halloween compilation

Food for thought....here 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

Trick-or-Treat-tini

SERVES 1, EASILY DOUBLED OR TRIPLED

• 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: http://www.food52.com/recipes/7151_trickortreattini#ixzz131ME4JM4

"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: http://www.food52.com/recipes/7149_great_pumpkin_truffles#ixzz12jmZIMnI

Pumpkin pie cheesecake 

although this dish may go a bit better on the thanksgiving table I couldn't resist adding it! many thanks to http://closetcooking.blogspot.com for the idea!

Ingredients:

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

Directions:

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.