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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

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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.

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