Posted 9:47 am Wednesday, October 31, 2012
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A Haunted Dinner Party
BY CHRISTINE GARDNER
food@tylerpaper.com
You are invited by a dark and mysterious host to a Haunted Dinner Party. Take a seat, if you dare, at the masters table and surround yourself with ghouls and ghosts from across the land.
Enjoy a full range of spooky tastes and treats that are easy to prepare for a table full of frightened guests. Feast on Pretzel Ghosts and Halloween Hummus, followed by Spider Soup made from withered tomatoes and plenty of evil-repelling garlic.
Then take a bite out of Scary Stuffed Peppers that are carved like a pumpkin and filled with turkey sausage and rice. Along with your peppers don't be afraid to try the baked Bat Wings that are basted with a sweet and spicy soy sauce.
Finally the tricks are over and it's time for a special treat. Save room for an Inside-Out Baked Caramel Apple – easily prepared with sugar cookie dough, melted caramels and half & half.
Wash it all down with a sparkling brew specially made in the witch's cauldron. Good witch or bad witch, we aren't quite sure, but take a chance that she casts a spell of tasty good fortune and Halloween cheer.
.
food@tylerpaper.com
You are invited by a dark and mysterious host to a Haunted Dinner Party. Take a seat, if you dare, at the masters table and surround yourself with ghouls and ghosts from across the land.
Enjoy a full range of spooky tastes and treats that are easy to prepare for a table full of frightened guests. Feast on Pretzel Ghosts and Halloween Hummus, followed by Spider Soup made from withered tomatoes and plenty of evil-repelling garlic.
Then take a bite out of Scary Stuffed Peppers that are carved like a pumpkin and filled with turkey sausage and rice. Along with your peppers don't be afraid to try the baked Bat Wings that are basted with a sweet and spicy soy sauce.
Finally the tricks are over and it's time for a special treat. Save room for an Inside-Out Baked Caramel Apple – easily prepared with sugar cookie dough, melted caramels and half & half.
Wash it all down with a sparkling brew specially made in the witch's cauldron. Good witch or bad witch, we aren't quite sure, but take a chance that she casts a spell of tasty good fortune and Halloween cheer.
.
Spider Soup
INGREDIENTS
1-6 ounce package of sun-dried tomatoes, rehydrated
1-14 ounce can crushed tomatoes
10 cloves garlic, whole and peeled
4 tablespoons olive oil
2 tablespoons butter
1/2 red onion, chopped
Splash of balsamic vinegar
1/2 cup white wine
4 cups chicken or vegetable stock
Fresh basil and grated parmesan, garnish
1/2 cup sour cream, plus two tablespoons milk
DIRECTIONS
Place garlic in a small Pyrex or ceramic baking dish. Add olive oil and stir to fully coat the garlic with the olive oil. Cover with foil and place in a 300 degree oven for 30 minutes or until garlic is soft and caramelized. In a stockpot, melt butter and sauté onion until soft. Add a splash of balsamic vinegar and the wine to deglaze the pan. Add the sun-dried tomatoes, garlic, crushed tomatoes and stock. Bring to a simmer then using an immersion blender puree the soup. Simmer for 15 minutes. Taste and season with salt and pepper as needed. Strain through a fine mesh sieve to remove any tomato seeds or skin. Ladle the soup into bowls. In a squirt bottle or salad dressing bottle with a squeeze top combine the sour cream and milk. Starting in the middle of the bowl and working out to the edge beginning making a large spiral circle on top of the soup. Take a toothpick and begin pulling lines from the center out to the edge to create the spider web.
Recipe by Christine Gardner
1-6 ounce package of sun-dried tomatoes, rehydrated
1-14 ounce can crushed tomatoes
10 cloves garlic, whole and peeled
4 tablespoons olive oil
2 tablespoons butter
1/2 red onion, chopped
Splash of balsamic vinegar
1/2 cup white wine
4 cups chicken or vegetable stock
Fresh basil and grated parmesan, garnish
1/2 cup sour cream, plus two tablespoons milk
DIRECTIONS
Place garlic in a small Pyrex or ceramic baking dish. Add olive oil and stir to fully coat the garlic with the olive oil. Cover with foil and place in a 300 degree oven for 30 minutes or until garlic is soft and caramelized. In a stockpot, melt butter and sauté onion until soft. Add a splash of balsamic vinegar and the wine to deglaze the pan. Add the sun-dried tomatoes, garlic, crushed tomatoes and stock. Bring to a simmer then using an immersion blender puree the soup. Simmer for 15 minutes. Taste and season with salt and pepper as needed. Strain through a fine mesh sieve to remove any tomato seeds or skin. Ladle the soup into bowls. In a squirt bottle or salad dressing bottle with a squeeze top combine the sour cream and milk. Starting in the middle of the bowl and working out to the edge beginning making a large spiral circle on top of the soup. Take a toothpick and begin pulling lines from the center out to the edge to create the spider web.
