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Steve Maynard from Tempo Urban Bistro is making pumpkin dishes

Posted at 8:16 AM, Oct 29, 2018
and last updated 2018-10-30 13:40:10-04

Pumpkin Risotto
4 small pie pumpkins
2 tbs olive oil
2 cups pumpkin puree
2 cups arborio rice
1 small pinch of saffron
1 qt vegetable stock
2 tbs butter
2 tbs mascarpone cheese
salt
pepper
4 fresh sage leaves
1 pomegranate for seeds
pepitas

Directions
preheat oven to 300
cut tops off pumpkins and clean seeds out.  Rub inside with olive oil and season lightly with salt and pepper
Place pumpkins on baking rack and bake for 20-25 minutes until flesh starts to wrinkle and inside is soft

For risotto
Heat vegetable stock to a slow boil.  In a heavy stock pot heat 2tbs olive oil and add rice.  Stir rice and cook until edges start to get translucent.  One ½ cup at a time add warm stock to the rice and continue to stir until liquid is absorbed.  Repeat this over medium heat until all the stock is used up. Add saffron Taste rice it should be firm to the tooth but not raw.

Add pumpkin puree, sage, and mascarpone cheese stir until creamy.

Add risotto to the warm pumpkins and garnish with pomegranate seeds and pepitas.

Pumpkin Zeppole
·    1 1/2 cups flour
·    3 tablespoons granulated sugar
·    2 teaspoons baking powder
·    1/4 teaspoon salt
·    1/2 teaspoon cinnamon
·    Pinch of freshly grated nutmeg
·    8 ounces ricotta cheese
·    1/2 cup pumpkin puree
·    3 large eggs, lightly beaten
·    1 teaspoon pure vanilla extract
·    Canola oil, for frying
·     1 tbs cinnamon
·    1 cup sugar
·    2 cups heavy whipping cream
·    4 tbs powdered sugar
Directions
Fill a saucepan halfway with canola oil. or use a deep fryer. Heat the oil to 350ºF degrees.
whisk the flour, sugar, baking powder, salt and spices together in a mixing bowl.  Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl.
Using a teaspoon or small spoon or Ice Cream scoop drop batter into hot oil. If they stick to the bottom allow the to release them self. The Zeppoli with turn themselves as they cook when turning slows down they are done. Quickly add them to the cinnamon sugar and toss.  Serve immedeatly with cinnamon whipped cream.
Cinnamon Sugar
Mix cinnamon and sugar together

Whipped cream
In an ice cold bowl whisk vigorously together heavy cream and powdered sugar add ½ teaspoon cinnamon and whisk until firm peaks

Warm Brussel Sprout Salad
2 Cups shaved brussel sprouts
1 Cup diced butter nut squash
1 Cup cooked quinoa
1 oz Sunflower seeds
2 tbs Butter
2 tbs Olive oil
Salt and pepper
2oz grated parmesan cheese

Directions
Cook quinoa according to directions in lightly salted water.
Toss butter nut squash with olive oils and season with salt and pepper.  Place on sheet tray and place in 350⁰ oven and bake for 10-12 minutes until squash is soft and golden.  Set aside to cool.
In a large sauté pan heat the butter then add shaved brussels.   On medium heat stir for 3 minutes then add quinoa and squash and cook for 2 minutes.  Add half the parmesan toss move to a serving bowl.  
Top with the remaining cheese and finish with the sunflower seeds.