Monday, October 18, 2010

halloween compilation

Food for is a compilation of my favorite halloween recipes, ideas, and trends! Here you will find some classics mixed in with some unique creations enjoy!
- Snacks


  • 1 1/2 ounce Midori
  • 1 1/2 ounce Malibu Rum
  • 1 1/2 ounce Special Sour mix (see recipe below)
  • Black Lava Sea Salt for rim
  • Gummy eyeball (optional)
  1. Rim a martini glass in black lava sea salt if desired. Fill a shaker halfway with ice cubes. Add equal parts Midori, Malibu Rum, and Special Sour mix. Shake and strain into a martini glass. Sprinkle a few grains of salt into your glass if desired, for a dramatic, Halloween-y effect. Eyeballs optional. ENJOY!
  2. SPECIAL SOUR MIX: 2 cups coconut water + 1/3 cup agave + Juice of two Meyer lemons Combine ingredients in a glass jar with a lid and stir to mix. Refrigerate until chilled. Use as needed for Trick-or-Treat-tinis.
Read more:

"Great Pumpkin" Truffles

makes 30-40 truffles 

8 ounces top quality 70% bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup
7 teaspoons pumpkin spice blend* (or more to your taste)
1 tablespoon salted butter, softened
1 cup dutch process cocoa powder (I use Valrhona)
6 ounces toasted pecans, finely chopped in a mini-prep

  1. * In a small bowl make the pumpkin spice blend by sifting together 1 tablespoon cinnamon, 1 tablespoon ginger, 1/2 tablespoon nutmeg, and 1/2 teaspoon allspice. Set aside.
  2. Put chocolate into a large heatproof bowl. Bring the cream, the corn syrup and the 7 teaspoons of the pumpkin spice mix to a light boil in a small saucepan over medium-high heat; pour over the chocolate in bowl. Let stand 5 minutes, then gently stir until smooth. Add the softened butter and stir gently until it is fully incorporated. Let stand uncovered to cool, stirring occasionally to keep a skin from forming.
  3. When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound, like a hershey’s kiss. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.
  4. Place the cocoa powder, and the chopped pecans in separate bowls.
  5. Roll each cooled ball of ganache between the palms of your hands to form into a sphere and to soften the outside of the ball. Immediately drop them into the “topping” bowl of your choice, and roll them around with a fork or spoon to evenly coat the ganache with either the cocoa or nuts. Move to a parchment covered sheet tray, then to the fridge for about 15 minutes to set. Recover any extra cocoa and minced nuts for future use.Read more:

Pumpkin pie cheesecake 

although this dish may go a bit better on the thanksgiving table I couldn't resist adding it! many thanks to for the idea!

2 cups gingersnap cookie crumbs
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter (melted)
3 (8 ounce) packages cream cheese (room temperature)
3 eggs (slightly beaten)
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

1. Mix the gingersnap cookie crumbs, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
2. Bake the crust in a preheated 350F oven for 5 minuters and set aside.
3. Cream the cream cheese.
4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.
7. Let it cool completely.
8. Chill the cheesecake in the fridge overnight.

Friday, October 15, 2010

Chokes Galore

Every thanksgiving i have pleasure of making stuffed artichokes for my family. I normally only fill the center of the artichoke with the stuffing and then bake it in the oven. I found this recipe at i love this more intricate take on the typical stuffed artichoke. This version may be a bit more tedious but its well worth the extra time!

What you will need:

2 globe artichokes, about 1 pound each
1 lemon, cut in half (for rubbing the artichoke)
1 teaspoon plus 1 tablespoon extra-virgin olive oil
1/2 loaf stale Italian bread, torn into small pieces
1/4 cup Kalamata olives, finely chopped
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh minced parsley
1 tablespoon fresh minced basil
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon pine nuts
Salt, to taste

How to make the stuffing:

1. To make the stuffing, cut stale bread into a few thick slices and moisten with warm water, just enough to soften but not soak it. If it's too wet, then squeeze it dry with your hands. Tear the bread into small pieces (about 1/2 inch), and place in a large bowl.