Recipe by Christine Gardner
Scary Stuffed Peppers
INGREDIENTS
4 large bell peppers or 6 medium bell peppers
3 turkey sausages, casing removed
2 tablespoons olive oil, plus more for greasing
1 yellow onion, diced
1/2 pound mushrooms, chopped fine
2 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons chopped fresh parsley
1 teaspoon salt
Freshly ground white pepper
1 teaspoon chopped fresh thyme
2 cups cooked rice
DIRECTIONS
Slice off the tops of the bell peppers and set the tops aside. Discard seeds and veins of the peppers. Cut the faces in the sides of the peppers and rub the inside and outside with a small amount of olive oil. In a medium skillet, heat the olive oil over moderate heat. Add the meat, onion and mushrooms and sauté until meat is browned and onions and mushrooms are soft. Add the garlic and sauté for two more minutes. Add the broth and deglaze the pan. Stir in the parsley, salt, pepper and thyme. Remove from heat and stir in the rice. Load the rice mixture into the hollowed bell peppers and place tops on the peppers. Place on a greased baking sheet and cook in a 375 degree oven for 30 minutes or until the pepper begins to soften.
Recipe by Christine Gardner
4 large bell peppers or 6 medium bell peppers
3 turkey sausages, casing removed
2 tablespoons olive oil, plus more for greasing
1 yellow onion, diced
1/2 pound mushrooms, chopped fine
2 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons chopped fresh parsley
1 teaspoon salt
Freshly ground white pepper
1 teaspoon chopped fresh thyme
2 cups cooked rice
DIRECTIONS
Slice off the tops of the bell peppers and set the tops aside. Discard seeds and veins of the peppers. Cut the faces in the sides of the peppers and rub the inside and outside with a small amount of olive oil. In a medium skillet, heat the olive oil over moderate heat. Add the meat, onion and mushrooms and sauté until meat is browned and onions and mushrooms are soft. Add the garlic and sauté for two more minutes. Add the broth and deglaze the pan. Stir in the parsley, salt, pepper and thyme. Remove from heat and stir in the rice. Load the rice mixture into the hollowed bell peppers and place tops on the peppers. Place on a greased baking sheet and cook in a 375 degree oven for 30 minutes or until the pepper begins to soften.
Recipe by Christine Gardner
“Bat” Wings
INGREDIENTS
1 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 teaspoons sriracha (to taste)
Several drops of black food coloring
1 package of chicken wings
DIRECTIONS
In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, sriracha and food coloring. Set 1/3 cup soy sauce mixture aside. Place chicken wings on a plastic cutting board. Clip the skin around the first joint so that the wings can be stretched out longer when baking. Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat. Preheat oven to 375 degrees. Line a baking sheet with foil and rub with canola oil. Remove wings from marinade, shaking off any excess; discard marinade. Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.
Recipe adapted from marthatstewart.com
1 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 teaspoons sriracha (to taste)
Several drops of black food coloring
1 package of chicken wings
DIRECTIONS
In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, sriracha and food coloring. Set 1/3 cup soy sauce mixture aside. Place chicken wings on a plastic cutting board. Clip the skin around the first joint so that the wings can be stretched out longer when baking. Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat. Preheat oven to 375 degrees. Line a baking sheet with foil and rub with canola oil. Remove wings from marinade, shaking off any excess; discard marinade. Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.
Recipe adapted from marthatstewart.com
Inside Out Caramel Apples
INGREDIENTS
4 large or 6 medium baking apples
1 17.5 ounce bag Betty Crocker sugar cookie mix
1 stick butter or margarine
3 eggs
20 caramel squares
1/3 cup half & half
DIRECTIONS
Slice the tops off the apples and carefully hollow out the core and some of the meat of the apple keeping the bottom of the apple intact. In a mixing bowl combine the sugar cookie mix, butter and eggs. Beat until creamy and smooth. In a microwave-safe bowl combine the caramels and the half & half. Microwave for about two minutes, stirring every 30 seconds until mixture is creamy and liquid. Stir the caramel sauce into the cookie batter. Spoon the batter into the apples filling them almost to the top. Line a baking sheet with foil and place the apples on top. Bake 300 for 1 hour or until filling is puffed like a soufflé. If the filling runs over the sides that is okay. Just wipe off the excess before serving.
