A few Halloween Recipes

Pumpkin TurnoversEpicurious | October 2012

by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza
Muy Bueno: Three Generations of Authentic Mexican Flavor

Empanadas de Calabaza At our house we welcome fall with sweet, tasty empanadas made with fresh pumpkin. The pumpkin simmering with piloncillo, cinnamon, and cloves gives off a sweet and earthy scent, reminding us that fall has arrived. To this day, whenever I smell cinnamon it evokes great memories of mi mamá baking in the kitchen. During the fall she would request that I bring her a pumpkin so she could make her delicious homemade pies and empanadas. She preferred the green striped pumpkins or the dark green ones, saying they were meatier. But if I could not find those, the orange ones were acceptable. She always made things work. Yield: Makes 24 empanadas Fresh Pumpkin Filling 4 to 5 pound pumpkin (orange or striped) 2 cups water 3 cinnamon sticks 5 whole cloves 16 ounces piloncillo or 2 cups packed dark brown sugar Empanada Dough 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 2 eggs 1/2 cup milk 2 tablespoons granulated sugar 1 teaspoon cinnamon (optional) Glaze Canned evaporated milk or egg white Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar) Make pumpkin filling: Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on. In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh. Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside. In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes. Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter. Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes. To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery. You can make the empanada dough after your filling has chilled. Make empanada dough:  Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes. Assemble and bake empanadas: Preheat the oven to 350 degrees F. Take out half the dough and split it into 12 equal balls of dough. On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking. Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown. Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes. Source Information From Muy Bueno: Three Generations of Authentic Mexican Flavor by by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza, © 2012 Hippocrene Books

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El Chupacabra Martini Epicurious | October 2012

by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza
Muy Bueno: Three Generations of Authentic Mexican Flavor

Translated into English as "the Goat Sucker," El Chupacabra is a mythical creature known for its nocturnal prowling and as the culprit in weird livestock deaths. There are various descriptions of the creature, which is believed to be heavy, the size of a small bear, with a row of spines stretching from head to tail. Maybe you've heard the silly stories. My fascination with this mythical creature inspired me to invent a drink as its namesake. This martini is infused with fiery red blood orange juice and the explosive Brazilian aphrodisiac açaí, making this an exotic bright red cocktail full of drama and flavor. Açaí juice is actually very healthy and has 33 times the antioxidant content of red wine grapes. Hints of guava and pineapple nectar in this drink are fruits from Puerto Rico (where Chupacabra sightings were first reported). The understated tones of coconut rum make this drink equally dangerous, so sip with caution. Yield: Makes2 Drinks Freshly squeezed juice of 4 blood oranges or 1 cup orange juice 4 ounces coconut rum 2 ounces açaí juice 1 ounce guava nectar 1 ounce pineapple nectar 1 cup crushed ice 1 blood orange, sliced, for garnish 1 star fruit, sliced (optional), for garnish In a cocktail shaker combine all ingredients with ice. Shake until blended and then strain into 2 martini glasses. Garnish each glass with a blood orange slice or a star fruit slice. Serve. Source Information From Muy Bueno: Three Generations of Authentic Mexican Flavor by by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza, © 2012 Hippocrene Books

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Pumpkin Whoopie Pies Gourmet Live | November 2011

by Gina Marie Miraglia Enriquez

Pumpkin pie is, hands down, the most iconic Thanksgiving dessert. And something that predictable can get to be, well, a tad boring after a while. This year, you can tell your friends you're serving pumpkin pie, and you will be, but it will be in a new, much more fun incarnation: whoopie pies! Any kids at the table will be squealing with delight, and the adults will be, too, when they sink their teeth into the moist pumpkin cake layers and bourbon cream cheese filling. Reminders of that other icon, pecan pie, turn up as chopped bits of candied pecans around the edge of the filling. Yield: Makes 16 sandwich cookies Active Time: 45 minutes Total Time: 1 1/2 hours Cookie-cakes: 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 cup packed light brown sugar 1/2 cup vegetable oil 1 (15-ounce) can pure pumpkin (not pie filling) 1 large egg 1 teaspoon pure vanilla extract Candied pecans: 2 tablespoons packed light brown sugar Pinch of salt 1/2 tablespoon water 1/2 cup pecans Filling: 6 ounces cream cheese, softened 3/4 stick (6 tablespoons) unsalted butter, softened Pinch of salt 1 1/2 cups confectioners' sugar 1 tablespoon bourbon (optional; substitute 1 teaspoon vanilla extract) Special equipment: 2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks' Notes) For cookie-cakes: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Whisk together flour, baking powder, soda, salt, and spices in a bowl. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over). Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool. Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes. Leave oven on. For candied pecans: Line a small sheet pan with parchment paper. Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans. Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes. Cool completely on pan on a rack. Coarsely chop candied pecans. For filling: While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour. Assemble whoopie pies: Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes. Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling. Cooks' Notes: •If you want perfectly round cakes, a 1-ounce ice cream scoop is a worthwhile investment, because you can use it for so many other baking projects, in addition to ice cream. •Cookie-cakes can be baked 1 day ahead, and kept on racks at room temperature, covered with a kitchen towel. •Filling can be made 1 day ahead, and chilled, covered. •Pecans can be candied 3 days ahead and kept in an airtight container at room temperature.

