If you're throwing a grown-up Halloween party, consider serving a dark and chilling cocktail. Made with cassis and black currant nectar, this spooky libation is cooled with black ice.
RECIPE
Halloween Punch with Black Ice Serves 8 to 10
6 cups black currant nectar 8 fresh sage leaves 2 cinnamon sticks 1 cup cassis 2 cups sparkling apple cider 2/3 cup vodka 1 cup club soda
1. To make black ice, pour 2 cups black currant nectar into an ice cube tray. Transfer to freezer; freeze until solid, at least 3 hours. In a medium saucepan, combine black currant nectar, sage leaves, and cinnamon sticks. Bring to a simmer over medium heat; simmer 15 minutes. Remove from heat, and allow to cool. Remove sage leaves and cinnamon sticks.
2. In a large punch bowl, combine nectar, cassis, cider, vodka, and club soda. Serve over black ice.
Black Italian Meringue Buttercream
Makes 3 cups
Use this black icing to make scary Spider Cakes for Halloween.
1 1/4
cups sugar
1/3
cup water
5
large egg whites
Pinch
cream of tartar
1
pound (4 sticks) unsalted butter, cut into small pieces
1
teaspoon pure vanilla extract
Black gel food coloring
1. In a small saucepan over medium heat, bring sugar and water to boil, and cook until sugar is completely dissolved. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush in water to prevent cystallization, until the syrup registers 240° (soft-ball stage).
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff, but not dry, peaks form.
3. With the mixer running, pour the syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until bowl is cool to the touch. Switch to the paddle attachment, and beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If mixture looks curdled at any point during the beating process, continue beating until smooth; the curdling will disappear.
4. In the same bowl, add black food coloring, one drop at a time. Beat with the whisk attachment until color is incorporated. Continue adding drops and beating until buttercream reaches a deep black color.
