Torched Pumpkin Strips Emeril Lagasse Style Recipes

Steps:

• Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.
• Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
• Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
• Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

Steps:

• Preheat the oven to 400 degrees F.
• Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
• Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
• Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
• To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
• Pour in the melted butter and stir well to blend.
• Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
• Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
• Beat until fluffy.
• Add the eggs and yolks, beating on low speed until just blended.
• Fold in the cream and pumpkin purée.
• Pour the batter into the crust-lined pan, and place on a baking sheet.
• Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
• Remove from the oven and cool for 15 minutes.
• Carefully run a small, sharp knife between the cake and the sides of the pan.
• Release the sides of the pan and cool at room temperature for 30 minutes.
• Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.

Steps:

• Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper., Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.

Steps:

• In a heavy, deep saucepan, heat the oil to 360°F
• In a bowl, whisk together the flour, beer, and Essence. Dip the pumpkin strips into the batter, letting the excess drip off. Fry in the oil until golden, turning to brown evenly, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and Essence.
• For the sauce: In a small bowl, combine soy sauce, rice wine vinegar, honey, sesame oil, and green onions.
• Serve hot with the sauce.