BY GWEN KENNEALLY
Spooky, creepy and dark…it is that time once again. I know that Halloween is really a kid’s holiday, but I am a firm believer that there should be a nice mixture of food and beverages for the adults as well. For the kids, we have a bloody salad (yum!) a witch’s hairball salad (double yum!) and cookie cutter quesadillas. What quesadilla doesn’t taste better in the shape of a pumpkin or ghost? You can find great Halloween cookie cutters. The larger, simpler shapes work best. The kids love them and they work well for any holiday.
People have already been emailing me for my vegetable chili and jalapeño cornbread recipe and yes, I am making vats of both this year. You can follow this menu for a well-rounded event or mix and match with your own for a ghoulish good time! Bring on the candy corn and butterfingers!
Spooky Eats!
Cookie Cutter Quesadillas
1-package flour tortillas
1 pound (or 1 bag) shredded cheese
Traditionally it would be jack, but mozzarella works great, and cheddar adds a great color.
Very lightly grease or spray 2 cookie sheets. Lay out the tortillas on a cutting board. Choose a cookie cutter and cut out two of each shape. Place bottom on cookie sheet. Sprinkle with cheese you have to play a bit depending on the shape, but about 1/4 inch high and stop about a quarter inch around. Place second cutout on top. Bake at 350 for about seven minutes. (Again watch closely as the size of the cookie cutter does vary the time) Serve withy guacamole and salsa.
Bloody Salad
6 beets, roasted
¼ cup Balsamic Vinegar
3 blood oranges
6 carrots (shredded)
1 pomegranate
1-inch ginger, minced
3 cloves garlic, minced
Peel beets and chop them into bite-sized pieces. Toss with Balsamic and roast in a 350 preheated oven until tender about 30 minutes. Let cool a bit and then add small sections of your blood orange, the shredded carrots and the seeds from your pomegranate. Toss together to create a colorful blood red and bright orange Halloween treat, Toss in the ginger and garlic and salt and pepper to taste!
Witches Hairball Salad
4 cups alfalfa sprouts
3 avocado
1-cup pecans
5 large carrots, grated
Maple Balsamic Vinaigrette (recipe follows)
Cut the avocado into large chunks. In a bowl, mash the alfalfa sprouts and avocado together (lumps are OK). Add the pecans. On a large serving platter arrange the grated carrots in an even layer. Then, using a spoon, create small balls (walnut size) out of the avocado/sprout/pecan mixture. Place the balls on top of the grated carrots and dress with the vinaigrette.
Maple Balsamic Vinaigrette
2 cloves garlic, finely chopped
2-tablespoon Dijon Mustard
1-tablespoon maple syrup
6-tablespoon balsamic vinegar
1-cup olive oil
Fresh ground pepper
Whisk all ingredients together and let stand for one hour.
Caesar Salad
In small bowl whisk together-
1 egg
2 tablespoons Dijon mustard
1 tablespoon anchovy paste
Then add,
Juice of one lemon
3 tablespoons balsamic vinegar
Up to 3 cloves of garlic to taste
2 teaspoon dried thyme
In a steady stream add,
1/2 cup olive oil
2 cups canola oil
If you would like, add a few shakes of pepper or a dash of Tabasco sauce. If you like a stronger flavor or are not keen on the anchovy paste, a few shakes of Worcestershire sauce works wonders. Fill a large salad bowl with lettuce. The traditional Caesar lettuce is Romaine. I like to add spinach and radicchio for flavor and color. Mix in croutons (see below) shaved or grated Parmesan and then toss in the dressing. Go lightly the worst Caesars are the ones that are over-dressed. Taste as you go. For variation you can add cherry tomatoes or toasted pine nuts, both are tasty and add a little pizzazz.
Croutons
Truly, you can use any kind of bread, seasoning and oil. I will give you the basic, but again – go for it and make it your own.
1 baguette (long loaf of French or sour dough bread)
Olive oil to coat
Pinch of Kosher salt
Fresh ground pepper
Slice baguettes into quarter inch slices. Place in large bowl. Toss with oil until well coated. Add salt and pepper. Place on a cookie sheet in single layer rows and bake at 350 until golden brown, about 20 minutes.
Vegetable Chili
This is a basic roadmap. You can add or delete any veggies. So warm and cozy, like a hearty chili should be.
½ cup olive oil
4 small red onions, roughly chopped
8 cloves of garlic
2 green bell pepper, roughly chopped
2 yellow bell pepper, roughly chopped
6 carrots cut lengthwise then sliced
3 bunches broccoli, roughly chopped
3 zucchini cut lengthwise then sliced
3 yellow squash, cut lengthwise then sliced
3 carrots cut lengthwise then sliced
2 cans (35 ounces) Italian style stewed tomatoes
3 pounds fresh ripe Plum tomatoes cut in 1- inch cubes
4-6 tablespoons chili powder (to taste)
2 tablespoons ground cumin
2 tablespoons dried thyme
2 tablespoons Italian Spices
(Or any combo of basil, oregano, sage, etc.)
2 teaspoons fresh ground pepper
1-teaspoon salt
2 cans dark red kidney beans, drained
2 cans garbanzo beans, drained
2 cups tomato sauce
Heat olive oil in really large pot. Add onion, garlic, peppers, carrots and broccoli. Sauté for 10 minutes. Add all tomatoes and beans. Sauté for 5 more minutes. Add all spices and sauté for a few more minutes. Add the marinara sauce and 1 cup of water. Cook covered, stirring frequently for 1 hour. Serve with lots of shredded cheddar cheese chopped scallions and homemade corn bread.
Chili con Carne
3 red onions, chopped
6 cloves garlic
3 tablespoons olive oil
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
Pinch of salt
2 pounds Sirloin, cut into half inch pieces
2 15 oz cans kidney beans
3 large cans diced tomatoes
Sauté’ onions and garlic in the olive oil until tender over medium heat. Add seasoning. Then add the sirloin and brown the meat stirring constantly. Add the rest of the ingredients and bring to a boil, stirring occasionally. Reduce to a simmer and let cook for at least one more hour.
Corn Bread
1-cup buttermilk
2 eggs, well-beaten
1 stick butter, melted
1 cup yellow cornmeal
1-cup flour
1-teaspoon baking powder
1/2-teaspoon salt
3 tablespoons sugar
Spray a 9-inch square pan with bakers joy. Combine buttermilk, eggs and butter. In a medium bowl mix cornmeal, flour baking powder, sugar and salt. Stir in the buttermilk mixture until just mixed. The batter may be a bit lumpy. Pour into the greased pan. Bake at 425 for 20 minutes until the top of the bread is golden brown.
Jalapeno Cornbread
Great flavor with a nice kick!
4 eggs
1-cup buttermilk
2 cups corn, fresh, frozen or canned
2 sticks melted butter
4 jalapeno peppers, finely chopped
2 cups cornmeal, blue, yellow or white
1 cup shredded sharp cheddar cheese
Mix in a large bowl. Spray a loaf pan with bakers joy. Bake at 350 for about one hour or until golden on top
About Karen Young
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