Directions: Coarsely chop the artichoke hearts and place in a medium ovenproof serving dish. Add the mayonnaise, scallions, spinach, grated cheese, and spices. Add as much green food coloring as desired. Bake at 350 degrees for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish.
Bat Chips
1 large flour tortilla per person 1/4 cup olive oil Salt
Preheat your broiler. Using Halloween cookie cutters, cut each tortilla into bat and ghost shapes. Lightly brush both sides of each creature with oil. Arrange on a cookie sheet or jelly roll pan. Broil, flipping once when they begin to brown. When brown on both sides, lightly sprinkle with salt.
Spinach-Stuffed Pumpkins
· 4 small sugar pumpkins · 1 (9 ounce) package frozen creamed spinach, thawed · 3 ounces cream cheese, softened · 4 slices white cheese, such as Monterey Jack · butter
1. Preheat oven to 350 degrees F (175 degrees C). 2. Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking. 3. Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended. Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.
Soups
Halloween Soup
1 navel orange 2 tablespoons olive oil 3 medium onions, peeled, halved, and sliced lengthwise 4 medium carrots 1/2 teaspoon salt 1/4 teaspoon black pepper 1 can (28 oz.) peeled and crushed tomatoes with juices 1 tablespoon tomato paste 1 teaspoon brown sugar 6 cups vegetable broth 1 cup dried red lentils, rinsed fresh parsley to taste, chopped
This soup is a beautiful orange color and has a hint of a citrus taste. It is perfect in the fall around Halloween... or anytime!
1. Cut the rind off the orange in one long strip. Scrape off all of the excess pith from the back and set aside. Squeeze the juice from the orange and reserve.
2. Place the olive oil in a large, heavy pot over low heat. Add the onions and carrots and cook, stirring occasionally, until wilted, about 15 minutes. Sprinkle with salt and pepper.
3. Add the tomatoes, tomato paste, brown sugar, broth, reserved orange peel and juice, and the lentils. Bring the mixture to a boil, reduce the heat to medium and simmer, partially covered, for 30 minutes, stirring occasionally.
4. Remove the orange peel and discard. Adjust seasonings and stir in the parsley.
Serve hot with warm crusty bread.
Serves: 8-10
Lamb Curry with Pumpkin Ingredients:
4 Tbs. vegetable oil 1 lb. lean lamb shoulder meat, trimmed and cut into 1-inch cubes 1 cup chopped yellow onion 3 black or green cardamom pods 2 cassia leaves 1 Tbs. peeled and grated fresh ginger 2 tsp. minced garlic 2 Tbs. ground coriander 1/2 tsp. ground turmeric 1 cup chopped tomato 1 Tbs. tomato paste 2 cups chicken stock or water 1 1/2 tsp. salt, or to taste 1-lb. piece pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces 1 Tbs. garam masala (see related recipe at right) 1/4 cup chopped fresh cilantro
Directions: In a large, heavy, flameproof baking dish over high heat, warm 2 Tbs. of the oil. When hot, add a few pieces of the lamb and sear until they are lightly browned all over but not cooked through, about 3 minutes. Transfer to a bowl. Repeat with the remaining lamb.
Reduce the heat to medium-high and add the remaining 2 Tbs. oil to the baking dish. When hot, add the onion, cardamom and cassia leaves and cook, stirring occasionally, until the onion is browned, about 8 minutes. Stir in the ginger, garlic, coriander and turmeric.
Return the lamb to the baking dish along with the tomato, tomato paste, stock and salt. Bring to a boil, then reduce the heat to low, cover and cook until the meat is tender when pierced with a fork, about 2 hours. Alternatively, place the covered baking dish in a preheated 350ºF oven for 2 1/2 hours.
About 20 minutes before the meat is done, stir in the pumpkin, cover and continue cooking until the lamb and pumpkin are tender and cooked through. Taste and adjust the seasonings. Transfer the curry to a warmed platter, taking care not to crush the pumpkin. Sprinkle with the garam masala and cilantro and serve immediately. Serves 2 to 4.
