That Aren't Pumpkin Pie

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We love a good pumpkin pie as much as the next person, but most of us have plenty of family recipes for that. We asked three Destination Hotels Chefs to share their favorite ways to incorporate pumpkin into fall recipes - here's a cocktail, main course, and dessert recipe that are each packed with the flavors of fall.

Pumpkin Tortellini Casserole from Chef Jessie Lee Williams at Paradise Point Resort & Spa

Tortellini Pasta

1 bag fresh or frozen tortellini
Salt, to taste
1 ½ cups baby portabella mushrooms, sautéed
1 shallot, minced
2 garlic cloves, minced
1 cup baby spinach
½ cup red bell pepper, diced
½ cup pumpkin (Like Sugar Pie, Cinderella and Fairytale Pumpkins), roasted and diced
4tbs extra virgin olive oil

Pumpkin Parmesan Cream Sauce
1 shallot, minced
2 garlic cloves, minced
¼ stick unsalted butter
½ cup chicken stock
2½ cups heavy whipping cream
½ cup parmesan cheese, shredded
½ cup roasted pumpkin puree (Like Sugar Pie, Cinderella and Fairytale Pumpkins) 

Buttery Bread Crumb Topping
¼ cup parsley
1 cup Japanese bread crumbs
½ cup parmesan cheese, shredded
¼ cup melted butter
Salt and pepper, to taste

Tortellini Pasta
In a medium-sized boiler, bring water, salt and one tablespoon of oil to a boil. Add pasta and cook until slightly tender. Do not overcook pasta. Place pasta in a large bowl to cool. Lightly butter an oven-proof baking dish and set aside. In a small sauté pan, heat extra virgin olive oil until it starts to smoke. Add mushrooms, shallots and garlic and sauté until mushrooms are slightly tender. Add red bell peppers and spinach to the mixture and reduce heat to low. Season with salt and pepper and remove from stove. Add pre-roasted pumpkin and add entire mixture to cooled pasta. Lightly mix and set aside to finish cooling. 

Pumpkin Parmesan Cream Sauce
Place a small sauce pan on medium heat. Melt butter and sauté shallots and garlic.  Add chicken stock and increase heat to medium-high and let the stock reduce by half. Once reduced, add heavy whipping cream and whisk cream as it continues to cook. Add pumpkin puree and reduce heat to a simmer, continuously whisking sauce. Add cheese and continue whisking sauce until thickened (it will thicken more in the oven), season with salt and pepper and remove from stove.

Buttery Bread Crumb Topping
In a small bowl, mix all ingredients until well blended and set aside until needed.

Casserole Assembly 

Add hot sauce to pasta and mix together until well blended. Season pasta mixture with salt and pepper, if needed, and pour ingredients into the buttered baking dish. Top with buttery bread crumbs and bake for 35 minutes at 375° or until crust is golden brown.

Get Pumped-kin! Cocktail by Frolik Kitchen + Cocktails at Motif Seattle

Ingredients:
1 oz bourbon
.5 oz lemon juice
.25 oz allspice dram
1 dash whiskey barrel bitters
1 bar spoon pumpkin butter

Method: 
Add ingredients to ice-filled cocktail shaker and skake vigourously. Pour into a Collins glass and top with hard cider - enjoy! 

Pumpkin Spiced Milk Chocolate Truffles by Town & Country Resort

Ingredients: 

3/4 Cup Heavy Cream
2 Tablespoons Corn Syrup
2 Teaspoons Pumpkin Pie Spice
2 ½ Cups(12oz) Good Quality Milk Chocolate
2 Tablespoons Unsalted Butter
10oz Good Quality Dark Chocolate, for coating truffles
Yield: 50-60 1” round truffles

Method: 
Melt chocolate in a microwave safe bowl, using 30 second intervals and stirring at each interval. Once chocolate is completely melted and smooth set aside to cool to room temperature.  Heat cream, corn syrup and pumpkin pie spice over medium heat.  Bring to a simmer and turn off heat and let cream infuse for 5 minutes.  Bring cream back to a simmer and pour over chocolate.  Whisk until smooth, then place mixture in fridge to set for at least 4 hours and up to 1 week.  Scoop mixture into balls that are 1” round and set back in fridge for 30 minutes.  Heat dark chocolate in microwave (same procedure as the milk chocolate, see above).  Once melted place truffle balls in to melted chocolate and coat completely.  Place finished chocolates on parchment or waxed paper as once chocolate has hardened then place in air tight container.

Motif Pumpkin Cocktail Get Pumped-Kin Cocktail at Frolik Kitchen + Cocktails
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By Laura Heathcott

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