Curried Pumpkin Mousse
Makes 3 cups
1/4c – minced shallot
2T – unsalted butter
2 1/2t – curry powder
2t – chopped fresh thyme
2c – canned solid-pack pumpkin
8oz – local goat cheese, softened
3 – heads belgian endive
1/2c – walnuts or pepetitas, lightly toasted & finely chopped
- Cook shallot in butter over low heat, stir, until soft
- Add curry, S&P
- Continue cooking & stirring for 1 minute
- Puree pumpkin & goat cheese
- Add shallot mixture & chopped thyme
- Chill, pipe onto ends of endive leaves, sprinkle with nuts
You may also serve as a dip with other vegetables, sliced local
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