2. Meanwhile place an artichoke on a cutting board and cut off the stem. Using a sharp knife, remove the fibrous outer part of the stem and discard. Cut the remaining center of the stem into long, thin strips, then dice. Saute in a small skillet with 1 teaspoon olive oil until lightly browned. Add to the bowl of bread. Add 1 tablespoon extra-virgin olive oil, chopped olives, crushed red pepper flakes, parsley, basil and cheese and mix well.

3. To toast the pine nuts, place in a small dry skillet over medium heat for 1 to 2 minutes, or until golden brown. Shake the pan handle gently to ensure even toasting. Add to the bowl of bread and season generously with salt.

4. Mix the stuffing well with your hands, breaking up any large pieces of bread. If it seems too dry or crumbly, add a little more olive oil or water. If it's too moist, add a bit more bread. I usually taste it at this point and adjust the seasonings as necessary. (If making the stuffing ahead, then place in an air-tight container and store in the refrigerator up to 3 days).

For the artichoke:

5. To clean the artichokes, cut off about 1 inch from the top of the artichoke and discard. Using a pair of kitchen shears, trim off the tips of the remaining leaves, until they are straight across. Rub the leaves all over with a lemon half.

6. Using your thumbs, gently separate the leaves (the fresher the artichoke, the tighter the leaves). Pull out the purple-tipped, pointy leaves from the center and several surrounding yellow leaves until you reach the fuzzy choke. Using a small spoon, scoop out the fuzzy choke until the cavity is smooth. Then squeeze some lemon juice inside the cavity to keep it from oxidizing, or turning brown. Repeat with second artichoke.

7. To stuff the artichokes, begin by placing 2 to 3 tablespoonfuls of stuffing into the cavity of each artichoke to prevent the leaves from closing up over it. Then using your hands, fill each leaf with about 1/2 to 1 teaspoon of stuffing, starting at the outermost leaves and working your way toward the center. Try not to overstuff the leaves early on, in case you run out of stuffing by the time you get to the second artichoke. You can always go back and add more.

8. To cook the artichokes, use a large, deep saucepan and fill it with 3 inches of water. Add a whole sliced lemon and 1 tablespoon extra-virgin olive oil to the water. Place stuffed artichokes in the pan close together so they remain upright. Drizzle each with one teaspoon of extra-virgin olive oil. Cover tightly with a lid and bring to a boil for 10 minutes. Then lower the heat to a simmer, keeping the pan partially covered, and cook for 40 to 60 minutes, or until leaves are tender.

9. To check for doneness, try pulling a leaf from the artichoke, it should come out easily. Too much tugging means it needs to cook more. You can also insert a long, thin knife into the center of the artichoke; it should easily go through to the heart. Lift the knife straight out so you don't cut the heart. Transfer cooked artichokes to a large plate or shallow bowl and let cool for 5 minutes before eating. Artichokes can also be kept warm by loosely covering with foil and eating within 15 to 20 minutes.

Tuesday, October 12, 2010


I stumbled upon this recipe the other day and was immediately mesmerized by the idea of making spooky candied apples. tis the season of apples, and with halloween lurking around the conner, i thought there is no better time then to try my hand at this easy homemade recipe. The idea of black candied apples perfectly embraces the mysterious felling associated with October and all the festivities it entails.

What you will need:

Red & Black Candy Apples

8-10 medium sized apples

8-10 wooden twigs,( I used wooden skewers )
3 cups granulated sugar
1/2 cup light corn syrup
1 cup of water
several drops of cinnamon flavored oil
1/4 teaspoon of red food coloring
1/4 teaspoon of black food coloring
Clean and dry the apples. Try to remove as much of the wax as possible. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer. Don’t go over 310 degrees or your candy burns and you will have to start over.

