Red Pumpkin Curry with Coconut Rice

Yield: 4 servings

14 ounce coconut milk*

1 cup canned pumpkin puree

1/3 cup red curry paste*

1 cup chicken or vegetable stock

2 tablespoons palm sugar, plus more as needed

2 teaspoons fish sauce, plus more as needed

3 (1/8-inch-thick) slices fresh ginger

1 pound boneless and skinless chicken thighs or breasts, cut into 1-inch chunks

1 medium yellow onion, thinly sliced

1 cup yard-long beans (or green beans), cut into 3-inch pieces

1 cup shiitake mushrooms, stemmed and quartered

2 red bell pepper, thinly sliced

1 tablespoon rice bran oil*

1/4 cup loosely packed chopped fresh cilantro, plus more for garnish

1/4 cup loosely packed Thai basil leaves, plus more for garnish

Freshly squeezed lime juice, to taste

Chili Garlic Sauce, to taste

Coconut Rice (see recipe)

In a 3- to 4-quart wok* over medium-high heat, add the rice bran oil. Once the oil begins to shimmer, add the chicken and cook until just brown but not cooked through. Remove, with a slotted spoon, to a medium metal prep bowl. Add the onions and bell pepper and sauté until lightly brown, about 5 minutes. Remove the onion mixture to the bowl with the chicken.

To the wok, add the coconut milk, pumpkin, curry paste, stock, palm sugar, and fish sauce. Deglaze the wok and whisk* ingredients until well combined. Add the ginger slices and reduce heat, if needed, to simmer for 6 minutes.

Return the onions, bell peppers and chicken to the pan. Add the green beans and shiitakes and continue to simmer until everything is tender and cooked through, about 4 minutes.

Remove the curry from the heat. Add the cilantro and Thai basil. Remove the ginger slices and taste. Season with more sugar, fish sauce, and lime juice as needed. Add chili sauce for spice. Transfer curry to a serving bowl and garnish with the extra cilantro and Thai basil. Serve with

Tip: Substitute other vegetables, meat, or seafood to make the dish your own.

Coconut Rice

Yield: 4 servings

2 cups Hom Mali jasmine rice*

1 cup coconut milk*

2 cups water

1/2 teaspoon kosher salt*

1 teaspoon rice bran oil*

2 to 3 tablespoons dry unsweetened shredded coconut*

2 teaspoons fresh ginger, peeled and finely chopped

1/2 red Thai chili, thinly sliced, including seeds if desired

Place oven rack in middle position and preheat oven to 350°F. Spread coconut onto a rimmed baking pan* and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.

Wash rice in several changes of cold water in a bowl until water is almost clear.

In a 4-quart heavy sauce pan* over medium heat, add the oil and cook ginger and desired amount of red chili until softened, about 2 minutes. Add the whole chili and seeds for a spicier rice.

Add rice and stir to coat. Add the coconut milk, water, and salt and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 12 to 15 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl. Fold in the coconut flakes. Taste to check the seasoning and add salt if needed.

Crème Brûlée with Pumpkin Butter

Yield: 6 servings

2 1/4 cups Manufactures Cream*

1 tablespoon Comfort Spice Blend Pumpkin Pie*

6 egg yolks

1 teaspoon Vanilla Bean Paste*

Pinch of salt

1/2 cup American Spoon Pumpkin Butter*

1/3 cup plus 6 tsp. granulated sugar

1 1/2 tablespoon light muscavado sugar*, firmly packed

Preheat an oven to 300°F. Have a pot of boiling water ready.

Pour the cream into a small saucepan* and whisk* in the pumpkin pie spice and vanilla bean paste. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes. Remove from the heat and let stand, covered, for 15 minutes.

In a large bowl, whisk together the egg yolks, salt, pumpkin butter, the 1/3 cup granulated sugar and the brown sugar until smooth and blended. Slowly pour in the cream mixture, stirring until blended. Pour the mixture through a chinois or a fine-mesh strainer* set over a bowl. Divide the mixture among six, 8 ounce ramekins* and place in a large cake pan* or roasting pan*. Add boiling water to fill the pan halfway up the sides of the ramekins. Bake until the custards are just set around the edges, about 30 minutes.

Transfer the ramekins to a wire rack* and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 teaspoon granulated sugar evenly over the surface of each custard. Using a kitchen torch* according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.

Pumpkin Chestnut Soup

Yield: 4 to 6 servings

4 pound sugar pumpkin or pie pumpkin

2 sweet-tart apples, such as Empire, Cameo or Braeburn

1 tablespoon unsalted butter*

1 tablespoon extra-virgin olive oil*, plus more

3 shallots, roughly chopped

2 garlic cloves, roughly chopped

3 cup vegetable or chicken stock

1 tablespoon vegetable or roasted chicken demi glace*

10 ounce peeled and cooked chestnuts*, roughly chopped

1/2 cup whole milk

1/2 cup manufacturing cream*

Kosher salt and freshly ground white pepper, to taste

2 tablespoons raw pepita seeds, toasted

Pumpkin seed oil, for garnish

Preheat oven to 375-degrees F. Cut the pumpkin in half and discard the stem section and stringy pulp. Place the two halves face up on a rimmed sheet tray* and season with salt and pepper. Add a small amount of water to cover the bottom of the pan. Cover with foil and carefully place in a preheated over. Bake in the oven for about 1-1/2 hours, or until tender. Remove the pumpkin from the oven to cool.

Meanwhile peel, core, and slice apples into eighths. In a medium mixing bowl*, toss the apples with enough olive oil to lightly coat. Spread evenly on a rimmed sheet tray and bake the last 30 minutes with the pumpkin. Stir every 15 minutes. Once the baked pumpkin has cooled, scoop out the flesh and set aside with the roasted apples.

In a 6 to 8 quart Dutch oven*, heat 1 tablespoons of olive oil and the butter over medium heat. Sauté shallots, garlic, and chestnuts until the onions are softened and garlic is aromatic. Add the roasted pumpkin and demi glace, stir to combine. Add the stock and bring to a boil, stirring occasionally. Reduce and cook over a simmer, covered, for 30 minutes.

Puree soup until smooth using an immersion blender. Return the pot over low heat and add the cream and milk. Taste and season with salt and pepper as needed. Serve in soup bowls and garnish with pepita seeds and a drizzle of pumpkin seed oil.

*available at Surfas Culinary District

Recipes courtesy of Chef Stacy Horn of Surfas Culinary District