Savory Pumpkin Appetizer Cups with Hosted Gourmet Catering

Savory Pumpkin Appetizer Cups

Lisa Dubeansky, Hosted Gourmet Catering

2 cups of puree unsweetened pumpkin

2 tablespoons of half and half

¼ teaspoon of nutmeg

1 glove garlic

1/3 cup goat cheese

3 tablespoons of maple syrup

Dash of cayenne

50 won ton cups

Mini cupcake pan

Preheat oven to 350. In a food processor combine pumpkin , half and half, nutmeg, garlic, cheese. Mix the pinch of cayenne with maple syrup. Taste. Add the mixture to the pumpkin. Blend till creamy. Fold the won ton in half as triangle, hug the bottom and fold together like an envelope. Pressing finger down in center the won ton should mold the pan. Fill a half a teaspoon into each cup. Bake for 10 to 12 minutes. Top with bacon pistachio dust and fried sage. This can be made a head, baked then you can refrigerate in same pan for convenience.

Fried Sage:

1 Package of Sage

½ cup olive oil

Heat oil in a pan.  Place an wood spoon upside down, when bubbles form around it, it's ready. Arrange sage in oil, it will start to curl when down.  Use a metal slotted spoon or a tong. Place on paper towel and season.

Pistachio and bacon crumble

4 tablespoons of pistachios

¼ teaspoon of nutmeg

3 pieces of semi warm bacon

Pinch of cayenne

2 tablespoons of dark brown sugar

Pulse in a food processor until it has a fine texture. Don’t over blend becomes mush.

Pumpkin Mousse:

2 cups of heavy cream

2/3 cup of powder sugar

2 cups of pre-made pumpkin pie ready can mix

18 gingersnap cookies

3 tablespoons of rum

6 tablespoons of amaretto

In a mixture, add cream and powder sugar. Mix 'til stiff. Leave 6 tablespoons of whip to the side. Take 6 cookies and place to the side. Pour alcohol over cookies and smash with fingers. Fold pie mixture in whipped cream. Divide cookie combo into 6 cups, add pumpkin mousse, top with tablespoon of whipped cream, garnish with ginger cookie.