In preparing for Halloween, we thougth it would be fun to provide yall with some ghoulishly good treats!
2 cups alfalfa sprouts
Place four 3/4 cup mounds of pimento cheese on a cutting board or serving platter. Stick five ladies’ fingers or men’s toes into each mound to create a paw. Top each paw with 1/2 cup alfalfa sprouts.
3 pounds chicken wings (about 16 pieces), rinsed and patted dry
Hot Sauce for Bat Wings
1.Preheat broiler. Lay wings on a rimmed baking sheet, wingtips down. Place under broiler, 5 1/2 to 6 inches from heat source. Broil until golden brown and cooked through, rotating pan as necessary, 35 to 40 minutes.
2.Using tongs, remove wings to a large bowl. Drain fat from baking sheet into heat resistant bowl, and discard.
3.Toss wings with sauce. Return to baking sheet, wingtips down. Reserve bowl with remaining sauce. Place wings under broiler, and cook until sauce has glazed, 2 to 3 minutes, rotating pan once.
4.Return wings to bowl, and toss to coat. Serve immediately
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers
Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo “stakes” or skewers along side meat.
1 1/2 cups canola oil
1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
1 teaspoon white wine or cider vinegar
1 teaspoon red food coloring (recommended: Select natural food coloring)
1 teaspoon pure vanilla extract
1 1/3 cups granulated sugar
2 1/2 cups all-purpose flour
3/4 teaspoon fine sea salt
2 teaspoons natural cocoa powder (not Dutch-processed)
1 teaspoon baking soda
1 stick unsalted butter, softened
4 cups confectioners’ sugar
1/3 cup whole milk
Red and black food coloring
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver).
For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed.
Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps.
Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it’s mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl.
Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full.
Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting.
For the frosting:
Add the softened butter and confectioners’ sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners’ sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well.
Fill a pastry bag or snip the corner of a zip top bag. Fill with the frosting. (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.)
Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain. Repeat on the other side and for the rest of the cupcakes.
Fine black sanding sugar
1 lady apple, chopped
1/2 lime, cut into wedges
1 ounce maple syrup
1 ounce apple cider
2 ounces vodka
1 thin crosswise slice lady apple, for garnish
1.Moisten the rim of a martini glass with water. Place sanding sugar in a saucer and dip rim of glass in sanding sugar to coat; set aside.
2.In a cocktail shaker, muddle together apple cubes and lime wedges. Add syrup, cider, and vodka; fill with ice. Cover and shake until well combined. Strain into prepared martini glass; top with club soda. Garnish with apple slice and serve.
Trick or Treat!