**Fiery Bloody Mary's with Cucumber Spears**
ice cubes
1/4 cup vodka
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/4 tsp hot pepper sauce
1 cup tomatoe juice
1 wedge lime
1 cucumber spear
Fill tall glass with ice. Add vodka, horseradish, Worcestershire sauce, pepper and hot pepper sauce. (This Bloody Mary is spicy; if you don't like it quite so spicy lighten up on the horseradish and hot pepper sauce).
Stir in tomatoe juice; squeeze lime over top.
Serve with cucumber spears.
**The Devil's Black Martini**
1/4 cup black vodka
2 T dry vermouth
6 ice cubes
1 black olive, pitted and thinly sliced
In cocktail shaker, combine vodka and vermouth and ice and shake. Strain into martini glass. Sprinkle with olive slices.
1 serving
**Demon Eyeball Bites**
16 large pimiento stuffed olives
16 large pitted prunes
8 slices bacon
Remove pimientps from green olives, set aside. Using fingers, widen opening in prunes. Push 1 olive inside each, pulling prune around olive gently to enclose but leaving hole in olive exposed.
Cut bacon in half crosswise. Wrap 1 slice around each prune; secure with toothpick. (make ahead; cover and refrigerate up to one day).
Place prunes on greased rimmed baking sheet. Bake in 375F until bacon is crisp, about 20 minutes. Stuff pimiento back into olives. Serve pimiento side up.
Tip: You can omit the prunes if you wish and just wrap the bacon around the olive. continue as directed.
**Roasted Garlic Soup with Blood Red Tomatoe Salsa**
This garlicky, silky smooth soup will be sure to ward off vampires.
2 T extra-virgin olive oil
50 cloves garlic (about 4 heads), peeled
1 large onion, chopped
1 tsp dried thyme
3/4 tsp each salt and freshly ground pepper
10 cups chicken stock
4 cups cubed peeled potatoes
1 cup dry white wine or chicken stock
(Blood Red Tomatoe Salsa):
2 tomatoes, peeled, seeded and diced
2 green onions, thinly sliced
2 T chopped fresh parsley
1 T extra virgin olive oil
1 T lemon juice
1/4 tsp each salt and freshly ground pepper
For Soup: In large saucepan, heat oil over medium-low heat; add garlic. Cover and cook, stirring occasionally, until garlic is softened, about 20 minutes.
Add chopped onion, thyme, salt and pepper. Cook, stirring occasionally, until onion is softened, about 3 minutes.
Add chicken stock, potatoes and wine; bring to boil over high heat. Reduce heat; cover and simmer until potatoes are tender, about 35 minutes.
In food processor or blender, puree soup in batches. (Make ahead; Let cool for 30 minutes. Refrigerate). Return to pan; heat until steaming.
(Blood Red Tomatoe Salsa)
Meanwhile in bowl, gently toss together tomatoes, green onions, parsley, oil, lemon juice, salt and pepper.
Serve soup with Salsa.
**Glazed Cornish Hens with Hazelnut Cranberry Stuffing**
1 T butter
1 small onion, chopped
1 clove garlic, minced
1/2 tsp dried thyme
1/4 tsp each salt and freshly ground pepper
1-1/2 cups long grain rice
3 cups chicken stock
3/4 cup dried cranberries
1/3 cup finely chopped celery
1/3 cup toasted hazelnuts, chopped
2 T chopped fresh parsley
1 T lemon juice
4 Cornish Hens (each 1-14 lbs)
Glaze:
1/2 cup frozen cranberry cocktail concentrate, thawed
1/4 cup liquid honey
1 tsp each salt and freshly ground black pepper
In saucepan, melt butter over medium heat, add onion, garlic, thyme, salt and pepper. Cook stirring until softened, 3 minutes. Add rice; cook, stirring, for 1 minute.
Add stock; bring to a boil. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 25 minutes. Add cranberries, celery, hazelnuts, parlsey and lemon juice; with fork, toss to combine. Let cool.
Using kitchen shears or knife, cut wing tips off of hens. Cut down each side of backbones; remove and reserve for stock. Trim off excess fat and skin; discard. Cut through centres of breastbones to divide in half.
On greased rimmed baking sheet, evenly space eight 3/4 cup mounds of rice mixture. Place hen halves; cut side down, over mounds, arrange so that breasts are touching baking sheet and legs are angled over rice.
GLAZE: In bowl, stir together cranberry concentrate, honey, salt and pepper. Brush over hens.
Bake in 375F oven, basting twice with pan juices, until golden and juices run clear when thigh is pierced, 45 minutes.
** Balsamic Roasted Vegetables**
Not so spooky but definitely colourful!
