Sweet Potato
Soufflé in mini Pumpkins
Makes approximately 10 pumpkins

Heat oven to 350 F. Wash pumpkins, cut a lid in the top and save. Clean pumpkin of seeds (a melon ball corer works best). Oil inside of pumpkin and season with salt and pepper. Bake until just tender, about 15 minutes (do not over bake because they will be baked again with the soufflé mixture).

Wash potatoes and prick with a fork. Bake until fork is inserted and potato is soft. Peel and rice potatoes while still warm. (The potatoes may be done ahead of time and can be room temperature for making the soufflé mixture). Increase oven temperature to 400 F for baking the soufflés. Add butter to the potatoes, mix, add egg yolks, mix. Whisk cream into potato mixture. Whip egg whites to a stiff peak; fold in right before baking the soufflés. Season mixture with salt, pepper and a pinch of nutmeg, to taste. Put soufflé mixture in a pastry bag with a large star tip and pipe into par-baked pumpkins. Bake about 10-12 minutes, until soufflé has risen and has just set.

Pan Seared Scallops with
Lobster-Potato Pillows, Corn
Relish and Tomato Broth

Sear the pillows in the oil and reserve. Sear the scallops in the oil. Place the relish in the center of a bowl and pour the broth around the outside. Place the scallops and the pillows around the relish with the scallops laying flat and the pillows leaning against them. Fry the shallots dusted with seasoned flour and place on the relish. Garnish the broth with the chive oil and the chives

Chive Oil

Blanche the chives in boiling water for 5 seconds and then immediately shock in ice water – remove from water and pat dry. Place chives and oil in blender and puree. Place in refrigerator over night. The next day strain the oil through a fine china cap, or triple layers of cheesecloth.

Vermont Maple Mousse

Heat egg yolks and 3 oz of maple syrup to 120 degrees & whip until soft peak consistency. Dissolve gelatin in water and allow to bloom – then melt down gelatin mixture and add 2 oz of maple syrup. Whip cream to soft peak. Whisk gelatin mixture in egg mixture and then fold in whipped cream. When well chilled, pipe into champagne glasses and garnish with maple syrup and maple candy.

Lobster-Potato Pillows

Method:

1. Peel, slice and steam the potatoes. Put through a ricer or food mill.
2. Mix the cheeses, lobster, potatoes, garlic, egg yolks, chives, nutmeg, salt and pepper.
3. Sift the flour and baking powder together and add to the cheese mixture. Mix just enough to incorporate the flour.
4. Whip the egg whites to a medium stiff peak, fold into the cheese mixture in two separate additions, the first to loosen the batter and the second at add air
5. Fill a pastry bag with the batter and pipe out onto plastic wrap. Roll-up and tie the ends of the plastic wrap. In a large pan, filled 1/3 with water, bring to a boil and then reduce to a simmer, poach the pillows for 20-30 minutes. Chill and cut into pillows.
6. For service, melt butter and oil in a small non-stick sauté pan, add pillows. Brown one-side, then turn over and brown the other side, making sure to heat through completely.

Corn Relish

Sauté the bacon until well rendered and crisp – remove bacon from pan and reserve. Roast the corn in the husk on a charbroiler or in the oven – shuck the corn and cut kernels off the cob. Sauté the onions in the bacon fat until translucent, add the corn and red pepper and cook 3 minutes. Deglaze with the wine – Remove from heat and add back the bacon and all other remaining ingredients.

Tomato Broth

Roast the onion and fennel – Add vegetables and juice to a pot and bring to boil. Reduce to simmer and cook 30 minutes. Puree the mixer in a food processor and then strain through a fine china cap.