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Recipe: Pumpkin Creme Brulee

Filed Under: Festive Fare

Want to satisfy your sweet tooth? Our Executive Chef, Eric Petrus makes a killer creme brulee. It’s a perfect introduction for the fall season and a great way to impress, well, anybody. You get to use a torch!
pumpkin creme brulee
INGREDIENTS:
  • 3 egg yolks
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1/2 cup white sugar
DIRECTIONS:
  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
  3. Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
  4. Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
  5. Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
  6. Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef’s torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

 

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Recipe: Roasted Butternut Squash & Apple Bisque

Filed Under: Festive Fare

Just in time for chilly autumn weather, this roasted butternut squash and apple bisque will warm your soul as well as  your tummy. This would be a great first course for Thanksgiving dinner or as lunch when accompanied with a grilled gruyere sandwich or spinach and goat-cheese salad.
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Ingredients

  • 2 butternut squash (split, seeded & roasted)
  • 2 apples (granny smith, rough chopped seeds removed)
  • 1 onion (diced)
  • 1 quart apple cider
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • water
  • salt & pepper
  • crème fraiche

Instructions

  1. To roast the squash, split in half length-wise, scoop out the seeds, place skin side up in a pan and place in 400-degree oven until the squash is soft, 25-30 minutes. Let cool slightly.
  2. Saute the onion, apple, ginger & cinnamon until the onions are soft.
  3. Add roasted squash, with cider and enough water to cover.
  4. Bring to a boil; then turn down to medium heat. Cook 30-40 minutes.
  5. Season
  6. Puree and strain

Yields approximately 2 quarts, and can be prepared a day in advance. To serve bring to a boil turn down to low, stir often. Ladle into bowls, garnish with a dollop of crème fraiche.

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