I had always wanted to attend one of those farm dinners, long tables set up smack in the middle of a field, where you get to eat what was growing around you that very day. When I heard Cetrella was hosting a Local Farm Dinner at Daylight Farms in Half Moon Bay last month, I jumped at the opportunity.

With heavy fog socking in the coast that night, though, the dinner transformed into a fascinating tour of the pumpkin patch led by Farmer John, followed by a lavish meal inside the invitingly warm and cozy restaurant. Best of both worlds.

After a round of delectable appetizers, we celebrated the harvest with Heirloom Tomatoes with Squash Blossoms, Genovese Basil and Mozzarella, Quail with Shaved Pumpkin, Field Greens and Pumpkin Honey Vinaigrette, and a lovely Lamb Noisette served alongside grilled zucchini and sweet peas. Chef Lewis Rossman outdid himself. Each course was expertly paired with wines from Varner Winery and Banyan Wines, with a few words from the winemakers.

But, with my sweet tooth, it was the autumnal dessert that stood out most. I begged the chef for the recipe for his Pumpkin Panna Cotta with Fresh Mission Figs. And I wasn?t the only one in the room with the same request.

If you’ve never made panna cotta, which means cooked cream in Italian, you will be amazed at what a simple and sexy dessert it is. If you’d rather have someone make it for you, it’s on Cetrella’s menu the rest of the month as part of their Pumpkin Prix Fixe dinners.
– Jodie Chase

Pumpkin Panna Cotta
Recipe created by Cetrella Chef Lewis Rossman.

1 cup pumpkin puree (see below)
2 cups heavy whipping cream
1/2 cup sugar
2 leaves gelatin
Maple syrup to taste (up to 1/2 cup)
Several Mission figs, quartered, for garnish
Toasted almonds dipped in powdered sugar, for garnish

Caramel
1/2 cup sugar
1/2 cup water

In a medium saucepan, bring the cream and sugar to a simmer and remove from the heat. Add the pumpkin puree and whisk together. Remove the gelatin from the cold water and add to the mixture.

For caramel: Bring the sugar and water to a boil in a small saucepan and cook on medium heat until the sugar starts to brown. Be careful, once the sugar starts to turn a caramel color, it will get dark rather quickly. The caramel should be a deep brown, but not burnt. Pour the caramel equally into any four-ounce mold. (A cupcake tin or ramekin works well.

For pumpkin puree: If you decide to use a fresh pumpkin, you can use Sugar Pie, Red Kuri or Apple Blossom. (I used Sugar Pie when I made it at home and it was great.) Split the pumpkin in half and roast on a sheet tray with the exposed side facing down. Roast at 375 degrees until tender, at least a half hour. Let the pumpkin cool and remove the flesh. Place in a food processor to get a smooth puree. While pureeing, add enough maple syrup to enhance the sweetness of the pumpkin, to taste.

Pour the panna cotta mixture over the caramel and chill in the refrigerator overnight.

To serve, place the ramekin in a little warm water bath to help loosen the panna cotta. Run a knife along the sides, place a plate on top, flip over, and gently tap the ramekin to release the panna cotta and caramel sauce. Serve with a few Mission figs and garnish with powdered almonds.