The Metropolitan

For this gathering, we envisioned our guests raising a glass at a refurbished Downcity loft—sleek, sophisticated and unquestionably urban—with a modern yet approachable menu to match.

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Dried Mission Figs and Gorgonzola
Makes 15 portions

15 dried black mission figs   
1 pound imported Gorgonzola,
    hand crushed   

Butterfly the figs (cut two-thirds open). Fill with cheese and squeeze gently to close. Serve slightly warm or at room temperature.


Winter Squash and Apple Soup
Makes 15 portions

2 medium-size sugar pumpkins (or other winter squash), cut in half and deseeded
1/2 cup autumn spice mixture (equal parts light brown sugar, chile powder, ground sage, cinnamon, nutmeg, cardamom and ground coriander)   
1/2 cup whole butter, cut into four pieces   
2 cups white wine       
1 medium white onion, peeled and diced   
6 cloves garlic, minced       
2 Yukon Gold potatoes, peeled and quartered    
1 cup dry white wine       
1 cup apple cider       
1 quart chicken stock   
1 pound grated aged white cheddar cheese   
lemon juice, salt, white pepper and light brown sugar to season
2 tart apples, cored and small diced

Preheat oven to 350˚.
Place pumpkins cut side up on sheet pan. Sprinkle the cavities evenly with spice mixture. Fill cavities with butter pieces and the 2 cups of white wine. Cook pumpkins in oven until very tender, 45 minutes to an hour. Cool slightly and reserve any liquid from the cavities; peel off the outer skin.

While pumpkins are roasting, saute the onions in a stock pot until lightly browned. Add the garlic, cook for two minutes and add the potatoes, wine and cider. Reduce wine by half. Add chicken stock, bring to a simmer and cook until potatoes are tender.

To finish the soup, cut the cooked pumpkin and place into simmering soup base; add the reserved roasting liquid. Reduce heat to very low. With an immersion blender running, add the cheese and puree the soup until smooth. (Or puree in an upright blender.) Season with lemon, salt, pepper, brown sugar and spices if needed.

When ready to serve, quickly saute the diced apples in a hot skillet. Portion soup into demitasse cups or an Asian-style soup spoon and garnish with diced apples.


Spicy Apple and Vermont Cheddar Pies
Makes 15 portions

1 pound pie dough (recipe below)
5 baking apples, peeled, cored and diced small     
1/3 cup granulated sugar    
1 tablespoon spice mix (New Mexico chile powder, ground mustard, ground cinnamon, ground nutmeg)   
1 tablespoon all purpose flour    
kosher salt to taste   
1/4 cup unsalted butter   
2 cups aged cheddar cheese (Shelburne or Grafton), grated   
   
Preheat oven to 350˚.
Using mini pie or tart pans, line bottom and sides with pie dough.
Toss the apples with the sugar, spice mix, flour and salt. Distribute apple mix evenly into pie pans and put a pinch of butter in each pan. Sprinkle with cheddar cheese. Bake until golden brown. Serve warm.

PieDough
3 cups all-purpose flour   
1 egg yolk   
1 whole egg   
pinch of kosher salt
1/2 pound cold butter, cut into small pieces   
1 tablespoon cold water   

In a food processor, place flour, egg yolk, egg and salt. Begin to process and immediately add butter gradually. When butter is incorporated, add enough of the water to bind the dough, forming a ball. Remove from processor. Cover with plastic wrap and chill for 2 hours.

When ready to use, remove dough from refrigerator and let sit at room temperature for at least 30 minutes before shaping. To make dough ahead of time, wrap well and freeze for up to three months.