Pumpkin isn't just for pies anymore

Houston – SAVORY PUMPKIN CREME BRULEE (YIELD 16ea /3oz)

14 ounces roasted pumpkin puree
16 fluid ounces heavy cream
2 whole eggs
6 egg yolks
1 tablespoon salt
1 teaspoon cinnamon
1 tablespoon clove
1/2 tablespoon allspice
1/2 tablespoon ginger
Baked Custard Technique
BAIN MARIE
Warm oven to 250 F for 50 minutes

CURRIED PUMPKIN SOUP (YIELD 10ea /8floz)

40 ounces roasted pumpkin

5 oz. chopped onion

3 Thai green chilis

1 teaspoon cardamom

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon sage

.5 teaspoon turmeric

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CREAMED SOUP TECHNIQUE 32floz chicken stock

8 fluid ounces coconut milk

16 fluid ounces heavy cream

5 tablespoons of yogurt

HOLIDAY VINAIGRETTE

2 fluid ounces of tart cranberry juice
1 fluid ounce red wine vinegar
3 ounces sugar
2 teaspoons allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
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SEMI STABLE EMULSIFICATION
1 whole egg
8 fluid ounces vegetable oil

PUMPKIN ANGLIOTI

16 ounces roasted / dried pumpkin puree
3 ounces mascarpone cheese
2 ounces goat cheese
2 ounces amoretto
2 ounces orange zest
1 tablespoon allspice
2 teaspoons salt
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Filled Pasta

6 sheets of thin pasta
Freeze / Steam to Order

SAGE BEURRE BLANC

REDUCTION (AU SEC)
2 minced shallots
1 bay leaf
10 sage leaves
4 sprigs of thyme
10 fluid ounces white wine
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SEMI STABLE HOT EMULSIFICATION
2 fluid ounces heavy cream (reduced to thick consistency)
10 ounces butter (whisked in off the heat)

PUMPKIN SALAD

1 butternut squash (sliced thin on mandolin)
4 cups arugula
2 cups frisee lettuce
1/2 cup roasted and chopped hazelnuts
1 cup pomegranate
1/2 cup crumbled ginger snap cookies
MIXED SALAD
( dress salad with holiday vinaigrette)