Fall & Game Day dishes from 416 Cuisine

ASHWAUBENON - Bridgett Lowery with 416 Cuisine joined Angela Kelly on Good Day Wisconsin to cook-up some fall & game day dishes!

Prosciutto and Roasted Red Pepper Wrapped Bread Sticks-  
 
Your favorite 416 Cuisine Bread Sticks (any are great, but sea salt may be too salty with the prosciutto)
Package of prosciutto (one slice for each bread stick)
Roasted red peppers cut into long strips (one for each bread stick)
Shredded parmesan cheese
Fresh cracked black pepper
 
Wrap the top half of each bread stick with prosciutto and "tie" it with a pepper strip.  Place on serving dish, season with fresh cracked black pepper and sprinkle with parmesan cheese.   
 
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Italian Layer Dip-
 
Your favorite 416 Cuisine bread sticks (they all work with this, my favorite are garlic and red pepper flake!)
4 ounces of cream cheese, room temperature
4 ounces mascarpone cheese
3/4 cup pesto (recipe is below)
1/2 cup chopped roasted red peppers
2 to 3 ounces of fresh mozzarella cheese, sliced
3 T parmesan cheese, shredded
1 T fresh basil, torn or ribbons
 
Pre heat oven to 350^.  Combine cream cheese and mascarpone cheese.  Spread into a baking dish.  Layer pesto and then peppers.  Top with mozzarella cheese (the whole dish may not be covered). Top with parmesan cheese.  Bake until heated, about 20 minutes.  Garnish with fresh basil and serve with bread sticks to dip.
 
Cold option- omit the mozzarella cheese.  Combine cream cheese and mascarpone, spread on a serving plate.  Layer pesto,  roasted red peppers, and parmesan cheese.  Garnish with basil and serve with bread sticks.
 
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Pumpkin Cream Sauce-  

6 ounces of your favorite 416 Cuisine pasta (nutmeg, wheat, and sage are perfect!)
1 cup heavy cream
1 cup pumpkin puree
1/2 cup parmesan cheese
1 T butter
salt and pepper to taste
1 T of chopped fresh sage (optional)
2 T roasted pine nuts
 
In a heavy pan, toast pine nuts just until they begin to smell "nutty", a few minutes.  Remove from pan and set aside.  (You can also place them in the oven, about 275^, for a few minutes) In a pot, whisk together cream and pumpkin puree.  Simmer over medium heat for a few minutes, until combined and heated through.  Add parmesan cheese, salt and pepper and sage, if desired.  Simmer for an additional few minutes.  Do not leave the sauce unattended, and make sure the heat does not get too high.  Turn heat off, add butter, place lid on pot.  Once the butter is melted, stir and serve over hot pasta (cooked to al dente, about 8 minutes).  Reserve some cooking water and add to sauce if it seems to thick.  Garnish with toasted pine nuts.  If you have extra sauce, it freezes very well!