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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Pumpkin Seed Vinaigrette Recipe

Brought to you by Beekman Arms & Delamater Inn

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Ingredients:
1/2 cup shelled pumpkin seeds (pepitas)
4 Tbsp fresh or pure packed pumpkin puree
1/4 tsp minced garlic
1/2 tsp tumeric
1/2 cup 2 Tbsp apple cider vinegar
3/4 cup seed or nut oil, such as safflower seed, peanut or olive oil.
Salt and freshly ground black pepper to taste
2 Tbsp minced onions or shallots
1/2 tsp minced garlic
1/2 cup fish broth or chicken stock or broth

Instructions:
Preheat the oven to 325 F. Spread the pumpkin seeds in a shallow pan and lightly toast them for 3-4 minutes in the oven.

Put half the toasted seeds, the pumpkin puree, garlic, tumeric and 1/2 cup vinegar in a small saucepan. Reserve the remaining seeds for garnish. Cook over medium heat for 4-5 minutes. Remove the pan from the heat and whisk in the oil. Stir in the remaining two tablespoons vinegar and season with salt and pepper.

Puree the mixture in a blender or food processor for only 1 minute, set aside and keep warm.

Serve with cedar planked salmon and soft pumpkin corn pudding.

* Recipe from 1766 Tavern