Le Menu

Risotto with Pumpkin, Pancetta and Gorgonzola Cheese 

Pumpkin Cheese Cake



Risotto with Pumpkin, Pancetta and Gorgonzola Cheese 

Serves four

Ingredients

1 c. Arborio rice

1 small yellow onion

1/2 oz. olive oil

1/2 oz. butter

4 ½ c. Pumpkin stock strained and kept simmering

½ c. white wine


1 pound of fresh “sugar pie” pumpkin (about 1/4 of a 5 pound pumpkin) 

1/2 bunch sage chopped finely and divided into 2 piles


4 oz. of pancetta or bacon diced 

1 c. of whipping cream

salt and pepper to taste

4 oz. of Gorgonzola cheese

1 tblsp. pumpkin seed oil (optional)

Method

Peel and dice pumpkin into 1/2 cubes. Place pumpkin chunks on an oiled cookie sheet, sprinkle with ½ of the sage. Roast at 350°F 15 to 20 minutes or until soft. Make a pumpkin stock with the seeds and skin.

In a 2-quart saucepot sweat the onion in butter and oil until soft; add risotto and sauté one minute. Add white wine and stir. Slowly add stock stirring after each addition. This process should take about 15 minutes. Remove from heat.

In a large sauté pan heat the pancetta until all of the fat is rendered. Pour off fat and add the cream, sage and salt and reduce by ½ taking care not to let the cream boil over. Add the pumpkin chunks and heat for ½ minute. Add the cooked risotto a little at a time taking care to heat thoroughly. 

Spoon into bowls and top with crumbled Gorgonzola. You could also garnish with a sprinkle of shelled pumpkin seeds and pumpkin seed oil

Yield 4 large portions or 6 smaller sides. 


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Pumpkin Cheese Cake

Ingredients

Crust

1/4 c. melted butter

2 c. vanilla wafer crumbs

¼ c. sugar


Cheese Cake filling

2 .c cream cheese room temperature

1 ½ c. sugar

1 ½ tsp. vanilla extract

4 eggs room temperature

1 c. pumpkin puree

topping

2 c. sour cream

¼ c. sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

4 oz. toasted pecan halves


Method: 

For the crust:

Combine crust ingredients and press into spring form pan, going up inside of pan about 1 inch. Bake crust for 7 minutes at 350°F.

For the filling:

Whip cream cheese for 5 minutes on high speed, then add sugar and whip for 2 more minutes. Add pumpkin puree, vanilla, spices and salt and blend. Add eggs, one at a time, with mixer on low, just until each egg is incorporated. Pour batter onto crust and bake at 350 for 55 minutes.  Remove from oven and run knife around edge.  Allow to rest 10 minutes. 

For the topping:

Mix sour cream topping ingredients together well, spoon onto baked cake. Top with toasted pecan halves. Return cake to oven for 10 minutes. Refrigerate immediately to prevent cracking. Refrigerate at least 6 hours. You could also top with whipped cream.

Yield 12 slices.

Le Menu

Risotto with Pumpkin, Pancetta and Gorgonzola Cheese 

Pumpkin Cheese Cake



Risotto with Pumpkin, Pancetta and Gorgonzola Cheese 

Serves four

Ingredients

1 c. Arborio rice

1 small yellow onion

1/2 oz. olive oil

1/2 oz. butter

4 ½ c. Pumpkin stock strained and kept simmering

½ c. white wine


1 pound of fresh “sugar pie” pumpkin (about 1/4 of a 5 pound pumpkin) 

1/2 bunch sage chopped finely and divided into 2 piles


4 oz. of pancetta or bacon diced 

1 c. of whipping cream

salt and pepper to taste

4 oz. of Gorgonzola cheese

1 tblsp. pumpkin seed oil (optional)

Method

Peel and dice pumpkin into 1/2 cubes. Place pumpkin chunks on an oiled cookie sheet, sprinkle with ½ of the sage. Roast at 350°F 15 to 20 minutes or until soft. Make a pumpkin stock with the seeds and skin.

In a 2-quart saucepot sweat the onion in butter and oil until soft; add risotto and sauté one minute. Add white wine and stir. Slowly add stock stirring after each addition. This process should take about 15 minutes. Remove from heat.

In a large sauté pan heat the pancetta until all of the fat is rendered. Pour off fat and add the cream, sage and salt and reduce by ½ taking care not to let the cream boil over. Add the pumpkin chunks and heat for ½ minute. Add the cooked risotto a little at a time taking care to heat thoroughly. 

Spoon into bowls and top with crumbled Gorgonzola. You could also garnish with a sprinkle of shelled pumpkin seeds and pumpkin seed oil

Yield 4 large portions or 6 smaller sides. 


.


Pumpkin Cheese Cake

Ingredients

Crust

1/4 c. melted butter

2 c. vanilla wafer crumbs

¼ c. sugar


Cheese Cake filling

2 .c cream cheese room temperature

1 ½ c. sugar

1 ½ tsp. vanilla extract

4 eggs room temperature

1 c. pumpkin puree

topping

2 c. sour cream

¼ c. sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

4 oz. toasted pecan halves


Method: 

For the crust:

Combine crust ingredients and press into spring form pan, going up inside of pan about 1 inch. Bake crust for 7 minutes at 350°F.

For the filling:

Whip cream cheese for 5 minutes on high speed, then add sugar and whip for 2 more minutes. Add pumpkin puree, vanilla, spices and salt and blend. Add eggs, one at a time, with mixer on low, just until each egg is incorporated. Pour batter onto crust and bake at 350 for 55 minutes.  Remove from oven and run knife around edge.  Allow to rest 10 minutes. 

For the topping:

Mix sour cream topping ingredients together well, spoon onto baked cake. Top with toasted pecan halves. Return cake to oven for 10 minutes. Refrigerate immediately to prevent cracking. Refrigerate at least 6 hours. You could also top with whipped cream.

Yield 12 slices.