What to do with pumpkins - EAT THEM!

HALLOWEEN PUMPKIN SALAD
This delightfully tangy salad, perfect as a side dish, comes courtesy of
Aldo
Villani, Toronto-based executive chef for Movenpick Restuarants of North
America. Villani, who counts on pumpkin as a favorite of his own kitchen,
recommends allowing the salad to marinate in the refrigerator for 24 hours
before serving. 

  1 middle-sized pumpkin 
  1 red onion, diced 
  1 clove garlic, chopped 
  3/4 cup balsamic vinegar 
  3/4 cup red wine vinegar 
  2 tbsp. honey 
  1-2 tsps. dried chili peppers 
  4 oz. extra-virgin olive oil 
  Salt/pepper, to taste 
  1/2 cup chopped Italian parsley 

 1. Peel pumpkin, remove seeds. Dice into small cubes and place in large
bowl. Toss with diced red onion. 
 2. In a small bowl, combine garlic, balsamic vinegar, red wine vinegar,
honey, chili peppers, extra-virgin olive oil, salt and pepper. Blend well. 
 3. Drizzle over cubed pumpkin and toss thoroughly. Marinate in refrigerator
for up to 24 hours. 
 4. Sprinkle parsley over top of salad. Serve with fresh baked French loaf
and as a side dish to main meal. 
 Serves 4 to 6. 

SOPA de ABOBORA -- PUMPKIN SOUP PORTUGUESE
STYLE

 This recipe comes courtesy of Sintra Wine Bar and Grill on Dundas St. W.,
where authentic Portuguese cuisine with a healthy flair has patrons coming
back for more. Owner Sergio Goncalves says this soup is a Portuguese
specialty that's not only delicious but good for you. Note: If you do not
want
to use wine, increase the chicken broth to five cups. 

  1/4 cup olive oil 
  1 large onion, peeled and chopped 
  2 cloves garlic, peeled and minced 
  2 bay leaves 
  12 large branches parsley, washed and chopped 
  1 cup white wine 
  21/2 lbs. pumpkin, seeded, peeled and cut into cubes 
  4 cups chicken broth 
  1/4 tsp. Piri Piri sauce (sold in speciality stores. Substitute Tobasco
sauce if Piri
Piri sauce is not available.) 
  Salt, to taste 
  Chopped parsley, for garnish 

 1. In a large saucepan set over moderate heat, heat olive oil and saute
onion, garlic, bay leaves and parsley for five minutes. 
 2. Reduce heat to minimum, add wine and simmer an additional 10 to15
minutes. 
 3. Raise heat to medium-high, add cubed pumpkin and stir thoroughly. Add
chicken broth and Piri Piri sauce and allow mixture to come to a boil. 
 4. Reduce heat and simmer for 30 minutes or until pumpkin becomes soft. 
 5. Puree pumpkin mixture in batches in blender or food processor until
consistency of cream. Return mixture to pot and heat through, adding salt to
taste. Garnish with additional chopped parsley. 
 Serves 6 to 8. 

PUMPKIN AND CHICKEN RISOTTO WITH WILD
MUSHROOM

 This spectacular yet easy-to-prepare main dish comes courtesy of the Four
Seasons Hotel in Yorkville, where the new executive chef, Eric Brennan,
brings his award-winning style to the kitchens. Note: For real flair,
Brennan
recommends substituting roasted pheasant for the chicken and 1/4 cup
shaved black truffles or 2 tbsp. truffle oil for the wild mushrooms. 

  2 tbsp. butter 
  1 large onion, diced 
  1 small pumpkin, peeled and cut into 1/2-inch cubes 
  4 cups chicken stock, boiling 
  2 cups Arborio rice 
  1 tbsp. fresh thyme, chopped 
  1/2 cup heavy cream, whipped 
  1 roasted chicken, meat removed and julienned (use bones for chicken
stock) 
  1/2 cup grated Parmesan cheese 
  1 cup wild mushrooms, rinsed and chopped 
  1 tbsp. butter 
  Salt and black pepper, to taste 
  Chopped chives 

 1. Melt butter in heavy saucepot over medium heat. Saute onion until soft. 
 2. Add cubed pumpkin and continue cooking, about five minutes. 
 3. Add two cups of boiling stock, rice and thyme and stir with wooden
spoon over medium to high heat. Continue stirring while slowly adding
remaining stock until liquid is absorbed by rice. 
 4. Saute wild mushrooms in 1 tbsp. melted butter for five minutes. 
 5. Add whipped cream, chicken, Parmesan cheese and mushrooms. Salt
and pepper to taste. Garnish with chives. 
 Serves 6 to 8. 

PUMPKIN CHEESECAKE

 Chef and food creator Bonnie Goodman is at helm of Heartbeets
Vegetarian Cuisine, a company which offers a complete line of frozen
vegetarian foods made without additives, preservatives or MSG, delivered
straight to your door or office. Goodmam says pumpkin is a wonderfully
delicious vegetable that's not only good for you but perfect for its
versatility
in the kitchen. 

 Crust: 
  11/4 cups graham cracker crumbs 
  1 cup finely chopped pecans 
  1/2 cup firmly packed brown sugar 
  1/2 cup granulated sugar 
  1/2 cup butter, melted and cooled 
  
 Filling: 
  3 large eggs 
  1 14-oz. can solid packed pumpkin 
  11/2 tsp. cinnamon 
  1/4 tsp. nutmeg 
  1/2 tsp. ginger 
  1/2 tsp. salt 
  1 tsp. vanilla extract 
  1 tbsp. cornstarch 
  1 tbsp. rum extract (optional) 
  24 oz. cream cheese, softened 
  1/2 cup granulated sugar 
  
 Topping: 
  2 cups sour cream 
  2 tbsp. sugar 

  Preheat oven to 300F. 
 Crust: 
 1. Mix all ingredients together until thoroughly blended. Press mixture
into a
9-inch springform pan, coating both the bottom and sides evenly. 
 2. Bake for 10 minutes to set crust. Remove from oven and let sit while
preparing filling. 
 Filling: 
 1. Crack eggs into a medium-sized bowl and whisk briefly. Stir in remaining
ingredients except cream cheese and granulated sugar. 
 2. In a separate bowl or food processor, beat cream cheese with granulated
sugar until smooth and lump-free. Add pumpkin mixture and mix until
thoroughly blended. 
 3. Pour mixture into pie crust. Bake for 40 to 50 minutes, or until set
(centre
will jiggle when you gently shake the pan). 
  
 Topping: 
 1. Mix sour cream and sugar until blended. Pour over entire surface of the
baked cheesecake. Place back in oven for additional five minutes. 
 2. Remove from oven and cool. Once cooled, place cheesecake in
refrigerator for 8 to 12 hours. Remove from springform pan and garnish with
pecan halves. 
 Serves 8. 
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