January 20, 2010

pumpkin phyllo wraps

In fall we stocked up on potatoes and winter squashes from the farmer's market. We are still working our way through them all. We celebrated this particular pumpkin by turning it into gourmet pumpkin phyllo wraps complete with fancy pants local goat cheese, toasted pine nuts, and a balsamic reduction. The pumpkin puree filling included butter, honey, and sage. It should be noted that we got our pine nuts (piñons) from a roadside stand when we were in New Mexico. To remove the shells, we used Eric's favorite nut-cracking tool: vice grips. The vice grips are nice because you can adjust the final spacing of the jaws which helps keep the nutmeat intact.

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