Tag Archive for 'halloween'

Halloween DIY – Play with Your Food

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Typically I L-O-V-E to decorate the house for Halloween. All of the silly decorations and fun ‘spooky’ lighting add extra excitement to the holiday vibe. In our house we all have our favorite decorations. I love Continue reading ‘Halloween DIY – Play with Your Food’

Spooky Green Spider Deviled Eggs

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This is a spin on my good ‘ole spider egg recipe. It is one of those recipes that hardly feels like a recipe as most of the real work is the time spent just cutting up the olives into the right decorative shapes. With All Hallows’ Eve quickly approaching, parties are bound to pop-up, and this just might be your stand-out dish to bring to share.

In our family, Spider Deviled Eggs have become a Halloween tradition. I would undoubtedly miss seeing these annual ‘spiders’ Continue reading ‘Spooky Green Spider Deviled Eggs’

The pumpkin pie alternative – get chilly with it!

I am a huge fan of the orange festive squash (AKA pumpkin); and this fall I’ve been developing new recipes to spawn the alternative to pumpkin pie. While I always enjoy the traditional pumpkin pie, and wouldn’t dream of a November with out a slice (or three!) of it, I adore the look of surprise my guests display when I serve my this versatile vegetable as ice cream. This dessert can be prepared up to four days in advance.

(Note: Be sure to read over the entire recipe as there are two ingredients lists and two sets of directions.)

Pumpkin Ginger Semi-Freddo Ice Cream

Pumpkin Ice Cream Ingredients

1 small pumpkin, approximately 1 lb
4 TBS lime juice
2 pieces crystallized ginger, chopped
4 egg yolks
2/3 cup light muscavado sugar
1 cup heavy cream
pumpkin seed brittle (directions to follow)

Pumpkin Ice Cream Directions

Preheat oven to 300 degrees. Cut pumpkin in half and scoop out the seeds and fibers from the center of the pumpkin. Place the pumpkin seeds, and any of the fiber that clings to them, in a bowl and cover with water. Using your hands, squeeze the pulp until the seeds separate from the fiber and rise to the surface. To clean any remaining fiber from the seeds, rinse them through a colander. Drain seeds on a paper towel. Line a baking sheet with foil and lightly sprinkle with oil. Transfer the seeds to the baking sheet, forming a single layer. Bake for 30 minutes, remove from oven and set aside to cool until it is time to prepare the brittle (recipe below).

There two options for cooking the pumpkin, however I have opted for the quicker of the two methods. For those that wish to roast the pumpkin, directions are provided below.** Cut the pumpkin into wedges and place skin side up on a microwave safe plate. Microwave on high for 15 minutes, checking occasionally, as the time will vary with size. The pumpkin is ready when it is soft to the touch and the plump can be easily scooped away from its skin. Allow to cool.

Remove the skin and chop into 1-inch pieces.

In a blender or food processor, puree the cubes of cooked pumpkin with the lime juice until it becomes a smooth puree. Add the ginger and blend briefly to combine.

Place the egg yokes and sugar in a bowl and set over a pot of simmering hot water. Whisk the mixture until thick and creamy, then add in the pumpkin puree.

In a medium-size bowl, whip the cream until it is firm and has soft peaks. Fold the whipped cream into pumpkin mixture until well combined. Place in a container and freeze for 6-8 hours or overnight.

To soften ice cream before serving, transfer the ice cream to the refrigerator 45-60 minutes before serving.

Pumpkin Seed Brittle

Pumpkin Seed Brittle Ingredients

1/4 cup water
3/4 cup superfine (or Caster) sugar
2 TBS white corn syrup
1 1/4 cups pumpkin seeds, toasted

Pumpkin Seed Brittle Directions

In a medium size pot, add the water, sugar and corn syrup. The best way to test candy is with a heavy gauge candy thermometer. They are not very expensive and make the job a whole lot easier. To cook the candy, it is important to stir continuously, until the thermometer reaches 290-300 degrees. (If you do not have a candy thermometer, the next best method is the cold water test. It is a little more tricky, but easy enough once you learn how it works. Testing candy with this method requires patience. It is necessary to test the sugar consistency every 2-3 minutes until it reaches a Soft Crack consistency, which is when the syrup will separate into threads that are hard but not brittle.) Immediately remove from heat and pour the syrup over the seeds. Allow to set for 1 hour.


Once the brittle has set, break into pieces. Scoop ice cream and serve with pumpkin seed brittle.

Serves 6-8.

** If you wish to roast the pumpkin in the oven, preheat oven to 400 degrees. Lightly oil a foil lined baking sheet, place pumpkin cut side down. Roast until soft, approximately 35-45 minutes.

A Frightful Combination


Darkness falls across the land
The midnite hour is close at hand
Creatures crawl in search of blood
To terrorize y’awl’s neighborhood
And whosoever shall be found
Without the soul for getting down
Must stand and face the hounds of hell
And rot inside a corpse’s shell
The foulest stench is in the air
The funk of forty thousand years
And grizzly ghouls from every tomb
Are closing in to seal your doom
And though you fight to stay alive
Your body starts to shiver
For no mere mortal can resist
The evil of the thriller
(Excerpted from Michael Jackson’s song ‘Thriller‘, performed by Vincent Price)

With Halloween about to turn the corner, I felt it was time to concoct a scary food combination. So I ask you: trick or treat? Pumpkin often tops the recipe charts, but with so much foodie competition for that cheerful colored squash I thought I’d take another tact. I’ll keep this brief, as I know most of you will be too fainthearted to dare try this bizarre combo.

This seemingly frightful combination is one I have managed to repeat three times this week, as it is sweet and savory perfection; even if it sounds a bit bizarre. Ghouls and Goblins, please meet ‘Figgy Piggy Sandwich’.

Figgy Piggy Sandwich

Ingredients

2 large slices bacon, thick cut
2 pieces honey sunflower bread, thin slices (or other crusty bread)
1/4 tsp butter
2 slices of brie, thick sliced
2 figs, washed and sliced into four

Directions

Take bacon slices and cut in half. Place bacon in a small pan on medium-high heat, turning occasionally. Cook until crispy. Remove from pan and place on plate with paper town to drain off fat. Set aside.

Butter two slices of bread and place brie on top. Top with warm bacon slices and then figs. Cover with second piece of bread. Serve and enjoy!

Makes 1 sandwich.

And for those of you that felt this post was a bit of a trick, well, stay tuned, and I’ll treat you to a second post this week IF YOU DARE to come back to this house of food experimentation.