Eleven Eleven Mississippi
1111 Mississippi Ave.
St. Louis, MO 63104
Chef Trevor Ploeger is the Executive Chef at Eleven Eleven Mississippi. Eleven Eleven Mississippi offers a Tuscan theme mixed with a wine country bistro feel. They make everything fresh, local in season and in house, from the bread to the hand-rolled pasta and ravioli. They also support local farmers by sourcing produce and meats from around town, as well as using the on-site one-quarter acre urban garden with recipes like these.
- 3 tablespoons cold water
- 3 teaspoons unflavored powdered gelatin
- 2 cups heavy cream
- ½ cup granulated sugar
- 1/8 teaspoon ground cinnamon
- 2 cups fresh pumpkin puree, canned pumpkin may be substituted
- 2 ¼ teaspoons pumpkin pie spice
- 1 cup buttermilk
- Sprinkle the gelatin in cold water.
- In a sauce pot, combine cream sugar, cinnamon, pumpkin puree and pumpkin pie spice together. Place over a medium-low heat.
- Continue to stir the mixture occasionally as the cream heats up.
- Shut the mixture off just before the cream begins to simmer.
- Add the gelatin/water mixture to the cream and stir until dissolved. Remove from heat. Strain.
- Add the buttermilk and stir well.
- Pour the mixture into your favorite serving dishes and refrigerate overnight.
- Garnish eight to twelve with whipped cream and serve.
Roasted Pumpkin Soup
- 2 cups roasted pumpkin minus skin and seeds
- ½ each white onions roasted and peeled
- 1/8 teaspoon turmeric
- 1 teaspoon curry powder
- ¼ teaspoon cinnamon
- 1 tablespoon molasses
- 1 tablespoon ground ginger
- 3 cups vegetable stock
- 1/8 cup cream, optional
- Salt and pepper to taste
- Pinch of cayenne
- Optional honey to taste
- In a heavy bottom sauce pan, add the pumpkin, onion, turmeric, curry powder, cinnamon, molasses, ground ginger and stock.
- Bring to a slow simmer and cook for 15-20 minutes.
- Remove from the heat and blend mixture until smooth.
- Return to sauce pan.
- Add cream and season with salt, pepper and cayenne.
- Simmer for 5 minutes
- Taste and adjust seasonings.
- Serve 4 to 6 bowls immediately.
- For a slightly sweet soup, honey may be added at the last minute.
- Garnish with Creme Fraiche or sour cream.
- 2 tablespoons olive oil
- ¼ cup finely diced onion
- 1 cup arborio rice
- ½ cup dry white wine
- 4-5 cups vegetable or chicken stock
- 1 ½ cups pumpkin peeled and diced small
- 3 tablespoon unsalted butter
- kosher salt to taste
- ground white pepper to taste
- ¼ cup cream optional
- ½ cup grated Parmesan
- In a medium sauce pot, bring stock to a slow simmer.
- In a separate sauce pot, sauté the onion in the olive oil for 2-3 minutes.
- Add the rice and pumpkin and sauté for 2-3 minutes.
- Add white wine and cook until the wine has evaporated.
- Using a ladle, slowly add the stock to the rice and continue to stir until the rice has absorbed all of the liquid.
- Repeat the process until the pumpkin and rice are fully cooked properly.
- Add the butter, cream and Parmesan cheese.
- Season to taste with salt and pepper
- Serve immediately to 4 to 6 plates
Park Avenue Coffee
1919 Park Ave.
St. Louis, MO 63104
Step into a quiet place where the chefs, owner and staff will become your second family. Dale Schotte’s vision and dream has become a reality as he watches customers sip on the finest limited available beans from around the world and enjoy a taste of baking that has been featured on the Food Network. Coffee may be part of its name, but this friendly neighborhood atmosphere offers more than just coffee. Enjoy smoothies, green teas and delicious bakery items. Locals know that gooey butter cake is a hometown favorite. The chef knows how to take a St. Louis favorite and turns it into a specialty menu item offering 76 varieties of gooey butter cake, including pumpkin.
Pumpkin Gooey Butter Cake
- 1 18.25 ounce box yellow cake mix
- 1 egg
- 4 ounces butter
- 8 ounces cream cheese at room temperature
- 2 eggs
- 1 teaspoon vanilla
- 1 pound powdered sugar
- 4 ounces melted butter
- Preheat oven to 350 degrees
- Form the crust by pouring the box of yellow cake mix into a mixer with 1 egg and 4 ounces of butter.
- Mix until the dough is stiff.
- Spray a 9×13” pan with cooking spray.
- Put the dough into the pan and spread evenly
- Pull the dough up the sides of the pan about half an inch.
- Create the gooey middle batter by combining 2 eggs, vanilla and 4 ounces of melted butter into mixer.
- Mix until blended well.
- Slowly add cream cheese until blended.
- Add half of the powdered sugar, mix and then add the other half of powdered sugar until all is mixed well.
- Pour mixture into the crust.
- Bake 45 minutes.
- It is ready when the crust is baked and the inside is still a bit gooey.
- 1 cup pumpkin puree
- 1 ¼ teaspoon pumpkin pie spice
- 1 cup unsweetened milk, coconut, soy or almond milk are options
- 1 large ripe banana
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- 5 ice cubes
- Combine all ingredients into a blender.
- Blend until smooth.
- Pour into two glasses to serve.
- Drink the delicious flavor packed with nutrients, including 5 grams of protein.
Related: Top Pumpkin Treats in St. Louis