Thursday, October 17, 2013

Pumpkin Week: Curried Pumpkin & Chevre Phyllo Cups

We've tried our hand at a pumpkin entree and a pumpkin dessert; a pumpkin amuse-bouche is definitely in order. And obviously I jump at the opportunity to use cool French words.

(True story: a few months ago I made an amuse-bouche joke at a dinner party and no one laughed, or even acknowledged it. I then repeated it to my boyfriend days later for validation and learned that maybe not all amuse-bouche references are clever.)




Be that as it may, these bite-sized appetizers are yummy, sophisticated, and oh-so-easy. They're mainly easy because I used frozen pre-shaped phyllo cups. You could make your own, or even just be slightly less lazy and cut and bake them from pre-made phyllo dough, but you know what? These worked just fine and required absolutely no cutting or baking.

These make a great appetizer at any fall party, or even Thanksgiving!

Curried Pumpkin & Chevre Phyllo Cups

15 frozen phyllo cups
1 shallot, minced
2 teaspoons olive oil
1 cup pumpkin puree
1 Tbsp yellow curry powder
1 tsp Kosher salt
1/2 tsp ground black pepper
2 oz chevre cheese
2 Tbsp pepitas or pine nuts (optional, not shown)

Defrost phyllo cups at room temperature.

In a small skillet over medium heat, sautee minced shallot in olive oil until translucent, about 4 minutes.

Combine pumpkin puree, curry powder, salt, pepper, and sauteed shallots (I used fresh roasted sugar pumpkins, so I combined everything in my blender as I pureed the pumpkin).

With a large pastry bag and star tip, pipe approximately 1 tablespoon of pumpkin mixture into each phyllo cup. Top with chevre and pepitas or pine nuts, if using.

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