>> Recipes of Fall 2011

Torta de Tamal (spicy ground beef, tomatoes and corn stuffed in a split corn muffin) topped with Cinnamon & Chipotle Spiked Butternut Squash Mashers, paired with Horton Vineyard's Route 33 Red.

Moroccan Roasted Pattypan Squash with Sultanas, Dried Dates & Lemon Zest atop Minted Couscous, paired with Potomac Point Winery's Merlot.

Pumpkin & Pancetta Wonton-Wrapper Ravioli in Sage Beurre Noisette with Bay Seasoned Pepitas, paired with Doukenie Winery's Petit Verdot.

Crabcakes Crazy for Crustaceans. A primer in crabcakes. Classic Crabcake, Deviled Crabcake and Herbed Crabcake.

Roasted Pumpkin Seeds

This is an element in our Pumpkin & Pancetta Wonton-Wrapper Ravioli, and also a fun and delicious way to use seeds when carving a Jack O'Lantern for Halloween.

INGREDIENTS
1 cup pumpkin or squash seeds
1 tablespoon canola oil
1 teaspoon Chesapeake Bay seasoning mix (or sea salt)

METHOD
Scoop seeds from pumpkin or squash and rinse off pulp and pat dry. In a bowl, combine seeds, oil and seasoning and toss to coat. Place on a baking sheet and bake at 350F for between 30 and 40 minutes, turning occasionally and watching to make sure seeds turn golden but do not burn.