Recipe by Christine Gardner
4 large or 6 medium baking apples
1 17.5 ounce bag Betty Crocker sugar cookie mix
1 stick butter or margarine
3 eggs
20 caramel squares
1/3 cup half & half
DIRECTIONS
Slice the tops off the apples and carefully hollow out the core and some of the meat of the apple keeping the bottom of the apple intact. In a mixing bowl combine the sugar cookie mix, butter and eggs. Beat until creamy and smooth. In a microwave-safe bowl combine the caramels and the half & half. Microwave for about two minutes, stirring every 30 seconds until mixture is creamy and liquid. Stir the caramel sauce into the cookie batter. Spoon the batter into the apples filling them almost to the top. Line a baking sheet with foil and place the apples on top. Bake 300 for 1 hour or until filling is puffed like a soufflé. If the filling runs over the sides that is okay. Just wipe off the excess before serving.
Recipe by Christine Gardner
Halloween Hummus
INGREDIENTS
2 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
1/4 cup lemon juice
2 tablespoons liquid from the can of chickpeas
2 tablespoons of canned chipotle
DIRECTIONS
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Safety Note: If using the pumpkin as part of your table décor be sure to use a freshly cut pumpkin. Pumpkin can be carved the night before but it needs to stay refrigerated if it is going to be in contact with food.
Recipe by Christine Gardner
2 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
1/4 cup lemon juice
2 tablespoons liquid from the can of chickpeas
2 tablespoons of canned chipotle
DIRECTIONS
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Safety Note: If using the pumpkin as part of your table décor be sure to use a freshly cut pumpkin. Pumpkin can be carved the night before but it needs to stay refrigerated if it is going to be in contact with food.
Recipe by Christine Gardner
Pretzel Ghosts
INGREDIENTS
1 bag Snyder's pretzel rods
1 bag Wilton white candy melts
McCormick's black food coloring
DIRECTIONS
Place the melts in a deep bowl and microwave according to package directions. Remove a tablespoon of melted candy to a small bowl. Add several drops of the black food coloring and stir to combine. Dip the pretzel rods in the melted white candy and turn clockwise as you pull the pretzel out of the candy. This will create a flowy, sheet like effect down the pretzel. Stand upright in a glass while the candy dries. With the black candy form small balls for the eyes and big rounds or triangles for the mouth. Press the eyes and mouth into the white candy before it dries. Let the pretzels set in the refrigerator before serving.
Recipe by Christine Gardner
1 bag Snyder's pretzel rods
1 bag Wilton white candy melts
McCormick's black food coloring
DIRECTIONS
Place the melts in a deep bowl and microwave according to package directions. Remove a tablespoon of melted candy to a small bowl. Add several drops of the black food coloring and stir to combine. Dip the pretzel rods in the melted white candy and turn clockwise as you pull the pretzel out of the candy. This will create a flowy, sheet like effect down the pretzel. Stand upright in a glass while the candy dries. With the black candy form small balls for the eyes and big rounds or triangles for the mouth. Press the eyes and mouth into the white candy before it dries. Let the pretzels set in the refrigerator before serving.
Recipe by Christine Gardner
Sparkling Witches Brew
1-750 ml bottle sparkling wine or 1 liter bottle of ginger ale
1/2 cup brandy (optional)
2 cups frozen mixed berries, thawed
1 cup red grapes, halved & frozen
1/2 cup sugar
Several drops of black food coloring
DIRECTIONS
Place fruit in a large pitcher. Pour the sparkling wine and brandy or ginger ale over the fruit. Muddle with a large wooden spoon. Cover with plastic wrap and refrigerate for 15 minutes. Strain into another pitcher. In a shallow bowl combine the sugar and add the black food coloring. Using a clean hand work the food coloring into the sugar until it is black. Dip the rim of your glasses into water and then place in the sugar to rim the glasses with the black sugar. Pour in the sangria and add a few frozen grapes to each glass.
Recipe by Christine Gardner
Updated Wednesday, October 31, 2012 at 9:46 a.m. CDT
1/2 cup brandy (optional)
2 cups frozen mixed berries, thawed
1 cup red grapes, halved & frozen
1/2 cup sugar
Several drops of black food coloring
DIRECTIONS
Place fruit in a large pitcher. Pour the sparkling wine and brandy or ginger ale over the fruit. Muddle with a large wooden spoon. Cover with plastic wrap and refrigerate for 15 minutes. Strain into another pitcher. In a shallow bowl combine the sugar and add the black food coloring. Using a clean hand work the food coloring into the sugar until it is black. Dip the rim of your glasses into water and then place in the sugar to rim the glasses with the black sugar. Pour in the sangria and add a few frozen grapes to each glass.
Recipe by Christine Gardner
Updated Wednesday, October 31, 2012 at 9:46 a.m. CDT
