Foodbuzz 24, 24, 24: The Great Pumpkin Feast

2009 October 25

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Foodbuzz gave me another shot at a 24, 24, 24 event so I set out to make this my best effort yet.  Multi-course meal for a few friends….piece of cake! I worked earlier in the day so I had to rush a little bit in order to have the first plate out by 6:30 but it’s no problem because all I do at work is prep so prepping at home was easy! There were a few components I started a few days before like stocks and sauces but other than that everything was made the day of in about 4 hours total.

I set out to have pumpkin in each course but it didn’t need to be prevalent because after 3 or 4 courses the taste of pumpkin overwhelms just about anyone.

I think it all came out pretty well but there is definitely room for improvement and refinement. It will come :)

Thanks again Foodbuzz! Here are the recipes!

Endives with Smoked Salmon Cream Cheese and Pumpkin Mango Sauce

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Ingredients:

  • Belgian Endives, halved
  • Capers
  • Smoked Salmon
  • Cream Cheese
  • Parsley, coarsely chopped
  • Pumpkin mango sauce  (see below for recipe)

Procedure:

  1. Blend cream cheese and smoked salmon together
  2. Place mixture in piping bag then refrigerate until ready to use

Pumpkin Mango Sauce

Ingredients:

  • 1 large pumpkin, peeled, seeds and guts removed, then diced
  • onions
  • White wine
  • clarified butter
  • celery
  • carrots
  • chicken stock
  • Mango (optional——–I say that because I used this sauce as a base then added the mango during the last step)

Procedure:

  1. Sweat onions, celery, and carrots with a little clarified butter
  2. Deglaze with wine wine
  3. Add pumpkin and chicken stock
  4. Reduce mixture by half
  5. Strain then add whatever other flavor you want.

Kobe Beef on Crositini with a Glace de Foie Sauce and Pumpkin Gelee

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Ingredients:

  • Kobe Steak
  • Clarified butter
  • Baquette bread, made into crostini
  • Pumpkin Gelee    (see recipe below)
  • Parsley, minced
  • Olive oil for bread as it’s cooking
  • Salt and pepper
  • Glace de Foie sauce (not giving you this recipe…..sorry)

Procedure:

  • Rub steak with salt and pepper
  • Sear each side on high heat  for 1 minute with clarified butter then remove from heat and let rest.
  • Slice steak thin then place on bread and top with sauce and gelee

Pumpkin Gelee:

Ingredients:

  • Gelatin
  • Pumpkin lime sauce (use the same sauce from the endive recipe and add lime at the end)
  • Sugar

Procedure:

  • Act like you’re making jello, call it gelee, and charge a bunch of money for it!

Baby Lettuces with Cinnamon Vinaigrette, Toasted Pumpkin Seeds, Pomegranate Avrils,  Pumpkin Pom Sauce

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Ingredients:

  • Heirloom tomato, sliced 1/2 inch thick
  • Baby lettuces
  • Pomegranate avrils
  • Pumpkin Pom Sauce (see the pumpkin sauce recipe used in the previous two recipes and add pomegranate juice)
  • Cinnamon Vinaigrette (fresh ground cinnamon, olive oil, apple cider vinegar)

Procedure:

  1. Put it all together

Pumpkin Cream Soup

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Ingredients:

  • Pumpkin, peeled, seeds and guts removed
  • Rosemary
  • Mirepoix (onions, celery, carrots)
  • Heavy cream
  • White wine
  • Bacon
  • Chicken stock
  • Salt and pepper, to taste

Procedure:

  1. Cook bacon in stock pot then remove and leave fat behind
  2. Sweat mirepoix in bacon fat
  3. Deglaze with white wine
  4. Add chicken stock, pumpkin, rosemary, salt, and pepper
  5. Pour in heavy cream

Chanterelle Mushroom Fettucine with Ground Pumpkin Confetti

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Ingredients:

Stuffed Turkey Breast on Pumpkin/Sweet Potato Puree with Zucchini and Roasted Apple and Grapes

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Ingredients:

Pumpkin Cupcake from Cupcake Royale with Pumpkin Ice Cream

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I was going to do a Nitro-sorbet but I had a few problems.   Cupcake Royale (click)

Eric

BONUS TIME!!!!

PUMOSA

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Farmers Cheddar Cheese Blend with Pumpkin Sauce and POM Avril’s

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Smoked Salmon….no pumpkin…..haha

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I need to work on my heavy cream pumpkin soup designing technique

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17 Responses leave one →
  1. 2009 October 25

    You’re always so creative. The pumpkin gelee and pumosa….nice! We also did a 24 with pumpkin in each dish. It’s great to see how you’ve used it.

  2. 2009 October 25
    sabrina permalink

    Ah.. I love it. Nice work.

  3. 2009 October 25

    Great use of pumpkin! When I become rich and famous I’m hiring you to cook for my parties. ;-D

  4. 2009 October 26

    You are a pumpkin maniac! I love it! Especially the Stuffed Turkey Breast on Pumpkin/Sweet Potato Puree with Zucchini and Roasted Apple and Grapes!

  5. 2009 October 26
    Mom permalink

    Good job again Eric. I go away for the weekend and I come back to find all kinds of recipies and fun pictures. That was great. I like that Pumosa.

  6. 2009 October 26
    balancejoyanddelicias permalink

    I wish I was invited to the pumpkin mania!!! :D

    I want to write a proposal for 24/24/24, any tips?

  7. 2009 October 26

    I love your blog and this feast really takes the cake! Really and truly stunning work!

  8. 2009 October 26

    Yum! Love all of the different pumpkin ideas… Sounds like a fun time! I also did a 24, 24, 24 dinner this weekend… While there was no pumpkin on the menu (butternut squash ravioli was the closest), I did use some baby pumpkins and gourds to decorate! Enjoyed reading your post… It’s fun reading about what others were eating at the same time!

  9. 2009 October 26
    Bonnie permalink

    Eric, you are amazing and this is an incredible feast! Can’t wait to see you for Thanksgiving!

  10. 2009 October 26

    A wonderful dinner party. I like how you plated the cheese and I have to try that cinnamon vinaigrette. Looks Great!

  11. 2009 October 26

    Wow, this looks AMAZING! And haha — I love the gelee description. So true! I guess there’s always room for Jello — and upcharging. Really beautiful meal and a great way to show people how versatile an ingredient like pumpkin is! Pumosa… I just like saying it.

  12. 2009 October 26
    Sippitysup permalink

    What a lot of pumpkin!! You have so much energy. GREG

  13. 2009 October 26

    I’m loving all the pumpkin deliciousness you have whipped up. Great idea! I did a farm theme for my fb24 this month =)

  14. 2009 October 27

    That is quite a feast, very impressive!

  15. 2009 October 28

    It all looks very delicious! I’m really drawn to your fettuccine!

  16. 2009 October 28

    So creative! The pumpkin cream soup looks super comforting, but I have to say my favourite is the pasta with pumpkin confetti. Bookmarking this to try out.

  17. 2009 November 2

    i love love love this dinner! there is so much to choose from, and anyone who is averse to one thing has plenty of other options to choose from. i can’t believe you did it in such a short time, either. wish you told us the specifics of what happened with the foiled nitro dolce- that sounds like it could have been very messy indeed! jello, gelee- just depends what kind of place you’re in, right?! all around solid and awesome, thanks.

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