Squash for Breakfast

My mom brought me a ton of squash from her garden; this is a treat for me. Unlike my sister, who opposes all orange vegetables, I love squash. I flagged this recipe immediately when I saw it in my October issue of Bon Appétit.

Aside from neglecting to mention the eggs in the recipe, it’s perfect. Definitely leave the egg yolks runny so that the yolk drips down into the hash.

Butternut Squash and Chorizo Hash

INGREDIENTS

1 Tbsp. (or more) extra-virgin olive oil

8 oz. fresh chorizo, casings removed

1 lb. butternut squash (about ½ of a medium squash), peeled, cut into ½” pieces (about 4 cups)

1 medium onion, coarsely chopped

4 eggs

Lime wedges and cilantro leaves with tender stems (for serving)

DIRECTIONS

Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.

Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10-15 minutes. Stir in chorizo. 

In a separate skillet cook eggs sunny-side up. Serve the hash, topped with an egg then squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.

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Pillows of Happiness

That’s what I decided to call them anyway, Pumpkin Ravioli with sage butter. My husband’s parents have been taking care of some family matters and as a result missed Thanksgiving with us (I know it was really hard to resist the garage turkey). They arrived back so I decided to do a special Sunday dinner and try to make something that I had not attempted before. As you know from my posts it is fairly recent that I have attempted and tackled homemade pasta. For several years I have been considering a recipe that I found at Williams-Sonoma, that also just happens to be in the pasta cookbook I received last Christmas: Pumpkin Ravioli. 

In additition to being inspired by the recipe, I have had a ravioli form since we got married that I had not used. As intimidated as I was by pasta, I was equally intimidated by a filled pasta. 

To go with the ravioli I decided on chicken apple sausage and roasted Brussels sprouts. It was a busy day with an early morning game and lots of shoveling so I was thankful to my boys who both helped in the kitchen. While my elder son shredded a chicken for the following night’s dinner my younger son cleaned the sprouts and I got to make the pasta dough.


The pasta recipe is from the same cookbook as the ravioli, and for efficiency I use the food processor. 

Flour and salt:

Add the oil to the eggs and then pour them into the bowl of the processor.

  

And then mix, using the pulse function, adding flour as needed until it holds together but isn’t sticky.


Once it comes together, knead it for 10 minutes on your bread board until you have a smooth dough. Then let it rest.


If you have gotten out all of your ingredients ahead of time, there is enough time to put together the filling while the dough rests. Alternatively, you could make ahead of time and keep it chilled. 

 While the recipe calls for 1 small pumpkin (~1 lb.), I opted to use my frozen pumpkin (canned would be fine too). 

I had a single container with 2 cups of pumpkin that I mixed with the egg yolk. (I had leftover pasta that I would have preferred to use so please look at my notes on how to adjust accordingly.)

  

And then I mixed in the rest. 

  

 Always better to grind whole nutmeg!

  

By that time my dough was ready to start rolling. I sat the layers aside between sheets of floured parchment under a damp towel until the dough was all rolled out.


To fill the pasta, I began by flouring the form. 


Then 1 sheet goes on the bottom piece (with the holes) and then you press gently with the top piece to make the pockets for filling. Then fill each spot with about 1 teaspoon of filling. To make sure each ravioli seals well, brush the edges of each with a pastry brush and cool water.

  



Lay a second sheet over the top, gently lifting the edges and pressing to ensure no air bubbles are trapped. The use the small rolling pin to seal them firmly and cut the edges.

  



Firmly tap them out onto a floured parchment lined baking sheet(s). Refrigerate until you are ready to cook them or freeze them. 



I clarified my butter and started roasting the Brussel sprouts before starting my water.

      


    

I also started browning some chicken-apple sausages that I sprinkled with a dash of cinnamon.


When the sprouts and sausages were done, I made the sage butter and boiled the pasta.



  

  

Dinner is served! With a wonderful salad from my MIL.





