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Building an appetizer idea, Plz help

post #1 of 10
Thread Starter 
I have a responsibility to come up with specials for my station, appetizers, and I have this idea for a savory pumpkin croquette.

I wanted to make it using fresh pumpkin, but in trying the Idea out I have been having trouble to thicken it enough to hold its shape without lots of starch.

So here's the idea?

Pumpkin, butter, nutmeg, and corn starch.

I creamed the butter and pumpkin. Then dusted in the corn starch (and nutmeg) till it was manageable.

Using a 1.5 ounce scoop, dripped it carefully into a deep fryer.

Fried till golden.
It was a perfect dome.
Served with 3 parts creme fresh and 1 part marshmallow cream, splashed with essence of maple.
Dusted with chopped toasted pumpkin seeds.

I love the idea, but the flavor of the pumpkin is too subtle and masked by a slight raw starch flavor.

I'm posting it here, I hope it's the right section, for some advice on getting it to hold with out so much starch and how can I bring up the pumpkins intensity?

Thanks everyone!!
post #2 of 10
Dezie, sounds like a have a winning app.

Have you thought about using tapioca flour ? It will not have the cornstarch taste.
Just a thought.

Petals

Petals
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #3 of 10

I am assuming that you cooked and mashed the pumpkin. If so, I would either put it back on the stove top or the oven to dry it up which will intensify the flavor and also cut down on the amount of starch needed to hold it together.

 

If you really want to intensify the flavor spread a thin layer of mashed pumpkin on a sheet and leave it in a oven overnight on low or just relying on the heat from the pilotlight. It might be dry enough to blend up into pumpkin powder, I have never done it with pumpkin but I have done it with carrots; either way the next day incorporate that mixture back into the remaining mash.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 10

Have you tried adding some potato to the mixture?  Mashed or hash might work well.  Otherwise, the only way I know how to make a croquette is to use a roux as a thickener.  Make a bit of roux and then mix with your pumpkin mixture.  Lay in a shallow pan and leave to thicken, overnight.  Then cut into croquette shapes and fry. 

 

Your appetizer sounds very sweet to me.  I might order it if it had bacon as a component, maybe even some sage.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 10
Thread Starter 

So here is my home attempt of the app, theyre dusted with kosher salt and toasted pumpkin seed dust.

 

For the app in the restaurant Im thinking of plating on a triangle plate with the creme fresh whips at the tips of the triangle, with the croquettes in the middle, but Im totally stuck on a garnish.

IF I dont come up with something good my chef will just throw micro greens on it.

 

Does any one have a good garnish suggestion?

 

 

 

post #6 of 10
Quote:
Originally Posted by Dezie View Post

So here is my home attempt of the app, theyre dusted with kosher salt and toasted pumpkin seed dust.

 

For the app in the restaurant Im thinking of plating on a triangle plate with the creme fresh whips at the tips of the triangle, with the croquettes in the middle, but Im totally stuck on a garnish.

IF I dont come up with something good my chef will just throw micro greens on it.

 

Does any one have a good garnish suggestion?

 

 

 

 

Looks nice.  What did you end up doing for the binder? 

 

As a garlish I would place a little sage leaf on the creme fraiche. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 10

i would also use a roux the traditional way. Roast pumpkin first for stronger flavor. I make a Roasted  pumpkin &  peanut butter soup with quennels.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 10

some garnish thoughts......

 

green pumpkin seed oil drizzled on plate or small pool under croquette

pancetta crumbles

spiced pecans...as in spicy/sweet

candied orange peel or crystallized ginger in the whipped cream

truffled whipped cream?

purple basil leaf

lean the cream against the croquette at an angle

white triangle plate

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 10

Another idea would be to make Pate Choux and blend in the strained and dried pumpkin meat. The eggs will help keep the croquette together.

Aside from that, you could simply use egg and flour as your binders. The pumpkin meat needs to be strained to get out as much water as possible.

If you were to have a juicer machine in the kitchen, try putting the cooked pumpkin meat through that.

The juicer will get rid of 99% of the liquid and leave you with viable meat to use.

post #10 of 10
Thread Starter 

So this is how I ended up doing it.

My pumpkin and maple extract were not ordered. SO I had to improvise.

The croquettes are butter nut squash.

Fried sweet potato crisp.

Rosettes of stabilized marshmallow fluff and a cornell of creme fresh. 

 

Thanks for everyones advice.

 

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