by Chef Matthew Krenz

Fall has arrived, the leaves are changing, the air has a crispness to it.. The markets are met with patrons in hoodies and gloves. Zucchini and squash have been replaced by pumpkins and other fall squash and gourd varieties. Even kids cereal is now marketed as “pumpkin spice,” something I stumbled across a few days ago. Though the spice is lacking in this recipe, flavor is not. Apple juice adds a touch of sweetness to the bisque and horseradish gives a punch to the tortellini. I hope you’ll give this one a try, it has been a crowd pleaser at my home. Cheers!

Beef, Caramelized Onion, and Stilton Tortellini
Makes 20-30 tortellini 

2 lbs. beef chuck steak
Salt and pepper, to taste
2 tbsp. olive oil
4 oz. crushed tomatoes
2 oz. red wine
1-2 tbsp. rosemary, finely chopped
1 qt. beef stock
2 yellow onions, julienned
3 garlic cloves, minced
2 oz. stilton, crumbled
3-4 tbsp. prepared horseradish
2 tbsp. fresh thyme, chopped
3 tbsp. sour cream
Salt to taste
Semolina flour for dusting
1 package small square wonton wrappers

1. Pat beef dry and season with salt and pepper.
2.  Heat a Dutch oven over medium high heat, then add olive oil. 
3.  Sear beef on all sides, then reduce heat to medium low. 
4. Stir in crushed tomatoes, scraping the bottom of the pan. Add red wine and let cook down for 2-3 minutes. 
5. Add rosemary and beef stock and bring to a boil, then reduce to a simmer. 
6. Cook, covered, until fork tender, roughly 2-3 hours, then refrigerate overnight. 
7. Caramelize onion over medium heat; the onions should become dark in color. Add minced garlic and stir until fragrant, then remove from heat.
8. Remove beef from the liquid, dice into small pieces and add to a large bowl. Fold in Stilton, horseradish, caramelized onion, garlic, sour cream, and fresh thyme. 
9. Lay your wonton wrappers out in a diamond shape. Add a small spoonful of your mixture, brush visible edges with water, and fold into a triangle. Finally, bring the two ends around and pinch together to make the tortellini shape. Place on a sheet pan sprinkled with semolina flour. 
10. In a large pot, bring water to a boil and season with salt. Boil the tortellini for 3-4 minutes and serve immediately over your pumpkin bisque (recipe follows).

Pumpkin Bisque
Makes 2 quarts

1 c. gravenstein apple juice, unfiltered
1 musquee de provence pumpkin or similar, quartered, seeds/pulp removed
2 c. chicken stock
1 c. onion, diced
2 stalks celery, cleaned and chopped
2 tsp. Dijon (optional)
1 roasted red pepper, diced
3 tbsp. olive oil
Salt to taste

1. Preheat oven to 325°F. 
2. Except for the Dijon and olive oil, place ingredients in a pan and cover with foil. 
3. Roast for 60-90 minutes until tender. 
4. Remove flesh from the skin of the pumpkin. Place in a blender with Dijon and purée until smooth, then add the olive oil while the blender is on a medium high speed to “lighten” it just a bit. Season to taste and serve immediately.