Pumpkin Soup
INGREDIENTS: · 2 teaspoons finely chopped onions · 2 teaspoons butter · 1 cup pumpkin purée (canned is fine but cooked and mashed fresh pumpkin is best) · 2-2/3 cups hot chicken broth · 1 Tablespoon flour · 1/8 teaspoon ground ginger · 1/8 teaspoon ground mace · 1 cup whole milk · 1 egg, beaten · salt · For garnish: fresh, snipped chives
PREPARATION: 1. Heat the butter in in a saucepan over medium heat. When it has melted, add the onion and cook about 2 minutes or until soft 2. Turn the heat to low and stir in the pumpkin and the stock. 3. In a small bowl, stir together the flour, ginger, mace and some salt. Stir it into the pumpkin.
4. Mix together the milk and the egg and add it to the soup.
5. Cook over low heat for about 5-10 minutes or until hot. To serve: Ladle the soup into 4 soup plates and sprinkle with the chopped chives.
Bat's Blood Soup
3 1/2 cups tomato juice 1 1/4 cups vegetable stock 2 carrots, grated 2 onions, chopped 1 tbsp lemon juice 1 garlic clove, crushed 1/2 tbsp dried basil salt and pepper, to taste chives or parsley, garnish
In a saucepan, combine tomato juice, stock, lemon juice, garlic, basil, and seasonings. Bring to a boil. Stir well, reduce heat, and then cover and simmer 30 min. Taste and adjust seasonings. Garnish and serve warm.
Main Dishes
Miniature Pumpkins stuffed with Rice
4 miniature pumpkins 1/4 cup raisins, plumped 1/4 cup butter 1/2 cup minced onion 1 cup cooked rice 1/2 cup slivered almonds or pine nuts 1/4 teaspoon cinnamon 1 slightly beaten egg
Directions: Preheat oven to 350 degrees. Place whole pumpkins in a baking pan and surround with 1 inch of water. Bake 30 to 45 minutes until blade of knife penetrates pumpkins easily (you could also microwave for about 10 minutes). Let cool, then cut across top to make a lid. Scoop out flesh, discarding seeds and stringy fibers. Coarsely chop flesh.
Cover raisins with a little water and bring to a boil. Cover and let sit while you proceed with the rest of the filling.
Sauté onions in melted butter. Combine with pumpkin, rice, almonds, raisins, cinnamon and salt and pepper to taste. Bind with beaten egg and fill pumpkin shells. The filling will rise above top of shells. Top each with its hat. Bake at 350 degrees for 30 to 45 minutes.
Miniature Pumpkins Stuffed With Spiced Lentils
6 tiny pumpkins 2 tablespoons olive oil 1 medium onion, sliced 1 (8 ounce) can tomato sauce 1 teaspoon sugar 2 tablespoons ground cumin 2 teaspoons sweet paprika 1 teaspoon cinnamon 2 cups brown lentils, rinsed and picked over 3 1/2 cups vegetable broth or reduced-sodium chicken broth 1 teaspoon salt 1/4 teaspoon cayenne
Preheat oven to 325°F Fill a 9X13-inch baking pan with 1 inch of water. Set whole pumpkins in pan and bake 40 to 45 minutes, until blade of a knife penetrates flesh easily. (or microwave: With tip of a sharp knife, poke holes in each pumpkin. Set pumpkins in a microwave-safe plastic wrap, and microwave on high for 7 minutes. Rotate pumpkins and microwave 4 to 5 minutes longer.) Let cool, then carefully remove tops to make a lid. Scoop out seeds.
While pumpking are baking, in a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Stir in tomato sauce, sugar, cumin, paprika, and cinnamon. Add lentils and broth. Cover and cook until lentils are tender, 40 to 45 minutes. Drain into a colander. Season lentils with salt and cayenne.
Fill hollowed pumpkins with equal amounts of hot lentil mixture. Cover each pumpkin with its lid and serve at once.
6 Servings
Parmesan Rosemary Pumpkin Ingredients:
4 pound pumpkin, seeded, peeled, and cubed 1/4 cup butter 1/2 cup shredded Parmesan cheese 3 tablespoons minced fresh rosemary Salt Freshly ground black pepper
Directions: Boil the pumpkin in lightly salted water for 20 minutes, or until tender but still firm. Drain well. Melt the butter in a large heavy skillet over medium high heat. Add the pumpkin and quickly brown it. Add the cheese, rosemary, salt, and pepper and serve immediately. Makes 6 Servings.
