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by Les Dames d’Escoffier Chicago
edited by Carol Mighton Haddix
from Chicago Cooks
(Surrey Books, 2007)
Makes 4 servings

I love to celebrate. I celebrate everything, including the first date I had with my husband, our wedding date, family birthdays, holidays — everything. Champagne always comes to mind when I think of celebrating. Lobster is one of my favorite foods. My husband and I love to experiment in the kitchen. We have created many different dishes using lobster, and this is one of our favorites. — Candace Barocci Warner

Ingredients
2 fresh whole lobsters, about 1 1/2 pounds each
Salt, to taste
3/4 cup unsalted butter, divided
1 tablespoon olive oil
1/3 cup rum
1 pound dried fettuccine
1 cup chopped onions
2 garlic cloves, minced
5 ripe plum (Roma) tomatoes, peeled, seeded, and roughly chopped
1/4 to 1/2 cup heavy (whipping) cream

Method
1. To cook the lobsters, heat salted water to a boil in an extra large stockpot or in two separate large saucepans. Add the lobsters to the boiling water and cook for approximately 10 minutes. Remove the lobsters with tongs and submerge them in cold water. (Save 2 cups of the cooking water for the next step.)

2. When the lobsters are cool, place them on a baking sheet. To remove the lobster meat, cut the claws and tail open, and extract the meat. Cut the lobster meat into bite-sized pieces, place them in a bowl, and set aside, covered. Reserve the little claws and vacated shells for the stock in the next step. Strain and reserve the remaining lobster juices on the baking sheet.

3. Melt 1/2 cup of the butter and the olive oil in a large saucepan over medium-low heat. Add the rum. Add the 2 cups of the reserved lobster cooking water, the reserved little claws, the shells, and the strained juices. Cover and cook over medium-high heat for 10 minutes. Uncover and boil gently until the liquid has reduced to 3/4 cup, about 20 minutes. Allow the reduction to cool and then remove the claws and shells with a slotted spoon. Strain the reduced stock over the reserved lobster meat. Refrigerate for several hours or overnight.

4. Heat a stockpot of salted water to a boil. Add the pasta. Cook according to the package directions.

5. Meanwhile, melt the remaining 1/4 cup butter in a large skillet over low heat. Add the onions and cook until lightly browned, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the chopped tomatoes and cook 5 more minutes. Add the stock, lobster meat, and cream. Cook for another 2 to 3 minutes.

6. Drain the pasta. Toss with the lobster sauce in a large serving bowl. Serve immediately.

Recipe courtesy of The Spice House
Yield: Two 9-inch deep dish pies

This recipe makes two 9-inch deep dish pies. They’re so delicious, you won’t have to worry about what to do with the second pie. However, it freezes well if you decide to save one for later.

Ingredients
1 (29 ounce) can pumpkin
1 cup white sugar
1 cup light brown sugar
1 teaspoon salt
3 teaspoons Saigon cassia cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground cloves
1 tablespoon double strength vanilla extract
4 eggs
2 (12 ounce) cans evaporated whole milk
For garnish, crystallized ginger nibs
For garnish, whipped cream
2 frozen 9-inch deep-dish pie shells

Method
1. Preheat oven to 425°F.

2. Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.

3. Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over). Bake at 425°F for 15 minutes, then turn the oven down to 350°F and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.

4. Serve with whipped cream.

Helpful Hints
Using frozen pre-made pie shells (from the frozen food section of your local grocery store) makes this delicious pie a breeze to put together. If you prefer homemade crusts, see the recipe for “Flakey Pie Crust” in the recipe section on thespicehouse.com.

If the edges of your crust get too brown, cover them with aluminum foil for the remainder of time in the oven.

Recipe by JeanMarie Brownson
Serves 6

When I make this in advance, I add the prunes and walnuts after I’ve reheated the squash in a hot oven. I also love to add 1/4 teaspoon hot curry powder to the squash along with the oil, sugar, salt and pepper. Dried apricots can substitute for the dried plums, or use a combination of the two for a real treat. Turban, Hubbard and sugar pumpkin can be substituted for the butternut.

Ingredients
1 medium-size butternut squash, about 2 pounds
1 large sweet onion, halved, cut into wedges
3 tablespoons expeller-pressed canola oil (suitable for high-heat)
2 generous tablespoons dark brown sugar (or pure maple syrup)
1/2 teaspoon salt or to taste
Freshly ground black pepper
¾ cup pitted whole dried plums (prunes)
¾ cup large walnut pieces
Chopped fresh parsley, for garnish

Method
1. Heat the oven to 400°F. Cut the butternut in half. Working carefully, peel the squash with a sharp paring knife. Cut in half and remove the seeds. Cut the flesh into 3/4- to 1-inch cubes.

2. Mix squash cubes, onion wedges, oil and sugar in a large bowl to thoroughly coat the squash with the oil. Sprinkle liberally with salt and fresh pepper.

3. Arrange the squash mixture in a single layer on a well-oiled jellyroll pan or low-sided baking pan. Bake, stirring often, until fork-tender and a little golden, 25 to 30 minutes.

4. Meanwhile, use a scissors to cut dried plums into quarters. Soak in very hot water for a few minutes to soften. Toast walnut pieces on a baking sheet in the oven for 5 minutes.

5. To serve, mix the cooked squash with prunes and walnuts in a large bowl. Sprinkle with parsley if desired.