Chef Riccardo Pina Shares His Ultimate Recipes For The Fall Season

Make the most of pumpkin season by indulging in two classic recipes – with a twist! 

Dubai, United Arab Emirates 23rd October: Sheraton Maldives Full Moon Resort and Spa’s Executive Chef, Riccardo Pina has just unveiled two new fall-themed recipes right in time for the spooky Autumn months.

His years as a luxury chef in the culinary industry and unique palate have enabled him to be able to alter classic recipes into tempting fall dishes – incorporating seasonal ingredients to switch up well-loved recipes into unique and fun dishes.

To cook these wholesome and satisfying meals with family and friends after a long day of carving pumpkins, explore his fall recipes below:

PUMPKIN CHEESECAKE MOUSSE 

INGREDIENTS 

 FOR THE CRUST

  • Crackers (8 full sheet) or 1 cup of biscuit cracker crumbs
  • 55g unsalted butter, melted
  • 25g granulated sugar

FOR THE WHIPPING CREAM

  • 300g heavy cream, divided
  • 40g powdered sugar
  • 1 teaspoon pure vanilla extract

    FOR PUMPKIN CHEESECAKE MOUSSE

  • 224g cream cheese, at room temperature
  • 100g granulated sugar
  • 420g pumpkin puree
  • 5g pumpkin pie spice
  • 5g ground cinnamon
  • 2g salt

INSTRUCTIONS 

 In a food processor, place the graham crackers and process until fine crumbs. Add the melted butter and sugar; mix it until well combined. 

  1. Transfer the crumbs (about 2 tablespoons each) to individual glass jars and press them evenly into the bottom.
  2. In a stand mixing bowl combine the heavy cream, powdered sugar, and vanilla extract; whip on a medium speed until soft peaks are formed. Transfer the whipped cream to a different bowl and set it aside.
  3. Place the cream cheese and sugar in the same mixing bowl and whip it at a low speed until combined. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and whip until everything comes together.
  4. Gently fold in half of the prepared whipped cream into the pumpkin cream cheese mixture using a spatula.
  5. Transfer the pumpkin cheesecake mousse mixture to a piping bag and pipe them over the crust and fill the individual glass jar about ¾ or full.
  6. In another piping bag with a star nozzle, fill with the remaining whipped cream and pipe over the mousse and refrigerate for at least 2 hours to set.
  7. Serve the pumpkin mousse chill with a sprinkle of ground cinnamon on top (optional)

PUMPKIN LASAGNA 

Prep time – 45 minutes
Cooking time – 40 minutes plus resting

INGREDIENTS 

  • 600-700g chicken thighs, boneless skinless
  • 600g pumpkin, chopped into 2cm pieces
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 cup red wine
  • ½ cup tomato paste
  • 1 ½ cups chicken stock
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp dried oregano
  • 3 tsp chopped fresh rosemary
  • 1 tbsp balsamic vinegar
  • 2 cups chopped spinach
  • 1 x 400g packet lasagna sheets

Cheesy white sauce 

  • 100g butter
  • ½ cup flour
  • 3 ½ cups milk
  • 1 cup grated Parmesan or cheddar (or a mixture) plus extra for topping
  1. Preheat the oven to 180c regular bake.
  2. Heat 1 tbsp oil over a high heat in a large frying pan. When the pan is hot, add the chicken and brown on each side. Transfer to a large roasting dish or tray. Toss the pumpkin pieces in olive oil and arrange on the try with the chicken. Season everything with salt and pepper and bake in the oven for 20-25 minutes or until the pumpkin is soft. Set aside to cool slightly, then roughly mash the pumpkin and shred the chicken.
  3. Add a splash of olive oil to the chicken pan with the onion and cook, stirring, for 5 minutes until soft. Add the garlic and cook for another couple of minutes. Add the wine, turn up the heat and let it bubble for 30 seconds. Add the tomato paste, stock, tomatoes, herbs and balsamic. Simmer gently for about 20 minutes, or until reduced to a nice thick sauce still with a bit of juice left. Add the spinach and shredded chicken with 5 minutes to go. Season with salt and pepper to taste.
  4. Melt butter with the flour in a large saucepan over a medium-low heat. Cook, stirring, for 5 minutes (don’t let it brown). Remove from heat and slowly add all the warmed milk in a thin stream, whisking as you go. Return to heat and cook, stirring, until thickened. Stir through the cheese. Season to taste and remove from heat.
  5. Grease a large baking dish. Spread a third of the tomato mixture on the bottom and add a third of the cheese sauce. Add a layer of lasagne sheets on top. Repeat until ingredients are used up, adding a layer of mashed pumpkin somewhere along the way, finishing with a layer of white sauce. Sprinkle with extra cheese.
  6. Cover with foil, cut a couple of steam holes, and bake for 35 minutes. Remove the foil and grill until the top is golden brown and bubbling. Rest for about 10 minutes before you serve it if you can, to let the juices settle

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