| PUMPKIN
ROSEMARY & SAGE PASTA
(Serves 6 with 1 lb of Pasta)
Ingredients:
1-
3 lb Sugar Pumpkin,
peeled, seeded, and diced
1/2 cup Olive Oil
4 Shallots, chopped
1 medium Red Onion, chopped
1 cup White Wine
1 cup Chicken Broth
1 stick Sweet Butter, cut into pieces
6 Sage Leaves, shredded
2 sprigs Rosemary, chopped
1/2 cup Parmigiana Reggiano, coarsely shredded
1/2 cup Pecorino Romano, grated
Salt and Pepper, to taste
Directions:
1. Toss the diced pumpkin with 1/4 cup olive oil, salt and pepper
to taste.
2. Roast on a baking sheet at 400° for 20 minutes until cooked
but not too soft.
3. Saute shallots in remaining 1/4 cup of olive oil until soft.
4. Deglaze pan with white wine and chicken broth then reduce by
half.
5. Toss in pumpkin, sage and rosemary. Heat through then add butter.
6. Add pasta, grated Pecorino and shredded Parmigiana.
7. Grind fresh black pepper to taste.
POMEGRANATE
VINAIGRETTE
Ingredients:
1/2 cup Extra Virgin Olive Oil
2 Tbs Pomegranate Molasses
Pinch of Salt
Ground Mixed Peppercorns, to taste
BALSAMIC
SYRUP
Ingredients:
1 cup Balsamic Vinegar
1 Tbs Honey
2 Bay Leaves
3 Cloves
4 Peppercorns, pink or mixed
Directions:
Bring mixture to a slow simmer and reduce until it is syrupy (like
the consistency of honey).
It should be about 1/6 of the original volume. Let cool.
FRESH
FIG & APPLE RELISH
Ingredients:
6 Fresh Figs, diced
2 Crisp Apples, peeled, cored, and diced
1/4 cup Orange Juice (keeps apples from browning)
1 Tbs Balsamic Syrup
Salt and Mixed Peppercorns, to taste
Directions:
Mix together just before serving.
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