Pasta with Pumpkin and Sausage Ingredients:
1 tablespoon extra virgin olive oil + 1 tsp 1 pound bulk sweet Italian sausage 4 cloves garlic, chopped 1 medium onion, finely chopped 1 bay leaf 4 sprigs sage leaves, chiffonade cut (2 tbl) 1 cup dry white wine 1 cup chicken stock 1 cup canned pumpkin 1/2 cup heavy cream 1/8 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg or fresh grated coarse salt ad black pepper 1 pound penne pasta, cooked al dente
Directions:
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
Pumpkin Cheese Fondue
1 small pumpkin 2 tablespoons butter, melted 1 pinch nutmeg, for baking the pumpkin 1 pinch cinnamon, for baking the pumpkin 1 1/2 tablespoons olive oil 3 scallions, finely sliced 2 cloves garlic, minced 8 ounces emmenthaler cheese, grated 8 ounces gruyere cheese, grated 1 cup sherry wine or dry white wine 1 tablespoon cornstarch, mixed to a smooth paste with some water grated nutmeg 1/4 teaspoon cinnamon paprika
Cut a slice off the top of the pumpkin and scoop out seed.
Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.
Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
Season with salt, pepper, nutmeg and cinnamon.
Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin. Pour into baked pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .
Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.
Baked Bones
14 manicotti shells 28 medium white mushrooms 2 tablespoons lemon juice 3 eggs 2 pounds ricotta cheese 2 cups Parmesan cheese, divided 2 cups mozzarella cheese, divided 2 teaspoons garlic powder 2 teaspoons onion powder Salt White pepper 3 cups favorite smooth tomato sauce
Preheat the oven to 350 degrees and grease individual baking dishes or a large baking dish. Cook the manicotti shells according to the package directions until al dente, but not too soft. Drain well and toss to remove most of the water. While the manicotti is cooking, clean the mushrooms well and toss with the lemon juice to prevent browning. Beat the eggs, ricotta, half the Parmesan, half the mozzarella, and the spices in a medium bowl until smooth. Pour the sauce into the prepared baking dish(es). Stuff the manicotti with the ricotta mixture using a long handled small spoon or a pastry bag and tip. The filling should be packed, but not so tightly that it cracks or breaks the shells. Add a mushroom to the end of each shell and place in the baking dish. Cover and bake for 20 minutes. Remove the cover and sprinkle the remaining cheeses over the bones. Bake for an additional 15-20 minutes, or until the filling is hot and the cheese is melted. Serve hot.
Desserts/Sweets
Orange-spice Pumpkin Bread
For the bread: 1 1/2 cups all-purpose flour 1/2 tsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. freshly grated nutmeg 1/4 tsp. allspice 1 tsp. ground cinnamon 10 Tbs. (1 1/4 sticks) unsalted butter, melted 1/2 cup firmly packed dark brown sugar 1 cup granulated sugar 2 tsp. finely chopped orange zest 3 eggs, lightly beaten 1 cup pumpkin puree
For the glaze: 3/4 cup water Zest of 1 orange 2 Tbs. finely chopped, peeled fresh ginger 1/2 cup granulated sugar
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease a pumpkin loaf pan.
To make the bread, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well blended, about 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two additions just until smooth.
Pour the batter into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium heat, whisk together the water, orange zest and ginger. Bring to a simmer, cover and cook for 3 minutes. Pour the mixture through a fine-mesh sieve set over a glass measuring cup.
Pour 1/2 cup of the orange-ginger mixture into a clean small saucepan (discard the remaining mixture). Whisk in the granulated sugar. Bring to a simmer over medium heat and cook, uncovered, for 2 minutes to thicken slightly.
Tap the loaf pan gently on a work surface to loosen the bread. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Turn the loaf over and, using a pastry brush, brush it with the warm glaze. Let cool completely or serve slightly warm. Serves 10.
Directions: Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour about 1/4 to 1/3 cup batter onto hot, greased griddle. Cook until tops bubble; turn and cook other side.
Roasted Baby Pumpkins Ingredients:
6 baby pumpkins, each about 1 lb. 1/2 cup maple syrup, heated 3 Tbs. unsalted butter, at room temperature
Directions: Position a rack in the lower third of an oven and preheat to 375°F.
Cut the top off each pumpkin about 1 inch below the stem. Reserve the tops to use as lids during roasting. Using a spoon, scrape out the seeds and discard. Place the pumpkins in a heavy roasting pan.