Egg Pasta for Baked and Stuffed Pastas

Entrées, Not Shared, Pastas, Tested and Approved!
Source Williams-Sonoma | The Pasta Book, by Julia della Croce (Weldon Owen, 2010)

Paprika Recipe File

INGREDIENTS

  • 3 cups unbleached all-purpose or “00” flour (see notes), plus more as needed
  • ½ tsp., scant, fine sea salt
  • 5 eggs, at room temperature
  • 1 tbsp. olive oil

DIRECTIONS

To make the dough by hand, measure the flour onto a work surface, mix in the salt and shape the flour into a mound. Using your fingertips, make a well in the center. Break the eggs into the center of the well and add the olive oil. Using a fork, beat until the eggs and oil are blended, making sure the liquid does not breach the walls of the well.

Using the fork, gradually draw the flour from the sides of the well into the egg mixture and beat gently, always in the same direction, to combine the flour with the liquid. Secure the wall of the well with your other hand until the liquid has absorbed enough flour that it will not flow over the wall.

When the mixture is too stiff to use the fork, begin using both hands, gradually drawing in the flour from the bottom of the wall, until you have a soft, moist, but not sticky ball of dough. If the dough will not absorb more flour without becoming stiff, do not use it all. If it is too soft, add more flour, a spoonful at a time. Clean the work surface, dust it lightly with flour and flatten the ball of dough into a disk.

To make the dough with a food processor, fit a food processor with the metal blade. Add all but 1/2 cup of the flour and the salt to the work bowl and pulse to mix. You will use the reserved 1/2 cup flour later to adjust the consistency of the dough.

Crack the eggs into a liquid measuring cup and remove any stray shells. Add the olive oil; there is no need to stir. Pour the eggs and oil into the work bowl. Process until the flour is evenly moistened and crumbly, about 10 seconds. Test the dough by pinching it; if it is very sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.

Dust a clean work surface with flour. Remove the ball of dough from the food processor and place it in the center of the floured surface. Using your hands, flatten the dough into a disk.

For both methods: Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. After about 10 minutes, the dough should be smooth and elastic.

Shape the dough into a ball, cover with an overturned bowl and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry. Makes 1¼ lb. dough.

Pumpkin Ravioli with Sage Butter

Entrées, Not Shared, Pastas, Tested and Approved!
Makes 6 ∙ Source Williams-Sonoma The Pasta Book, by Julia della Croce (Weldon Owen, 2010)

Paprika Recipe File

INGREDIENTS

For the filling:

  • 2 cups cooked pumpkin (from a ~1 lb. Cheese or Sugar Pie pumpkin, calabaza or butternut squash, seeds and strings removed)
  • 1 egg yolk, lightly beaten
  • 2 Tbs. grated Parmigiano-Reggiano or grana padano cheese
  • 1 Tbs. ricotta
  • ¼ tsp. freshly grated nutmeg
  • ¼ tsp. fine sea salt
  • 1 to 2 Tbs. dried bread crumbs
  • 1¼ lb. egg pasta
  • 5 Tbs. unsalted butter, clarified (see tip below)
  • 12 large fresh sage leaves
  • 2 Tbs. kosher salt
  • Grated Parmigiano-Reggiano cheese for serving

DIRECTIONS

Transfer the pumpkin puree to a bowl. Add the egg yolk, cheeses, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.
Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch thick, then fill and cut the ravioli.

Pour the clarified butter into a small fry pan and place over low heat. Add the sage leaves and heat until the butter is saturated with the flavor of the sage, 3 to 4 minutes. Remove from the heat and cover to keep warm.

In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt, gently drop in half of the ravioli and cover the pot. When the water returns to a boil, uncover and cook, stirring gently occasionally and reducing the heat as needed to prevent the ravioli from knocking against one another and breaking. The total cooking time should be 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner tastes tender, the pasta is done. Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist, and transfer to a warmed large, shallow serving bowl; cover the bowl to keep the ravioli warm. Repeat to cook the remaining ravioli.

Drizzle the sage butter over the ravioli and serve immediately. Pass the cheese at the table. Serves 6.

NOTES

Serves 6 with no leftovers (~8-9 ravioli per person); I recommend a double batch of pasta and a triple batch of the pumpkin filling when making pumpkin ravioli so there are leftovers or ravioli to freeze. 

