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:

1. Heat olive oil in sauté pan over medium to high heat. Sauté garlic and shallots for approximately 5 minutes until soft and translucent. Add peppers, tomatoes and squash all together. Season with salt and pepper. Cook over medium to low heat for 20 minutes. 2. Allow vegetables to cool off for 10 minutes, place in blender and puree to smooth consistency.

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:

1. Preheat oven to 350 degrees. Bring chicken stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer. 2. Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and wine and cook, stirring constantly with a wooden spoon until the onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated the liquid. 3. Place pumpkins in preheated oven. 4. Add 1 cup of the chicken stock until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. When half the stock has been added, add pumpkin puree. Continue to add stock. Cook until the rice is tender and creamy, about 15 to 20 minutes. 5. Remove the pan from the heat, stir in the butter and Parmesan cheese and toasted almonds. 6. Remove pumpkins from oven, fill with risotto, top with almonds and serve immediately.

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:

1. To make chocolate pudding cake: Sift together the flour, salt, baking powder, and ½ cup of the cocoa powder. 2. In a large bowl, beat the butter and 1 cup of the brown sugar at medium speed until light. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour mixture. 3. Preheat the oven to 350°. Lightly grease a 2-quart baking dish. Spoon the batter into the dish. 4. In a small bowl, mix together the remaining ¾ cups brown sugar and 2 tablespoons cocoa powder and the hot water. Pour the liquid over the batter and place the baking dish into a larger pan. Place the pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the baking dish. 5. Bake for 40 to 45 minutes, or until the pudding is barely set and has begun to pull away from the sides of the baking dish. 6. To make butterscotch sauce: Combine all the ingredients in a medium saucepan, bring to a boil, and remove from the heat. Serve the pudding warm with the warm butterscotch sauce.

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:

For pumpkin bread pudding: 1. Preheat oven to 350°F. Whisk half-and-half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. For pomegranate sauce:1. Cut the pomegranates in half. Place a fine-mesh sieve over a large bowl. Using a spoon or your fingers, scrape the seeds into the sieve. 2. Using a wooden spoon or a flat meat pounder, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside. 3. In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook the sauce over medium heat, stirring constantly, until the sauce begins to thicken and darkens to a deep wine color and the sauce coats the back of the spoon. 4. Remove from the heat and let cool. The sauce may be made ahead and stored in a jar in the refrigerator. It will thicken somewhat if stored. When ready to use, thin with a little warm water if necessary.

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