Pumpkin Bread Pudding

Wednesday, November 18, 2015


Pumpkin and Gorgonzola Soup

Wednesday, October 07, 2015

Modified from:

15 oz. pure pumpkin puree
1 1/2 cups chicken stock
1 tsp ground sage
1 can (12 oz) evaporated milk
3/4 cup crumbled Gorgonzola cheese
1 large scallion, finely chopped

Cook pumpkin, chicken stock and sage in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil.   Stir in evaporated milk and cheese.  Reduce heat to low; cook, stirring frequently until most of the cheese is melted.  Sprinkle with scallion before serving.  Season with ground black pepper, if desired. Read More...

Autumn Crepes

Wednesday, October 07, 2015

Courtesy of:  Chef Ross Dilley

Crepe Ingredients
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup unbleached all-purpose white flour
3 large eggs

Filling Ingredients
Mackenzie Creamery Roasted Pumpkin Chevre or spiced cream cheese

Topping Ingredients
6 large Bosc pears
1/4 c butter
3 T brown sugar
Nutmeg, pinch
Cointreau, optional
Almond Slivers
Cocoa powder

Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for


1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese

Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for 10 to 15 seconds to combine.  Coat a 6 cup gratin dish with the butter.  Fill the dish with the pumpkin mixture.   Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.

Makes 4 servings.


Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca 

Go Back


pancake celeriac yellow onion tart honey lemon grass zucchini tenderloin artichoke almonds chilies vinaigrette swiss peppers almond milk pears plums heavy whipping cream gouda pudding Butternut ramps nectarine spiced winter squash currants pepper pasta sour cornmeal carrots chocolate crepes butter parmesan blueberry chicken dinner salad slaw scapes fennel okra wasabi Tomatoes Cranberry Beans Tomatillos Vegan panzanella Greens dijon asparagus shallots conserve verde mushroom fondue Spinach bosc sandwiches spring stuffing sesame barley creme cilantro kirsch egg noodles sauce prosciutto jack beet greens fritter Apple Salad fennel bulb polenta strawberry carrot tops bok choy casserole turnips basil onions berry plum gruyere coeur a la creme flank egg bloody mary shiitake Salsa potatoes gin pie meatballs chimmichurri beef habanero parmigiano coconut milk melon olives lettuce bulgar collins buttermilk celery hearts feta onion cream white beans Eggplant sherry strawberries Rice wine vinegar Cider peach roasted bacon knots Jerusalem artichoke sandwich Chevre cantaloupe cucumber Poblano Chili chicken snow peas green beans capers pineapple Dressing blue cheese garlic tomato gratin plum tomatoes celebration autumn strata Soup bread pudding bulgar wheat gorgonzola syrup chimichurri jack cheese biscuits curry bell pepper yogurt kalamata Drinks leeks sausage radishes tuscan caesar Bread chili tostadas pickled vegetarian walnuts dilly sweet potato kohlrabi arugula carrot fronds mushrooms turnip compote muffins maple dill pumpkin chipotle rouille sour cream frittata shelling tortillas daisy vanilla wafers Potato Beans vegetable kluski cointreau Red Onion bean shrunken heads sweet imam absinthe wrap cockaigne chiles spelt poblano Leek wheat flour baby bok choy eggs shitake beer sunchokes flank steak hickory tomato juice tomato corn pie chili peppers remoulade peas couscous chorizo hazelnuts cranberry celery root goat Cheese beet paste rhubarb reggiano oats gazpacho scallions crisp pork chop bbq Spread cake pecans coeur Squash anise cauliflower Farmers' Market chives thai Swiss Chard steak coriander apples jam cream cheese pesto buckwheat walnut oil bruschetta Recipes Corn fraiche anchovy maple syrup beets mustard greens pork watercress green pepper Side Kale pecan pine nuts bayeldi brown sugar latkes fennel seeds cheese mint Shitake Mushrooms carrot top baguette fritters radish tomatoe