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Pork Chop and Pumpkin Mousse
with Cranberry Sauce


Pork Chops

Heat oven to 475F Season both sides before cooking. Add 1 T. oil to heavy steel pan. Sear both sides of the thick pork chop. Finish cooking in oven for 5 minutes or until the meat reaches your desired internal temperature.


Pumpkin Mousse with Cranberry Sauce    

Serves 2


1 small Japanese Pumpkin (to yield 3/4 cup mashed pumpkin
1 egg
1 egg yolk
1/4 cup heavy cream
salt and freshly ground black pepper
tsp cayenne, or to taste
1/2 cup cranberries
1/2 cup red wine
1/4-1/2 cup sugar
butter for mold

Cut pumpkin in half and roast on a baking sheet At 425F for 30 min cut side down. Turn over and sprinkle a little sugar on open side and return for 10 minutes till squash caramelizes a bit. Remove squash, let cool and scoop out.

Cook cranberries with 1/4 cup water and 1/4 cup sugar for 15 minutes till mixture thickens. Add more sugar and red wine to create your desired sweetness and texture.

To make the mousse:

Butter 2 4 oz. molds. Put squash, whole egg, egg yolk cream, salt and pepper to taste in a blender. Blend well. Pour into molds. Put molds in a preheated oven using a water bath.

Cook till mousse is set (approximately 20 minutes). Use a knife to cut around mold, turn over on plate and tap out. Add cranberry sauce.


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