8 small new potatoes, halved
4 carrots or parsnips, cut in 1-inch chunks
4 plum tomatoes
16 red pearl onions
2 zucchini, cut in 1-1/2-inch chunks
1/4 cup extra-virgin olive oil
2 T balsamic vinegar
1/2 tsp each salt and freshly ground black pepper
2 T freshl chopped parsley
In large pot of boling salted water cook potatoes and carrots for 5 minutes, drain and place in a large bowl. Cut tomatoe halves in half lengthwise, cut each half into quarters. Add to bowl along with onions and zucchini. In bowl, whisk together oil, vinegar, salt and pepper. Pour dressing over vegetables; gently toss to coat. Spread on foil lined baking sheet. Bake in 375F oven, stirring occasionally, until tender and golden about 45 minutes. Sprinkle with chopped parsley.
**Mixed Green Salad with Tapenade Bats**
8 slices white bread
2 T light mayonnaise
1/3 cup extra-virgin olive oil
1/4 cup minced shalllots or onion
2 T sherry vinegar
1/4 tsp each salt and freshly ground black pepper
20 cups torn mixed greens
1 cup cremini mushrooms, sliced very thinly
1/2 cup shaved Parmesan cheese
(Tapenade: In food processor, pulse together 1/2 cup pitted olives, 1/4 cup chopped fresh parsley
2 T extra-virgin olive oil, 2 T minced garlic, and 1/4 tsp salt and freshly ground black pepper)
Using 2-1/2-inch bat-shaped cookie cutter, cut 1 bat from each slice of bread. Toast in 350F oven for about 6 minutes, until golden. Let cool.
Spread each bat with tapenade. Spoon mayonnaise into piping bag fitted with small plain tip; pipe around edges of bats. Pipe on eyes.
In large bowl, whisk together oil, shallots, vinegar, salt and pepper. Add greens and mushrooms; toss to coat. Divide salad amiong 8 plates; top with Parmesan cheese and 1 tapenade bat.
**Dagger Through the Heart Cake**
In this case the heart is chocolate and the dagger is a sugar cookie.
1 cup butter, softened
1-1/2 cups granulated suagr
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
1 T each baking powder and baking soda
1/4 tsp salt
1-1/2 cups buttermilk
1/3 cup seedless raspberry jam
1 Cookie Dagger (recipe to follow)
(Raspberry sauce)
1 package (300 g) frozen raspberries, thawed
1/4 cup granulated sugar
1/4 cup seedless raspberry jam
1 T lemon juice
(Chocolate Glaze):
6 oz semisweet chocolate, chopped
3 T butter
4 tsp liquid honey
3 T frozen raspberry cocktail concentrate, thawed
For cake:
Grease 2 (8-inch) heart-shaped metal cake pans; line bottoms with waxed paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift flour, cocoa powder, baking powder, baking soda and salt. Using wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pans; smooth tops.
Bake in centre of 350F oven until cake tester inserted in centre comes out clean, 30 - 35 minutes. Let cool in pans on racks for 20 minutes. Turn out onto racks and peel off paper. Let cool completely.
Raspberry sauce: Meanwhile, in food processor or blender, puree raspberries, sugar, jam and lemon juice until smooth; strain through fine sieve.
Chocolate Glaze: In heatproof bowl set over saucepan of hot (not boiling) water, melt together chocolate, butter and honey, stirring occasionally. Whisk in raspberry concentrate. Let cool.
To assemble: Place 1 cake layer on cake plate; slide strips of waxed paper under cake to protect plate. Spread with jam. Place second layer over top. Drizzle with chocolate glaze over cake; spread evenly over top and sides.
Push cookie dagger into centre of cake. Drizzle some of raspberry sauce around base. Serve cake with remaining sauce.
(Cookie Dagger)
This recipe makes enough for 1 dagger and 20 other cutout cookies.
1/2 cup butter, softened
/2 cup granulated sugar
1 egg yolk
1/2 tsp vanilla
1-1/4 cups flour
1/4 tsp baking powder
pinch salt
1/2 cup icing sugar
red candies
silver dragees
In large bowl, beat butter with granulated sugar until fluffy. Beat in egg yolk and vanilla. In separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Press into disc; wrap in plastic wrap. Refrigerate until cold, 1 hour.
Between 2 sheets of waxed paper, roll out dough to 1/4-inch thickness. Using knife, cut out dagger shape, reserve remainig dough for other cookies. Using long spatula, place dagger on parchment paper lined baking sheet.
Bake in centre of 375F oven for about 10 minutes or until light golden. Let cool in pan on rack. Transfer to rack and let cool completely.
