Ask A Denver Chef: Tasty Pumpkin Dishes
(credit: Matt Cardy/Getty Images)Each fall, it seems that foodies get more and more creative with pumpkin. What began as pie and soup has evolved into everything from muffins to beer. October through December is the prime season for all things pumpkin but the myriad of choices can be overwhelming. Two of Denver's upcoming chefs share their favorite recipes to spice up your kitchen for the fall. Strap on your apron, preheat the oven and try one of the following recipes.
True Taste Personal Chef
Denver, CO 80202
(303) 319-5386
www.truetastedenver.com
Denver native Kerry Cooper is the founder of True Taste Personal Chef. A graduate of Johnson & Wales University, Cooper's love of cooking began when he was on a backpacking trip through Asia. Inspired by the bold flavor combinations prevalent in Southeast Asian cuisine, Cooper began experimenting with similar combinations. True Taste offers a well-rounded menu personalized to each client based on their likes and dislikes. The business is great for people who don't like to cook and for those who may not have time to. It also offers cooking classes and party services as well, which gives potential customers the chance to sample Cooper's cooking.
Serves 8
Ingredients
3 sweet potatoes
1 can pureed pumpkin
2 tbsp. fresh grated ginger 2 tbsp.
5 tbsp. butter
1/2 cup heavy cream
salt & pepper for taste
Directions
Boil peeled sweet potatoes until tender and drain. In a medium mixing bowl, mash sweet potatoes with butter. Add the pumpkin puree, cream and ginger and mash until completely mixed. Add salt and pepper to taste.
Serves 12
Ingredients:
Vanilla almond frosting
1 can pureed pumpkin
2 cups powdered sugar
1/2 cup cream cheese
3/4 cup heavy cream
1/2 cup sugar
1 tsp vanilla extract
2 tbsp cinnamon
1 tsp almond extract
2 tsp nutmeg
1 tsp clove
1 pkg wonton wrapper
6 cups peanut oil (for frying)
Directions
In a large mixing bowl, combine the pumpkin puree, cream cheese, and sugar. Mix in the cinnamon, nutmeg and cloves. Add 2 tbsp. of the filling to the center of the wonton wrapper. To fold, lightly moisten the edges of the wrapper with water, then take one corner and fold it across to make a small triangle shape. Press the edges together firmly to ensure the seal. In a medium size mixing bowl, wisk together the powdered sugar, heavy cream, almond extract, and vanilla extract. In a sauce pan, heat the peanut oil to between 350-375 degrees. Place the wonton in the oil and fry for 3-5 min per side. Remove the wonton from the oil and place on a cooling rack or paper towel. Drizzle on the vanilla almond frosting and serve warm.
Serves 8
Ingredients
1 pumpkin, cubed
1/2 cup agave nectar
2 canned oz chipotle pepper
1 sm yellow onion, cut julienne
3 cloves garlic
1 tbsp. cinnamon
1 tsp. cayenne pepper
3 tbsp. corn starch
4 cups zucchini noodles, spiraled
3 tbsp. Canola oil
2 tbsp. chives
Directions
Season the cubed pumpkin and bake at 350 degrees until tender, about 20 minutes. In a medium size skillet, heat oil and add onions and zucchini noodles on medium heat. Add chipotle peppers, garlic, water, cinnamon, cayenne pepper and agave nectar. Make a cornstarch slurry in a small bowl by adding 3 tbsp water and mixing well. Add the slurry to the pumpkin mixture and bring to a simmer. Garnish with chives.
Related: Ask A Denver Bartender: Your Top Tropical Drink Recipe
Jimmy's Urban Bar & Grill
1530 Blake St.
Denver, CO 80202
(303) 298-5000
www.lodojimmys.com
Nick Kapheim is the Sous Chef at Jimmy's Urban Bar & Grill, a LoDo eatery serving up an eclectic menu of flavorful favorites with influences ranging from Chicago to New Orleans. All items in Jimmy's menu are made from scratch, offering a home-cooked meal with the convenience of a restaurant. Kapheim is a graduate of Johnson & Wales University, and he and the rest of the kitchen staff serve up handcrafted meals with attention to detail, offering both flavor and beautiful presentation.
Pumpkin Gnocchi:
2 Large Russet Potatoes
1/2 Cup Pumpkin Purée (fresh or canned)
1/4 Cup Fresh Grated Parmesan
1 Egg
1 1/2 Flour
1 Teaspoon Salt
1 Teaspoon Allspice
1 Teaspoon Cinnamon
Bacon, Nutmeg, Browned Butter:
2 Lbs Salted Butter
1 Tablespoon fresh or ground Nutmeg
3 Sage Leaves
1/2 Lbs bacon
Directions:
Pumpkin Gnocchi:
1. Bring a pot of water to a boil and cook off potatoes until fork tender.
2. In a large bowl mash together pumpkin purée, boiled potatoes, 1 egg, and grated parmesan.
3. Once ingredients are mashed smoothly incorporate salt, allspice, and cinnamon.
4. Fold in flour a little at a time and form with hands until a soft dough is formed.
5. Once dough is formed roll it into 1 foot dowels(tube shaped, .5 inches in diameter) and cut into 1 inch pieces.
6. Cook gnocchi in boiling, salted water until they float.
Browned Butter:
1. Place 2 Lbs butter into a sauce pot with nutmeg and sage leaves.
2. Put pot of butter on a low simmer until butter begins to brown.(You don't want your butter to turn black.) Do not let butter come to a boil.
3. Cook off bacon, dry off all the grease and chop into small pieces.
4. Incorporate bacon into browned butter and serve over gnocchi.
Pumpkin cheese muffins ( photo permission of Nick Kapheim)Pumpkin Cream Cheese Muffins
2 Cups All Purpose Flour
1/2 Cup Sugar
1/2 Teaspoon Salt
2 Tablespoons Cinnamon
1/2 Cup Brown Sugar
1/2 Cup Cream Cheese
1 Tablespoon Baking Powder
1 Cup Milk
1/4 Cup Butter
2 Large eggs
1/2 Cup Pumpkin Purée
Directions:
1. Preheat oven to 450 F.
2. In a large bowl mix butter, milk, eggs, sugar, pumpkin purée, and cream cheese and mix until smooth.
3. Incorporate flour, salt, baking powder, and cinnamon being careful to not over mix. (Mix enough to bring all ingredients to a smooth consistency)
4. Choose desired muffin pan and spray with cooking spray before placing muffin tins into pan.
5. Scoop your muffin batter into pan and sprinkle with brown sugar to create a crust.
6. Bake in oven for 15-20 minutes or until muffin is cooked through.
7. Cool muffins and enjoy!
