Ingredients:

• 1 whole chicken (3 1/2 to 4 lb; rinsed; patted dry)
• 1 1/2 tablespoons kosher salt
• 2 teaspoons cracked white pepper
• 1 lemon (halved)
• 2 fresh bay leaves
• 4 springs rosemary (roughly chopped)
• 4 tablespoons unsalted butter (at room temperature)
• 3 carrots (peeled; cut into thirds)
• 3 ribs celery (peeled; cut into thirds)
• 3 onions (peeled; cut into quarters)
• 1 cup chicken stock
• 1 cup dry white wine

Recipe:

1. Preheat the oven to 500°F.
2. Season the chicken both inside and out with kosher salt and pepper. Squeeze the lemon halves over the chicken.
3. Place the lemon rinds and the bay leaves inside the chicken’s cavity.
4. In a small bowl, combine the rosemary and butter. Rub the chicken both inside and out with the butter and stuffed the remaining butter between the skin and meat.
5. In a 9 by 13 inch roasting pan, add the carrots, celery, and onions. Place the seasoned chicken in the roasting pan over the vegetables.
6. Place the pan in the oven and roast the chicken for 50-60 minutes until the juices run clear and the thermometer registers at 160°F.
7. Remove the chicken from the oven and allow for cool for 10-15 minutes before carving.
8. Pour off excess fat from pan and return to heat. Whisk in chicken stock and white wine and bring to boil. Then reduce to a simmer. Reduce gravy by half until thickened.

Ingredients:

• 1 1/2 cups rice
• 2 cups water
• 1 cup chicken broth
• 3 tablespoons butter
• 1 small onion (finely chopped)
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon black pepper
• pinch of salt
• 1 tablespoon currant
• 1/2 bunch dill (finely chopped)
• 5-6 chestnuts (roasted; peeled; quartered)

Recipe:

1. Melt the butter in a wide pan and sautee the onion over medium heat.
2. Once the onions are translucent add the rice and sautee the rice over medium heat until they are translucent.
3. Add all the spices, dill, and chestnuts and mix well.
4. Pour the chicken broth and 2 cups of water and turn the heat high. Once boiled, turn the heat to simmer and cook until rice absorbs all the water and holes form on the surface of the rice.
5. Turn the heat down. Cover the rice with a paper towel, put the lid on and let it rest for 15 minutes.

Ingredients:

• 2 cups fresh pumpkin pure
• 2 eggs
• 1 1/2 cups half-n-half
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 9 inch unbaked deep dish pie shell

Recipe:

1. Blend the pumpkin and half-n-half together in a medium size mixing bowl.
2. Mix the sugar and spices together thoroughly and stir into the pumpkin mixture.
3. Slightly beat the eggs and then add to the pumpkin mixture.
4. Pour into the 9 inch unbaked pie shell.
5. Bake at 425°F for 15 minutes then reduce heat to 350°F and bake 45 to 60 additional minutes. Pie is done when inserted knife comes out clean.
6. Cool pie on wire baking rack.

Ingredients (serves 4):

• 4 cups fresh pumpkin puree
  
• 2 cups chicken broth
• 1 tart apple (peeled and chopped)
• 1 medium onion (chopped)
• 1 tablespoon lemon juice
• 1 teaspoon minced fresh gingerroot
• pinch of salt
• pinch of blackpepper

Recipe:

1. Combine all the ingredients except the pumpkin puree. Bring to boil and then let it simmer under the apples are tender, about 15 minutes.
2. Add the pumpkin puree to the soup. Bring to boil and then simmer for an hour.
   
3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; season with salt and pepper to taste and heat through. Garnish with toasted pumpkin seeds.

• Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
• In a shallow baking dish, place the two halves face down and cover with foil.
• Bake in a preheated 375°F oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
• While the oven is hot, roast the pumpkin seeds as well.

Extra pureed pumpkin also freezes nicely. Place 1 to 2 cup portions in freezer bags and lay flat in freezer.