Pear And Goat Cheese Stuffed Pumpkins Recipes

PUMPKIN AND PEAR BISQUE WITH GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
• Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
• Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
• Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

PEA AND GOAT CHEESE STUFFED RAVIOLI

Steps:

• For the dough: Mound the flour on a clean, dry work surface and make a big hole in the center of the pile. Crack the eggs into the hole along with the extra yolks, olive oil, water and some salt. Using a fork, beat the eggs. Incorporate the flour, a little at a time, into the egg mixture, being careful not to break the well (or the egg mixture will run everywhere). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. (If the mixture is tight and dry, wet your hands a bit.) When the mixture is homogeneous, start kneading. Knead until the dough is smooth and supple, anywhere from 8 to15 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least an hour.
• For the ravioli: In a food processor, pulse the peas to make a coarse paste. Mix the pea paste, goat cheese, Parmigiano-Reggiano and eggs in a large bowl. Sprinkle with salt. Set aside.
• With a rolling pin, roll out the dough into sheets about 1/4-inch thick and 12 inches long, using extra flour as needed to prevent sticking,. (Reserve the excess dough for another use.) Brush the bottom half of the pasta sheets lightly with water.
• Fill a disposable pastry bag (or a resealable bag with one corner snipped) with the pea mixture. Pipe 1-inch balls of filling onto the pasta about 1 1/2-inches apart on the bottom half of the pasta sheets. Fold the top half of the pasta sheets over the filling so the top edges meet the bottom edges. Use your index fingers to press around the filling and seal the edges shut. Use a fluted ring cutter or fluted pasta roller to cut out the ravioli. Place the ravioli on a semolina-dusted baking sheet.
• Bring a large pot of well-salted water to a boil. Heat the chicken stock and butter in a large saucepan over medium heat; season with salt.
• Add the ravioli to the boiling water and cook until they float to the top, 4 to 5 minutes. Transfer the ravioli to the sauce and cook, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta, a few minutes. (If the sauce seems too thick, add a bit more stock.) Place five ravioli on each serving plate, spoon a little extra sauce on top and garnish with pea tendrils, sugar snap peas and mint. Sprinkle with Parmigiano-Reggiano.

GOAT CHEESE & PEAR STUFFED TENDERLOIN

Steps:

• In a large skillet, saute pears in butter until tender., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string., Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing., In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.

ROASTED-PEAR AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
• Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
• To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

SUPERB PUMPKIN AND GOAT CHEESE SOUP

Steps:

• Roast pumpkin, onions, and garlic in a roasting pan with a bit of olive oil. In a soup pot, put the roasted items and turn to medium heat.
• Add 3/4 of the stock and simmer for up to 45 minutes, or until fully cooked. Put in a food processor and blend until smooth.
• Blend in small amounts of the goat cheese along with the cream if desired.
• Adjust thickness with the leftover stock.
• Add more cream if desired and finish seasoning with herbs, salt, and pepper.
• If you add a filet of your chosen fish, pan-fry it first with oil, salt and pepper, then add it to the soup.

GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING

Steps:

• Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
• Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.

ROASTED PUMPKIN AND GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
• Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
• Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.

PEAR AND GOAT CHEESE STUFFED PUMPKINS

Steps:

• Preheat oven to 350°F/180°C.
• Cut off the top of pumpkins and scoop out the seeds.
• In a small bowl, place chopped pear and cinnamon and mix well.
• Stuff the pumpkins with the pear mixture.
• Place pumpkins in a shallow baking dish and bake for 45 minutes or until the pumpkins are tender.
• Take the pumpkins out and top with goat cheese crumbles. Broil for a few minutes. Be careful not to burn.
• Infuse love and serve!