WildCheff Pumpkin Martini

Pre-preparation:

Making the cocktail is a multi-step process. The process usually begins in the Summer by infusing plums in vodka; to make your own, cut plums in quarters and place them in vodka for two to three days. It's a bit late in the season to find fresh plums, but you can substitute pear-flavored vodka or stick with straight vodka.

Then make a pumpkin puree. It's easiest to use canned pumpkin, but if you're a purist, or are wondering with to do with your leftover jack-o-lantern, it's easy enough to make your own.

Simply cut a small pumpkin (pie pumpkins are best, but any kind will do) in half and scrape out all the seeds and stringy bits. Place the halves skin down in a roasting pan and sprinkle them with salt. Add an inch or so of water to the pan, cover the whole thing tightly with foil, then bake for about two hours at 350° F, until the flesh is soft and tender. Let it cool, then scrape the flesh into a food processor and puree.

Once you have the pureed pumpkin, either fresh or canned, take 2 cups of it and blend it with 3 tsp cinnamon, 2 tsp white pepper and 1 tsp fresh ginger root puree (use a blender or food processor to puree the ginger first). If you're feeling adventurous, you could also experiment with other pumpkin pie spices, like cloves, cardamom and nutmeg.

Next, make an apple and lime puree: Take a Granny Smith, peel and core it, chop it roughly and puree it in a food processor or blender with the juice of half a lime.

Ingredients

21/2 oz. plum-infused vodka (use plain or pear vodka if unavailable)

WildCheff Pie Spice Blend

2 to 3 oz. pumpkin puree (see above)

1 oz. apple puree (see above)

1/2 oz. maple syrup

1/2 oz. cognac

Directions

Place a small amount of pure maple syrup in a wide bowl. Place WildCheff Pie Spice Blend on a plate. Tip martini glass upside down and dip rounded edge of glass in maple syrup and then dip rim in cinnamon sugar. Mix all ingredients, and then strain with cheesecloth. Place the extracted liquid into a cocktail shaker with ice. Shake vigorously, then double-strain into a chilled martini glass. Note that even though you'll start with a large volume of ingredients, the actual drink itself will be about 2 to 3 oz.

Makes 1 serving

WildCheff Mushroom and Venison Chowder

Warm yourself up by serving this hearty chowder for lunch or dinner on a cool Fall evening. You can substitute half-in-half or low fat milk for the cream, but it won't taste as rich.

Ingredients

1 lb of venison loin, 1/2" cubes

1 T WildCheff Sagebrush Outdoorsmen's Blend

1 1/2 T WildCheff Air-Dried Shallots

1 C of leeks, thinly sliced

5 T of butter

1/2 C all-purpose potatoes, peeled and diced (1 medium sized one)

1/2 C of sweet potato, peeled and diced

1 lb (about 8 cups) assorted wild mushrooms - shitake, baby portabella (crimini) and porcini, sliced

2 T of organic all-pupose white flour

1 T of paprika

1 Quart chicken stock (1 box container)

2 C of heavy cream

Olive oil

salt and pepper to taste

Directions

Coat venison with olive oil and season with WildCheff Sagebrush Blend. Allow to marinate for 15 minutes.

Heat a medium sized saute pan over medium heat. Drizzle 2-3 tablespoons of olive oil into pan and 1 tablespoon of butter. When butter is melted, add venison and shallots to pan and cook until just beyond medium rare stage, then shut off heat and set aside.

Heat a stockpot over medium-low heat, add butter and saute the leeks for 10 minutes while stirring with wooden spoon. Place potatoes into pot and saute for 10 minutes longer while continuing to stir. Add mushrooms and saute for 5 minutes longer while stirring frequently. Add flour and paprika, and simmer for 2-3 minutes. Add the chicken stock, increase the heat to a fast simmer, and cook for 20 minutes. Add the cream; stir and cook until slightly thickened. Add salt and pepper to taste, then add venison and juices to pot and stir until all ingredients are mixed well. Serve with warm crusty or garlic bread.

Serves 4

Wine selection: Cabernet Sauvignon, Beaujolais, Pinot Nois