In a small bowl, whisk together the maple syrup and butter until smooth. Divide the butter mixture among the pumpkin cavities. Cover each pumpkin with its lid. Roast until a knife easily pierces the flesh, about 45 minutes.
Using a spoon, scrape the flesh away from the skin but keep it within the pumpkin shell, then stir with the maple butter and accumulated juices to form a puree-like consistency. Serve immediately. Serves 6.
Pumpkin Cupcakes
Spiced Pumpkin Cupcakes These moist pumpkin cupcakes can be tailored to your familys preferences. For a more grown-up version, substitute chopped crystallized ginger and dried cranberries for the walnuts and raisins.Unfrosted cupcakes will stay fresh in an airtight container for up to 2 days. Once frosted, cupcakes are best eaten within 1 day.
For the cupcakes: 2 2/3 cups all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon 1/4 tsp. freshly grated nutmeg 1/4 tsp. ground cloves 1 tsp. salt 2/3 cup chopped walnuts 1 cup raisins 1 can (15 oz.) solid-packed pumpkin (about 1 3/4 cups) 1 cup granulated sugar 1 cup firmly packed dark brown sugar 1 cup canola oil 4 eggs
For the frosting: 14 oz. pure white chocolate, finely chopped 12 oz. cream cheese, at room temperature, cut into tablespoon-size pieces 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature, cut into tablespoon-size pieces
Food coloring Colored sugars and decorating pens
Preheat an oven to 350°F. Line three 12-cup muffin tins with decorative cupcake papers.
To make the cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.)
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition.
Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely.
To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired. Spread 1 to 2 Tbs. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 36 cupcakes.
Pumpkin Chocolate Chip Muffins
1 cup canned pumpkin 1/2 cup water 1/4 cup canola oil 2 tablespoons ground flax seeds 1 teaspoon vanilla 1 cup whole-wheat flour 2/3 cup whole-wheat pastry flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup chocolate chips or carob chips 1/2 cup walnuts or pecans, chopped
Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside. Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
12 muffins
Dulces De Calabasas (Mexican Pumpkin Candy)
2 lbs whole pumpkin (1-2 small, 1 qt. when chopped) water 1 cup brown sugar, packed 1/2 teaspoon ground cloves (optional) 1/2 teaspoon ground cinnamon (optional) granulated sugar
Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches. Slice off skin, taking off as little flesh as you can.
Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
Put in a fairly heavy saucepan and cover with water. Cover, bring to a boil, and boil for 15-20 minutes. Drain, but save water, and place pumpkin back in pan. Measure water to make sure you have about 1 1/2 cups. Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired. Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies". In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper. Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.). Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.
20-30 servings
Frosted Jack-O'-Lanterns
4 large oranges 2 to 3 cups lemon sorbet 4 green gumdrops
Cut slice off top of each orange; reserve slices. Cut around top edge of each orange and membrane, keeping shell intact. Remove orange sections (save and use for juice).
Cut out eyes, nose and mouth from each orange shell starting 1/4 inch below top cut edge. Fill each orange shell with chocolate ice cream, mounding slightly. Replace tops of oranges. Use green gumdrop for stems.
Freeze until serving time (at least 2 hours).
Makes: 4 servings.
Drinks
Spiced Apple Cider
1 gallon apple cider 3/4 cup brown sugar juice of 1 lemon 4 cinnamon sticks 1 teaspoon freshly grated nutmeg
Mix together all of the ingredients in a large soup kettle. Bring to a boil, then reduce the heat and simmer for ten minutes. Serve hot, or cool to room temperature and chill before serving.
Vampire's Champagne
1/3 cup light corn syrup 2-3 drops red food coloring 1 liter seltzer water, chilled 1 cup cranberry or apple juice, chilled
Vampire's Blood: Pour corn syrup into a shallow bowl. Add food coloring, and stir. Dip the rim of a clear glass goblet into syrup mixture. Turn glass upright so syrup drips down sides; let set for 1 minute.
To make Champagne: Fill prepared glass 3/4 full of seltzer. Add a splash of cranberry or apple juice. Serve.
Pumpkin Pie Shots
1/2 oz Kahlua® coffee liqueur 1/2 oz Bailey's® Irish cream 1/4 oz cinnamon schnapps
Slowly layer the ingredients in the order listed above into a large shot glass.
Radioactive Death Punch 1 bottle of Midori 1 bottle of 7-Up crushed ice vodka to taste