Saturday, July 01, 2006
Snack Attack
from...
http://www.calgarysun.com/cgi-bin/publish.cgi?p=64906&x=articles&s=lifestyle
Scary snacks
Keep it simple with a few recipes designed around the autumn season. Or go all out with scary starters, eerie entrees and devilish desserts — this is a great opportunity to show off your culinary skills.
The party can be as wild as your imagination with foods designed to shock and wow your guests — whatever your heart desires.
Here are a few ideas from some culinary professionals on how to get the job done Halloween-style:
DEEP FRIED ANTS
“Deep fried ants” will have your guests running scared. Simply deep-fry shredded coconut and serve to guests to munch on,” suggests Fritz Sonnenschmidt, national chairman of the American Academy of Chefs.
• • • • •
DEVILISH POPCORN
For a devilishly hot popcorn treat, blend popcorn with red caramel, spicy Cajun seasoning, Tabasco, salt, dried orange peel, red and black licorice bits and top off with butter,” suggests Cory Schreiber, chef-owner of Wildwood Restaurant and Bar, Portland, Ore.
• • • • •
GRAVE MATTER
While this one sounds like a great one for the kids to enjoy, it would also make a great centrepiece for an adult party.
“For an edible tombstone centrepiece to die for, grind chocolate wafer cookies in the food processor until crumbs form,” said Susan Goss, chef and co-owner of West Town Tavern, Chicago.
Mound the crumbs on a tray. On the ends of rectangular shortbread cookies, spread marshmallow fluff and press through the cookie “dirt,” to attach to the tray.
Complete the creepy graveyard look by scattering gummy worms and spiders.
• • • • •
MARTHA'S HALLOWEEN
Martha Stewart recommends adults take some time out for themselves on Halloween as well in her book, Halloween, The Best of Martha Stewart (Clarkson Potter/Publishers).
Each year, one family can host the end-of-the-night party — the last trick or treat stop — featuring some speciality items for the weary parents. Consider Eyeball Highballs to wash down Tortilla Spikes with The Devil’s Salsa.
Whatever theme your Halloween party takes, it’s sure to be a night for the adults to remember.
— with files from AP • • • • •
TORTILLA SPIKES
You will need to make these in two batches. Serves eight.
1/4 cup olive oil
1 tsp. chili powder
12 flour tortillas
11/2 tsp. coarse salt
1. Preheat oven to 350 F. Combine the oil and chili powder in a small bowl. Brush each tortilla with the oil mixture and sprinkle with salt.
2. Cut into 1-in.-wide strips, and arrange in a single layer on two baking sheets.
3. Bake until crisp and golden brown, eight to 10 minutes.
• • • • •
THE DEVIL’S SALSA
2 ears corn kernels
3 Tbsp. olive oil
1 orange bell pepper
1 15-oz. can black beans, rinsed, drained
1 mango, peeled, pitted and diced
1 hot red pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
Juice of 2 limes (about 5 Tbsp.)
1 tsp. coarse salt
1. Preheat oven to 450 F. Place corn on a baking sheet brushed with 1 tsp. olive oil; roast until kernels begin to brown. Set aside to cool.
2. Place pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-in. dice; place in large bowl.
3. Add corn, beans, half of the diced mango, hot red pepper, onion, lime juice, remaining oil and salt; toss to combine. Chop remaining mango until a thick puree forms; stir into salsa.
— Halloween, The Best of Martha Stewart Living (Clarkson Potter/Publishers)
• • • • •
SMILIN’ JACK SANDWITCH
This would be a delight for both the young and old.
Makes one large portion or two smaller serving.
2 or 3 ready-made frozen bread-dough rolls
1 beaten egg
1. Thaw rolls and press together to form a flat oval “pumpkin” shape. With a knife, cut a shallow, wide V-shape in the side of the oval. Rotate the V about a quarter-turn and tuck the point under the “pumpkin” to form the stem.2. Place on a cookie sheet coated with nonstick cooking spray. Cut out three large triangles for eyes and a nose, and a large crescent shape for a mouth. Leave some teeth in, if desired.
