Scottos’ Halloween: pumpkin risotto, pudding

Want something sweet, delicious and a bit more enticing than a bag of Snickers? Chefs Marion, Anthony, Rosanna, John and Elaina of the New York City restaurant Fresco by Scotto share delicious and easy-to-make gourmet recipes to celebrate Halloween. Learn how to make Nutella apples, pumpkin risotto, pumpkin bread pudding topped with pomegranate sauce and more:

Halloween sauce

Ingredients

    • 1/4 cup extra-virgin olive oil
    • 3 cloves garlic, finely minced
    • 2 shallots, peeled, finely minced
    • 2 yellow peppers, split in half, deseeded, rough-chopped into small pieces
    • 2 yellow tomatoes, cored, rough-chopped
    • 1 small yellow squash, split in half lengthwise, deseeded, rough-chopped
    • Salt and pepper to taste

Preparation

Baking Directions:

Pumpkin risotto with toasted almonds
Servings:

4 servings

Ingredients

  • Pumpkins

    • 4 small pumpkins, weighing 2 pounds or less, tops removed, insides scraped and deseeded
  • Risotto

    • 6 cups chicken stock
    • 1 tablespoon extra-virgin olive oil
    • 1 small onion, finely diced
    • 1/2 cup white wine
    • 2 cups Arborio rice
    • 1 cup canned pumpkin puree
    • 2 tablespoons unsalted butter
    • 6 tablespoons grated Parmesan cheese
    • 1/2 cup toasted sliced almonds; set aside 1/4 cup for garnish
    • Salt and freshly ground black pepper to taste

Preparation

Baking Directions:

Bittersweet chocolate pudding cake with butterscotch sauce
Servings:

10 servings

Ingredients

  • For chocolate pudding cake

    • 1 3/4 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
    • 1 cup butter
    • 1 3/4 cups firmly packed light brown sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 3/4 cup hot water
  • For butterscotch sauce

    • 2 cups firmly packed light brown sugar
    • 1 cup butter
    • 1 cup heavy cream
    • 3 tablespoons light corn syrup

Preparation

Baking Directions:

Baked pumpkins filled with pumpkin bread pudding topped with pomegranate sauce
Servings:

6 servings

Ingredients

  • Pumpkin bread pudding

    • 3 medium-size pumpkins, tops removed, insides scraped and deseeded
    • 2 cups half-and-half
    • 1 (15 ounce) can pure pumpkin
    • 1 cup (packed) plus 2 tablespoons dark brown sugar
    • 2 large eggs
    • 1 1/2 teaspoons pumpkin pie spice
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons vanilla extract
    • 10 cups 1/2-inch cubes egg bread or brioche (about 10 ounces)
    • Powdered sugar
  • Pomegranate sauce

    • 4 large pomegranates (about 3 pounds)
    • 3 tablespoons cornstarch, sifted
    • 3/4 cup sugar

Preparation

Baking Directions:

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