In bowl, stir icing sugar with 2 T water, adding more water if necessary to make spreadable. Brush over dagger; reseve remainder for another use. Decorate as desired.
ice cubes
1/4 cup vodka
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/4 tsp hot pepper sauce
1 cup tomatoe juice
1 wedge lime
1 cucumber spear
Fill tall glass with ice. Add vodka, horseradish, Worcestershire sauce, pepper and hot pepper sauce. (This Bloody Mary is spicy; if you don't like it quite so spicy lighten up on the horseradish and hot pepper sauce).
Stir in tomatoe juice; squeeze lime over top.
Serve with cucumber spears.
**The Devil's Black Martini**
1/4 cup black vodka
2 T dry vermouth
6 ice cubes
1 black olive, pitted and thinly sliced
In cocktail shaker, combine vodka and vermouth and ice and shake. Strain into martini glass. Sprinkle with olive slices.
1 serving
**Demon Eyeball Bites**
16 large pimiento stuffed olives
16 large pitted prunes
8 slices bacon
Remove pimientps from green olives, set aside. Using fingers, widen opening in prunes. Push 1 olive inside each, pulling prune around olive gently to enclose but leaving hole in olive exposed.
Cut bacon in half crosswise. Wrap 1 slice around each prune; secure with toothpick. (make ahead; cover and refrigerate up to one day).
Place prunes on greased rimmed baking sheet. Bake in 375F until bacon is crisp, about 20 minutes. Stuff pimiento back into olives. Serve pimiento side up.
Tip: You can omit the prunes if you wish and just wrap the bacon around the olive. continue as directed.
**Roasted Garlic Soup with Blood Red Tomatoe Salsa**
This garlicky, silky smooth soup will be sure to ward off vampires.
2 T extra-virgin olive oil
50 cloves garlic (about 4 heads), peeled
1 large onion, chopped
1 tsp dried thyme
3/4 tsp each salt and freshly ground pepper
10 cups chicken stock
4 cups cubed peeled potatoes
1 cup dry white wine or chicken stock
(Blood Red Tomatoe Salsa):
2 tomatoes, peeled, seeded and diced
2 green onions, thinly sliced
2 T chopped fresh parsley
1 T extra virgin olive oil
1 T lemon juice
1/4 tsp each salt and freshly ground pepper
For Soup: In large saucepan, heat oil over medium-low heat; add garlic. Cover and cook, stirring occasionally, until garlic is softened, about 20 minutes.
Add chopped onion, thyme, salt and pepper. Cook, stirring occasionally, until onion is softened, about 3 minutes.
Add chicken stock, potatoes and wine; bring to boil over high heat. Reduce heat; cover and simmer until potatoes are tender, about 35 minutes.
In food processor or blender, puree soup in batches. (Make ahead; Let cool for 30 minutes. Refrigerate). Return to pan; heat until steaming.
(Blood Red Tomatoe Salsa)
Meanwhile in bowl, gently toss together tomatoes, green onions, parsley, oil, lemon juice, salt and pepper.
Serve soup with Salsa.
**Glazed Cornish Hens with Hazelnut Cranberry Stuffing**
1 T butter
1 small onion, chopped
1 clove garlic, minced
1/2 tsp dried thyme
1/4 tsp each salt and freshly ground pepper
1-1/2 cups long grain rice
3 cups chicken stock
3/4 cup dried cranberries
1/3 cup finely chopped celery
1/3 cup toasted hazelnuts, chopped
2 T chopped fresh parsley
1 T lemon juice
4 Cornish Hens (each 1-14 lbs)
Glaze:
1/2 cup frozen cranberry cocktail concentrate, thawed
1/4 cup liquid honey
1 tsp each salt and freshly ground black pepper
In saucepan, melt butter over medium heat, add onion, garlic, thyme, salt and pepper. Cook stirring until softened, 3 minutes. Add rice; cook, stirring, for 1 minute.
Add stock; bring to a boil. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 25 minutes. Add cranberries, celery, hazelnuts, parlsey and lemon juice; with fork, toss to combine. Let cool.
Using kitchen shears or knife, cut wing tips off of hens. Cut down each side of backbones; remove and reserve for stock. Trim off excess fat and skin; discard. Cut through centres of breastbones to divide in half.
On greased rimmed baking sheet, evenly space eight 3/4 cup mounds of rice mixture. Place hen halves; cut side down, over mounds, arrange so that breasts are touching baking sheet and legs are angled over rice.
GLAZE: In bowl, stir together cranberry concentrate, honey, salt and pepper. Brush over hens.
Bake in 375F oven, basting twice with pan juices, until golden and juices run clear when thigh is pierced, 45 minutes.
** Balsamic Roasted Vegetables**
Not so spooky but definitely colourful!