3. Cut three curved lines from top to bottom, almost but not all the way through the dough. Brush with egg and allow to rise for 30 minutes.
4. Bake at 350 F for about 20 minutes or until golden brown. Let cool on rack, then slice horizontally.
5. Fill with piping hot barbecue beef and cheese, or your own favourite sandwich makings.
— Rhodes Bake-N-Serve
• • • • •
EYEBALL HIGHBALLS
Watch the reaction of your guests as they down this drink. Serves four.
14 small radishes
7 pimiento-stuffed olives, halved crosswise
16 oz. gin or vodka
1 oz. vermouth
1. Trim stem and root ends of each radish. Using a paring knife, scrape red skin from radish, leaving just enough to give veiny appearance.With a small melon baller, cut a hole in the radish, about 1/2-in. in diameter. Fit an olive half, cut side out into the hole. Place radish in ice-cube tray. Repeat with remaining radishes. Fill tray with water and freeze.
2. Mix gin or vodka with vermouth; stir with ice. Divide eyeball ice cubes among four glasses. Strain martini; pour into glasses and serve.
— Halloween, The Best of Martha Stewart Living (Clarkson Potter/Publishers)
• • • • •
THE GREAT PUMPKIN CAKE
You’ll need two eight-inch bundt pans. To make a stem, twist a brown paper lunch bag into a stem shape and wrap it tightly with green floral tape. Insert stem into the centre of the cake. Serves 16.
1 Tbsp. unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
2 cups sugar
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. coarse salt
2 large eggs
2 tsp. pure vanilla extract
1/2 cup canola oil
3/4 cup nonfat buttermilk
3/4 cup milk
3 oz. hazelnut or milk chocolate
3 oz. bittersweet chocolate
7 oz. heavy cream
Orange Butter Glaze
Chocolate Leaves for garnish
1. Preheat oven to 350 F. Generously butter the inside of two 8-in. bundt pans; dust lightly with cocoa powder.
2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in the bowl of an electric mixer; set aside.
3. In a medium bowl, whisk together the eggs, vanilla, canola oil, buttermilk and milk. Slowly add egg mixture to sugar mixture. Mix the batter with a paddle on low speed until smooth, about one minute. Divide batter evenly between the prepared pans. Bake cakes until cake tester inserted into centre comes out clean, about 40 minutes. Transfer to a cooling rack and cool for 20 minutes before removing.
4. Place both chocolates, heavy cream and remaining tablespoon of butter in a medium heat-proof bowl or the top of a double boiler, over a pan of gently simmering water. Heat, stirring often, until chocolate is completely melted, about five minutes. Remove from heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
5. Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread the chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto the chocolate to form a pumpkin shape.
6. Working quickly, pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides. Let the glaze set completely before garnishing with chocolate leaves.
• • • • •
ORANGE BUTTER GLAZE
5 Tbsp. milk
A few drops of orange liquid paste food colouring
4 cups sifted confectioners’ sugar
1 cup unsalted butter, melted
1. In a small bowl, combine the milk and the orange food colouring until the mixture reaches the desired colour and set aside.
2. In a medium bowl, whisk together the sugar and melted butter. Add the milk mixture, and continue whisking until smooth. Use immediately.
• • • • •
CHOCOLATE LEAVES
20 ivy or rose leaves, about 21/2-in. long
4 oz. hazelnut or milk chocolate, chopped
1. Wash the leaves, and dry thoroughly. Set aside on a rimmed baking sheet lined with parchment paper. Place chocolate in a medium heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Stir occasionally until chocolate is melted. Remove from heat.
2. Using a soft 1/4-in. pastry brush, coat the underside of each leaf with a thin layer of chocolate. Place leaves in the refrigerator until firm.
3. Brush the leaves with a second layer of chocolate, and chill again. When firm, carefully peel the leaf from the chocolate. Set chocolate leaves on baking sheet, and store in the refrigerator until ready to use. Use within one day.
