Last week we posted simple instructions on how to cook a pumpkin. Now that you’ve sliced and diced, cooked and pureed your pumpkin, Chef Kristina Vanni is helping us again by providing us with two unique, but easy-to-make fall dishes that are sure to make everyone say “it’s the Great Pumpkin!” Both of these recipes are perfect for family meals as well as entertaining, so add them to your Thanksgiving menu this year.
Pumpkin-Chorizo Pizza (Serves 4-6)
2 Tablespoons olive oil, divided
12 ounce purchased pizza crust
1/4 cup finely chopped shallots
1 clove garlic, minced
1/4 teaspoon dried red pepper flakes
1 cup fresh pumpkin puree
1/4 teaspoon smoked paprika
1/8 teaspoon salt
1 cup cubed fontina cheese
1/4 pound thinly sliced Spanish chorizo
1 Tablespoon chopped fresh sage leaves
Additional olive oil and chopped sage for garnish (optional)
Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust; set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic, and pepper flakes to hot pan. Sauté for 1 minute, stirring constantly. Stir in pumpkin puree, smoked paprika, and salt.
Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese is melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.
Pumpkin Cannoli (makes 12 cannoli)
8 ounce container mascarpone cheese
3/4 cup fresh pumpkin puree
3/4 cup powdered sugar
1/4 cup whole milk ricotta cheese
1 teaspoon pumpkin pie spice
1/2 cup chopped pumpkin seeds (pepitas), divided
2 Tablespoons mini chocolate chips
1/2 cup heavy whipping cream
12 purchased cannoli shells (two 4-ounce boxes)
Additional powdered sugar for dusting
In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.
Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside. In a chilled mixing bowl, whip cream until stiff peaks form. Fold into pumpkin mixture.
Cover and chill for 1 to 2 hours. Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends. Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds. Sprinkle shell with powdered sugar and serve.
Whether it is being named master of the grill or earning kudos for whipping up a sweet treat, this award-winning culinary diva can rock any cuisine and is always ready for her food to take center stage! Kristina’s passion for food began at the tender age of 12 when she earned a spot in the winner’s circle at the Pillsbury Bake-Off. Since then she has gone on to win top honors from Martha Stewart, Betty Crocker, and Kraft, just to name a few. Most recently she represented the USA and won an international chef competition in Australia. Kristina also takes the stage in live cooking demonstrations, including “America’s Next Pork Personality,” and was named the “Hot Chef 2009” by the National Restaurant Association and is a featured chef at their annual show in Chicago. Kristina’s recipes can be found in cookbooks, food magazines and online. She is also a contributing writer for the National Pork Board, the National Restaurant Association, and is the host of BetterRecipes.com (part of the Meredith Corporation Food Sites). For more of Kristina’s recipes, cooking tips and culinary adventures visit her blog “The Daily Dish” at www.betterrecipes.com/blogs/
daily-dish . She can also be found interacting with her fans at www.facebook.com/betterrecipes and @BetterRecipes on Twitter.