Kane's Kitchen

More on the Culinary Virtues of Pumpkin

By LARRY KANE

As a side dish or an appetizer, pumpkin ravioli is usually a hit. Typically available in grocery stores in the refrigerated pasta section, pumpkin ravioli is a seasonal item available during autumn.

Difficult to make but easy to purchase, if you can find this elusive preparation, grab it. A little bit goes a long way. If you are entertaining you should purchase several packages. They cook in minutes in boiling water.

Finish them with a reduced apple cider sauce infused with butter, or a maple syrup/cream reduction. A sage-butter sauce also works. Sweet is O.K. with this product, especially as an appetizer. If used as a side for an entrée, I recommend going for the more tart cider version, as it would likely pair better as an accompaniment.

Pumpkin soup is a real soul soother. A puree of pumpkin, onion and apples, with a hint of allspice and butter in a chicken based broth is a real bone warmer on a chilly autumn evening. Finish this with a dollop of chive-infused sour cream and you have a real champ. This soup takes less than a half an hour to assemble, start to finish. While it is simmering assemble the sour cream-chive (or scallion) concoction. It can also be served chilled, almost like a dessert, but it is most aromatic served warmed.

Use this recipe to accompany pork chops! You'll impress your guests and spoil your family.

Pumpkin-Apple Sauce

(about 2 cups)

1 ea. Granny Smith apple, peeled, cored and chopped

¼ c. brown sugar

1 tbsp. cider vinegar

pinch salt

¼ tsp. allspice or cinnamon

1 c. pumpkin puree

In a small saucepan combine all ingredients except pumpkin. Cover pan and heat over medium heat 15 minutes. Add puree and reduce heat to low. Cover and cook another 15 minutes. You may serve it chunky style, or transfer contents to a processor to puree. Keeps one week in the fridge.