Excerpt from the Market Newsletter originally published on 27 Oct., 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
As you were probably expecting, here are some fun Halloween recipes. I have always loved Halloween and enjoy seeing all the food art it inspires.
1 c (6 oz.) semisweet chocolate chips
1/4 c sour cream
12 chocolate wafer cookies, finely crushed
1/2 c unsweetened cocoa
1/2 c powdered sugar
butter (optional; for greasing your hands)
24 cinnamon imperials, mini chocolate chips, or mini M&Ms, for eyes
24 almond slices, for ears
red and black licorice laces, for tails
Melt the chocolate over hot water (or in the microwave, carefully). Stir in sour cream and cookie crumbs; chill no more than 15-20 min., until firm. Butter your hands, if desired, and roll chocolate mixture into 12 oval mouse bodies; place on waxed paper. Roll half the mice in powdered sugar and half in cocoa. Press candies and almond slices into the pointed end to make faces and poke 3-inch lengths of licorice lace into the rounded end for tails. May be stored in an airtight container in the refrigerator for up to a week.
1 c water
1/2 c butter
1 c flour
1 tsp. salt
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Dijon mustard
1 c extra sharp cheddar cheese (4 oz.), grated
1 egg yolk lightly beaten with 1 Tbsp. water
dried whole rosemary leaves
9 pieces sliced pepperoni, quartered
Bring water and butter to a boil; remove from heat and stir in flour, salt, cumin, and chili powder. Return to heat and cook 1-2 min., stirring constantly, until the dough stars to pull away from the sides of the pan. Remove from heat and continue stirring 1-2 min., until slightly cooled. Add the eggs one at a time, mixing well between each. Stir in mustard and cheese. Put dough in a pastry bag (or make one by cutting a 1/2-inch hole in the corner of a plastic bag). Squeeze 3-inch-long fingers onto 2 baking sheets lined with baking parchment or waxed paper. Brush with egg yolk mixture; add a pepperoni fingernail to one end of each and place a few rosemary leaves in the center of the finger as knuckle lines. Bake at 400F for 15-18 min., until the fingers are golden brown and crisp. Serve warm.
Both from: Ghoulish goodies / Sharon Bowers. Storey Pub., c2009.