8 small new potatoes, halved
4 carrots or parsnips, cut in 1-inch chunks
4 plum tomatoes
16 red pearl onions
2 zucchini, cut in 1-1/2-inch chunks
1/4 cup extra-virgin olive oil
2 T balsamic vinegar
1/2 tsp each salt and freshly ground black pepper
2 T freshl chopped parsley
In large pot of boling salted water cook potatoes and carrots for 5 minutes, drain and place in a large bowl. Cut tomatoe halves in half lengthwise, cut each half into quarters. Add to bowl along with onions and zucchini. In bowl, whisk together oil, vinegar, salt and pepper. Pour dressing over vegetables; gently toss to coat. Spread on foil lined baking sheet. Bake in 375F oven, stirring occasionally, until tender and golden about 45 minutes. Sprinkle with chopped parsley.
**Mixed Green Salad with Tapenade Bats**
8 slices white bread
2 T light mayonnaise
1/3 cup extra-virgin olive oil
1/4 cup minced shalllots or onion
2 T sherry vinegar
1/4 tsp each salt and freshly ground black pepper
20 cups torn mixed greens
1 cup cremini mushrooms, sliced very thinly
1/2 cup shaved Parmesan cheese
(Tapenade: In food processor, pulse together 1/2 cup pitted olives, 1/4 cup chopped fresh parsley
2 T extra-virgin olive oil, 2 T minced garlic, and 1/4 tsp salt and freshly ground black pepper)
Using 2-1/2-inch bat-shaped cookie cutter, cut 1 bat from each slice of bread. Toast in 350F oven for about 6 minutes, until golden. Let cool.
Spread each bat with tapenade. Spoon mayonnaise into piping bag fitted with small plain tip; pipe around edges of bats. Pipe on eyes.
In large bowl, whisk together oil, shallots, vinegar, salt and pepper. Add greens and mushrooms; toss to coat. Divide salad amiong 8 plates; top with Parmesan cheese and 1 tapenade bat.
**Dagger Through the Heart Cake**
In this case the heart is chocolate and the dagger is a sugar cookie.
1 cup butter, softened
1-1/2 cups granulated suagr
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
1 T each baking powder and baking soda
1/4 tsp salt
1-1/2 cups buttermilk
1/3 cup seedless raspberry jam
1 Cookie Dagger (recipe to follow)
(Raspberry sauce)
1 package (300 g) frozen raspberries, thawed
1/4 cup granulated sugar
1/4 cup seedless raspberry jam
1 T lemon juice
(Chocolate Glaze):
6 oz semisweet chocolate, chopped
3 T butter
4 tsp liquid honey
3 T frozen raspberry cocktail concentrate, thawed
For cake:
Grease 2 (8-inch) heart-shaped metal cake pans; line bottoms with waxed paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift flour, cocoa powder, baking powder, baking soda and salt. Using wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pans; smooth tops.
Bake in centre of 350F oven until cake tester inserted in centre comes out clean, 30 - 35 minutes. Let cool in pans on racks for 20 minutes. Turn out onto racks and peel off paper. Let cool completely.
Raspberry sauce: Meanwhile, in food processor or blender, puree raspberries, sugar, jam and lemon juice until smooth; strain through fine sieve.
Chocolate Glaze: In heatproof bowl set over saucepan of hot (not boiling) water, melt together chocolate, butter and honey, stirring occasionally. Whisk in raspberry concentrate. Let cool.
To assemble: Place 1 cake layer on cake plate; slide strips of waxed paper under cake to protect plate. Spread with jam. Place second layer over top. Drizzle with chocolate glaze over cake; spread evenly over top and sides.
Push cookie dagger into centre of cake. Drizzle some of raspberry sauce around base. Serve cake with remaining sauce.
(Cookie Dagger)
This recipe makes enough for 1 dagger and 20 other cutout cookies.
1/2 cup butter, softened
/2 cup granulated sugar
1 egg yolk
1/2 tsp vanilla
1-1/4 cups flour
1/4 tsp baking powder
pinch salt
1/2 cup icing sugar
red candies
silver dragees
In large bowl, beat butter with granulated sugar until fluffy. Beat in egg yolk and vanilla. In separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Press into disc; wrap in plastic wrap. Refrigerate until cold, 1 hour.
Between 2 sheets of waxed paper, roll out dough to 1/4-inch thickness. Using knife, cut out dagger shape, reserve remainig dough for other cookies. Using long spatula, place dagger on parchment paper lined baking sheet.
Bake in centre of 375F oven for about 10 minutes or until light golden. Let cool in pan on rack. Transfer to rack and let cool completely.
In bowl, stir icing sugar with 2 T water, adding more water if necessary to make spreadable. Brush over dagger; reseve remainder for another use. Decorate as desired.
