Cranberry Gels with Frisée Salad, Pumpkin Fries, and Warm Bacon Vinaigrette

1. Stage

To make gels: Combine cranberries, 1/2 cup water, wine, sugar, and salt in a saucepan and simmer until cranberries are thoroughly cooked, about 20 minutes.

2. Stage

Meanwhile, prepare gelatin according to directions on the box.

3. Stage

Place cranberry mixture in a blender and process until smooth. Strain through a fine mesh strainer and return to pan.

4. Stage

While mixture is still hot, add gelatin and cook over low heat until gelatin dissolves.

5. Stage

Pour mixture into 4 small ramekins coated with nonstick baking spray. Place in refrigerator for at least 3 hours to allow gelatin to set completely.

6. Stage

To make fries: Peel pumpkin and remove seeds and stringy flesh. Cut remainder into thick sticks.

7. Stage

Toss pumpkin in corn starch; discard remaining starch that doesn't stick.

8. Stage

Fill a large, heavy-bottomed pot with 3 inches of oil; heat over medium-high heat. To test the oil for readiness, put one fry in the oil. When it browns quickly, and the oil bubbles vigorously, about when the oil reaches 350 degrees F, it is ready. Fry pumpkin until golden brown, 3 to 5 minutes.

9. Stage

Remove from oil with a slotted spoon; place on paper towels to absorb remaining grease. Sprinkle with salt and pepper.

10. Stage

To make vinaigrette: Cook bacon over low heat in a sauté pan until crispy; remove and allow to cool. Place bacon and any grease in a food processor and puree until pieces are finely chopped. Add vinegar, mustard, sugar, and salt, and pulse to combine. Slowly drizzle in olive oil until emulsified and cohesive.

11. Stage

To unmold gels, run a thin knife along the outside edge of each. Set ramekins in a small bowl of hot water to loosen, then turn gels over onto a plate (they can then be moved to serving plates).

12. Stage

To serve, divide frisée among four plates. Drizzle with bacon vinaigrette, and top with fries and gel. There will be some vinaigrette left over.