RITZY MOUSSE: Want something special to complement...

RITZY MOUSSE: Want something special to complement today’s turkey? Christian Rassinoux, master chef at the Ritz-Carlton hotel in Dana Point, suggests mousseline of pumpkin. “It’s a recipe I really love,” he says. . . . Cook pumpkin squash and celery together in a stock, then dry them. Mix in cream and eggs, season the mousse with salt, pepper and nutmeg. Then bake like a traditional mousse. Rassinoux has a busy day planned today: 140 turkeys, 90 pumpkin pies and 40 pumpkin cheesecakes--plus his mousse recipe.