Remove from heat and stir in flavored oil and food coloring.
Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased or lined with a silpat. Repeat the process with the remaining apples. If your syrup thickens or cools too much, simply reheat briefly before proceeding. Let the apples cool completely before serving.

- Chloe Heller 

recipe adapted from

Monday, October 11, 2010

Fall is in the air

 Fall has fell upon boulder colorado, the leaves have changed and the air has lost its summer scent to be replaced by a crisp cool fall breeze. It is quite uncommon for it rain for more then a few days in boulder but this last week it has been rainy and gloomy which brought about my craving for a fall inspired recipes.  The first thing that popped into my mind was to try a making a soup i found a easy recipe for seared scallops with pumpkin soup, for me this is best of both worlds i can incorporate my obsession with seafood while using ingredients of the season. For a side i paired the soup with a steamed artichoke. Instead of using traditional melted butter for dipping sauce i used greek yogurt and added in sautéed shallots and garlic its a healthier and personally a much tastier option then butter!


What you will need:

12 oz fresh sea scallops
1 can (15 oz) unflavored pumpkin puree
2 Tbsp roughly chopped hazelnuts
8 to 10 chives, chopped
1 cup chicken broth ( I added 2 cups for more flavor)
1 Tbsp honey ( the recipie calls for this but i added 2 Tbsp)
1 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive oil 

Put it together:

1. Toast chopped hazelnuts, either in the oven (10 minutes at 400°F) or on the stove in a stainless-steel saute pan (5 to 7 minutes over medium heat, shaking often so they don't burn). Set aside. 

2. Combine pumpkin, honey, butter, and broth in a medium saucepan, and heat the mixture on low until it's warmed through. Season with salt and pepper to taste. Keep the mixture warm. 
3. Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Add oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm, browned, and caramelized. 
4. Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives. ( i added greek yogurt to the garnish for an extra kick!)

 To Steam the Artichoke:
Cut off or trim end of artichoke stem. If desired, snip thorny tip off each leaf. Wash artichokes, taking care to shake out excess water so they will not be soggy when steamed. Place in a vegetable steamer, covered, over boiling water you only need the water to be slightly seeping through the steamer. Steam for 35 to 45 minutes, depending on size. The artichokes are ready when one of outer leaves can easily be removed

To prepare the dipping sauce
You will need:
 one 7 oz container plain Fage total 2% greek yogurt 
1/2 shallot
1 clove garlic
combine the shallot and garlic in sauce pan will olive oil sauté for about 5 minutes or until very lightly browned, then simply added to your yogurt and stir!
this will serve 4 artichokes 

~The recipe i adapted the soup  from ( says it makes 2 servings but mine served 3 people 

-Chloe Heller 

Wednesday, October 6, 2010

Add Some Spice To Your Life

Sriracha- a staple to every college student's diet. It was not until I came to CU, that I was exposed to the wonders of this spicy sauce. I put the blame on my parents, who were not fans of spicy foods, who are responsible for the late blooming of this discovery. Being that college students don't want to take a lot of time to prepare extravagant meals, the most they can do sometimes to "spice" things up, is to add a few drops of this sauce to their boring ramen noodles. Sirracha can always be found in my fridge. Its uses are endless, whether it accompanies a instant soup, or a highly complex recipe. Imagine my excitement when I found a recipe to make this incredi-sauce from scratch!! I stumbled upon a recipe that received great reviews, and decided that I must make this my own. I set out on my sriracha adventure and might I say, this simple recipe will bring great happiness to college students and spice lovers all over! Good luck! 
 -p.s.. you may want to  invest in your own little jar once completed you will be proud of your creation, and will want to bottle it up, and maybe even label it. Get creative!

what you will need:
1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar
Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.

Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.

Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible

Once refrigerated, the sauce should have the same consistency and texture as the generic version

but less salty and a whole lot fresher tasting.  
- Recipe adapted from: