Cooking With Pumpkin isn't Just for Pie Anymore - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Cooking With Pumpkin isn't Just for Pie Anymore

Posted: Updated:

Anywhere you go this time of year you'll find pumpkins and that's not a surprise to most. In-fact 80 percent of pumpkins grown are ready this time of year.

However, pumpkins are more than just a doorstep decoration or a tasty dessert. Executive Chef of The Beefsteak Club, Scott Motschenbacher, put his culinary skills to work making some unique pumpkin dishes.

Pumpkin Fettuccine

Pasta dough: Mix ingredients together in food processor, chill dough for about an hour, then roll out and cut into noodles.

  • 1 egg
  • 1/4 cup pumpkin puree
  • 2 cups flour
  • Pinch of salt

Pasta sauce: Sauté the following with butter and oil.   

  • Duck bacon
  • Wild mushrooms
  • Heavy whipping cream
  • Pumpkin seed sage pesto
  • Shot of bourbon

Pumpkin Risotto

Heat ingredients together in a frying pan with oil and butter, mix in stock and stir till thickened.

  • 1/2 cup chunked roasted pumpkin
  • 1/2 cup arborio rice
  • Chicken stock
  • Heavy whipping cream
  • Gruyere cheese 

Pumpkin Martini

Coat glass rim with lime and dip in pie crust, then mix in a shaker:

  • Bacardi151
  • Knob Creek
  • Pumpkin puree
  • Sweet & condescend milk
  • Soda Water

Add honey simple syrup to bottom of the glass, pour in shaken mix, caramelize rim and garnish with pumpkin spice and cinnamon stick.

Powered by WorldNow
Powered by 

WorldNowAll content © Copyright 2000 - 2014 WorldNow and Valley News Live. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.