Roasted Mushrooms with Toasted Buttery Hazelnuts

29 10 2011

Roasted Mushrooms with Toasted Buttery Hazelnuts

Recipe courtesy Alex Guarnaschelli

Ingredients

  • 3 tablespoons butter
  • 2 medium shallots, peeled and thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1/2 pound white button mushrooms, cleaned and quartered
  • Vermouth
  • 2 tablespoons hazelnuts, slightly crushed
  • 1/4 teaspoon Hungarian paprika
  • Juice from 1 lemon
  • 12 slices French bread, toasted

Directions

Heat a skillet large enough to hold the mushrooms in a single layer over medium-high heat. Add 1 tablespoon of butter, which should, ideally, melt quickly and turn a light brown color. Add the shallots, season with salt and pepper, and give them a quick stir. Add mushrooms, 1 more tablespoon of butter and season with a bit more salt. Cook for about 4 minutes until mushrooms begin to turn golden brown and release some of their water. To avoid a possible flame up, move pan away from the stove and carefully add the vermouth. Return pan to stove and let cook for 2 to 3 minutes to reduce the vermouth.

While mushrooms are cooking melt remaining 1 tablespoon butter in a small skillet over low heat. Add the hazelnuts and let them “simmer” in the butter over low heat until they turn light brown, about 4 minutes.

Once the vermouth has reduced and been absorbed by the mushrooms sprinkle in the paprika (use a mesh strainer to evenly distribute the paprika over all the mushrooms). Add the lemon juice and hazelnuts and give it a stir. Remove from heat and let cool for 2 minutes.

Top each slice of toasted French bread with about 2 tablespoons of the mushroom mixture, place on platter and serve.

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Mexican Hot Chocolate

28 10 2011
 
 

Mexican Hot Chocolate

Recipe courtesy of Marcela Valladolid

Ingredients

Directions

In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whisking constantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately.





Claire Robinson’s Dark and Spooky

28 10 2011

 

 

 

Claire Robinson's Dark and Spooky

 

Recipe courtesy Claire Robinson for Food Network Magazine 

Ingredients

  • Black decorating sugar, for the glass
  • Juice of 1 lime, plus 1 lime wedge
  • 1/4 cup dark rum
  • 1/4 cup ginger beer or all-natural ginger ale
  • 1 black gummy spider

Directions

Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.

Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider.





Vampire Bite Mocktail

28 10 2011

Vampire Bite Mocktail

Recipe courtesy Sandra Lee

Ingredients

  • 2 cups cranberry juice, chilled
  • 1/2 cup apple juice, chilled
  • 1/4 cup grenadine
  • 1 1/2 cups seltzer water, chilled
  • 1 tube red candy gel
  • 4 gummy vampire teeth

Directions

In a pitcher combine the cranberry juice, apple juice and grenadine. Stir together then add the seltzer water.

Squeeze the candy gel onto a small plate. Rim the edges of 4 low-ball glasses in the candy gel. Pour in the drink evenly into the glasses. Garnish each glass with the gummy vampire teeth and serve.





Vampire Kiss Martini

28 10 2011

Vampire Kiss Martini

Recipe courtesy Sandra Lee Show: Semi-Homemade Cooking Episode: Sweet and Spooky Halloween

 

Ingredients

  • 1 part vodka, chilled
  • 1 part Champagne
  • 1 part Chambord
  • Garnish with wax teeth/candy corn/blood orange slice

Directions

Pour vodka in a martini glass, top with Champagne and pour a little of the Chambord over the back of a spoon to make it float.





Ice Cream Wafflewiches

25 10 2011

Recipe courtesy Food Network Magazine’s cookbook: Great Easy Meals

Ice Cream Wafflewiches

Directions

Toast frozen waffles, then let cool. Sandwich scoops of ice cream between the waffles.
Dust with confectioners’ sugar, if desired.




Cinnamon Roll Milkshake

22 10 2011

Cinnamon Roll Milkshake

Ingredients

  • 4 scoops premium vanilla ice cream
  • 1 package instant pudding, prepared according to directions
  • 1 cup milk
  • 3 heaping spoonfuls caramel ice cream topping
  • Cinnamon and Sugar, recipe follows
  • Cream Cheese Icing, recipe follows
  • Cinnamon stick

Directions

In a blender, mix together the ice cream, pudding, milk, and caramel. Add the cinnamon/sugar mixture (leaving a little left over). Blend until combined. Top with a dollop of cream cheese icing, sprinkle with a little cinnamon/sugar over the whole shake. Garnish with a cinnamon stick.

Cinnamon and Sugar:
3 tablespoons sugar
2 teaspoons ground cinnamon
Combine both ingredients in a small bowl.
 
Cream Cheese Icing:
1 (8-ounce) package cream cheese
1 stick butter
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
Beat together ingredients with an electric mixer until smooth and incorporated.