Friday, October 5, 2012

Roasted Baby Pumpkins (Week 40)

This months its all about pumpkins.....I love fall and pumpkins are just delightful so stay tuned.  I have a few goodies to share over the next few weeks.

Thanks to the Fresno Bee, I am reminded to make these wonderful little treats.  Originally, my pal Donna brought these as a first course to one of my pot luck dinner parties and I completely fell in love!  I later made them for thanksgiving dinner and they wee a huge hit.  I can not take 100% of the credit as this recipe came from the Vintage Press in Visalia. 

Roasted whole baby pumpkin with lemon butter sauce
6 baby pumpkins
8 ounces, smoked chicken
4 ounces, Jarlsberg cheese
2 tablespoons, hot chile sauce
1 onion, chopped
1 tablespoon, butter
6 ounces, heavy cream
1 tablespoon, chopped chives
Freshly ground salt and pepper
Carefully cut the top off each small pumpkin. Retain. Discard the seeds and season the pumpkin with salt and pepper. Sauté butter and soften onion over medium heat. 
In a bowl, combine chicken, cheese, cooked onion and chives. Season with salt, pepper and chile sauce.  Stuff pumpkins with chicken mixture and add one ounce of heavy cream per pumpkin.
Place the top on each pumpkin, cover with foil and roast at 350 degrees for 45 minutes. Serve with one ounce of sauce.

1 cup white wine
1 ounce champagne vinegar
2 ounces heavy cream
6 ounces unsalted butter
Juice of one lemon
1 tablespoon chives
Freshly ground salt and pepper
Red and pink peppercorns
Simmer shallots, wine and vinegar into sauce pan, reducing by half.
Add heavy cream and reduce, adding butter as needed.
Season with salt, pepper and lemon juice.
Garnish with chives and peppercorns just before serving.
-- Vintage Press Restaurant, Visalia

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