Chef Richard Julien of Chef Live joins us for Foodie Tuesday on October 8, 2013. Here are his recipes for a seasonal pantry staple: the pumpkin.
Pumpkin Mousse
- 2 cups Pumpkin Purée
- 3 cups Heavy cream
- 3/4 cup Superfine sugar
- ¼ tsp. Ground nutmeg
- ¼ tsp. Ground cinnamon
- ¼ tsp. All spice
- 1 tablespoon vanilla extract
- Ginger snaps, for garnish
Method:
Combine pumpkin, one cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for five minutes. Cool fully. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.
Grilled Apple Wood Cheddar Sandwiches
with Spiced Pumpkin Butter
- 1 cup pumpkin purée
- ¼ cup maple-syrup
- ½ pumpkin-pie spice * see recipe below
- 2 tbsp. unsalted butter
- 1 tbsp. dark brown sugar
- 1 tbsp. roasted shallot paste
- 1 tbsp. red wine vinegar
Method:
Combine all ingredients in a medium saucepan and set over medium. Cook, stirring frequently, until mixture thickens and turns dark brown, about 30 minutes.
Assemble sandwiched with your favorite sliced apple wood cheddar on thick slices of home loaf layered with pumpkin butter. Make sure you use real butter on the outside sides of the sandwich.
Pumpkin-pie spice: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 ½ teaspoons ground allspice, 1 ½ teaspoons ground cloves
Pumpkin and Walnut Risotto
Finished with Derby sage
- 1/2 cup extra-virgin olive oil
- 1 cup finely chopped onion
- 1 tablespoon chopped garlic
- 2 cups Arborio rice
- 1 cup dry white wine
- About 6 cups of hot chicken stock or vegetable stock
- 1 cup pumpkin purée
- 1 cup small diced butternut squash
- 1/2 cup grated Parmesan
- ½ cup shaved derby sage cheese
- 4 tablespoons unsalted butter, cut into small pieces
Method:
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic, diced squash and sauté, stirring continuously, just until softened, three to four minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about three cups, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in one cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with one more cups. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the pumpkin puree and reduce the heat to very low so that the risotto doesn’t simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.
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