Gnocchi with Wild Mushrooms

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
• 2 shallots, minced
• ¼ cup dry vermouth
• ¾ cup veggie broth
• ½ cup heavy cream
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 pounds fresh or frozen prepared gnocchi
• 6 tablespoons freshly grated Parmesan cheese
• 1 teaspoon white truffle oil (optional)

Directions

1 Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.

2 Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in ¼ cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.

3 Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.

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Porcini Mushroom Tartlets

Ingredients

• 1 cup walnuts
• 10 ounces frozen all-butter puff pastry, thawed and chilled
• 3 tablespoons unsalted butter
• 2 large onions, thinly sliced
• Salt and freshly ground pepper
• 3/4 pound medium porcini or cremini mushrooms, trimmed
• Extra-virgin olive oil, for brushing
• Snipped chives

Directions

1. Preheat the oven to 350°. In a pie plate, bake the walnuts for about 8 minutes, or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.
2. Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400°.
3. Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.
4. In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4 inch thick.
5. Spread the pastry rounds with the puree and arrange the mushrooms, overlapping, on top. Brush with olive oil and bake for 10 minutes, or until hot. Garnish with chives and serve.

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Pumpkin Chocolate Chip Bread

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

Glaze

• 1/2 cup powdered sugar
• 2 to 3 teaspoons milk or whipping cream

Directions

1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
2. In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4. In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

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Umami Mushroom Morsels

Ingredients (Makes 3 servings)

1 8oz package mushrooms
1/4 cup sesame oil
1/3 cup Kikkoman Soy Sauce
2 cloves garlic, chopped
1 tablespoon sesame seeds
2 tablespoons grated parmesan cheese
2 tablespoons chopped cilantro

Instructions

Heat sesame oil in a large skillet over medium heat. Add mushroom slices, saute and stir for 5 minutes. Add soy sauce, garlic, and sesame seeds and saute for an additional 10 minutes. Toss with grated parmesan cheese and cilantro. Serve warm.

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Tofu, Green Beans, and Cashews

Ingredients (Yield: 4 servings)

• 2 teaspoons vegetable oil
• 1 package (9 oz.) frozen French cut green beans,
• thawed and drained
• 3 tablespoons Kikkoman Stir-Fry Sauce
• 1 teaspoon Oriental sesame oil
• 1/2 block tofu, drained and cut into 1/2-inch cubes
• 1/2 cup roasted cashews

Instructions

1. Heat oil in wok or large skillet over medium-high heat. Add green beans; stir-fry 3 minutes, or until beans are tender yet crisp.
2. Add stir-fry sauce and sesame oil. Reduce heat to medium; add tofu and cook, stirring, until beans and tofu are coated with sauce.
3. Add cashews and toss to combine.

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Cranberry Pumpkin Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, cut up
• 1/2 cup dried cranberries
• 2 eggs, lightly beaten
• 1/2 cup half-and-half, light cream, or milk
• 1/2 cup canned pumpkin
• 1 egg, lightly beaten
• 1 tablespoon water
• 2 cups powdered sugar
• 1 tablespoon butter, softened
• 2 teaspoons finely shredded orange peel
• 2 tablespoons orange juice
• 1 recipe Sugared Pepitas (desired amount)
• Finely shredded orange peel (optional)

Directions

1. Preheat oven to 400 degrees degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.

2. In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.

4. Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze.

5. For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange peel, and the orange juice until well combined.

6. Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the Sugared Pepitas* and, if desired, additional shredded orange peel. Serve warm.

Sugared Pepitas

Ingredients

• 1/3 cup sugar
• 2 tablespoons water
• 1 cup raw pepitas
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions

1. Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside.
   
2. In a small saucepan combine 1/3 cup sugar and water. Cook and stir over medium-high heat until sugar dissolves; remove from heat. Let mixture cool.
   
3. In a medium bowl combine pepitas with cooled sugar mixture; toss well to combine.
   
4. Spread in prepared baking pan. Sprinkle with 1 tablespoon sugar and salt.
   
5. Bake for 15 to 20 minutes or until light brown and crisp, stirring twice. Let cool on baking sheet. Makes 2 cups.

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Pumpkin Waffles

Ingredients

• 2 cups whole wheat flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 3/4 cups milk
• 1 cup canned pumpkin or mashed, cooked pumpkin
• 2 egg yolks
• 3 tablespoons butter, melted
• 1 teaspoon finely shredded orange peel (optional)
• 2 egg whites

Directions

1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.

2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.

5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

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Rosemary and Garlic Foccacia

Ingredients

• 2 cloves garlic
• 3 cups bread flour
• 2 1/2 tsp active dry yeast (.25 oz)
• 2 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup water
• 1 tbsp fresh rosemary, chopped
• additional olive oil and coarse salt

Directions

1. Finely mince garlic using a sharp knife or a garlic press. In a small saute pan over medium heat, saute garlic with a little bit of olive oil until lightly browned and fragrant. Transfer to a small dish and allow to cool.
2. In a large mixing bowl, combine bread flour, yeast, sugar and salt. Whisk to combine.
   
3. Add in olive oil and water, sauteed garlic and chopped rosemary and stir with a large wooden spoon until dough comes together into a ball. Add an additional tablespoon or two of water if dough is too dry to form into a ball easily. Stir until dough begins to pull away from the sides of the bowl. (All of this may be done in a stand mixer fitted with a dough hook).
4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes (You can also knead the dough with the dough hook on medium-low for 3-4 minutes).
5. Place dough in a lightly greased bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, about 1 1/2 hours.
6. Lightly grease an 8×12-inch baking pan (or a sheet pan) with olive oil. Turn dough out onto pan and press gently outwards with your fingertips, spreading the dough as you go, until it has evenly filled the pan. Pressing with your fingertips instead of kneading preserves the bubbles in the dough.
7. Cover with a clean dish towel and allow to rise for 30-40 minutes.
8. Preheat oven to 400F.
9. Brush dough with 1 tbsp additional olive oil and sprinkle with coarse salt.
10. Bake for 25-30 minutes until bread is well browned.
11. Place bread on a wire rack to cool for at least 20 minutes before slicing.

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