Squash is in SEASON!!!

I have always loved squash, as much as my sister hates it, so when it’s in season we tend to use it frequently. Stuffed squash is a great option for aqorn squash because you have your whole meal in one dish.

This recipe makes enough filling for 3-4 squash, I only make two (1/2 squash for each of us) and I bake the additional filling for leftovers. I start with cooking the barley and roasting the squash halves (seeds removed) with the cut side down until they are fork tender.

While they roast, I prepare the filling. 

We prefer a bit of spice, so I use a seeded poblano pepper, but you could substitute with a green bell pepper for a milder flavor.

The chopped sage lends another element of fall flavor.

The sweet onion I simply chop in the food processor.

Last I dice the chicken. I use The same cutting board throughout, by doing the chicken last I prevent contaminating the vegetables with the raw chicken.

Sauté the chicken, onion, and peppers together until the chicken is starting to cook.

Then add salt, pepper, the sage, and cooked barley; continue cooking until the chicken is cooked through.

By this point the squash will be done, flip them over and fill them with the stuffing. Set any extra in a baking dish.


Top it all with goat cheese and bake.

Stuffed Squash With Herbed Goat Cheese

Cook Time: 20 minutes | Servings: 4 Servings | Difficulty: Easy

Ingredients:

  • 2¼ cups reduced-sodium chicken broth
  • ¾ cup pearl barley
  • 2 acorn squash, halved crosswise and seeded
  • 2 tsp olive or vegetable oil
  • 1 pound chicken breasts, boneless and skinless, cut into small pieces
  • ½ cup onion, chopped
  • 1 poblano pepper, seeded and diced
  • 1 tsp sage, dried
  • Salt and pepper, optional
  • 4 Tbsp herbed goat cheese, crumbled

Directions:

Preheat oven to 425°F.

Bring the chicken stock and barley to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and simmer until tender, about 50-60 minutes.

Scoop the seeds from each squash half and place, cut sides down, on a foil-lined baking sheet or a baking dish sprayed with olive oil. Bake for 30-40 minutes, until flesh is tender. Remove from oven and flip to cut side up.

Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, poblano pepper, and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.

Spoon barley mixture into each halved squash then top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.

Notes: Quick cooking barley can be substituted to save time, if using:
Heat 2 cups chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.

Paprika Recipe

Beef and Barley Soup

Due to a grocery shopping error I have a lot of barley on hand, so I have been thinking of what to do with this abundance.

As I did my planning for this week, I opted against our usual Monday night pizza in favor of beef and barley soup so that I could avoid the mad rush for pizza on Halloween night. I looked up several recipes and couldn’t find one that I liked. Many of them looked bland, appeared to skimp on the meat, or in general didn’t look hearty.

So I picked up what looked good and set myself to making something I would enjoy. I gathered my ingredients (ignore the tomato paste I grabbed in my photo-taking haste and pretend it’s garlic).

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I started by prepping my vegetables (mainly so that I could use my favorite knife for all of my chopping). I chopped the onion with my food processor so that I didn’t have watery eyes.

And then I peeled and sliced the parsnips and carrots.

And sliced the celery.

Dried mushrooms (morel and porcini) caught my eye, but it’s important to remember that they are still dirty. I brushed them hard to remove the dirt, and then cleaned the board and chopped them to use as a coating on the beef.

I also used a mix of fresh wild mushrooms, that I rinsed well.

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Last, I trimed then cubed the beef. I prefer meat in soups to be very lean so that you don’t bite into anything tough. Once I cleaned it, I seasoned it with salt and pepper, then my chopped dried mushrooms (unfortunately forgetting to take the picture with the mushrooms).

I started with the mushrooms, mincing the garlic into them and cooking them on medium high heat until they were golden.

I set the mushrooms aside and browned the beef.

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Then I set aside the beef with the mushrooms and set to cooking my vegetables. I seasoned them with pepper and added the sprigs of thyme. I continued to cook them about 5 minutes until the onion was just tender.

Before returning the beef and mushrooms to the pan, I deglazed it with about ½ cup of the broth.