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Sweet Preserved Pumpkin Epicurious | October 2012

by Zarela Martinez
The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart

(Calabaza en Tacha) The Days of the Dead (November 1 and 2) are not only one of the most dramatic of Oaxacan fiestas but among the most family-centered. Altars dedicated to los difuntos ("departed ones") appear everywhere—outside churches, on shop premises, and especially at family grave sites and in the home, where everyone is preparing for the annual reunion with late friends and relatives. At this time every marketplace in Oaxaca blazes with piles—absolute mountains&8212;of fuschia-red cockscombs and intense orange marigolds. Tall sugarcanes with long fronds and huge banana leaves tower like jungles nearby. The flowers will be used to adorn the altars and the giant fronds to mark arched entries for the souls of loved ones to pass through. People buy their late cousin's favorite kind of cigarettes or their departed father's usual beer to place on the home altar. The other offerings usually include fresh fruit, candies in all kinds of macabre memento mori shapes, decorated breads made from a sweet egg-enriched dough like that for Pan Resobado, and this traditional spiced preserved pumpkin. Every home altar holds a plate of Calabaza en Tacha—an offering that represents about four days' labor of love. The pumpkin—I use a regular Halloween pumpkin or sometimes the green West Indian type—is soaked first in a solution of the same cal (slaked lime) used to treat corn for tortillas. The alkali makes it firm enough to absorb the sugar without disintegrating. Oaxacan cooks like to make the preserve very sweet; I have slightly reduced the amount of sugar. It may not be traditional, but I like to serve it with vanilla ice cream. I find that using fresh sugarcane as a support on which to arrange the pieces of pumpkin is a handy and flavorful trick (though not an indispensable part of the recipe). Look for it at Latin American and other tropical groceries; it can also be found as a specialty produce item in some large supermarkets. Yield: 12 servings One 7- to 8-pound pumpkin 1/2 to 3/4 cup cal (slaked lime) 4 or 5 short chunks (3 to 4 inches) fresh sugarcane, optional 3 1/2 pounds Mexican brown loaf sugar (panela or piloncillo) or 3 1/2 pounds (about 8 cups) dark brown sugar 2 teaspoons allspiece berries, bruised 1 6-inch piece canela Cut the pumpkin into 6 equal wedges. Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise. Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate. Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket. Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly. Taste the solution; it should have a noticeably astringent "bite." If not, stir in more lime a tablespoon at a time. Add the pumpkin wedges and loosely cover the bucket. Let stand overnight (about 10 hours) in a cool dark place. The next day, remove the pumpkin and rinse well under cold running water. The texture should now be firm. Prepare a large heatproof earthenware vessel or non-reactive stockpot. You have to make a sort of prop in the center to lean the pieces of pumpkin against. For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch. Or simply place one of the curved pieces of pumpkin in the center. In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center. Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin. Add the allspice and canela. Add enough water to cover the pumpkin by 2 inches. Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours. Remove from the heat and let stand overnight, uncovered or just loosely covered. The next day, return the pumpkin to a simmer over low heat and cook for 5 hours. Let stand again overnight. On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours. Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point. Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week. Ingredient Notes:  Cal is sold as "slaked lime" at pharmacies and building-supply stores in the U.S. One ounce equals about 1/4 cup. At herb and spice stores, ask for "soft-stick cinnamon" or "Ceylon cinnamon." This is our canela. Source Information Reprinted with permission from The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart by Zarela Martinez. © 1997 Wiley

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Witch's Finger Bread Sticks with Maple Mustard Dip Gourmet Live | October 2011

by Gina Marie Miraglia Eriquez

We guarantee you'll be cackling with delight as you roll and stretch bread dough into these shockingly realistic gnarled fingers, from the fungus-green almond-slice nails with bloody cuticles, to the pretzel-salt warts. Turn these into the centerpiece of a Halloween party and get your kids or your friends in on the action. Give prizes for the scariest and most realistic. Above all, let your freak flag fly high! Yield: Makes 4 dozen fingers and 1 1/4 cups dip Active Time: 1 hour Total Time: 2 1/2 hours For dough: 1 1/2 cups warm water (105°F to 115°F) 1 tablespoon sugar 1 (1/4-ounce) package active dry yeast 4 cups all-purpose flour 1 1/2 teaspoons salt For fingers: 10 drops green food coloring 48 sliced almonds or peanut halves 8 drops red food coloring, diluted with 1/4 teaspoon water 1 large egg beaten with 1 tablespoon water (egg wash) 1/2 tablespoon pretzel salt or coarse sea salt For dip: 1/2 cup mayonnaise 1/2 cup coarse-grain Dijon mustard 1 tablespoon maple syrup or mild honey Special equpment: Stand mixer with paddle attachment and dough hook; 1 or 2 small paintbrushes For dough: Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes. Beat in 1 cup of flour on low speed until combined. Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.) Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour. For fingers: While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves. Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper. Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered. Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces. Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes. Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife. Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt. Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool. Repeat forming and baking in batches with remaining dough. For dip: Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use. Cooks' Notes: •Witch's Finger Bread Sticks are best eaten the day they are made, but they can be made 1 day ahead and kept, tightly wrapped, in a resealable plastic bag, or frozen 1 week. Remove from bag and rewarm on a baking sheet in a 350°F oven before eating.

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Happy Haunted Cooking