RECIPE #1: SPICED CRANBERRY SANGRIA

Ingredients For 6 One-Cup Servings

Steep orange slices studded with cloves, plus cranberries and cinnamon sticks, in sweet white wine and tart cranberry juice (photo © McCormick.

*Here are the different types of  orange liqueur.

Preparation

1. CUT the orange into 8 wedges. Press 2 cloves into each wedge. Set aside.

2. MIX the wine, cranberry juice, cranberries, liqueur, cinnamon sticks and vanilla in large pitcher until well blended. Add the orange wedges.

3. REFRIGERATE for at least 3 hours before serving. Serve straight up or on the rocks.
 

RECIPE #2: HOLIDAY SANGRIA WITH RUBY PORT

This recipe also celebrates the flavors and colors of the season—with cinnamon, clementines and cranberries. They compliment the rich red-fruit flavors of Ruby Port (there’s more about Port below). The recipe was developed by Sandeman, using their Founders Reserve Ruby Port.
 
Don’t worry about buying a bottle just for this recipe. Port is delicious served alone at the end of any dinner, with the cheese course (especially blue cheeses and washed-rind cheeses). or accompanying a rich chocolate or caramel dessert or candy.

Serve Ruby Port with a side of salted or smoked nuts, and with smoked meats. The next time you make barbecue, serve Ruby Port on the rocks with a twist of lime!

 
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†Cinnamon schnapps is also delicious in coffee, after dinner drinks, atop vanilla ice cream, and so on. You can also make cinnamon simple syrup.

‡San Pellegrino and Izze make clementine sparkling drinks. Otherwise, substitute orange soda.

1. COMBINE the Port, cinnamon schnapps, clementine pieces, cranberries, cranberry juice and cinnamon sticks in a large pitcher. Cover tightly and place in refrigerator for at least 8 hours.

2. TO SERVE: Add the sparkling clementine juice/soda and sprinkle allspice on top, to taste.
 
 
PORT VS. PORTO & TYPES OF PORT

Porto (sometimes written as Oporto, “the Porto”) is the second largest city in Portugal. Located along the Douro River estuary in northern Portugal, Porto was an outpost of the Roman Empire. Port wine is produced in the region.

Port is made in several expressions: Crusted, Colheita, Late Bottled Vintage (LBV), Ruby, Single Quinta, Tawny, Vintage, Vintage Character and White. Here’s an explanation of each type of Port.

Last year’s seasonal special at Umami Burger was the Pumpkin Spice Latte Burger.

The burger patty was first topped with aïoli (garlic mayonnaise), followed by:

 
This year, a fan favorite, the Holiday Bird turkey burger, returns. It’s both “an entire holiday meal with each savory bite,” and “everything but the apple pie.”

Here’s what’s in-between the bun:

 
The Holiday Bird is available at all Umami Burger locations throughout the holiday season.

For each burger sold, one dollar will be donated to Meals On Wheels America, which supports more than 5,000 community-based senior nutrition programs nationwide.

If there’s no Umami Burger near you, nothing’s stopping you from re-creating it at home, perhaps with a side of sweet potato fries in addition to those spiced yams.

TOP PHOTO: The 2014 Pumpkin Spice Latte Burger. BOTTOM PHOTO: The 2015 Holiday Bird Burger. Photos courtesy Umami Burger.