— Halloween, The Best of Martha Stewart Living (Clarkson Potter/Publishers)
http://www.calgarysun.com/cgi-bin/publish.cgi?p=64906&x=articles&s=lifestyle
Scary snacks
| Lorena D. Johnson Calgary Sun | October 27, 2002 |
Halloween doesn’t have to be just child’s play. Adults can get into the spooky spirit too by hosting a party of their own to celebrate the holiday.
 EYEBALL HIGHBALLS
|
The party can be as wild as your imagination with foods designed to shock and wow your guests — whatever your heart desires.
Here are a few ideas from some culinary professionals on how to get the job done Halloween-style:
DEEP FRIED ANTS
“Deep fried ants” will have your guests running scared. Simply deep-fry shredded coconut and serve to guests to munch on,” suggests Fritz Sonnenschmidt, national chairman of the American Academy of Chefs.
• • • • •
DEVILISH POPCORN
For a devilishly hot popcorn treat, blend popcorn with red caramel, spicy Cajun seasoning, Tabasco, salt, dried orange peel, red and black licorice bits and top off with butter,” suggests Cory Schreiber, chef-owner of Wildwood Restaurant and Bar, Portland, Ore.
• • • • •
GRAVE MATTER
While this one sounds like a great one for the kids to enjoy, it would also make a great centrepiece for an adult party.
“For an edible tombstone centrepiece to die for, grind chocolate wafer cookies in the food processor until crumbs form,” said Susan Goss, chef and co-owner of West Town Tavern, Chicago.
Mound the crumbs on a tray. On the ends of rectangular shortbread cookies, spread marshmallow fluff and press through the cookie “dirt,” to attach to the tray.
Complete the creepy graveyard look by scattering gummy worms and spiders.
• • • • •
MARTHA'S HALLOWEEN
Martha Stewart recommends adults take some time out for themselves on Halloween as well in her book, Halloween, The Best of Martha Stewart (Clarkson Potter/Publishers).
Each year, one family can host the end-of-the-night party — the last trick or treat stop — featuring some speciality items for the weary parents. Consider Eyeball Highballs to wash down Tortilla Spikes with The Devil’s Salsa.
Whatever theme your Halloween party takes, it’s sure to be a night for the adults to remember.
— with files from AP • • • • •
TORTILLA SPIKES
You will need to make these in two batches. Serves eight.
1/4 cup olive oil
1 tsp. chili powder
12 flour tortillas
11/2 tsp. coarse salt
1. Preheat oven to 350 F. Combine the oil and chili powder in a small bowl. Brush each tortilla with the oil mixture and sprinkle with salt.
2. Cut into 1-in.-wide strips, and arrange in a single layer on two baking sheets.
3. Bake until crisp and golden brown, eight to 10 minutes.
• • • • •
THE DEVIL’S SALSA
2 ears corn kernels
3 Tbsp. olive oil
1 orange bell pepper
1 15-oz. can black beans, rinsed, drained
1 mango, peeled, pitted and diced
1 hot red pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
Juice of 2 limes (about 5 Tbsp.)
1 tsp. coarse salt
1. Preheat oven to 450 F. Place corn on a baking sheet brushed with 1 tsp. olive oil; roast until kernels begin to brown. Set aside to cool.
2. Place pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-in. dice; place in large bowl.
3. Add corn, beans, half of the diced mango, hot red pepper, onion, lime juice, remaining oil and salt; toss to combine. Chop remaining mango until a thick puree forms; stir into salsa.
— Halloween, The Best of Martha Stewart Living (Clarkson Potter/Publishers)
• • • • •
SMILIN’ JACK SANDWITCH
This would be a delight for both the young and old.
Makes one large portion or two smaller serving.
2 or 3 ready-made frozen bread-dough rolls
1 beaten egg
1. Thaw rolls and press together to form a flat oval “pumpkin” shape. With a knife, cut a shallow, wide V-shape in the side of the oval. Rotate the V about a quarter-turn and tuck the point under the “pumpkin” to form the stem.2. Place on a cookie sheet coated with nonstick cooking spray. Cut out three large triangles for eyes and a nose, and a large crescent shape for a mouth. Leave some teeth in, if desired.
