Different twist on pumpkin

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Pumpkin Crème Cannoli – makes 12 cannoli’s

½ can prepared pumpkin (I prefer the organic variety, it seems to taste better

and doesn’t have anything added)

2 packages of pre-made cannoli shells (these usually come 6 in a box)

1 1/2 cups Whole Milk Ricotta – drained

3/4 cup Mascarpone Cheese

1 tsp freshly ground nutmeg

1 tsp Fiori di Sicilia flavoring (this is the flavor you will recognize from all

Italian pastries at the holidays)

½ cup light Muscavado Brown Sugar (you may substitute light brown sugar)

1 cup chopped Honey Roasted Pistachios – for garnish

Powdered sugar for garnish -optional

 

Drain the ricotta cheese in cheese cloth for a few hours or overnight to release

as much water as possible. Whip the Mascarpone Cheese with the sugar and

nutmeg. Add the drained ricotta and pumpkin and mix until thoroughly mixed.

Using a pastry bag, or a large plastic bag with a corner cut off, fill the

cannoli shells right before serving or up to 2 hours before serving. Dip the

corners of the filled cannoli into the chopped Honey Roasted Pistachios and

serve. Dust with a small amount of powdered sugar. Serve cold.

 

 

Pumpkin Polenta with Chantrelle Mushrooms and Asiago Crust

1 Cup Polenta

½ can prepared pumpkin

2 tsp. Freshly ground nutmeg

1 Tablespoon Mild Paprika

½ cup large chantrelle mushrooms – cut into large pieces

2 Tablespoons European Butter (find a butter with 80% or more butterfat – you’ll

use less and get better flavor)

2 Cups vegetable stock

1 cup Grated Asiago cheese

Sea Salt and pepper to taste

 

Prepare the polenta by boiling the vegetable stock and adding the polenta. Add

the nutmeg and salt and pepper to taste. Cook until done. Add the pumpkin and

stir until smooth. Add the mushrooms. Add the butter. Add more seasoning if

needed. Place into individual ramekins or dishes and generously sprinkle with

Asiago cheese. Bake in 350F oven for 30-40 minutes or until cheese is brown and

bubbly on top. Serve hot

Cliff

 

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