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Then I returned the beef to the pan and added in the broth, bay leaf, and finally the barley.

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I combined it all and brought it to a boil before reducing the heat and allowing it to simmer for 1½ hours.

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It was really tasty and exactly the consistency and flavor profile I was hoping to have.

Enjoy!

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Beef-Barley Soup

Prep 30 mins ∙ Cook 1 hr 30 mins ∙ Makes Yield: 6-8 servings ∙ Difficulty Easy ∙ Source Shannon Stacey

INGREDIENTS

  • 1 cup onion, chopped
  • 3 carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 3 parsnips, thinly sliced
  • 8 ounces mushrooms, mixed
  • 1 clove garlic, minced
  • 2 pounds boneless chuck roast, trimmed and cut into ½” pieces
  • a few dried mushrooms, brushed very clean and finely chopped (optional)
  • 4-6 sprigs of fresh thyme
  • olive oil
  • salt & pepper
  • 8 cups beef broth
  • 1 bay leaf
  • 1 cup uncooked pearl barley

DIRECTIONS

Heat the olive oil in a Dutch oven over medium-high heat. When hot, add mushrooms and garlic, cook until golden, then set aside.

Salt and pepper the beef, then sprinkle the chopped dried mushrooms on the beef. Add beef to pan; cook until browned, stirring frequently, then set aside with the mushrooms.

Add the onion to the pan, followed by the carrot, celery, parsnips, and thyme sprigs to pan; season with pepper and cook until the onion is translucent. Add about ½ cup of broth to the pan to deglaze the bottom, then return the beef and mushrooms to the pan. Add in the remainder of the broth with the bay leaf and barley.

Bring the soup to a boil, then cover, reduce heat to low and simmer for 1-1½ hours or until beef is tender and barley is cooked, stirring occasionally. Discard bay leaf and thyme sprigs.

Paprika Recipe

Another “Eat” Inspired Sandwich

We are getting ready for tailgating and are going simple (and late) today since the boys have been stretching their limits of sleep deprivation with our high school’s silly start time of 7:10. Earlier this week I had lunch at Eat in Ann Arbor and they had another bacon sandwich which I had to try; it was amazing as usual and I knew my family would love it.

I just got back from the store where I bought a fresh baguette, bacon (plenty of extra since the boys will steal some), baby arugula, Michigan Honeycrisp apples, white cheddar, aioli (maple bacon), and onion jam (roasted garlic). I set about to baking my bacon and washing my arugula immediately. 

I cut the baguette in half to build one giant sandwich, and I smeared one side with the aioli and the other with onion jam. 




And then I layered the bacon, white cheddar, thinly sliced apple, and arugula on the onion jam side, finally topping the sandwich with the aioli side. 









Then I cut and wrapped the sandwiches for eating at the tailgate. Enjoy!


Italian Panini

I thought I had already posted this recipe, but a quick skim reveals that I am incorrect. 

This was originally just a concept that my husband had last September; we loaded up a loaf of Pugilese bread from our local market and a sandwich was born. 

We wrote it up:

Italian Panini

Entrées, Sandwiches, Tested and Approved!

Prep 30 mins ∙ Cook 30 mins ∙ Makes 4-6

INGREDIENTS

  • 1 loaf Italian pugliese bread, cut in thirds (laterally), reserve middle third for another use
  • Coarse sea salt
  • Sage, fresh, coarsely chopped
  • ½ lb. Provolone
  • ½ lb. Capicola
  • ½ lb. Peppered salami
  • 8 oz. Sun dried tomatoes, drained, sliced, oil reserved
  • 8 oz. Roasted red peppers, sliced
  • 8 oz. Mozzarella, shredded
  • Basil, fresh
  • Arrabbiata dipping sauce

DIRECTIONS

Drizzle the bottom half of the bread with olive oil (from the tomatoes), sprinkle with sea salt and sage. Layered with provolone, capicola, provelone, peppered salami, sun dried tomatoes, mozzarella, red peppers, fresh basil, and more mozzarella.

Cook for 20 minutes on low in a panini press and then wrap in foil and cook at 300°F for 10 minutes.

Cut into 6 wedges and dip in the warm arrabbiata sauce.

