12th MS brings best pumpkin recipe

  • Published
  • By Airman 1st Class Katrina Heikkinen
  • 341st Missile Wing Pubilc Affairs
MALMSTROM AIR FORCE BASE, Mont. --  Pumpkin aromas filled the Elkhorn Dining Facility as five teams from the 10th, 12th and 490th Missile Squadrons, 341st Force Support Squadron and 819th RED HORSE Squadron raced to complete a dish in only 60 minutes, all in hopes of winning the 3rd Quarter Warrior Chef Competition on Oct. 15.

Representing the 10th MS were Airmen 1st Class Justin Ruiz and Dimitris Griffin. From the 490th MS were Airman 1st Class Courtney Goulet and Airman 1st Class Jasmine Williams. From the 341st FSS were Staff Sgts. Breyson Robinson and Brian Vasvary. From the 819th RHS were Tech. Sgts. Cinnamon Calloway-Fuller and Darnell Samuel.

But it was the 12th MS representatives - Airman 1st Class Gina Douglas and Senior Airman Lashauna Dowdy who wowed judges with their pumpkin, mushroom and squash ravioli, and pumpkin bread pudding.

Judging the competition were Chief Master Sgt. Brian Hornback, Air Force Global Strike Command command chief; Chief Master Sgt. Frank Fidani, 341st Missile Wing command chief; and Command Sgt. Maj. Patrick Alston, U.S. Strategic Command senior enlisted leader.
The winning recipe is listed below:

Pumpkin, mushroom and squash ravioli (makes 4 to 6 servings)
Ingredients:
1 tablespoon extra virgin olive oil
16 shitake mushrooms
2 shallots, finely chopped
2 cloves garlic, minced
1 teapspoon soy sauce
1 teaspoon minced sage leaves
1-1/2 cups canned pumpkin puree
½ cup squash puree
¾ cup parmesan cheese
½ cup dried bread crumbs
Salt and pepper for taste
2 egg whites
2 packages (48) wonton wrappers
Directions:
In a large skillet, sauté olive oil, mushrooms, shallots and garlic for 10 minutes or until tender at medium to high heat. Stir in soy sauce and sage; raise heat to high and cook, stirring constantly, for 3 to 5 minutes or until mushrooms start to darken. Remove and transfer to a large bowl to let cool.
Stir in pumpkin puree, squash puree, parmesan cheese and bread crumbs. Season with salt and pepper. Blend in egg white.
Unwrap wonton wrappers and place 1 teaspoon of the pumpkin filling in the center of each wrapper. Moisten edges of the wrappers with egg white. Fold the wrappers diagonally so it forms a triangle. Work out the air between the wrapper and the filling. Fold the side corners into the center and press firmly or fold as desired.
Bring a large pot of water to a boil. Add salt to taste. Add ravioli and cook for 3 to 4 minutes or until they float to the surface.
Pumpkin Bread Pudding
Makes 4 servings
Ingredients:
1 loaf French bread
4 egg yolks
1 can (15 ounces) Pumpkin puree
1 cup whole milk
1 cup heavy cream
8 tablespoons butter, room temperature
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Direction:
Preheat oven to 375 degrees Fahrenheit. Butter an 8-inch square or 2-quart shallow glass baking dish; set aside.
In a large skillet, simmer whole milk and heavy cream at medium heat, don't let boil.
Remove crusts from French bread. Cube it and place in baking dish. Pour milk mixture over the bread.
In a separate bowl, whisk 7 tablespoons of butter, ¼ cup brown sugar, pinch of nutmeg, ¼ teaspoon cinnamon and egg yolks. Mix for 5 minutes or until smooth. Mix pumpkin puree into bowl. Combine with bread mixture. Dust with cinnamon and sugar. Cook for 20 minutes.