Page 17 - Florida Sentinel 10-27-17

Recipes
Halloween or Hallowe'en (a contraction of All Hallows' Evening),[ also known as Allhalloween, All Hal- lows' Eve,] or All Saints' Eve, is a celebration observed in a number of countries on 31 October, the eve of the Western Christian feast of All Hallows' Day.
It begins the three-day observance of Allhallowtide, the time in the liturgical year dedicated to remem- bering the dead, including saints (hallows), martyrs, and all the faithful departed.
Some Christians historically abstained from meat on All Hallows' Eve, a tradition reflected in the eating of certain vegetarian foods on this vigil day, including apples, potato pancakes, and soul cakes.
HALLOWEEN PASTA
This pasta can be eaten any time but is best for Halloween. Very tasty and no need for sauce."
2 cups Halloween-shaped pasta
2 cups wagon wheel-shaped pasta
2 1/2 cups peeled chopped pumpkin
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon 1 teaspoon minced garlic
1 teaspoon chopped onion
Directions: Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and trans- fer pasta to a large bowl.
1 teaspoon chili powder
3 tablespoons olive oil
1 (4 ounce) can sliced black olives
1 (8 ounce) can garbanzo beans, drained
1/4 cup chopped garlic
1/2 cup grated Parmesan cheese
1/4 cup olive oil
3 tablespoons dried oregano
Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat.
Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.
HALLOWEEN APPLE TEETH TREATS
These are absolutely adorable, pretty easy to make, and the perfect treat to bring to a Halloween party. Use organic ap- ples if possible."
4 Honeycrisp apples - cored and quartered
1 teaspoon lemon juice (optional)
1 (2.25 ounce) package blanched slivered almonds
Directions: With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to pre- vent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.
HALLOWEEN SOUL CAKES
Makes about 24 large, 3 1/2-inch ‘cakes’
2 1/2 cups (340 grams) all-purpose flour, sifted 3/4 cup (170 grams) gran- ulated sugar
3/4 cup (170 grams) but- ter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg 1/4 teaspoon allspice 1/4 teaspoon salt
1 egg, beaten
2 tsp of apple cider vine- gar
raisins (optional)
Directions:1.Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
2. Whisk the dry ingredients together in a large mixing bow. Work the butter into the dry ingredients until the mixture resembles cornmeal. Add the egg and white wine vinegar Thoroughly mix all the dry ingre- dients into a mixing bowl sifted flour, spices, and sugar. Rub in the diced butter until the mixture re- sembles fine breadcrumbs. Add in the beaten egg and vinegar and mix with a wooden spoon until it comes together into a ball. The dough will be firm. Use your hands to press the dough together into a ball, if necessary. Cover the bowl and chill for 20 minutes.
3. Lightly flour a clean, flat surface and roll the dough out to 1/4-inch thickness. Cut into large rounds using a cookie cutter. Use the end of a wooden spoon to press a cross shape into the cakes. Place the cakes onto the baking sheets and press raisins into the top of the cakes, if desired.
Bake, one sheet at a time, for 12-15 minutes, or until the cake tops are lightly golden.
POTATO PANCAKES
4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour ground black pepper to taste
2 cups vegetable oil for frying
Directions: Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
Mix in egg, salt, and black pepper. Add enough flour to make mix- ture thick, about 2 to 4 tablespoons all together.
Turn oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low
oven until serving time. Repeat until all potato mixture is used.
LEMON CREME BRÛLÉE
11⁄2 cups full-fat coconut milk
3 Tablespoons sugar (or sweet- ener of choice)
1⁄4 teaspoon agar powder
half of a vanilla bean, split and scraped
pinch of turmeric
pinch of black salt
2 Tablespoons water
1 Tablespoon cornstarch
1 Tablespoon lemon juice
zest of one large Meyer lemon (1 heaping teaspoon)
1⁄2 teaspoon pure vanilla extract 5 teaspoons of turbinado sugar (or regular sugar)
Directions: In a small saucepan over medium-high heat, combine the
coconut milk, sugar, agar, vanilla bean, turmeric, and black salt. Stir it until it comes to a boil, then re- duce heat to low-medium and simmer for 2 minutes. Watch it during this time or else it may boil over.
In a small cup or bowl, whisk together the water and the cornstarch then add it to the saucepan and stir to combine. Let it come back up to a boil for about 30 seconds to 1 minute (to activate the cornstarch) then remove the pan from the heat. Stir in the lemon juice, zest, and vanilla extract.
Pour the custard into 5 crème brûlée ramekins (or any other shallow ramekins) and let them come to almost room temperature on the counter (15 minutes) before putting in the refrigerator to chill com- pletely (at least 2 hours).
When you are ready to serve, sprinkle one teaspoon of the turbinado sugar evenly over the surface of each one of the custards. Then use a blowtorch to melt, brown, and caramelize the sugar. You can also make them in the oven by putting all of the sugared custards onto a baking sheet. Then put the broiler on for a few minutes before placing the baking sheet with the custards on the highest shelf of the oven. You will have to watch them very carefully. This method is not my favorite because it can be uneven in browning and it can overheat the custards to a consistency that is too soft. That's why I like using a blow- torch, quick and controllable. Serve right after torching because the crackle may dissolve if it sits too long afterward.
FRIDAY, OCTOBER 27, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B