NOTES

The middle third of the bread is unused, it makes a great appetizer with a bit of seasoned olive oil and fresh mozzarella.

Paprika Recipe

Today, we modified our own recipe and made sandwiches for each of us. It was similar…

I used sliced buttered olive sourdough bread, brushed with an olive oil-balsamic mix.

Onto that I layered kalamata tapenade, fresh mozzarella, roasted red peppers, sun dried tomatoes, fresh basil, prosciutto, more basil, peppered salami, more fresh mozzarella, and last another slice of buttered olive sourdough bread, brushed with an olive oil-balsamic mix.

Perfect sandwiches after slowly cooking on the panini press. 

Play with your food! Enjoy!

Lemon Garlic Chicken Packets

Today I am going to write as I cook, I don’t know if it’s going to work, but I’m hopeful. My husband found a recipe for chicken packets wrapped in parchment. The idea sounded good but the flavor was weak. I started with 5 chicken breasts and made a marinade in a ziplock bag with olive oil, lemon juice, lemon zest, minced oregano, minced garlic, pepper flakes, coriander, cumin, and cinnamon. Then I let it sit while I did the other prep work. 


I cut the parchment paper in large pieces (~14 x 10″), sliced the shallots, zucchini, chopped the olives, and chopped the tomatoes.


Then I used spoons to hold the parchment open and layered the chicken, shallots, olives, tomatoes, artichoke hearts, and zucchini, then drizzled the pile with a bit of olive oil. 


I twisted the parchment tightly around the edges to seal them and placed them on rimmed cookie sheets. They only took 15 minutes in my oven and were perfect. 

The sauce at the bottom was delicious. 

Lemon Garlic Chicken Packets

Makes Serves 4 ∙ Source: The Stacey Bistro

INGREDIENTS

  • 3 Tbsp extra virgin olive oil, plus extra for drizzle
  • Zest of ½ lemon
  • Juice of 1 lemon
  • 4 garlic cloves, minced
  • 2 Tbsp fresh oregano, chopped
  • 1 tsp cumin
  • ¼ tsp coriander
  • ⅛ tsp pepper flakes
  • Dash of cinnamon
  • ½ tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 4-6 boneless, skinless chicken breasts
  • 1 large shallot, thinly sliced
  • 1 cup pitted mixed olives, coarsely chopped
  • 1 handful cherry tomatoes, diced
  • 1 cup quartered marinated artichoke hearts
  • 2 small zucchini, cut in half then sliced
  • Parchment paper, cut in large pieces (~14 x 10″)

DIRECTIONS

Preheat the oven to 450°F with the rack in the middle.

In a ziplock bag, mix together the olive oil, lemon juice, lemon zest, minced garlic, oregano, cumin, coriander, pepper flakes, cinnamon, salt, and pepper.

Add the chicken and marinate for 10 minutes and up to 2 hours.

Open up the parchment pieces and lay them flat. Then I used spoons to hold the parchment open and layered each with the chicken, shallots, olives, tomatoes, artichoke hearts, and zucchini, then at the end drizzle each pile with a bit of olive oil. 

I folded the other half of the parchment over and twisted the parchment tightly around the edges to seal them and placed them on rimmed cookie sheets. 
Cook in the oven for 15-20 minutes or until the chicken registers an internal cooking temperature of 165°F. (Use a meat thermometer, poke through the paper.)

Apple and Fontina Grilled Cheese

On Labor Day, Bon Appétit posted 16 Grilled Cheese That Prove Perfection Does Exist. A few caught my eye and I shared the links on my Facebook page. We “kind of” tried the Apple and Fontina Grilled Cheese on Monday; yes, it was fairly edited to match our own tastes and preferences.

So what did we do?

  1. Buttered pumpernickel – not cocktail
  2. Balsamic Dijon mustard – not tarragon
  3. Shredded Fontina
  4. Peppered turkey – our addition
  5. Spinach – plenty, not just 4 leaves
  6. Sliced apple – we had Granny Smith, used the mandolin
  7. More shredded Fontina
  8. More Dijon
  9. Another slice of buttered pumpernickel

And then we put it on the panini press – delicious!

