Pumpkin Recipe Roundup

Whether or not you’ve visited a pumpkin patch this season, fall’s bounty is definitely in full swing. With Halloween just a few days away, we’re highlighting a few fun and flavorful pumpkin-packed recipes from MCE Chefs Trisha Yearwood, John Besh and Michael Symon. Grab a gourd and get cooking!

Trisha Yearwood‘s Pumpkin Roll



16 servings

Ingredients

3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup pecans, finely chopped
1 cup confectioners’ sugar, plus more for sprinkling
Two 3-ounce packages cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1/2 teaspoon vanilla extract


Directions

  1. Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
  2. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
  3. Invert the cake onto a wire rack. Sprinkle some of the confectioner’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
  4. With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.

Recipe via Food Network




John Besh‘s SHRIMP, CHANTERELLE & PUMPKIN RISOTTO

Courtesy ChefJohnBesh.com


6 servings

Ingredients

3 tablespoons olive oil
1/2 onion, chopped
2 cups Arborio rice
1 sprig fresh rosemary
5-6 cups Basic Chicken Stock
2 cups diced peeled fresh pumpkin
1 pound large wild Gulf shrimp, peeled and deveined
Salt
Freshly ground black pepper
1 1/2 cups chanterelles or other wild mushrooms
1/2 cup grated Parmesan cheese
4 tablespoons butter, cut into small chunks
1/2 small bunch fresh chives, chopped
Leaves from 2 sprigs fresh thyme

Directions

  1. Heat the oil in a large, heavy-bottomed pot over high heat. Add the onions and cook, stirring with a wooden spoon, until soft, about 5 minutes. Add the rice and stir for another minute. Add the rosemary sprig, cover with 2 cups Chicken Stock, and bring to a boil. Reduce the heat to medium low, cover the pot, and simmer for about 5 minutes. Add another cup or two of Chicken Stock and the pumpkin. Stir well, then cover and simmer for 10 minutes.
  2. Season the shrimp with salt and pepper and add to the pot along with the mushrooms and the remaining Chicken Stock. Raise the heat to medium and cook about 5 minutes, stirring occasionally. Test the rice for doneness: It should be soft, with a slight bite in the center. Remove the sprig of rosemary and fold in the Parmesan, butter, and chives. Season with salt and pepper and scatter thyme leaves on top. Serve immediately.
—From Cooking from the Heart: My Favorite Lessons Learned Along the Way by John Besh/Andrews McMeel Publishing. Watch John Besh prepare the dish here!

Recipe via ChefJohnBesh.com




Michael Symon‘s Braised Chicken with Pumpkin

Courtesy The Chew


6 servings

Ingredients

For the Chicken:
6 bone-in (skin-on) chicken thighs
2 tablespoons olive oil
2 cups thinly sliced red onions
2 cups large-diced peeled and seeded sugar pumpkin (reserve seeds)
4 garlic cloves (sliced)
1 1/2 cups apple cider
2 cups chicken stock
2 bay leaves
1-2 tablespoons chipotle powder2 pounds collard greens (ribs removed and roughly chopped)
kosher salt
For the Pumpkin Seeds:
1/2 cup reserved pumpkin seeds, rinsed
1 tablespoon olive oil
1 teaspoon chipotle powder
1 teaspoon salt
Fresh cracked pepper to taste


Directions

For the Chicken:
  1. If you have time, liberally salt the chicken. Cover and refrigerate over night.
  2. Allow the chicken to come to room temperature for half an hour before cooking and pat dry. Preheat the oven to 375 degrees F.
  3. In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot, put the chicken skin-side-down into the pot. Cook for 3 to 4 minutes, until the chicken is well browned. Flip the pieces and cook for 3 to 4 minutes to brown the other sides. Remove the chicken from the pot and set aside on a plate.
  4. Add the onions and a good pinch of salt to the pot and cook for 1 minute. Add the pumpkin, collard greens, garlic and chipotle powder and cook for 2 more minutes, allowing to brown slightly. Pour in the apple cider and chicken stock and scrape up the browned bits from the bottom of the pan using a wooden spoon. Add bay leaves.
  5. Adjust for seasoning, adding salt if needed. Put the chicken thighs on top of the kale, put the lid on, and put in the oven for 30-45 minutes, or until the chicken is cooked through.
For the Pumpkin Seeds:
  1. Meanwhile, toss the pumpkin seeds in a small bowl with the olive oil, chipotle powder and salt. Spread on a sheet tray lined with parchment paper and bake for about 8-12 minutes, or until crunchy.
Remove the chicken from the oven and discard the bay leaves. Top the chicken with the toasted pumpkin seeds and serve family style, right from the pot.

Recipe via The Chew




Happy Halloween!