3 Long Island Cheese Pumpkins (a type of pumpkin), roasted
1 Spanish onion, thinly sliced
3 garlic cloves, crushed
2 dried Bay leaves
10 thyme stems
2 cups of white wine
6 cups of water
¼ lb. of butter
1 lb. Cabot cheddar cheese
3 tablespoons *Pumpkin spice
salt and pepper to taste

Cut pumpkins in half and remove seed, arrange pumpkin halves like tea cups on a sheet pan.  Season the inside of each cup with pumpkin spice, then fill with ¾ inch of white wine and 1 tablespoon of butter.  Roast in a preheated 425 degree oven for about 1 hour or until tender.  Cool, peel and remove skin, reserve meat juices and spices from the pan.

The Soup.  Caramelize the onions and garlic in a heavy pan.  When brown add thyme, bay leaves, 1 teaspoon pumpkin spice and a pinch of salt and pepper, cook for a few minutes.  Add remaining wine, pumpkin meat and juices.  Cove with water and simmer for about 1 hour.  Puree in blender, return to pan and stir in Cabot cheddar cheese until melted, serve hot

*Pumpkin Spices
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon cayenne pepper
2 cups brown sugar
2 tablespoons star anise
2 tablespoons crushed clove
1 tablespoon salt
½ tablespoon black pepper
Combine all ingredients

Yield:  2 Servings

Prep Time: 40 Minutes

Method of Preparation:

1. Preheat oven to 375 degrees.
   
2. Combine all ingredients for Cider Glaze in a saucepan and reduce over medium heat, stirring every 15 minutes until thickened slightly.
   
3. Meanwhile peel and dice the Idaho potatoes and cook until tender.  Remove and place in a bowl with cream, butter, salt and pepper. 
   
4. Render the pancetta on low to medium heat until all the fat has melted and the pancetta is crispy.  Add mash potatoes and parsley and set aside.
   
5. Season the chicken on both sides with salt and pepper.  Place a cast Iron skillet or regular fry pan on high heat and add olive oil.  Sear the chicken, skin side down until golden brown.  Flip the chicken over and finish cooking in the oven for 20 minutes.
   
6. Meanwhile Strain the Cider reduction through a fine sieve and set the sauce aside for plating.
   
7. Heat a sauté pan with the olive oil until hot and add the morel mushrooms and Fava beans.  Season with salt and pepper.  Remove from the heat and add the thyme.  Set Aside.
   
8. Check doneness of the chicken and remove from the oven. take the chicken out of the pan and rest on a cutting board.  Place a heaping scoop of the mash potatoes in the center of each plate.  Cut the chicken into 1” slivers on a bias and place on top of the mash.  Place the morels and favas to the side of the chicken.  Finally glazer the chicken with the cider reduction and pour remainder around the plate for beautiful presentation.

2# Beef Cheeks, cleaned

1 cup diced carrots

1 cup diced celery

1 cup diced yellow onion

3 cloves garlic, whole

1 Cup Port wine

½ Cup maderia

½ Cup Brandy

1 pt veal glace

2 tbsp tomato paste

1 qt chicken stock

Salt & Pepper as needed

Oil as needed

• Season the beef cheeks with salt and pepper and and in a heavy bottomed pot sear the cheeks until. Well browned

• Once browned remove from pan and add the celery, carrots onion and garlic and sauté until translucent, then add the tomato paste and stir until combined

• Carefully off the heat add the port wine, brandy and maderia

• Return the pan to the heat and add the beef cheeks, veal glace and chicken stock and bring to a simmer

• Once simmering place the pan in the oven @ 200 degrees for 5 hours, checking the cheeks every 2 hours and spinning them in the liquid to avoid dry spots.

• The cheeks may need more hours as needed until extremely fork tender

• Once done remove the cheeks from the liquid with a slotted spoon and strain the liquid

• Return the liquid to a pot and reduce the liquid by ¾ skimming off the fat as needed