The crispness of the apples was awesome.

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Apple and Fontina Grilled Cheese

Prep Time: 15 minutes | Cook Time: 10 minues | Servings: Servings: 4 | Difficulty: Easy

Ingredients:

  • 8 slices pumpernickel bread
  • ¼ cup balsamic Dijon mustard
  • 8 ounces Fontina cheese, grated (about 2 cups)
  • ½ lb. peppered turkey
  • Baby spinach leaves
  • 1 Granny Smith Apple, thinly sliced
  • Kosher salt, freshly ground pepper
  • ¼ cup (½ stick) butter, room temperature

Directions:

Butter bread on the outside, and spread each with mustard.
Layer shredded fontina, peppered turkey, spinach, sliced apple, and more shredded fontina. Top with remaining slice of bread and cook slowly in a large skillet or on a panini press.

Source: http://www.bonappetit.com/recipe/apple-and-fontina-grilled-cheese

Paprika Recipe

Happy Halloween!

We have great friends who have hosted a fabulous Halloween party for number of years. I am so happy that we have been able to attend the past few years. This year was no exception:


I was happy this year that my offer to contribute was accepted; I am happiest when I can share good food (although they had plenty). I brought 3 new items that can all be made in advance.

Monster Eyeballs

 

Monster Eyeballs

makes about 80 eyeballs ∙ source Epicurious.com | October 2009
INGREDIENTS

  • 1½ cups creamy peanut butter
  • ½ cup butter, at room temperature
  • 1 pound confectioners’ sugar (about 4 cups)
  • 1 teaspoon vanilla extract
  • 12 ounces semisweet chocolate chips (2 cups)
  • 2 tablespoons solid vegetable shortening
  • 1 (3-ounce) package miniature M&Ms

DIRECTIONS

1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. (I recommend a pastry blender or your hands.)

2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.


3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)

4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.


 5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

 

Scary Barbecue Snack Mix


Scary Barbecue Snack Mix

(Way better than Chex Mix and good for all of fall (football season), not just Halloween.)

makes 8 servings ∙ source Gourmet | October 2012

INGREDIENTS

  • 6 cups popcorn (1½ ounces; see Cooks’ notes)
  • 2 cups coarsely broken blue corn tortilla chips (2¾ ounces)
  • 2 cups Cheddar fish-shaped crackers or other cheese crackers (3¾ ounces)
  • 2 cups corn nuts (6½ ounces) or smokehouse almonds (or 1 cup of both)
  • ½ cup unsalted butter
  • ½ cup barbecue sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons sugar
  • 2 teaspoons smoked paprika (sometimes labeled pimentón dulce)
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • ½ teaspoon Tabasco (optional)
  • Special equipment: Large (18- by 13-inch) rimmed baking sheet

DIRECTIONS

  • Heat oven to 300°F with rack in middle. Grease rimmed baking sheet with oil.
  • Combine popcorn, tortilla chips, cheese crackers, and corn nuts in a large bowl.

  • Melt butter in a small saucepan over medium heat. Remove pan from heat and whisk in barbecue sauce, Worcestershire sauce, sugar, paprika, chili and garlic powders, and Tabasco, if using.
  • Drizzle barbecue sauce mixture over snack mix and stir until combined well.

  • Evenly spread mixture in baking sheet and bake, stirring and turning mixture over every 10 minutes, for a total of 40 minutes. Cool in pan on a wire rack (it will crisp as it cools), then break into pieces.



NOTES

Cooks’ notes: Snack mix keeps in an airtight container for up to 1 week. If you want to pop your own popcorn, we recommend using a hot-air popper. To end up with at least 6 cups, use 1/4 cup kernels.

Pumpkin Seed Brittle  (so sad, I forgot to take a picture)

makes 16 ∙ source Bon Appétit | November 2013
INGREDIENTS

  • Nonstick vegetable oil spray
  • 1 cup sugar
  • ½ cup light corn syrup
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon flaky sea salt
  • A candy thermometer

DIRECTIONS

Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.

Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3–4 minutes.

Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.

Do Ahead: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.