Fall Smash & Pumpkin and Wild Mushroom Risotto with Scallops, Bacon & Corn Hash

Fall Smash

Happy National Vodka Day!

To celebrate, we had BBVG guest chef @agsinspace create a cocktail just for us.

Fall Smash

This lovely seasonal cocktail is a perfect aperitif to a dinner out. Tangy, warm and spicy, I promise you wont be able to stop at just one.

Ingredients:
Ginger (peeled and sliced)
Pear (3 slices per drink)
50ml vodka
25ml maple syrup
50ml apple juice
100ml ginger beer
Juice 1/2 lemon
Sugar for rim

Sugar a rim of a cocktail glass.
Rub a lemon wedge around its edge and then dip it in a saucer of sugar
Muddle 2 slices of ripe pear and 2 slices of peeled ginger (smash it in glass with a wooden spoon).
Add several ice cubes to glass.
In a cocktail shaker with ice, add vodka, maple syrup, ginger been, lemon juice.
Shake.
Pour into prepared cocktail glass.
Garnish with more pear and a cinnamon stick.

Happy National Vodka Day!

And stay tuned later today to see the yummy dinner that followed this delightful aperitif.

Pumpkin and Wild Mushroom Risotto with Scallops, Bacon & Corn Hash

This seasonal delight from @agsinspace will have you wishing it was fall all year round! Soft and sweet scallops – topped with bacon and corn hash – are heaped on a creamy, earthy pumpkin and wild mushroom risotto. (I added roasted parsnips to ours for a delightful meal!)

Ingredients:

Risotto
1 Can 398 mls pumpkin puree
1 tetra pack chicken or veggie stock
1/2 large white or yellow onion diced
2 cloves garlic diced
2 cups arborio rice
1-2 tbsp olive oil
1 pack dehydrated wild mushrooms 1/2 oz
1 cup grated parmesan cheese
3 tbsp heavy cream plus more to finish
2 tbsp butter plus more to finish
1 cup boiling water
2 tbspbrown sugar
1/2 tsp cinnamon
1/3 tsp nutmeg
Pinch allspice
S&P to taste

Scallops
1 pack frozen scallops thawed, drained and dried (about 1 lb – 500 grams)
1 cup frozen corn thawed and drained
4 rashersthick cup maple bacon or pancetta diced
Fresh thyme or tarragon
Oil to cook

In a small pot on stove top, heat up pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, allspice and a dash of salt.
Mix and simmer on low for about 5 mins. Remove from heat
Now get your mushrooms rehydrated by adding them to one cup of boiling water in a separate bowl.
Meanwhile, in a heavy Dutch oven or pot, heat up olive oil on medium heat and sauté your onion and garlic for a few minutes.
Once vegies start to golden in colour, add rice to toast, stirring frequently for about 3 minutes.
Meanwhile, put stock in a microwave safe bowl and heat in microwave until boiling hot.
Once your rice is toasted, start the risotto process by placing two ladles of hot stock into pot. Stir frequently.
Once it evaporates, add the next ladle and so on and so on.
This process will go on for about 20 – 30 minutes until all stock is incorporated.
Now, go back to your pumpkin puree, put it in a blender with 1/4 cup water, two tbsp butter and blend until very smooth. Set aside.
Start your scallop hash. In a frying pan add diced bacon to render, once half rendered, add corn and sauté together.
After a few minutes, add your thyme/tarragon for one minute more. Remove from heat.
Your risotto should be close to done now. Once all stock is incorporated, add the rehydrated mushrooms and water you used to rehydrate them. Stir to incorporate.
Add pumpkin puree mixture. Stir and heat back to boiling.
Add parmesan, a splash of heavy cream, and another tbsp of butter. Stir to incorporate.
Add S&P. Taste, adjust, and remove from heat once cooked to your desired softness.
Now, season your scallops with S&P and saute in hot skillet with a tbsp of olive oil – two minutes a side is all it takes – wait for them to colour slightly and they are done.
Ladle risotto into a dish, top with a handful of scallops and your hash.

I also added my roasted parsnips at this time. Finish with more salt and pepper.

Enjoy!