2 c Pie Pumpkin puree
¾c parmesan, grated
1    egg
1/8 t nutmeg, grated
¾ c flour, sifted
salt and pepper
 
1 stick unsalted butter, cubed
16 sage leaves, fresh, finely minced
½ c toasted, chopped hazelnuts
½ c peeled, diced apple
parsley, chopped
 
·    Place the pumpkin puree in a non-stick skillet over low-medium heat and "dry-out" the mixture by periodically turning it over in the pan with a heat-proof rubber spatula.  Do this for about ten minutes, or until the mixture begins to stick to the bottom of the pan.
·    Remove the mixture to a mixing bowl and allow to come to room temperature.
·    Add in the egg, and mix it in well. Add in the grated parmesan and nutmeg, and some salt and (white) pepper and mix in to homogenize only.
·    Add in the flour and mix in carefully, until the mixture becomes tacky.  Be careful not to overmix or the gnocchi will become gummy.
·    Working on a well-floured countertop, take a baseball-sized amount of the mixture and roll it forwards and backwards with the palms of both hands, gradually applying pressure to the center and out in either direction, in order to force the mixture into a very long sausage shape. When the "tube" is approximately ¾" in diameter, stop rolling.  Now cut 1" pieces along the entire length of the tube.
·    With a well-floured thumb, carefully make a thumbprint in each piece, to make the characteristic gnocchi. Remove the pieces to a well-floured tray and reserve for later use.
·    Bring a pot of water to the boil and lightly salt the hot water. Place a skillet over very high heat on the stovetop.
·    When very hot, quickly drop the cubed butter into it the skillet (it will immediately smoke and sizzle). When all the butter has melted and browned, the sizzling will stop.  Immediately drop in the minced fresh sage.
·    Wait five seconds and drop in the chopped toasted hazelnuts.  Give the pan a shake to coat the nuts and wait ten seconds.Now drop in the cubed apples and shake the pan again.  Season with some salt and pepper and set the pan aside.
·    Now carefully slide the gnocchi in the gently simmering water.  As they begin to float, carefully strain them out and place in a serving bowl.
·    Sprinkle the chopped parsley in the warm brown butter and then top the gnocchi with the brown butter, sprinkle some shaved parmesan on top and serve immediately.

 

Each July, Albacore tuna swim thousands of miles to the northwest coast of the USA, seeking cooler waters and the sustenance living therein. Later this month, they'll do the reverse commute, heading back again to the waters off Japan. While many are familiar with the heft, nobility and flavor of the esteemed Bluefin -in fact, too many, as it is currently one of the most endangered fish in the sea-many are less so with the more moderately sized yet clean and still super-flavorful Albacore species.

American-caught Albacore is a particularly good choice, too, as it's eminently affordable and most often caught by very low impact catch methods. They're among the fastest swimmers in the ocean, which makes bycatch of other species largely unlikely. And their (relatively) smaller size assures that they contain lower mercury levels than their larger, older relatives. Albacore is also the only canned variety in the US able to be labeled "white meat" -rather than the "light" of the more vulnerable skipjack tuna.

These tuna have four torpedo-shaped loins, almost resembling pork tenderloins, and as Albacore are built for speed, the species tends to be quite lean, so when cooking at home, try to keep them moist/undercooked in the center. They're quite tender and succulent when treated this way yet are quite delicious, too, treated crudo or sashimi style. We've most recently prepared and served them with Pernod-fennel puree and a confetti of sweet bell peppers. Seek them out from your local fishmonger and try for yourself.

 

In lieu of crushing your own, try quaffing one of ours
 



1 oz Death's Door Gin
1½ oz Concord grape nectar (see below)
1 mint sprig
 
Pour gin and grape nectar into ice-filled cocktail shaker, cover and shake until chilled. Pour into empty tumbler. Rub rim of tumbler with fresh mint, and finish by garnishing cocktail with entire mint sprig.
Ahhh.

Concord Grape Nectar
1 lb Concord grapes
2 oz sugar
 
Place grapes and sugar in a saucepan and bring to a boil. Reduce heat and simmer slowly for 15-20 minutes, or until fruit breaks down. (Very) briefly blend with hand mixer. Cover and rest 12-24 hours in the refrigerator.
Pass through fine strainer and reserve.