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The title says it -

What has got your creative juices flowing?

I've done a pumpkin flan, pumpkin gingerbread, maple pumpkin quickbread and have considered putting pumpkin ginger pancakes on the menu.
 

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Sounds great Lynne!
I love to make a smooth pumkin soup and serve it in soup pumpkins with sauteed autumn Hen of the wood mushrooms.
Also maple pumkin muffins
 

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Pumpkins in paradise: Coconut crusted spiced pumkin custard tart with toasted macadamia nut strussel and vanilla bean anglaise.

Cobbler of poached pears, marinated bing cherries with cardamon, cinnamon and mace. served with lemon buttermilk ice cream and crisp honey tuile.

The kitchen smells sooooooooo good.
 

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MMMM hen of the woods are out now here....
Shaggy manes too.

Pumpkin cheesecake with praline topping
Pumpkin Risotto with pancetta
roasted pumpkin pie
 

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We like pumpkin fries. Peel and cut into french fry shapes. Fry at a lower temperature first, to dry them out some, then at a higher temperature to brown them. Serve with a ahaker of mixed kosher salt, turbinado sugar, a little citric acid, and spices. Or salt them and use a tangy dipping sauce, like a chutney.

[This message has been edited by Katherine (edited 10-29-2000).]
 

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I used to take baby pumpkins and hollow them out, fill them with a cinnamon and nutmeg creme brulee. It was fun for fall, and we would garnish the plate with Fall leaves and straw.
 

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We are roasting mini pumpkins then filling them with fettucine and a half lobster all tossed in a lobster-tarragon cream sauce.
 

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Nicko~ how did you cook the creme brulee in pumpkin?
My shroom group is doing a Winter Squash and Shroom dinner.....
Apple Martinis (blatanely taken from NYTimes)
pumpkin seeds spiced, root chips and dip
pumpkin soup with chanterelles
Butternut porcini risotto
Roasted pork with rosemary
Winter greens with cranberries, pecans vin. truffle honey drizzle
Sweet potato custard (potentially that creme brulee) and black walnut icebox cookies

[This message has been edited by shroomgirl (edited 10-30-2000).]
 

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When I have made them in the past I would hollow out the mini pumpkin with parisian scoop (mellon baller) and pour in a slightly cooked pumpkin brulee custard. Bake in greased hotel pan (so the little buggers don't rip on the bottom upon removal), cover loosely with foil or sheet pan to bake and add a tiny bit of water in the pan. Set into the oven at 350F and bake until set.If the pumpkins are thin skined, wrap in foil spray'd with pam.
 

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Sure $10 Nov 18 bring your own wine and place setting....I love this group of Fungi hunters they are wonderfully fun adventurers...most travel alot and to exciting places...hiking in Peru, Tuscany for truffles, India for a month, Galapogos...etc....Plus they share their finds with me!!!!!
 

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Pete, no wonder you're a Moderator. Your dish and the mini pumpkins crème brûlée are both winners!

:p :lips:
 
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