3. Cut three curved lines from top to bottom, almost but not all the way through the dough. Brush with egg and allow to rise for 30 minutes.
4. Bake at 350 F for about 20 minutes or until golden brown. Let cool on rack, then slice horizontally.
5. Fill with piping hot barbecue beef and cheese, or your own favourite sandwich makings.
— Rhodes Bake-N-Serve
• • • • •
EYEBALL HIGHBALLS
Watch the reaction of your guests as they down this drink. Serves four.
14 small radishes
7 pimiento-stuffed olives, halved crosswise
16 oz. gin or vodka
1 oz. vermouth
1. Trim stem and root ends of each radish. Using a paring knife, scrape red skin from radish, leaving just enough to give veiny appearance.With a small melon baller, cut a hole in the radish, about 1/2-in. in diameter. Fit an olive half, cut side out into the hole. Place radish in ice-cube tray. Repeat with remaining radishes. Fill tray with water and freeze.
2. Mix gin or vodka with vermouth; stir with ice. Divide eyeball ice cubes among four glasses. Strain martini; pour into glasses and serve.
— Halloween, The Best of Martha Stewart Living (Clarkson Potter/Publishers)
• • • • •
THE GREAT PUMPKIN CAKE
You’ll need two eight-inch bundt pans. To make a stem, twist a brown paper lunch bag into a stem shape and wrap it tightly with green floral tape. Insert stem into the centre of the cake. Serves 16.
1 Tbsp. unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
2 cups sugar
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. coarse salt
2 large eggs
2 tsp. pure vanilla extract
1/2 cup canola oil
3/4 cup nonfat buttermilk
3/4 cup milk
3 oz. hazelnut or milk chocolate
3 oz. bittersweet chocolate
7 oz. heavy cream
Orange Butter Glaze
Chocolate Leaves for garnish
1. Preheat oven to 350 F. Generously butter the inside of two 8-in. bundt pans; dust lightly with cocoa powder.
2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in the bowl of an electric mixer; set aside.
3. In a medium bowl, whisk together the eggs, vanilla, canola oil, buttermilk and milk. Slowly add egg mixture to sugar mixture. Mix the batter with a paddle on low speed until smooth, about one minute. Divide batter evenly between the prepared pans. Bake cakes until cake tester inserted into centre comes out clean, about 40 minutes. Transfer to a cooling rack and cool for 20 minutes before removing.
4. Place both chocolates, heavy cream and remaining tablespoon of butter in a medium heat-proof bowl or the top of a double boiler, over a pan of gently simmering water. Heat, stirring often, until chocolate is completely melted, about five minutes. Remove from heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
5. Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread the chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto the chocolate to form a pumpkin shape.
6. Working quickly, pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides. Let the glaze set completely before garnishing with chocolate leaves.
• • • • •
ORANGE BUTTER GLAZE
5 Tbsp. milk
A few drops of orange liquid paste food colouring
4 cups sifted confectioners’ sugar
1 cup unsalted butter, melted
1. In a small bowl, combine the milk and the orange food colouring until the mixture reaches the desired colour and set aside.
2. In a medium bowl, whisk together the sugar and melted butter. Add the milk mixture, and continue whisking until smooth. Use immediately.
• • • • •
CHOCOLATE LEAVES
20 ivy or rose leaves, about 21/2-in. long
4 oz. hazelnut or milk chocolate, chopped
1. Wash the leaves, and dry thoroughly. Set aside on a rimmed baking sheet lined with parchment paper. Place chocolate in a medium heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Stir occasionally until chocolate is melted. Remove from heat.
2. Using a soft 1/4-in. pastry brush, coat the underside of each leaf with a thin layer of chocolate. Place leaves in the refrigerator until firm.
3. Brush the leaves with a second layer of chocolate, and chill again. When firm, carefully peel the leaf from the chocolate. Set chocolate leaves on baking sheet, and store in the refrigerator until ready to use. Use within one day.
— Halloween, The Best of Martha Stewart Living (Clarkson Potter/Publishers)
# posted by Skylightsky @ 12:03 PM 
