Crafting Up Some Halloween Spirit
Published October 30, 2020
If the lack of ghouls and goblins at your doorstep is getting you down this year, you might as well create your own Halloween spirit. Add a little orange and black magic and watch your spirits fly. Here are the tricks to these treats.
Black Magic Martini
Frightfully delicious and easy to make, this martini uses ingredients most have on hand. You can purchase dry ice from your local ice supplier to add a touch of magic. Can't find Black Vodka? No problem - add a couple drops of Black Food Coloring to your spirit, or leave it cranberry red for a vampire theme.
For the Garnish
Honey
Black Sanding Sugar
Blackberries
Tooth Picks
For Drink
2 oz Blavod Black Vodka
4 oz Cranberry Juice (reduced on stovetop to 2 oz and cooled)
1 oz Orange Juice
Ice
For the Smoke
1-2lb Dry Ice
Take a small amount of honey on your fingertip and run it along the rim of the glass. Pour sanding sugar in a shallow small dish and dip the glass rim in the sugar. Add a piece of dry ice to the bottom of the glass. Skewer a blackberry and place over the ice. Add Vodka, Cranberry Juice and Orange Juice to martini shaker with regular ice. Shake well and pour into glass. Recipe makes one drink.
Pumpkin Orecchiette
A hearty dish perfect for a cold night. The colors alone will make you think of fall.
2 Cups Cheese Pumpkin or Butternut Squash
1/2 Bunch Broccoli Rabe or Spinach
1/2 Cup Pancetta Chopped into 1/4" Dice
2 Cups Orecchiette
1/2 Cup Fresh Grated Parmigiana, plus more for garnish
1/4 Cup Pepitas Toasted
Preheat Oven 350°F. Toss Pumpkin in Olive Oil and roast on top rack 15- 25 minutes until golden. Boil pot of water and add Broccoli Rabe or Spinach. Blanch and add to ice water filled bowl. Add Orecchiette to Broccoli Rabe water and boil until just under al dente. Meanwhile, add Pancetta to frying pan and cook until brown and crispy. Add 1 cup of pasta water to frying pan along with roasted pumpkin. Simmer until reduced by half. Add the Broccoli Rabe another cup of pasta water and reduce by half again. Remove from heat and add Grated Parmigiana. Plate and garnish with Pepitas and additional Grated Parmigiana.
Pumpkin Soup
This soup freezes well and makes plenty for a crowd.
5 Tbl Unsalted Butter
1 Medium Onion, Chopped
1 Carrot Chopped
1 Garlic Clove Crushed
2 1/4 lbs Pumpkin or Butternut Squash, deseeded, peeled and chopped into cubes
2 Tbl Honey
3 Sprigs Sage
3 Cups Vegetable Stock
1/3 Cup Double/Heavy Cream
Sea Salt and Pepper
Melt butter in a large lidded saucepan. Add Carrot, Onion and Garlic. Stir, cover and cook on low for 5 minutes. Add Pumpkin, Honey and Sage. Stir, cover and cook on low for about 10 minutes. Pour in the stock, cover and cook on a gentle boil until vegetables are soft, about 10-20 minutes. Remove sage and puree with an immersion blender until smooth. Add cream, season to taste and serve.
Orange and Chocolate Cupcakes
Light it up...with a handy kitchen torch! Singe orange meringue to black to create a Halloween colored mound of fluff on top of these delicately orange infused chocolate cupcakes.
For the Cupcake
1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Whole Mile
1/2 Cup Water
1 Cup Flour
1/2 tsp Baking Soda
1/2 tsp salt
1 Cup Sugar
3/4 Cup Vegetable Oil
1 Egg
1 tsp Vanilla Extract
1/2 tsp Grated Orange Zest
For the Meringue
3 Egg Whites
1/2 tsp Vanilla Extract
1/2 tsp Cream of Tartar
1/4 Cup Sugar
Orange Food Coloring
Preheat Oven 350°F
Line 12-cup Muffin tin with black liners. Add Cocoa to large bowl. Microwave milk and water for 1 minute 30 seconds. Pour over Cocoa Powder and whisk until combined. Add Sugar, Oil, Egg, Vanilla, and Orange Zest to Cocoa mixture. Whisk flour, baking soda and salt in a separate bowl. Whisk Flour mixture into Cocoa Mixture. Divide batter between muffins tins and bake about 20 minutes. For the Meringue, beat in a standup mixer 3 Eggs, 1/2 tsp Vanilla and 1/2 tsp Cream of Tartar until soft peaks form. Beat in sugar, 1 Tbl at a time until stiff peaks form. Add orange food coloring until desired shade is achieved. Spread on cupcakes and torch meringue with a kitchen torch.
Webbed Cake
The web topping on this cake can be used on any cake recipe you choose. But how could you resist using it to decorate a naturally orange colored carrot cake, perfect for Halloween.
For the Cake
2 1/2 Cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Apple Pie Spice
1/4 tsp Salt
1 1/2 Cups Sugar
1/2 Cup Packed Light Brown Sugar
1 1/4 Cup Vegetable Oil
4 Large Eggs
1/2 Cup Apple Sauce
1 tsp Vanilla Extract
2 1/2 Cups Grated Carrots
For the Frosting
1 1/2 Cups Heavy Cream
24 oz Semisweet Chocolate Chopped (Ghirardelli Preferred)
2 TBL Unsalted Butter
For the Web
16 Marshmallows
Orange Gel Food Coloring
Preheat oven 350°F
Coat two 9" round cake pans with cooking spray and line the bottoms with parchment. Spray again. Sift Flour, Baking Powder, Baking Soda, Apple Pie Spice and Salt in medium bowl. Beat Granulated Sugar, Brown Sugar, Oil, Eggs, Applesauce and Vanilla in Large Bowl with mixer on medium speed until combined. Fold in flour mixture until just combined. Fold in Carrots. Divide batter between two pans. Bake about 35 minutes or until toothpick comes out clean. Allow cakes to cool 10 minutes in pans. Invert onto cookie rack to cool completely.
Simmer Heavy Cream on stovetop in medium sauce pan. Remove from heat and add chocolate. Let sit 5 minutes and then mix well to combine. Allow chocolate to cool for about 1 hour at room temperature. Stack one cake layer on cake board or serving platter. Spread 1 cup of chocolate onto top of cake. Place in fridge to set for 10 minutes. Remove from fridge and second cake on top. Lightly coat side and top with chocolate. Place in fridge to set for 10 minutes. Remove and coat entire cake with remaining chocolate.
Beat Marshmallows and Orange Food Coloring until glossy. Use two forks to pull apart marshmallows one tablespoon at a time and drape over cake.
Have a Spooktacular Halloween!
Enjoy!
Renée Meuse Lovley